References
- Gyeonggi Provincial Office of Education. 2009. Guideline of school food service operation. p 11
- Gyeonggi Provincial Office of Education. 2010. Guideline of school food service operation. p 11
- Gyeonggi Provincial Office of Education. 2011. Guideline of school food service operation. p 13
- Gyeonggi Provincial Office of Education. 2012. Guideline of school food service operation. p 33
- Ministry of Educational Science and Technology. 2010. Operational status of school food service in 2009
- Ministry of Educational Science and Technology. 2011. Operational status of school food service in 2010
- Ministry of Educational Science and Technology. 2012. Operational status of school food service in 2011
- Kim SH. 2001. A study on operational status and improvement of school foodservice quality. Ministry of Educational Science and Technology. p 2
- Korea Ministry of Government Legislation. 2012. Law on school food service
- Jang DS. 2007. Food sanitation. Jeongmoongak. Seoul. p 24
- Korea Centers for Disease Control and Prevention. 2011. Korea national health and nutrition examination survey in 2010. Available from:http://knhanes.cdc.go.kr/. Assessed June 17, 2013
- Cha JA. 2003. A material on food sanitaion and foodservice facilities management. Jeollabukdo Office of Education.
- Chang HJ, Son HJ, Choi GG. 2009. Current status of functional areas' space and suggestion of their equipment requirements for school foodservices in Gyeonggi province. Korean J Food Cookery Sci 25(4): 474-487
- Choi EH, Lee JM, Kwak DK. 1995. A study on the efficient improvement of meal cost management in elementary school foodservice. J Korean Diet Assoc 1(1): 54-65
- Heo HN. 2009. A study on the relationship between foodservice employees in elementary schools and job satisfaction. Master thesis. Sangji University of Korea. pp 102-110
- Kim BK. 2008. A study on the job satisfaction of school foodservice employees in Ulsan area. Master thesis. Ulsan University of Korea. p 41
- Kim ES. 2004. A study on satisfaction and menu preference of school foodservice in middle school students. Master thesis. Wonkwang University of Korea. p 41
- Kim JG. 2003. A survey on the sanitary condition of kitchens in school food-service programs. Kor J Env Hlth 29(2): 87-93
- Kim MJ. 2005. A study on the foodservice management status of commissary school. Master thesis. Kunsan National University of Korea. p 2
- Kim OH. 2003. Study on the development on the semi-cooked food using steam oven for foodservice system. Master thesis. Sejong University of Korea. p 20
- Kook SJ, Choi BS, Rho JO. 2009. A study on foodservice facilities, utilities, and physical environment in the Chonbuk area of Korea. Korean J Food & Nutr 22(4): 497-507
- Lee JA. 2008. Evaluation of oven utilization effects at school foodservice facilities in Daegu and Gyeongbuk province. Master thesis. Daegu University of Korea. p 40
- Lee KA. 2009. Analysis on expected effects of meals management follows oven-using for school food service in the regions of Gyeonggi province. Master thesis. Kongju National University of Korea. pp 1-37
- Lee OJ. 2004. A study for the improvement of the elementary school food service needs and cost/benefit effects of quantity cooking equipment. Master thesis. Kyungwon University of Korea. p 29
- Lee YE. 2008. An analysis on the satisfaction with the quality of school foodservice in Chungbuk province. Korean J Food Culture 23(1):105-114
- Lee YW, Hong JH. 1992. Development of an inspection item and its application for the hygienic improvement of food-service establishments using hazard analysis critical control point (HACCP) model. Kor J Food Hygine 7(2):219-231
- Park AR, Lee SJ. 2008. Development of the HACCP plan for the safety of Cheyuk-Pokkum (spicy pan-fried pork and vegetables) cooking. J Korean Soc Food Sci Nutr 33(2) 365-372
- Park HJ, Lee SM. 2011. Study on job satisfaction and foodservice management of dieticians and nutrition teachers in special schools for the disabled: Focused on Gyeonggi area. J Korean Diet Assoc 17(2): 161-175
Cited by
- Utilization and Application to Increase Egg Dishes in Communal Food Service in Accordance to Dietician’s Awareness vol.32, pp.5, 2016, https://doi.org/10.9724/kfcs.2016.32.5.619
- Foodservice Operational System and Satisfaction of Customers with Foodservice at Youth Facilities vol.44, pp.9, 2015, https://doi.org/10.3746/jkfn.2015.44.9.1374
- Systemic analysis 방법을 활용한 국내 학교급식 위생의 주요 영향 인자 분석 연구(2005-2014) vol.30, pp.1, 2013, https://doi.org/10.13103/jfhs.2015.30.1.13