• Korean journal of food and cookery science
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• v.20 no.3
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• pp.247-255
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• 2004

The foodservice industry is changing more and more from on-site foodservice management to contract foodservice management. However there are differences according to the level of management and operation of contract foodservice management company (CFMC). The necessity of certification on CFMC is increasing to enable fair discrimination of CFMC among most clients that want to contract with CFMC. This study was performed to identify the foodservice operation evaluation model's criteria items for certifying CFMC. The analysis research methods included literature review, content analysis, individual interview, Delphi technique, and brain storming. First, the following infrastructure items were prepared in the contractor's viewpoint: procurement, transparency of operation, menu development and operation system, nutrition service system, professional employee education, sanitation andsafety management system, customer satisfaction system, facility system, management information system (MIS), business and economics. Second, the evaluation criteria required by the contractor on the client's view point was similar to school foodservice, hospitalfoodservice, and business andindustry foodservice except extraordinary items of field. Third, evaluation criteria and detail categories and items were identified such as financial focus, customer focus, process focus, human focus, and renewal and development by grafting on intellectual capital evaluation methodology for CFMC.

• Journal of Digital Convergence
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• v.11 no.10
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• pp.437-443
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• 2013

This thesis enhanced the degree of utilization of smart phone through carrying out the application/app. which search and visit matjip (reputable restaurant) at the travel sites using smart phones. When we search matjip (reputable restaurant) using materialized application, we can select the best matjip (reputable restaurant) we want. Especially, this application evaluates individual restaurants through the level of utilization and satisfaction by consumer including appropriate menus, the style and design of the restaurant, reasonableness of prices, service of restaurant employees and sanitation management by region and registered the information input to DB in advance while classifying based on the evaluation scores to keep track for individual tastes. And individuals can record their personal memories to input columns. On top of that, information field for transportation is also designed to enhance the accessibility during travel, and in the future the application can be further utilized through the expansion of the DB through the input of famous tour sites and acquaintance's house information.

• Journal of architectural history
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• v.24 no.4
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• pp.19-28
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• 2015

This study examines the Singapore public housing supplied by Singapore Improvement Trust (SIT) in the 1950s. Focused on the Princess Elizabeth estate and Princess estate of Queenstown, this study surveys their construction backgrounds, site plans, unit plans, architectural designs and meanings. The Princess Elizabeth estate was the model estate for workmen's flats. This estate showed mixed blocks of flats arranged around a large quadrangled open space for children. The Princess estate was a neighborhood of Queenstown, Singapore's the first new town. At this Estate, there were some new architectural occurrences departing from the Tiong Bahru Estate. Those are the appearance of high-rise typology, and the increased specificity in the functions of open spaces. Thus the open space became to get hierarchy, and divided an estate to small neighborhood units. For the SIT, open space is synonymous with the improvement of urban environment. Through the purposeful creation of open space, the SIT intended to solve the problem of sanitation and to make a neighborhood unit which can be pleasant place for regional community.

• Nutrition Research and Practice
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• v.4 no.1
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• pp.58-68
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• 2010

This study examined the extent of improvement of food safety knowledge and practices of employee through food safety training. Employee knowledge and practice for food safety were evaluated before and after the food safety training program. The training program and questionnaires for evaluating employee knowledge and practices concerning food safety, and a checklist for determining food safety performance of restaurants were developed. Data were analyzed using the SPSS program. Twelve restaurants participated in this study. We split them into two groups: the intervention group with training, and the control group without food safety training. Employee knowledge of the intervention group also showed a significant improvement in their score, increasing from 49.3 before the training to 66.6 after training. But in terms of employee practices and the sanitation performance, there were no significant increases after the training. From these results, we recommended that the more job-specific and hand-on training materials for restaurant employees should be developed and more continuous implementation of the food safety training and integration of employee appraisal program with the outcome of safety training were needed.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.240-253
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• 2007

The purpose of this study is to crystallize the factors which influence the eating-out tendency at home and work site including in the range of Daegu city. We can find out that taste is the most important element for family eating-out style. Then comes sanitation, service, reputation of a restaurant and price in that order. There are some differences between family eating-out style and workers eating-out style. The only thing that differs from above referred to statement is that price is prior to the reputation of a restaurant. Thus, taste is more important than any other factor in investigative studies. And, in case of family eating-out style, the reputation of a restaurant is prior to price. In case of workers eating-out, however, price is more important than the reputation of a restaurant.

• Environmental Engineering Research
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• v.19 no.4
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• pp.387-393
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• 2014

The purpose of this study is to evaluate integrated anaerobic hydrogen fermentation and membrane bioreactor (MBR) for on-site domestic wastewater treatment and resource recovery. A synthetic wastewater (COD 17,000 mg/L) was used as artificial brown water which will be discharged from urine diversion toilet and fed into a continuous stirred tank reactor (CSTR) type anaerobic reactor with inclined plate. The effluent of anaerobic reactor mixed with real household grey water (COD 700 mg/L) was further treated by MBR for reuse. An optimum condition maintained in anaerobic reactor was HRT of 8 hrs, pH 5.5, SRT of 5 days and temperature of $37^{\circ}C$. COD removal of 98% was achieved from the overall system. Total gas production rate and hydrogen content was 4.6 L/day and 52.4% respectively. COD mass balance described the COD distribution in the system via reactor byproducts and effluent COD concentration. The results of this study asserts that, anaerobic hydrogen fermentation combined with MBR is a potent system in stabilizing waste strength and clean hydrogen recovery which could be implemented for onsite domestic wastewater treatment and reuse.

• Journal of the FoodService Safety
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• v.1 no.1
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• pp.45-51
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• 2020

This study sought to understand the requirements of registered institutions and parents of beneficiary children's through a satisfaction survey conducted at Center for Children's Foodservice Management (CCFSM) and to improve quality to create a model example of site-based meal safety management in accordance with population trends. In 2019, the comprehensive satisfaction level of the director and parents rose 2.4 points and 2.9 points, respectively, compared to the previous year, and the comprehensive satisfaction level of the director and parents continued to rise from 2015 to 2019. The gap between the highest and lowest institutions is narrowed to 13.5 points year-on-year from 21.4 points. National Institute of Food and Nutrition Service will need to make efforts to upgrade regional centers through (Human Resource Development(HRD) training to strengthen their job-specific capabilities and minimize the standard deviation of each center. Since local centers are distributed across the country and have field-oriented service support systems, CCFSM will need to manage the healthy eating habits of the underprivileged, provide information necessary to establish proper eating habits, strengthen education, and establish a customized food safety service system.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.5
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• pp.533-540
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• 2016

This study assessed the risk of an oyster-shucking site to establish the hazard analysis critical control point (HACCP) system model by measuring viable cell counts, coliform group Staphylococcus aureus foreign material on oysters, oyster-producing equipment, and washing water. The viable cell count and coliform group levels of the harvested raw oysters were 4.00 log CFU/g and 1.1×10² MPN/100 g, while those of washed oysters were 2.99 log CFU/g and (3.2−4.6) × 10 MPN/100 g, respectively. After washing the oysters, no Escherichia coli or pathogenic bacteria (E. coli O157:H7, Listeria monocytogenes, S. aureus, Salmonella spp., Vibrio parahaemolyticus, and Clostridium perfringens) were detected. Regardless of the location of foreign matter, up to 100% more metallic and non-metallic foreign matter was detected at 1.5 mmΦ than at 3.5 mmΦ, using a metal detector with increased sensitivity. According to the results, the critical control points (CCP) are the washing and metal-detection processes. These results can be used as basic data to improve sanitation at oyster-shucking sites in factories with an HACCP system.

• Journal of Nutrition and Health
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• v.36 no.10
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• pp.1071-1082
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• 2003

The objective of this study was to evaluate and improve the microbiological quality of HACCP application in school foodservice operations. The microbiological quality of foods and utensils were evaluated two times at each critical control point (CCP) with 3M petrifilm in five Daegu elementary schools. Two processes were evaluated: Heating process and after-heating process. The CCPs of the heating process were receiving, cooking and serving temperatures. The CCPs of the after-heating process were personal hygiene, cross contamination avoidance and serving temperature. After the first experiment, 31 employees of five schools were classroom educated, trained on-site, and pre- and post-tested on HACCP-based sanitation with the goal of improving the microbiological quality of the foodservice. Scores representing knowledge of holding, thawing, washing, food temperature, sanitizing and food-borne illness increased after education. In the heating process, internal food temperatures in the first and second experiments were higher than 74$^{\circ}C$, the holding temperature in the first experiment was less than 6$0^{\circ}C$. In the second experiment, the serving temperature improved to a satisfactory level. The microbiological quality in the second experiment improved by decreasing the time from cooking to serving. In the after-heating process, the ingredients were boiled before being cut in the first experiment. In the second experiment, ingredients were cut before being boiled, improving microbiological quality. Also in the second experiment, cooking just before serving food improved its microbiological quality through time-temperature control. These results strongly suggest it is essential to measure microbiological quality regularly and to educate employees on HACCP continuously, especially time-temperature control and cross contamination avoidance in order to improve foodservice quality.

• Korean Journal of Community Nutrition
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• v.10 no.4
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• pp.546-554
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• 2005

The purpose of this study was to identify the relationship between the levels of foodservice management activities and job satisfaction of the dietitians in elementary schools. Out of 130 questionnaires distributed to elementary school dietitians in Incheon, 127 were returned and analyzed ($98\%$ response rate). The questionnaire included two multiple-item scales for measuring foodservice management activities and job satisfaction, respectively. All the items in the scales were coded 1 to 5 for 'certainly no', 'no', 'neutral', 'yes', and 'certainly yes' and grouped by using factor analyses. Most of the responding dietitians were working for schools in urban areas and have independently managed on-site kitchens. The 19 items on food service management activities were grouped into 6 factors and the mean scores of the levels of Personnel Hygiene Management, Education & Training, Sanitation & Safety Management, Menu Quality Management, Service Management, and Environment Management were 4.76, 4.26, 4.24,4. 05, 3.61 and 3.39, respectively. The 23 items on job satisfaction were grouped into 4 factors and the mean scores of the satisfaction levels of Systematic Environment, Job Duty, Job Condition, and Physical Environment were 3.38, 2.83, 2.53, and 2.08, respectively. Overall, the levels of food service management activities and job satisfaction were positively associated with a correlation coefficient of 0.254 (p > 0.01). In particular, satisfaction levels on job duty itself and systematic environment were positively associated with the levels of overall management activities. The results suggest that improving dietitians' job satisfaction could increase the levels of management activities of school foodservice dietitians, resulting in quality improvement of school food service.