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The Evaluation of Quality Management standards for Contract Foodservice Company  

한경수 (경기대학교 관광학부 외식·조리전공)
이소영 (경기대학교 관광학부 외식·조리전공)
서경미 (경기대학교 관광학부 외식·조리전공)
Publication Information
Korean journal of food and cookery science / v.18, no.4, 2002 , pp. 426-432 More about this Journal
Abstract
The purpose of the study was to identify the standards of quality management in contract foodservice companies. The subject companies were selected by convenient sampling and surveyed for their standards. The questionnaire consisted of 7 categories: managements of food procurement, menu, production, personnel, equipment, information system, and solid waste. As a result of the study, 60% of the respondents appeared to use standard recipes, 51.5% of them spent 21-30% of the total cost as a labor cost, and 70% were reluctant to answer the food cost. The half of the respondents had job description and specification, 74.76% had training manuals on foodservice and computer software program, and 80.6% had a training program for solid waste management.
Keywords
evaluation; quality management; contract foodservice company; standards;
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