• Journal of the Korean Dietetic Association
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• v.18 no.4
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• pp.326-343
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• 2012

This study has attempted to collect actual spot's opinions and analyze importance-performance of indicators for the evaluation of hospital nutrition department. The results of this research were as follows: first, the average score of self-estimated performance was 3.75 based on a 5-point scale. The degrees of importance of hospital foodservice and nutrition department management were in the range of 3.71~4.85 out of 5.0 and the mean importance degree score was 4.37. Second, the average score of self-estimated performance in each category was significantly higher in the case of general special hospital compared to general hospital. Especially average performance score of nutrition management in the general special hospital was higher than that of general hospital (P<0.001). The average performance score of the hospital with more beds was significantly higher than that with less beds. Contract managed hospital's score was significantly higher than that of self-operated hospital in two categories, "facilities management" and "nutrition management" (P<0.05, P<0.01). In foodservice and nutrition management of task-separated hospitals, the average performance scores were significantly higher than those of not-separated hospitals (P<0.01, P<0.001). Third, according to the importance-performance analysis of recognition about indicators for the hospital nutrition department's operations evaluation, 'foodservice facilities management' and 'foodservice sanitation management' were in 'doing great', 'nutritional management' and 'operational management' were in 'low priority', and 'other foodservice management' was in 'overdone'. In conclusion, there's a need for institutional specific standards of sanitation for Korean hospital foodservice.

• Journal of the FoodService Safety
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• v.2 no.2
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• pp.67-77
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• 2021

Concerns regarding work and food safety in foodservice operations are growing. The purpose of the study is to suggest guidelines for designing foodservice facilities, including school foodservices and Korean restaurants. A case of a franchise restaurant specializing in a Korean food item, Seolleongtang, was used to explain the facility design. The contents of the manual included ways to determine space allocation, calculate the application of utilities and the diameters of supply utility pipelines, and suggestions on how to decide on air conditioning equipment. The standards of the American Gas Association and the Japan Foodservice Equipment Association (JFEA) were applied to design the restaurant space. The JFEA standards and knowledge based on experience and statistics were applied to calculate the usage of utilities like fuel and water. The standards of JFEA and the Society of Heating, Air-Conditioning, and Sanitary Engineers of Japan were applied to calculate the diameters of the water supply and drainage pipelines. For the setting of the heating, ventilation, and air conditioning systems, three ways to carry out the calculation of effective ventilation were explained, as well as options to dicide the standard parameters of the duct and ventilation fans. This manual can contribute to the design of effective and efficient foodservice facilities and help secure the work safety of foodservice employees thereby ensuring food safety.

• Journal of the Korean Society of Food Culture
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• v.12 no.4
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• pp.401-409
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• 1997

The purpose of this study was to investigate the current foodservice management practices of children care social welfare facilities. Questionnaire were sent to the directors of all 275 children welfare facilities in Korea and 107 returned facilities in korea and 107 returned the complete answers. These questionnaire were answered by manager. Equipments were evaluated by investigators using the evaluation form. staffing structure revealed that most of the facilities had a director, a secretary, nurse, but only 15% of the system hired a dietitian. It showed the shortage of nurse, physical therapists, and dietitian. Therefore, food purchasing, menu planning, food delivery, and the other food service management processes are handled by non-professionals, such as director, secretary, or cooks. Food purchasing money of total budget is $10{\sim}20%$. Food purchasing place in most facilities was market place. Foodstuffs were almost purchased $2{\sim}3$ per weeks. 90% of the welfare facilities were used the menu. Modified food frequency questionnaire were used to get the frequencies of each food items used in menu. The results showed relatively satisfactory in food frequencies, however, this was about what was used in menu, not vat was eaten by the residents. conditions of most equipments in the kitchen were defective specially in dishwashing and sterilization step.

• Journal of Community Nutrition
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• v.6 no.1
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• pp.42-47
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• 2004

The purpose of the study was to investigate assisted living residents' perception of foodservice experience using a qualitative approach. A total of 14 residents who lived in assisted living units of a continuing care retirement community participated in interview sessions. The interviews were semi-structured with open-ended questions. The interviews were transcribed and coded to identify themes from the responses. The residents perceived the availability of choices, variety of foods, and service positively, but expressed concerns about food preparation, food quality, and repetitive menus. They were particularly concerned with tough and dry meats. The foodservice department should consider the older residents' ability to chew and their changing taste buds when determining quality of food purchased and preparation methods. The residents considered the service pleasing and described it as satisfactory. They stated that the service staff was friendly but needed more training in proper service techniques. Communication between the foodservice department and the residents was an area to be improved. The foodservice department should increase the residents' involvement in the menu planning and evaluation of the foodservice on a routine basis. Foodservice managers and dietitians working for the older adults can utilize the findings of the study to identify strategies to improve foodservice at their facilities

• Journal of Community Nutrition
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• v.6 no.1
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• pp.41-47
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• 2004

The purpose of the study was to investigate assisted living residents' perception of foodservice experience using a qualitative approach. A total of 14 residents who lived in assisted living units of a continuing care retirement community participated in interview sessions. The interviews were semi-structured with open-ended questions. The interviews were transcribed and coded to identify themes from the responses. The residents perceived the availability of choices, variety of foods, and service positively, but expressed concerns about food preparation, food quality, and repetitive menus. They were particularly concerned with tough and dry meats. The foodservice department should consider the older residents' ability to chew and their changing taste buds when determining quality of food purchased and preparation methods. The residents considered the service pleasing and described it as satisfactory. They stated that the service staff was friendly but needed more training in proper service techniques. Communication between the foodservice department and the residents was an area to be improved. The foodservice department should increase the residents' involvement in the menu planning and evaluation of the foodservice on a routine basis. Foodservice managers and dietitians working for the older adults can utilize the findings of the study to identify strategies to improve foodservice at their facilities.

• Journal of the Korean Home Economics Association
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• v.45 no.1
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• pp.91-99
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• 2007

The purpose of this study was to determine a is finding the process for the development of professionals in the foodservice industry. The Questionnaire used in this study was designed to measure the capabilities of professional foodservice employees, investigate the importance and accomplishments of curriculum of the major subject, and determine areas matters of the for improvement in the of field. It was distributed to 101 professors (include lecturers) of foodservice departments, from February 1 to 28, 2006. A total of 101 usable questionnaires were received amounting to a 100 percent response rate. Statistical data analysis was completed using SPSS Win(11.0) for frequency, t-test, one sample t-test, and IPA(importance performance analysis). The results were as is follows. Regarding the As regard capabilities of professional foodservice employees, they remarked that the fair values and creative thinking are the most important. Regarding the curriculum of the major subject, generally the importance degree is higher than the accomplishment degree. The areas improvement are as follows: development of curriculum, securing the excellent faculty, academic-industrial cooperation, expanding and improving the university facilities in university, and increasing the experience during the term.

• Korean Journal of Community Nutrition
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• v.14 no.1
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• pp.114-122
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• 2009

The purpose of this study was to identify the factors of university residence hall foodservice quality which has correlations with subjective QOL (quality of life) of target customers. A total of 176 questionnaires from students of 4 universities in Daegu, Gyeongbuk area were used for the analysis. The male students using residence hall foodservices were highly satisfied with 'clean appearances of employees' ($4.86{\pm}1.25$) and 'clean facilities' ($4.79{\pm}1.26$), while the degree of satisfaction with 'convenient facilities' ($4.50{\pm}1.20$) showed the highest score with female students. Ranking analysis using Spearman's ${\rho}$ revealed that there were significant correlations between students' satisfactions with the dimensions of 'foods and kindness of employees', 'hygiene', 'nutrition', and 'convenience' and their QOL, even though physical QOL of female students showed no significant correlation with satisfaction towards residence hall foodservices. As a conclusion, there should be efforts to improve the QOL of target customers through foodservice quality management.

• Korean Journal of Community Nutrition
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• v.5 no.3
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• pp.522-528
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• 2000

The purpose of this study was to provide basic reference materials for improving the quality of the military foodservice so that they can satisfy the customers needs. The questionnaires employed in this study were developed based on the IPA(Importance Performance Analysis). The questionnaires for the military customers(Group A which is the smaller size then Group B which is larger in size ; a criteria for the classification is the number of soldiers served in the foodservice facilities) consist of demographic variables, concerns about the military foodservice, and service practices. A total of 656 military customers answered the questionnaires. A statistical data analysis was conducted using the SPSS/win package program for descriptive analysis, a $\chi$$^2$-test and t-test. The results of this study could be summarized as follows : The IPA in case of Group A showed the following attributes in Quadrant A(\"focus here\") : (1) availability of the meals that the customers prefer, (4) taste of the food, (16) cooking methods that the customers prefer, (17) the overall quality of the breakfast. The IPA in case of Group B showed the following attributes in Quadrant A(\"focus here\") : (11) cleanliness, (12) kindness of the foodservice personnel, (15) the overall quality of the service, (17) the overall quality of the breakfast. The opinion of the Group A on the improvement of military foodservice was significantly different from that of Group B in the areas of meals/service improvement, problems in military foodservice, improvement in service methods, etc.(p < 0.05).ods, etc.(p < 0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.619-634
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• 2015

The objective of this study was to provide information on difficulties in performing tasks of employees of the Center for Children's Foodservice Management (CCFSM) to obtain information as a resource for improving work performance. Data were collected from employees working at the CCFSM over a period of 6 months until December 2013. The recruitment period was from 16 December, 2013 to 30 January, 2014. A total of 228 employees (79.7%) participated in the study, and 227 completed questionnaires were analyzed. Statistical analyses were performed on data utilizing the SPSS V20.0. Employees tasked with 'nutrition guidance visits', 'hygiene safety guidance visits', and 'teaching to cook visits' who worked outside of the office frequently had difficulties with 'physical exhaustion'. They reported that 'working outside of the office encumbers later office work' and that 'employees' suggestions for changes are not easily accepted in child-care facilities. The following statements in the questionnaire were highly rated by each of the employees in charge of 'Gathering training' and 'Budget management': 'As a gathering training is conducted within the working hours of child-care facilities, participation rate is low' and 'The differences in regulations of consignment organization, local government, and KFDA are confusing'. This study also suggests that CCFSMs should have authority over child-care facilities, which demonstrate no desire for improvement even after CCFSM employees offer several suggestions for better foodservice or deliberately avoid participating in CCFSMs without good reasons. Besides, CCFSMs are supported by the KFDA and can lessen the workload of child-care facilities in developing educational materials for better foodservice.

• Journal of the Korean Home Economics Association
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• v.25 no.4
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• pp.73-83
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• 1987

This study was conducted to evaluted the industry foodservice management practices, and to suggest guidelines for the effective foodservice management. The results of the study can be summarized as follows: 1) Feeding numbers among the types of industry were varied widely, and foodservice personnels were insufficient when comparing with the feeding numbers. 2) Effective recording as well as management system were not fully established in menu planning, food production, assembly and service. Thermal retention equipments were not provided to control food quality. 3) Convenience food items such as frozen beef cutlet, hambergar patty, retail cuts of meat, and canned fish were seldom used. 4) Sanitary conditions of kitchen and dining areas were evaluated as unsatisfactory comdition. 5) Equiped rate of facilities in surveyed foodservice operations were 52.7 percentage of the required standards.