• Journal of the Korean Dietetic Association
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• v.1 no.1
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• pp.79-88
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• 1995

The purposes of this study were to : a) investigate actual time spent and expected labor time spent on management activities, and b) develop standardized indices of dietetic staffing needs in employee foodservice. A job analysis questionnaires were developed and mailed to 65 dietitians who were members of The Korean Dietetic Association Practice Group, members with management responsibilities in employee foodservices. Completed questionnaires were received from 32 dietitians for a response rate of 49%. The questionnaire contained two parts with a total of 99 statements. Statistical data analysis was completed using the SAS programs for descriptive analysis, wilcoxon signed ranks test, wilcoxon rank sum test, and pearson correlation. The results of this study can be summarized as follows. 1. The actual time spent on management activities by dietitians in employee foodservice was 69.80 hours and expected labor time spent was 61.81 hours. And they were significantly different (p<0.05). 2. ILO allowance rate( 11%) was applied: The standardized working hours per week of dietitians working in employee foodservice with manufacturing and industrial plants, and office building were 79.61 and 64.25 respectively ; Staffing need indices were 1.81 and 1.46 respectively on the base of 44 working hours. 3. The average standardized working hours per week was 68.61 hours and staffing need indices was 1.56

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.161-169
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• 2016

This study examined co-worker relationship on of life between employees of contract foodservice in general hospital. Contract foodservice managed general hospitals surveyed from 1 October 2015 to 31 October 2015. A total of 230 questionnaires (cook-30 questionnaires, nutritionist-50 questionnaires, cook's helper-150 questionnaires) were distributed, and 177 questionnaires were used for the study. As a result, the quality of life of employees contract foodservice general hospital was composed of sub-factors (employee engagement, stress at work, home-work interface, working condition, general well-being). co-worker relationship was composed of sub-factors (cooperative co-worker relationship, competitive co-worker relationship). Causal relationship between variables was through regression analysis, and significant results were shown. ooperative co-worker relationship had an effect on employee engagement, stress at work, working condition and general well-being. competitive co-worker relationship.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.6
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• pp.763-771
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• 2006

This study was conducted to suggest effective alternatives for human resource management in the foodservice industry by investigating the influence of social exchange on employee empowerment and organizational efficiency, The findings derived from the study are as follows: First, the major components of social exchange, organizational support and the leader-member exchange (LMX), significantly influenced the components of employee empowerment such as signification and self-determination. Secondly, we found that signification and self-determination had a significant impact on the turnover intentions and organizational commitment of the employees, which in turn organizational efficiency. Thirdly, both the employees' turnover intentions and organizational commitment were significantly influenced by the organizational support and the leader-member exchange. These results suggest that it is necessary to have active communication between organizational leaders and members to improve employee empowerment. In other words, employees should acknowledge the meaning and importance of their tasks and support at the organizational level should be provided to ensure employee empowerment.

• Journal of the Korean Dietetic Association
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• v.18 no.2
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• pp.155-169
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• 2012

The purpose of this study was to explore the relationship between student's foodservice satisfaction and foodservice employee's job satisfaction at elementary schools. The survey was conducted on 5th and 6th grade students and foodservice employees at 19 elementary schools in Gwangju, Gyeonggi. Statistical data analysis was completed using SPSS ver. 17.0 for descriptive analysis, frequency analysis, independent sample t-test, and ANOVA. Students were highly satisfied with 'variety of menu' (3.78) and 'food taste' (3.75). The healthy group and no plate waste group showed significantly higher satisfaction levels on seven items, except 'sanitary utensil', as compared to others. Foodservice employees had high levels of satisfaction with human relationships and their jobs, but they were dissatisfied with their wages. Older employees had a high level of satisfaction with 'relationship with a dietitian' (P<0.05), whereas employees with a low level of education exhibited higher 'respect and reflection of his/her opinion on the duty' (P<0.01) and 'current duties' (P<0.05) as compared to others. The group with higher student satisfaction showed significantly higher employee job satisfaction for 11 items, including 'cooperation with co-workers' (P<0.01), 'relationship with a dietitian' (P<0.05), and inversely, the group with higher job satisfaction exhibited significantly higher student foodservice satisfaction for all nine items. Therefore, foodservice satisfaction and job satisfaction have a mutually positive influence on each other.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.161-173
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• 2010

The foodservice industry should be customer-oriented and service-oriented because production and consumption occur simultaneously and sales depend on customers' participation in the foodservice industry. In this respect, it is faced with maintaining minimum human resources with efficient management systems and policies which employees can offer quality services. This study, therefore, aims to find out how internal marketing strategies affect conflict perception. The result of the study is as follows. Communication, service training, employee benefits and a reward system are generally important in the internal marketing. In particular, it is considered that employee benefits and a reward system based on finance are more important to employees than any other factor. Accordingly, companies should consider facilities offered to the employees, vacation and employee benefits. Also, it is shown that communication-obstacles take high proportion in the cause of conflicts and employee benefits in the internal marketing. This study showed the possibility of internal marketing used as a management method of human resources and a solution for resolving conflicts.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.841-848
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• 2008

This study attempted to find more efficient ways of managing human resources through the effect of service quality and affect response on job satisfaction of the employee in the food service industry. Quality of service to the customer has an effect on the response of the employee. Therefore providing a high quality of service quality to. the customer is an important factor that contributes to a positive work environment for employees in the food service industry. For this study, research data was collected from employees of various restaurants. Among a total of 170 collected questionnaires, 20 incomplete samples were eliminated and consequently a final 150 completed questionnaires were provided. The SPSS/win 12.0 was used for statistical analysis: frequency analysis, factor analysis, reliability analysis and regression analysis. It is recommended that the food service industry should provide a positive work atmosphere which is satisfactory to the employee based on the needs of the employee. This study indicated that the quality of service quality affected the response and job satisfaction of employees in the food service industry.

• Journal of the Korean Dietetic Association
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• v.10 no.3
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• pp.309-321
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• 2004

This research was conducted to increase the customer satisfaction through the evaluation of their satisfaction in employee-feeding foodservice operations according to the types of foodservice. The questionnaires were distributed to randomly selected customers of employee-feeding foodservice 120 each at two public organizations, two companies and two colleges. SPSS was used for descriptive analysis, Cronbach's Alpha value and Anova test. Six hundred seventy eight respondents in self-managed foodservices and 660 in contracted foodservices were participated for the survey. On average, the number of male respondents(67.9%) was more than twice than the number of female respondents(32.1%). As for the age group, twenties were the major with 48.5% at self-managed foodservices, 56.2% at contracted foodservices. With the marital state of the users, 57% at self-managed foodservices, 61.2% at contracted foodservices were single, showing higher proportion of non-married users at contracted foodservices. In all categories comprising the foodservice satisfaction, significant differences were shown in the quality of foods(p<0.001), tangibility(p<0.05) and empathy(p<0.05) according to the types of foodservice. Responsiveness(2.9$\pm$0.87) was ranked for the highest degree of satisfaction and reliance(2.32$\pm$0.76) was the lowest at self-managed foodservices. The result at contracted foodservices showed the same categorical order with responsiveness(2.9$\pm$0.87) ranked at the first and reliance(2.32$\pm$0.76) at the last.

• Journal of the Korean Dietetic Association
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• v.10 no.1
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• pp.34-46
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• 2004

The purpose of this study was to investigate disinfection state and effective factors of foodservice facilities and utilities of elementary schools in Busan area. Foodservice facilities and utilities investigated in this study were ceiling, wall, floor, trench, greasetrap, hood, pest and dumb waiter. The questionnaire which was administered to 196 dietitians was used as a survey method. The results were as follows. The washing method of foodservice facilities and utilities was mainly used by detergent washing-natural dry. The disinfection method of foodservice facilities and utilities was mainly sanitized by sodium hypochlorite. Dumb waiter and hood were sanitized by 70% ethyl alcohol and iodine. In washing and disinfection frequencies of foodservice facilities and utilities ceiling was twice/year, wall, hood and pest control facilities were once/week, floor, trench, greasetrap and dumb waiter were everyday, respectively. Floor, trench, greasetrap and dumb waiter were disinfected properly, whereas ceiling, wall, hood and pest were not disinfected properly. The washing method was related to dietitian's marital status and education. The disinfection state was related to dietitian's age and career, having of sanitation check list. The disinfection method was also affected dietitian's marital status, number of employee, duration of foodservice, number of total serving and having of sanitation check list. Therefore based on the results of this study, it should be given to the microbiological study on disinfection of facilities and utilities such as ceiling, wall, floor, trench, greasetrap, hood, pest and dumb waiter and the dietitian and employee's sanitation training also should be conducted continuously.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.746-752
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• 2007

The purpose of this study was to investigate the effects of HACCP education on improvements of knowledge in school foodservice employees in Gyeonggi-do, particularly in Anyang, Ansan, Siheung and Hwasung City. A first and second questionnaire was answered both before and after HACCP education that was directed by a dietitian. The change in HACCP knowledge after education, as compared to before, was statistically significant(p<0.01). Specifically, the average score after education increased more than 30 points in CCP2 and CCP6, and more than 60 points in CCP3. Most of the school foodservice operations performed sanitary education once a month; however, they did not perform regular HACCP education. The fact that the level of sanitary knowledge was different after HACCP education than before suggests the possibility of improving the sanitary performance levels of foodservice employees through continual education.

• Nutritional Sciences
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• v.8 no.2
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• pp.140-147
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• 2005

In order to promote foodservice for older adults, foodservice directors in Continuing Care Retirement Communities (CCRCs) must identify the dimensions used by residents to evaluate the service quality of dining service. A multidimensional measure of perceived service quality was developed based on residents' responses about their experiences with dining service. A survey was administered to residents in two CCRCs. Based on the results of principal component analysis, this study identified four dimensions: food quality, dining room employee's attitude and service skills, dining room employee's safety and cleanliness, and systemization of service delivery process. A new dimension that reflects residents' concern for the dining mom employees' safety and cleanliness also emerged. 1bis study points to areas of improvement for food quality and dining room employee's safety and cleanliness.