• Journal of Nutrition and Health
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• 제40권6호
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• pp.542-557
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• 2007

The purpose of this study was to investigate the foodservice employees' awareness and performance in sanitation and customers' satisfaction with sanitation in large sized restaurants in Korea. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese style restaurants, and in buffet-style restaurants in Daegu and Gyeongbuk province. Foodservice employees' awareness of sanitation and customers' satisfaction with sanitation were investigated by interviewing 317 foodservice employees and 205 customers. Results of the inspection of restaurants showed low performance in food handling, employees' hygiene (hygienic) practices, and in cleaning food processing equipment. Scores of the foodservice employees' awareness in Chinese style restaurants were significantly lower than scores of workers in western restaurants. Foodservice employees had low awareness of sanitation procedures used for food storage and cleaning of equipment in Korean, Chinese, and Japanese style restaurants. Foodservice employees had low awareness of equipment cleaning, inspection and food distribution in western style restaurants and of equipment cleaning and food handling in buffet-style restaurants. Foodservice employees at all restaurants had the lowest performance in terms of HACCP. This shows that HACCP application and recording have not yet been properly carried out at restaurants in Korea. Foodservice employees had low performance scores in food handling, vegetable disinfection and disinfection after hand washing. Research on customers' satisfaction with sanitation revealed a low rating of kitchens and foodservice employees at all restaurants. Customers had low satisfaction with servers and kitchen environments in Korean style restaurants with food, tableware, utensils and servers in western style restaurants; with food and kitchen environments in Chinese style restaurants with servers, tableware, and utensils in Japanese style restaurants and with kitchen environments and servers in buffet-style restaurants. Therefore, cleanliness of kitchen facilities and equipment, and hygienic food handling procedures by workers in restaurants are urgently needed.

• 한국조리학회지
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• 제16권5호
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• pp.221-232
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• 2010

본 연구는 유치원 학부모를 대상으로 급식 푸드 코디네이션의 인식도와 만족도를 파악하여, 유치원 급식 푸드 코디네이션의 질을 향상시키는데 목적이 있다. 본 연구의 측정은 5점 Likert 척도에 의해 실시되었으며, 푸드 코디네이션, 식습관과 음식 만족도 요인들을 관련 선행 연구 논문으로부터 추출하여, 그 요인들의 타당도 및 신뢰도 분석을 통해 검증된 변인들로 척도를 구성하여, 연구 모형의 전체적인 구조모형(overall model)을 Amos 7.0을 이용하여 그래픽 작업을 수행하여 검증한 결과, 다음과 갈은 결과를 얻었다. 첫째, 푸드 코디네이션 요인인 음식, 식기, 내부 장식은 모두 유아의 식습관에 긍정적으로 작용하였다. 즉, 유치원 급식에서 푸드 코디네이션은 유아들의 식습관에 좋은 영향을 미치는 것으로 나타났다. 둘째, 식습관 또한 음식 만족도에 긍정적인 요인이다. 이는 유아들의 올바른 식습관이 전반적인 음식에 대한 만족도 향상에 기여한다는 것을 의미한다. 셋째, 푸드 코디네이션 요인 중 식기와 내부 장식은 유아들의 식습관 향상을 통해 음식 만족도에 미치는 간접적 영향 관계이고, 음식은 음식 만족도에 직접 영향을 미치는 요인이다.

• 대한영양사협회학술지
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• 제17권2호
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• pp.142-160
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• 2011

The purpose of this study was to investigate food sanitation status in elderly welfare facilities and assess the performance of food sanitation practices. Twenty elderly welfare facilities out of 85 located in Seoul with a capacity of fewer than 50 persons participated. The food sanitation status of worktable, kitchen utensils (knives, cutting boards, ladles, spoons), and tableware and bowls were examined by ATP bioluminescence. The results found that the ATP value of knife was the highest. Those of ladles appeared relatively higher than others. Meanwhile, the tableware and bowls, although washed everyday after meals, had the lowest ATP value. This study also conducted a survey on the food sanitation practices of 32 cooking employees in the 20 facilities. Fifty-six percent were in their 40s, and 53% had graduated from high school. More than half (66%) of them had no certification of cooking. Half of the respondents had worked for at least 5 years in food service facilities, and had received food sanitation training. Among them, 31% said they applied food sanitation training while working, and 47% responded the training was very helpful. The foodservice employees demonstrated good food sanitation practices. The results show that food sanitation performance of the workers significantly differed according to their age, education level, total work experience in food service facilities, chef certification, and prior food sanitation experience.

• 한국식품조리과학회지
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• 제31권1호
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• pp.72-82
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• 2015

The purpose of this study was to investigate workers' perception on the quality improvement of Korean restaurants for the globalization of Korean food. A total of 342 workers at Korean restaurants in Seoul and Gyeonggi province were surveyed using a self-administrated questionnaire. Excluding responses with significant missing data, 250 responses were used for data analysis. In terms of the improvement of service quality attributes, the 'sanitation management (4.51)' category received the highest score, followed by 'service skill (3.93)', 'menu development (3.90)', 'serving method (3.88)', 'facility and ambiance (3.84)', and 'food taste (3.40)'. There were significant differences of workers' perception on the improvement of service quality which were 'menu development (p<0.01)', 'service skill (p<0.001)', 'facility and ambiance (p<0.001)', and 'sanitation management (p<0.01)' by restaurant operation type, and 'service skill (p<0.001)' and 'facility and ambiance (p<0.001)' by workers' position. The mean score of each service quality category showed that Korean restaurants managed by a franchisor were ranked the highest. In each service quality category, the items which showed the highest scores for the improvement were 'developing the finest cuisine (4.08)', 'providing food seasoning according to customer requests (3.70)', 'proving ladles, tongs, and extra plates which enable customers to take as much food as they want (4.12)', 'staff's ability to explain menu (4.08)', 'using tableware appropriate to each dish (4.03)', 'sanitary management of the provided tableware (dishes, spoons and knives) (4.57)', and 'thorough toilet management (4.57)'. This research suggests that Korean restaurants need to improve service quality to globalize Korean food, and the strategies for service quality management should be developed to be applied to each restaurant operation type.

• 동아시아식생활학회지
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• 제23권2호
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• pp.184-196
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• 2013

To investigate the image, preference, importance and satisfaction of foreign visitors to Korean foods, 220 visitors (male 104, female 115) were surveyed with questionnaires in English and Japanese. To achieve this research purpose, frequency analysis, exploratory factor analysis, t-test, and one way ANOVA was performed using the SPSS 15.0 program. Subjects had various nationality such as Europe/Oceania (24.7%/), Asia (23.3%), Africa (12.8), and North America (39.3). The representative food was kimchi > bibimbop > bulgogi but the most favorite food was bibimbop > kalbi > bulgogi in order. Like this, there are some discrepancies among the food choice, especially in kimchi, so the taste of kimchi should be improved according to the foreigners' taste. The results of the preference about the image get the high grade from those factors; the resonable price of Korean food, the spicy taste, various kinds of food according to the settings of the table, good for the health with excellent taste. Foreigners consider that the cleanliness of food and tableware, the sanitation of the restaurants, the taste of the food and freshness of ingredients are the important factors in Korean food and Korean restaurants. According to these factors, the satisfaction is affected by the attitude of servers > the taste of the food > the freshness of the ingredients > the amount of the food > the atmosphere of the restaurants > the cleanliness of the tableware in order. From the relationship between the importance and the satisfaction, the low grade food should improve the color and styling of the food and be served the appropriate amount of the food. Moreover, it is needed to improve the combining the spices and the ingredients to maintain a balance between strong and delicate flavors and with this, Korean food should be more globalized to promote the development of Korea tourism.

• 동아시아식생활학회지
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• 제20권5호
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• pp.655-667
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• 2010

In this study, problems with table serving of Korean Jeollanamdo food were investigated, and methods for improvement were suggested. The manner of food serving and arrangement on tables, as well as the serving space in each case, were investigated in representative restaurants serving Jeollanamdo food. The results showed that most of the Jeollanamdo Korean food have a prototype of a flat serving sprea, wherein the main dish and side dishes are not clearly identified, the demarcation between shared space and personal space is insufficiently made for each serving on the table, and the table is full of side dishes, that are narrow, visually disordered and unhygienic, both in terms of the table setting and arrangement inside bowls. To provide sufficient eating space, elevate awareness of hygienic and clean serving, and identifying the main dish in the table setting, a serving method that is a compromise between the flat spread-out and time-series development was suggested, and an arrangement on the table was defined for the main dish and side dishes. The utilization of table space was also increased by reducing the number of dishes on the table at a given moment. In addition, the dish or bowl and arrangement inside the container were changed in order to distinguish the main dish and side dishes. It is suggested that some of tableware be linked with the special products of the locality so as to make a brand for them, and that a personal mat be used to arrange the tableware for each one, since there are many fermented food items (salted fish, kimchi, fermented paste and sauce, etc.) and boiled food items (stew, steamed dish, boiled dish in sauce, etc) that look dark and unfocused. In addition, it is suggested that the width and breadth of the dishes or bowls be set in an orderly manner. Considering the tables currently available at restaurants, personal space on a table and comfortable distance between eaters are suggested to be $400 mm{\times}250 mm$ and 300 mm, respectively.

• 한국식생활문화학회지
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• 제30권2호
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• pp.150-157
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• 2015

GichukJinchanEuigwe is a celebration of King Soonjo's 40th birthday and 30th accession to the throne. The Royal banquet was carried out on February 9th MunggunggunJinchan and JagyeongjeonJeongilJinchan 3 days later. JagyeongjeonJeongilJinbyulhangua is located beside JagyeongjeonJinchanan. The banquet table setting, table, dish level, and table type are different according to royal hierarchy class. Jinbulhangua is served to only the king, queen, crown prince, crown princess, and Myongon princess. The number of JagyeongjeonJinchanan served was as follows: king 30 plates, crown prince 20 plates, and Myongon princess 15 plates. Tableware used were brassware and pottery.

• 한국식생활문화학회지
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• 제6권4호
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• pp.445-457
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• 1991

To analyze reception dishes of Choson Dynasty, the author studied historic book-Youngjeob Dogam Mimiunsek Euigwae (1609, 1610 year) in which the reception dishes for Chinese envoy in Choson Dynasty were described. The rescelts obtained from this study were as follows. 1. Youngjeob Dogam Mimunsek collected food items and necessities for reception of Chinese envoy from each administrative machinery, and they included cerials, fruits, seasonings, teas, wines, tablewares, medicines, etc. 2. The guest roms for Chinese envoy were arranged with table, chest, jar, wine glass, tableware, chopstick, spoon, incenseburner, brazier, candlestick, lantern, cloth, etc.

• 한국식생활문화학회지
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• 제33권4호
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• pp.322-329
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• 2018

This study analyzed the Gichuk years JagyeongjeonJeongilJinchan Misu. The banquet, Misu is offered to the king by the crown prince, crown princess, and vassal, according to procedure. JagyeongjeonJeongil Misu are offered as 49 dishes spanning seven courses, so seven dishes in each misu are offered. Various types of food, such as Gawjeong, fruit, soups and side dishes, are placed. Misu involves only the king, crown prince, and crown princess in the banquet. The number of misu dishes are different for the King and prince. The table used is called the Joochil Sowonban and the tableware used is brassware and pottery. Sangwha used Peonies, Chinese rose, Red peach blossom-samjihwa, and Red peach blossom-byulgeonhwa in each misu.

• 한국식생활문화학회지
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• 제29권6호
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• pp.577-584
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• 2014

The purpose of this study was to compare understanding of school foodservice management and environmentally friendly agricultural products between urban and rural elementary school children's mothers. Subjects were 400 elementary school parentsliving in Jeonnam. The results are summarized as follows. School foodservice program helped to solve unbalanced diets, develop minds and bodies, and improve eating habits. Mothers showed a higher degree of satisfaction for school foodservice containing environmentally friendly agricultural products. The primary reason for favoring environmentally friendly agricultural products was improvement of health and securing safe foods. The most important parameter of school foodservice management was sanitary control of food materials>sanitary control of foods>sanitary conditions of place for meals>sanitary conditions of cooker>sanitary conditions of tableware. In conclusion, school foodservice should be financially responsible to make policies effective.