• 한국식생활문화학회지
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• 제11권1호
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• pp.7-12
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• 1996

The 18th Winter Universiade will be held in Muju in 1997. It is a good opportunity to inform the local foods of Muju to the inside and outside of Korea. First of all, we carefully investigated the quantity of all kinds of food material, their circulation ability, and cookery per year in Muju. We found about sixty kinds of food as many as restaurant. We presented how to improve such kinds of food as O-Chunk (fish porridge), Minmulmaeuntang, Kochunaengi chungsik, etc. and how to use the special products of Muju such as yam, kochunaengi, wasabi and wild herb. The many kinds of cookery were specialized to cooks through manual and actual skills. And then we held a food contest that twenty-two cooks took part in the contest and there were exhibitted forty-two kinds of foods. Finally, through discussion and food contest, Muju Sanchae Bibimbap (meal which mixed rice with wild plants), Muju Sanchae chungsik (meal which has various wild plants with rice), Muju Kochunaengi Chungsik (meal which has various wild plants and wasabi with rice), Ma Naengmyun (cold yam noodle) and Muju Minmulmaeuntang (hot fish porridge) were recommended.

• 한국식품영양학회지
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• 제32권3호
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• pp.236-245
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• 2019

The objective of this study was to investigate job understanding, performance, and job satisfaction of 150 school foodservice employees in Chungnam area from April 23, 2018 to May 18, 2018. The score of the relationship with colleagues was in the order of elementary school, middle school, and high school (p<0.05). Job understanding was ranked as follows: middle school, elementary school, and high school (p<0.05). Questionnaires on performance of food ingredients and working process management had 4.8 points for the cook and 4.6 points for the cooking staff (p<0.05). Based on the subjects' position, the hygienic safety management performance was higher in cooks than in cooking staff (p<0.05). Job satisfaction showed higher points in elementary school and middle school subjects in all items as compared to subjects of high school (p<0.05). Cooks showed more job satisfaction compared to cooking staff (p<0.05). There was a significant positive correlation (r=.253, p<0.01) between job satisfaction and job performance. Job understanding showed a significant positive correlation with job performance. Job satisfaction had a positive correlation with performance for hygienic safety management (r=.275, p<0.01).

• 한국조리학회지
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• 제18권2호
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• pp.1-18
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• 2012

특급호텔에 종사하는 조리사들을 대상으로 멘토역할이 직무성과와 직무만족에 미치는 영향을 알아보기 위해서 부산 및 울산 지역의 특급 호텔 조리사를 대상으로 조사하였다. 192부의 유효 표본을 얻었다. 수집한 자료의 통계처리 및 분석방법은 사회과학 통계프로그램인 SPSS/PC+ for Window 12.0을 이용하여 빈도분석, 요인분석 및 신뢰성 분석, 회귀분석을 실시한 결과첫째, 경력 기능 요인이 멘토와 멘티간의 긴밀한 공감대와 협조관계가 형성되어 조직의 목표를 달성하고 높은 수준의 서비스를 제공할 수 있는 것으로 나타났다. 둘째, 멘토역할의 업무수행 및 보호기능은 멘토의 역할로 인하여 개인의 미래발전에 도움을 주고 전문적인 업무의 기회를 부여함으로써 직무성과의 적극적인 계획과 실행을 실천할 수 있다고 나타났다. 셋째, 멘토역할의 사회적 기능 요인은 개인적인 접촉으로 공감대를 형성하여 원만한 조직 관계를 유지하고, 근무 환경만족 요인에 영향을 미치는 것으로 나타났다. 이상의 결과와 같이 멘토역할은 조리사들에게 직무에 대한 성과와 만족에 긍정적인 정(+)의 영향을 미치며 직무에 대한 성과와 만족도를 향상시켜주는 것으로 나타났다. 따라서 아직 호텔 주방에서는 일부 업체에서 실시하거나 아직 활성화 단계는 아니다. 앞으로 공식적인 호텔 주방에도 기술과 노하우를 곳에는 멘토링 제도를 활성화 시키 다양한 노력을 통해 조직의 직무성과와 직무만족을 통해 호텔 기업의 경영성과와 경쟁력을 높이는 방안으로 활용해야 할 것이다.

• 한국조리학회지
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• 제17권3호
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• pp.117-131
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• 2011

본 연구는 특급호텔의 정규직 조리사 집단의 고용불안정이 직무불안정성 및 경력몰입에 미치는 영향을 고찰하고자 하였다. 총 389명의 특급호텔 정규직 조리사들을 대상으로 설문조사를 실시하였고 구조 방정식 모형을 통해 2개의 가설을 검증하였다. 가설의 검증을 위해 구조방정식 모형을 사용하였고 분석결과, 고용환경 변화요인 중 정리해고 증가인식(${\beta}$=0.326), 조직구조 변화인식(${\beta}$=0.237), 비정규직 증가인식(${\beta}$=0.200) 순으로 직무 불안정성에 정(+)의 영향을 주었으며 직무 불안정성(${\beta}$=0.340)은 경력몰입에 유의한 정(+)의 영향을 주는 것으로 나타났다. 이를 통해 특급호텔의 고용환경 변화가 종사원에게 직무 불안정성을 느껴 결론적으로는 경력을 쌓으면서 조직에 머물기 위해 더욱 노력하는 것을 확인할 수 있었다. 그러므로 직무 불안정을 잘 관리할수록 종사원의 경력몰입을 늘릴 수 있기 때문에 기업에서는 종사원의 경력몰입을 위해 동기부여를 해야 한다.

• 한국콘텐츠학회논문지
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• 제22권4호
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• pp.246-260
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• 2022

본 연구는 호텔 조리부서에서 조리사가 인식하는 조리장의 공유 리더십이 자기효능감, 집단효능감 그리고 직무성과에 영향이 있을 것을 가정하였다. 이를 토대로 공유 리더십에 의한 각 변수 간의 인과관계를 분석하고 결과를 바탕으로 호텔조리사 조직에 맞는 인력관리 방안을 제시하고 기초자료 제공을 목표로 하고자 하였다. 연구의 대상은 서울과 부산의 특급호텔 8곳에 근무하는 조리사를 대상으로 진행하였으며, 총 302부 설문지에 대하여 SPSS 23.0과 AMOS 23.0 통계 패키지를 이용하여 분석하였다. 실증분석 결과 호텔조리사들에게 조리장의 공유 리더십은 자기효능감과 직무성과를 높이는 부분에서는 긍정적인 영향을 준다는 것을 시사하였다. 반면, 조리장의 공유 리더십은 집단효능감과 집단효능감을 통한 직무성과에는 영향을 주지 않은 것으로 나타났다. 결론적으로 협업과 분업이 중요한 조직이며 업무의 특성상 개인의 능력이 중요한 조리사에게는 공유 리더십과 자기효능감을 높임으로 직무성과를 높일 수 있으며 차별적이고 효율적인 인력관리 방안이 필요하다는 것을 시사하였다.

• 한국조리학회지
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• 제5권1호
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• pp.51-62
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• 1999

People who cook often say "cooking is art" or "cooks are the same as doctors". But matter how hard they way repeat these speaking, if they are not permitted socially, that becomes a useless thing. To sublime cooking into the art and cook like doctor′s prescription, culinary duty must be peformed by craftsman spirit and soul to endow artistic value. And culinary course is carried out by virture of scientic basis like doctor′s prescription.

• 대한영양사협회학술지
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• 제21권3호
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• pp.227-240
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• 2015

The purpose of this study was to assess the hygiene status of 145 child-care foodservices, which were newly registered in the Center for the Children's Foodservice Management (CCFSM) in Changwon, Gyeongnam. Sanitary inspection checklist (40 food safety items) of Korea Food and Drug Administration (KFDA) was used by the CCFSM in Changwon, Gyeongnam. Average score from the total safety items in 145 child-care foodservices was 21.41 points out of 40 points. Score gaps between the lower group (71 foodservices, 13.92 points) and higher group (74 foodservices, 28.61 points) showed a significant difference (P<0.001). The top five priorities of sanitary measures needing corrective actions for child-care foodservices were as follows: 'provide hand washing and sanitizing tools, and supply manuals on how to wash hands properly', 'supply record form for access/inspection', 'conduct education for cooks on standards in the selection of sanitizer for raw vegetables and proper methods to wash and sanitize raw vegetables', 'provide a refrigerator and a freezer with installed thermometers and temperature record monitoring logs', 'encourage separation of contamination operating zone and clean zone or conduct training for cooks on ways to prevent cross-contamination by performing work separately by the hour'. For the higher group, most were national/public facilities (83.3%), whereas in the lower group, private facilities (62.1%) were more common than national/public ones (37.9%). Therefore, a significant difference (P<0.001) was detected in the two groups. These private facilities should be supported.

• 한국관광식음료학회지:관광식음료경영연구
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• 제13권1호
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• pp.29-41
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• 2002

Controlling food materials, is getting more significant in hotel management nowadays as the selling of food beverage continue to rise. F&B managers have been required to have new management of the food materials by a fierce competition, an increase in cost, the shortened span of product life and customer's demand that is becoming more various and sophisticated since Korea was placed under the influence of IMF. I'm going to analyze the factors that cause waste and loss through a series of the process to purchase inspect, store food materials, make a product with that materials and sell the product in order to make more profits by making the circulation of the food materials easier and more efficiently. I studied how 3 chain hotels of A group purchase, store the food materials and control stock. I made up questionnaires about the circulation and control of food materials to 107 cooks in order to know what the cooks who are working at the hotel regard as a real problem and a practical solution. This research indicates that purchasing, producing and selling departments don't establish the mutual connection, a professional purchasing manager is strongly needed and there is difficulty in predicting the proper timing to supply. Also the research shows that A hotel group controls the food materials by analyzing the amount of consumption, stock, setting up the period of validity and uses slowly moving food materials in stock mainly by introducing the menu that aims at four seasons. As a result, the research suggests that we should introduce the concept of food producing factory, as it were, Central Kitchen that is based on the network among various kitchens to improve the flow of the food materials.

• 한국식생활문화학회지
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• 제6권4호
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• pp.381-391
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• 1991

The following study was done to investigate foodservice management practice. Total subjects were 18 foodservices in social welfare facilities in Seoul. Among studied facilities, nine were the welfare facilities for children, five were the welfare facilities for elderly, two were the welfare facilities for a mentally and physically disabled person and the remaining two were vagabond care facilities. Methods used were mainly questionaires. These questionaires were answered by manager and interviews were also done for a same person. Equipments were evaluated by investigators using the evaluation form. The results of the study were summarized as follows. Number of cooks and assistant cooks among employee in foodservice establishment were about 2-6 persons. One dietitian is stationed in 2 places among 18 places. Food purchasing and menu plannings were mainly practiced by manager, secretary and other personnels, in more than 50% of social welfare facilities. The type of the menu in most facilities was the set menu. The period of turn over for cycle menu was a week in 50% of facilities. Seventy seven point eight percentage of the welfare facilities were used the weekly or monthly cycle. For the food preparation, there was almost no place using standard recipes. Foodstuffs were purchased in local market. Moreover, the preference test of served foods were done for residence of each facilities. But it was not applicated effectively. Conditions of most equipments in the kitchen were defective specially in dishwashing and sterilization step.

• Journal of Preventive Medicine and Public Health
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• 제38권2호
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• pp.189-196
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• 2005

Objectives: An outbreak of shigellosis occurred among students and staff of S primary and middle school, Seongju-gun, in 2003. This investigation was carried out to institute an effective counterplan, and study the infection source and transmission of the shigellosis. Methods: The authors conducted a questionnaire survey among 235 students and staff from S preschool, primary and middle school relating to the ingestion of school lunch and the manifestation of symptoms. Also, the author investigated the drinking water, feeding facility and reconstructed cooking process of the food presumed to be the cause of the shigellosis. The diarrhea cases were defined as confirmed cases and those cases who had had diarrhea more than one time, accompanied with symptoms such as fever, vomiting and tenesmus. Results: From rectal swabs 20 people, between June 28 and July 4, 2003, were confirmed with shigellosis. The diarrhea attack rate was 40.0%. Those who had ingested tomatoes and cubed radish kimchi had significantly higher diarrhea attack rates (p<0.05), with the relative risk of tomatoes being 2.69 (95% CI: 0.98-7.42). The major cause of shigellosis was presumed to be from contaminated tomatoes due to cooking with rubber gloves containing holes. Conclusion: The cooks in charge of school lunches must make doubly sure to not only attend to their sanitation, but also to manage the table wear and items used in providing school lunches. The health care authority should introduce higher-leveled criteria for health care among cooks, so that they cannot cook when the have a case of any infectious disease.