• 서비스연구
• /
• 제4권2호
• /
• pp.37-47
• /
• 2014

서비스산업은 국가 경제의 지속가능한 성장을 뒷받침할 핵심 분야이다. 그러나 아직 우리 경제에서 서비스산업의 발전은 선진국 수준에 미치지 못하고 있다. 서비스업에 대한 최근의 통계가 이를 뒷받침하고 있다. 본 논문은 지역별로 국내 서비스산업의 현황을 사업체수 및 종사자수 통계를 중심으로 비교분석한 것이다. 이를 위해 16개 시 도 지역에 대한 전국 사업체조사 자료를 토대로 수도권, 강원권, 충청권, 호남권, 영남권, 제주권 등 6개 광역권으로 분류하여 이들 지역에 있어서 전체 산업에 대한 서비스산업에서의 사업체수 및 종사자수의 상대비율을 비교분석하고, 또한 각 권역에 있어서 시도별로 사업체수 및 종사자수의 상대비율을 비교분석한다. 지역별 비교를 위해서 사용한 자료는 2006년부터 2012년 동안 최근 7년간의 전국사업체조사 자료이며, 이 자료를 통해 6개 권역에 대한 서비스산업에서의 사업체수 및 종사자수의 상대비율을 계산하였다. 그리고 각 권역에 속한 시도 지역에 대해서도 그 상대비율들을 계산하여 지역별로 비교분석하였다.

• 대한지역사회영양학회지
• /
• 제25권1호
• /
• pp.13-20
• /
• 2020

Objectives: This study examined the salinity of soups provided at childcare centers by measuring the salinity for three years and providing basic data for sodium reduction. Methods: The soup salinity was measured using a Bluetooth salinity meter from January 2015 to December 2017 at 80 childcare foodservice establishments enrolled in the Suseong Center for Children's Foodservice Management in Daegu. Results: An analysis of the soup salinity each year showed that the salinity decreased significantly from 0.48% in 2015 to 0.41% in 2017, particularly in clear soups and soybean soups compared to other soups (P < 0.05). The salinity and sodium content in seafood soups (0.45% and 179.1 mg/100 g, respectively) were highest, followed by soybean soups (0.44%, 175.2 mg/100 g), with perilla seed soups containing the lowest (0.42%, 167.2 mg/100 g) (P < 0.05). The salinity was significantly higher in institutional foodservice establishments than small foodservice establishments (P < 0.001). The salinity and sodium content were the highest in foodservice establishments with a small number of measurements, and the salinity was the lowest in foodservice establishments with salinity measurements performed an average of 151 times each year (three times a week) or more (P < 0.05). The soup salinity was low in the order of winter, spring, summer, and autumn, and the salinity decreased significantly year by year in all seasons. (P < 0.05). Conclusions: The soup salinity was significantly lower in foodservice establishments where the salinity was measured more than three times a week, indicating that continuous salinity management is effective.

• Nuclear Engineering and Technology
• /
• 제49권4호
• /
• pp.792-800
• /
• 2017

The essential requirement of a material to be used for engineering purposes at nuclear establishments is its ability to attenuate the most penetrating ionizing radiations, gamma $({\gamma})-rays$. Mostly, high-Z materials such as heavy concrete, lead, mercury, and their mixtures or alloys have been used in the construction of nuclear establishments and thus termed as nuclear engineering materials (NEM). The NEM are classified into two categories, namely opaque and transparent, depending on their behavior towards the visible spectrum of EM waves. The majority of NEM are opaque. By contrast, various types of glass, which are transparent to visible light, are necessary at certain places in the nuclear establishments. In the present study, ${\gamma}-ray$ shielding behaviors (GSB) of six glass samples (transparent NEM) were evaluated and compared with some opaque NEM in a wide range of energy (15 keV-15 MeV) and optical thickness (OT). The study was performed by computing various ${\gamma}-ray$ shielding parameters (GSP) such as the mass attenuation coefficient, equivalent atomic number, and buildup factor. A self-designed and validated computer-program, the buildup factor-tool, was used for various computations. It has been established that some glass samples show good GSB, thus can safely be used in the construction of nuclear establishments in conjunction with the opaque NEM as well.

• 대한가정학회지
• /
• 제30권3호
• /
• pp.79-89
• /
• 1992

Indicies of the labor productivity were assessed from 80 industry foodservice erstablishments in terms of meals served per labor hour, labor minutes per meal served, and labor cost per meal served. The labor productivity indicies were also assessed according to variables related to work such as working hours, paryment for the workers, volume of feeding, utilization of foodservice equipment, use of processed foods, and background of employees. The summary of the results was as follows: 1. Manufacturing sector among surveyed industry foodservice showed the highest labor productivity indicies followed by training institute. 2. 28.8% of surveyed establishments used dishwashing machine, while manual dishwashing was used in 71.3% of subjects, equipped rate point was 9.8 out of 20, and disposable dish was used in 30% of subjects. 3. A significant positive relationship was found between the number of meals and the labor procductivity indicies. As the number of meals increased, more meals were served per worker as per labor hour. 4. A significant negative relationship was found between price of meal and the labor productivity didicies. As the price of meal increased, less meals were served per worker as well as per labor hour.

• 한국조리학회지
• /
• 제11권4호
• /
• pp.30-45
• /
• 2005

This study is to explore the effects of business environment upon corporate image. Customers of foodservice establishments are selected as a population and six famous family restaurants located in Seoul were selected to evaluate the population. Accordingly, the purpose of the study is to survey satisfaction with corporate image of foodservice establishments and six famous family restaurants, to evaluate the satisfaction with corporate image, and to find a plan of raising corporate image. 240 samples were distributed and 194 samples were collected among them. 182 valid samples were selected for the research. As a result of factor analysis for business environment, internal environment factor, external environment factor, addition environment factor were extracted. There was no significant difference by sen, age, schooling, occupation, average income by month, and number of visiting foodservice establishments after examining the difference of establishment business environment by demographic characteristics. Analysing the effects of business environment upon corporate image revealed that the effects of business environment had effects upon corporate image in order of internal environment factor(.531), external environment factor(.360), and addition environment factor(.285).

• 한국식품조리과학회지
• /
• 제19권5호
• /
• pp.555-561
• /
• 2003

The purpose of this study was to analyze the microbiological hazards of dried fish (Jwieochae, Ojingeochae and Bugeochae), and to apply pretreatment methods to increase the safety of cooked dried fish within foodservice establishments. Microbiological inspections were conducted on Total Plate Count, Coliforms, E. coli, E. coli O157:H7, Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes. The study results are summarized as follows. According to the Hazard analysis, there are many problems showing high numbers in terms of Total Plate Count and Coliforms, which were both well over acceptable standard levels. E. coli and Staphylococcus aureus were detected at certain foodservice establishments, while E. coli O157:H7, Salmonella spp. and Listeria monocytogenes were not detected at all. By applying various pretreatment methods, such as washing, blanching, pan frying and microwave heating, the levels of microbiological hazards were able to be controlled and lowered. Blanching was the most effective method, followed by panfrying, microwave heating and washing. The Total Plate Counts gradually decreased with increasing number of times washed and seconds panfried. From these results, it is concluded that to guarantee food safety, cooked dried fish raw materials should be kept hygienically and appropriate pretreatment methods applied before cooking.

• 한국식품위생안전성학회지
• /
• 제15권4호
• /
• pp.315-323
• /
• 2000

국내 단체급식업체의 급식장 위생환경에 대한 기초 정보를 제공하고 단체급식에 적용할 수 있는 HACCP Plan개발시 급식장에서의 위해요소중 조리기구 및 용기, 조리종사자, 급식 작업장 등의 위해요소에 대한 정보를 제공하기 위하여 미생물학적인 분석이 실시되었다. 도마의 위생상태는 육류, 야채 및 생선용의 도마종류별 및 급식장별 차이가 있었으나 일반적으로 일반세균수가 검체 채취면적 10$\times$10 $ extrm{cm}^2$당 $10^2$~$10^4$ CFU 정도로 양호하였으며, 소독한 행주의 경우 일반세균은 상당히 낮았고 대장균균은 검출되지 않아 양호하였다. 반면 채와 탈피기 등의 조리기구는 기구별, 급식장별 및 분석횟수별로 차이는 있으나 일반세균이 $10^{6}$ CFU이상 검출되거나 대장균군도 $10^{6}$ CFU이상 검출된 곳도 있어 전반적으로 위생상태가 좋지 않았으며, 특히 칼의 경우 오염된 소독용액에 의한 이차오염이 문제되었다. 이러한 오염된 전처리기구는 원부재료를 전처리할 때 교차 오염시킬 수 있어 항상 세심한 주의와 관리.운영이 필요할 것으로 보인다. 조리종사자의 손에 대한 분석 결과 1차에서 $10^4$ CFU 이하의 일반세균 및 대장균관이 일부에서 검출되었으나 2차 및 3차 측정시 점차 줄어드는 경향을 보였으며 황색포도상구균은 전혀 검출되지 않았다. 급식환경의 위생관리실태를 파악하기 위한 공중낙하균을 측정한 결과 작업장의 경우 일반세균수는 모든 급식장에서 7 CFU/Plate 이하로 검출되었고 공중낙하 황색포도상구균은 단 1곳의 측정지점에서만 검출되었다.

• 한국식품조리과학회지
• /
• 제10권4호
• /
• pp.309-314
• /
• 1994

This study was conducted to survey on utilisation of pan-fried food items questioning by dietitians from 40 foodservice establishments in Pusan. The results of this study are summarized as folIows. 1. Feeding numbers among the type of the foodservice centers were varied widley from 90-3200 and the number of foodservice personnels were insufficient when comparing with the feeding numbers. Also, it was shown that most of surveyed institutions managed by conventional foodservice system 2. 52.5% of requirements answered that they served pan-fried food items three times a month, and they were inconvenient food items because of their complecated cooking method(100%). But the preference of that was high(57.5%) 3. Equipped rate was very poor and proper equipments were not provided to prepare pan-fried foods effectively.

• 대한지역사회영양학회지
• /
• 제21권5호
• /
• pp.463-476
• /
• 2016

Objectives: Environmental, social and personal factors influence eating patterns. This study aimed to investigate the relationship between unhealthy food outlets within a residential area and obesity using nationally representative Korean survey data and data from the Census on Establishments. Methods: Data on the food intakes and socioeconomic variables of a total of 9,978 adults aged ${\geq}19$ years were obtained from the 2013-2014 Korea National Health and Nutrition Examination Survey. Geographic locations of restaurants were obtained from the 2013 Census on Establishments in Korea. Administrative area was categorized into tertiles of count of unhealthy food outlets based on the distribution of number of unhealthy food outlets among all urban (Dong) and rural (Eup or Myun) administrative districts in Korea. Multilevel logistic regressions model were used to assess the association between the number of unhealthy food outlets and obesity. Results: People living in the district with the highest count of unhealthy food outlets had higher intakes of fat (45.8 vs. 44.4 g/day), sodium (4,142.6 vs. 3,949.8 mg/day), and vitamin A (753.7 vs. $631.6 {\mu}gRE/day$) compared to those living in the district with the lowest count of unhealthy food outlets. A higher count of unhealthy food outlets was positively associated with frequent consumption of instant noodles, pizza, hamburgers and sandwiches, sweets and sour pork or pork cutlets, fried chicken, snacks, and cookies. Higher exposure to unhealthy food outlets was associated with increased odds of obesity (1st vs. 3rd tertile; OR 1.689; 95% CI 1.098-2.599). Conclusions: A high count of unhealthy food outlets within a residential area is positively associated with the prevalence of obesity in Korea. The results suggest that food environmental factors affects the health outcomes and interventions aiming to restrict the availability of unhealthy food outlets in local neighborhoods may be a useful obesity prevention strategy.

• 한국식품조리과학회지
• /
• 제21권3호
• /
• pp.290-300
• /
• 2005

본 연구에서는 우리나라 집단급식소를 HACCP 지정유무 및 급식 유형별로 분류하여 위생관리 실태를 평가하여 유형별 문제점을 파악하고 개선방안을 제시하였다. 평가내용은 총 105개 항목, 9개의 영역으로 개인위생, 식재료의 공급, 식품의 저장, 생식품과 조리된 식품의 분리취급, 배식, 세척과 소독, 쓰레기처리, 방충$\cdot$구서 대책, 시설$\cdot$설비 관리영역으로 구성되어 있다. 조사대상급식소는 급식유형에 따라 발생되는 문제점을 고려하기 위해 중$\cdot$고등학교급식소, 대학교급식소, 사업체급식소를 대상으로 이루어졌다. 본 연구의 결과를 하면 다음과 같다. 1. 서울, 경기, 경남지역의 집단급식소 20개소를 대상으로 이루어졌다. 중$\cdot$고등학교급식소 7곳과 대학교 급식소 4곳, 사업체 급식소 9곳을 대상으로 하였다. HACCP 지정급식소는 6곳으로 중 고등학교가 3곳, 사업체 3곳을 포함한다. 평균 중식수는 약 1,400식 정도의 규모이며, 평균 근무인원은 약 34명 정도로 나타났다. 조리원 1인당 맡고 있는 식수는 평균 103식 정도로 양호한 작업량을 보였다. 2. 전체 평균점수는 105점 만점에 72.3점을 보였고 평균 43.9항목$(65.5\%)$이 준수되었고 18.9항목$(30.0\%)$이 비준수로 집계되었다. HACCP 지정업체와 비지정업체간의 비교에서는 HACCP 지정업체가 모든 영역에서 비지정업체에 비해 위생관리가 잘 이루어지고 있었으며 특히 시설$\cdot$설비영역에서 많은 차이를 보였다. 3. 급식유형별 비교에서는 중$\cdot$고등학교급식소가 다른 급식유형에 비해 많은 영역이 잘 이루어지고 있었다. 특히 방충$\cdot$구서대책이나 세척과 소독, 생식품$\cdot$조리식품의 분리취급에서 위생적으로 관리되고 있었다. 반면 대학교 급식소는 위생관리가 제대로 수행되지 않는 유형으로 시급히 보완되어야 하겠다. 특히 대학교 급식소는 방충$\cdot$구서 대책, 쓰레기처리, 시설$\cdot$설비영역, 식재료영역의 이행 수준이 낮게 나타났다. 이상의 결과에서 급식소의 위생관리를 철저히 수행하기 위해서는 본 연구에서 사용된 위생관리 모니터링 도구를 이용하여 정기적으로 평가하는 동시에 그 결과를 종업원에게 알려주고, 교육$\cdot$훈련에 적극 활용하는 것이 필요하다. 집단급식소의 경우 인력의 유동이 심하고 시간제 조리원이 많아 교육의 효과를 보기 어려운 경우가 많지만 지속적인 교육과 조직문화 창달을 통해서 그 효과를 배가 시켜야 하겠다. 또한 식당 홀뿐 아니라 주방내의 작업환경의 개선을 통해서 좀 더 효율적으로 위생관리 될 수 있는 급식 시스템의 구축도 필요하겠다. 식중독예방을 위한 방안으로 본 연구에 사용된 것과 같은 체계적인 모니터링 도구를 활용한 지속적인 자가 진단과 개선 및 시정이 철저하게 이루어져야 할 것이다. 본 연구의 제한점은 훈련된 연구원이 직접 현장 점검하는 방법을 채택하여 경제적, 시간적 한계로 인해 샘플수가 적었다. 그러므로 우리나라 집단급식소의 수에 비해 적은 수의 급식소를 대상으로 하여 대표성이 다소 결여되었다. 따라서 우리나라 집단급식소의 위생관리 실태를 완전하게 파악하기 위해서는 더 많은 연구자들이 급식소의 위생관리 실태조사에 참여하고, 이를 데이터베이스화하여 객관적으로 평가하는 작업이 필요할 것으로 사료된다