• 한국식생활문화학회지
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• 제23권1호
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• pp.105-114
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• 2008

The purposes of this study were to identify the students’ perception and to evaluate the satisfaction with the quality of school foodservice in Chungbuk Province. A questionnaire survey of 900 students was conducted and 370 completed questionnaires were available for the purpose of the statistical evaluation. Statistical analyses were performed on the data utilizing the SAS V8.2 program. Importance, performance and satisfaction scale were composed of 5-Likert scales. The main results of this study were summarized as follows: The degree of importance and performance on twenty three attributes and the degree of satisfaction with four dimensions and overall satisfaction were measured according to type of school, location of school, place for eating, type of foodservice system and type of foodservice operation. The importance score was significantly higher than the performance score at all quality attributes except for the food appearance. The performance score of ‘waiting time’ and ‘atmosphere’ was less than 3 point out of 5 scale. The average satisfaction score for the quality dimensions of food, sanitation and service was 3.35, 3.19 and 3.10 point out of 5 scale, respectively. The satisfaction score for dimension of environment was 2.93 point out of 5 scale. The score for overall satisfaction was 3.27 point out of 5 scale. The satisfaction score for elementary school foodservice management was significantly higher than middle and high school foodservices. The satisfaction score for commissary foodservice operations was significantly higher than conventional foodservice operations. Using survey results as a base, the dieticians of school foodservice are required to meet the needs of the students and increase students’ satisfaction.

• 동아시아식생활학회지
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• 제17권3호
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• pp.289-303
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• 2007

This report includes basic data on nutrition education for Chinese adolescents living in Korea. A total of 183 Chinese adolescents living in Incheon participated in the survey. Body composition was analyzed by the Inbody 4.0., and questionnaires on personal dietary behavior were administrated. When compared with the body measure indices of Korean adolescents, we found that height was similar, but weight greater ($5{\sim}12 kg$) among the participants. Regarding obesity, 30.0% of all students were obese (BMI>25), especially the high school boys (42.0%). But in the case of middle school boys, the rates of obesity and under weight (BMI<18.5) were the same (both of them at 22.9%). The average WHR (Waist Hip Ratio) of the female high school group (0.9) was over the normal range. The average percent body fat for each group was also over the normal range. The percentage of students having breakfast everyday was 52.2%, and the rate of skipping breakfast was 25.0%. In the obesity group, the rate of skipping breakfast was remarkably high (P<0.05). Because lunch service was not available at the schools, a lunch box from home was the most popular pattern (43.1 %), but eating out was also popular at 36.6%. For the male high school students, the eating out rate was 62.8%. Since many have-lived in Korea for a few generations, the students' eating practices were much closer to the Korean pattern. For their ordinary meal pattern, 96.0% of the students included Korean foods. however, for New Years Day, the rate of having Gyo-Ja was 75.2%, and having Wol-Byung at Choo-seok was 78.6%, showing that the Chinese tradition still remains. In the case of food preferences, the percentage having Kimchi everyday was 62.1 %, but those drinking green tea was 13.1 %. For cold drinks, the rate for drinking them more than twice per week was 71.6%. The most preferred cooking method was frying with oil (50.6%). Among the students who had visited China (or Taiwan), the rate for 'bad food familiarity' was 37.0%, and the rate for 'did not know Chinese traditional course menus' was 71.3%. As a result of combining eating practices from both China and Korea, and the absence of lunch service in Chinese schools, students are showing bad dietary behaviors. therefore, it is necessary to provide proper nutrition education and a system for lunch service in Chinese schools.

• 한국식품조리과학회지
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• 제19권5호
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• pp.647-658
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• 2003

Foodservice at elementary schools has been provided nation-wide. It is predictable that foodborne diseases would increase continuously. Formation of a counterplan is urgently needed. This study was designed to identify the stage which contains the critical control points (CCPs) for the microbiological management of HACCP (Hazard Analysis Critical Control Point) at the foodservice provided at elementary schools. Foodservice places at four elementary schools in Seoul were sampled and the overall hygiene of cooking, utensils and equipment, employees, and environment by season were examined. The results showed that the number of bacteria in overall samples was increased and that E. coli, Salmonella and Staphylococcus by biochemical test emerged in more diverse samples in summer than in spring. Particularly, the number of aerial bacteria in summer was three-fold greater than that in either spring or winter. E. coli 0157 was not detected, although Salmonella was identified by PCR analysis in the meat knives, chopping boards, waste bins and meat dish at elementary school foodservice. According to this data, cross-contamination should be managed in the stage of mixing up the ingredients with improper equipments and insanitary treatments. Thus, the establishment of SSOP (Sanitation Standard Operating Procedures) and GMP (Good Manufacturing Practice) at elementary school foodservice is stringently required, along with sanitation education for workers and employees as CCPs.

• 한국학교보건학회지
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• 제1권2호
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• pp.86-117
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• 1988

The purpose of school lunch service programs (SLPs) is to provide school children with nutritious meals each day, to assist them in improving their mental and physical development, to make them understand the basic knowledge needed for healthy daily living throughout their lives with sound nutritional habits, and further, to enhance the national health status as well as the individual. The major purpose of this study is to describe the history and current status and promotional plans in Korea's SLSPs to improve the nation's health status. The major findings of this study are as follow: 1) The progression of the SLSPs can be devided into four major periods: Relief (1953-1972), Self-supportive (1973-1977), System-establishment (1973-1983), System-development(1984- ). 2) As result of the implementation of SLSPs in Korea, many positive effects have been found in school education, notably in the field of physical growth, social development and personality cultivation. 3) This study deals with a more detailed assessment with regard to the effects of the program on school education activities and the improvement of nutritional habits in the family. Although it is limited and not yet complete, the program implementation has contributed to the improvement in children's food-intake habits, understanding of food, and manners, and increased sanitary consciousness. It has also affected of parent's concerns and attitudes towards the improvement of daily meals as well as national eating patterns, and eventually provided motivation for increased farm production of nutritious food stuffs and reasonable food consumption. 4) The SLSPs does have its stare of problem such as an unsatisfactory budget, lack of understanding of the program by school personnel and parents. However, there is no doubt that the SLSPs should be carried out effectively for better health, and especially for the growth and development of the children. Finally, the problems and promotive Plans of the SLSPs can be approached by aspects of the administrative, financial and operational systems. These system have to coordinate with relevant authorities to expand participation in the program for the successful implementation of the SLSPs. The eventual objective this study is to propose ways and means for mobilizing every available element in the effort to attain the goals of educating and training healthy and competent personnel manpower, stabilizing the demand and supply of food and the ensuring adequate coordination of national food production and consumption.

• 한국산학기술학회논문지
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• 제11권10호
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• pp.3747-3755
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• 2010

본 논문에서는 산업연관 분석을 통하여 학교급식의 경제적 파급효과를 분석하였다. 본 연구의 목적을 크게 세 가지로 구분하면, 첫째, 각종 언론매체에 보도된 학교급식의 현황과 사례를 살펴봄으로써 학교급식의 파급효과를 알아보고자 하였고 둘째, 학교급식의 경제적 효과를 측정하기 위하여 친환경 학교급식의 성공사례로 알려진 전라남도 나주시 초등학교 급식비 자료를 이용하여 산업연관분석을 활용하였다. 마지막으로, 이러한 학교급식의 경제적 효과를 통해 향후 우리농산물의 학교급식 활용이 지역경제 활성화에 가져올 경제적 영향을 제시하고 향후 학교급식 정책의 수립 및 실행에 기초자료를 제공하고자 하였다.

• 한국프랜차이즈경영연구
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• 제12권1호
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• pp.7-19
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• 2021

Purpose: According to the growth of technology in the service industry, the interaction service between customer and employee has recently been transformed into between customer and technology by Self Service Technology (SST) requiring direct interaction with customers. In this context, self service technology such as unmanned ordering system installed at the store is actively introduced at the work place to reduce labor costs by food and retail company and the research for self-service technology which is rapidly replacing existing face-to-face service is needed. As the growth speed of SST is rapid, many researchers have studied the characteristics of SST, in every sector of business worldwide. Among the characteristics, attributes, Self Service Technology Quality (SSTQUAL) to evaluate SST is important because it may cause the customer's behavior. Thus, this research focuses on the effects of SSTQUAL on SST Satisfaction and SST continuance usage intention. This research suggests the guidelines for how Restaurant Company should prepare SST and build their customer satisfaction and continuance usage that increase the sales. Research design, data and methodology: This study tests the structural relationship between SSTQUAL of unmanned ordering system, SST satisfaction and SST continuance usage. SSTQUAL divided into four sub-dimensions and two categories, cognitive service attributes (Convenience, Functionality) and affective service attributes (Enjoyment, Assurance). In order to achieve the purposes of this research, research model and hypotheses were developed based on previous researches. All constructs were measured with multiple items developed and tested in the previous studies. The data were collected from 524 customers experiencing SST and were analyzed through SPSS 25.0 and SmartPLS 3.0 statistical package program. Results: The findings of this research are as follows. First, all SSTQUAL have significant positive impacts on SST satisfaction. Second, SST satisfaction has significant positive impact on SST continuance intention. Third, cognitive service attributes and affective service attributes had wealth of explanation of service attribute more than a single dimension. Conclusions: The implications of this study are as follows. Overall, Restaurant Company should manage SSTQUAL consisting of not only cognitive service attributes (Convenience, Functionality) but also affective service attributes (Enjoyment, Assurance) to satisfy customers basically regardless of the type of restaurant.

• 동아시아식생활학회지
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• 제20권6호
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• pp.1018-1028
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• 2010

The purpose of this study was to assess the practical nutrition counseling system by investigating job perception and satisfaction among school nutrition teachers in Kyungbuk area. One hundred and fifty school nutrition teachers were surveyed and 128 answered(85.3%). Data were analyzed by frequency(%), $x^2$-test, and pearson's correlation analyses. Nutrition teachers in elementary schools conducted nutrition counseling more than those in middle schools. In descending order, the reasons for not conducting nutrition education were lack of time, inadequate system for the nutrition counseling, lack of curriculum and lack of facilities. Respondents thought that reduced workload was important to conduct nutrition counseling. However, nutrition counseling should be actively utilized as teachers showed high satisfaction. Therefore, systematic support from related departments combined with effective nutrition counselling methods for nutrition teachers should be continuously provided.

• 한국식품영양과학회지
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• 제35권8호
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• pp.1088-1096
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• 2006

본 연구에서는 서비스 청사진의 개념과 작성 방법 및 그 활용 의의를 문헌 연구를 통해 고찰하고, 서비스 청사진 기법을 활용하여 고급 레스토랑, 패밀리 레스토랑, 패스트푸드점의 서비스 청사진을 설계하고 각 레스토랑 유형별 차이점을 분석하고자 하였다. 레스토랑 유형에 따른 분석한 결과, 고급 레스토랑과 패밀리 레스토랑은 유사한 서비스 청사진을 나타낸 반면 패스트푸드점은 다른 형태로 나타났는데, 이는 고급 레스토랑과 패밀리 레스토랑은 풀서비스 레스토랑(full-service restaurant)이지만 패스트푸드점은 셀프 서비스 시스템(self-service system)이므로 차이를 나타낸 것으로 조사되었다. 고급 레스토랑과 패밀리 레스토랑에는 전화 예약과 주차 관련 항목이 있고, 그 중 일부 패밀리 레스토랑에서는 테이크아웃을 하고 있는 점이 차이가 있었다. 패스트푸드점은 전화 예약, 주차 등이 서비스 청사진에서 생략되어 상대적으로 간단한 도면으로 나타났으며, 전화 주문 및 배달 서비스가 있는 점이 다른 두 유형의 레스토랑과 다르게 나타났다. 각 레스토랑 유형별로 상호작용선, 가시선, 내부적 상호작용선, 실행선을 중심으로 5개 구간으로 나뉘었다. 상호작용선을 중심으로 고객의 행동과 서비스 인카운터 접점 종업원의 행동으로 나뉘었으며, 가시선을 중심으로 눈에 보이는 부분과 눈에 보이지 않는 부분으로 나뉘었다. 내부적 상호작용선을 중심으로 일선과 후방으로 나뉘었고, 실행선을 중심으로 지원 부문과 관리 부문으로 나뉘었다. 본 연구에서는 질적 연구 방법인 서비스 청사진 기법을 활용하여 중점적으로 관리해야 할 서비스 인카운터를 확인하고자 하였으나, 레스토랑 서비스 인카운터에 청사진 기법을 활용한 초기 연구였기 때문에 가시적으로 레스토랑 유형간 차이를 나타내는 정도의 성과를 나타냈다. 앞으로 서비스 청사진에 대해 연구할 때 각 스텝 간의 시간을 측정한다면, 어떤 지점에서 서비스 지연이 일어나는지 확인할 수 있을 것이라 생각된다. 또한 서비스 청사진과 CIT(Critical Incident Technique) 방법을 병행하면 서비스 실패를 사전에 예방하기 위해 중점 관리해야 할 지점에 대해 더 많은 정보를 얻을 수 있으리라고 사료된다.

• 전자공학회논문지
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• 제51권3호
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• pp.147-155
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• 2014

IT 기술의 발달로 인터넷에 다양한 콘텐츠가 늘고, 다양한 정보에서 개인의 적합한 정보를 제공받고자 하는 요구가 급증하면서 다양한 개인화 서비스를 제공 방법에 관한 연구가 활발히 진행되고 있다. 본 논문에서는 구매 선호도에 따른 상품 추천시스템의 분석방법을 개인 식품섭취 선호도에 따른 고혈압 및 당뇨 발생위험도를 분석하는 시스템에 적용하는 방법을 제안하고자 한다. 개인의 식품섭취 선호도 분석을 위해, 피어슨 상관계수를 이용하여 참조데이터와 샘플데이터의 유사도 가중치를 계산하고, 개인과의 유사도에 따른 집단을 구성하여 고혈압과 당뇨의 발생 위험도를 산출한다. 시스템의 유의성 검정을 위해 1,021명의 샘플을 시스템에 적용하였다. 고혈압과 당뇨병의 유병군에서 정상인군에 비해 더 높은 발생 위험도가 산출되는 통계적으로 유의한 경향을 확인할 수 있어 식품섭취 선호도와 고혈압/ 당뇨의 발생 위험도의 관련성이 있음을 확인하였다. 본 연구에서는 개인의 식품섭취 선호도에 따른 고혈압 및 당뇨 발생 위험도 분석 시스템의 유효성을 검증하였다.

• 한국식생활문화학회지
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• 제9권2호
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• pp.159-170
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• 1994

Central commissary school foodservice operations' practices and their dietitians' job duties were assessed and compared with those of their counterpart of conventional school foodservice operations to find out strategies for early settlement and better management for commissary system. Survey qestionnaires consisted of general background, employees' work schedule and dietitians' job duties. 12 commissary schools(out of 22 existing in Korea) and 77 conventional schools from Kyungkido were participated in the survey. The results of this study can be summarized as follows: 1. Central commissary school foodservice was presently utilized at 5 schools from islands type, 11 schools from rural type, and 6 schools from urban type, consisting total of 22 commissary schools, and 52 satellite schools. 2. Dietitians were evenly employed with their experiences, 55.5% were those with less than 2 years of experience, 44.6% were those with more than 2 years of experience. 3. Commissary schools employed more full-time empolyees$(1.8{\pm}0.7)$ than conventional schools$(0.3{\pm}0.5)$, however as far as the production capacity was concerned, only the part-time employees played significant roles(p<.01). Regardless of the number of students, an absolute number of full-time employees were employed, and their duties were not carried out efficiently. The part-time employees of commissary schools performed more loaded work compared to their counterparts in conventional schools. 4. Out of the dietitians' foodservice duties, 'basic food service production$(3.9{\pm}0.7)$' were carried out adequately, whereas 'nutrition education and advertisement$(2.5{\pm}0.6)$' and 'administrative affairs and information related duties$(2.8{\pm}0.9)$' were not. In order to enhance their working capacity, systematic organizational reforms are imminent. 5. Survey results also showed that dietitians performed less duties at satellite school than at the central commissary. This indicates more systematic foodservice management practices are urgently needed.