• 한국조리학회지
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• 제14권2호
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• pp.249-261
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• 2008

This study was carried out to investigate the children's knowledge, attitudes and practices of food safety. A total of 355 data were collected from elementary school students. The concern of food safety was moderate in 5 point Likert scale and relatively high correlated with food safety knowledge(r=0.571) and education(r=0.534). The experience and knowledge of terminology on food safety were estimated. The level of food safety was classified into 5 groups and the consideration of food purchase was classified into 3 groups by factor analysis. A few children were aware of the food safety knowledge and could hardly understood English terminology. And the food safety practices were surveyed, and most of children checked with expiration dates and packaging conditions of food. Personal hygiene practice of children was significantly affected by gender, self hygiene evaluation and the knowledge level of food safety. Providing more food safety information affects personal hygiene and the practices of food purchase, so educational programs on food safety for children were required.

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.756-767
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• 2006

This study investigated the attitudes towards business ethics of 409 University students majoring in culinary science and foodservice management. The survey questionnaire evaluated their attitudes by ATBEQ (Attitudes towards Business Ethics Questionnaire), using a seven-point scale and the data were analysed by frequency, t-test, ANOVA and reliability analysis. The average value of ATBEQ was investigated with attitudes towards ethics (3.48${\pm}$0.79), application of the ethics to business (4.24${\pm}$0.71), business profit making (4.18${\pm}$0.71), businessman (4.29${\pm}$0.67) and practice of business ethics (3.16${\pm}$0.79). The female, undergraduate and younger students showed significantly higher scores of attitudes towards business ethics (higher ethical attitude) than the male, graduate and older students, respectively. There are some similar results between Korean and Israeli students, while western students (America, Australia and Turkey) showed different attitudes with Korean students.

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.25-32
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• 2007

The objective of this study was to investigate the effect of the perceived importance of kitchen equipment and facilities on the hygienic performance of cooks in deluxe hotels. Cooks and chefs at 7 different deluxe hotels participated in this study. Out of 490 questionnaires administered, 456 (93.1%) were completed and 419 (91.9%) were analyzed using a statistical package SPSS 12.0. The results were as follows. First, the correlation between sanitary equipment, including HACCP system, in the hotel kitchens and the hygienic management performance confirmed the significant effect of the sanitary equipment on the performance of the cooks and chefs. Second, the sanitary facilities in the hotel kitchens greatly affected the hygienic management performance. The results also demonstrated that the sanitary equipment provided the same contribution to the performance irrespective of the job level, management type and HACCP practice. However, the sanitary facilities greatly affected the management type expecially the chain hotels. The hygienic management performance did not affect the cooking stage (before-cooking and during-cooking), but affected the after-cooking stage according to the management type and the HACCP practice, but not the job level.

• 한국생활과학회지
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• 제14권1호
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• pp.193-208
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• 2005

The purpose of this study is to find out not only customer demands and satisfaction with service quality in restaurants, but the difference between customer satisfaction and employee practice. This study also identifies the factors affecting customer satisfaction. For the purpose, 116 copies of a questionnaire for employees and 213 for customers were analyzed with frequency, percentile, mean, multiple regression analysis, T-test, one-way ANOVA, and Duncan's Multiple range test, using SPSS/WIN 10.0 program. The major findings obtained in this study are as follows: First, customer demands were affected mostly by educational level among socio-demographic variables. Second, customer demand for service quality was not fully being met, considering customer satisfaction level. Third, employee practice was generally above customer satisfaction. Fourth, One of the variables that chiefly affect customer satisfaction was demand for information and facilities.

• 한국식생활문화학회지
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• 제28권6호
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• pp.623-630
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• 2013

The purpose of this study was to determine the differences in perception of food hygiene and interest in dietary information among university students. A total of 550 college students from Seoul and the surrounding metropolitan area participated in this questionnaire using one-to-one interviews from September 20th to 28th, 2012. Three groups were classified according to level of awareness and practice of food safety. The highest education level of food safety was in the active-practice group (69.6%), with 58.0% in the want-practice group and 24.6% in the low-practice group. There were significant differences between the awareness and practice groups in terms of importance of food safety (p<0.001). Exactly 74.3% interest in food hygiene was measured in the active-practice group. Interests in dietary and food information were different between the groups: 71.4% for the active-practice group versus 24.6% for the low-practice group (p<0.001). Low-practice group showed the lowest scores for interests in organic food, pesticide-free food, low-pesticide food, slow food, LOHAS, healthy-functional food, nutritional labels, and expiration dates. In conclusion, appropriate levels of food hygiene and food safety education should be provided by the food industry according to perception of food awareness and practice of food safety.

• Preventive Nutrition and Food Science
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• 제10권1호
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• pp.95-102
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• 2005

The term pharmacognosy as applied to a constituent scientific discipline of Korean Medical Food (KMF) has been in use for nearly several years, and it refers to studies on the pharmacological properties of natural products foods. During the last half of the 20th century, pharmacognosy for KMF evolved from being a descriptive botanical subject to one having a more chemical and biological focus. At the beginning of the 21st century, teaching pharmacognosy for KMF teaching in academic culinary arts and natural healing institutions has been given new relevance as a result of the explosive growth in the use of herbal foods (health foods) in modern KMF practice. In turn, pharmacognosy for KMF research areas are continuing to expand, and now include aspects of cellular and molecular biology in relation to natural products, ethnobotany and phytotherapy, in addition to the more traditional analytical method development and phytochemistry. Examples are provided in this review of promising bioactive compounds obtained in two multidisciplinary natural product KMF development and discovery projects, aimed at the elucidation of new plant-derived cancer chemotherapeutic agents and novel cancer chemopreventives, respectively. The systematic study of KMF offers pharmacognosy groups an attractive new area of research, ranging from investigating the biologically active principles of KMF and their mode of action and potential active substance interactions, to sanitary and quality control, and involvement in clinical trials.

• 한국조리학회지
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• 제23권6호
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• pp.143-152
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• 2017

This paper examined seemingly well-working compromises in identity construction, questioning whether the compromises could function only nominally in practice. The literature has paid attention to the conflicts which end up functionally sense-making, through either unilaterally enforced or mutually assimilated compromises. In contrast, this paper's analysis of Super Tuscan wines under the Italian government's quality regulation illustrated that the compromises between wineries and classification systems do not work well and make the classification systems meaningless in the end. This study thus argued that compromises in identity construction do not always result in functionally sense-making outcomes: they could be only nominal. This study suggested that idiosyncratic institutional contexts, such as weak organizational legacy, affect the results of identity construction in functional terms. At last, the theoretical and practical implications both in organization and management of this study were well discussed.

• 한국조리학회지
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• 제12권3호
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• pp.75-90
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• 2006

The purpose of this study is to understand how to activate field training internships through former researches related to training internships. The concept of field training is the same as education of work experience. Students have experienced the skills of practical jobs in the tourism industry and could enhance acquisition of professional theories. According to domestic former researches, students who participated in hotel field practice hardly satisfied with internships due to unreasonable duties, burdens and circumstances regardless of efficiency of school curriculum. Also, they showed dissatisfaction with compensation. However, foreign studies have only focused on communication between hotels and schools. Finally, in order to activate industrial field training internships, schools and hotels have more delicate harmonization to address training internship problems. In addition, promoting field training internships must include proper incentives and must be supported by school. And also the hotel management must offer incentives to the students who are under field training internships in the hotel. From internship programs, students could get much more benefits in hotel job application.

• 한국조리학회:학술대회논문집
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• 한국조리학회 2006년도 제41차 정기하계학술세미나
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• pp.5-20
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• 2006

The purpose of this study is to understand how to activate field training internships through former researches relation to training internships thesis. The concept of field training is the same as work experience education. Students have experienced the skills of a practical job in the tourism industry. And also could enhance acquisition of professional theories. According to domestic former researches, The students participated in hotel field practice hardly satisfied with internships because unreasonable duties, burden and circumstances regardless of efficiency of school curriculum. And also they are showing dissatisfaction with compensation. However, Foreign study only on focus on communication between hotel and school. Finally, In order to activate industrial field training internships, School and hotel have more delicate harmonization to improve training internships problem.

• 한국조리학회지
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• 제20권1호
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• pp.159-177
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• 2014

본 연구는 수도권 윈도우 베이커리의 매장근무자와 공장근무자의 위생교육, 위생 지식 및 위생관리 수행 수준을 조사하여 윈도우 베이커리 위생관리 현황을 파악하고자 하였다. 윈도우 베이커리 근무자를 매장과 공장 근무자로 분류하여 위생 교육 현황을 파악하였고, 위생 지식수준과 위생 관리 수행 수준을 직급, 근무연한, 위생 교육횟수에 따라 분석하고, 이 결과를 개인위생, 시설 및 작업장 위생, 재료 및 제조 위생으로 나누어 비교했다. 연구결과를 요약하면 다음과 같다. 첫째, 윈도우베이커리 근무자들은 1년에 3회 이하로 위생교육을 받고 있었으며, 위생 관리 수행 수준은 공장근무자가 매장근무자보다 평균이 높았다. 둘째, 위생지식수준의 경우 매장근무자는 재료 및 제조위생에서 대표와 근무기간이 5년 이상인 경우 낮게 나타났으며, 공장근무자는 공장장과 인턴, 근무기간이 5년 이상인 경우 낮았다. 셋째, 위생관리 수행수준의 경우 매장근무자는 인턴과 근무 1년 미만인 경우 수행수준이 낮았고, 공장근무자는 직급과 근무기간에 따라 유의한 차이는 없었다. 위생교육을 받지 않은 경우 매장근무자는 전반적으로 수행수준이 낮았고, 공장근무자는 재료 및 제조위생에서 수행수준이 유의하게 낮았다. 따라서 향후 윈도우 베이커리 매장과 공장 근무자들을 위한 업무에 따른 위생 교육 매뉴얼을 작성하여 지속적인 위생교육과 모니터링이 필요하다.