1 |
Choi MK, Kim EM. 2010. Nutrition teachers and dietitians' use and perception of information on school foodservice management in Daegu, Gyeongbuk area. Korean J Food & Nutr 23: 269-275.
|
2 |
Park MK, Yang IS, Yi BS, Kim YS. 2010. Analysis of the quality attributes and the customer satisfaction in school foodservice by school type and distribution place. J Korean Dietetic Association 16: 83-99.
|
3 |
Ryu K, Woo CN, Kim WJ. 2006. Assessment of dietitian's nutritional quality management for school food service. J Korean Soc Food Sci Nutr 35: 238-247.
DOI
|
4 |
Na EJ, Kim HA, Jung HY. 2009. The relationship analysis between job stress and turnover intention of school foodservice employees. Korean J Food Cookery Sci 25: 575-585.
과학기술학회마을
|
5 |
Kim HA. 2010. Contribution of emotional labor to job stress of dietitians in school foodservice. Korean J Food Cookery Sci 26: 41-53.
과학기술학회마을
|
6 |
Hong WS, Yim JM, Choi YS. 2008. Sanitary performance and knowledge of elementary school foodservice employees in Seoul. J Korean Diet Assoc 14: 382-395.
과학기술학회마을
|
7 |
Kim GM, Lee SY. 2011. Analysis of TQM-based HACCP system and safety management performance in middle and high school foodservice operations: Seoul, Gyeonggi, Incheon, Kangwon and Chungcheong areas in Korea. J Korean Diet Assoc 17: 72-90.
|
8 |
Yim KS. 1996. Nutritional evaluation of the school lunch program: The nutrient density and nutrients that affect the cost of a meal. Korean J Nutrition 29: 1132-1141.
|
9 |
Jung HJ, Moon SJ, Lee LH, Yu CH, Paik HY, Yang IS, Moon HK. 1997. Evaluation of elementary school foodservice menus on its nutrient contents and diversity of the food served. Korean J Nutr 30: 854-869.
|
10 |
Kim HA, Park HJ. 1999. A study on the school lunch program served by the elementary schools in Muan. Korean J Community Nutrition 4: 74-82.
과학기술학회마을
|
11 |
Son EJ, Moon HK. 2004. Evaluation of elementary school lunch menus (1): Based on food diversity and nutrient content. J ournal of the Korean Dietetic Association 10: 47-57.
과학기술학회마을
|
12 |
Jeong HJ, Moon SJ, Lee LH, Yu CH, Paik HY, Yang IS, Moon HK. 2000. Evaluation of elementary school lunch menus based on maintenance of the traditional dietary pattern. Korean J Nutr 33: 216-229.
과학기술학회마을
|
13 |
Lee EJ, Lee YS. 2006. Menu analysis using menu engineering and cost/margin analysis. Korean J Food Culture 21: 270-279.
과학기술학회마을
|
14 |
Oh YM, Kim MH, Sung CJ. 2006. The study of satisfaction meal preference and improvement on school lunch program of middle school boys and girls in Jeonju. J Korean Dietetic Association 12: 358-368.
과학기술학회마을
|
15 |
Kim GR, Kim MJ. 2007. A survey on the food preference of middle school students in school food service system. Korean Journal of Culinary Research 13: 138-150.
|
16 |
Yang IS, Lee HY, Shin SY, Do HW. 2003. Development and application of menu engineering technique for university residence hall foodservice. Korean J Community Nutrition 8: 62-70.
과학기술학회마을
|
17 |
Rho SY. 2009. A case study on application of the menu engineering technique in government offices contract foodservice. Korean J Nutrition 42: 78-96.
과학기술학회마을
|
18 |
Lee HY, Yang IS, Do HW, Shin SY. 2003. What's the best technique on menu analysis? Korean J Nutrition 36: 319-326.
|
19 |
Ministry of Educational Science and Technology. 2010. Instructions for school health and foodservice 2010. Ministry of Educational Science and Technology, Seoul, Korea. p 27-42.
|
20 |
Ministry of Educational Science and Technology. 2010. Guidelines for school foodservice hygiene . Ministry of Educational Science and Technology, Seoul, Korea. p 98-99.
|
21 |
Lee MA, Yang IS, Yi BS, Kim HA, Park SH. 2006. Analytic hierarchy process approach to estimate weights of evaluation categories for school food service program in Korea. Korean J Nutr 39: 74-83.
과학기술학회마을
|
22 |
Yang IS, Yi BS, Cha JA, Han KS, Chae IS, Lee JM. 2011. Foodservice in institutions. 3rd ed. Kyomunsa, Seoul, Korea. p 41-46.
|
23 |
Lee JH, Goh YK, Park KH, Ryu K. 2007. Assessment of food safety management performance for school food service in the Seoul area. Korean J Community Nutrition 12: 310-321.
과학기술학회마을
|
24 |
Jeon EK, Bae HJ. 2009. Evaluation of sanitation management performance within school foodservice facilities and utilities in Gyeongbuk province. Korean J Food Cookery Sci 25: 62-73.
과학기술학회마을
|
25 |
KDA. 2007. Foodservice management manual 2. The Korean Dietetic Association, Seoul, Korea. p 57-107.
|
26 |
Ministry of Educational Science and Technology. 2010. Instructions for school health and foodservice 2011. Ministry of Educational Science and Technology, Seoul, Korea. p 35-52.
|
27 |
Yang IS, Park MK. 2008. Identifying the quality attributes affecting customer satisfaction of school foodservice by city and province: students, parents, and faculty. J Korean Dietetic Association 14: 302-318.
과학기술학회마을
|
28 |
Gregoire MB, Spears MC. 2009. Foodservice organizations: Managerial and systems approach. 7th ed. Prentice Hall, Upper Saddle River, NJ, USA. p 45-70.
|
29 |
KDA. 2007. Foodservice management manual 1. The Korean Dietetic Association, Seoul, Korea. p 36-71.
|
30 |
Yang IS, Cha JA, Shin SY, Park MK. 2008. Foodservice management. 2nd ed. Kyomunsa, Seoul, Korea. p 67.
|
31 |
Kasavana ML, Smith DI. 1982. Menu engineering: a practical guide to menu analysis. Hospitality Publications, Okemos, MI, USA. p 16-36.
|
32 |
Han KS, Yang IS. 2000. A menu analysis through application of the menu engineering technique in university foodservice. Journal of Foodservice Management 3: 217-228
|
33 |
Pavesic DV. 1983. Cost-margin analysis: a third approach to menu pricing and design. International Journal of Hospitality Management 2: 127-134.
DOI
|
34 |
LeBruto SM, Quain WJ, Ashley AA. 1995. Menu engineering: a model including labor. FIU Hospitality Review 13: 41-51.
|