• 대한안전경영과학회지
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• 제17권3호
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• pp.125-132
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• 2015

The primary purpose of present study, to take appropriate measures to prevent occupational accidents in the food service industry, was to evaluate characteristics of working condition and occupational safety and health. In order to fulfill our objective, profession and working environment, safety recognition and education, safety activities, physical conditions and accident experience were surveyed. To collect information and opinion in the field, face-to-face interviews were, using a structured questionnaire, carried out. Also, food service industry's accidents reported by Korean Occupational Safety and Health Agency at 2014 were statistically analyzed. In the resulting of analyzing data from a questionnaire survey of food service industry employees, safety/health train and management were increased.

• 한국생활과학회지
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• 제22권6호
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• pp.711-721
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• 2013

This survey was conducted to compare food habit and food service satisfaction of high school students in urban and rural areas. The questionnaires were collected from 130 students in Daejeon and 140 in Geumsan. 19.8% of students skipped breakfast because of no time(48.7%), just habit(28.2%), no appetite(20.5%), for weight control(2.6%). The dietary behavior of rural students was better than city in taking snacks and light meal(p<0.05). For health they concerned highly about nutrition label expiration date of processed foods(72.3%) and least in considering nutrition than taste & price(37.9%). The satisfaction of food served was highest in nutrition(3.31), and taste(3.28), smell (3.23), color(3.03), temperature(3.02). The food service satisfaction of rural students was higher than city in proper temperature(p<0.001), nutrition(p<0.01), color(p<0.001). The satisfaction of rural students was higher than city in quantity of bap & side dishes, quality of food materials(p<0.001). The satisfaction of rural students was higher than city in convenience of dining hall, rapidity of food distribution, offer of nutrition information, sanitation of utensils & meals(p<0.001). It is suggested that school dietitian in city should be more concerned about sanitary food service based on students' dietary life & preference.

• Journal of Microbiology and Biotechnology
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• 제21권12호
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• pp.1352-1355
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• 2011

Forty-one Enterococcus faecalis (E. faecalis) isolates from feces of pigs and chickens in Korea were screened for the presence of virulence factors. Gelatinase activity (85.4%, 35/41) was the more commonly observed phenotype of virulence in E. faecalis, compared with hemolytic activity (12.2%, 5/41). Thirty-one of 35 (88.6%) gelatinase-positive E. faecalis isolates harbored the gelE and fsrABC genes. A gene encoding for the enterococcal surface protein (Esp) was detected in 24.4% (10/41) of the isolates. All beta-hemolysin-producing isolates harbored the esp gene.

• 한국식품조리과학회:학술대회논문집
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• 한국식품조리과학회 2005년도 추계학술대회 및 정기총회
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• pp.86-86
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• 2005

• 대한영양사협회학술지
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• 제8권4호
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• pp.359-371
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• 2002

The aims of this study were to estimate the level of job satisfaction and customer-oriented service performance in university food service employees Two hundreds-six food service employees working in Seoul were enrolled and the response rate was 85.8%. Of respondents, 85.9% was female and most of the respondents were 40 years up (70.8%). Generally, respondents had approximately 5 years job experience and high school level. Mean score of job satisfaction was 3.23 score out of 5.00. The highest and lowest items on job satisfaction were responsibility and commitment(4.00). and promotions opportunity(2.69), respectively. Considering job satisfaction; relationships of supervisors, employment and career were significantly different in age(P<0.05), job-system and wage(P<0.05), respectively. Mean score of customer-oriented service performance was 3.75. The highest and lowest items on customer-oriented service performance were delivering on time(4.02) and service information for customers(3.21), respectively. Customer-oriented service performance was significantly different in age and wage(P<0.05). Job satisfaction had positive correlation to customer-oriented service performance. Relationship of supervisors was positively correlated with relationship of coworkers and career.

• 의료ㆍ복지 건축 : 한국의료복지건축학회 논문집
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• 제20권1호
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• pp.57-66
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• 2014

Purpose: Healthy and balanced meal is very important for the elderly to maintain the quality of life in community. Senior meal delivery system and congregate meal services have been played an important role to prevent premature institutionalization of the elderly. Food delivery system and lunch service spaces for the Korean elderly were mostly focused and limited on low-income family. The purpose of this study is to analyze community food services environments for the elderly in the UK, the U.S. and Japan for the possibility of applying those service spaces to Korean community. Methods: Lunch service spaces of these three countries were investigated by literature research and visiting of venues. Pilot study of the elderly meal services in Seoul was done for comparing environments and future research. Results: Lunch service spaces in three countries were mostly community based for accessibility and the types of management were various for the elderly to choose the most suitable services for them. The group dining spaces are usually small and designed to give de-institutional atmosphere. Implications: Food service environments for the elderly in Korea should develop more community based model of food delivery and congregate meal service spaces as well as more de-institutionalized design of those spaces.

• 한국조리학회지
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• 제22권8호
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• pp.1-16
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• 2016

본 연구의 목적은 외식업종사자의 서비스 수행에 대한 팀 신뢰 및 협력행동의 효과와 팀 신뢰, 협력행동, 서비스 수행 간 관계에서 팀워크 역량 및 타부서 지원의 조절효과를 검증하는 것이다. 본 연구를 위하여 서울, 경기, 송도, 경주, 부산에 위치한 호텔과 외식업체에 근무하는 식음 조리 종사원 1,080명을 대상으로 설문조사를 실시하였고, 불성실한 응답을 제외하고, 841명의 자료를 통계분석에 사용하였다. 연구가설을 검증을 위하여 구조방정식모형 분석을 실시한 결과, 상사신뢰와 동료신뢰로 구성된 팀 신뢰는 외식업종사자들의 협력행동에 정적인 영향을 주는 것으로 나타났다. 또한 외식업종사자들의 협력행동은 그들이 인식하는 서비스 수행에 정적인 영향을 주는 것으로 나타났다. 즉, 팀 내 협력행동이 증가할수록 서비스 수행 수준이 높아지는 것으로 나타났다. 조절효과 분석결과, 외식업종사자의 팀 신뢰와 협력행동 간 관계에서 팀워크 역량의 조절효과가 나타나지 않은 반면, 협력행동과 서비스 수행 간 관계에서 타부서 지원의 조절효과가 밝혀졌다. 연구결과를 토대로 본 연구의 학문적 의의 및 실무적 시사점, 그리고 후속 연구에 대한 제언이 논의되었다.

• 한국식생활문화학회지
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• 제21권5호
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• pp.524-535
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• 2006

The purpose of this study was to identify the differences of cognitive responses, emotional responses, customer satisfaction, and service loyalty about service encounter quality by types of restaurants and to analyse emotional responses, customer satisfaction, and service loyalty in accordance with level of service encounter quality. The questionnaire were collected from customers (N=812) who had used restaurants in Seoul, aiming at 15 or more-year-old customers from October 24, 2005 to November 6, 2005. The main results of this study were as follows: Statistically significant difference was showed in importance and performance of interaction quality, importance and performance of physical environment quality, performance of outcome quality depending on types of restaurants, while significant difference was not indicated in importance of outcome quality by types of restaurants. Positive emotional response was significantly high by types of restaurants in order of fine-dining restaurants, family restaurants, and fast-food restaurants, while negative emotional responses were significantly higher in fast-food restaurants than in the other two types. As far as Customer satisfaction are concerned, fine-dining restaurants showed higher customer satisfaction than the other two types. Attitudinal service loyalty was high in fine-dining restaurants, family restaurants and fast-food restaurants in order and behavioral loyalty was not significantly different with each type of restaurant. In accordance with level of service encounter quality, cluster analysis was conducted and the clusters were divided into 'high-valuation' and 'low-valuation'. 'High-valuation cluster' and 'low-valuation cluster' showed significant difference depending on types of restaurants that customers used(p<.001). The customers who used fine-dining restaurants and family restaurants valued the performance of service encounter highly. However, in fast-food restaurants, a lot of low-valuation customers existed. Therefore, fast-food restaurants have to improve performance of interaction quality, outcome quality and physical environment quality in service encounter. In addition, in 'high-valuation cluster' who valued service encounter quality highly showed higher scores in positive responses, customer satisfaction, service loyalty than in 'low-valuation cluster', and showed low negative responses.

• Journal of Dairy Science and Biotechnology
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• 제25권1호
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• pp.37-45
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• 2007

Food labelling is the primary means of communication between the producer and purchaser and plays an important role in consumer's choice of food. Food labelling applying to livestock products, such as meat products (ham, sausage etc.), milk products(milk, fermented milk, butter and cheese etc.) and egg Products is regulated by 'Livestock Products Labelling Standard', National Veterinary Research & Quarantine Service (NVRQS) Notification. This study presents the principles of Korean milk products labelling provision and its recent revision to prevent consumer from misunderstanding and facilitate fair trade practices in market and also keep consistencies with international and relative national regulations. This study also suggests milk products labelling policy direction in the future.

• 한국조리학회지
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• 제13권4호
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• pp.164-177
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• 2007

The purpose of this study is to explore the relationship between the service of employees in the foodservice industry and their customers' satisfaction. The study surveyed 310 subjects who are the employees of companies in Busan, Ulsan, City and Gyeongsangnam-do and processed the result using SPSS for Win V. 12. 0. For statistical analysis, Frequency, Factor Analysis and Regression were put into operation. As a result of Factor Analysis on the quality of company food-service, six factors have been extracted. The result of the Factor Analysis of satisfaction revealed one factor. In conclusion, this study shows that the quality of foodservice - food, convenience, menu, kindness, hygiene/cleanliness, facilities - had a positive effect on users' satisfaction. It is expected that the results will provide a base for marketing strategies to be used by the managers and marketers in foodservice companies.