• Culinary science and hospitality research
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• v.3
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• pp.315-326
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• 1997

The school catering service has gained national attentions and has been expanding unto high schools after offering meals at elementary schools over years. This study is to identify problems and solutions in kitchen hardware areas to provide nutritiously balanced meals to schoolchildren through establishing standard menu planning. The survey analysis shows that 59.2% of dishes except for rice, Kimchi and soup are prepared by oil deep-fired or oil pan broiled. This indicates that school meals are so limited to serve baked or steamed dishes. Main reasons on the limited menu selection is that schools don't have equipment to prepare baking and steaming dishes mainly due to budget issues. All the dietitians who answered the surveys have been requesting to purchase Convotherm Ovens. Improvement solutions to the problems are: Publish the Revised Standard Equipment Layout that may allow to serve baked and steamed dishes. Establish Budget Support Program from the Government.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.41 no.2
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• pp.147-155
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• 2005

This study was conducted in order to improve the automatic fishing operation system for anchovy boat seine by comparison with the fishing gear geometry and efficiency using the labor saving nets and the combined type net with midwater trawl. Field experiments were carried out to observe the geometry of nets and improve the fishing operation system by catcher boats. The vertical net opening of fore wing net, square, fore bag net and after bag net of the combined type net were varied in the range of 9.9~12.9. 16.2~28.2, 6.8~12.1 and 9.5~15.2m respectively, when the towing speed was 1.0m/sec and the distance between boats were 100m, 200m, 300m. The vertical net opening of the combined type nets was gradually decreased as function of with increasing the distance between catcher boats. Labor saving net which was maintained the net opening and towing depth stable was more suitable for the automatic hauling operation system by improvement of bag net rather than the combined type nets which was impossible in swallow depth and near to anchovy school. 3 boats hauling operation system of the labor saving net was carried out by crane with power block in 2 catcher boats for improvement of hauling operation and pushing equipment of anchovy cooking system in the processing boat for maintain more anchovy in dry frame. From the results of field experiments, 3 boats hauling operation system with power block and improved cooking system was very 3 boats hauling operation system with power block and improved cooking system was very useful and more practical as hauling time 20~35min and No. of fishermen 12~13 in comparison with the traditional system such as hauling time 30~50 min and No. of fishmen 28~38.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.284-292
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• 2018

This study was conducted to determine the elements that are required and that need improvement in the contents of dietary life education and the educational environment by analyzing the importance-satisfaction of a dietary life education program for dietary life education trainees. The results of the rank test for the satisfactory elements of dietary life education were in the order of competence of instructors, educational contents, time of education, educational environment and affordability of tuition. The importance-satisfaction analysis of the contents and construction of the dietary life education program showed that "suitable contents for the theme of the class", "contents and construction of practice class", "diversity of practice menu" and "diversity of educational contents" had high importance and satisfaction scores and therefore, could be maintained at their current levels. Meanwhile, "adequacy of class time" and "contents and construction of theory class" showed low importance and satisfaction scores, requiring a little effort. Whereas, "time and construction of group practice", "structure of textbook for class" and "duration of course and number of classes" showed relatively low satisfaction compared to importance, requiring major efforts for improvement. Similarly, analysis of the lecture element from dietary life education showed that "professional lecture by instructors", "lectures suitable for themes" and "lecture applicable in real life" had relatively low satisfaction compared to importance, requiring major efforts for improvement. In addition, analysis of the educational environment from dietary life education showed that "adequacy of lecture room space", "cooking equipment", "diversity of cooking utensils" and "sanitary condition of cooking utensils" also require major efforts for improvement. Therefore, dietary life education should not be executed with a simple delivery of knowledge but with both theory and practice classes to increase its application in real life, and active and specific efforts are required to nurture professional instructors and establish educational strategies.

• Journal of the Korean Society of School Health
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• v.16 no.2
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• pp.13-23
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• 2003

To provide data necessary for effectively applying the HACCP system by understanding the current application condition of HACCP system and satisfaction level of the dietician in elementary schools, a mail-in survey was conducted on dieticians serving for 227 elementary schools applying HACCP system in Kyungsangbuk-Do since November 1, 2001 to December 20, 2001. 83.5% of the subjected schools were conducting more than 50% of HACCP cooking process management, and the level of cooking process management displayed significant relevance according to the number of dieticians serving the school meals. The area that was not well conducted in the field of HACCP system was proven to be water examination(94.0%), inspection on self-sanitation of cooks prior to cooking(90.6%), and maintenance of dry kitchen floor(l4.8%). The reason why the above areas are not well conducted was because of lack of time due to over workloads. Subjective dieticians had pointed out improvement of sanitary concept(58.1%) and improvement of self-sanitation (28.8%) as benefits of applying HACCP. 21.2% of the subjective dieticians were satisfied with application HACCP and 35.2% were dissatisfied with applying HACCP. In case of which the duration of applying the HACCP was longer than one year and in case of higher rate of HACCP cooking process management and longer work experience of the dieticians, the level of satisfaction was proven to be significantly higher. The most difficult things to follow in important management categories according to the features of dietitian work and work experience were food distribution of CCP7 step and maintenance of optimum temperature(70.7%). Subjective dieticians had pointed out insufficient facility or environment and lack of inspection equipments in order regarding problems of applying HACCP. Also in the level of necessity of improvement categories in applying HACCP, dieticians had replied that facility and equipment improvement was mostly needed. Due to the induction of HACCP system in school meals, comparatively well cooking process management is being conducted, and I believe it could contribute in securing safety and quality improvement of school meal by improving the sanitation concept of the dieticians. However, the satisfaction level of dieticians are rather low and there are many difficulties in maintaining optimum temperature in the process of food distribution and transportation process. Also, lack of facilities and environment, lack of inspection equipments and etc are pointed out as problems of inducing HACCP. Thus, to settle HACCP system, it is believed that brave investment must be preceded.

• Food Science and Preservation
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• v.13 no.2
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• pp.234-240
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• 2006

The purpose of this study was to evaluate microbiologically cooking utensils, equipment employees, and environment in 12 large Korean, Western, Chinese, and Japanese restaurant. Microbiological testing was conducted for pathogens including E. coli, Samolnella, L. monocytogenes, S. aureus, E. coli O157:H7, V. parahaemolyticus, B. cereus, and Y. enterocolitica as well as total plate count and coliforms. The results showed cooking water and drinking water in some Korean restaurants and drinking water in some Western and Japanese restaurants were unsatisfactory, especially, barley tea, which was cooled after being boiled, was unsatisfactory. Most cooking utensils such as knives, cutting boards, kitchen towels, tongs, and basket had total plate and coliforms count in excess of standards, and knives and cutting boards at some Chinese restaurant had E. coli. At some restaurant, S. aureus was found on some food worker's hands. Also, the total plate count of the air showed a high count around worktables, inside the refrigerator, and in the kitchen in most restaurants. These result suggest that sanitation needs improvement in the environments in these foodservice establishment.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.263-277
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• 2007

In order for a cook to cook, there should be a space called a kitchen; moreover, to prepare good food, there should be good kitchen facilities in the kitchen. With good facilities, the cook can save time and have higher productivity. On the other hand, with poor facilities, equipment and utensils, the cook can get demotivated, have poor capability, suffer from high stress and possibly can cause some diseases. Therefore, better facilities are essential for cooking environment. The purpose of this study is to find out how significant the job stress is according to the demographic characteristics. Also, how kitchen facilities and moving line influence the job stress. In order to answer above questions, 278 copies of questionnaire were made and given to cooks at hotels with five star or similar ranks. Using SPSS Win 12.0 the statistics package, frequency, factor and reliability analysis were conducted. Then, regression analysis was carried out. As a result of the test, difference analysis on statistic characteristics was partly found. In addition, facilities and moving line affected job stress. Also, working area in the kitchen inversely influenced the job stress.

• Journal of the Korean Home Economics Association
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• v.19 no.2
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• pp.73-85
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• 1981

The present trend is to classify time as a human resource. Time is considered as a human resource and refers not only to "clock time" that man possesses in equal amounts, but also to person's characteristic methods of assimilating and perceiving the passage of time. People differ in their ability to gauge the passage of time or to estimate the amount of time that an activity will take. The time used for household work by homemaker was analysed in that viewpoint. Specially the aim of this study was to find and analyse any differences from the style of house, the kind of fuel for cooking, the system of the family, the age and educated degree of homemaker and income degree. For analysis useable responses of 247 returned were used. The conclusion is as follows. 1. Homemakers spent 11.8∼13.4 hours for household work for a day. 2. Husband contributed 1∼1.4 hours, daughters and sons 0.6∼2.4 hours for household work a day. 3. There were large differences of the time spent on all food activities and care of clothes by the style of house and kitchen and the kind of fuel for coking. 4. The homemaker who has many children and preschool children spent much time for preparing the meal and care of clothes than others. 5. High educated homemaker spent less time for household work than others. 6. There are not any differences between time spent and income. 7. There are not also differences between time spent and having household equipment. It is assumed that many household equipment in the house aren't used effectively.

• Korean Journal of Community Nutrition
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• v.7 no.4
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• pp.559-570
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• 2002

This research was to investigate the operation of contracted food service management and menu preferences of middle school students in Seoul. Questionnaires were distributed between Dec. 1 and 20,2000 in 10 middle schools. Statistical data analyses were completed using the SAS package, including the mean, standard deviation and frequency analysis. The results can be summarized as follows: The average number of meals per middle school was 1,000 and only lunch was served in each school. In terms of facilities and equipment, low rates of the possession of cooking equipment and food carts were the major hindrance to work and production efficiency. The students' main demands were taste, sanitation, variety of food, the introduction of brand foods, the price of foods, and the speed of reaction to their dissatisfaction. Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. beef-rib soup was preferred to broth. for side dishes, fish, roasted meat and fried foods were highly favored, along with processed foods, with low preferences for vegetables. The middle school students favored fruits. Lastly, they requested that the quality of school meals be improved through the development and supply of various desserts.

• Korean Journal of Community Nutrition
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• v.11 no.2
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• pp.240-252
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• 2006

A survey was implemented to suggest basic data for assuring the safety of cooked foods in foodbank operations. A questionnaire consisted of total 48 items including general characteristics, basic inputs and perceived importance/performance of sanitary management. One hundred twenty-eight responses among the 267 nationwide foodbanks were used for the statistical analysis. About forty-one percent of foodbanks was operated a period of 1-3 years and 43.0% of them were managed by social welfare organizations. The number of staff was only 0.5 person per operation with the whole responsibility and 1.0 with additional work, and thus most of the work was managed by volunteers. Job satisfaction was shown to be moderate and was affected by specialty and salary mostly. The facilities and equipment in foodbanks were not enough to operate and freezers/refrigerators were the top priority to supplement. Most of the respondents attended a nationwide level sanitary education program (79.7%); but complained not enough frequency of education (90%). The sanitary status of the donated foods was considered as satisfactory but some safety practices had to be improved, including personnel expenses and operating costs in the district level, a sanitary awareness of the donors and a general management of the facilities arid equipment. An assessment on sanitary management resulted in an overall average of 4.45 out of 5 points in importance and 3.85 in performance showing the high level of sanitation perception in foodbank managers. From the IPA analysis, the fields found to be improved were sanitation management during cooking and temperature control as well as cleanliness and sanitation of both transport vehicle and refrigerator/freezer. To secure the food safety in foodbanks, consequently, personnel support, supplement of facilities and equipment, intense sanitation education and development of sanitation management program is needed.

• Journal of the Korean Society of Food Culture
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• v.16 no.2
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• pp.128-136
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• 2001

The purpose of this study was to assess the needs of education program and to analyze importance of education courses for school food service cooks. The questionnaires were developed by reviewing literatures on education programs for cooks and by interviewing with cooks who are working in school food service. A total of 150 questionnaires were surveyed at Kyonggi University and 90 of them were analyzed. The cooks in school food service wanted to take continuing education program about cooking skills and school food service operation skills. They wanted to take a culinary courses for 10 days and they wanted to take a food service operation courses for a week. The school food service cooks emphasized on courses of job analysis, laws and regulation, food sanitation, standard recipe, safety, equipment, and facility and layout. And they thought not only Korean food but also western food, Chinese food and Japanese food are important.