• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.28-37
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• 2001

The purpose of this study was to evaluate the status of sanitary management based on HACCP. The surveys which were on various aspects of general characteristics, food handling practice, personal sanitation, equipment sanitation, and equipment possession were carried out using questionnaires for 146 business and industry foodservice operations in Taegu and Kyungpook areas. The results of this study were summarized as follows. Forty-nine percent of surveyed foodservice operations was in Taegu, 51% in Kyungpook and 69.2% in direct foodservice operations and 28.1% in contracted foodservice operations. Seventy-eight percent of foodservice operations replied that they have done only basic sanitary management, while 13% surveyed stated that they were implementing HACCP. Food handling practice and personal sanitation were significantly better in Kyungpook area than in Taegu. Significantly high levels in food handling practice, personal sanitation, equipment sanitation, and equipment possession were seen in foodservice operations which had more than 1,000 meal served than those which had less than 1,000 meals served. According to the results of food handling practice, in items of food-temperature measurement during receiving, cooking, holding after cooking, and reheating, foodservice operations showed very low scores below the average. All foodservice operations presented good scores in the parts of personal and equipment sanitation. In equipment possession, sterilizing systems were generally not enough, dishwasher and sterilizing facilities of contracted foodservice operation showed significantly high scores. Therefore, the business and industry foodservice operations will have to pay special attention to temperature management in the foodservice production process as the first step to implement of HACCP.

• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.353-368
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• 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.

• Korean Journal of Community Nutrition
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• v.12 no.2
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• pp.178-188
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• 2007

This study was performed to suggest a new efficiency measurement indicator is necessary for evaluating management efficiency of food service operations in contract-managed foodservice companies, to distinguish efficient food service providers and inefficient ones by measuring comparative efficiency among food service operations, and to provide guidance for effective management through showing benchmarking targets for improving inefficient food service providers. The subjects of this study were the 93 B&I foodservice Operations of a domestic contract food service company. The analysis was conducted using CCR model in DEA model. A software, 'Frontier analyst', was used for the analysis. Based on the results derived from comparison of efficiency evaluation classified by providers with use of DEA, it was possible to identify efficient food providers and inefficient providers, and subsequently provide benchmarking guidelines for improvement of the inefficient groups. In analyzing the differences between the results of DEA efficiency evaluation by detailed operation status of food service providers, there was significant difference of efficiency outcomes in terms of contract types, while there was no significant difference in terms of business condition.

• Journal of the Korean Dietetic Association
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• v.21 no.2
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• pp.140-153
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• 2015

Considering the importance of institutional foodservice in modern dietary life and its influence on the environment, sustainable development in institutional foodservice industry carries great significance. The current study was conducted to investigate dietitians' perceptions of sustainable business-and-industry foodservice and their intentions to perform sustainable practices by applying a mixed methodology. For the quantitative study, an online survey was conducted on 362 dietitians who had worked at a contact foodservice company for more than 1 year. The survey was performed from December 15th, 2011 to January 30th, 2012, and 202 responses were used for the analysis. For the qualitative a study, a focus group interview was conducted during May, 2012 with representative employees of the company. According to the results, dietitians seemed to be unfamiliar with the terms "sustainability" or "sustainable development," whereas they understood related contents and practices. Dietitians' awareness and perceived need in terms of sustainable business-and-industry foodservice were not significantly different across general characteristics. Dietitians seemed to be highly aware of the impacts of business-and-industry foodservice on economy, whereas they appeared to lack understanding of its impacts on society and environment. Cost increase and levy on work in daily operations were considered as main obstacles hampering dietitians' intentions to perform sustainable practices. A total of 88.1% of responding dietitians expected that the meal price at a sustainable business-and-industry foodservice should be higher than the supposed standard price of 4,000 won, with an average reaching 5,270 won. Findings from this study could be used as baseline information for vitalizing sustainable business-and-industry foodservice in Korea.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.386-395
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• 2006

The purpose of this study was to examine the perceptions and attitudes held by dietitians on seasoned processed meats. The questionnaires were distributed to x (Ed- give the sample size) dietitians at business foodservice operations in Kyungnam province. According to survey, 37.5% of the dietitians answered that it is 'very necessary' to develop seasoned processed meat products. Regarding desired product characteristics, the dietitians were asked about reduced additive use, good hygienic quality, nutritious and healthy quality, low salt content and adequate supply of nutritional information. Over half of the dietitians (59.2%) preferred Korean style seasoned processed meats. The cooking types of Korean seasoned processed meats chosen as new developments were steamed (21.3%), roasted (20.6%) and pilled (18.1%), while the expected frequencies of product usage were in the order of grilled (18.8%), roasted (15.6%), and fried (14.4%). The dietitians wanted no or only little increase in the price compared to current commercial products, units packed in 1 or 3kg sizes and a shelf life under refrigerated or frozen storage of 3-7 days. A minority of the dietitians (40.6%) responded positively to buy the seasoned processed meats if the products meet their needs.

• Journal of the Korean Society of Food Culture
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• v.14 no.5
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• pp.487-495
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• 1999

The objectives of this study were to analyze customer satisfaction by operational characteristics in business & industry foodservice operated by contracted foodservice management company. The instruments were developed by reviewing literatures on customer satisfaction and by intervewing with managers, employers and customers. A total of 1000 questionnaires were hand delivered at the ten contracted foodservice operations by designated coordinators. A total of 833 questionnaires were usable; resulting in an 83.3% response rate. Statistical data analysis was completed using the SAS 6.04 for description, T-test, ANOVA. Overall customer satisfaction score for office building foodservice was significantly higher than those for manufacturing company foodservice. As for the type of management contracts, overall customer satisfaction score for management fee contracts was significantly higher than those for profit and loss contracts. With regard to payment method, overall customer satisfaction score for meal card was higher than those for POS system. Concerning the categories of service, overall customer satisfaction for combo-tray service was higher than those for cafeteria-tray service and partially self-service. As for types of menus, the score of overall customer satisfaction was not significantly different between cafeteria menu and double choice menu.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.677-684
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• 2007

This study analyzed the influence service quality has on customers satisfaction and revisits to foodservice enterprises located in the Jeonju area. The result are as followings. First, factor analysis was performed with 25 variables, drawing out five accessibility, materiality, assurance, speciality, and correspondence. Second, study model analysis showed that the service quality of foodservice operations located in the Jeonju area had an influence on customers satisfaction. This was especially significant for the factors of accessibility and materiality. Third, when considering customer satisfaction with restaurants, satisfaction with the area's image, and satisfaction with the area's sightseeing, we found that satisfaction with the restaurants and satisfaction with the area's image influenced revisits. This suggests that the higher a customer's satisfaction the more foodservice businesses they want to visit. Thus the foodservice businesses located in the Jeonju area must promote service quality so that customers are satisfied and repeatedly visit the restaurants.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1089-1098
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• 2008

The principal objective of this study was to reveal the relationship between the menu management indicators and menu performance indicators in contract-foodservice operations. Menu indicators differed according to the type of business, type of contract, type of serving, and number of service lines. In accordance with the results of our correlation analysis, we noted significant correlations between menu performance indicators and menu management indicators. The first of these was the correlation between the food cost ration and meal counts, food loss, and the use of prepared vegetables. The second of these was the correlation between food cost per meal and forecasting error, food loss, and inventory turnover. The last of these correlations was the negative correlation between menu CSI(customer satisfaction index) and the use of prepared vegetables. According to the results of our canonical correlation analysis, 2 significant functions were identified. In the first function, we noted significant correlations between meal counts, use of prepared vegetables, food loss, and food cost ratio. Additionally, we noted significant correlations between forecasting error, inventory turnover, food loss, and food cost per meal in the second function. Menu management indicators had no influence on customer satisfaction.

• Journal of the Korean Dietetic Association
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• v.8 no.4
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• pp.398-407
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• 2002

This study is for confirming and finding which kinds of parameter is on Service Quality and Customer Loyalty of Foodservice Operation. For this, the purpose of the study is investigating the relationship between A Customer Loyalty and the factors which would affect it, relative influence-relation about meditate roles of influence-factors. A study model and several hypotheses were developed regarding the relationships. Moreover, after making a question sheet, based on the collected and analyzed 250 of them. The study model was analyzed with, SPSS 10.0 and AMOS 4.0 program. At first, when the quality of service is high, it directly affects Customer satisfaction. With the result from the study, it is prove that the service quality is very important. On the other hand, the service quality do not directly affect the Customer Loyalty. The second, when the value of service is high, it affects the customer-satisfaction. But, although the value of service is high, it doesn't directly affect the Customer Loyalty. So, it is clear that the value of Service on Foodservice Operations is the variable precedent of customer-satisfaction. The third, when the customer-satisfaction is high, customer loyalty is high. It is necessary to make the strategy about the management of Foodservice for keeping customer-satisfaction steadily. According to this study, the important variables are the value of service, the service quality and customer-satisfaction. With these results, we have to manage the factors for keeping the Customer Loyalty in Foodservice Operations.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.727-737
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• 2007

The aims of this study was to suggest a new efficiency measurement indicator for evaluating the management efficiency of decision making units(DMUs) in the contract foodservice industry. The data envelopment analysis(DEA) model which considers multiple inputs and outputs and looking for benchmarks, was used to compare the productivity of DMUs. We considered sales, profits, and customer satisfaction as output variables and it adopted food cost, labor cost and administrative expense as input variables. The results of applying DEA revealed relatively efficient types of business and service types. The efficiency of school units was highest and the mired service type was the most efficient one. In this study the CCR model efficiency was analysed with profit and the customer satisfaction index by the matrix method. DEA efficiency was correlated with profit but there was no correlation between DEA efficiency and the customer satisfaction index.