• 한국조리학회지
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• 제12권2호
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• pp.57-72
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• 2006

It is a real situation that the meal service at silver towns such as the welfare facilities for the elderly is giving help in maintaining health, preventing diseases, and giving mental pleasure to the dwelling elderly people, thus the importance of meal service for housing occupants is being demanded together. This study is based on some inconvenient matters when using the meal-service facilities within the silver town targeting housing occupants at the silver town, aiming to examine which influence it can have upon the satisfaction with meal service in housing occupants. Accordingly, the purpose of this study is to present a desirably developmental direction for the meal-service facilities, which can cope with diverse needs of housing occupants. To achieve the objectives of this study, it was analyzed by selecting research variables that were verified by the consideration of preceding studies.

• 한국생활과학회지
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• 제15권2호
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• pp.251-259
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• 2006

The purpose of this study is to identify main effect of gender and expenditure, and interaction effect of gender by expenditure on satisfaction with foodservices of western restaurants. Accordingly, this study surveyed questionnaires concerning 20 measures of foodservice as well as major subject descriptors. The result of this study was as follows: KMO and Bartlett's test statistics showed that the data well fitted a factor analysis. Results of the factor analysis, average variance extracted estimates, and shared variance showed that the convergent and discriminant validities of 5 factors were supported, and Cronbach's alpha also showed that the internal consistencies of 5 factors were supported. But there was an interaction effect between independent variables and covariate on service quality factor. This study, therefore, used food decor factor, facility factor, food quality factor, and food value factor as dependent variables in two way 3$\times$2 design factorial ANCOVA. It was found that there were no main effects of gender and expenditure on those four factors. It was however revealed that there was an interaction effect of gender by expenditure on food decor factor.

• 한국식품영양학회지
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• 제27권1호
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• pp.128-135
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• 2014

The purpose of this study is to analyze the gap in perceived importance-satisfaction rates of foreign Chinese students regarding the university foodservice selection attributes. All statistical analyses are conducted by the SPSS package program (ver 20.0). The results of the statistical analyses are as follows: The validity of the 22 food service selection attributes is being evaluated via the exploratory factor analysis and then five factors are extracted. The five factors are: 'Factor 1. Cleanness and service quality', 'Factor 2. Food quality and price', 'Factor 3. Physical environment', 'Factor 4. Convenience', and 'Factor 5. Service environment'. According to the results of one-way ANOVA, physical environment showed that significant differences across the periods of residence in Korea and the eating frequency at on campus foodservices. On the other hand, the food quality and price, convenience, and service environment showed that significant differences across the periods of residence in Korea. In addition, according to the Importance-Satisfaction Analysis results, 'ventilation of dining room' is the key aspect that university food service managers should reinforce. In conclusion, in order to increase the customer satisfaction rates, the food service managers should not only improve the quality of food and service but also the physical environments of the food service facility.

• 동아시아식생활학회지
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• 제24권2호
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• pp.275-282
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• 2014

This study developed Bucheon customized children meal hygiene central control point (CCP) to promote practical hygiene and safety management in a children meal supply organization in Bucheon. Education was administered to 54 organizations using the developed CCP, and the study evaluated kitchen hygiene management improvement effects. When the effects of hygiene education in eight categories (CCP 1~8) were examined, total scores increased by 9.31 from $22.36{\pm}5.039$ before education to $31.67{\pm}3.262$ with a statistically significant difference (p<0.001). After CCP education, personal hygiene management, food material management, cooking management, serving management, facility and equipment management improved significantly. The result demonstrates that CCP education was effective for kitchen hygiene management. Using CCP education, overall CCP education items were significantly improved, but there was almost no significant increase in the non-relevant item of CCP education. As there was an average difference in the non-relevant item of CCP education after follow-up evaluation, CCP education had an overall effect on hygiene and safety improvement. Based on the above result, the effect could be potentiated if CCP is complemented, if a systematic hygiene management manual is developed for the nationwide children meal supply organization, and if CCP education media is continually developed along with education.

• 한국식생활문화학회지
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• 제32권6호
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• pp.513-526
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• 2017

The purpose of this study is to identify the guideline's contents for dietitians' knowledge, attitudes, and practices (KAP) for the sustainability management at school foodservice. The contents for the guideline were determined by the Delphi technique of two rounds. The Delphi panels of experts were consisted of sixteen school dietitians and fourteen professors of food and nutrition with more than 10 years of experiences by convenience sampling method. Based on the literature, knowledge, attitudes, and practices required for dieticians were classified into menu management, procurement, food production, facility and energy management, waste management, personnel management, and nutrition education. Data were analyzed using SPSS for Windows version 24 and EXCEL to calculate descriptive statistics, content validity ratio, degree of agreement, and degree of convergence. As a result of the second round, the validity scores of 'knows eco-friendly certification standards and labeling systems (4.53 point)' in the knowledge category, and 'tries to purchase local agricultural products (4.87 point)' in the attitude category were the highest. From that round in the practice category, the validity scores of 'plan menus for students' health', 'purchases eco-friendly food', and 'conserves energy in pre-processing and cooking process' were the highest with 4.73 point. Applying the criteria for securing the validity of the contents, the contents of 25 knowledge items, 20 attitude items and 30 practice items were confirmed. The findings of the study can be used to develop the guideline for dietitians required for the sustainability management.

• 대한영양사협회학술지
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• 제10권3호
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• pp.293-299
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• 2004

The purposes of this study were to : a) investigate the current status of contracted hospital food services, b) analyze and clarify various perspectives of contractors and hospitals. Thirty six hospitals and their contractors which were having more than 100 beds located in Seoul, Inchon and Kyungkido, were the subjects of this study. Data were collected through surveys. The survey was conducted during March to April in 2002. Questionnaires were mailed to the 36 directors of dietetic departments of hospitals and 36 managers of contract foodservice management company. Statistical analysis was completed using SPSS Win(11.0) for descriptive analysis, t-test and $x^2$-test. The results of the study can be summarized ; 1. The type of contract considered adequate by directors of dietetic departments and managers of contractors was fee-contract, combined type, followed by profit-and-loss contract. 2. According to the results from analysis on the contract cost per meal considered adequate by directors of dietetic departments and managers, the directors of dietetic department indicated that showing no difference with the current contract cost per meal. However, the managers of contractor indicated that showing significant differences compared with the current contract cost per meal(regular diet p<0.01, therapeutic diet p<0.001). 3. In the composition of contract cost per meal considered adequate, the managers of contracting businesses accounted labor cost (p<0.01) as a major cost, whereas the chiefs of nutrition departments accounted miscellaneous or controllable expense (p<0.001) and VAT (p<0.01) as major costs. 4. The directors of dietetic departments and managers thought that the hospital should be responsible for utility costs. On the other hand, directors of dietetic departments regarded that the contractor and managers thought that the hospital should pay for facility investment cost.

• 대한영양사협회학술지
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• 제12권4호
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• pp.313-328
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• 2006

This study was objectively performed to identify dietitians' job in the elderly health-care facilities, to assess facilities and dietitian's demographic characteristics, and to determine performance and importance of dietitian's job including the demand of therapeutic diet development. Survey was conducted by mail and samples were the dietitians working in 376 facilities which capacity is over 50 members from nationwide 583 the elderly health-care facilities. Returned questionnaire was 102 and used for statistic analysis. The distributions of the elderly health-care facilities showed 39 the elderly nursing facilities(38.2%), 32 skilled nursing facilities (32.4%), 13 geriatrics hospital facilities(12.7%) and 9 the elderly cost nursing facilities(8.8%). 60.0 percent of the samples showed its menu price as 1,000 to 1,500 won. A cycle-menu program was in-use at the 79.0% facilities, but only 7.1% facilities have been introduced a selected menu system. 92.9% facilities employed only one dietitian. In the demographic characteristics of dietitian only 14.7% dietitian had a clinical dietitian license and 51.5% of respondents answered at least 1 to 3 months internship program is needed. Job activities of the dietitian in the elderly health-care foodservice were identified as 45 activities with 9 dimensions. Job performance score evaluated dietitian oneself was 4.71 of 7 points. The average importance score that the dietitian evaluated their own job was 5.66 points of 7. The job activities shown higher importance but lower performance were therapeutic diet development for in-patients, menu development suitable for taste of the elderly, and leadership. Job performance score by characteristics of dietitian and their elderly health-care facilities was significantly associated with experience of dietitian in elderly health-care (F=4.480, p<0.05), education of dietitian(F=2.659, p<0.01), number of dietitian(F=2.245, p<0.05), and number of employee in foodservice(F=2.607, p<0.05). Most common diseases of the aged was proved as hypertension(81.7%), diabetes mellitus(71.4%), and dementia(65.0%). The therapeutic diets frequently provided were diabetes mellitus diet, dysphagia diet, low sodium diet, high fiber diet, and high protein diet, in order. For those reasons, dietitian in the elderly health care emphasized that the information about therapeutic diet development such as diabetes mellitus diet, dysphagia diet, low sodium diet and hypertension diet must be continuously developed and provided. The result from this study can be applicable to enlarge and enrich job activities of dietitian in elderly health-care foodservice.

• 동아시아식생활학회지
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• 제21권3호
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• pp.385-391
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• 2011

보육 시설 급식소의 위생 관리에 대한 문제점을 파악하고 위생 관리 개선방안 모색을 위한 기초 자료를 제공하고자 경북지역 급식 위생 및 안전교육에 참가한 보육 시설 관리자를 대상으로 보육 시설 급식소의 위생 관리에 대한 중요도-수행도를 조사한 결과는 다음과 같다. 1. 급식소의 급식 위생 교육에 참가한 보육 시설 관리자는 40대가 49.1%로 가장 많았고, 관리자의 학력은 대학교 졸업이 61.5%로 가장 많았다. 교육에 참가한 관리자 중 7.8%가 시설장이었으며, 교육 참가자 대부분의 고용 형태는 정규직 90.3% 였다. 시설 유형으로는 가정이 39.9%, 원아 수는 20명 이하가 45.3%로 가장 높게 나타났다. 2. 보육 시설 급식소 위생 관리에 대한 중요도-수행도 분석의 결과, 중요도는 5점 만점에 4.49점으로 '식재료 보관실은 항상 청결 유지'(4.87점), '식기류 및 조리기구의 세척 소독'(4.85점), '유통기한 확인 및 선입 선출 준수'(4.85점), '조리 후 관리 및 오염 방지를 위한 조치'(4.73점), '쓰레기 및 잔반은 즉시처리'(4.73점) 등의 순위로 중요도가 높았다. 한편, '표준 레시피를 작성'(4.06점), '영양사나 교사는 검식 후 검식일지 작성 및 배식 점검'(4.03점) 항목은 중요도 평가 점수가 상대적으로 낮았다. 수행도 평가 결과 '유통기간 확인 및 선입 선출 준수'(4.73점), '식기류 및 조리기구의 세척 소독'(4.72점), '조리 후 2시간 이내 배식'(4.68점) 순으로 높게 평가되었다. 한편, '영양사나 교사는 검식 후 검식일지 작성 및 배식 점검'(3.46점), '가열 식품의 중심 온도($74^{\circ}C$ 이상) 측정확인'(3.51점), '식재료 검수일지를 작성 보관'(3.53점), '표준 레시피를 작성'(3.56점)의 순으로 수행도가 낮았다. 3. 보육 시설 급식소 위생 관리에 대한 중요도-수행도 IPA 평가 결과, 중요도와 수행도가 모두 높게 평가된 항목은 현 수준을 유지하는 것이 적정하다고 본 항목은 '작업 전 건강상태를 확인(감기, 설사, 손 상처자 등 조리금지)', '유통기간 확인 및 선입 선출을 준수', '식재료 보관실은 항상 청결을 유지', '조리 후 관리 및 오염 방지를 위한 조치' 등 24개 조사 항목 중 14개 항목으로 전체 조사 항목의 58.2%였다. 중요도와 수행도가 모두 낮아 우선 순위가 낮은 것으로 평가된 항목은 '위생복, 위생화, 앞치마, 위생모 착용', '배식 시 배식 전용기구, 마스크, 위생장갑을 사용', '가열 식품의 중심 온도($74^{\circ}C$ 이상)를 측정 확인', '보존식 보존 및 관리기준을 준수', '식재료의 입고날짜를 기록한 라벨을 부착' 등으로 전체 조사 항목의 41.8%였다. 중요도는 낮지만 수행도가 높은 것으로 평가된 영역(D사분면의 'Overdone')은 나타나지 않았다. 위의 결과를 종합해볼 때 보육 시설 관리자가 인식하고 있는 중요도에 비해 수행도가 낮음을 알 수 있다. 따라서 보육시설 관리자들의 위생 관리에 대한 지속적인 교육이 필요하다고 사료된다.

• 한국식품영양과학회지
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• 제44권9호
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• pp.1374-1387
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• 2015

본 연구에서는 2013년 7월 9일부터 7월 31일까지 우편 또는 전자우편, 방문을 통해 55개소의 청소년수련원에 종사하는 원장(소장), 운영담당자, 청소년지도사, 조리사 및 영양사 중 한 명을 대상(명)으로 급식운영실태 조사를 실시하였으며 학교 수련교육을 목적으로 입소하여 3끼 이상 급식을 이용한 중 고등학생 249명을 대상으로 2013년 7월 12일부터 7월 23일까지 청소년수련시설을 직접 방문하여 급식만족도 조사를 실시하였다. 청소년수련시설의 급식운영현황을 조사하고 급식에 대한 학생들의 의견 및 만족도를 파악하여 향후 청소년수련시설 급식의 질 향상과 바람직하고 안정적인 급식운영에 필요한 기초 자료를 제공하고자 하였다. 청소년수련시설의 운영현황에 대한 결과는 41.8%의 수련시설이 10년 이상 운영되었고 45.5%의 시설이 평균 100~200명의 학생을 대상으로 급식을 제공하였다. 급식판매비용은 평균 4,450원으로 나타났고 식재료의 비용은 평균 2,083원으로 조사되어 판매비용의 약 46.8%를 차지하는 것으로 조사되었다. 식품위생법의 보존식 관리규정을 지키지 않고 보존식을 관리하는 시설이 21.8%로 나타났고, 12.7%의 시설 이 영양사를 고용하지 않았다. 급식소의 위생관련 기기 및 설비보유 현황에서 27.3%의 시설만이 다기능 오븐을 보유하고 있는 것으로 조사되었다. 급식 이용 학생을 대상으로 한 결과에 따르면 식재료별 조리법 중 쌀밥(34.1%), 육류는 찜(29.3%), 가금류는 튀김(25.3%), 어패류는 튀김(41.0%), 난류는 부침(36.9%), 서류는 튀김(31.3%), 채소류는 샐러드 (32.1%), 김치류는 배추김치(46.6%), 면류는 양식(38.6%), 후식류는 아이스크림(27.7%)을 가장 선호하는 것으로 나타났다. 잔반의 원인에 대해서는 '음식이 맛이 없어서'가 38.7%로 가장 높게 조사되었다. 청소년수련시설 급식에 대한 전반적인 만족도 조사 결과 전체 평균 3.45점으로 보통 수준으로 만족하고 있는 것으로 나타났다. 위생, 음식 및 메뉴, 서비스 및 시설요인의 속성에서 중요도에 비해 수행도가 낮게 평가되었으며 '식당위생', '음식 맛', '다양한 후식의 제공', '식사공간온도'가 전반적 급식만족도에 유의적인 영향을 끼치는 것으로 조사되었다. 청소년수련시설을 이용하는 학생들에게 음식의 맛이 만족도를 결정하고 잔반의 양을 낮추기 위해 중요한 요인으로 응답되었으므로 고객의 선호를 고려한 새로운 조리법을 개발하고 메뉴를 구성하는 것이 필요하다. 또한 학교급식과 같이 청소년수련시설 급식에 적합한 급식 매뉴얼 수립하고 이를 뒷받침할 수 있는 규정을 확립하여 학생들의 급식에 대한 만족도를 높이고 안전한 급식환경을 조성해야 한다.

• 한국식품영양과학회지
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• 제45권2호
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• pp.284-292
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• 2016

사업체 급식소 조리종사원을 대상으로 위생교육을 한 후 교육 효과를 평가하고자 위생 교육 전후에 조리종사원 손의 미생물 수준을 검사한 결과는 다음과 같다. 조리종사원의 개인위생관리 실태 조사 결과 위생복 위생모 위생화는 전원 착용하였으나 위생화를 착용한 채 화장실을 가는 경우가 전체의 96%였다. 또한 조리종사원 손 씻기 방법은 비누 세척${\rightarrow}$헹굼${\rightarrow}$건조${\rightarrow}$소독을 하는 경우가 20%였고, 온수 사용은 32%, 일회용 종이수건으로 건조하는 경우는 36%였다. 손을 씻는 경우는 용변을 본 후(100%), 식사 후(76%), 일회용 장갑 착용 전(76%) 등이 많았고, 작업이 바뀔 때(24%)가 가장 낮았다. 그리고 조리작업 전 조리종사원 손의 미생물학적 위해분석 결과 일반세균수는 평균 5.53 log CFU/hand, 대장균군수는 평균 2.95 log CFU/hand, 황색포도상구균의 검출률은 10%였고, 조리작업 중의 조리종사원 손의 위해 분석 결과는 일반세균수가 평균 6.49 log CFU/hand, 대장균군수가 평균 3.92 log CFU/hand, 황색포도상구균의 검출률은 5%였다. 총 4회의 위생교육 후와 추후관리를 위한 미생물 검사 결과에서 위생교육 전에 비해 조리종사원 손의 미생물 검출량은 조리작업 전 일반세균수(P<0.01)와 대장균군수(P<0.001), 조리작업 중 일반세균수(P<0.001)와 대장균군수(P<0.001)가 모두 유의적으로 감소하였고, 황색포도상구균은 1회차 위생교육 시행 후부터 추후관리 검사 결과까지 조리작업 전과 조리작업 중에 조리종사원의 손에서 전혀 검출되지 않았다. 위의 결과를 종합해볼 때 조리종사원의 손 위생 수준은 다양한 교육매체와 도구를 활용하여 체계적으로 위생교육을 했을 때 효과적으로 개선할 수 있다고 판단된다.