• Journal of the Korean Dietetic Association
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• v.15 no.4
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• pp.364-382
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• 2009

The purposes of this study were to develop the standard indicators to evaluate the food and nutrition systems in hospitals and to test the validity of those items scientifically. The results were as follows: First, the conceptual validity was examined with recognition degrees of importance from the hospital nutrition department managers. All of the hospital nutrition department's operation evaluation standards and the indicators' conceptual validity tested were in the range of 3.71~4.93 out of 5.0, and the mean score was 4.36. Therefore, the conceptual validity was verified. Second, to verify the factor validity of the items of the standards and indicators for the hospital nutrition department's operation evaluation, the standards and indicators were analyzed as key-factors. Key-factor analysis after vertical rotation showed that four factors appeared and were composed of (a) facilities management, (b) sanitation management, (c) operation & foodservice management, and (d) nutrition management. Third, the reliability of the standards and indicators for the hospital nutrition department's operation evaluation was analyzed and resulted in a score of 0.98, which showed good internal consistency. Fourth, the discriminative power of each item of the standards for the hospital nutrition department's operation evaluation was tested by checking the differences between groups with first quartile and forth quartile of total evaluation scores. The indicators having low distinction power were modified into obligatory items or eliminated for better differentiation.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.474-487
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• 2009

The principal objectives of this study were to evaluate the space, equipment, and institution rate by functional area, and to suggest appropriate types, numbers, and equipment capacity by school foodservice size for optimal employee job performance and efficiency. Data were collected and administered by 263 dietitians who attended elementary and middle schools in Gyeonggi Province, and the data were analyzed using SPSS statistical software. Among a total of 72 respondents who provided usable data, 31 (48.6%) respondents were nutrition teachers and 37 (51.4%) were part-time dietitians. The majority of the respondents reported that their foodservices were self-operating types (94.4%), and 8 meals out of 10 meals provided over a 2-week period were served as normal meals, defined as meals consisting of Bab, Kook, Kimchi, and 3 side dishes (73.6%). The mean kitchen space was $186.25\;m^2$ for 500 meals/day, $269.7\;m^2$ for 501 to 1,000 meals/day, $249.1\;m^2$ for 1001 to 1500 meals/day, and $274.87\;m^2$ for 1,500 or more meals/day. The mean space of functional areas was $11.52\;m^2$ for office, $12.63\;m^2$ for storeroom, $9.55\;m^2$ for receiving area, $27.23\;m^2$ for pre-preparation area, $149.9\;m^2$ for cooking area, $18.33\;m^2$ for assembly/service area, $45.50\;m^2$ for dishwashing area, and $17.20\;m^2$ for locker room. Only two pre-preparation and cooking spaces increased significantly with increasing size of school foodservice (p<0.05). Office, cooking area, and locker room were allocated in all foodservices. However, the pre-preparation area (68.7%), receiving area (56.5%), assembly/service area (38.1%), and dishwashing area (37.7%) were lowly installed in the surveyed facilities. Through a focus group meeting discussing the results of this study, appropriate equipment and its dimensions were suggested according to functional areas and foodservice scales. Future studies will be necessary to allocate the appropriate space by functional area with the proposed equipment requirements for optimally efficient decision making in equipment purchasing.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.185-198
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• 2010

The purpose of this study is to examine the relationship between students' satisfaction levels with culinary practice facilities and adaptation to college life according to their educational experience before joining university. Two hundred culinary arts majors from three universities were sampled and 191 questionnaire copies analyzed. The analysis results are as follows. First, the adaptation level of the group with educational experience was partly higher than that of the group without educational experience. Second, the adaptation level of the group with a relatively high satisfaction level was higher than that of the rest. Third, when the satisfaction level with the facilities for culinary practice was high, the group without educational experience showed a higher level of attachment to university and better physical adaptation than the group with educational experience. Whereas the latter showed a higher level of emotional and social adaptation than the former When the satisfaction level with the facilities for culinary practice was low, the group without educational experience showed a higher level of attachment to university than the group with educational experience. On the other hand, the latter showed a higher level of social, emotional and physical adaptation than former. Therefore, in order to create a future-oriented harmonious teaching and learning experience, a new educational cooking environment that is fully functional and serves to heighten the satisfaction level of students should be designed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.613-623
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• 2010

The purpose of this study was to examine parents' perceptions towards the importance and performance levels of foodservices quality at kindergartens. The questionnaire was developed to measure the thirty-one quality attributes of foodservice operations. A questionnaire survey was conducted to 500 parents and the return rates were 62.4%. The survey period was from July 15 to August 8, 2008. The parents had a high level of perception toward the need for foodservice, earning 4.46 points out of 5 point. Their perceptions of foodservice quality were examined by six dimensions of importance and performance level. While the parents gave 4 points or greater of 5 points to most quality attributes of importance level, they gave 4 points or less out of 5 points to most quality attributes of performance level. As for the importance and performance level of the quality dimensions of foodservice, parents regarded sanitation as the most important dimension. IPA showed that 'ventilation', 'sanitation of tableware' and 'sanitation of dining tables and chairs' were included as 'focus' areas. The overall satisfaction level for foodservice was 3.74 out of 5 points A higher level of satisfaction was shown at self-operated foodservice system of kindergartens. According to multiple regression analysis, 46.3% of the variance in the respondents' overall satisfaction scores was explained by factors such as food, menu and price, facilities, sanitation, atmosphere and foodservice effects.

• The Korean Journal of Food And Nutrition
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• v.22 no.1
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• pp.141-149
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• 2009

The elderly population in Korea is growing rapidly and their needs for long-term care has also increased. By the year 2018, our society will be approaching aged society and by 2026 it will be a super-aged society. The purpose of this study was to employ conjoint analysis to establish the relative importance of foodservice encounters in terms of determining the utility values of hospital foodservice for elderly patients. According to the results pearson's R(0.420) and Kendall's tau(0.402) statistics showed that the model fits the data well(p<0.05). The relative importance scores of hospital foodservice encounters were as follows: dietary counseling with dietetics(51.2%), foodservice personnel(48.7%), and food(0.1%). A soft cooking method(0.001) was preferred to a general cooking method(0.001), and kind foodservice personnel(0.086) were preferred to quick service(-0.086). Finally, counseling with a dietitian once a week(-0.138) was preferred to counseling twice a week (-0.276). Based on this conjoint analysis, the most preferable model for foodservice at a long-term care facility would be; soft cooking methods, kind service by foodservice personnel, and dietetic counseling once a week. Overall, a better understanding of the specific needs of our institutionalized elderly is one of the key elements that can help our long-term care system develop improved foodservice programs.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.355-364
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• 2002

For the introduction of HACCP to industry food service, a survey was conducted from 150 dieticians and 40 managers on their recognition on HACCP system. The questionnaire of the survey included the status of current food safety management, management responsibilities, recognition on HACCP, problems in HACCP introduction. The majority of respondents was satisfied with the current food safety management, and the food service managers were more confident than dieticiant in terms of food safety. Foodservice managers (100%) and dieticians (96%) recognized HACCP system; however, they responded the application of HACCP to industry food service were only 27% and 12.5%, respectively. They pointed out the reasons that they cannot introduce HACCP to their industry food service were the lack of benefits and good facilities. Dieticians strongly recognized the need of correction oi food safety manasement in industry food service, compared with food service managers. The results suggest that the introduction of HACCP to industry food servife should be accomplislled by continuous education and information on food safety, improving facilities and a variety of benefits to HACCP-implemented companies from the government.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.457-465
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• 1995

The purpose of the present study is to identify potentially hazardous factors which can contribute to the outbreak of foodborne disease and to represent more practical management methods in terms of environmental sanitation and facilities for the kitchen. 230 Korean-style restaurants in Seoul were assessed and analyzed by the restaurant total area. Facilities and sanitary check-lists were developed to evaluate the facilities and sanitary conditions of sampled restaurants. The sanitary condition of kitchen, guest room and other area were assessed by the sanitary score. The basic cooking machinery and utensil were properly facilitated but automation machinery were equiped below 10% sampled restaurants. The kitchen area were not properly sufficient to total area. Sanitary condition of kitchen, guest room, cooking appliance and stored foods were evaluated as the unsatisfactory state with potentially hazardous. Concrete guidelines should be made in terms of following item; establishment for the kitchen space expansion, facilities for the improvement of the working environment and sanitary condition of foods cooked. Additionaly, it need to practice the effective education and training program for the foodservice manager and employees.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.139-154
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• 2015

This study examined the causal relationship between work environment and job satisfaction/turnover intention through statistical analyses using the statistics programs SPSS(18.0) and AMOS(18.0) of over 268 business owners operating small sized Chinese restaurants in the Busan and Gyeongnam area. Research results found that among the business owners of small sized Chinese restaurants, 130 were owner/chefs (48.5%), 63 engaged in hall serving (23.5%), and 75 were in delivery (28.0%). It was also found that while the physical environment had a positive effect on work pride and economic satisfaction, sale stress had no effect on work pride and economic satisfaction. In addition, the physical environment and mental labor environment showed a positive effect (+) on turnover intention, although job satisfaction (work pride, economic satisfaction) showed a negative effect (-) on turnover intention. Such result leads to the conclusion that for business owners of small sized Chinese restaurants, sale stress experienced during the course of business serves as a factor weakening job satisfaction while increasing turnover intention to a greater extent of the physical environment (kitchen facilities and hall facilities). Thus, it seems that practical business training, such as service training, is a greater necessity for business owners of small sized Chinese restaurants, as opposed to an improvement of restaurant facilities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.3
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• pp.383-387
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• 2006

Microbiological hazard analysis of foodservice facilities and utensils of 6 hospitals in the Honam region was evaluated. In the microaerosol evaluation, the microbial counts of dinning table, kitchen, and freezer were comparatively high, and it indicated the microbial contamination of these facilities should be effectively managed. In the microbiological hazard analysis evaluation of cooking utensils and appliances, the total plate counts of cutting boards, knife, and meal plates were comparatively high but did not reveal significance. The counts of coliforms, Staphylococcus aureus and Escherichia coli, were lower than the general limit of microbial contamination, and the microbiological safety of the cooking utensils and appliances were satisfactory. In the microbial safety evaluation of side dishes, microbial counts of heat-cooked foods were generally low and microbiological hazards of these side dishes were comparatively low.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.216-220
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• 2002

The microbiological examinations of food service operations were conducted for the hygienic evaluation at four elementary schools in Busan, Korea. Total one hundred and seventy two swabbed samples using sponge were collected from the surface of environments, utensils and equipments of food service facilities and analyzed by measuring the total, coliform and psychrotrophic count. Sampling sites were the surfaces of floors, drains, walls, knives, cutting boards, rubber gloves, vinyl aprons, plastic containers, carriers, shelves, trays, dry shelves, electric tray dryer, food containers, soup containers, rice cookers, frying pans, boiling cookers, refrigerators, dumb waiters and dishwashers. The swabbed samples kept in an ice-parked box were transported to a laboratory and analyzed. The results demonstrated that the degree of contamination depended on the sampling sites. Averages of total counts of surface swab samples were ranged from 0.62 to 7.79 Log CFU/200 cm$^2$. The level of coliforms were ranged from not detectable to 5.26 Log CFU/200 cm$^2$, and those of psychrotrophs from not detectable to 6.15 Log CFU/200 cm$^2$. The severely contaminated sites were dumb waiters, drains, rice cookers, knives, plastic containers and floors. Also cutting boards, rubber gloves, carriers, drying shelves, vinyl aprons, boiling cookers, soup containers, frying pans and refrigerators were highly contaminated with the level of abode 3.5 Log CFU/200 cm$^2$. Therefore, those sites should be focused and controlled according to control points of sanitation standard operating procedures (SSOP). Also, periodic microbiological examination in addition to visual examination is recommended on these highly contaminated sites indicated above results at food service operations in elementary school.