• 대한영양사협회학술지
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• 제24권2호
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• pp.181-190
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• 2018

The purpose of this study was to suggest strategies for effective food allergen labeling in order to prevent food allergies in school meal service. Food allergy experience, eating behavior, and perceptions of food allergen labeling in school meal service were surveyed and compared according to the food allergy experiences of middle school girls in Incheon. Seventy-eight students (17% of total subjects) experienced food allergies. For eating behaviors, students with food allergy experience had significantly higher scores for using nutritional knowledge in their life than inexperienced subjects. For the perception of food allergen labeling in school meal service, girls who had experienced food allergies more often checked labeling of school meals for allergenic foods than those who had no experience of food allergies (P<0.001). The most desirable method for displaying allergenic foods was an indication of the allergenic food name among students who had experienced food allergies and allergenic food number of the current method for students who had not experienced food allergies (P<0.001). Students who had not experienced food allergies showed significantly lower interest in food allergen labeling than subjects who had experienced food allergies (P<0.001). For the importance score of information items in nutrition labeling, allergenic food score was significantly higher in students who had experienced food allergies (3.9 vs. 3.4 points, P<0.001). These results indicate that students who have experienced food allergies are more interested in food allergen labeling of school meals and that they are more aware. Efforts to improve labeling method such as directly labeling allergenic food name and a more visible indication are required for efficient utilization of food allergen labeling in school meal service.

• 한국조리학회지
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• 제16권2호
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• pp.1-14
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• 2010

본 논문은 외식서비스산업의 이론과 요인분석을 통한 지역 프랜차이즈 V업체, T업체 그리고 O업체 외식업의 서비스 이미지 비용표준 가치 이익과 순수 이미지 지각 가치에 관하여 연구를 하였다. 목적을 달성하기 위한 연구방범으로 이론적 연구방법과 실증적 연구방법을 병행하였다. 이론과 실증분석을 통하여 외식업체의 서비스 이미지 정체성 활성화를 위한 외식업체의 서비스 이미지 결정 사업 단계를 살펴보았고, 그 결과로 전주 지역의 외식업체의 서비스 이미지 마케팅을 위한 사업 계획 우선순위인 순수 이미지 지각 가치 점수에서 '메뉴 서비스 이미지'가 전주 지역 외식업체의 서비스 이미지 마케팅을 위한 사업계획 우선순위인 순수 이미지 지각가치점수에서 가장 효과적인 것으로 나타났고, 또한 이미지 비용 표준 가치 이익 점수에서 V업체는 '운영적 서비스 시스템 이미지', T업체는 '접근성 서비스 이미지', O업체는 '내부 환경 서비스'가 가장 효과적인 요인으로 나타났다. 외식업체의 서비스 이미지 마케팅 전략에 있어서 V외식업체는 외식업체의 서비스 이미지 계획운영사업 17억원, T외식업체에서 9,600만원, O외식업체에서 720만원으로 외식업체의 서비스 이미지가 가장 효과적으로 나타났다.

• 대한지역사회영양학회지
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• 제5권1호
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• pp.100-108
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• 2000

Seven constructs of sanitary management :time temperature, storage, cross-contamination, personal hygiene, equipment facility and documentation management were evaluated to investigate the perceived performance of sanitary management for school food service managers, Using a four-part questionnaire containing the seven constructs of sanitary management HACCP program, demographic information and characteristics of food service facilities participants rated their self-perceptions regarding sanitary management. Of the 550 possible respondents, 248(45.1%) completed the study. For the perceived sanitary manage-ment variables, the participants rated them between 2.66 and 4.16(5-point Likert scale). Temperature management presented the lowest performances while storage management showed the highest. The number of years of work experience of the food service managers and the serving location correlated significantly to sanitary management variables. Documentation management was also highly correlated to the other sanitary management constructs. The respondents ranked the managers leadership and professional knowledge regrading HACCP as most important, followed by the facilitys supporting equipment and human resources second, to successfully implement the HACCP system at the school food service facilites, Awareness of this study indicating low performance on temperature management suggests an active training program is needed for sanitary management of school food service.

• 한국조리학회지
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• 제23권4호
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• pp.175-184
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• 2017

In franchisee industry, it is essential for franchisors to share knowhow and also specialized knowledge in order to realize favorable relationship and performance between franchisors and franchisees. Particularly, in mature food service industry, companies' specialized knowledge and knowhow are the core competence to obtain competitive advantage. Therefore, to create performance, it is absolutely necessary to share information and knowledge among all the franchisees. The purpose of this study is to verify relationship between franchisors' information sharing perceived by food service franchise owners, relationship quality, and relationship performance. A survey was done to food service franchisees, and total 297 samples were used to analyze the structural equation model. According to the analysis results, food service franchise companies' information sharing is significantly correlated with quality of relationship with franchise owners in a positive way. Also, franchisors' knowledge sharing has significant influence on performance of relationship with franchisees in a positive way. The components of relationship quality, trust and immersion, all influence relationship performance. Based on the results, this author suggests several implications about food service franchise management and information sharing.

• 한국관광식음료학회지:관광식음료경영연구
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• 제7권
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• pp.315-329
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• 1997

This study reviews the scientific management theories and discusses those theories within the food service industry. By providing the principles and the practical implications of this theories on the food service industry, this study tries to identify their philosophies and usefulness to the industry so that the managers in the industry use them in their dynamic operations.

• 한국식품영양학회지
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• 제22권1호
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• pp.57-62
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• 2009

The current exploratory study attempted to investigate the levels of expected and perceived service quality of in-flight meals. A questionnaire was developed following extensive literature review and in-depth interviews. The survey was conducted on board a flight by international passengers and also by passengers in the trans lounge waiting for connecting flights between October 21, 2005 through October 30, 2005. Out of the 450 questionnaires administered, a total of 319 completed questionnaires were returned, yielding a response rate of 89.6%. The 20 items representing the service quality factor of in-flight meals were analyzed, resulting in four distinct dimensions-food quality, employee service, cleanliness and reliability. In all dimensions, customer expectation was higher than the perceived level of service and the service quality of Korean based airlines was higher than that compared to foreign based airlines. There were differences in the perceived service quality of in-flight meals according to the demographics of the respondents. The results of this study can be beneficial from a theoretical and practical point of view by providing empirical data that measures the service quality of in-flight meals.

• 대한영양사협회학술지
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• 제20권1호
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• pp.50-62
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• 2014

The purpose of this study was to investigate the food service status of community child care centers in Busan. A survey was conducted from November 1, 2012 to November 30, 2012 using questionnaires. Overall, 66.7% of the community child care centers had a separate dining room. The satisfaction score of the kitchen facility was 4.32 and the satisfaction degree of the dining place was 3.95. Most of the community child care centers were not managed by professionals and the food service was in a relatively poor status. In 61.3% of the community child care centers, the director of the center purchased the foodstuffs. In addition, approximately 72% of the child care centers directly purchased foodstuffs. When preparing meals, nutrition (73.0%), cost (13.5%), and preference (4.5%) were considered as the important factors for respondents. Overall, there were demands for increasing meal costs and improving the food service facilities. In addition, a higher degree of hygiene management resulted in a higher degree of satisfaction from children. Therefore, to improve food service performance at community child care centers, food services should be assisted by professionals and the person in charge of foodservices should be educated food service management.

• 한국식품영양과학회지
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• 제36권4호
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• pp.481-487
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• 2007

본 연구에서는 학교급식 효율성에 대한 측정변수인 잔반량에 대한 아침식사 빈도의 영향력을 측정하고자 하였다. 동시에 급식만족도와 급식경영형태가 잔반량에 미치는 영향력과 아침식사 빈도에 따른 영향력을 비교하여 각 독립변수의 기여도를 검증하였다. 연구결과에 따르면 잔반량에 영향을 미치는 각각의 독립변수의 설명력은 급식만족도가 38%, 급식운영 형 태가 3%, 아침식사 섭취 빈도가 6%인 것으로 나타났다 즉, 아침식사 빈도는 학교급식에서 제공되는 식사의 잔반량에 영향을 주는 변수인 것으로 확인되었다 특히 아침식사 빈도가 낮은 학생일수록 급식만족도에 따른 잔반량의 차이가 더 큰 것으로 나타났다. 또한 급식만족도 변수 중 메뉴 요인은 잔반량에 가장 큰 영향을 주는 요인이었으며 급식경영유형에 따른 잔반량의 차이는 유의적이지 않은 것으로 나타났다. 학교급식에서 잔반량은 학생들의 영양소 섭취량에 직접적인 영향을 미치므로, 학교급식의 만족도를 높이고 잔반량을 줄이기 위한 지속적인 노력이 필요한 가운데 균형잡힌 영양소의 섭취와 올바른 식습관 확립, 그리고 두뇌 및 지각능력 향상의 관점에서뿐만 아니라 학교급식 효율성 향상을 위해 규칙적인 아침식사 섭취의 중요성이 더욱 강조되어야 할 것이다.

• 좋은식품
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• 통권10호
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• pp.62-65
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• 1972

• 유통과학연구
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• 제17권11호
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• pp.73-79
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• 2019

Purpose: The purpose of this study was evaluated to compare the predictive power of distress prediction models by using discriminant analysis method and logit analysis method for food service franchise industry in Korea. Research design, data and methodology: Forty-six food service franchise industry with high sales volume in the 2017 were selected as the sample food service franchise industry for analysis. The fourteen financial ratios for analysis were calculated from the data in the 2017 statement of financial position and income statement of forty-six food service franchise industry in Korea. The fourteen financial ratios were used as sample data and analyzed by t-test. As a result seven statistically significant independent variables were chosen. The analysis method of the distress prediction model was performed by logit analysis and multiple discriminant analysis. Results: The difference between the average value of fourteen financial ratios of forty-six food service franchise industry was tested through t-test in order to extract variables that are classified as top-leveled and failure food service franchise industry among the financial ratios. As a result of the univariate test appears that the variables which differentiate the top-leveled food service franchise industry to failure food service industry are income to stockholders' equity, operating income to sales, current ratio, net income to assets, cash flows from operating activities, growth rate of operating income, and total assets turnover. The statistical significances of the seven financial ratio independent variables were also confirmed by logit analysis and discriminant analysis. Conclusions: The analysis results of the prediction accuracy of each distress prediction model in this study showed that the forecast accuracy of the prediction model by the discriminant analysis method was 84.8% and 89.1% by the logit analysis method, indicating that the logit analysis method has higher distress predictability than the discriminant analysis method. Comparing the previous distress prediction capability, which ranges from 75% to 85% by discriminant analysis and logit analysis, this study's prediction capacity, which is 84.8% in the discriminant analysis, and 89.1% in logit analysis, is found to belong to the range of previous study's prediction capacity range and is considered high number.