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A Study on the Relationships among Sanitary Education, Sanitary Knowledge and Sanitary Management Performance of Cooks in Contracted Foodservices: Focusing on Busan & Gyeongnam Region  

Seoung, Tae-Jong (Dept of Food Service & Culinary, International University of Korea)
Choi, Sun-Kyoung (Dept of Food Service & Culinary, International University of Korea)
Kim, Gi-Jin (Dept of Food Service Industry, Yeungnam-University)
Publication Information
Culinary science and hospitality research / v.20, no.1, 2014 , pp. 105-119 More about this Journal
Abstract
This study aims to examine what influence sanitary education have on sanitary knowledge in terms of frequency, necessity, degree of satisfaction, degree of understanding, and applicability, and what influence sanitary knowledge of cooks has on sanitary management performance, targeting cooks employed by contracted foodservices. For this purpose, we conducted a survey of 31 contracted foodservice companies catering to factories, colleges, hospitals, offices, government offices located in Busan & Gyeongnam region from October 1 to 15, 2012. A total of 320 copies of questionnaire were handed out, and 302 copies (94.3%) were retrieved and 289 ones (90.3%), to the exclusion of 13 wrongly written ones, were used in the final analysis. The analysis result showed that the more necessity of sanitary education cooks perceived; the higher satisfaction with the sanitary education they felt; the higher applicability of the sanitary education, the higher level of sanitary knowledge they got. It was revealed that the degree of satisfaction with the sanitary education had the strongest influence on the improvement of sanitary knowledge compared to the other factors. In addition, It was shown that as the level of sanitary knowledge of cooks improved, their sanitary management performance also got better.
Keywords
sanitary education; sanitary knowledge; sanitary management performance; contracted foodservices;
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