• 한국식생활문화학회지
• /
• 제21권4호
• /
• pp.381-387
• /
• 2006

This study was conducted to evaluate sanitary managment practices of institutional foodservice employees in Daejeon and Chungnam areas, and to suggest a guideline for an effective safety & sanitary managment of the institutional foodservice. The subjects consist of 782 employees in 80 institutional foodservice, respectively. The collected data was processed using the SPSS V.10.0 package for descriptive analysis. The results of this study were summarized as follows. The employees were female(97.2%), over 41 age(68.1%), high school(51.0%), less than 1-5 years(52.8%) of total career in the institutional foodservice. Employment status was contract(64.2%) and cook's certification w3s not applicable(80.1%). The institutional foodservice was over 1,000 number(65.0%) of average serving per day and operations format was direct(69.6%) management and 11-20 number of employees for cooking were 58.2%. Employees(96.0%) were received sanitation training and 82.4% of them have been monthly educated. Sanitation training instructor was dietitian 91.6%. The rating of sanitary management practices was food handling 4.36/5.00, food products management 4.32/5.00, personal hygiene 4.31/5.00, equipments and tools handing 4.18/5.00. The employees, who were educated in the sanitation training, presented significantly higher rates of the sanitary management practices than of the uneducated employess. Therefore, the institutional foodservice operations will have to pay special attention to sanitation training program of the employees. The suitable methods of sanitation training must be developed to improve the practical use of sanitary management by employees and institutional foodservice. Also, to enhance these practices, it is necessary to establish the countermeasure to care for safety & sanitary management of the institutional foodservice.

• Journal of Community Nutrition
• /
• 제5권4호
• /
• pp.239-245
• /
• 2003

Millions people in the US suffer from foodborne illnesses each year. In the US, multiple government agencies work separately or together to ensure the nation's food safety for different audiences. FDA plays a key role in ensuring food safety in foodservice operations by providing the Food Code. School foodservice operations must follow the FDA guidelines on food safety and make sure that foods produced in school foodservice are safe. Despite the continuous efforts, school foodservice operations were responsible for numerous foodborne outbreaks. Currently, school foodservice operations serve younger children (<5 years) and children with medical conditions which make the food safety extremely important. There are many programs that foodservice operators can use to train and educate their employees. ServSafe$\^$ⓡ/tate or local food safety education programs, Serving It Safe, and HACCP workshop are common programs that can be used to train their staff. HACCP is a preventative program that can prevent foodborne illnesses before they occur. Although there are many benefits of utilizing HACCP and training programs, a majority school foodservice directors and managers still did not implement HACCP nor perceived their food safety training is adequate. Most reasons why not implementing HACCP program are lack of trained personnel, time, and financial resources in the school foodservice systems. The gap between what people know and what people do is another challenge identified as an obstacle food safety programs. Despite safe food sources in the US, continuous training is necessary to remove human errors and ensure food safety in the school foodservice systems. Future research is recommended to reduce gap between food safety knowledge and behavior. Foodservice operators and researchers may apply the systems developed in the US to their food systems.

• 동아시아식생활학회지
• /
• 제25권4호
• /
• pp.703-709
• /
• 2015

The purpose of this study was to investigate satisfaction with children's foodservice facilities about program at Center for Children's Foodservice Management (CCFSM) by focusing on differences between associate and regular members. In December 2014, an online survey was conducted at 155 children's foodservice facilities which were enrolled members at CCFSM in Geumcheon-gu, Seoul. The questionnaire included the general characteristics of respondents, satisfaction with CCFSM's services : 'Field consulting', 'Education and training for cook', 'Menu', and 'Newsletter'. The questionnaire was responded by 78 foodservice facilities for children, including 42 regular members (53.8%) and 36 associate members (46.2%). The analysis rate was 50.3% and the majority of respondents were child-care centers (94.9%). As a result, satisfaction with 'Newsletter (4.87 points/5 points)' was the highest while 'Menu (3.95 points)' was the lowest. Satisfaction with 'Education and training for cook' of regular members (4.74 points) was significantly higher than that of associate members (4.41 points). For factors affecting overall satisfaction with CCFSM's service, there was a difference between associate and regular members. Regular members were significantly affected by 'Menu (p<0.001)', and 'Newsletter (p<0.05)'. Associate members were affected by 'Education and training for cook (p<0.05)'. Thus, satisfaction with Menu of CCFSM should be increased. The results of this study show that there was a difference in satisfaction between associate and regular members. Therefore, CCFSM program should be implemented depending on the characteristics of foodservice facilities for children and their needs.

• 한국조리학회지
• /
• 제12권1호
• /
• pp.188-202
• /
• 2006

With large corporations entering into the foodservice market, competitions among those foodservice providers became intense, leading to differentiated quality services in terms of portioning out the meal, its portion and waiting time, not to mention food quality. The purpose of providing foodservice is to satisfy its customers, to secure optimum level of profits, and attain continuous quality improvement. To have such purpose attained, all other factors affecting the foodservice should be allowed to play a role. The intensity of the work performed by the employees should be maintained at a steady level and systematically controlled. 'Service First’ principles upholding that customer satisfaction comes from good service should be applied at all times; customer satisfaction comes from the satisfaction of the employees. Customer satisfaction through good service will contribute to an increase in revenue which we get by subtracting operating expenses from the total sales, as it will lead to concluding a long-term supply contract or renewing the existing contract. To keep the operating expenses to the minimum level, it is important to effectively perform the cost control. Since personnel expenses occupy a large portion of the operating expenses, it is imperative to effectively control the labor costs. For this reason, this study will present an effective program for disposition of men with a large organization being centered around, where the number of people served at the mess hall varies greatly depending on a day of the week and a mealtime of the day.

• 대한영양사협회학술지
• /
• 제16권4호
• /
• pp.353-368
• /
• 2010

The purpose of the study was to identify the relationships Total Quality Management (TQM) performance, job satisfaction, and organizational commitment among dietitians in business and industry foodservice. A total of 300 dietitians working in business and industry foodservices in Seoul and Gyeonggi province were surveyed using a self-administrated questionnaire and 203 responses were obtained. The data were analyzed using SPSS Windows (Ver. 12.0) for descriptive analysis and reliability analysis, and AMOS (Ver. 5.0) for structural equation modeling. The respondents were all female, 56.7% single, and 71.4% under regular employment. By foodservice management type, 52.7% of the foodservice operations were self-operated. The majority of the operations provided meals more than twice a day (73.9%), and 70.4% offered a non-selective menu. The dietitians of the contracted foodservices tended to have higher TQM performance scores than those of the self-operated foodservices (P<0.01). There were no significant differences in job satisfaction and organizational commitment scores by the type of the foodservice management. TQM performance was found to have a positive effect on job satisfaction, and job satisfaction affected organizational commitment for both the self-operated and contracted foodservices. A relationship between TQM performance level and organizational commitment of self-operated foodservices was not found. On the other hand, TQM performance level was the principal significant factor for increasing the organizational commitment of contracted foodservices. This research suggests that business and industry foodservices need to improve TQM performance to enhance job satisfaction and organizational commitment of foodservice dietitians and to develop specified TQM strategies that can be applied to each type of foodservice management.

• 대한영양사협회학술지
• /
• 제10권1호
• /
• pp.34-46
• /
• 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.

• 대한지역사회영양학회지
• /
• 제18권2호
• /
• pp.154-164
• /
• 2013

The objectives of this study were to assign reasonability to importance of weight selection issue in key performance indicator for performance evaluation of Centers for Child-care Foodservice Management (CCFSM) developed by using Balanced Scorecard (BSC), to draw key performance indicator (KPI) by perspective and to analyze differences in recognition on importance. From September 25 to October 9, 2012, we conducted a questionnaire-based study via e-mail, targeting chiefs and team leaders of nationwide 21 CCFSMs (43 persons), officials of local governments where CCFSM was established (21 persons), officials of Korea Food and Drug Administration (2 persons) and foodservice management experts (27 persons) in order to estimate the relative importance on 4 perspectives and 14 KPIs and analyzed its results by using 61 collected data. The results showed that relative importance of perspectives was estimated in order of importance as follows: business performance (0.3519), customer (0.3393), resource (0.1557), learning and growth (0.1531). Relative importance of KPIs was in order of importance as follows: Evaluation of sanitary management level in child-care foodservice facilities (0.1327), Level of customer recognition and behavior improvement (0.1153), performances of round visiting inspection on foodservice, sanitary, safety management, and foodservice consulting (0.0913). Our results showed that the recognition differences exist on the relative importance of perspectives and KPIs between officials of CCFSM, KFDA, local government and foodservice management experts. These observations will form the basis for developing evaluation systems, and it is considered that performance indicators developed on this basis will suggest direction of operation which CCFSM will have to perform.

• 한국식생활문화학회지
• /
• 제33권5호
• /
• pp.437-443
• /
• 2018

The standardization of food ingredients in the procurement system is essential to maintain the quality of food services. Currently, school food services in Korea do not have such a standardized system, which results in inconsistency of the procurement procedure of food ingredients. This study examined how school foodservice nutritionists perceive the standardization of food ingredients in the procurement system. In particular, this study investigated school foodservice nutritionists' perception on the appropriateness, convenience, and necessity of newly proposed standardized procurement system consisting of a classification and attribute system. A total of 311 nutritionists from 123 elementary schools, 99 middle schools, and 84 high schools were surveyed via both online and offline from June 16-24, 2016. The major findings of the study are as follows. First, three quarters of the nutritionists perceived the newly proposed standardized procurement system to be necessary, while approximately sixty percent of the respondents reported that the newly proposed standardized procurement system is convenient. More than half of the respondents perceived the newly proposed standardized procurement system to be appropriate. The results suggest that the new standardized system directs a better way in terms of the classification and attribute systems of food ingredients. This study suggests that the standardization of food ingredients should be implemented at the operation of school food services.

• 동아시아식생활학회지
• /
• 제17권4호
• /
• pp.597-606
• /
• 2007

The purpose of this study was to investigate the satisfaction with school foodservice programs by foodservice operation type in middle school and high school students in the Geumsan-Gun area. A total of 530 subjects(250 middle school and 280 high school students) from the Geumsan-Gun area participated from March 15 to March 23, 2004. Questionnaires were used to study dietary habits, activity levels, and current health conditions. The results of the study are summarized as follows. Based on the body mass index(BMI) scores of the students, the high school male BMI scores were significantly different(5%), and they were underweight for their height. The students were primarily dissatisfied with times for meals for school foodservice under direct management and with the quantity of meal for school foodservice under contract. Compared to the middle school female students, the male high school students were dissatisfied with the time for meals and quantity of food. Generally, the students were satisfied with dessert items the most. The food most often wasted was soup. The middle and high school students preferred food services to those under contract.

• 대한지역사회영양학회지
• /
• 제21권1호
• /
• pp.84-92
• /
• 2016

Objectives: This study was performed to develop a food safety education program for school foodservice employees and evaluate its effectiveness. Methods: Food safety education programs were made into two levels; one for new employees in school foodservice and another for employees in charge of Critical Control Point (CCP) monitoring. The programs were for 40-minute-long lecture using PowerPoint. The effectiveness of these programs were assessed based on eleven evaluation items by school foodservice dieticians (n=30) and the Hazard Analysis Critical Control Point (HACCP) specialist (n=13). All statistical analyses are conducted by SPSS package program (ver 20.0). Results: According to the results of evaluating the food safety education program by dietitian and HACCP specialist, the overall satisfaction score was 4.14, evaluated by 5 point scale. There were no significant difference in results of evaluation between dieticians and HACCP specialists. The score of 'it is helpful to work' and 'pictures, images and charts are pertinent to study' were higher than others while the score of 'education contents is pleasant and interesting' and 'screen is pleasant and interesting' were the lowest among all evaluation items. Conclusions: To increase the school foodservice quality, employees should be offered regular food safety education and training through effective education media including prerequisite program and HACCP manual for school foodservice.