• 대한지역사회영양학회지
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• 제15권3호
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• pp.369-378
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• 2010

School lunch programs at middle schools have increased in quantity. However, the quality of them is in fact not enough to reach the satisfactory standard, especially in the aspect of environment of school meals. It is true that there seems to be little attention to the environment. In this study, degree of satisfaction about school lunch program was surveyed for students in one middle school. Focus of survey was sanitary condition about the dining room and classroom where they have lunch. First, in order to investigate the degree of satisfaction about their dining place, questionnaire was sent out to the students at one middle school in Seoul. Questionnaire was made with reference to previous research. Second, for the study on environmental sanitation, dropping bacteria (general bacteria) is measured in three parts of dining place (entrance, serving table, dining table). Petriplate film was exposed to the responsible places for 15 minutes and then cultivated at the temperature of $32^{\circ}C$ for 48 hours before counting the number of bacteria formed. For the statistical analysis, SPSS 12.0 was used. The results of the study show that students had more satisfaction in dining room service than in classroom service. Important factors for the meal program such as "taste of food", "amount of food per student", "state of keeping warm", "appearance of food", "diversity of menu", and "kindliness of feeding staff" had more points in dining room than in classroom. For the environmental and sanitary aspect, the result of dropping bacteria (general bacteria) in dining room and classroom showed that table (5.00) and fooddistribution corner (8.67) of dining room were cleaner than those of classroom (P < 0.05). Making a good environment for school feeding will have a positive effect on the improvement of satisfaction and sanitation of school feeding. There should be expansion of dining room service for the students.

• Nutritional Sciences
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• 제8권2호
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• pp.140-147
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• 2005

In order to promote foodservice for older adults, foodservice directors in Continuing Care Retirement Communities (CCRCs) must identify the dimensions used by residents to evaluate the service quality of dining service. A multidimensional measure of perceived service quality was developed based on residents' responses about their experiences with dining service. A survey was administered to residents in two CCRCs. Based on the results of principal component analysis, this study identified four dimensions: food quality, dining room employee's attitude and service skills, dining room employee's safety and cleanliness, and systemization of service delivery process. A new dimension that reflects residents' concern for the dining mom employees' safety and cleanliness also emerged. 1bis study points to areas of improvement for food quality and dining room employee's safety and cleanliness.

• 한국식생활문화학회지
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• 제21권2호
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• pp.154-160
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• 2006

This study examines the service satisfaction rate on high school students(637) in order to provide the basic data for marketing direction by analyzing the importance and satisfaction rate of the service quality. In IPA for the service quality, as the following properties are high in expectation as well as satisfaction they needed to maintain. They are the taste, scent, saltiness, proper temperature of the food, the quantity main food, nutritional value, the degree of freshness, and the smell of dining room. The following properties need the excessive efforts. They are the number of side dishes, eating place, the shape and material quality of dish, the costume of dining workers. As the following showed low importance degrees as well as satisfaction degrees, they don't need concentrated efforts. They are the harmony of color and shape, the interior design of the dining room, the arrangement of tables and chairs, the atmosphere of dining room, and the effect of nutrition instruction. As the education of nutrition is compulsory among the school group meal, the analysis based on the response of questioned students is supposed to be more careful. The items showing low satisfaction degrees while high importance degrees are considered to make an operational plans for the improvement through a variety of menu, the quality of food, the quantity for side-dishes, health control, the cleanness of dishes, the kindness of cooks, the performance of nutritionists, the charge of school meal, and meal time.

• 한국조리학회지
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• 제15권2호
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• pp.1-16
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• 2009

본 연구의 목적은 대학교 급식의 외부 음식점 도입에 대한 필요성을 제시하기 위한 기초 자료 확보를 목적으로 하고 있으며, 이를 위해 대학생의 학교 급식 이용 행태 및 욕구를 파악하여 제시하여 시장에 필요한 상품과 학교 급식의 경영의 합리화를 위한 기초 자료를 확보하고자 한다. 학교 급식의 혁신적인 이미지 전략의 일환으로 외부 음식점 도입을 선택할 수 있는데 학생들이 패스트푸드를 선호 하는 이유는 음식이 빠르게 서빙된다는 잇점과 가격이 저렴하다는 잇점을 들고 있다. 즉, 현재 시행되고 있는 학교 급식에 대한 불만으로 도출되는 것은 맛의 저하와 가격의 상승, 서비스의 저하 현상을 이유로 살펴볼 수 있다. 학교 급식의 질은 외부 음식점에 비해 학교 급식의 가격대의 만족도를 평가한 결과 학교 급식의 질은 낮게 평가되었으며, 외부 음식점의 가격이 높다고 평가되었다. 외부 음식점 도입시 선호하는 음식의 조율에 따라 평균값을 분석한 결과, 한식류나 햄버거를 희망하는 집단이 학교 급식의 질적인 수준을 낮게 평가하고 있는 것으로 나타나 학교 급식의 질적인 향상이 시급히 요구되고 있다. 따라서 학교 급식의 발전 방안으로 외부 음식점의 도입의 필요성도 제기되며, 학교 급식 이미지의 강화와 질적인 향상이 필요하리라 보며, 가격 수준의 적절한 배치도 함께 이루어져야 한다.

• 한국식품영양과학회지
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• 제44권1호
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• pp.145-151
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• 2015

본 연구는 중학교급식의 배식장소에 따른 급식위생에 대한 학생들의 중요도와 수행도에 대한 인식을 비교하고 위생의 문제점을 파악하기 위하여 부산지역 교실배식학교 5개교, 식당배식학교 5개교 학생 826명을 대상으로 조사하였다. 연구방법은 설문지를 각 학교의 영양(교)사를 통해 학생들에게 설문지를 배부하였고 학생들이 직접 기록하는 자가기록방법을 이용하였다. 급식위생 중요도 총 평균 점수는 4.08/5.00점이며, 교실배식은 4.11점, 식당배식은 4.34점으로 유의적인(P<0.001) 차이를 보였고, 각 위생영역에서 음식위생(P<0.01), 환경 위생(P<0.001), 기기 시설 위생(P<0.01), 배식원 위생(P<0.001) 모두 식당배식이 교실배식보다 유의적으로 중요도 점수가 높았다. 급식위생 수행도 총 평균 점수는 3.64/5.00점이며, 식당배식 3.89점, 교실배식 3.38점으로 유의적인(P<0.001) 차이를 보였고, 모든 위생영역에서 식당배식이 교실배식보다 유의적(P<0.001)으로 높은 수행도 점수를 보였다. 전체 총 평균 갭 점수는 -0.55점이며, 교실배식은 -0.71점, 식당배식은 -0.42점으로 유의적인 차이(P<0.001)가 있었고, 음식 위생(P<0.01), 환경 위생(P<0.01), 기기 시설 위생(P<0.001), 배식원 위생(P<0.001)의 모든 영역에서 교실배식이 식당배식보다 갭 점수가 유의적으로 높았다. 수행도와 중요도 간의 갭 점수가 높은 항목은 교실배식의 경우 배식원 관련 사항으로 '위생 마스크 착용', '위생 장갑 착용', '위생복과 모자 착용', '식판에 이물질 없이 깨끗함'의 순이었다. 식당배식은 '식판에 이물질 없음', '배식원의 위생마스크 착용', '음식에 이물질 없음', '잔반통 주변의 청결'이었다. 격자도 분석에서 중요도는 높으나 수행도가 낮은 항목은 교실배식과 식당배식 모두 '식판에 이물질 없이 깨끗함'이었고 식판관련 항목 중 '식판이 건조되어 있음'은 중요도와 수행도가 낮았으므로 학교 영양(교)사는 식기류 청결 방안에 관심을 가져야 하겠다. 배식원 위생영역은 교실배식과 식당배식 모두 중요도가 낮았으므로 학교에서는 학생들에게 배식원 위생의 중요성에 대한 인식을 높여야 하겠다.

• 대한영양사협회학술지
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• 제11권4호
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• pp.405-417
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• 2005

The purpose of this study was to evaluate students' satisfaction with foodservice of middle school by region in Gangwon province. Students’ satisfaction concerning foodservice quality characteristics was surveyed by using importance performance analysis(IPA) technique in middle school foodsevice operations. Middle school students from four cities(Gangnung, Sokcho, Wonju, Chuncheon) were surveyed by self-developed questionnaire. Total of 1,025 questionnaires(female 521 and male 504 respectively) were analyzed using SAS program. The results of this study are summarized as follows: 1.The performance level of foodservice quality attributes was significantly different according to region. 2.The attribute of the highest performance level was taste of food. The attributes of the lower performance level were waiting time of meal service and treatment about complaints. The attributes of the higher importance level were hygiene of food and dining room and hygiene of spoon and cup and drinking water table. 3.Satisfied quality attributes identified were taste of food and variety of menu. Dissatisfied quality attribute identified was treatment about complaints. 4.The satisfaction of middle school lunch service was lower than their elementary school period. 5.The satisfied quality attributes of middle school foodservice were portion size, facility of dining room, hygiene of food, variety of menu compared with their elementary school period.

• 한국식생활문화학회지
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• 제35권1호
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• pp.79-85
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• 2020

This study aims to classify parents by considering important factors in the management of foodservice for children. An offline survey was conducted by enrolling 583 Korean parents whose children attended public or private kindergartens in Seoul. The important factors required for managing foodservice for children are meal service resources, menu management, and food allergy. Considering these factors, parents were grouped into 3 clusters: the allergy important group, environment important group, and high concern group. Evaluation of the demographic characteristics revealed a significant difference between clusters with respect to type of kindergarten. Parents perceived that a private kitchen is more required than a private dining room, and perceptions about the need for a private kitchen and dining room were significantly different among the clusters. Furthermore, the results reveal significant differences between clusters, when considering the need to support meal service. Therefore, the government needs to consider characteristics of the parent cluster if they plan to support the kindergarten foodservice. We believe that this study can be used as supportive data to establish a working policy.

• 대한영양사협회학술지
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• 제20권1호
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• pp.50-62
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• 2014

The purpose of this study was to investigate the food service status of community child care centers in Busan. A survey was conducted from November 1, 2012 to November 30, 2012 using questionnaires. Overall, 66.7% of the community child care centers had a separate dining room. The satisfaction score of the kitchen facility was 4.32 and the satisfaction degree of the dining place was 3.95. Most of the community child care centers were not managed by professionals and the food service was in a relatively poor status. In 61.3% of the community child care centers, the director of the center purchased the foodstuffs. In addition, approximately 72% of the child care centers directly purchased foodstuffs. When preparing meals, nutrition (73.0%), cost (13.5%), and preference (4.5%) were considered as the important factors for respondents. Overall, there were demands for increasing meal costs and improving the food service facilities. In addition, a higher degree of hygiene management resulted in a higher degree of satisfaction from children. Therefore, to improve food service performance at community child care centers, food services should be assisted by professionals and the person in charge of foodservices should be educated food service management.

• 한국조리학회지
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• 제22권4호
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• pp.333-352
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• 2016

본 연구는 호텔 식공간의 로하스연출과 호텔이미지, 신뢰, 만족, 고객애호도 간의 영향관계를 살펴보고, 호텔 식공간의 로하스연출을 통한 호텔이미지, 신뢰, 만족, 고객애호도를 높이기 위한 세부 마케팅 전략을 제시하고, 나아가 호텔의 매출 증대와 이미지 개선에 도움이 되고자 하였다. 그 결과를 요약하면 다음과 같다. 먼저, 호텔 식공간의 로하스연출은 호텔이미지, 신뢰, 만족에 긍정적인 영향을 미치는 것으로 나타났고, 호텔이미지는 신뢰와 고객애호도에 영향을 미쳤으며, 신뢰는 만족과 고객애호도에 긍정적인 영향을, 나아가 만족은 고객애호도에 긍정적인 영향을 미치는 것으로 나타났다. 본 연구를 종합해 보면 호텔기업에서 식공간의 로하스연출은 호텔이미지, 신뢰, 만족, 고객애호도에 유의적인 영향을 미친다고 할 수 있다. 따라서 호텔기업은 호텔이미지, 신뢰, 만족, 고객애호도를 높이기 위해서 식공간의 로하스연출 특히 유기농 음식연출, 테이블의 로하스연출, 재활용 의장(장식), 식공간의 쾌적성, 로하스 분위기, 외관 매력성 연출 등에 좀 더 많은 노력을 기울여야 될 것으로 여겨진다. 또한, 호텔은 서비스의 질과 메뉴의 개선, 외관 분위기, 합리적인 가격 등이 고객의 기대수준에 부합하도록 고객 지향적인 정책으로 나가고, 무엇보다도 식공간의 로하스 연출로 호텔이미지를 높여 나가면서 정직성, 믿음성, 약속 이행 등의 신뢰와 고객만족에 더 많은 관심을 기울이는 것이 필요하다고 사료된다.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2007년도 춘계학술대회 논문집
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• pp.53-54
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• 2007

It is predicted that Japan will be in super-aged society at 2010. Recently elderly house buildings with self-supporting life and personal care senior house types have supplied over the area. So Elderly house buildings in Japan were studied for characters of room arrangement, through documents and internet from Jan. 2007 to Apr. 2007. Five cases built since 2000 were examined. There were self-supporting life house type, personal care senior house type, convenient facilities, etc. There were not lots of facilities in the building. Generally multi-purpose dining room and general bath room, lots for car and bicycle or restaurant or kindergarten or home helper station or green food shop or day service or moving service or clinic were there. These facilities were shared with local community. The reason of not being many facilities in the building was that the houses were located at urban with good transportation and convenient facilities. The residents in the building were get the utmost of regional facilities and the local people did the facilities in it because scare facilities in the building and fluent facilities in region. So strong community was composed of the residents and local people, on the contrary.