• Journal of Environmental Health Sciences
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• v.36 no.2
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• pp.95-107
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• 2010

Hand-washing is one of the major factors in personal hygiene and public health. This study was undertaken to investigate the hygienic behavior of food-service employees, focusing on awareness of hand washing, hand washing practices, and the load of index microorganisms (aerobic plate count, total and fecal coliforms, Escherichia coli, and Staphylococcus aureus) on the hands of food-service employees. A questionnaire survey completed by direct interview, direct observation of restrooms by the researcher and trained observers, and microbiological examination according to the Food Code of Korea were carried out. In the survey, a positive attitude toward hand washing compliance was reported; however, improper hand washing and poor hand hygiene of the food-service employees were seen under direct observation. Significant differences (p<0.05) were found between the questionnaire survey and the direct observations in hand washing compliance after using the toilet, duration of hand washing, use of hand washing agents, use of hand washing tools, washing of different parts of the hands, hand-drying method, temperature of water, and method of turning off the water. Samples taken from employees' hands before washing showed higher levels of bacteria than those taken during work and/or after washing (p<0.05). Poor hand washing practices were indicated by the positive results for total and fecal coliforms, E. coli, and S. aureus on the hands of some food-service employees. This study showed that there is a marked difference between the food-service employees' awareness of hand-washing and their actual hand-washing practices. The poor hand hygiene of and improper hand washing by the food-service employees should be addressed for improved food safety.

• Journal of Service Research and Studies
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• v.12 no.3
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• pp.93-114
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• 2022

The hospitality and food service sector is the food sector that generates the most food waste. To deliver a more sustainable service, the food service industry needs to understand and reduce customer plate waste, which is mostly avoidable. Several studies have investigated the drivers of plate waste behaviors and proposed mitigations. However, service designers need actionable insights that inspire innovative solutions. The goals of this study are twofold. The first goal is to identify factors influencing young consumers' food waste behavior in restaurants. The second goal is to frame food waste challenges as design opportunities for service designers. A photo diary was conducted with 10 Korean university students. Participants took before and after photos of two meals and fill out questionnaires. The questions include personal background, considerations when choosing a meal, satisfaction with the meal, and reasons for leaving food. Both qualitative and quantitative data were collected and analyzed. The results suggest that lack of awareness and control are the key drivers of leftovers. The food waste problem is framed into "How Might We" design opportunities for service design. Interventions should focus on improving communication with oneself, dining partners, and restaurants. The paper contributes by demonstrating the service design research approach to framing wicked problems with the example of restaurant food waste.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.27-35
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• 1998

Consumption of edible oil at food service institutions in Inchon was surveyed to provide basic data for continuous education of dietitians. Manufacturing industry was the major food service institution(78.8%) in Inchon followed by schools, hospitals and social welfare service centers. Most dietitians were at the age of twenties and college graduates with professional careers of 1-5 years. Oil was purchased on the basis of its quality within 1-3% of total food costs four times a month. Proper frying temperature was determined by dropping salt or food coating materials into the oil. Soybean oil was the most frequently used and commercial frying mix powder and flour and eggs in water were the most common food coating materials. Fish and commercial frozen foods were the most frequently used materials for frying. Fried foods were stored with covers in a basket and consumed within 30 minutes after cooking. Frying oils were used one more time after filtering and color was the index for determination of re-use.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.301-309
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• 2009

This study investigated school food service employees' recognition of sanitation and sanitary education in the Kyunggi area of Korea. In terms of personal hygiene, over 90% of the food service employees acknowledged personal hygiene and regarded it as important. Inspection of personal hygiene before cooking occurred "everyday" (85.5%); however, 17.2% continued cooking after dissatisfactory personal hygiene was identified. The food service employees thought that contaminated food materials (35.3%) was the biggest cause of foodborne illness. Approximately 71.4% of the respondents answered that sanitation education and testing related to cooking were conducted "once every month". In addition, 56.4% answered that education on cooking sanitation was "lots of help" and 36.3% answered it was "very helpful". Upon examining the food service employees' awareness about cooking sanitation over 90% were aware of sanitary cooking methods, and 46.1% responded that their biggest difficulty in performing sanitary cooking procedures was excessive work duties due to a lack of food service employees.

• Journal of the Korean Dietetic Association
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• v.4 no.2
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• pp.113-122
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• 1998

To investigate the children's food habit, one thousand of children from eleven elementary school food service were randomly selected in Taejon. The survey was conducted by questionnaires and data were analyzed by SAS program. The results are summarized as follows. 1.The average height and weight for the 3th grader are 132.0cm and 29.4kg for boys. 131.2cm and 27.9kg for girls. In the case of the 6th grader the average height and weight are 147.1cm, 41.1kg for male, 148.6cm, 41.0kg for female, repectively. Those values are less than national averages. 2. The third grader eats breakfast more regularly than the sixth grader(p<0.001) and 51.5% of the children answer that they take foods for their health. The third grader has better eating habits that the six grader. This survey shows that the sixth grader eat more cereal, milk and vegetable and the third grader has less fruits than the sixth grader. 49.3% of the total children likes eating food at home, 36.6% eating outside and 14.1% school meal service. 25.8% of the children reply that they do not eat now foods during school meal service. 82.5% of the total children are willing to eat foods served from school meal service if a teacher explains about the information of foods.

• Journal of the Korean Society of Food Culture
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• v.32 no.6
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• pp.527-533
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• 2017

The purpose of this study was to investigate on the characteristics of the use of a fine dining restaurant using NVivo 11 qualitative analysis. As a result, customers using the fine dining restaurant were aware that the fine dining restaurant was a special and expensive restaurant, serving a variety of food with luxurious food, service and ingredients. The result of motivation for using the fine dining restaurant was food, specialty, atmosphere, luxury, service. Basically, it is natural to visit restaurant to eat, but it is special in using fine dining restaurant, we were able to find that it was to visit, to eat atmosphere and luxurious service and delicious food. The results of using the benefits of using a fine dinning restaurant show that the benefits of food, dining atmosphere, specialty, service, variety, and meals are high, specialty, service, variety of meals, price, delicious, newness, and timely benefits. The result of customers' use loss when using the fine dining restaurant shows the loss of food, specialty, service, price, atmosphere, variety, and luxurious. In this regard, it is estimated that customers often see losses as a result of lower than expected customers when using fine dinning restaurants. Therefore, it is thought that this research will help the establishment of differentiated marketing information for the restaurant company through continuous research on the fine dining restaurant which is recognized by the users.

• Nutrition Research and Practice
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• v.13 no.6
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• pp.555-563
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• 2019

BACKGROUND/OBJECTIVES: This study aimed to compare student consumption of school meals by school level, to identify the influencing factors of school meal consumption, and to assess improvement needs of school food service among students. SUBJECTS/METHODS: A total of 1,441 elementary, middle, and high school students attending 58 schools in Gyeonggi-do, South Korea participated in the survey in 2015. A questionnaire and informed consent forms for students and legal guardians were sent home and completed responses were returned to the researcher. RESULTS: Approximately 58% of the students perceived the portion sizes of school meals as appropriate and 76.1% consumed almost all or all of the meals served. More elementary and middle school students than high school students consumed almost all or all of the meals (P < 0.001). A regression analysis revealed that the students with a higher dietary behavior score (P < 0.001), higher satisfaction with food service (P < 0.001), a higher environmental protection practice score (P < 0.05), and more positive attitudes toward school meals (P < 0.01) consumed significantly more meals. The provision of foods that taste good and reflecting student opinions on menus were the most important factors for increasing school meal consumption. CONCLUSIONS: To increase consumption of school meals, food service staff should provide students with quality meals and engage students in school food service. Nutrition education that emphasizes healthy eating behaviors and cafeteria environment modification that applies strategies based on behavioral economics can encourage students to consume more school meals.

• Journal of the FoodService Safety
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• v.2 no.1
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• pp.36-43
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• 2021

The development of food poisoning prevention guidelines aims to prevent food poisoning in advance and improve the safety of children's meals through hygiene management of children's feeding facilities, especially infants' facilities. Therefore, the composition of the content should be designed so that it can be fully understood from the point of view of the layperson. In terms of meal service management, various standards must be fully reflected and reviewed to increase utilization in the field. Daycare centers and kindergartens have different administrative agencies, similar application laws and guidelines, but different parts exist and various types of facilities, so management standards are often ambiguous. Therefore, such management requires easy guidance, not special guidance, and it should be universally applicable to any facility. Prior studies have shown that the management of meal facilities is the most efficient, but it is difficult to hire and deploy specialists due to the operation of children's meal facilities, so guidance, facilities managers and workers need to voluntarily practice them. It is time to prepare hygiene guidelines that reflect the characteristics of these children's cafeterias, and it is necessary to prepare and utilize guidance suitable for reality until it is institutionalized for the deployment of manpower exclusively for meals.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.258-269
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• 2010

This study examines an evaluation on the effect of service quality of food products on tourist satisfaction. Style, pleasantness, reliability, kindness, and guarantee were selected as service quality factors for this study. Also, expected effects, purchase intention, and repurchase intention were used to examine tourists' satisfaction levels. To verify the relationship between the service quality of food products and tourist satisfaction, it used one hundred twenty sample cases. The results service quality are as follows. First, the types of service quality were drawn based on the characteristics of service quality. Second, the service quality of food products had positively significant influence on the satisfaction levels of purchase behavior. Third, the types of service quality and the satisfaction levels of purchase behavior were significantly different.

• Management & Information Systems Review
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• v.7
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• pp.247-263
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• 2001

To evaluate customer satisfaction of hotel food and beverage products, developing items for the measurement is necessary through studying the properties of food and beverage products. The properties consist of human service, physical and systematic service. Human service includes appearance and uniforms, courtesy and kindness, quickness and precision of the service, well-educatedness, moral sense and etc. Physical service includes the taste of food and beverage, diversity of food and beverage, outlets' cleanness and atmosphere, refinement of fixture, furnishing and table ware, the admission passage to the hotel and parking lot facilities, and etc. Systematic service includes passages of movement to outlet, arrangement of outlet, reservation management system, operation of events and package goods, temperature and ventilation system and etc. The price is also one of important variables to measure customer satisfaction index, so it is included to the investigating items. As shown some hotels have several satisfactory items but most items are unsatisfactory because expected service is better than perceived service. Therefore, the hotels which lack human service need the reinforcement of service education, the hotels which lack physical and systematic services need the improvement, the development and the renovation according to the unsatisfactory items. And the hotels whose price item is unsatisfactory need to consider the policy.