• Korean journal of food and cookery science
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• v.24 no.5
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• pp.682-690
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• 2008

The principal objective of this study was to develop a standardized recipe for the large-scale production of Salbob and Ogokbob. The recipe was standardized as follows: we collected and recorded the amount of ingredients and production procedures currently being used by cooks in the contracted foodservice management company and hotel-based Korean restaurants. According to the food preferences of Koreans, we selected 2 kinds of rice; Salbob and Ogokbob. We developed a revised recipe and an evaluation form. We conducted a sensory evaluation with 30 panels, using a JAR (just-about-right) scale. We developed a standardized recipe for both kinds of rice. Yield, portion size, temperature, preparation time, equipment, cost, ingredients, weight of ingredients, method, and critical point were all components accounted for in the developed recipe. The factor method and the percentage method were proposed techniques for adjusting the recipe, and a direct measurement table for Salbob and Ogokbob was also devised.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.580-592
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• 2008

The principal objective of this study was to develop a standardized recipe for the large-scale production of Bibimbab, bean sprout bab, and fried rice. The recipe was standardized as follows. We collected and recorded the quantities of ingredients and production procedures currently used by cooks in the contracted foodservice management company and in hotel-based Korean restaurants. According to the food preferences of Koreans, we selected 3 rices; Bibimbab, bean sprout bab, and fried rice. We then developed a revised recipe and evaluation form. Our sensory evaluation was conducted by 30 taste panels using a JAR(just- about-right) scale. We developed a standardized recipe for 3 rices. Yield, portion size, temperature, preparation time, equipment, cost, ingredients, weight of ingredients, method, and critical point were recorded in the developed recipe. We utilized the factor method and the percentage method for recipe adjustments, and we devised a direct measurement table for Bibimbab, bean sprout bab, and fried rice.

• Proceedings of the KSCN Conference
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• 2003.05a
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• pp.130-130
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• 2003

선진국에서 보편화되고 있는 급식위탁경영이 최근 국내급식산업 분야에서는 단체급식 시설의 급식업무를 전문적으로 위탁받아 경영하는 위탁급식 전문업체가 등장하여 학교급식, 병원급식, 사업체급식 부문에서 활발히 시장을 확대하며, 업체의 수도 급속히 증가하고 있다. 이와 같은 단기간 내의 성장과는 달리 국내 단체급식 및 위탁급식 관련 제도는 지극히 미비하며, 단체급식의 각 부문은 각각 다른 법령에 기초하고 있고 위탁급식업체와 관련된 법적 기준은 전무한 실정이다. (중략)

• Journal of the Korean Society of Food Culture
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• v.15 no.3
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• pp.155-162
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• 2000

The purpose of this study was to analyse serving size, plate waste, and sensory evaluation on menu of university foodservice. This study was conducted in three restaurant of one university for 14 days, 1995. The serving size of food was measured by weighing machine. The plate waste of food was calculated by the aggregative selective plate waste measurement technique. Questionnaires of sensory evaluation were developed and hand-delivered at three restaurants. Rating criteria of sensory evaluation were appearance, taste, temperature, color, flavor, texture and overall quality. The plate waste of side dish were 35.5%, 42.5%, and 39.2% in A, B, and C restaurants. The plate waste of kimchi were 46.8%, 36.3%, and 55.9% in A, B, and C restaurants. So, university foodservice manager should concern quality of side dish and kimchi. The score of fried food in sensory evaluation was low. So, batch cooking was needed. The score of rice in sensory evaluation of C restaurants was very low. Therefore, steam ice cooker in C restaurants should be changed by gas automatic rice cooker.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.5
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• pp.823-835
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• 2010

The research aimed to measure the efficiency of using multi stores in a foodservice company using by DEA (data envelopment analysis) which is a new management science technique. The study also attempted to identify relevant variables affecting DEA efficiency in order to suggest methods for improving efficiency. The data were collected from 148 contract foodservice operations, which were operated in similar fashion in October 2009. The DEA efficiency was calculated as an output-oriented BCC Model. Sales, and CSI (customer satisfaction index) were used as output variables whereas food cost, labor cost, and management expense were used as input variables to calculate the DEA efficiency. Operation process variables of the unit consisted of the were consist of ratio of regular employee, ratio of housekeeper, meal counts, meal price, food cost per meal, contract period, number of menu items, forecasting accuracy, order accuracy, inventory turnover, use of processed food, deviation of food cost, number of new menus, and number of events. According to the BCC score and profitability, units were classified into four groups: High efficiency-high profitability (HEHP), High efficiency-low profitability (HELP), Low efficiency-high profitability (LEHP), and Low efficiency-low profitability (LELP). The HEHP group contained 54 units, which mostly contracted management fee type and had a high meal price. The units were also very large and, served three meals. Twenty of the units were operated with high labor cost: most of these were factories and hospitals. The LEHP group contained 20 units, that were mainly office stores of large scale and medium price. Fifty-four LELP group had a low meal price. A high performance group must have high efficiency, profitability, and satisfaction. The BCC score was over 0.969, the meal price was over 4,116 won, the food cost was over 2,077 won, and meal counts per month were over 10,212 meals.

• Journal of the Korean Dietetic Association
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• v.10 no.3
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• pp.293-299
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• 2004

The purposes of this study were to : a) investigate the current status of contracted hospital food services, b) analyze and clarify various perspectives of contractors and hospitals. Thirty six hospitals and their contractors which were having more than 100 beds located in Seoul, Inchon and Kyungkido, were the subjects of this study. Data were collected through surveys. The survey was conducted during March to April in 2002. Questionnaires were mailed to the 36 directors of dietetic departments of hospitals and 36 managers of contract foodservice management company. Statistical analysis was completed using SPSS Win(11.0) for descriptive analysis, t-test and $x^2$-test. The results of the study can be summarized ; 1. The type of contract considered adequate by directors of dietetic departments and managers of contractors was fee-contract, combined type, followed by profit-and-loss contract. 2. According to the results from analysis on the contract cost per meal considered adequate by directors of dietetic departments and managers, the directors of dietetic department indicated that showing no difference with the current contract cost per meal. However, the managers of contractor indicated that showing significant differences compared with the current contract cost per meal(regular diet p<0.01, therapeutic diet p<0.001). 3. In the composition of contract cost per meal considered adequate, the managers of contracting businesses accounted labor cost (p<0.01) as a major cost, whereas the chiefs of nutrition departments accounted miscellaneous or controllable expense (p<0.001) and VAT (p<0.01) as major costs. 4. The directors of dietetic departments and managers thought that the hospital should be responsible for utility costs. On the other hand, directors of dietetic departments regarded that the contractor and managers thought that the hospital should pay for facility investment cost.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.312-323
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• 2010

The objective of this study was to examine the effects of relationships between food service companies and their client companies by surveying employees working at cafeterias among a food service companies' client companies. For this purpose, previous research was reviewed, and confirmatory research was conducted using a questionnaire. In the questionnaire survey, the subjects were sampled through convenience sampling from the client companies of A Food Service Company, and 182 valid questionnaires were used in the analysis. The results of this study are summarized as follows. First, the characteristics of the relationship between the food service company and its client companies, which were reputation, communication, operation skill, and contact-point employees' service quality, had a significant effect on trust, and the effect was high in the order of contact-point employees' service quality, communication, operation skill, and reputation. Satisfaction was significantly affected by reputation, operation skill, and contact-point employee' service quality, but not by communication. The effect was high in the order of contact-point employees' service quality, reputation, and operation skill. In addition, reputation, communication, operation skill, and contact-point employees' service quality had a significant effect on long-term orientation, and the effects were high in the order of reputation, contact-point employees' service quality, communication, and operation skill. Second, with regard to the quality of relationships between a food service company and its client companies, trust had a significant effect on satisfaction. Third, among the factors related to the quality of relationships between the food service company and its client companies, trust and satisfaction had a significant effect on long-term orientation, and the effect of satisfaction was higher than that of trust. This study has scientific significance as one of only a few studies on factors affecting the long-term relationship between food service companies and their client companies, along with managerial implications that contact-point employees' capabilities are most important in service businesses, and thus efforts should be made at employing and educating them properly.