• Journal of the Korean Dietetic Association
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• v.8 no.4
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• pp.359-371
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• 2002

The aims of this study were to estimate the level of job satisfaction and customer-oriented service performance in university food service employees Two hundreds-six food service employees working in Seoul were enrolled and the response rate was 85.8%. Of respondents, 85.9% was female and most of the respondents were 40 years up (70.8%). Generally, respondents had approximately 5 years job experience and high school level. Mean score of job satisfaction was 3.23 score out of 5.00. The highest and lowest items on job satisfaction were responsibility and commitment(4.00). and promotions opportunity(2.69), respectively. Considering job satisfaction; relationships of supervisors, employment and career were significantly different in age(P<0.05), job-system and wage(P<0.05), respectively. Mean score of customer-oriented service performance was 3.75. The highest and lowest items on customer-oriented service performance were delivering on time(4.02) and service information for customers(3.21), respectively. Customer-oriented service performance was significantly different in age and wage(P<0.05). Job satisfaction had positive correlation to customer-oriented service performance. Relationship of supervisors was positively correlated with relationship of coworkers and career.

• Journal of the Korean Dietetic Association
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• v.14 no.2
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• pp.152-165
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• 2008

The purpose of this study was to investigate the status of implementing special events within school foodservice operations. A total of 359 questionnaires were distributed to dietitians employed at school foodservice operations in Busan from July 1 to 31, 2006 (response rate: 93%). The results indicated that approximately half of the respondents (47.7%) did not implement special events. The types of special events that foodservice operations had most frequently implemented were 'traditional festival day events' (19.0%), 'subdivisions of the season events' (18.3), 'seasonal events' (17.1%), 'school events' (13.0%), 'single day events' (10.2%). According to the dietitians' characteristics, older dietitians implemented 'healthy food events' more frequently than younger dietitians. 'Traditional festival day events' (p<0.05) and 'subdivisions of the season events' (p<0.01) were more frequently implemented in independently managed foodservices than in contract operations. On the other hand, 'international food events', 'gift events', and 'healthy food events' were more frequently implemented in contract foodservices than in independent operations (p<0.001). Dietitians from elementary and middle schools implemented 'winter solstice', 'midsummer', 'children's day', and 'school foodservice day' events more frequently, whereas dietitians from high schools implemented 'midsummer', 'Valentine's day', and 'teacher's day' events more frequently. Most dietitians (94%) had never received education or training for special event marketing previously. Therefore, these results suggest there may be a need to develop educational programs on special event marketing for dietitians.

• Journal of the Korean Dietetic Association
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• v.14 no.1
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• pp.13-22
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• 2008

This study was done to investigate satisfaction of fifth-grade(n=264) and sixth-grade(n=117) students from school foodservice in five elementary schools in Won-ju. On a scale of 1 to 5, with 1 being very poor and 5 being very good, overall satisfaction from school foodservice was found to be 3.21$\pm$0.98('so-so$\sim$satisfaction'). The highest satisfactory factor was neatness of foodservice staffs(3.79$\pm$1.00), while the lowest satisfactory factor was the students' overall opinions of school foodservice(3.03$\pm$1.06). The biggest unsatisfactory factor was found to be 'bland food'. 'Enhancement of taste'(49.08%) caused the most complaints against school foodservice. Soup was identified as the type of food most likely to be left over, and there was some significant difference between fifth-graders and sixth-graders. The reason cited most often for leftovers was unfavorable menus(33.42%). Students were more likely to try foods which were unfamiliar to them and also foods they previously disliked as a result of using school foodservice(28.87%). Also significant, when the meal director was present during the meal service, satisfaction was markedly higher than when the director was not present.

• Korean Journal of Community Nutrition
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• v.6 no.3
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• pp.306-316
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• 2001

This study investigated the correlations between nutrient intake and dietary attitudes in Korean school dietitians. A total of 493 school dietitians working in the Kangwon and Kyungnam areas participated in this study. The subjects were classified as the good group(33.5%), fair group(36.9%) and bad group(29.6%) based on dietary attitude score. The results were as follows. The average intake of energy, calcium, and iron were lower than the Korean RDA and average CPF ratio of energy intake was 64 : 17 : 19. The percent RDAs of nutrient intake of energy, calcium, iron and vitamin B$_1$were lower in the bad group than those in the fair group and good groups(p < 0.001). The mean adequacy ratio(MAR), an index of overall dietary quality, were different among the three groups(p < 0.001), the highest was 0.96 in the good group, the lowest was 0.88 in the bad group. The index of nutritional quality(INQ) was significantly higher in the good group than the other groups. The nutrient intakes were positively correlated with dietary attitudes(p < 0.01). The nutrient intakes, INQ, NAR and MAR were significantly increased as the dietary attitude score increased.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.259-266
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• 2004

A study on the recognition on the mushrooms by elementary school pupils, middle school students and school dietitians were-carried out. The ways of cooking mushrooms by school dietitians were also investigated. Most students and dietitians highly recognized mushrooms as good food. The most favorite mushroom was Flammulina velutipes, the cooking of mushrooms with meat and the hot mushroom soup with meat(Jungol) being the most preferred cooking methods. School ditetitians like to use mushrooms in school lunch and generally use medium or high duality mushrooms. Students, however, do not tend to prefer mushrooms compared to other vegetables. Mushroom dishes that can promote the consumption by students are mushroom bulgogi, mushroom pizza, sweet and sour mushroom in the order.

• Korean Journal of Community Nutrition
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• v.21 no.1
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• pp.84-92
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• 2016

Objectives: This study was performed to develop a food safety education program for school foodservice employees and evaluate its effectiveness. Methods: Food safety education programs were made into two levels; one for new employees in school foodservice and another for employees in charge of Critical Control Point (CCP) monitoring. The programs were for 40-minute-long lecture using PowerPoint. The effectiveness of these programs were assessed based on eleven evaluation items by school foodservice dieticians (n=30) and the Hazard Analysis Critical Control Point (HACCP) specialist (n=13). All statistical analyses are conducted by SPSS package program (ver 20.0). Results: According to the results of evaluating the food safety education program by dietitian and HACCP specialist, the overall satisfaction score was 4.14, evaluated by 5 point scale. There were no significant difference in results of evaluation between dieticians and HACCP specialists. The score of 'it is helpful to work' and 'pictures, images and charts are pertinent to study' were higher than others while the score of 'education contents is pleasant and interesting' and 'screen is pleasant and interesting' were the lowest among all evaluation items. Conclusions: To increase the school foodservice quality, employees should be offered regular food safety education and training through effective education media including prerequisite program and HACCP manual for school foodservice.

• The Korean Journal of Food And Nutrition
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• v.33 no.4
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• pp.406-418
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• 2020

This study aimed to investigate the dietary guidelines from the dietitians and parents' perceptions in kindergarten. The survey was carried out by 39 dietitians and 320 parents in kindergarten of Sejong city from April 18 to May 14, 2019. Approximately, 48.6% of dietitians responded that the amount of food provided was adjusted according to the age and weight of the infant. Both dietitians and parents responded the most to 'to build the right eating habits' as the reason for dietary guidance. As a guiding method for infants who sneaked unpleasant food, 62.9% of dietitians responded 'teach them about the wrong behavior on the spot', and 63.7% of parents stated 'talk about wrong behavior later'. The necessity of linking the dietary guidance between kindergarten and the family was recognized by dietitians and parents. The most important content for the linkage of the dietary guidance was 'correct eating manners and attitude'. The biggest problem in the dietitian's dietary guidance was the guidance on an unbalanced diet. Our results indicated differences in the dietary guidance contents of dietitians' and parents' perception of importance. Apparently, it is considered essential to link kindergarten with the family to provide correct and effective guidance for children.

• Journal of the Korean Society of Food Culture
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• v.8 no.3
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• pp.217-230
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• 1993

This study was conducted to evaluate the industry foodservice management practices in Pusan Kyeung Nam provinces and to suggest the guideline for the effective foodservice management. Questionnaire survey method were used in this study. Questionnaire were administered to 307 dietitians in Pusan Kyeung Nam. Data were analyzed for frequency, percentage, and ${\chi}^2-test$ using SPSS-X Package. The results are as follows: 61.7% of industry foodservice establishment serviced foods over three times a day and 18.0% of them were less 500 won in the cost of food. 64.5% of the dietitian had less 3 years experiences, and they are not fully performed the effective management in nutrition education, job design and utilization of standardized recipes. Equipped facilities in surveyed foodservice operations were assessed as the insufficient condition, especially, efficient facilities such as a cutting machine were scarcely make up.

• Journal of the Korean Society of Food Culture
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• v.14 no.4
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• pp.319-331
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• 1999

This nutritional survey was conducted in February 25, 1999, in order to investigate the nutritional knowledge, dietary attitudes and nutrient intakes of dietitians living in Kangwon area. Subjects consisted of 250 dietitians, with 184 in school food service, 14 in hospital food service and 52 in institution food service. Data were analyzed for frequencies, means, t-test, $x^2$-test, ANOVA and Pearson correlation using SPSS PC Package. The results obtained are summarized as follows: The average nutritional knowledge score was 10.15 out of possible 15 points, and dietary attitude score was 67.93 out of 100 points. The correlation between nutritional knowledge score and dietary attitude score was lowly(${\gamma}=-0.25$). Nutrients consumed below the Korean RDA were energy (78.77%), Ca(90.5%), Fe(83.70%) and nutrients consumed above the Korean RDA were protein(110.83%), P(140.21%), vit.A(163.94%), $vit.B_2$(126.37%), niacin(121.12%) and vit C(231.86%). Carbohydrate, protein and fat ratio on energy composition was 63%:17%:20%. The nutrient density among 3 groups of dietitian was not significantly different.

• Korean Journal of Human Ecology
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• v.22 no.6
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• pp.711-721
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• 2013

This survey was conducted to compare food habit and food service satisfaction of high school students in urban and rural areas. The questionnaires were collected from 130 students in Daejeon and 140 in Geumsan. 19.8% of students skipped breakfast because of no time(48.7%), just habit(28.2%), no appetite(20.5%), for weight control(2.6%). The dietary behavior of rural students was better than city in taking snacks and light meal(p<0.05). For health they concerned highly about nutrition label expiration date of processed foods(72.3%) and least in considering nutrition than taste & price(37.9%). The satisfaction of food served was highest in nutrition(3.31), and taste(3.28), smell (3.23), color(3.03), temperature(3.02). The food service satisfaction of rural students was higher than city in proper temperature(p<0.001), nutrition(p<0.01), color(p<0.001). The satisfaction of rural students was higher than city in quantity of bap & side dishes, quality of food materials(p<0.001). The satisfaction of rural students was higher than city in convenience of dining hall, rapidity of food distribution, offer of nutrition information, sanitation of utensils & meals(p<0.001). It is suggested that school dietitian in city should be more concerned about sanitary food service based on students' dietary life & preference.