• Journal of the Korean Home Economics Association
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• v.44 no.11
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• pp.161-170
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• 2006

The purpose of this study was to research the perception and concern of university students with regard to well-being, and how these affected their assessment and satisfaction of university dormitory foodservice. Therefore, a survey was administered to 328 college students that use a dormitory foodservice. The results of the survey are as follows: First, the more positive the self-centered and society-centered values in relation to well-being, the greater both the concern and will to practice well-being through the eating well-being foods. Second, the attitude toward well-being food was positively correlated with the taste, amount, temperature, appearance and shape of dishes. Third, unlike the will to practice well-being through the eating well-being foods, the greater the concern about foods of well-being, the more positive was the effect on the general satisfaction with the foodservice. The greater the satisfaction with the attributes of a foodservice had a substantial influence on the general satisfaction with the foods. That is to say, the taste and type of dishes played a key role in the general satisfaction with the foods. Fourth, the concern in relation to foods of well-being had no measurable influence on the decisions with regards to the satisfaction of a foodservice or on the intention to reuse that foodservice. In addition, in relation to the degree of satisfaction with the attributes and use of a foodservice, the taste, type, appearance and shape of dishes had an important impact on the decisions to use and reuse a foodservice. Fifth, the general satisfaction with the meals served by a foodservice operation had a measurable influence on the satisfaction with, and intention to reuse that foodservice.

• Journal of the Korean Society of Food Culture
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• v.14 no.3
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• pp.233-239
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• 1999

This study was to investigate the factors which influence foodservice dietitians' job satisfaction and dissatisfaction by the elementary school foodservice type using questionnaires. The results of the study are as followings : 1) Foodservice types of the subjects were urban 49(23.2%), country 141(66.8%) and island 21(10.0%). 79.6% of the urban type were operated by the conventional, independent management system, where 38.3% of the country and 52.4% of the island type were operated by conventional, joint management system. 2) Urban type dietitians showed significantly lower satisfaction on their salary & promotion(1.5) compare to country & island types(p<0.05). Island type dietitians showed significantly lower satisfaction on the student's health improving(2.4) compare to country &urban types(p<0.05). 3) Dietitians of urban type were dissatisfied more 'personnel management(3.2)' than dietitians of other two types. Dietitians of country type and island type were dissatisfied more 'extra work load(2.6)' than dietitians of urban type. 4) Work load was lots orderly island, country and urban types. Working attitudes were the most positive at dietitians of urban type and the most negative at dietitians of island type. 5) Job satisfaction and dissatisfaction of dietitians were correlated with number of meals, number of school transfer, cook license, additional job and school foodservice location type.

• Journal of the Korean Dietetic Association
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• v.10 no.2
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• pp.190-196
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• 2004

The purposes of this study were to investigate the importance level on factors affecting the foodservice management contract perceived by the salespersons in the foodservice company. To get the data on the perceived importance level on the affecting the foodservice management contract, the questionnaires were developed by the delphi technique and modified by the pilot test. The questionnaires consisted of 4 categories and 19 items on the factors affecting the foodservice management contract and the importance level on the factors were measured by 5-likert scale. From March 12 to April 13 in 2003, the self-administrative questionnaires were mailed to the 60 salespersons. The questionnaires were responded from the 48 salespersons(respondent rate : 77 %). As a result, the salesperson.perceived importance level of "the sales ability" was higher than those of the other categories in the private contract and the salesperson.perceived importance level of "the evaluation of the foodservice company" was higher than those of the other categories in the competitive bid. The importance of the "the evaluation of the foodservice company" between the private contract and the competitive bid was significantly different(p<.05), and the importance of "the sales ability" of the competitive bid was significantly higher than that of the private contract(p<.001).

• Journal of the Korean Society of Food Culture
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• v.8 no.3
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• pp.217-230
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• 1993

This study was conducted to evaluate the industry foodservice management practices in Pusan Kyeung Nam provinces and to suggest the guideline for the effective foodservice management. Questionnaire survey method were used in this study. Questionnaire were administered to 307 dietitians in Pusan Kyeung Nam. Data were analyzed for frequency, percentage, and ${\chi}^2-test$ using SPSS-X Package. The results are as follows: 61.7% of industry foodservice establishment serviced foods over three times a day and 18.0% of them were less 500 won in the cost of food. 64.5% of the dietitian had less 3 years experiences, and they are not fully performed the effective management in nutrition education, job design and utilization of standardized recipes. Equipped facilities in surveyed foodservice operations were assessed as the insufficient condition, especially, efficient facilities such as a cutting machine were scarcely make up.

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.79-85
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• 2020

This study aims to classify parents by considering important factors in the management of foodservice for children. An offline survey was conducted by enrolling 583 Korean parents whose children attended public or private kindergartens in Seoul. The important factors required for managing foodservice for children are meal service resources, menu management, and food allergy. Considering these factors, parents were grouped into 3 clusters: the allergy important group, environment important group, and high concern group. Evaluation of the demographic characteristics revealed a significant difference between clusters with respect to type of kindergarten. Parents perceived that a private kitchen is more required than a private dining room, and perceptions about the need for a private kitchen and dining room were significantly different among the clusters. Furthermore, the results reveal significant differences between clusters, when considering the need to support meal service. Therefore, the government needs to consider characteristics of the parent cluster if they plan to support the kindergarten foodservice. We believe that this study can be used as supportive data to establish a working policy.

• Journal of the Korean Society of Food Culture
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• v.37 no.3
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• pp.179-195
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• 2022

For any research study, in order to achieve the researcher's intended purpose, the depth of research is added, and the area of the subject is expanded by clearly defining the scope and objective. The study was undertaken to analyze the bibliographic data of 254 papers in the field of foodservice and restaurant published in the Journal of the Korean Dietary Culture from 2002 to 2021. The study was divided into two periods: 2002 to 2011, and 2012 to 2021. Research topics were derived and research trends according to temporal changes were confirmed through analysis of keyword networks by period. In addition, analyzing the keyword network of simultaneous appearance of "foodservice" and "restaurant", the research topics were compared and analyzed in relation to which keywords were expanded by period. Our analysis revealed that the research topics were mostly studied for satisfaction and nutrition. Additionally, they were classified into procurement, Korean food before employee menu, marketing, restaurant industry, and quality. In the period from 2002 to 2011, it was confirmed that studies encompassed a wide range of research topics, focusing on foodservice and restaurant; in the second period from 2012 to 2021, the research topics were more classified and subdivided.

• Korean Journal of Community Nutrition
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• v.10 no.3
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• pp.319-330
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• 2005

College foodservice (FS) demands highly-developed operation technique which can provide adequate nutrients to their students, as well as to guide better eating habits and to meet students' various desires. The purpose of this study was to provide basic data to improve college FS satisfaction with food items by comparing 2 contract-managed and 2 self-operated college FS in Daejeon and Chungnam area. According to the results, $\59.1%$ of students frequently (over 3 times per week) took meals at college cafeteria and the main reason for using college cafeteria was the low-price of meal, although the students' Satisfaction degree with price of meal was lower in contract-managed FS than in self-operated FS. There were no differences in the food satisfaction degrees with overall appraisal of food items between 2 operating systems of college FS, but the satisfaction degrees with all food items were high in male as compared with female. The higher the negative self-perceived clinical symptoms scores, the lower the satisfaction with foods, which suggests that the health state of students was one of the factors that influenced college FS satisfaction. According to stepwise multiple regression analysis,'taste of boiled rice', 'overall appraisal of boiled rice', 'overall appraisal of soup', and 'variety of side dish', in decreasing order, were the most relatively important attributes for overall customer satis-faction with food taste of college FS. Finally, there should be further studies on important management factors to improve college FS satisfaction according to 2 operating system.

• Korean Journal of Community Nutrition
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• v.16 no.4
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• pp.497-510
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• 2011

We tried to find out parents' satisfaction and needs for foodservice quality of the childcare centers with an intention of improving it. Self-completed questionnaires were randomly collected from the parents of children in 174 childcare centers around Asan and were analyzed. Most of respondents were mothers who were housewives with college degrees (69%) in their 30's (80%). They thought nutrition (50%) and food hygiene (43%) were the most important factors for decision. Eighty percent of parents recognized the strong relationship between foodservice quality and childrens' mental and physical development. Most centers (94%) were delivering menu notices home, so parents well recognized the center's foodservice situation and problems of their kids' eating habits. The parents' satisfaction scores were 3.26 out of 5-point scale. The biggest dissatisfaction was from no variation in menu, but remarkable appreciation was from the effect of foodservice on the correction for kids' unbalanced diet habit. They had demands for improvement of nutritious menu and professional nutrition teacher in charge of foodservice and nutrition education for children and also for parents.

• Journal of the Korean Dietetic Association
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• v.8 no.3
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• pp.318-327
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• 2002

The purposes of this study were to: a) examine charateristics of foodservice manaegment practices; b) investigate characteristics of recipients; c) analyze foodservice systems; and d) provide feedback for the efficient and effective foodservice management of welfare institutions for the homeless in Korea. A total of 27 sites was analyzed by questionnaire survey. Satatistical data analysis was completed using the SPSS package program for descriptive analysis. As results of site recipients' characteristics, 69% of total sites were males and 31% were female recipients. Average 60% of recipients were from 30 to 50 years old. Major diseases of recipients were high pressure, and obesity. According to the result of foodservice system analysis, the average meal cost per day was about 2,943 won and average food cost percentage was 29%. Average number of meals per day was about 600 meals. Mostl sites had one dietitian and 48.1% of sites had one cook as a full-time employee. In the part of procurement, dietitians were major chargers of sites for purchasing foods. Major purchasing method was the order and delivery contract. About a half of sites used cycle menu system and standardized recipies. Most of sites had recipients' survey systems for evaluating meal satisfaction. Dietitians at sites had problems on lack of cooking professionals and low meal cost budget for providing higher quality of foods to cure recipients. The results suggested that financial and systematical supports by the government would be very necessary to meet the goal of nutritional balanced meal services.

• Journal of the Korean Dietetic Association
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• v.8 no.3
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• pp.280-288
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• 2002

The purpose of this study was to investigate the operational characteristics of the contract-managed highschool foodservice and to analyze the factors to effect the menu price. The data was collected from 249 highschools in Seoul. The results are as follows; Those surveyed highschools were established as 1 national, 74 public, and 174 private institution. Highschools were classified as 176 academic, 66 vocational, and 7 specific purposed institution. Students were organized as 70 boys', 23 girls', and 41 coeducational highschools. Most highschool started contract-managed highschool foodservice from 1999 and the period of foodservice contract was most 3 years and the operation styles in food distribution were 96 classrooms, 105 dining halls and 17 classrooms combined dining halls. The scale of contract foodservice management companies was 63.1% small and medium and 36.9% large enterprises. The surveyed highschools had the average meal price 2,141 won per meal and they had 1,518 pupils on the register. The participating rate to the foodservice was 68.5%. The facilities investment cost of the contract foodservice management company was 179,204,230 won for private institutions and was 138,119,010 won for national&public institutions. The period of the contract was 3.22 years in private institutions, which was significantly higher than national&public institutions which showed 2.85 years. The commissary foodservice schools had higher facilities investment cost than conventional foodservice schools. Classrooms foodservice had higher participating foodservice rate than Dining halls. The investment cost for facilities showed high in order of girls', boys', and coeducational high schools, and the number on the register and the number participating in the foodservice showed high in order of boys', girls', and coeducational high schools. The number on the register showed the highest in academic and vocational schools, specific purposed institutions in sequence, and the number participating in the foodservice showed high in order of academic schools, specific purposed institutions and vocational. However, the participating foodservice rate showed high in specific purposed institution, academic and vocational schools in order, and the meal price, the investment cost for facilities showed high in specific purposed institution, academic and vocational schools in sequence. Regionally, the district south of Han river had the average meal price 2,266.13 won, which showed higher in the eastern part which had 2,033.33 won. The western part had the average investment cost for facilities of 233,331,060 won, and the central district 126,137,140 won. The number on the register showed 1845.68 in the eastern part and 1308.00 in Dong-Jak area, that had clear differences among areas. When the period of the contract went longer, the investment cost for facilities had a tendency to increase. The significant differences were existed among meal price, the investment cost for facilities, the number on the register, the number participating in the foodservice, and the participating foodservice rate. The investment cost for facilities had increased according to the number participating in the foodservice and the participating foodservice rate. And the large enterprises showed higher participating foodservice rate than the small and medium enterprises.