• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.613-623
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• 2010

The purpose of this study was to examine parents' perceptions towards the importance and performance levels of foodservices quality at kindergartens. The questionnaire was developed to measure the thirty-one quality attributes of foodservice operations. A questionnaire survey was conducted to 500 parents and the return rates were 62.4%. The survey period was from July 15 to August 8, 2008. The parents had a high level of perception toward the need for foodservice, earning 4.46 points out of 5 point. Their perceptions of foodservice quality were examined by six dimensions of importance and performance level. While the parents gave 4 points or greater of 5 points to most quality attributes of importance level, they gave 4 points or less out of 5 points to most quality attributes of performance level. As for the importance and performance level of the quality dimensions of foodservice, parents regarded sanitation as the most important dimension. IPA showed that 'ventilation', 'sanitation of tableware' and 'sanitation of dining tables and chairs' were included as 'focus' areas. The overall satisfaction level for foodservice was 3.74 out of 5 points A higher level of satisfaction was shown at self-operated foodservice system of kindergartens. According to multiple regression analysis, 46.3% of the variance in the respondents' overall satisfaction scores was explained by factors such as food, menu and price, facilities, sanitation, atmosphere and foodservice effects.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.452-462
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• 2014

Purpose: The purpose of the study was to evaluate the status of events and importance-performance analysis (IPA) between industry and school foodservices. Methods: The study subjects were dietitians in industry foodservices (n = 73) and nutrition teachers in school foodservices (n = 135) in the Jeonbuk area. Demographic characteristics, status of events, and problems of implementing events were assessed using a self-administered questionnaire. Results: Approximately 67% of industry foodservices had implemented an event a month, whereas 40.7% of school foodservices did not implement events for students. The type of events that industry and school foodservices had implemented most frequently were Sambok event, Dongji event, Daeboreum event, Spring-Namul event, and Chuseok event. The industry foodservices had significantly higher average scores for performance of events than those of the school foodservices (p < 0.001). In the Importance-Performance Analysis (IPA), high importance and high performance (A area: doing great) in industry foodservices were seasonal events, traditional festival day events, anniversary events, traditional seasonal events, and personal memory events, whereas in school foodservices were traditional festival day events, traditional seasonal events, school events, and environment events. Conclusion: These results showed that events are important for the increase in customer satisfaction. Therefore, it is necessary to consider educational programs on event implementation for dietitians and employees in industry and school foodservices.

• 월간낙농육우
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• v.36 no.11
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• pp.122-132
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• 2016

2015년 감사원에서 지방교육청 감사 이후 교육부에 학교우유급식 공급업체 선정시 입찰을 실시할 것을 권고하면서 올해부터 학교우유급식 최저가 입찰제가 본격 확대됐다. 최저가 입찰제 시행 1년에 이른 지금, 유업체간 출혈경쟁으로 납품을 포기하는 사례가 발생하고, 터무니없이 낮은 가격은 급식우유의 품질을 의심하게 만들었으며, 도농간 우유급식 공급가격 격차가 발생, 칼슘 섭취 사각지대에 놓인 학생들이 오히려 많아지게 됐다. 본회 낙농정책연구소에서는 홍문표 국회의원, 김성원 국회의원과 함께 지난 10월 26일 국회의원회관 대회의실에서 토론회 "위기의 학교우유급식 '최저가 입찰제' 이대로 좋은가"를 개최하여 최저가 입찰제에서 야기된 부작용과 해결방안을 찾아보는 자리를 마련했다. 열띤 국회 토론회 현장을 지상중계한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.408-417
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• 2012

This study examined the satisfaction of a school milk program as well as the preference of school milk and flavored milk. The subjects of this study were $4^{th}$ , $5^{th}$ and $6^{th}$ grade students in 4 different elementary schools, who were attending the school milk program in Ulsan. The survey was conducted from April 10, 2009 to April 30, 2009. Of the 403 questionnaires distributed, 347 responded and analyzed (usage rate: 86%). The results were as follows. Of the 347 respondents, 53.9% were boys and 46.1% were girls. 34%, 31.1% and 34.9% of the students were $4^{th}$, $5^{th}$ and $6^{th}$ graders, respectively. Second, 80.1% of the students reported 'have milk everyday', and 89.9% of the students reported 'have milk as it is'. Third, the overall satisfaction with the school milk program was 3.32 based on a 5-point likert scale, the 'guidance of nutrition teachers and class teacher' was 3.21 and 'taste of school milk' was 3.37. There were significant positive correlations between the school milk satisfaction variables and overall satisfaction (p<0.01). Fourth, the preference for school milk was 3.33. The preference for flavored-milk were 3.63 (coffee milk), 4.44 (chocolate milk), 4.16 (strawberry milk), 4.26 (banana milk) and 3.53 (black bean milk). Fifth, to improve the school milk program, 85.9% of students wanted a provision for flavored milk. In conclusion, schools need to find a way to increase the satisfaction of the school milk program and the preference of school milk to increase the milk intake of students. Nutrition education for students and parents should be conducted systematically and choices for various kinds of milk and milk products should be given to the students.

• Proceedings of the SOHE Conference
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• 2003.10a
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• pp.83-83
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• 2003

본 연구는 급식학교 조리 종사원의 위생관리 수행 실태를 알아보고 위생교육의 내용과 방법을 파악하여, 학교급식을 보다 체계적이고 효율적으로 시행하기 위한 기초 자료를 제공하는데 그 목적이 있다. 전남지역 급식학교에 근무하는 영양사 500명을 대상으로 위생관리와 위생교육 내용의 설문조사를 실시하여, 총 323부를 분석한 결과는 다음과 같다. 급식학교는 초등 51.1%, 중등 48.9%이었고, 급식유형은 농촌형, 도시형, 도서벽지형이었으며 급식관리방식은 단독조리교 88.2%, 공동조리ㆍ공동관리교 11.8%, 급식 배식형태는 식당배식 93.5%이었다 영양사의 고용형태는 정규직과 일용직이 각각 53.5%와 46.7%이었고 최종학력은 전문대졸업이 가장 많았다. 조리종사원의 고용형태도 일용직이 대부분이었고 정규직은 11.1%이었으며 학력은 고졸 이상이 77.4%로 나타났다. 학교 조리종사원의 인력배치 현황은 조리종사원 1명당 학생수가 60명 이하에서 151명으로 나타났다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1028-1034
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• 2005

The purposes of this study were to: (a) identify students' patronage behaviors on university foodservice, (b) evaluate customers' perception and detect complaints on food service quality, and (c) recommend new design of food service operation by identifying relative importance of university foodservice attributes. The questionnaire was developed and distributed to 400 undergraduates. Statistical data analysis was completed using SPSS/Win 12.0 for descriptive analysis and conjoint analysis. The results of this study were summarized as follows: Students were patronizing university foodservice 3.4 times per week because of 'a short distance', 'a low price' and 'speedy meals' and evaluated overall satisfaction and value as low level. Customers were dissatisfied with eight among twelve food service attributes including handling customer's complain ASAP, According to conjoint analysis, price $(37\%)$ was considered as the most important factor and atmosphere $(30\%),\;food\;(22\%)$ and distance $(11\%)$ were the next factors. Profile 2, which had 4 attributes of a location within 6-10 min, comfortable circumstances, a meal served with 4 side-dish and dessert and a meal price of \2,000 firstly, were recommend as new food service operation model.

• Journal of the FoodService Safety
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• v.3 no.2
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• pp.74-77
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• 2022

As the prevalence of food allergies increases, related hazards also increase. Among the victims of accidents, children under the age of 10 accounted for a significant portion, raising the need for management of them. To ensure that children are aware of the risk of food allergy for safe meal service and to prevent problems such as malnutrition and poor growth in growing children, the current status of food allergy is surveyed for teachers and parents of children's catering centers in Eunpyeong-gu, and 1: 1 Specialized projects were carried out to provide customized counseling, educational support, alternative diets, and educational materials. As a result, it was found that the improvement of professionalism of faculty members and parents greatly helped to create an environment in which nutritious meals can be provided safely.

• 월간 한농연
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• no.37
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• pp.42-44
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• 2005

• The Journal of the Korea institute of electronic communication sciences
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• v.6 no.5
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• pp.689-696
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• 2011

Feed industry began to demand that beyond simple feeds to meet the needs of customers with a premium catering by economic development situation and, depending on the user's convenience and customer needs. But tableware introduced in the feed system, the introduction of RFID. High and low temperatures and salinity problems that RFID chips, the feed system malfunction. In this paper, infused with IT Convergence Technology was carried out for a smart lunch by putting RFID chips in the Food Court distribute food. Food court meal to ensure stability of the system was a smart lunch that Hot food ($125^{\circ}C$) and cold ($-40^{\circ}C$) and salinity reflecting foods in High temperature, low temperature experiments, through salt spray test. In addition, the existing straight distribute food, scramble distribute food, Marketplace distribute food, Food Court and the advantages of a comparative analysis of distribute food investigated. Through this paper distribute food will contribute to the Food Court. IT convergence technology (RFID, LCD, S/W, H/W) to apply the feed industry in the development of Smart Food Court.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.11-22
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• 2013

This study aimed to identify the relationships between the quality and image of school meal service and satisfaction perceived from high school students and to access the moderating effect of its distribution types. For the empirical analysis, this study used SPSS 18.0 and AMOS 18.0 and conducted frequency analysis, reliability analysis, exploratory and confirmatory factor analysis, path analysis and chi-square difference test. As a result of the analyses, the validity and reliability were identified showing over 0.4 factor loading value, ${\chi}^2$=258.831, d.f.=98, RMR=0.059, GFI=.822, AGFI=.776, NFI=0.908, IFI=0.941, CFI=0.940. The results of the structural equation modeling analysis are as follows: first, the quality of school meal service had a significant influence on its image; next, the image of school meal service had a significant influence on satisfaction with the service; last, there is a significant moderating effect of distribution types in the relationship between the image of school meal service and satisfaction with the service.