• 대한지역사회영양학회지
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• 제16권6호
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• pp.730-739
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• 2011

The purpose of this study was to analyze the differences between child-care facilities and kindergartens towards the need for foodservice support by Center for Child-Care Foodservice Management (CCFSM). For this study, questionnaires were sent out from August of 2008 to April of 2009 to directors of 1,478 child care facilities and 299 kindergartens in Seoul and Gyeonggi-do via postal service. A total of 267 questionnaires were usable with 203 (13.7%) of child-care facilities and 64 (21.4%) of kindergartens. Statistical data were analyzed by SPSS 15.0 for descriptive analysis and t-test. For political and administrative support, government funding for foodservice was the highest need and hiring nutritionists was significantly different by type of facility (p < 0.01). Both child-care facilities (4.29) and kindergartens (4.41) demanded the balanced menu from CCFSM. There were significant differences of "information about food material sanitation management" (p < 0.05), "hygiene safety management method according to working process" (p < 0.05), "hygiene safety management method of foodservice facilities and equipment" (p < 0.05). In education and training contents from center, "types and methods to manage foodservice facilities and equipment" for directors, "dietary education by age" for teachers, and "the rules of personal sanitation and working process" and "gas, electricity and fire prevention" for culinary workers had the highest mean score of requirements.

• 한국식품조리과학회지
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• 제20권3호
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• pp.247-255
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• 2004

The foodservice industry is changing more and more from on-site foodservice management to contract foodservice management. However there are differences according to the level of management and operation of contract foodservice management company (CFMC). The necessity of certification on CFMC is increasing to enable fair discrimination of CFMC among most clients that want to contract with CFMC. This study was performed to identify the foodservice operation evaluation model's criteria items for certifying CFMC. The analysis research methods included literature review, content analysis, individual interview, Delphi technique, and brain storming. First, the following infrastructure items were prepared in the contractor's viewpoint: procurement, transparency of operation, menu development and operation system, nutrition service system, professional employee education, sanitation andsafety management system, customer satisfaction system, facility system, management information system (MIS), business and economics. Second, the evaluation criteria required by the contractor on the client's view point was similar to school foodservice, hospitalfoodservice, and business andindustry foodservice except extraordinary items of field. Third, evaluation criteria and detail categories and items were identified such as financial focus, customer focus, process focus, human focus, and renewal and development by grafting on intellectual capital evaluation methodology for CFMC.

• 대한영양사협회학술지
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• 제26권2호
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• pp.101-115
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• 2020

The purpose of this study was to increase the utilization of traditional snacks in the Daejeon, Chungnam and Sejong regions by investigating the awareness of traditional snacks by parents and teachers of Children's foodservice facilities. The survey method was a self-monitored survey, and 576 people (298 parents, 278 teachers) were used for statistical analyses. 66.4% of parents believed that the snacks provided at facilities are nutritious, and that traditional snacks are rich in nutrition but difficult to cook (66.1%). Further, 77% of parents preferred traditional snacks, and 92% thought that traditional snacks should be passed on to future generations and continuously developed. Increasing the number of stores selling traditional snacks (41%) and a generalized awareness of traditional snacks (34%) are needed to expand the use consumption of traditional snacks. For teachers of Children's foodservice facilities, 92.8% said that the number of snacks provided per day was twice, and snacks were made and served more than twice a week (77.7%). The reasons for not making these traditional snacksit more often were the long cooking time (47.1%) and lack of labor (20.5%). There were no differences in the perceptions of traditional snacks among the types of children's foodservice facilities, but the private and public facilities showed a higher usage demand than the family type foodservice facilities for of traditional snack-focused food education programs. In order to increase the utilization of traditional snacks, it is necessary to create programs according to the facility types and to develop traditional snacks to meet the needs of consumers. The results of this study are expected to be used as basic data for the development of instructions and programs for increasing the consumption of traditional snacks at children's foodservice facilities.

• Nutrition Research and Practice
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• 제16권4호
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• pp.527-536
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• 2022

BACKGROUND/OBJECTIVES: South Korea is representative of countries experiencing rapid societal aging. This study aimed to understand the current status of foodservice nutrition management provided to welfare facilities for the elderly and to understand improvements after support from "the Center for Social Welfare Foodservice Management (CSWFM)" in Cheongju City. SUBJECTS/METHODS: The status of foodservice nutrition management was assessed by dietitians and hired by the CSWFM, who visited 40 welfare facilities (registered members of the CSWFM) for the elderly in Cheongju City. After visiting each facility three times from July to December 2019, the results of inspections on four areas, that is, 'menu', 'meal provision', 'cooking', and 'distribution' management for 2nd and 3rd visits (support visits) were compared with results obtained at initial visits. RESULTS: Before support as determined during 1st visits, compliance rates with 'menu', 'meal provision', 'cooking', and 'distribution' requirements were 72.1%, 75.5%, 58.3%, and 77.5%, respectively. The mean compliance rate for all 15 items on the questionnaire used was 70.8%. Items with low compliance rates were 'Is the soup provided by foodservice at the recommended salinity?' (compliance rate 37.5%) and 'Is the foodservice cooking conducted by referring to a recipe?' (42.5%). At the two support visits, mean compliance rates increased significantly (P < 0.01, P < 0.001), mean total score had significantly increased from 71.80 to 90.26 (P < 0.001), and mean soup salinity decreased significantly from 0.82% at 1st visits to 0.68% (P < 0.001) and 0.56% (P < 0.001) at the 1st and second follow-up visits. CONCLUSIONS: These results show that the status of nutrition management at welfare facilities for the elderly was much improved by CSWFM involvement, and indicate the CSWFM should continuously provide nutrition management support to facilities and that finances and opportunities for more welfare facilities for the elderly be expanded.

• 한국식품조리과학회지
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• 제33권3호
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• pp.342-352
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• 2017

Purpose: The purposes of the study were to evaluate dietitian's practices for sustainability management and identify barriers of sustainability management at school foodservice. Methods: A total of 220 dietitians working in Daejeon and Chungnam area were surveyed. 187 responses were analyzed for the study. Data were analyzed using SPSS Windows. Results: The respondents were 36% in their 20 s, 38% in their 30 s, 39.6% in elementary schools, 33.7% in middle schools and 26.4% in high schools. Among dietitian's practices for sustainability management, the item with the highest self-evaluation was purchase eco-friendly food (3.75). The category with the highest score was procurement (3.52), by waste management (3.48), production (3.39), menu management (3.36), facility and energy management (3.20), personnel management (3.18), and nutrition education (3.04). In the area of menu management, production management, facility and energy management, nutrition education, and personnel management, scores of elementary school working dietitians were the highest, followed by middle school and high school (p<0.001). The most perceived factor for barriers to sustainability management was principal's indifference to sustainability management (4.10 out of 5 points). ietitian's sustainability management practices and barriers showed a negative correlation. Conclusion: It is necessary to dietitians, employees, and principals' awareness about sustainability management in order to perform effective sustainable management school foodservice.

• 한국식품영양학회지
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• 제27권5호
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• pp.872-880
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• 2014

본 연구의 조사대상자인 경기 북부(의정부, 양주, 동두천)에 거주하는 노인을 성별을 기준으로 구분하여 노인의 급식 서비스 이용 현황 및 만족도를 조사하였다. 일반적 특성을 보면, 평균 연령은 76.7세이며, 남성과 여성이 각각 35.7, 64.3%, 배우자 사별은 남자노인은 46.9%, 여자노인은 85.0%로 나타났다. 학력은 중학교졸 이하가 전체의 88.1%로 대다수를 차지하였고, 과거 직업은 대부분 무직(33.6%)이거나 자영업(13.4%)에 종사하였다. 남자노인과 여자노인 각각 78.1, 79.2%로 비교적 자유로운 일상 활동이 가능하였고, 건강정보 출처는 남자노인과 여자노인 각각 건강전문가(49.0, 45.7%), 대중매체(34.4, 33.5%)의 순이었고, 건강정보 출처 신뢰도 역시 남자노인과 여자노인 각각 건강전문가(65.6, 59.8%), 대중매체(19.5, 20.8%)의 순이었다. 운동 횟수는 남자노인은 '1주일에 1~2회'(43.8%), '매일'(21.9%)의 순이었으나, 여자노인은 '거의 하지 않는다'가 63.0%로 가장 많다고 응답하여 성별에 따른 차이를 보였다. 노인들이 현재 앓고 있는 질환은 남자노인은 '고혈압'(27.1%), '당뇨병'(21.9%), '뇌졸중'(19.8%)의 순이었고, 여자노인은 '고혈압'(32.4%), '당뇨병'(24.9%), '관절염'(15.0%)의 순으로 응답하였다. 급식서비스를 이용하는 이유로는 남자노인은 '혼자 차려먹기 귀찮아서'(28.1%), '친구를 만날 수 있어서'(25.0%), '경제적인 이유'(14.6%)의 순이었으나, 여자노인은 '경제적인 이유'(25.4%), '친구를 만날 수 있어서'(23.1%), '혼자 차려먹기 귀찮아서'(23.1%)의 순으로 응답하였다. 노인의 복지시설 급식서비스의 시행을 알게 된 경위는 남자노인과 여자노인 각각 전체의 36.5, 68.8%가 '집 가까이 있어서' 자연스럽게 알게 되었고, 30.2, 8.7%가 '가족의 소개로 알게 되었다고 응답하였으며, 남자노인과 여자노인의 65.6, 43.4%가 질환별 급식서비스가 '필요하다'고 응답하였다. 남자노인과 여자노인 각각 전체의 56.3, 72.3%, 52.1, 86.7%, 53.1, 89.6%가 급식의 맛, 위생 상태, 온도가 '만족한다'고 응답하여, 특히 여자노인의 만족도가 남자보인보다 훨씬 더 높다는 것을 알 수 있었다. 복지 시설 만족도는 남자노인과 여자노인 각각 전체의 78.1, 69.9%가 '만족한다'고 응답하였고, 이들 중 만족한다고 응답한 노인들을 대상으로 조사한 만족 이유로는 남자노인과 여자노인 각각 '식사를 제공하여서'(28.0, 37.2%), '노인들과 어울려 노는 것이 좋아서'(20.0, 22.3%), '시설이 좋아서'(18.7, 18.2%)의 순으로 응답하였다. 시설종사자 만족도는 '기타 및 무응답'이 남자노인과 여자노인 각각 49.3, 67.8%이었으며, 남자노인은 '시설 행정직원'(13.3%), '간호사'(9.3%), 여자노인은 '간호사'(12.4%), '시설 행정직원'(8.3%)의 순으로 응답하였다. 이상과 같은 결과들을 토대로 복지 관련 시설을 이용하는 노인들의 급식 및 복지서비스의 향상을 위한 기초자료로 제공 및 활용하고, 향후 경기 북부 실버산업의 활성화를 도모하고자 하였다.

• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.565-572
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• 2006

The purpose of this study was to evaluate the sanitary management of hotel employees in Seoul. The results were summarized as follows : The total mean of sanitary management perception by factor was 3.91${\pm}$0.62, in which personal sanitation, property management, environment and facility factors were, in order, 3.99${\pm}$0.82, 3.91${\pm}$0.75, 3.90${\pm}$0.86 and 3.85${\pm}$0.82, respectively. This study showed that there was a significant difference in the perception of sanitary management among environment, facility and property management by age based on general characteristics. While there were no differences by hiring type, there was a significant difference among environment, facility and property management with personal sanitation factor according to the employee’s career path. There was also a significant difference between property management and personal sanitation factor according to hotel management style. In addition, a significant difference was observed among environment facility and property management with personal sanitation factor according to work place. In conclusion, it is imperative to continue educational programs for sanitary management by career, work place and management style in order to improve sanitary management of hotel employees’.

• 한국식품영양학회지
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• 제30권4호
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• pp.749-758
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• 2017

This study investigated the needs to improve the quality of foodservice management in community child centers (CCCs), in accordance to the area where the CCC was located. The people in charge of foodservice management of 466 community child centers undertook a web survey, between July to August 2016. Most centers used menus from the Headquarters of Community Child Center (50.0%) or Center for Children's Foodservice Management (34.1%). Factor analysis and multiple regression analysis were conducted to assess the requirement for improving the quality of foodservice management at the CCCs. Four factors were analyzed: 'food material and facility management', 'administration management', 'menu management', and 'human resources management'. In large cities, 'administration management' and 'menu management' were found to affect quality improvement. In small cities, none of the factors assessed were effective in improvement. 'human resources management' had a significant influence on improving the quality of the foodservice in rural areas. The results of this study show that there was a difference in the quality improvement of the foodservice management in the centers, with respect to the location of the center. Therefore, this study can be used as basic data to establish the support policy for improving the quality of foodservice management in community child centers.

• 대한영양사협회학술지
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• 제7권1호
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• pp.56-64
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• 2001

The study was conducted to assess sanitary concepts of employees and needs of HACCP-based sanitation training program for elementary school foodservice operations. Subjects consisted of 370 foodservice employees. Foodservice employees' demographic characteristics were surveyed, and their food sanitation knowledge was tested. Food sanitation knowledge included 4 dimensions of foodborne disease & food microbiology; sanitary management in food product flows; personal hygiene management; and equipment & facility sanitation management. The data were analysed using the SPSS package for descriptive analysis, t-test and ANOVA test. The average sanitation knowledge score was 9.5 out of 15. The working periods of foodservice employees were singnificantly(p<01) related to food sanitation knowledge dimensions. Correct answering rate of 4 sanitation management dimensions were 74.4% in foodborne disease & food microbiology; 536% in sanitary management in food product flows; 78.7% in personal hygiene management; and 50.5% in equipment & facility sanitation management. 6 items in 4 sanitation knowledge dimensions under mean score were identified. Those items were temperature danger zone, thawing method of frozen foods, cooking & holding temperature, proper sampling & storage methods, proper storing methods in refrigerator, and proper washing & sanitizing method for utensils. Identified 6 items were included in 12 critical control points developed for the elementary school generic HACCP plan, and should be emphasized in implementing HACCP-based sanitation training program.

• 한국식품영양학회지
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• 제28권1호
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• pp.160-169
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• 2015

This study was targeted on the Korean, Chinese, and Japanese parents of preschoolers to investigate the importance and satisfaction of foodservice quality and the importance and performance of foodservice management of the preschool foodservice establishments. The present study conducted a survey on 390 randomly chosen parents of preschoolers (130 Korean, 130 Chinese, and 130 Japanese). Respondents' importance-satisfaction of foodservice quality characteristics and their importance-performance of foodservice management were measured. In order to test for differences between the groups, paired t-test, one way ANOVA, and IPA (Importance-Performance Analysis) were performed. The results were as follows. The importance of foodservice quality was significantly higher than the satisfaction on all items, according to the parents of Korea, China, and Japan. The importance of foodservice quality was higher in Korean parents than in Chinese and Japanese parents. According to ISA results with foodservice quality characteristics, the characteristics with relatively low satisfaction but high importance (II quadrant) was 'Diversity of menu' in both Korean and Chinese parents, and 'Sanitation of tables and chairs' in both Korean and Japanese parents. The importance of foodservice management was significantly higher than performance on all items in Korean, Chinese and Japanese parents. The performance of foodservice management was higher in Chinese than in Japanese and Korean parents. According to IPA results with foodservice management, the management with relatively low performance but high importance (II quadrant) was 'Preparation' in Korean parents, and 'Facility and equipment' in Japanese parents. Therefore, the items with relatively low satisfaction (performance) and high importance should be well-managed.