• Korean journal of food and cookery science
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• v.29 no.1
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• pp.37-46
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• 2013

This research was investigated the problem of power blogs related to cooking through the investigation of usage and satisfaction of those blogs as new information media in internet community. As a result, most users had were received cooking information through internet and 85.7% of those users have experienced power blogs related to cooking. The most frequent access methods were via search engines. What users are received from power blogs related to cooking are cooking recipes. What did they want the most from those blogs are accurate recipes for everyday meal. According to this opinion poll, majority of respondents were collected cooking information through internet and experience more and more power blogs related to cooking, whereas users lost their satisfaction and belief from power blogs when there was a lack of enough information on power blogs, an inaccuracy of the information from the power blogs, or an extraordinary recipes. To improve power blogs related to cooking, not only various cooking information but also everyday cooking recipes were required, but power bloggers should also consider everyday cooking materials and recipes with simple cooking utensils.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.284-292
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• 2016

The purpose of this study was to analyze the personal hygiene status of foodservice employees as well as microbiological counts of their hands according to food safety education. A survey was conducted for employees who worked at five foodservice facilities, and the results of the survey were assessed using the SAS program (ver. 9.3). A total of 20 employees' hands were sampled to analyze aerobic plate counts (APCs), coliforms counts (CCs), and Staphylococcus aureus. The food safety education program was composed of four education sessions, including microbiological evaluation of employees' hands. According to the survey results, all employees wore a sanitary uniform, hair cap, and shoes. However, 96% of employees used the restroom wearing sanitary shoes, whereas just 20% of them washed their hands using the standard method. Additionally, employees washed hands after using the restroom (100%), before using single-use gloves (76%), after eating (76%). The results of the microbiological hazards analysis of foodservice employees' hands showed that the average numbers of APCs and CCs before cooking were 5.53 log CFU/hand and 2.95 log CFU/hand respectively, whereas the average numbers of APCs and CCs while cooking at foodservice facilities were 6.49 log CFU/hand and 3.29 log CFU/hand, respectively. Staphylococcus aureus was detected in 10% of their hands before cooking and 5% of their hands while cooking. The average numbers of APCs and CCs were significantly reduced before cooking as well as while cooking, and Staphylococcus aureus was not detected in any of the samples as the frequency of food safety education increased. In conclusion, this study shows that it is necessary for foodservice employees to regularly participate in food safety education with effective instruments in order to improve their hygiene level.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.201-218
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• 2006

This research has attempted to asses the relationship between trust management, the element of service discretion act, and the quality of the service. The research model and assumption have been set up based on such a theoretical research and the demonstrative analysis of the customer-encountering employees of five-star hotels in Seoul. The results of the study are as follows; First, the rationalization of management can be achieved by improving the service through having a command of trust management as a management strategy. Second, there has been significant differences between variables such as the degree of importance and accomplishment of trust management. And it tells us that it is necessary to improve the range of service discretion acts up to the level where the difference between importance and accomplishment is not in existence. Third, the variable changes according to demographic characteristics show us the necessity of providing individualized education by recognizing the differences among groups. Fourth, the trust management has a considerable effect on the quality of the service, and this indicates that the quality of the service can be improved through expanding the range of service discretion acts of customer-encountering employees.

• The Korean Journal of Food And Nutrition
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• v.32 no.3
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• pp.236-245
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• 2019

The objective of this study was to investigate job understanding, performance, and job satisfaction of 150 school foodservice employees in Chungnam area from April 23, 2018 to May 18, 2018. The score of the relationship with colleagues was in the order of elementary school, middle school, and high school (p<0.05). Job understanding was ranked as follows: middle school, elementary school, and high school (p<0.05). Questionnaires on performance of food ingredients and working process management had 4.8 points for the cook and 4.6 points for the cooking staff (p<0.05). Based on the subjects' position, the hygienic safety management performance was higher in cooks than in cooking staff (p<0.05). Job satisfaction showed higher points in elementary school and middle school subjects in all items as compared to subjects of high school (p<0.05). Cooks showed more job satisfaction compared to cooking staff (p<0.05). There was a significant positive correlation (r=.253, p<0.01) between job satisfaction and job performance. Job understanding showed a significant positive correlation with job performance. Job satisfaction had a positive correlation with performance for hygienic safety management (r=.275, p<0.01).

• Culinary science and hospitality research
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• v.9 no.1
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• pp.22-38
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• 2003

This study divided all cooking-related employees into hotel organization and family restaurant organization, and analyzed the present duties´ characteristics along with an analysis on population statistics. Also, the study examined each employee´s recognition degree of his/her duty in each group and investigated which knowledge and skill they thought as important parts for their developing ability and attaining duties in the future. The collected data tell the followings; with respect to the characteristics of the employees´ duties, the characteristics of hotel employees were different from those of family restaurant employees; in case of hotel employees, the characteristic items recognized at a high level were the importance of duty, independence, self-reliance, the knowledge degree, career, controlling-ship, and development-ship. On the contrary, in case of family restaurant employees, the highly recognized items were complexity of duty, stagnation-ship, and human relationship. Generally, it was clear that family restaurant employees showed more complaints than hotel employees did in the section of recognition degree on the present duties. The imperfect matter is that this study could not specify particulars or details of knowledge and skills that are necessary to make a perfect food-service company. However, this study will become a basis to develop further research on a perfect supposition and detailed particulars by detailed variables in a demonstrative way.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.92-100
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• 2017

The purpose of this study was to analyze the current status of 30 restaurants targeted for customized-visit consulting. For this process, experts visited restaurants and conducted consulting to improve the effectiveness of management for restaurants. A frequency analysis was used for general details, and a questionnaire survey was conducted to consult employees and customer groups. The analysis and consulting results were as follows: Firstly,menu need to be improved through restaurants' sanitary state and menu quality improvement. New menu should be developed through continuous training for restaurant operators, the relevant organizations, and cooking skill experts. Secondly, restaurants' cooking skill and knowledge should be secured by training of restaurant operators from the relevant organizations and experts to acquire cooking skills. In conclusion, restaurants' capability needs to be consolidated through persistent and cyclical process to maintain competitive menus and cooking skills. The results also showed that employee group's MOT, foods, menu, and facility education/training should be fortified. In order to reinvigorate the restaurant industry, marketers need to offer continuous education/training and consulting for employees to improve their satisfaction.

• Journal of Nutrition and Health
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• v.37 no.8
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• pp.712-721
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• 2004

The objective of this study was to evaluate the microbiological quality of heating and after-heating processed foods for implementation of a HACCP system in day-care center foodservice operations. The evaluating points were microbial assessment and temperature of foods during receiving, cooking, and serving in heating process. In non-heating process, in addition to monitoring microbial assessment of food during preparation, cooking, and serving steps, the microbial populations of employees' hands and utensils and serving temperature were also evaluated. Microbiological quality was assessed using 3M Petrifilm$^{TM}$ to measure total plate count and coliforms for foods and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Microbiological quality assessment for foods and utensils is summarized as follows. Microbiological quality of the heating processed foods was satisfactory for cooking and serving steps. The internal temperature of food was above 74$^{\circ}C$. However, temperature control before the serving step was not achieved due to inappropriate time management between the cooking and serving steps. In the after-heating process, the total plate counts of boiled mungbean sprouts salad, blanched spinach salad, com vegetable salad were below the standard at the serving step. The majority of samples showed that coliforms exceeded the norm, which is thought to be the result of the cross-contamination from utensils. These results suggest that it is essential to educate employees on the importance of hand washing and of avoiding cross-contamination by using clean, sanitized equipment to serve food in the after-heating process. Establishing Sanitation Standard Operating Procedures (SSOPs) is an essential part of any HACCP system in day-care center foodservice operations.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1022-1032
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• 2014

This research is aimed at evaluating the nutrition knowledge and hygiene knowledge of people who are either foodservice employees or housewives and at providing data for conducting hygiene education by comparing the differences between the two groups. Both groups scored relatively high in nutrition knowledge with housewives scoring 9.9/12 and food service employees scoring 9.6/12. However, foodservice employees scored significantly higher in hygiene knowledge and degree of practice than housewives, A correlation was found between nutrition knowledge and the degree of hygienic practice and a significant correlation between hygiene knowledge and the degree of hygienic practice. The higher the hygiene knowledge was, the higher their degree of hygienic practice was. As for food hygiene information, foodservice employees obtained the information through hygiene education and lecture meetings, but housewives got their information through mass media. To summarize, mass media, which housewives can have easy access, must have programs for housewives to help them improve food hygiene in cooking, and programs for foodservice employees on washing food.

• Journal of the Korean Society of Food Culture
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• v.21 no.4
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• pp.381-387
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• 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.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.373-389
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• 2000

This study is about job change hotel kitchen cook. addition, through case analysis, by choosing three hotels in Seoul, the relation job changes was found out, and through the interviews with cooking employees for more than three months, their opinions and reliabilities were collected and analyzed. The surveyed questionnaires were analyzed and studied through SPSS WIN Package, reliability analysis, factor analysis, frequency analysis, correlation, and distribution analysis and T-test were conducted to figure out the population statistical difference. According to the study results. those employees who thought kitchen environment, internal and external working conditions. the welfare for the employees are the most important factors in case of changing jobs scored over average 4 in the statistical analysis. For this reason, in order to reduce the rate of job changes the hotels efforts for and interests in appropriate compensation, improvement of working environment. continuous educational training, fair human resource management, and maintenance of good relation with co-workers are necessary.