Browse > Article

Status of Equipment and Usage Education in Association with the Quantity Food Production  

Jung, Hyeon-A (Department of food & nutrition, sookmyung women's university)
Joo, Na-Mi (Department of food & nutrition, sookmyung women's university)
Publication Information
Journal of the Korean Society of Food Culture / v.19, no.6, 2004 , pp. 652-666 More about this Journal
Abstract
School contraced foodservice was introduced to school lunch program In 1999. The satisfaction with school contracted foodservice quality was low because of the restriction on equiping school foodservice facilities, facilities education by recipe related to the quantity food production and preliminary education of menu recipe of large quantity production. This study was designed to evaluate condition of existing major equipment on school contracted foodservice. A questionnaire was developed and malled to 150 dietitians in seoul. Response rates were 70%. The analysis on buying equipment were analyzed according to length of dietitian. Preliminary education of menu recipe and facilities education by recipe related to the quantity food production were analyzed acceding to length of dietitian. content analysis was conducted regarding to dietitians' ideas on school contracted foodservice.
Keywords
large quantity production; School contracted foodservice; Foodservice facilities; Education;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Kim, S.J., Degree of Satisfaction on the School Foodservice among the Middle School Students in Gwangju and Chonnam Area, Journal of the Korean society of food culture, 18(6), p579, 2002
2 SAS, SAS/STAT User's Guide Version 8, SAS Institude Inc., NC, U.S.A., 2000
3 Bryan, F.L., Faxtors that contribute to outbreaks of foodborne disease, J.Food Protect., 41(10), 816, 1978
4 Yang,J.S. Han,K.S., An Analysis of Customer satisfaction to Develop Marketing Strategies in Contracted Foodservice Management Company, Journal of the koreansociety of food culture, 14(5), 1999
5 Han, K.S. kim,k.y., eeds Assessment of Education Program for school food service cook,, Korean J. Dietary culture, 16(2), 2001
6 Jang,J.K. Wan,Y.H., Study to Improve School Catering Service Quality Through Cooking Hardware Upgrade. J.Soc.Food cookery SciI., 18(3), 2002
7 Kang, I.Y., Degree of Satisfaction on the School Foodservice, Sejong university master's thesis, p62, 1998
8 Lee, M.S.. Park, Y. S.. Lee, J.W., Comparisons of Children and Their Parents' Satisfaction of School Lunch Program in Elementary School by Foodservice System, Journal of fhe Korean nutrition society, 32(2), pp79-191, 1998
9 Statistics of foodborne illness, Ministry of Education & Human Resources Development, 2003
10 Yo,D.S., A Study on Planning Guidance and Models for School Catering Facilities, Ministry of Education & Human Resources Development, 2000
11 Kim,S.H. Yoo,C.H. Lee,K.E. Song,Y.S., A Study on Status of foodservice and development program, Ministry of Education & Human Resources Development, 2001
12 Kwak,T.K. Jang,M.R., Assessment of foodservice management practices in the employee feeding operations according to type of workers, J.kor.Dietetic Association, 3(1), 1997
13 Kwak,T.K. Nam,S.L. Kim,J.L. Park, S.J. Seo,S.Y. Kim, S.H. Choi,E.H., Hazard Analysis of Commissary School Foodservice Operations, J.Soc.Food Sci., 11(3), 1995
14 Biedermann, k. wilhelmy, O.Jr. M.R. Dull, Layment, equipment and work methods for school lunch kitchens and serving lines, Marketing Research report No.753, USDA,1965
15 Yang I.S., Han K.S., An Analysis of Customer Satisfaction by Operational Characteristics in Business & Industry Foodservice Operated by Contracted Foodservice Management Company, Journal of the Korean sodety of food culture, 14(5), pp. 487-495, 1999
16 Stauffer, L.D., Sanitation and the human ingredient.hospital, pp45~62, 1971
17 Moon,S.J. Lee,E.H. Yoo,C.H. Back, H.Y. Moon,H.K. Yang,I.S. Kim,K.J., Stand recipes and evaluation of nutrition in school food service by food service management types, Ministry of Education & Human Resources Development, 1996
18 Lee, W.M.. Kim, E.S.. Seo, J.S., A Survey for Working Plan of Secondary School Feeding in Seoul Metropolitan City and Kyunggi Province, J.kor.Dietetic Assodation, 1999
19 Son, Y., Meal preference on the school food of children in incheon, incheon university master's thesis, p50, 1998
20 Yang,I.S. Yi,B.S. Han,K.S. Chae,I.S., Analysis on Facilities/Equipment of School Foodservice in Kyunggi-Do, KOREAN J.SOC. FOOD SCI, 13(2), 1997
21 Yoo, H.Y., A study on type of school meal among the Middle School Students, Keimyung university master's thesis, p67, 1998
22 Lee, YM, School Meal, Semina of School Meal, p45, 1996
23 Kim, S.H., Comparisons of Student Satisfaction with the School Food Service Programs in Middle and High Schools by Food Service Management Types, Journal of the Korean nutrition society, 36(2), pp211-222, 2003
24 Status of school contracted foodservice, Ministry of Education & Human Resources Development, 2004
25 Jo,S.K., Evalution of Managerial Fffidency and Develpoing the Staffing Index in Contracted Foodservice management Company, yonsei university master's thesis, p72, 2003
26 Development of the school Kitchen Facility Model, Ministry of Education & Human Resources Development, 2001
27 Kim, H.J. . Jang, U.J. . Hong, W.S., A Case Study of Food Quality in a Hospital Foodservice System - With Special Reference to Patient Satisfaction, Journal of the Korean nutition society, 29(3), p348, 1996
28 Han, K.S., Lee, E.J., Pyo, E.Y., Lee, H.A., Standardization of Recipes for Large Quantity Production of Korean Foods (1) -With the Focus on Soups-, Korean J.Soc. Food cookery sci., 20(3), pp235-247, 2004