• 한국안전학회지
• /
• 제26권5호
• /
• pp.81-88
• /
• 2011

The goal of this study was to determine whether food industry workers are exposed to musculoskeletal loads due to the work time, frequency, awkward postures and inappropriate workspace design. Three catering workers were evaluated based on job analysis and posture analysis. The results showed that the four most time-consuming tasks were arranging(17%), cooking(16%), handling before cooking(15%) and cutting(15%), and the four most frequent tasks were arranging(21%), cooking(18%), handling after cooking(16%) and handling before cooking(13%). The most common posture was a standing posture(73%) with neutral back(73%), and bent head(50%), left lower arm(71%), right lower arm(78%) and right hand(60%). The comparative analysis of subtasks for the risk levels of musculoskeletal disorders was conducted using the work time, frequency and cumulative time of the postures. The 'displaying' and 'handling after cooking' showed higher risk levels than other subtasks. In addition, the height and length of the tables were evaluated to be inadequate for the workers. It can be concluded that the working environments for catering workers of restaurants should be improved due to the high cumulative time of awkward postures of upper extremities.

• 유통과학연구
• /
• 제12권5호
• /
• pp.41-47
• /
• 2014

Purpose - This paper investigates whether one's occupation influences one's attitude toward people with HIV/AIDS and suggests ways to counter HIV-related stigma in different work settings. Two samples comprising workers in different environments and occupations with contrasting personalities were chosen. Thus, security guards (authoritarian types) and catering workers (social types) were included. Research design, data, and methodology - The sample comprised246 service staff from the Rhodes University Catering Division and the Hi-Tec Security company, both in Grahamstown, South Africa, a small Eastern Cape province town. All employees at these organizations during the survey were eligible to participate. Results -The security sample displays significantly higher personal stigma scores than the catering sample, according to the Visser personal stigma scale (mean scores of 4.01 and 1.37, respectively; t=10.30, df=244, p=0.00). Similar results were found using Visser subscales. Conclusions - This study shows that occupation is a strong predictor of HIV-related stigma in the workplace, suggesting that workplace settings, by attracting particular personalities and influencing workers, may shape attitudes towards those who are HIV positive.

• 한국식품조리과학회지
• /
• 제10권3호
• /
• pp.296-300
• /
• 1994

Recently hospital food service systems are often burdened with labour problems including employee job dissatisfaction, high labour costs and turn over. It is essential that these factors should be considered in developing for assuring palatable, nutritious, and safe feeding. A survey of 14 hospital conventional food service systems was undertaken and detailed information was collected from 390 catering staff. Foodservice employee satisfaction was evaluated by measuring employee job attitudes towards five aspects of their job using the Job Description Index(JDI). The food serive workers surveyed in this research were less satisfied with their jobs than are other types of workers in other industries. The demographic variables including age, length of employment and kinds of work were significantly related to job satisfaction. It was also found that catering staff in 14 hospitals surveyed were more satisfied with their interpersonal relations with supervisions and co-workers than with work content, pay and promotional opportunities.

• 대한안전경영과학회지
• /
• 제18권1호
• /
• pp.179-190
• /
• 2016

Awareness about health is still in short supply, sufficient research and investment is falling mothayeo made, the development of image and health technology for health compared to productivity enhancement technology behind the relative reality. Through the analysis and study of special measures and health education in the country catering to propose measures and methods for this. Current analyzed and summarized to find a special health and safety training relevant provisions appear in the national legislation. By analyzing the characteristics and to leverage to workers unearthed an in-depth awareness and issues for the institutions and laws. Survey research methods to analyze the documents and government publications and research through an Internet search. Survey Research conducted a self - survey on new knowledge and attitude toward the concessionaires to sanitation target, the attitude of the sanitary administration, attitudes to hygiene education and hygiene practice Conditions received health education carried out by catering Federation regularly. Health education is a systematic settlement system for the external reality of professional education. Health and health administrators to establish an organizational structure strengthening phase. Employers and health care workers are raising awareness. Employers have a responsibility to prevent industrial accidents. Consequently, special health education targeted construction workers changed to fit the content-driven information on the species and the proper arrangement of time "based health education" currently being conducted.

• 한국산학기술학회논문지
• /
• 제22권4호
• /
• pp.90-98
• /
• 2021

2017년부터 학교 급식업무에 대한 산업안전보건법이 전면 적용되고 그에 따라 2019년부터 위험성평가가 시행되었으나 타 업종에 비해 도입이 늦고 비전문가인 영양(교)사에 의해 평가되고 있어 제도 정착의 한계가 있었다. 서울시교육청 산하 모든 학교에서는 고용노동부의 학교 급식업무의 산업안전보건법 및 고용노동부 고시에 따라 매년 안전보건공단에서 제공하는 위험성평가 지원 시스템의 KRAS 기법을 적용하고 있다. 이렇듯 법적 규제에 따라 위험성평가를 적용하고 있으나 위험의 빈도와 강도 기준이 정성적이고 주관적이어서 평가자에 따라 다른 결과를 도출하여 위험성평가의 실효성이 의문시되었으나 지금까지 학교 급식업무에 대한 위험성평가와 관련된 연구는 없었다. 본 연구에서는 급식종사자의 재해통계를 바탕으로 위험의 빈도와 강도 기준을 정량적이고 객관적으로 제시하고 급식업무 중 일부 작업에 대해 새로운 산정기준을 적용하여 위험성평가를 실시하고 기존 위험성평가 결과와 비교하였다. 그 결과 위험도가 높아지고 그에 따른 개선방안이 구체적으로 제시되어 실효성 제고가 확인되었으므로 급식업무 전체에 대해 시범평가를 확대하고 타당성을 확인하여 모든 학교에 확대 적용함으로써 위험성평가의 실효성과 작동성 제고에 기여하기를 기대한다.

• 대한인간공학회지
• /
• 제29권3호
• /
• pp.375-382
• /
• 2010

The purpose of this study was to analyze the risk factors of the musculoskeletal workload of mid-old-age food preparation workers by identifying the differences in the complaints of subjective symptoms between mid-old-age housewives and mid-old-age food preparation workers. This study was carried out on a total of 83 subjects from April 2009 through July 2009: 43 food preparation workers at the catering department of general hospital A, with a high rate of mid-old-age food preparation staff, and 40 full-time housewives (40~59 years old). The analysis of the relationship between the rates of the subjective symptoms of the two groups showed that the mid-old-age food preparation workers had a 7.8-fold higher risk of developing musculoskeletal diseases than the full-time housewives. The musculoskeletal workload of the mid-old-age food preparation workers included repetitive motions, uncomfortable postures, and heavy lifting. It is hoped that this study will help provide mid-old-age people with opportunities for appropriate economic activity and labor and will help improve their work postures and methods as well as their environmental-risk factors.

• 한국건축시공학회지
• /
• 제15권5호
• /
• pp.527-536
• /
• 2015

본 연구에서는 외국인 근로자 중 가장 높은 비율을 차지하고 있는 중국 조선족 근로자와 한국인 근로자를 대상으로 하여 조선족 및 한국인 근로자의 근로조건을 비교하고, 근로조건이 직무만족에 미치는 영향을 분석하고자 하였다. 그래서 근로조건이 이러한 직무만족에 미치는 영향을 분석한 결과, 기본임금, 급식, 여가시설은 직무만족에 긍정적인 영향을 주는 것으로 분석되었다. 그러나 한국인 근로자와 조선족 근로자를 서로 비교하여 본 결과, 조선족 근로자에게 기본임금이 주는 영향은 기존의 평균 결과보다도 높은 수치로 확인되었으며, 급식과 여가시설은 조선족 근로자에게는 영향을 거의 주지 않는 것으로 확인되었다. 이를 통하여 조선족 근로자와 한국인 근로자는 영향을 주는 변수가 서로 다른 것이 확인되었다.

• 한국산학기술학회논문지
• /
• 제18권2호
• /
• pp.433-442
• /
• 2017

본 연구는 세종시 신설초등학교의 조리장 공간과 면적의 적정성에 관한 사례연구로 5개 학교의 조리장을 대상으로 공간구성과 면적을 비교분석하였다. 주요 결과로 조리장의 기준면적 대비 계획면적의 확보율은 A학교 99.2%, B학교 91.1%, C학교 81.4%, D학교 110.8%, E학교 88.1%로 세부적으로 조리실의 면적은 기준에 근접하거나 초과되어 계획되었지만 그 외의 실들은 계획되지 않거나 기준에 부족한 상황으로 대체적으로 부족한 면적을 확보하고 있었다. 검수실이 계획되지 않은 학교는 3개교로 전처리실과 겸용하면서 전처리실의 실제 사용면적이 감소하여 별도의 검수실 확보가 필요한 것으로 나타났다. 세척실은 세척과정의 특성상 최소 3.6m의 유효폭과 1.6m 이상의 통로폭이 요구되었으며 세척기구 반입동선을 고려하여 식당 및 조리실 방향으로 출입구를 확보해야 하는 것으로 분석되었다. 사용자 면담결과 공통적으로 조리/세척영역의 면적, 공간구성에 대해서 불만사항이 나타난 반면 보관 및 사용자영역에서는 불만을 제기하지 않았다. 이는 사용자들이 보관 및 사용자 영역보다 조리활동의 주요공간인 조리/세척 영역의 면적확보와 공간구성을 중요시하는 결과이며 현재의 조리장 기준 면적에서 각 영역 및 공간별 면적의 조정과 분배가 필요하다고 판단된다.

• 한국조리학회지
• /
• 제11권4호
• /
• pp.59-76
• /
• 2005

The purpose of this study is to illuminate the influence happened by the process of acquirement of professional cooking skills related to satisfaction with duty of hotel cooks according to the development and expansion of the food service industry. First, interaction with colleagues, working environment, accomplishment of duty, satisfaction of duty etc. have a big effect on improvement of cooking skills, that is, acquirement and accumulation of cooking skill. Therefore, it's confirmed that improvement of skill can be promoted if we focus on this kind of factors and meet more positively. Second, field education training should be operated professionally with systematic education training. Third, duty rotation has an effect on skill advancement. It can be interpreted that oppressive feelings caused by ability, skill, knowledge, human relations etc. which is required in new business related to frequent change of the business in one's charge can have an effect on duty satisfaction. It's considered that comprehensive and in-depth study should be accomplished in future concerning duty rotation, field training.

• 한국항공운항학회지
• /
• 제17권4호
• /
• pp.76-84
• /
• 2009

This study analyzes the trends and features of Gangwon-do's aviaion and tourism industry using data published by the National Statistical Office. The categorization of tourism industry was based on the definition and category proposed by the OECD, WTO and Korea Culture Tourism Institution. Gangwon-do showed that the weight in wholesale, hotels, construction, restaurant and catering in the total number of tourism business, the number of workers, business sales and business operating profit exceed 85%. To improve the overall competitiveness of the tourism industry, it was suggested that Gangwon-do should work on the policy of expanding business in scale. This paper investigates also the role of aviation in the development of Gangwon-do's tourism industry.