• 한국식생활문화학회지
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• 제6권4호
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• pp.381-391
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• 1991

The following study was done to investigate foodservice management practice. Total subjects were 18 foodservices in social welfare facilities in Seoul. Among studied facilities, nine were the welfare facilities for children, five were the welfare facilities for elderly, two were the welfare facilities for a mentally and physically disabled person and the remaining two were vagabond care facilities. Methods used were mainly questionaires. These questionaires were answered by manager and interviews were also done for a same person. Equipments were evaluated by investigators using the evaluation form. The results of the study were summarized as follows. Number of cooks and assistant cooks among employee in foodservice establishment were about 2-6 persons. One dietitian is stationed in 2 places among 18 places. Food purchasing and menu plannings were mainly practiced by manager, secretary and other personnels, in more than 50% of social welfare facilities. The type of the menu in most facilities was the set menu. The period of turn over for cycle menu was a week in 50% of facilities. Seventy seven point eight percentage of the welfare facilities were used the weekly or monthly cycle. For the food preparation, there was almost no place using standard recipes. Foodstuffs were purchased in local market. Moreover, the preference test of served foods were done for residence of each facilities. But it was not applicated effectively. Conditions of most equipments in the kitchen were defective specially in dishwashing and sterilization step.

• 대한지역사회영양학회지
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• 제15권2호
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• pp.266-274
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• 2010

The purposes of this study were to evaluate on the importance about the possible remedies for improvement of sanitation management by foodservice manager and to compare dietitians' opinion and that of administrators about theirs. A questionnaire survey was performed by 282 dietitians and 56 administrators, who were involved at foodservice facilities in Daegu and Gyeongbuk from March 7 to March 9 in 2007. According to the results of the importance evaluation analysis about the remedies for improvement of sanitation management, there were significant differences between dietitians and administrators in the means of 6 items such as "remodeling of hygiene equipment and facilities", "improvement of dietitians' food safety knowledge", "self-operated management of foodservice operation", "enforcement of cooperation between the CEO or administrators and dietitians", "development of food safety education program for foodservice workers", "increasing of foodservice operating budget". In all of them, the dietitians' evaluation scores were significantly higher than that of administrators. In addition, four factors were extracted by exploratory factor analysis. According to the results of one-way ANOVA, operating, education, and policy support sector showed that significant differences across type of foodservice, frequency of meals served, number of meals served per day, dietitians' education level and career. On the other hand, supervision sector showed that significant differences across number of meals served per day and dietitians' employment type. In conclusion, in order to increase the quality of sanitation in the foodservice operation, we should increase sanitation performance and enforce the food-safety education for foodservice workers. In addition, government should increase the policy support.

• 한국식품영양과학회지
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• 제44권9호
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• pp.1374-1387
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• 2015

본 연구에서는 2013년 7월 9일부터 7월 31일까지 우편 또는 전자우편, 방문을 통해 55개소의 청소년수련원에 종사하는 원장(소장), 운영담당자, 청소년지도사, 조리사 및 영양사 중 한 명을 대상(명)으로 급식운영실태 조사를 실시하였으며 학교 수련교육을 목적으로 입소하여 3끼 이상 급식을 이용한 중 고등학생 249명을 대상으로 2013년 7월 12일부터 7월 23일까지 청소년수련시설을 직접 방문하여 급식만족도 조사를 실시하였다. 청소년수련시설의 급식운영현황을 조사하고 급식에 대한 학생들의 의견 및 만족도를 파악하여 향후 청소년수련시설 급식의 질 향상과 바람직하고 안정적인 급식운영에 필요한 기초 자료를 제공하고자 하였다. 청소년수련시설의 운영현황에 대한 결과는 41.8%의 수련시설이 10년 이상 운영되었고 45.5%의 시설이 평균 100~200명의 학생을 대상으로 급식을 제공하였다. 급식판매비용은 평균 4,450원으로 나타났고 식재료의 비용은 평균 2,083원으로 조사되어 판매비용의 약 46.8%를 차지하는 것으로 조사되었다. 식품위생법의 보존식 관리규정을 지키지 않고 보존식을 관리하는 시설이 21.8%로 나타났고, 12.7%의 시설 이 영양사를 고용하지 않았다. 급식소의 위생관련 기기 및 설비보유 현황에서 27.3%의 시설만이 다기능 오븐을 보유하고 있는 것으로 조사되었다. 급식 이용 학생을 대상으로 한 결과에 따르면 식재료별 조리법 중 쌀밥(34.1%), 육류는 찜(29.3%), 가금류는 튀김(25.3%), 어패류는 튀김(41.0%), 난류는 부침(36.9%), 서류는 튀김(31.3%), 채소류는 샐러드 (32.1%), 김치류는 배추김치(46.6%), 면류는 양식(38.6%), 후식류는 아이스크림(27.7%)을 가장 선호하는 것으로 나타났다. 잔반의 원인에 대해서는 '음식이 맛이 없어서'가 38.7%로 가장 높게 조사되었다. 청소년수련시설 급식에 대한 전반적인 만족도 조사 결과 전체 평균 3.45점으로 보통 수준으로 만족하고 있는 것으로 나타났다. 위생, 음식 및 메뉴, 서비스 및 시설요인의 속성에서 중요도에 비해 수행도가 낮게 평가되었으며 '식당위생', '음식 맛', '다양한 후식의 제공', '식사공간온도'가 전반적 급식만족도에 유의적인 영향을 끼치는 것으로 조사되었다. 청소년수련시설을 이용하는 학생들에게 음식의 맛이 만족도를 결정하고 잔반의 양을 낮추기 위해 중요한 요인으로 응답되었으므로 고객의 선호를 고려한 새로운 조리법을 개발하고 메뉴를 구성하는 것이 필요하다. 또한 학교급식과 같이 청소년수련시설 급식에 적합한 급식 매뉴얼 수립하고 이를 뒷받침할 수 있는 규정을 확립하여 학생들의 급식에 대한 만족도를 높이고 안전한 급식환경을 조성해야 한다.

• 한국식품영양과학회지
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• 제43권9호
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• pp.1447-1456
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• 2014

본 연구는 경남지역 초 중 고등학교 영양(교)사를 대상으로 학교급식시설 현대화 사업 완료 여부에 따른 급식시설 설비에 대한 인지도의 차이를 분석하여 학교급식환경 개선 및 향후 진행될 급식시설 현대화에 실질적이고 유용한 기초 자료 제공하고자 수행되었다. 2012년 7월 23일~8월 31일까지 총 391부의 설문지를 배부하여 289부(회수율 73.9%)가 회수되었고, 이 중 응답이 부적절한 14부를 제외하고 총 275부(분석율 70.3%)를 최종 분석 자료로 사용하였다. 본 연구의 결과를 요약하면 다음과 같다. 첫째, 학교급식소 운영 특성 현황으로 학교형태가 초등학교 51.6%였으며, 공립이 77.8%였다. 급식유형으로 도시형이 54.9%였으며, 조리종사자수는 평균 6.27명이 근무하였고 1일 급식횟수는 1식이 84.7%로 2 3식보다 높게 조사되었다. 급식실시기간은 11~15년 38.2%로 가장 높게 나타났다. 둘째, 조사대상인 경남지역 학교 275곳 중 32.7%인 90곳이 학교급식시설 현대화 사업이 완료되었으며, 67.3%인 185곳이 학교급식시설 현대화 사업이 아직 이루어지지 않았다. 학교급식시설 현대화가 미완료된 학교 총 185곳 중 향후 현대화 계획이 있는 곳은 24.9%인 46곳뿐이었다. 셋째, 학교급식시설 현대화 사업 완료 여부에 따른 급식소 부대시설 보유 실태 차이의 분석 결과, 학교급식시설 현대화 사업을 완료한 학교에서는 검수실(P<0.01), 전처리실(P<0.001), 식기세척실(P<0.001), 소모품보관실(P<0.001), 조리원전용화장실(P<0.05), 경의실(P<0.01), 샤워실(P<0.001), 세탁실(P<0.001), 보일러실(P<0.05), 배식운반차 보관실(P<0.05)을 보유하고 있는 반면, 현대화가 미완료된 학교에서는 보유하고 있지 않는 경향을 보였다. 넷째, 학교급식시설 현대화 사업 완료 여부에 따른 급식소 부대시설 면적에 대한 인지도의 차이를 분석한 결과 현대화 사업이 완료된 학교(1.71)와 미완료된 학교(1.60) 사이에 유의한 차이가 있었다(P<0.05). 학교급식시설 현대화 사업이 완료된 학교의 전처리실(P<0.001), 식품보관실(P<0.05), 소모품보관실(P<0.01), 급식관리실(P<0.001), 경의실(P<0.05), 샤워실(P<0.01)의 면적에 대한 인지도가 미완료된 학교보다 높았다. 다섯째, 학교급식시설 현대화 사업 완료 여부에 따른 급식소 부대시설에 대한 만족도 차이에 대하여 살펴본 결과 급식소 부대시설에 대한 만족도의 전체 평균값이 현대화 사업이 완료된 학교(3.32)보다 미완료 학교(2.62)가 유의적으로 낮게 나타났다(P<0.01). 여섯째, 학교급식시설 현대화 사업 완료 여부에 따른 급식 설비 실태 차이에서는 현대화 사업이 완료된 학교(3.77)보다 미완료된 학교(3.30)에서 낮게 나타났다(P<0.001). 학교급식시설 현대화 사업이 완료된 학교의 바닥(P<0.05), 출입구(P<0.001), 배수(P<0.001), 수도(P<0.01), 조명(P<0.001), 수세시설(P<0.001), 급식관리실(P<0.001), 경의실(P<0.001), 화장실 샤워실(P<0.001), 전처리실(P<0.001)에 대한 인지도가 미완료된 학교의 인지도보다 유의적으로 높았다. 본 연구 결과를 근거로 하여 다음과 같이 제언을 하고자 한다. 첫째, 학교급식소의 외부고객인 학생, 교직원의 만족도 향상과 내부 고객인 급식종사원과 영양(교)사의 바람직한 직무환경 제공이라는 측면에서 경남지역에서 학교급식시설의 현대화 사업이 아직 이루어지지 않은 학교를 대상으로 향후 학교급식시설 현대화 사업이 조속히 이루어질 수 있도록 정책에 반영되어야 할 것이다. 둘째, 향후 학교급식시설 현대화가 미완료된 학교를 대상으로 현대화 사업을 실시할 경우 급식 위생 관리에 기본적으로 필요한 부대시설의 설치 시 급식인원수, 작업량과 작업자 인원수에 맞도록 시설별로 적정 수준의 면적을 확보하여야 할 것이다. 셋째, 향후 경남지역 학교급식을 대상으로 학교급식시설 설비 및 학교급식시설 현대화 사업과 관련하여 다양한 연구가 활발히 이루어져야 할 것이다.

• 한국생활과학회지
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• 제7권1호
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• pp.217-233
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• 1998

Foodservice management practices in 52 educare centers in Jeonbuk province were evaluated in order to provide basic informations and guidelines for the standardization of foodservice management and facilities in the educare centers. The survey was conducted using the structured questionnaire. The results are summarized as follows: 1. Only 10% of the centers investigated had the stationed dietitian, therefore most of foodservice management was not conducted by a professional personnel. The average number of kitchen employees was 1.3 and significantly different with type(p<0.05) and size(p<0.001) of the centers, which was not enough to meet the regulation. 2. Menu planning was performed mostly(59.6%) by managers and teachers of educare centers. Food items were purchased(94.7%) and recieved(91.6%) by kitchen employees or center managers and teachers. Produced foods were also evaluated(97.7%) and distributed(100%) by kitchen employees or center managers and teachers depending on their experience without any supervision of the professional personnel for the mass production. 3. Among the centers studied, 84.6% of them conducted nutrition education programs regularly by teachers. About 77.3% of them evaluated that these programs did not accomplish the proper training for good food habit because of the lack of nutritional knowledge(54.5%) and educational media(27.3%). 4. In general, the hygienic maintenance was evaluated as fair state to need the improvement. 5. Kitchen facilities and equipments were similar to those of home cooking and did not meet the standards for institutional practices. Besides, automated machinery and tools for safety, sanitation and improvement of work efficiency were far short. 6. Log book for the foodservice management was not prepared properly, which made the systematic planning and operation of the foodservice facilities difficult.

• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.321-326
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• 2007

The microbial contamination levels of school classrooms were assessed as foodservice environments for elementary students. Two elementary schools located in Kyunggi-do were selected, and the total plate counts (TPC) and coliforms were measured from the classroom facilities, including the tables, chairs, floors, shelves, doors, as well as the hands of students, and the air of classrooms. The TPC of the classroom facilities were relatively low ranging from 2.30 to 3.79 log CFU/100 cm$^2$. The TPC counts from the hands of serving students and served students, were 6.39 and 5.33 log CFU, respectively, and the TPC counts of the foodservice utensils were <3.00 log CFU/ea before use and 4.77 CFU/ea after use. The air samples of 'empty classrooms during physical education', 'after physical education class', and 'during lunch' showed the contamination levels of 26 CFU/m$^3$,392 CFU/m$^3$, 364 CFU/m$^3$, respectively, suggesting that the microbial levels in the air varies greatly depending on the class activity before foodservice. When the TPCs of the air during lunch were measured from 18 classrooms, the levels ranged from 76 to >2228 CFU/m$^3$. Coliforms were not detected in the classroom facilities; however, air samples of the classrooms showed 1${\sim}$2 CFU/m$^3$. The above results show that classroom air and the hands of students, can have high levels of microbial contamination, which must to be controlled for safer school foodservice.

• 한국식품조리과학회지
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• 제13권2호
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• pp.124-146
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• 1997

The study was surveyed to evaluate the foodservice program. The survey was conducted based on instrument which was developed by reviewing previous research. The instrument was provided to 60 nutritionists at the elementary schools in Taegu area. The data include 4 major parts of task performance rate, delivery and service, menu management, and satisfaction of foodservice facilities. Data obtained from survey are analyzed by SPSS program. These results show that the performance rates of determination of nutritional needs and menu planning is high to 98.3％ both and 23％ of nutritionists don't perfomed nutrition education.

• 대한지역사회영양학회지
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• 제11권2호
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• pp.229-239
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• 2006

This study was carried out to investigate foodservice management practices of 100 child care centers nationwide, and to provide background information for developing foodservice management policies at child care centers. Approximately 20% of the child care centers had a separate dining room; most of the centers were vulnerable to sanitation or safety problems. The percentage of the centers that planned menus was about 60% and 10% established standardized recipes. Fourteen percent of the centers kept records for distribution and menu evaluation and 33% kept sanitation management records. Since only 7% of the centers employed a dietitian, foodservice in most centers were not managed by professionals. The results of menu assessment revealed that 56.5% of the national/public child care centers received 19 points or higher out of 21 points, whereas 5.6% of the private child care centers received the same scores. Proper usage and storage of raw food, sanitary management of equipment and facilities, waste management/leftover food treatment, and basic facility of cooking zones were performed well by many centers. The overall scores of foodservice performance were only 31.2 out of 60 points, representing relatively poor safety management, food procurement management, and facilities and equipment management. These results indicate that the foodservice management of the child care centers are in a relatively poor state. Since nutrition management of the most centers was performed by non-professionals, it may not be possible to provide proper nutrition for health and normal growth of preschool children and to perform efficient nutrition education programs. The following suggestions are strongly recommended in order to improve foodservice performance at child care centers. First, foodservice administration should be performed by a dietitian, and second, efforts should be focused on strengthening nutrition and sanitation management.

• 한국식생활문화학회지
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• 제13권5호
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• pp.423-430
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• 1998

The purposes of this study were to (a) measuring attitude and satisfaction of Yonsei university students towards contracted vs. rented university foodservices, (b) determine university students' overall satisfaction & perception regarding the factors improved towards university foodservice and (c) provide recommendation on marketing strategies for university foodservices. Questionnaires were hand delivered to 600 Yonsei University students by designated coordinators. A total of 549 questionnaires were usable; resulting in an 93% response rate. The survey was conducted between October 12 to October 18, 1995. Statistical data analysis was completed using the SAS Programs for descriptive analysis, T-test, ${\chi}^2-test$, ANOVA, Factor Analysis and Stepwise Multiple Regression. The results of this study can be summarized as follows: 1. Performance mean score for contracted foodservice management in terms of food, menu, price, hygiene, facilities was higher than for rented foodservice management. 2. The average satisfaction score for contracted foodservice management in terms of price was lower than for rented foodservice management. There was no gap between contracted foodservice management and rented foodservice management in overall satisfaction score and price satisfaction score. 3. Perception regarding the factors improved of thirteen factors to be improved except operating hours, waiting time, price, food quantity were perceived as better by students. 4. Perception regarding the factors improved have correlation with foodservice qualify attribute's performance. 5. According to multiple regression analysis, 92.05% of the variance in respondents' satisfaction score could be explained by procedure after meal, purchasing procedure, operating hours, availability of breakfast, waiting time, atmosphere, price, facilities, service endeavor to survey satisfaction in foodservice, availability of kitchen and wall space, portion size, taste of food, change of cafeteria name, the number of seats, and variety of menu.

• Nutrition Research and Practice
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• 제3권1호
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• pp.49-55
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• 2009

This study investigated the management importance and performance level of foodservice managers at senior centers. Using the survey, perceived importance and performance levels of seven foodservice management areas were evaluated and analyzed. Data showed the foodservice facilities were being managed by dietitians (61.6%) or non-dietitians (38.9%). The result indicated that overall importance level (3.43) was higher than performance level (3.02) (p<.01). As of the IPA result, dietitians and non-dietitians had different perspectives in terms of managing the eight categories of foodservice areas. The differences in the IPA results between the two groups may reflect bias attributable to the respondents' degrees of knowledge and professional preparation. The research findings could enhance our understanding of importance of hiring professional dietitians to operate foodservice at senior centers and find out which management area should be concentrated for more effective foodservice management.