• 한국식생활문화학회지
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• 제10권1호
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• pp.1-10
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• 1995

The purpose of this study is to identify potentially hazardous factors which can contribute to the outbreak of food borne disease and present more practical management methods in terms of sanitary management of cooking equipment and personal hygiene. 230 Korean-style restaurants in Seoul were surveyed in the same manner on the published study-A study for the Improvement of Sanitary Condition in Korean style-restaurant in Seoul city area (I). Sanitary check-lists were developed to evaluate the sanitary status of cooking equipment and personal hygiene of employee. The sanitary condition of cooking equipment the maintenance of refrigeration, food habits and personal hygiene were assessed by the sanitary score. The sanitary condition of cooking equipment, the maintenance of refrigeration as well as food habits and personal hygiene employee was in good condition. The effective sanitation education and training for good service workers should be practice for the improvement of sanitary management of cooking equipment and personal hygiene.

• Journal of Nutrition and Health
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• 제31권9호
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• pp.1498-1507
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• 1998

The purposes of this study were to : a) examine the current foodservice management practices of twenty-one seniors centers in charge of hoke-delivered meal programs, b) evaluate the attitudes of one hundred and ten recipients of meal service program, and c) provide feedback for the efficient and effective foodservice management for the elderly. Statistical data analysis was completed using the SAS package program for descriptive analysis, T-test, and ANOVA. The results of quantitative analysis indicated that the costs of meals, containers and special foods were mostly dependent on the support from local government(Seoul city). The centers where the volunteers were over seventy five p ercent of the workers were frtty-eight percent and sixty-seven percent of the subjects in food preparation and food delivery to the homebound clients, respectively. Meal preparation and food purchasing were mainly practiced by social welfare worker. Standardized recipes were not developed and meal preparation was controlled under the cook' and volunteers' experiences. The survey results of recipients who participated the home-delivered meals program showed that the mean of meal satisfaction score was rated over three point five in the five-point scale. There were significant differences between dependent variables(volunteer's kindness, plate waste, menu variety) and independent variables(sex, receiving periods and family type of the subjects). (Korean J Nutrition 31(9) : 1498-1507, 1998)

• 대한안전경영과학회지
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• 제18권1호
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• pp.35-43
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• 2016

The past five years, industrial accidents due to food processing machinery have been occurred 725 cases, injury by the food cutter occurred 390 cases in its. On this study, to prevent food cutter injury, an attempt is made to present the improved documentation of fundamental safety of the food cutter workplace through the injury analysis of food cutter injury and surveys on band saw machine business field. Analyzing the result of 390 cases on food cutter injury, amputation, cut, puncture occupied 75.1 percent (293 cases), compressed occupied 23.3% (91 cases), also it showed constant component without reference to gender, age, scale of work place, service period. In the survey, lack of concentration for workers have been pointed out as the biggest factor in the cause of band saw machine injury. Meanwhile, such as the EU and Japan, whereas presents safety standards about band saw machines that are tailored to each country, on the other hand, South Korea doesn't provide the standards. To prevent the food cutter injury, safety standards need to be established in consideration of amputation, cut, puncture, compressed injury and financial support is required to procure protective equipment at each place of business.

• 한국식품위생안전성학회지
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• 제12권3호
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• pp.240-253
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• 1997

The main problems contributing to food poisoning outbreaks in institutional settings and a home were reviewed and analyzed through the epidemiological investigations of food poisoning. The major documented factors included improper holding temperatures, inadequate cooking, poor personal hygiene, cross-contamination and contaminated equipment, food from unsafe sources, failure to follow food hygiene policies, and lack of education, training, monitoring and superivision. Usually more than one factor contributed to the development of an outbreak. (1) Use of improper holding temperatures was the single most important factor contributing to food poisoning. They included improper cooling, allowing a laps of time (12 hours or more) between preparing food and eating it, improper hot holding, and inadequate or improper thawing. Food thermometers were not used in most of the instances. (2) In inadequate cooking, the core temperature of food during and after cooking had not been measured, and routine monitoring was limited to recording the temperature of plated meals. Compared with conventional methods of cooking, microwave ovens did not protect against food poisoning as effectively. Centralized food preparation potentially increased the risk of food poisoning outbreaks. (3) Poor personal hygiene both at the individual level (improper handwashing and lack of proper hygienic practices) and at the institutional level (poor general sanitization) increased the risk of transmission. Person to person transmission of enteric pathogens through direct contact and via fomites has been noted in several instances. (4) Obtaining food from unsafe sources was a risk factor in outbreaks of food poisoning. Food risks were high when food was grown or harvested from contaminated areas. Possibilities included contamination in the field, in transport, at the retail site, or at the time it was prepared for serving. (5) Cross-contamination and inadequate cleaning/handling of equipment became potential vehicles of food poisoning. Failure to separate cooked food from raw food was also a risk factor. (6) Failure to follow food hygiene policies also provided opportunities for outbreaks of food poisoning. It included improper hygienic practices during food preparation, neglect of personnel policies (involvement of symptomatic workers in food preparation), poor results on routine inspections, and disregarding the results and recommendations of an inspection. (7) Lack of formal and in-service education, training, monitoring, and supervision of food handlers or supervisors were critical and perhaps neglected elements in occurrences of food poisoning.

• 한국조리학회지
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• 제23권8호
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• pp.67-82
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• 2017

The recent increase in the percentage of services industries has dominated in the entire industry. Emotional feeling of service workers is consequently indispensable in service industries in order to facilitate the progression of the service delivery process. In most circumstances, the emotional labor of service in service industries has been increasingly recognized. Although many studies related to emotional labor have been conducted, a precedent study will be needed to find positive factors such as customer orientation and business performance of restaurant employees accompanying emotional labor. This study attempted to practical meaning to food service companies by inquiring into such as positive effects of employee's emotional labor on the customer orientation and business performance. For this purpose, this study established hypotheses and deduced results using literature research and empirical analyses, and found implications to the service companies. The results of this study showed that the higher the emotional labor of the restaurant employees gets, the lower customer-orientation becomes, and the higher the customer-orientation of restaurant employees gets, the higher the performance of the company becomes.

• 한국조리학회지
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• 제7권2호
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• pp.195-215
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• 2001

This study is of an analysis of the kinds of influences on the subordinate variables through the adjusting variables by the independent variables which serve as the perception factor of job stress. also This study, with taking the workers for the hotel employees who are in the room, food & beverage and cook, was carried out so as to analyze deeply and throughly the stress of work they experience in doing their job and the tension incited from this stress and the strategy used for meeting this stress to grope for raising plan for the degree of satisfaction with their job of the workers for the hotel. In order for, this study ran paralled with literature study and research study, taking 615 workers who are now working in hotel. Job stress is easily negligible in hotel business not only because it is hard to identify and measure its concrete entity on account of its intangible characteristic but also because it is impossible to check physically the relationship with each direct behavior. If job stress continue, however, it can cause neglect of duty, change of occupation, deterioration of service quality and eventually aggravate the cost of a hotel business and decrease the hotel sales. Consequently, it is highly necessary to increase job satisfaction by identifying systematically and eliminating the stress factor of hotel employees in order to accomplish particularly experience unique job stress in the course of contact since they should provide the customer with their services.

• 한국식생활문화학회지
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• 제34권4호
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• pp.401-410
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• 2019

This study investigated the influence of the quality of a business management consulting service and the mediating effect of utilizing a business management consulting service. For this purpose, data was collected from 200 self-employed workers of the Moonchang market in Dasejun, the Yongdap market in Seoul and the Jatgeoeul market in Gapyeong. The result of the study are as follows. First, it was found that the quality of interaction, the quality of the result and the quality of the physical environment have significant influences over peoples' financial aptitude. Second, it was found that the quality of the interaction, the quality of the result and the quality of the physical environment have significant influences over peoples' non-financial aptitudes. Thirds, the evaluation of a mediating effect of utilization of a business management consulting service on the relationship between the quality of a business management consulting service and business performance showed that it has a significant influence in all ways and so this, proved its mediating effect. Therefor, as one of the means to activate traditional markets in Korea, it would be beneficial to actively introduce a business management consulting service and this would achieve a better performance through efforts to change the perception of employees and consultants about post-management of business management consulting services.

• 대한지역사회영양학회지
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• 제16권1호
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• pp.98-112
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• 2011

This study aimed to suggest a 1300 scale of a middle school foodservice facility floor plan which was compliant to the principle of HACCP, as well as ensuring food and work safety, and the flow of personnel and food materials. which consisted of 46 nutrition teachers and 6 experts, responded with a questionnaire on the relationship of functional area and space. Using their opinions, key principles for the design of the facility were single direction movement of food materials, customers and workers; minimization of the cross-contamination through the separation of functional space; and securement of customer-focused efficiency; staff-centered convenience and efficiency; and work and food safety. After the completion of an adjacency diagram, bubble diagram and program statement, the functional areas of a 1300 scale middle school food-service facility were allocated as follows: $9.9\;m^2$ for the receiving area, $56.1\;m^2$ for the pre-preparation area, $10.5\;m^2$ for the food storage area, $6.0\;m^2$ for the supplies storage area, $97.8\;m^2$ for the cooking area, $33.6\;m^2$ for the service area, $52.5\;m^2$ for dish washing area, cafeteria $410.5\;m^2$, $4.5\;m^2$ for the front room, for a total of $725.8\;m^2$. Expert groups have pointed to limitations within this model as there are no windows in the office for the influx of fresh outside air and a need for the straight line installation of steam-jacket and frying kettles on the sides of windows. This study can be useful as the guidelines for estimating the investment cost of the facility and placing the placement of functional areas and equipment in the renovation of the facility. It can be also useful data for a methodology of foodservice facility design.

• 한국식생활문화학회지
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• 제36권4호
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• pp.341-348
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• 2021

The purpose of this study was to analyze the operators' perception of the allowable price range and the optimal price of kindergarten meals by using the PSM (price sensitivity measurement) technique and provide basic data on calculating kindergarten meal costs reflecting realistic meals. From April to May 2021, 779 kindergartens in Seoul were surveyed, based on 246 (31.6%) of the respondents. According to the survey, kindergarteners spent 3,506 won for meals on average, followed by 3,822 won for kindergarten attached to elementary school, 3,316 won for public kindergartens, and 2,896 won for private kindergartens (p<0.001). The allowed price range for the kindergarten meal service workers was estimated at 3,447~3854 won, 3,447 won for PMC (Point of Marginal Cheapness), and 3,854 won for PME (Point of Marginal Expensiveness). The appropriate cost of the kindergarten meal service provider was 3,950 won for kindergartens attached to elementary school, 3,425 won for public kindergartens, and 3,546 won for private kindergartens.

• 한국컴퓨터산업학회논문지
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• 제3권1호
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• pp.9-18
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• 2002

최근 의료환경의 변화와 함께 병원 간 경쟁이 더욱 심화되어 병원경영의 목표가 새로 정립되고 있다. 이러한 목표를 달성하기 위해 진료지원부서인 병원 급식 및 영양 서비스 분야에서도 혁신적인 방안을 모색하고 있다. 모색된 여러 가지 방안들을 구체적으로 실행하는데 있어 전산화를 기반으로 한 정보시스템의 구축은 필수적이다. 본 연구에서는 병원 급식 및 영양서비스분야에서 사용하고 있는 각종 정보의 통합적 관리를 위한 정보시스템을 구축하고자 하였다. 기존의 단순 반복적인 업무들을 전산화하는 것은 물론이고, 병원 정보시스템과 유기적으로 연계할 수 있는 정보시스템 구축을 통해 급식분야의 생산성을 향상시키고, 비용 절감의 효과를 얻고자 하였다. 이는 병원 경영의 효율성을 제고하고 타 병원에 대한 경쟁력을 확보할 뿐 아니라 궁극적으로는 최고의 환자 식사 서비스 만족을 도모하는데 큰 역할을 할 것이다. 본 연구를 통해 구축된 병원 급식 및 영양서비스 분야의 정보시스템을 TASTY(Time-based Advanced Service Technology for Yong-Dong Severance Hospital, Nutrition Department)라 명명하였다. TASTY는 식단관리, 구매관리, 임상영양서비스관리, 작업관리, 급식경영분석의 5가지 업무 분야와 이들의 바탕이 되는 기본 정보관리 업무를 수행한다.