1 |
Jang MS, Lee JM, Baek SY (2005): Analysis of training needs with roles in college & university foodservice dietitians. J Korean Diet Assoc 11(4): 462-472
|
2 |
Kim JH, Kwak TK, Hong WS, Lyu ES (2005): A study on the importance and performance of foodservice tasks between dietitian from hospitals and contract managed foodservice companies. J Korean Diet Assoc 11(4): 381-392
|
3 |
Shin KH, Shin EK, Park YH, Kim HH, Bae IS, Lee YK (2006): A survey on the perceived importance and difficulty to set up the job duties of nutrition teachers in elementary school. J Korean Diet Assoc 12(2): 105-117
|
4 |
Cha YS (2002): Research on customers perception of employee foodservice and evaluation of dietitian service area according to the types of foodservice. MS thesis, Yonsei University. pp.15-16
|
5 |
Kim JM, Song JH (2002): An analysis on the job satisfaction and job characteristic for the dietitians who perform nutrition service in the field of industry foodservice. J Korean Diet Assoc 8(1): 33-41
|
6 |
Cha JA, Yang IS, Yu TY (1997a): An analysis of competencies of dietitians in self-operated vs. contracted employee foodservice by worker-oriented job analysis methodology. Korean J Community Nutr 2(4): 593-604
|
7 |
Choi MK, Kim HY, Shin SY, Yang IS (2006): The impacts of personal characteristics and company-related characteristics on the job satisfaction of dietitians engaged in contract food service management company. Korean J Community Nutr 11(4): 502-511
|
8 |
Dining Monthly Magazine (2008): Present status and prospect of foodservice industry in Korea, pp.97, Korea Restaurant Information, Seoul
|
9 |
Lee EJ, Kim KY, Han KS (2000a): A study on the development of the education and training program for dieticians and cooks in contracted foodservice business firms. J Foodservice Management 3(1): 133-149
|
10 |
Moon HK, Jang YJ (2002b): Analysis of the dietitian's job description in the business and industry foodservice. J Korean Diet Assoc 8(2): 121-131
|
11 |
Ministry of Government Legislation (2009): Enforcement Rules of Food Sanitation Act. Available from http://www.moleg.go.kr
|
12 |
Yang IS, Kim HA, Lee JM, Cha JA (1995a): Performance and importance analysis of dietitian's task in employee feeding facilities. J Korean Diet Assoc 1(1): 66-78
|
13 |
Yang IS, Lee YE, Cha JA, Yoo TY, Chung L (2002): Work measurement of dietetic staff through work sampling methodology in school foodservice systems. Korean J Nutr 35(2): 263-271
|
14 |
Lee SY (2004): A study on the development of food and nutrition curriculum corresponding to the change of the times. Chung-Ang J Human Ecology 20: 135-154
|
15 |
Cha JA, Yang IS, Yu TY (1997b): Categorization of competencies and description of job informations for dietitians in employee foodeservice by worker-oriented job analysis methodology. Korean J Community Nutr 2(4): 605-615
|
16 |
Moon HK, Lee AR, Lee YH, Jang YJ (2001): Analysis of the frequency, criticality and difficulty of each job task elements for the validity of the dietitian's job description. J Korean Diet Assoc 7(1): 105-116
|
17 |
Bae HJ, Lee HY, Chun HJ (2007): An assessment of dietitian job tasks according to the characteristics of foodservice operations and dietitians. Korea J Food Cookery Sci 23(6): 858-866
|
18 |
Eom YL, Lyu ES (2003a): Analysis of current operational practices and issues of contract-managed foodservice companies in Republic of Korea. J Korean Diet Assoc 9(3): 197-208
|
19 |
Kim HA, Lyu K, Lee BS, Lee HY, Cha JA (2007): Foodservice Management Manual, pp.19, The Korean Dietetic Association, Seoul
|
20 |
Lee EJ, Han KS (2000): The analysis of education needs of dietitians and cooks according to the type of hire and educational background in contracted foodservice management company. Korean J Dietary Culture 15(4): 241-251
|
21 |
Park MH, Choi BS (1995): A survey on job performance of dietitians. J East Asian Society Dietary Life 5(1): 29-39
|
22 |
Eom YL, Lyu ES (2003b): Human resource management on dietitians in contract-managed foodservice companies. J Korean Diet Assoc 9(3): 248-258
|
23 |
Yang IS, Lee JM (1997): Issues and trends in contract foodservice company. Food Industry and Nutr 2(2): 1-13
|
24 |
Moon HK, Jang YJ (2002a): Analysis of job characteristics by the dietitian's job description for dietitians in different practice areas. J Korean Diet Assoc 8(3): 227-239
|
25 |
Cha JA, Yang IS (1997): Analysis on job specification characteristics of dietitians in self-operated vs. contracted employee foodservice. J Korean Diet Assoc 3(2): 141-158
|
26 |
Pratt PE, Kwon J, Rew ML (2005): Perceived job importance and job performance satisfaction of selected clinical nutrition management responsibilities. J Am Diet Assoc 105(7): 1128-1133
DOI
ScienceOn
|
27 |
Yang IS, Park MK, Cha JA, Lee HY (2004): The analysis on job satisfaction of personnel engaged in contract foodservice management company. Korean J Community Nutr 9(4): 519-527
|
28 |
Han KS, Chae YC, Kim SH, Lee HK (2002): The job analysis of cooks in contract food service management establishment. Korean Tourism Research 26(2): 119-138
|
29 |
Lee YE, Yang IS, Cha JA (2002a): The development of standard and disposition for effective job performance of school food service dietician. Korean J Nutr 35(7): 800-817
|
30 |
Seo HY, Jung BM (2004): Comparison of foodservice management practices in the employee feeding operations of Jeonnam and Chungchong area. Korean J Community Nutr 9(2): 191-203
|
31 |
Lee EJ, Kim KY, Han KS (2000b): A study on the program development for education and training of dietitians and cooks in contracted foodservice management companies. Culinary Res 16(2): 271-290
|
32 |
Lee YE, Yang IS, Cha JA (2002b): The importance and categorization of task elements of school food service dietician. Korean J Nutr 35(6): 668-680
|
33 |
Park HR, Cha JA, Lim YS (2008): Performance and importance analysis of dietitian's task in public health nutrition areas. Korean J Community Nutr 13(4): 540-554
|
34 |
Yang IS, Kim HA, Lee JM, Cha JA (1995b): Developing standardized dietetic staffing indices in employee foodservice by job analysis methodology. J Korean Diet Assoc 1(1): 79-88
|