• Journal of the Korean Society of Food Culture
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• v.10 no.4
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• pp.327-337
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• 1995

The purposes of this study were to: (a) identify college students' patronage behaviors, (b) develop an instrument measuring the attitudes of University Students towards university foodservices management practices, (c) determine university students' attitude towards the four types of university foodservices, and (d) provide recommendations on marketing strategies for university foodservice. Questionnaires were hand delivered to 600 Yonsei University students by designated coordinators. A total of 549 questionnaires were usable; resulting in an 93.3% response rate. The survey was conducted between November 28 to December 4, 1995. Statistical data analysis was completed using the SAS Programs for descriptive analysis, T-test, ${\chi}^2$ test, ANOVA, Factor Analysis and Stepwise Multiple Regression. Most (88.3%) of students were patronizing university foodservices for lunch. Underground student foodservice (40.1%) and Restaurants outside the campus (33.7%) were primarily used for lunch and dinner respectively. Eighty six percent of university students had 1 to 2 meals per day at university foodservices. The reasons given by students for patronizing university foodservices were as follows: location, time, price, menu, taste. Most of the respondents were least satisfied with hygiene, taste, menu and atmosphere. Data indicated strong support for eight priori dimensions in terms of food, menu, atmosphere, hygiene, employee attitude, facilities and convenience. After the factor analysis, price, fast service and foodservice location attributes were rearranged, combined and created a new dimension called as 'access'. Three dimensions in terms of menu, hygiene, convenience were important to students although performance was perceived as poor through importance-performance analysis. Most of students were not satisfied with all four types of university foodservices. In terms of food quality and price which university foodservices offer, most of respondents were moderately satisfied. According to multiple regression analysis, 93.31% of the variance respondents' satisfaction score could be explained by food, menu, price, atmosphere, hygiene, employee attitude, facilities, and convenience dimensions.

• Korean Journal of Community Nutrition
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• v.13 no.1
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• pp.69-79
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• 2008

This study was designed to develop the strategy plans for the customer satisfaction on foodservice in the senior care facilities. For this, we examined the level of the customer satisfaction and foodservice quality. Additionally, the association between service quality, customer satisfaction, and social, psychological, physical factors of the aged were tested. Data from convenience samples from 3 senior care facilities were collected by using a questionnaire. Exploratory factor analyses were completed on 20 attributes for the food and service quality and 7 items for the social and psychological states of the aged, respectively. Cronbach's a was estimated for reliability, and Pearson correlation and multiple regression analysis were used for statistical analyses. The level of the satisfaction on foodservice was 4.01 of 5.0. The satisfaction on foodservice did not show the significant differences by gender, education level, BMI, and socio-psychological satisfaction. But the foodservice quality and the satisfaction showed significant difference by income and physical problem, and the goal of life of the eldely, respectively. Multiple regression analyses revealed that the determinants of the customer satisfaction on foodservice were the core quality of product, confidence, professionalism of employees and secondary quality of products. Especially, the kindness of employee is the most important attribute of the foodservice. Based on these results, we can set the strategy plans as follow: (1) the introduction of the foodservice evaluation system (2) the deployment of the event activities for offering fun to the customer (3) the continuous training of employees for ensuring the professional and kind service system, and (4) the introduction of selective menu system and take-out service of menu.

• Nutrition Research and Practice
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• v.4 no.2
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• pp.163-172
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• 2010

The purposes of this study were to assess hospital foodservice quality and to identify causes of quality problems and improvement strategies. Based on the review of literature, hospital foodservice quality was defined and the Hospital Foodservice Quality model was presented. The study was conducted in two steps. In Step 1, nutritional standards specified on diet manuals and nutrients of planned menus, served meals, and consumed meals for regular, diabetic, and low-sodium diets were assessed in three general hospitals. Quality problems were found in all three hospitals since patients consumed less than their nutritional requirements. Considering the effects of four gaps in the Hospital Foodservice Quality model, Gaps 3 and 4 were selected as critical control points (CCPs) for hospital foodservice quality management. In Step 2, the causes of the gaps and improvement strategies at CCPs were labeled as "quality hazards" and "corrective actions", respectively and were identified using a case study. At Gap 3, inaccurate forecasting and a lack of control during production were identified as quality hazards and corrective actions proposed were establishing an accurate forecasting system, improving standardized recipes, emphasizing the use of standardized recipes, and conducting employee training. At Gap 4, quality hazards were menus of low preferences, inconsistency of menu quality, a lack of menu variety, improper food temperatures, and patients' lack of understanding of their nutritional requirements. To reduce Gap 4, the dietary departments should conduct patient surveys on menu preferences on a regular basis, develop new menus, especially for therapeutic diets, maintain food temperatures during distribution, provide more choices, conduct meal rounds, and provide nutrition education and counseling. The Hospital Foodservice Quality Model was a useful tool for identifying causes of the foodservice quality problems and improvement strategies from a holistic point of view.

• Korean Journal of Community Nutrition
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• v.20 no.1
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• pp.53-60
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• 2015

Objectives: The purpose of this study is to provide the basic data for efficient operation and management of the military foodservice by analyzing the satisfaction of the quality of the foodservice and the perception of the military foodservice which are provided according to the ranks of the soldiers. Methods: A total of 252 military personnel (48 Private, 87 Private first class, 74 Corporal and 43 Sergeant) participated in Gyeonggi area from November 1 to 30, 2013, and data were analyzed by the SPSS Win (ver 18.0). Results: The perception with foodservice, variety of menu (p < 0.001), importance (p < 0.01), problem (p < 0.05) and leftover reason (p < 0.05) significantly differed by the rank of the soldiers. With regard to the satisfaction with food, there were significant difference by rank for all items (p < 0.01). Satisfaction with facilities did not indicate significant differences by rank. Satisfaction with sanitation indicated significant difference by rank in the categories of table ware (p < 0.05), process of distribution (p < 0.05), employee's uniform (p < 0.001) and drinking water (p < 0.05). Satisfaction with service indicated significant difference by rank with regard to kindness of employees (p < 0.01), providing information on foodservice (p < 0.05) and fast distribution (p < 0.01). Conclusions: In order to improve the satisfaction of all ranks, there is a need to offer a variety of nutritionally balanced menu and a proper amount of food provided through the voluntary food distribution services. The results also suggested the need to find a sustainable foodservice management plan to carry out satisfaction surveys regularly in the military foodservice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1482-1491
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• 2013

The purpose of this study was to investigate the safety accidents and physical fatigues of school foodservice employees. Out of 300 questionnaires distributed from December 1~20, 2011, 276 responded. After excluding 54 incomplete questionnaires, 222 (usage rate: 74%) were examined in the final analysis. First, our results showed that in terms of safety accidents, most received bruises (92.8%), followed by burns (73.0%), cuts and lacerated wounds (69.4%), sprains (47.7%), falls (42.8%), fractures/dislocations (31.5%) and electric shock (2.7%). Second, we found that the average degree of physical fatigue of school foodservice employees was 3.65 based on the 5-point Likert scale. Specifically, pain in the arms and wrist was rated the highest, at 4.18. Third, results showed that the factors affecting physical fatigue were 'class of school' (P<0.05), 'frequency of meal serving per day' (P<0.05), 'no. of meals served per day' (P<0.001), 'no. of meals per employee' (P<0.05) and 'warm-up exercise before starting work' (P<0.05). This means that foodservice employees serving middle schools, serving meals three times per day, serving more than 1,000 meals per day, and serving more than 111 meals per employee perceive higher levels of physical fatigue. In addition, the physical fatigue of those who perform warm-up exercises before starting work was significantly lower than those who do not perform warm-up exercises before work (P<0.05). In conclusion, the frequently occurring major safety accidents of school foodservice employees were bruises and burns. An increase in workload also leads to the increasing physical fatigue of school foodservice employees. Thus, to lower the physical fatigue of school foodservice employees, school foodservice employees should be encouraged to perform warm-up exercises before staring work and new staffing guidelines for school foodservice employees should be developed.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.294-301
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• 2004

This study was conducted to investigate the quality assessment of performance of the university foodservice. Self administered questionnaires were collected from 305 students living in Incheon. Statistical data analysis was completed using a SPSS v. 10.0 program. The results were summarized as follows: 61.4% of male students and 48.1% of female students responded to have lunch regularly. Only 23.4% of male students and 14.1% of female students used the university foodservice daily. Reasons for the irregularity of lunch were responded as “lecture”, “eating when I want” and “appointment with friends”, etc. The quantity, temperature, nutritional value, appearance, hygiene, taste and freshness of foods and price of menus were evaluated as appropriate but using seasonal foods, number of side-dishes, etc. as unsatisfactory. Service speed, cloth hygiene, neatness and kindness of employee were evaluated as appropriate. For the facilities of foodservice, counter location, menu board and lighting facilities were evaluated as appropriate but heating facilities, disposition of tables and chairs of dining hall were as unsatisfactory. Sanitation of floors and walls of dining hall, restroom and utensils, etc. was evaluated as low.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.738-745
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• 2007

The purpose of this study was to investigate the effects of sanitary education on the sanitary knowledge and performance levels of school foodservice employees in Gyeonggi-do, particularly in Siheung, Ansan, Gunpo and Anyang City. Four times we provided questionnaires consisting of the same content to each individual. The first and second questionnaires were answered before and after the first sanitary education, respectively, and the third and forth questionnaires were answered before and after the second sanitary education, respectively. The changes in sanitary knowledge and performance level before and after education were statistically significantly different(p<0.01). Most of the school foodservice operations performed sanitary education once a month, and recognized the need for sanitary education as well as experienced improvements through sanitary education. Moreover, the fact that sanitary knowledge following the second education was higher than after the first education suggests the possibility of improving sanitary practices of foodservice employees through continual education.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.31-56
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• 1999

Culinary department of college may gradually becoming up to the center of food science with the growing of the foodservice industry in the Korea. Espcailly, culinary department of hotel is expected to be the popular job by opening Cook Law. According to the change of perception on the culinary job, culinary department of college has to change from nonpopular department to popular department. From the view of these changes, this study analyzes the curriculum in culinary department of college which hotel and foodservice industry desire. curriculum in culinary department of college can be consist of various teaching objectives, teaching contents, and teaching styles. But curriculum must be consist of teaching objective, teaching content, and teaching style which hotel and foodservice industry desire. This study measured on the response of the hotel and foodservice industry on the curriculum in culinary department of A college. Based on the measuring, this study presented the suggestions on the curriculum as follows. First, to provide the information on the selection of new employee in the hotel and foodservice industry. Second, maintenance and inprovement of teaching objective, teaching content, and teaching style. Finally, on the basis of this study, the careful studies on the curriculum development in culinary department of college have to be followed in the future.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.58-69
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• 2007

The objective of this study was to analyze the actual situation of ethics management in foodservice industry and its employees’ recognition on corporate ethics management. Self-administrated questionnaires were completed by 342 employees, and the data were analyzed by frequency, chi-square, t-test, and one-way ANOVA. The results showed that the employees consider the corporate ethics management to be very important and it has been much more improved in foodservice industry. However, they are still skeptical about the continuous and consistent practice of ethics management. In addition, the survey revealed that the ethics management was regarded to be critically important to improve the value and the culture of the corporation. It also showed that the recognition of the improvement of ethics management in foodservice industry has been affected by the work environment of the whole society too. The result concluded that the taking the initiative by CEO is the most important factor for introducing the ethics management, while the propagation of ethics management requires the volition of the employees inside the corporation.

• Korean Journal of Community Nutrition
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• v.8 no.1
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• pp.71-82
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• 2003

In this study, hygiene knowledge and recognition on job performance levels of foodservice employees at different degrees of HACCP application had been compared. As for the comparison of hygiene knowledge for HACCP application, foodservice employees at "Appointed" showed significantly higher HACCP knowledge (p < 0.01) . As for recognition on job performance levels, this status also assured the significant difference between the comparison groups (p < 0.01) : "Appointed" showed the highest point of 4.24 while "Voluntary applying" and "Non-applying" showed 3.39 and 2.53 respectively. The "Appointed" group showed the well performance of most of the surveyed items. "Voluntary applying" group showed unsatisfactory performance in various log recordings and some part of surveyed items. As for "Non-applying", many items were performed under the average score as they do not apply HACCP.ems were performed under the average score as they do not apply HACCP.