Browse > Article
http://dx.doi.org/10.9799/ksfan.2021.34.1.123

Analysis of Importance-Performance Related Foodservice according to the Level of Knowledge of Workers at Community Child Centers in Chungbuk Area  

Kwon, Soo Youn (Dept. of Food and Nutrition, Shingu University)
Kim, Ok Sun (Dept. of Food and Nutrition, Jangan University)
Publication Information
The Korean Journal of Food And Nutrition / v.34, no.1, 2021 , pp. 123-131 More about this Journal
Abstract
This study investigated the current status of foodservice management and the importance and performance of foodservice management according to the level of knowledge of workers. A survey was conducted between February 2015 and March 2015 for 329 foodservice workers at Community Child Centers in Chungbuk Area. Of these respondents, the majority (78.4%) of them were females. Most of them were in their 40s (40.4%) or 50s (33.4%). If the respondent's correct answer rate of knowledge was 0~50% or 51~100%, the respondent was classified into a 'Low Group (LG, n=175)' or a 'High Group (HG, n=154)'. Among a total of 14 foodservice management questions, 6 items (personal hygiene: 1 item; food material: 2 items; and food processing: 3 items) had relatively higher performance scores for workers in HG than for workers in LG. As a result of Importance-Performance analysis, 'Use different knives and cutting boards for fish, meat, and vegetables' was a variable of high importance but low performance. It was found that improvement was most urgently needed. Results of this study can be used to derive important items for improving foodservice management and policy development for foodservice workers at Community Child Centers.
Keywords
community child centers; foodservice operation management; importance-performance analysis; foodservice knowledge level;
Citations & Related Records
Times Cited By KSCI : 4  (Citation Analysis)
연도 인용수 순위
1 Seong TJ, Choi SK, Kim GJ. 2014. A study on the relationship among sanitary education, sanitary knowledge and sanitary management performance of cooks in contracted foodservices: Focusing on Busan & Gyeongnam region. Korean J Culin Res 20:105-119
2 Smigic N, Djekic I, Martins ML, Rocha A, Sidiropoulou N, Kalogianni EP. 2016. The level of food safety knowledge in food establishments in three European countries. Food Control 63:187-194   DOI
3 Bae HJ, Lee HY, Ryu K. 2009. Field assessment of food safety management at preschool foodservice establishment. Korean J Food Cookery Sci 25:283-296
4 Center for Children's Foodservice Management. 2021. Center for Children's Foodservice Management. Available from https://ccfsm.foodnara.go.kr [cited 30 January 2020]
5 Han JI. 2015. The work performance and the factor contributing to the work performance of nutrition teacher & school dieticians. J Nutr Health 48:558-570   DOI
6 Han JS, Lee YE. 2011. Employees' sanitation practice level and sanitation knowledge at school foodservice operations in Chungbuk province. Korean J Hum Ecol 20:637-649   DOI
7 Hernandez J. 1998. Managing the flow of food. Food Manage 33:73-78
8 Jean H, Deborah B. 2007. An assessment of food safety knowledge and practices of catering employees. Br Food J 109:562-576   DOI
9 Jeong SH. 2009. Status of HACCP training in food service and understanding of the employees for HACCP program. Master's Thesis, Wonkwang Univ. Jeonbuk. Korea
10 Jeon IK, Lee YK. 2003. Verification of the HACCP system in school foodservice opterations: Focus on the microbiological quality of foods in heating process and after-heating process. J Nutr Health 36:1071-1082
11 Kang HJ. 2012. A study on monitoring and correlation of food hygiene knowledge of restaurant managers and practice. Master's Thesis, Chung-Ang Univ. Seoul. Korea
12 Kim DJ, Kim GJ. 2010. A study on moderating effect of sanitation education in relationship between sanitation knowledge and sanitation management performance of culinary employees. Korean J Culin Res 16:291-307
13 Lee JH, Shin JY, Kim C. 2014. A study on differences of nutritional knowledge․food hygiene and practice between foodservice employees and the housewives. Korean J Food Nutr 27:1022-1032   DOI
14 Kim JJ. 2012. A study on the improvement direction of the local child care center's management status of meal systems and satisfaction research: Focused on Gyeong-gi province Korea. Master Thesis, Konkuk Univ. Seoul. Korea
15 Kim SO, Oh MS. 2005. Sanitary management performance and knowledge of employees in hospital foodservice. J Korean Home Econ Assoc 43:127-140
16 Kwon SY. 2011. Development and evaluation of the support model for foodservice management of community child centers in Korea. Ph.D. Thesis, Seoul National Univ. Seoul. Korea
17 Lee JS. 2014. Food service status at community child care centers in Busan. J Korean Diet Assoc 20:50-62   DOI
18 Lee MK. 2013. A study on the job satistsction level of the community children center workers. MS Thesis, Mokpo Univ. Muan. Korea
19 Lim JH, Ryu HK. 2012. Nutrition status and the effects of nutrition education among elementary students attending community child center in Dong-gu, Ulsan. Korean J Community Living Sci 23:277-289   DOI
20 Lee YJ, Kim SH. 2014. Survey on sanitary knowledge level and degree of HACCP practice in culinary staff employed on elementary, middle, and high schools in Chungnam province. J Nutr Health 47:300-312   DOI
21 Ministry of Food and Drug Administration. 2018. Result of National Inspection, Youth Training Facilities, Kimbap and Lunch Box Manufacturers. Available from http://www.mfds.go.kr [cited 30 January 2020]
22 Ministry of Government Legislation. 2018. Child Welfare Act. Available from https://www.law.go.kr/LSW/lsInfoP.do?efYd=20201008&lsiSeq=217279#0000 [cited 30 January 2021]
23 Ministry of Government Legislation. 2020. Food Sanitation Act. Available from https://www.law.go.kr/LSW/lsInfoP.do?efYd=20210101&lsiSeq=225157#0000 [cited 30 January 2020]
24 Ministry of Health and Welfare. 2016. Management Manual for Community Child Center. pp.9-147. Ministry of Health and Welfare
25 Ministry of Health and Welfare. 2019. Report of Current Status of Community Child Center in Korea. Ministry of Health and Welfare
26 Ministry of Health and Welfare. 2020. Program Guideline for Community Child Center. Ministry of Health and Welfare
27 Nasser AA, Sameh HM, Fohad MH. 2016. Cross-sectional study on food safety knowledge, attitude and practices of male food handlers employed in restaurants of King Saud University, Saudi Arabia. Food Control 59:212-217   DOI
28 Park SH, Jung HA. 2017. Investigation of the management of foodservice facilities in community child centers in Daegu and Gyeongbuk area. J East Asian Soc Diet Life 27:459-472   DOI
29 Park SJ, Kim KH. 2016. Study on food sanitation knowledge levels and practices of open-kitchen food handlers in Seoul. J Korean Soc Food Cult 31:573-586   DOI
30 Park SH. 2014. Evaluation on sanitation and investigation of management of foodservice facilities in community child centers in Daegu and Gyeongbuk area. Master Thesis, DaeguHaany Univ. Daegu. Korea