• Proceedings of the KSCN Conference
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• 2003.05a
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• pp.130-130
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• 2003

선진국에서 보편화되고 있는 급식위탁경영이 최근 국내급식산업 분야에서는 단체급식 시설의 급식업무를 전문적으로 위탁받아 경영하는 위탁급식 전문업체가 등장하여 학교급식, 병원급식, 사업체급식 부문에서 활발히 시장을 확대하며, 업체의 수도 급속히 증가하고 있다. 이와 같은 단기간 내의 성장과는 달리 국내 단체급식 및 위탁급식 관련 제도는 지극히 미비하며, 단체급식의 각 부문은 각각 다른 법령에 기초하고 있고 위탁급식업체와 관련된 법적 기준은 전무한 실정이다. (중략)

• Journal of the Korean Home Economics Association
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• v.32 no.1
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• pp.189-198
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• 1994

본 연구는 영국의병원 급식체계를 분석하고 그에 대한 객관적, 주관적 평가를 시도하는데 목표를 두고 있다. 영국 보건성의 지원하에 12개 병원에 대한 급식체계를 비용편익 분석과 생산성 측정이라는 객관적 기법, 그리고 Indepth-interview 및 Self-Administered Qestionnaire 라는 주관적 방법을 통해 분석하였다. 이 중 본논문에서 다루는 것은 환자 만족도와 이에 영향을 미치는 병원 급식 체계의 결정요인 부분이다. 제1단계 연구에서는 급식대상 환자들에 대한 표본추출을 통해 설문조사를 실시하였다. 분석결과 환자의 인구통계학적, 정서적 변수가 환자의 만족도에 가장 큰 영향을 미치는 요소로 나타났다. 각병원에 대한 객관적 자료를 이용한 2차 희귀분석 결과 인적자원요소와 시스템요소로 대별된 독립변수 요인군종 어느 변수도 0.05(p) 수준에서 유의미하지 않은 것으로 밝혀졌다. 환자의 만족도는 병원 급식체계에 기준한 객관적인 결정요인에 의해 설명되어지지 않고 오히려 환자 자신의 변수에 의해 결정되어짐을 알수 있다. 본논문이 시사하는 바는 급식체계에 대한 평가에 있어 이론적 모형과 변수의 선정이 수정될 필요가 있다는 점과 방법론적 차원에서 평가대상 급식시스템의 유형상 특성이 고려되어야한다는 점이다.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.87-99
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• 1987

The serving temperature control practices were assessed in 20 general hospital's dietetics utilizing centralized or decentralized tray assembly systems. The results of the study were summarized as follows : 1) All of the surveyed hospitals were utilizing conventional foodservice system. The number of dietary employees per bed was very low when comparing with that in America. Working hours of employees per week were approximately two times greater than those in America. 2) When comparing two tray assembly systems, dietary labor hours and costs in centralized system were less than those in decentralized system. 3) When comparing serving temperature practices between two tray assembly systems, the temperatures of meals utilizing centralized tray service were significantly lower than those in decentralized system, and only the steamed rice served in decentralized system was within the acceptable temperature range. 4) There was no significant difference in sensory acceptance scores marked by patients served by two different types of tray assembly systems. The serving temperature was significantly correlated to the patient's overall acceptability.

• Proceedings of KHEA Conference
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• 2001.10a
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• pp.73-73
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• 2001

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1558-1566
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• 2015

The purpose of this study was to examine dietitians' perception of importance about standards of foodservice management associated with long-term care hospital accreditation. This study was carried out through a postal survey consisting of 500 questionnaires, and 157 returned questionnaires were used in the statistical analysis. The results were summarized as follows. Average scores of perception of importance were 4.54/5 points in foodservice production management domain, 4.56/5 points in foodservice facilities management domain, and 4.70/5 points in foodservice sanitation domain. The average scores of importance of long-term care hospitals without accreditation were significantly (P<0.05) lower than those of hospitals with accreditation in items of 'establishment of ventilation equipment in kitchen', 'establishment of hand-washstand in toilet (warm-water, soap)', 'setup of sterilizing foothold in entrance of kitchen and toilet', 'division and use of knife, chopping board, gloves, and utensils before and after cook', 'establishment of cleaning plan and cyclic practice', and 'recording of receiving diary'. Results indicate that there is a need to supplement a casebook of regulations by suggesting detailed and critical limits in the case of below average points of importance. A manual, including HACCP standards for foodservice management of long-term care hospitals, is needed, along with education and webpage for comparing notes on accreditation of long-term care hospitals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1491-1497
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• 2006

The purpose of this study was to analyze the relationship among inpatients' perceptions of foodservice quality, satisfaction and revisit intention. Questionnaires were hand-delivered to 350 inpatients and a total of 230 questionnaires were usable (response rate 65.7%), Statistical data analysis was completed using the SPSS Win 11.0 for descriptive analysis, independent t-test, $x^2$ test and k-means cluster analysis. The results of this study can be summarized as follows: The average score of overall importance of meal service in medical service was 4.25 out of 5.0, yet the score of overall quality of meal service and value had lower than importance score. A helpfulness to medical treatment (3.48), bringing customer happiness (3.18), overall satisfaction for foodservice (3.66), satisfaction based on expectation before discharge (3.53) and offering foodservice apt to hospital reputation (3.40) were measured as expressions of satisfaction. As a result of clustering analysis, two clusters were classified and named as affirmative opinion group and negative one. Expectation for four factors of foodservice quality between two groups had no significance. But affirmative opinion group had significantly higher score than negative one in perception and satisfaction. Affirmative customers' intention to revisit in the near future was evaluated as high in both considering general medical service (4.04) and reflecting meal service level (3.84).

• Journal of the Korean hospital association
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• v.21 no.4 s.193
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• pp.46-50
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• 1992

• Journal of the Korea Academia-Industrial cooperation Society
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• v.7 no.2
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• pp.231-237
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• 2006

A controversy get more deeply intensified about the price of inpatient's meal provided in hospital as the Ministry of Health and Welfare declared the National Health Insurance will cover inpatient's meal from 2006. By using newly designed cost analysis method and stratification method of the population, the optimal price of inpatient's meal are derived based on the 71 sample hospitals. This study analyzed 71 samples based on the activity based costing(ABC) and the method of relative units value(RUV). The factors influencing the level of cost are found by linking the results of cost and statistical analysis. As the key factors influencing the cost are the number of employees in a nutrition department and a the number of meals provided to the patients, These factors should be considered when the optimal price of inpatient meals is set for the coverage of the National Health Insurance.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.105-116
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• 2001

The current status of Korean hospitals on foodservice hygiene was evaluated by a survey in the March of 2000 from 96 hospitals in terms of general sanitation management, education and training, and from 35 hospitals on the observance of hygienic practices in the whole stages of foodservice, personal hygiene, and kitchen equipment and facility hygiene. The questionnaire was filled directly by the dietitian working in the subject hospital. The status of general sanitation management was satisfactory overall; however, the record-keeping or documentation of the practices was the weak point which needs to be improved. only 4% of the subjects appeared to have implemented HACCP for the hospital foodservice. Comparison of the hospitals in their observance rate of hygienic practice by the type of hospital, the location of hospital, the number of bed, and the separation of dietitian's duties as clinical nutrition and foodservice showed characteristic trends among the groups. General hospitals often showed better scores than tertiary hospitals in their observance rates. As the location of hospital moved from large cities to small towns, the observance rate for hygienic practice decreased. Hospitals with entrusted foodservice system showed better scores in hygienic practice than those with owner-operated one in the stage of planning and equipment/facility hygiene (p＜0.05). And the scores of the hospitals having dietitian's duties separated into clinical and food services were higher than the ones with un-separated duties. Detailed information obtained in this study would serve for the development of guidelines or programs to improve the hygienic level of Korean hospital foodservice.

• Journal of the Korean hospital association
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• v.21 no.4 s.193
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• pp.36-41
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• 1992