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A Study on Measuring the Labor Intensity of Menus according to Various Cooking Types  

백승희 (연세대학교 식품영양학과)
양일선 (연세대학교 식품영양학)
김효정 (연세대학교 생활과학대학원)
Publication Information
Korean journal of food and cookery science / v.20, no.4, 2004 , pp. 335-341 More about this Journal
Abstract
The purpose of this study was to measure the labor intensity of menus according to various cooking types. Through a literature review and in-depth interview, the attributes that affected the labor intensity were identified as the level of skill, amount of effort, degree of tiredness, time consumed, and machine usage. A survey was conducted in April, 2001 among cooks who Dew the entire process of cooking. There was a strong positive correlation between labor intensity and labor intensity attributes. Through regression analysis, a regression equation was obtained between labor intensity and labor intensity attributes. The labor intensity index calculated from this study showed the extent of labor intensity of menus. The result of this study could be used as basic data for foodservice manager to establish a menu planning and work schedule based on a scientific method.
Keywords
labor intensity of menus; labor intensity attributes; cooking type; labor intensity index;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
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