• 한국조리학회지
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• 제6권2호
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• pp.271-290
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• 2000

The objectives of this study were to develop program in education & training of dietitians and cooks in contracted foodservice management company, The instruments were developed by reviewing extensive literatures on education programs and by interviewing with dietitians and cooks who were working in contracted foodservice management company. A total of 400 questionnaires was hand delivered at 14 contracted foodservice management companies by designated coordinators. A total of 286 questionnaires was usable; resulting in a 70.0%, response rate. Statistics data analysis was completed using the SPSS program for frequency analysis, reliability, mean value, t-test, ANOVA and Crohnbach's alpha coefficient. Crohnbach's alpha coefficients for dietitian's scale and cook's scale were 0.9548 and 0.9513. A few things were suggested according to the results of the survey: 1. The dietitians and the cooks wanted to take a continuing education to improve their job. Therefore the contracted foodservice management company should provide them with the systematic education according to their job experience. 2, As the continuing education for dietitians and the continuing education for cooks were disappeared, Korean Dietitian Association and Korean Culinary Association should make a certified continuing education program and give them a new knowledge and a changeable food culture.

• 한국식생활문화학회지
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• 제15권4호
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• pp.241-251
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• 2000

This study was designed to develop the education and training program of dietitians and cooks in contracted foodservice management company. The instruments were developed by reviewing extensive literatures on education programs and by interviewing with dietitians and cooks who were working in contracted foodservice management company. A total of 400 questionnaires were hand delivered at the fourteen contracted foodservice management companies by designated coordinators. A total of 286 questionnaires were usable; resulting in a 70.0% response rate. Statistics data analysis was completed using the SPSS for frequency analysis, reliability, mean value, t-test and ANOVA. The results of this study were summarized as follows: 1. The dietitians wanted to take a management course. The cooks wanted to take a culinary education. The dietitians and cooks took an emphasis on service education, foodborne illness & HACCP and sanitation & safety. Service as well as the taste of food and sanitation was emphasized according to the flow of customer satisfaction. 2. Contracted foodservice management company should provide dietitians and cooks with an education for the job to accomplish customer satisfactions.

• Journal of Nutrition and Health
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• 제31권2호
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• pp.179-191
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• 1998

The satisfaction of elementary school children and their parents with the school lunch program by foodservice system was assessed by questionnaire. 787 (347 male, 417 female) 5th grade elementary school children and 761 parents participated. Foodservice systems of the schools were of 4 types : central/commissary ; satellite /commissary ; conventional/contracted ; and delivery/contracted. The most joyful mealtime for children was identified as lunch because of eating with friends. Satiety and leftovers after lunch varied according to the foodservice system. For example , there was less satiety in the contracted system and more leftovers in the delivery system than in the others, Foods tasted better in the commissary system than in the contracted one. The contacted system , especially the delivery/contracted system, was poor for keeping rice and soup hot. The children's food habits such as eating a greater variety of foods and good table manner were improved through the school munch program. Most parents well understood the main purpose of the school lunch program to be a source of education on nutrition and table manner, as well as a way in which to provide the same meals to all students and save the time & work needed to prepare home lunches. Parents claimed that hygiene, taste, good nutrition and food amount should be improved. This was especially true for hygiene in the commissary system and taste in the contracted system. Furthermore, they stressed that better taste and hygiene are the most important criteria for good school foodservice systems. In conclusion, parents wanted the school lunch program should be selected with consideration of children's preference such as by periodical food preference tests. A nutrition education program should also be provided to correct bad food habits of childrens.

• 실천공학교육논문지
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• 제8권1호
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• pp.63-68
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• 2016

본 연구에서는 일 학습병행제도의 연착륙과 성공적인 확산기반의 마련을 위해 효과적인 계약학과 운영모델을 제안하고자한다. 계약학과 운영과 관련한 당면과제 측면에서 보면 계약학과 입학생들은 특성화고나 마이스터고 출신들이고 성인이며 재직자이기 때문에 학업에 불리한 조건을 많이 가지고 있다. 따라서 학업부담을 완화시켜 주어야 하고, 탄력적인 학사운영이 필요하며, 낮은 학업능력 및 의욕을 보완해주어야 한다. 한편 직원들을 계약학과에 보내는 기업 입장에서는 현장 맞춤형 교육이 절실하게 요구된다. 이러한 당면과제들을 효과적으로 해소하기 위해 한기대는 S-OJT 교과목 도입, NCS 기반의 표준이수체계구축, 선행학습인정제도 활용, 역진행 학습(Flipped Classroom)의 도입, Tutor제 도입, 기초학습능력 지원을 위한 신규 교과목 개발 등 도전적인 방안들을 마련하였다. 이러한 시도가 성공적으로 정착된다면 우리나라 계약학과 제도를 한 단계 업그레이드 시키고 평생직업능력개발을 선도할 것으로 기대된다.

• 한국식생활문화학회지
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• 제19권6호
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• pp.652-666
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• 2004

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.

• 대한지역사회영양학회지
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• 제2권3호
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• pp.406-416
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• 1997

Teacher's satisfaction with school lunch programs run by foodservice(FS) management types were surveyed with questionnaire at 5 middle and 4 elementary schools. The 88 middle and 104 elementary school teachers who participated and schools' FS management were of 5 types : self/conventional, contracted/conventional, contracted/commissary and contracted/dosirak delivery. Most teachers knew correctly their schools' present FS management types and thoroughly understood the main reasons for needing school lunch program with proper nutrition, better taste and balanced diets in addition to the first reason its less work than preparing homelunches. Teacher's satisfactions with their present school FS were high in self/conventional and contracted/conventional and was very low in contracted/commissary and contracted/ dosirak Taste, hygiene, nutrition and dining facilities in turn were pointed out to be improved : firstly hygiene in the self and firstly taste in the contracted. Particularly dining-rooms were found to have narrow space, uncomfortable chairs and tables, unclean, and having unpleasant smells. Teachers observed that the overall students' food habits such as eating more various foods and better table manners through that school lunch programs, particularly the self-managed types were improved. Conclusively most teachers emphasized school lunch programs to be continued and preferred self-managed types and contracted/conventional types as the second best in having less work to manage, better, taste, nutrition and hygiene, less cost and better nutrition education in turn. And they thought school founders should handle the finances needed to newly establish or repair the school FD facilities, otherwise provided with the partial aid of student's parents.

• 한국산업보건학회지
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• 제21권2호
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• pp.103-109
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• 2011

Object: we investigated some factors which can affect workers' comprehension of chemical hazard information and their actions to protect themselves from the hazard. Method: Comprehension score of chemical hazard information and the rate of wearing personal protective equipment (PPE) was surveyed for the 109 workers from 15 factories who were exposed to N, N-dimethylformamide. Difference of the worker's comprehension score of hazard information was analyzed by education interval, work duration and the way of occupational safety and health management between self-managed or sub-contracted. Result: Mean comprehension score of N, N-dimethylformamide hazard, which was given as a short quiz composed of 10 "true" or "false" problems, was 65%. Mean percentage of wearing PPE was improved as the education program was done within a month but decreased after 6 months. Eighty seven % of workers got the chemical hazard information from the material safety data sheet placed at workplace. Conclusion: Education interval and comprehension score affected the rate of wearing PPE. The way of occupational safety and health management self-managed or sub-contracted did not affect the workers' comprehension score on hazard information nor the rate of wearing PPE.

• Nutritional Sciences
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• 제9권2호
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• pp.131-138
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• 2006

The primary purpose of this study was to investigate the job characteristics and competencies of a head-cook in contracted foodservice management company, identify the knowledge, abilities, skills and other characteristics (KASO) required to perform the duties of a head-cook, and provide training content and develop training program for job of head-cook in contract foodservice management company (CFMC). A survey instrument including identified KASO was used in the study. The questionnaire was delivered by using e-mail to 165 head-cooks employed by CFMC. The factor analysis resulted in a three-factor structure of the instrument such as 'basic foodservice operation duties' 'personal characteristics' 'managing of expanded duties-menu, customer and business'. This result suggested the education and training program for head-cook in CFMC should be composed of 'basic foodservice operation duties' on 'bulk preparation', 'procurement, inventory management', 'facility and equipment management', and 'sanitation and safety management', 'personal characteristics' on 'personality management' and 'moral duties', and 'managing of expanded duties-menu, customer and business' on 'menu management', 'customer service management', 'cost management', and 'administrative ability'. Therefore, it will be expected that the management of human resources in the contract foodservice industry would be developed by the application of recommended education and training program.

• 수산해양교육연구
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• 제24권6호
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• pp.806-819
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• 2012

The objective of this study is to assess the effect of art activities of young children by utilizing the art therapy techniques on the daily stress and social competence of the young children. Out of children at the age of 5 in two classes of H kindergarten in P city, the study of 25 and controlling group of 25 are allocated to make a total number of 50 study objects. After pretests on the surveyed and controlling groups, 2-3times a week, totaling 12times of experimental treatments are made by selecting the art works of easy application on the education fields for the young children. The outcome of this study is as follow. First, the surveyed group participating in the art activities based on art therapy techniques gets lower points than the controlling group in criticism-attacking circumstance, anxious-frustrated circumstance, pride-deteriorated situation and the general daily stress. Second, the surveyed group participating in the art activities based on art therapy techniques gets higher points than the controlling group in positive-social activities, anxious-contracted activities, angry-aggressive activities and the general social competency.

• 실천공학교육논문지
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• 제11권1호
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• pp.51-59
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• 2019

대학연계형 일학습병행제를 운영하는 계약학과 입장에서 NCS기반자격과 과정평가형 자격 모두를 수용할 수 있는 교과 편성이 가능한가에 대한 연구로 두 자격 간 주요내용과 차이점을 비교 분석한다. 기계설계 직무중에서 과정평가형 자격으로 공고된 기계설계기사 사례 분석을 통하여 양측 자격의 편성 기준에 부합하는 교과과정을 개발하였고 향후 운영상의 문제점을 예측하고 극복방안을 제시한다. 또한 일학습병행제와 과정평가형을 연계하여 운영하는 전문 교육기관으로 공급자 중심의 교육훈련과 수요자 중심 기술 자격의 격차를 최소화하고 학습근로자의 학업 성과를 극대화 하기 위한 현장주도 교육과정 편성이 용이하도록 몇가지 방안을 제안한다.