• 대한영양사협회학술지
• /
• 제12권1호
• /
• pp.68-81
• /
• 2006

The purposes of this study were to investigate the perception level about food safety of school foodservice dietitians and employees and to assess their food hygiene practice level in school foodservice operation in Chungbuk Province. A questionnaire survey of 250 dietitians and 744 employees at school food service operations was conducted and 143 and 421 respective responses were available for this study. The collected data were analyzed using SAS V8.2 for windows. The main results of this study can be summarized as follows: 98.60% of respondent school foodservice dietitians operated sanitation training programs one time or more per month. As for the reason why the program was not performed at frequent intervals, the majority of the dietitians and employees attributed it to the conventional practices. The employees' perception level of importance about sanitary training program was marked at 4.31(out of 5 scale). The employees' performance level of sanitary training program was ranked above 4.0 point(out of 5 scale) in the 26 items out of the total of 29 items. The results indicated that there was positive correlation between perception level and performance level of sanitation training program. The findings suggest that continuing sanitary education is important to ensuring food safety at school foodservice operations.

• 대한영양사협회학술지
• /
• 제8권3호
• /
• pp.318-327
• /
• 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.

• 한국식품조리과학회지
• /
• 제19권4호
• /
• pp.403-412
• /
• 2003

The purpose of this study was to develop methods for foodservice employees to perform by measuring their levels of sanitation and hygiene practices. The employees' sanitation and hygiene competency list for school foodservice was developed on the basis of the job standardization. The competency list was divided into three parts; (1) before starting the work, (2) during the work and (3) after the work. The levels of the employees' sanitation and hygiene practices were evaluated by dietitians and by the employees themselves. Most schools had conventional foodservice systems (83.4%), which were operated by contract management (94.8%). It was found that the highest practice level related to sanitation and hygiene before starting work, with the lowest levels observed after work. The item related to the cleaning and sanitizing of dishes had the lowest practice level score. Employees perceived their sanitation and hygiene practice after work to be worse than before starting and during work. The items of ″Clean and sanitize all large stationary equipment after every use, and record equipment monitoring chart″ and ″Do not clean dishes and utensils in production area″ had the lowest scores by employees. The scores of the employees were similar to the perception of the dietitians.

• 한국조리학회지
• /
• 제13권1호
• /
• pp.166-178
• /
• 2007

A review of literature relating to the research topic and a survey method have been implemented in order to analyze effects of service orientation. For data analysis, a reliability analysis was performed to test the reliability of the construct and a series of an exploratory factor analysis was used for the validity test. The findings of the study were as follows: Classified into sex, service leadership factor and service skill factor showed meaningful difference between groups. Classified with age, service training factor, service leadership factor, service standardization factor, service technology factor, and service compensation factor showed meaningful difference between groups. Classified with scholarship, service compensation factor showed meaningful difference. Classified into working year, employees' discretion factor showed meaningful difference. Classified into work department, service training factor and employees' right factor showed meaningful difference. In addition, classified into monthly average incomes, employees' discretion factor showed meaningful difference.

• 한국식생활문화학회지
• /
• 제11권5호
• /
• pp.673-681
• /
• 1996

The purposes of this study were to: a) investigate the percentage distribution and the time spent of dietetic activities and b) estimate dietitian's staffing needs in employee foodservices. In 6 employee foodservices, the dietetic activities were analyzed by work sampling methodology. The results of this study were as follows: 1. The percentage distributions of dietetic activities, delay and non-dietetic activities were 79.06, 20.39, and 1.55%, respectively; 2. The major activities of dietitians in employee foodservice were production management 21.00%, purchasing management 16.73%, record keepig 14.40%, and menu management 6.30%, 3. The total labor time per week was 3,310 min (55.16 hr) and specially the time spent on 13 dietetic activities was 2,626 min (43.77 hr). 4. The time spent per week on major activities of dietitians such as production management, purchasing management record keeping, and menu management were 693.93, 554.83, 483.99, and 205.22 min, respectively.

• 한국식품영양학회지
• /
• 제19권4호
• /
• pp.366-373
• /
• 2006

Employee turnover and job satisfaction are the main concerns of Foodservice indusryy because of a high dependence on human resources. This study was carried out to find out the differences of job satisfaction of employees in Foodservice industry and identify the effects of job satisfaction on turnover intention by major at the college or university. In comparison of job satisfaction of employees by 3 groups of food-related majored, tourism-business majored, and other majored, there were no significant differences among groups. But in the correlation between overall and 6 factors of job satisfaction, there were all significant correlations in food-related majored and tourism-business majored employees. Employees in Foodservice industry were satisfied by different demographic characteristics according to what they majored at college. Statistically significant variables that affect to the job satisfaction were gender, employment status, length of employment, monthly income, working hour per week in the food-related majored employees and employment status in the tourism-business majored employees. Finally, among job satisfaction factors, intention to quit was negatively affected by supervision in food-related majored and tourism-business majored employees, but positively affected by job environment only in tourism-business majored employees.

• 대한영양사협회학술지
• /
• 제15권3호
• /
• pp.298-310
• /
• 2009

The purposes of this study were to examine school foodservice employees' awareness on dietitians' service leadership and to analyze the effects of the service leadership on employee attitudes (leader reliability, value correspondence, and leader satisfaction). Questionnaires were distributed to 208 school foodservice employees from November 2007 to January 2008. The results were as follows. First, in terms of the employees' perception on the dietitians' service leadership, service belief gained the highest score, followed by insight, attitude, and ability: the average score was 3.8 point. Second, the leader reliability and leader satisfaction scores perceived by the employees were over 3.8 point on average but the awareness on the value correspondence was 3.43 point. Third, among the service leadership factors, service belief (p<0.001) and insight (p<0.001) had positive effects on leader reliability. Also, service belief (p<0.01), service ability (p<0.001), and insight (p<0.01) had positive effects on value correspondence. Finally, service belief (p<0.001), service ability (p<0.05), and insight (p<0.001) had positive effects on leader satisfaction. Fourth, a hypothesis test using path analysis revealed that dietitians' service leadership produced positive effects on school foodservice employees' attitudes (leader reliability, value correspondence, and leader satisfaction). In conclusion, the service leadership of dietitians directly contributed to leader satisfaction, value correspondence, and leader reliability in school foodservice employees.

• 한국조리학회지
• /
• 제18권4호
• /
• pp.84-99
• /
• 2012

본 연구의 연구목적은 서비스기업 종사자의 성격특성요인이 조직시민행동과 고객지향성에 미치는 영향관계를 확인하는 것이다. 실증분석을 위해 207명의 외식기업 서비스종사자를 대상으로 진행된 설문조사 자료를 토대로 진행된 연구 결과는 다음과 같다. 첫째, 서비스기업 종사원의 성격요인은 5가지 요인; 정서적 불안정성, 외향성, 친화성, 성실성, 지적 개방성 등으로 확인되었다. 둘째, 서비스기업 종사원의 조직시민행동에 유의한 영향을 미치는 종사원의 성격특성요인은 지적 개방성, 친화성, 성실성, 외향성 등의 4가지 성격요인으로 확인되었다. 셋째, 서비스기업 종사원의 고객지향성에 유의한 영향을 미치는 종사원의 성격특성요인은 5가지 요인으로 확인되었으며, 정서적 불안정성요인은 고객지향성에 부(-)의 영향을 미치는 것으로 나타났다. 넷째, 서비스기업 종사원의 조직시민행동은 고객 지향적 태도에 유의한 영향을 미치는 것으로 나타났다.

• 한국식품위생안전성학회지
• /
• 제30권4호
• /
• pp.323-328
• /
• 2015

본 연구는 학교급식위생에 중요한 역할을 하는 조리종사자의 위생관리수행도에 도움이 될 수 있는 기초위생자료 제공을 위해 급식소의 일반사항, 위생교육에 대한 조리종사자의 태도, 그리고 위생관리수행수준의 관계를 규명하였다. 경남지역에 소재하고 있는 초 중 고등학교 급식소 23곳의 조리종사자 185명을 대상으로 데이터를 수집하고 분석한 결과, 급식운영형태에서는 직영보다 위탁이 위생관리 수행수준이 더 높게 나타났으며, 하루제공 끼니수 에서는 1식이 2식, 3식을 하는 집단보다 위생관리 수행수준이 더 높은 것을 알 수 있었다. 조리종사자의 위생교육 태도에 따른 위생관리 수행수준 차이를 살펴본 결과, 위생교육에 대한 태도가 좋을수록 위생관리 수행도가 높아짐을 알 수 있었다. 본 연구의 결과로부터 급식소의 일반사항과 학교 조리종사자의 위생교육에 대한 태도는 위생관리 수행수준을 결정하는 중요한 요인임이 밝혀졌다.

• 대한영양사협회학술지
• /
• 제6권1호
• /
• pp.33-43
• /
• 2000

Environmental pressures from such sources an economic condition, the government and inter-institutional competition create managerial challenges. Economic pressures may be forcing dietetic dept, in hospital to utilize cost∙benefit analysis to assist them in their problem solving. Cost∙benefit analysis have been widely used in business, industry and many other fields with only limited application to foodservice. Due to the lack or this information the purposes of this study were to identify use of cost∙benefit analysis in hospital foodservice system to evaluate the economic efficiency of alternatives, and to make recommendation for operation system change. Using the cost∙benefit method, cash flows are separated into cost and benefits. For an alternative to be selected, indicators, such as NPV, benefit-cost ratio (B/C ratio) with 5% discount rate per annum. The sensitivity analysis was also conducted with difference rate 3%, 7% respectively and reduced employee payroll change. The result of this study can be summarized as follows : 1. The total cost of investment for operation system change was 390,570 thousand won and the total benefit through operation system change was 865,808 thousand won. 2. Net present value(NPV) for 5 years was 475,239 thousand won and benefit-cost ratio was 2.22. 3. In sensitivity analysis with different discount rate 3%, 7%, benefit-cost ratio was 2.25, 2.18 respectively, with total reduced employee payroll change, benefit-cost ratio was 2.86. In conclusion, total benefits were exceeded total costs. Therefore, the project of operation system change in hospital foodservice was found to be economically efficient.