• Culinary science and hospitality research
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• v.6 no.2
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• pp.271-290
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• 2000

The objectives of this study were to develop program in education & training of dietitians and cooks in contracted foodservice management company, The instruments were developed by reviewing extensive literatures on education programs and by interviewing with dietitians and cooks who were working in contracted foodservice management company. A total of 400 questionnaires was hand delivered at 14 contracted foodservice management companies by designated coordinators. A total of 286 questionnaires was usable; resulting in a 70.0%, response rate. Statistics data analysis was completed using the SPSS program for frequency analysis, reliability, mean value, t-test, ANOVA and Crohnbach's alpha coefficient. Crohnbach's alpha coefficients for dietitian's scale and cook's scale were 0.9548 and 0.9513. A few things were suggested according to the results of the survey: 1. The dietitians and the cooks wanted to take a continuing education to improve their job. Therefore the contracted foodservice management company should provide them with the systematic education according to their job experience. 2, As the continuing education for dietitians and the continuing education for cooks were disappeared, Korean Dietitian Association and Korean Culinary Association should make a certified continuing education program and give them a new knowledge and a changeable food culture.

• Journal of the Korean Dietetic Association
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• v.7 no.3
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• pp.227-236
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• 2001

The purpose of this survey was to investigate the status of dietitians' food service management in the elementary school lunch program. 386 dietitians in Kyungsangnamdo and Ulsan that participated in this survey, 350 dietitians were selected for analysis. The main results of this study are as follows. The most important item they consider was nutrition(42.5%), preferences(37.8%), budget(17.0%) in the menu planning. The standardized recipe was used in 92.8% of school dietitians. It turns out that 90% of them survey the price once per month, while twice per month for the cases having much more studnets or having longer career record. 70.8% use the computer program(Lunch) which was developed at Kyungnam, its use increases as longer as they have career record. 'Error occur' 75.7%, 'not knowing how to use' 13.6%, 'familiar with manual work' 7.8%, 'no computer' 2.9%, that's why they don't use the program. Food check up was done 82.5%. Amount of food after lunch was measured 'always' 67.6%, 'often' 30.0%, 'never' 2.4% and 'mostly by eye measure' 59.3%', 'always by scale' 22.7%, 'always by eye measure' 18.8%.

• Korean Journal of Human Ecology
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• v.9 no.3
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• pp.81-87
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• 2006

The purpose of this study was to assess the sanitary education performance for employee through school foodservice dietitians in Jeonju area. Questionaires were distributed to 67 dietitians of school foodservice. The statistical analysis of data was completed using SPSS 10.0 program. The results were summarized as follows: 47.8% of dietitians were $31{\sim}35$ years old and 73.1% were regular employee. 37.3% had a dietitian career less $5{\sim}10$ years old. Most dietitians(74.6%) provided verbal training to the school foodservice employees at least once every month. This training included details of personal, facility and food processing hygiene, food poisoning and microorganism. Because of 'missing time' had 65.7% of dietitian a problem to conduct the sanitary training. The working experience and academic background of dietitians influenced on the item of sanitary training, not on the frequency of training.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.1
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• pp.29-39
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• 1995

The purpose of this study was to evaluate job performance of dietitians. The survey also examined differences in job performance of dietitians by institutional classicification, types of task, levels of education and job experience. Data was collected form national samples. Results are summarized as follows. 1. By institutional classification, dietitians working in industry showed lowest score(3.0465${\pm}$.4151), which those working in hospital showed highest score(3.2883${\pm}$.4124) in job performance. 2. By types of task, the score of job performance is in order of hygience management(3.3933${\pm}$.4236), business management(3.3183${\pm}$.5435) and education management(2.3132${\pm}$.7551). 3. By educational level, dietitians who graduated universities scored higher than who graduated junior colleges in general. Specifically, the former had high scores in business management(3.4796${\pm}$.4692) and hygiene management, while the latter had high scores in hygiene management(3.3615${\pm}$.440) and business management, as in order. 4. By job experience, job performance increases after-3 year-experience and peaks in over-10 year-experience. 5. For reasons of negligence in specified taskes, 109 of respondents(22.7%) answered "don't know how to perform" and 108 of them(22.5%) answered "lack of human resources." Also, the lower in job experience the more answered "don't know how to perform" as a reason of negligence a their task(34.5% of below-2 year-experience and 24.2% of junior colleges answered to this reason).

• Korean Journal of Community Nutrition
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• v.2 no.2
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• pp.232-245
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• 1997

This study was carried out to investigate relationships between characteristics of foodservice and job satisfaction of Korean dietitians. The subjects were 2987 dietitians who responded to the questionnaire distributed at the annual education program of the Korean Dietetic As-sociation in 1995. The results were followings; 1)The level of jov satisfaction of Korean dietitians was low for payment work environment and value achievement as a dietitian while it was relatively high for the relationship with col-leagues. The other parts of job satissatisfaction such as work load work contents supervision by the superiors participation of policy decision and selp disccertion were just below average. 2)The type of operating style menu style and serving time in foodservise were not sig-nificantly related to all fields of job satisfaction but the kinds of meals served a day and the to-tal number of persons served a day were significantly correlated. 3) The dietitians who had to provide meal plans such as breakfast+dinner and + snack or all day serving had significantly lower job satisfaction in all fields. 4)Job satisfaction was significantly higher when the total number of persons served a day was between 500-700.(Korean J Community Nutrition 2(2) : 232~245, 1997)

• Journal of the Korean Dietetic Association
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• v.15 no.3
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• pp.298-310
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• 2009

The purposes of this study were to examine school foodservice employees' awareness on dietitians' service leadership and to analyze the effects of the service leadership on employee attitudes (leader reliability, value correspondence, and leader satisfaction). Questionnaires were distributed to 208 school foodservice employees from November 2007 to January 2008. The results were as follows. First, in terms of the employees' perception on the dietitians' service leadership, service belief gained the highest score, followed by insight, attitude, and ability: the average score was 3.8 point. Second, the leader reliability and leader satisfaction scores perceived by the employees were over 3.8 point on average but the awareness on the value correspondence was 3.43 point. Third, among the service leadership factors, service belief (p<0.001) and insight (p<0.001) had positive effects on leader reliability. Also, service belief (p<0.01), service ability (p<0.001), and insight (p<0.01) had positive effects on value correspondence. Finally, service belief (p<0.001), service ability (p<0.05), and insight (p<0.001) had positive effects on leader satisfaction. Fourth, a hypothesis test using path analysis revealed that dietitians' service leadership produced positive effects on school foodservice employees' attitudes (leader reliability, value correspondence, and leader satisfaction). In conclusion, the service leadership of dietitians directly contributed to leader satisfaction, value correspondence, and leader reliability in school foodservice employees.

• Journal of Community Nutrition
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• v.7 no.2
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• pp.100-106
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• 2005

The purposes of the study were to assess levels of burnout, engagement, and turnover intention of dietitians and chefs and to investigate the relationships among the antecedents and consequences of burnout and engagement. A total of 257 dietitians and chefs at a contract foodservice management company in Korea were surveyed using a self-administered questionnaire. Burnout (exhaustion, cynicism, and professional efficacy) and engagement (vigor, dedication, and absorption) were measured with three dimensions each. The dietitians showed significantly higher exhaustion (p < .05) and significantly lower vigor and dedication than the chefs (ps < .05). The exhaustion and cynicism dimensions of burnout were negatively correlated with all three dimensions of engagement (ps < .001) and positively correlated with turnover intention (ps < .001). The professional efficacy was positively correlated with all three engagement dimensions (ps < .001), but not with turnover intent. In addition, turnover intention was positively correlated with negative affectivity and work-load and negatively correlated with vigor, dedication, and absorption. A series of hierarchical regression analyses were conducted to assess the effects of the personal (positive and negative affectivity) and situational factors (workload, interpersonal conflict) and job stresses on turnover intention. After removing the effects of the personal and situational factors, cynicism (p < .01) was the only significant predictor of turnover intention. Based on the findings, suggestions for recruiting and retaining qualified and motivated employees were provided.

• Journal of Community Nutrition
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• v.7 no.3
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• pp.149-155
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• 2005

This exploratory study investigated the software programs utilized by clinical dietitians and their perceptions on the use of information technology. The study focused on the use of specialized software for dietetics, general software for any office use and the Internet. A self-administered survey was used to collect data from clinical dietitians identified in the Kentucky Dietetic Association Directory 2003-2004. The survey was conducted in March through April, 2004. A total of 22 responses were collected, which yielded a response rate of $68\%$. Findings suggest that computer use has become a routine for optimal clinical practice ; major specialized software programs are used for nutrition assessment, nutrition analysis and menu development. Use of specialized software appears to be unassociated with dietitians' age and years of experience ; however, the associations are indicated between use of specialized software and education level as well as their specialty ; word processing and spreadsheet are the major general software used. Internet is used mainly for information search and communication. Respondents perceived that overall work efficiency and productivity significantly increased with computer use. The complexity of software is the major barrier encountered so training is the most needed support by the department. Strategic promotion on the use of specialized software should be targeted to the management team of the hospitals/facilities.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.143-151
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• 2007

The effects of job stress factors on psychological job stress and job satisfaction levels of school dietitians were evaluated. Questionnaires were distributed to 163 elementary school foodservice dietitians in the Seoul and Incheon area. Statistical data analysis was completed using the SPSS program. The highest stress factor was the importance of the job followed by role ambiguity, autonomy and identity, communication and participation. When dealing with job stress, the subjects showed improved and positive behaviors when communicating and participating with each other. The analysis of the relationships between job stress factors and job satisfaction revealed that the importance of the job had a negative effect on jog satisfaction. while role conflict and overload, personal relationships, and experience accumulation had positive effects. Ample occupational experience and background had highly positive effects on school dietitians' job satisfaction level whereas negative results were shown concerning circulated appointments(p<0.01). Based on these results, we suggest that role conflict and overload should be reduced in order to lower job stress levels and enhance job satisfaction levels.

• The Korean Journal of Food And Nutrition
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• v.32 no.5
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• pp.536-552
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• 2019

The purpose of this study was to develop a standardized job description for dietitians using the DACUM technique. To examine the validity of job description through DACUM, dietitians were surveyed relative to importance, performance, and difficulty. The survey was conducted April 1-30, 2014. A total of 217 questionnaires were used in the analysis. The final developed job description for dietitians included six duties, 38 tasks, and 210 task elements. DACUM's findings include six duties: nutrition management, food service operation management, hygiene safety management, community food and nutrition program management, organization management, and professionalism strengthening. There were 5.1 points regarding importance, 4.1 points regarding performance, 4.9 points regarding difficulty, and statistically significant differences (p<0.001). Dietitians responded that 'nutrition management' and 'hygiene safety management' were the most important. 'Hygiene and safety management' showed the highest performance, and 'community food and nutrition program management' and 'professionalism strengthening'' showed the highest difficulty. Thus, it is considered that the job analysis results can be used to evaluate and improve the subjects' training program. Dietitians' jobs are subject to various environmental changes, such as demographic changes, health care system changes, and the development of the food industry, and thus, should be reviewed and analyzed periodically.