1 |
Eo GH, Ryu K, Park SJ, Kwak TK (2000): Need assessments of HACCP- based sanitation training program in elementary school foodservice operations based on sanitation knowledge test of employees. Journal of the Korean Dietetic Association 7(1): 56-64
|
2 |
Hopf RH, Litman DJ, Pratsch L, Ustad IM, Welch RA, Tychan TJ, Denett PA (2000): Guide to a balanced scorecard performance management methodology. Procurement Executives' Association
|
3 |
Joe YY (2001a): 급식평가(I). 국민영양 11: 48-49
|
4 |
Kaplan RS, Norton DP (1993): Putting the balanced scorecard to work. Harvard Business Review Sep, pp.134-142
|
5 |
Lee OH, Chang HS (1999): Body composition and eating behavior of rural middle school students provided with and without national school lunch program. Journal of Korean Home Economics Education Association 11(2): 39-50
|
6 |
Moon HK (2003): Analysis of menu in school food service: comparing the use of traditional menu between 1995 and 2001. Journal of the Korean Dietetic Association 9(1): 47-56
|
7 |
SMOE (2003): Operation manual for school foodservice. Seoul Metropolitan Office of Education
|
8 |
Yoon J, Messersmith AM (2002): Foodservice systems management competencies of Korean dietitians: Usage, perceived importance, and educational preparation. Journal of the American Dietetic Association 103(5): 710-715
|
9 |
Lee MU, Jeon JW (2005): An empirical study on the effectiveness of BSC to measure service quality performance- on based hotel industry. Journal of Korean Tourism Policy 11(1): 191-210
|
10 |
Hong WS, Chang HJ (2003): The relationship between food service satisfaction and plate wastes in elementary school students. Korean Journal of Food and Cookery Science 19(3): 390-395
|
11 |
Chang HJ (1996): Assessment of Main Management Components for successful university foodservice operations and development of foodservcie management standards. Yonsei University
|
12 |
대구달성초등학교(2000): 학교급식운영평가방안연구-시범사업보고-. 한국학교보건학회 13(1): 49-62
|
13 |
Kim HK, Sung ES (2001): BSC 실천 매뉴얼. (주) 시그마인사이트컴
|
14 |
Kaplan RS, Norton DP (1992): The balanced scorecard measures that drive performance. Harvard Business Review Jan, pp.71-79
|
15 |
Choe SH, Kim SH, Kwak TK (2003): The survey of perception on obstacles in implementing generic HACCP plan for school foodservice operations. Journal of the Korean Dietetic Association 9(3): 209-218
|
16 |
Kwak TK, Hong WS, Moon HK, Ryu K, Chang HJ (2001): Assessment of sanitary management practices of school foodservice operations in Seoul. Journal of Food Hygiene and Safety 16(3): 168-177
|
17 |
Olive NG, Roy J, Wetter M. 번역 송경근(2000): BSC 구축 & 실행사례. (주) 한언
|
18 |
Yi BS, Yang IS, Kim KI (1998): Development of standardized staffing indices in school foodservice systems. Korean Journal of Nutrition 31(3): 354-362
|
19 |
Griffin B, Dunn JM, Irvin J, Speranza I (2001): Standards of professional practices for dietetics professionals in management and foodservice settings. Journal of the American Dietetic Association 101(8): 944-946
DOI
ScienceOn
|
20 |
An YS, Kim HS(2001): Digital economy: an empirical analysis on the performance factors of software venture business in the perspectives of BSC and subjective performance. Information Systems Review 3(1): 31-46
|
21 |
Joe YY (2001b): 급식평가(II). 국민영양 12: 38-39
|
22 |
Johnson BC, Chambers MJ (2000): Expert panel identifies activities and performance measures for foodservice benchmarking. Journal of the American Dietetic Association 100(6): 692-695
DOI
ScienceOn
|
23 |
Yang IS, Lee SJ, Cha JA (2000): Development of Quality Management Standards and Evaluation Tool for the Quality Improvement of Hospital Food and Nutrition. Services Korean Journal of Nutrition 33(5): 548-553
|
24 |
The American School Food Service Association (1995): Key to Excellence America School Foodservice Association, Denver, Colo
|
25 |
Yoo JI (2001): Development of a performance measurement system for the perioperative nursing unit using the balanced score card. Yonsei University
|
26 |
Kwak TK, Chang HJ, Lee NY (2003): A study on cost analyses and an efficient financial management in self-operated and contract-managed secondary school foodservices. Korean Journal of Nutrition 36(10): 1083-1093
|
27 |
Kwak TK, Ryu ES, Lee HS, Hong WS, Chang HJ (2001): Foodservice Management. Shinkwang Publishing Co., Seoul
|
28 |
Kim SH (2001): 학교급식운영실태 분석 및 발전방안연구. 교육인적 자원부 2001년도 정책연구과제
|
29 |
Ministry of Education and Human Resources Development (2003): Statement of school foodservice. Ministry of Education and Human Resources Development
|
30 |
Lee CS (2001): The validity of balanced scored card in medium sized hospitals. Yonsei University
|
31 |
Reynolds D (1999): Managed-service companies: The new scorecard for on-site foods service. Cornell Hotel and Restaurant Administation Quarterly 37(3): 88-95
|
32 |
Yang IS, Han SO (1993): Job satisfaction and its relationship to job characteristics of school foodservice dietitians. Korean J Dietary Culture 8(1): 11-19
|
33 |
Gregory AD, Bruce W (2000): Implementing a balanced scorecard approach to managing hotel operation. Cornell Hotel and Restaurant Adminstration Quarterly 2: 92-107
|
34 |
Kim CR (1994): SAS라는 통계상자. Data Research Publishing Co., Seoul
|
35 |
Kwak TK (1999): Instituting a HACCP System Model to School Foodservices. 1999 Ministry of Education and Human Resources Development Report
|