• 한국조리학회지
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• 제17권2호
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• pp.51-73
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• 2011

대학교 위탁급식업체에서도 현재 많은 외식기업들이 브랜드 자산의 구성요소인 브랜드 인지, 로열티, 지각된 품질, 연상이미지 등을 강화하기 위해 매스미디어를 이용한 커뮤니케이션에 예산을 늘리고 있는 것처럼 브랜드 자산 형성을 위한 투자가 뒷받침 되어야 한다. 본 연구를 위해서 설문지의 617부를 실증분석에 이용하였으며, 설문문항의 신뢰도검정을 위해 알파계수분석 (Cronbach's Alpha analysis)과 타당성검정을 위해서 탐색적 요인분석(exploratory factor analysis)과 확인 요인분석(confirmatory factor analysis)을 실시하였다. 조사자의 일반적인 특성을 파악하기 위해 빈도분석을 실시하였으며, 브랜드 인지가 브랜드 개성과 브랜드 이미지 형성 그리고 소비자-브랜드 관계의 질에 미치는 구조모형 가설검증을 위해 AMOS 17.0(Analysis of Moment Structure) 프로그램을 이용한 경로분석(path analysis)을 실시하였다. AMOS 분석결과 모든 가설이 유의한 것으로 나타났으며, 이는 대학교 위탁급식업체에서도 브랜드 인지에 대한 자산형성이 소비자-브랜드 관계의 질에 정(+)의 영향을 준다는 것으로 나타났다. 따라서 대학교 위탁급식업체의 고객에 긍정적인 브랜드 이미지 확립은 강한 소비자-브랜드 관계를 확립하게 되므로 향후 긍정적인 브랜드 이미지에 대한 연구가 지속되어져야 할 것으로 본다.

• Nutrition Research and Practice
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• 제10권4호
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• pp.424-432
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• 2016

BACKGROUND/OBJECTIVES: Most consumers are able to recognize allergenic foods. However, the frequency of checking such foods is reportedly low, resulting in higher prevalence of food-related allergic reactions in Korea compared to other countries. Thus, this study was performed to investigate the overall perception of allergenic food labeling and its practice level in food manufacturing company employees. SUBJECTS/METHODS: The survey was administered to food safety employees and food development teams at food companies located in metropolitan areas. A total of 399 (93.8%) valid samples were used in the final analysis. Statistical analyses, including Frequency Analysis, t-test, Anova, PCA (Principal Component Analysis), and Pearson Correlation Analysis using SPSS ver. 21.0, were performed. RESULTS: The correct answer rate in the analysis of allergy-related knowledge level ranged from 15.0% to 89.7%. Analysis of differences in allergy-related perception by knowledge level showed significant differences in introduction of a food recall system, strengthening of relevant laws and regulations, content labeling, description of substitutional food, and differentiated package by age. CONCLUSIONS: It can be concluded that labeling of allergenic foods should be made easier and more convenient for checking by employees, developers, and consumers, and it is necessary to provide contents through the development of publicity, guidelines, or APP along with labeling.

• 한국조리학회지
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• 제14권2호
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• pp.193-204
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• 2008

The purpose of this study is to research about the relation between high-involving work system and organizational commitment of kitchen employees in food-service industry as one of the performance variables. For this research, a survey was done based on the people living in Seoul. Total 451 copies of questionnaire were distributed from $2^{nd}{$ April through $30^{th}$ in 2007. The collected data were used in analyzing frequency and factor through SPSS 14.0 and equation model LISREL 8.30 statistical package. The findings of this research are as follows: First, high-involving work system had a positive effect on self-leadership(t=5.85) and job satisfaction(t=3.71) but a negative effect on organizational commitment (t=0.76). But the final effect shows a positive result with job satisfaction as a mediating variable(t=5.99). Self-leadership had a positive effect on job satisfaction(t=9.51) but a negative effect on organizational commitment(t=0.91). This study suggested a desirable work system of organizational commitment for the improvement of productivity in foodservice industry. The concern and efforts of managers and executives to improve work environment for kitchen employees help to make quality better and improve the performance of a company with customer satisfaction.

• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.553-564
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• 2006

This study was conducted to investigate the use and acceptability of pre-processed food materials in school foodservice. Self-administered questionnaires were collected from 81 schools in the Kyunggi area. Statistical data analysis was completed using the SPSS v. 10.0 program. Eighty-one school dietitians from 31 elementary, 31 middle, 19 high school participated in the survey. Most of the subjects (over 95%) understood that it is necessary to use pre-processed foods, and they considered food hygiene as the most important factor. The percentages of school foodservices that purchased and used pre-processed foods were: 82.7% for cabbage, 86.4% for onion 72.8% for carrot, 97% for garlic, 82.7% for potato, and over 90% for meats and fishes. Dietitians were most satisfied with the performance of ‘trash reduction’, and ‘saving cooking time’ when using pre-processed food materials. ‘Appearance’, ‘freshness’, ‘hygiene’, ‘nutrition’, and ‘specialty of the food-processing company’ were aspects of the most concern when purchasing and using pre-processed food materials.

• 한국조리학회지
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• 제10권4호
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• pp.133-144
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• 2004

The object of this study was to investigate the effect of food material supply system on productivity in institutional foodservice. This study was examined by food service companies were enlisted under the influence of domestic enterprises, which used central supply system for the central kitchen operation and efficiency food material circulation system. The main result of this study was as follow: According to the analysis of these data, enlargement of efficiency in food utilization was placed at rising of utilization Processing food materials. And resulted in good expectations such as competitive strengthening, quality capacity strengthening and improvement in sanitary conditions from a productivity point of view.

• 대한지역사회영양학회지
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• 제3권4호
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• pp.655-667
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• 1998

The Computer-assisted Hazard Analysis and Critical Control Point(HACCP) program has been developed for a systematic implementation of HACCP principles in identifying, assessing and controlling hazards in institutional foodservics operations. The HACCP-based sanitation evaluation tool has been developed, based on the results of the computerized assisted HACCP program in 4 service sites of C contracted foodservice company, including 2 general hospitals with 650-beds, one office operation of 400 meals per day, and one factory foodservice of 1,000 meals per day. All database files and processing programs were created by using Unify Vision tool with Windows 95 of user environments. The results of this study can be summarized as follows : 1. This program consists of the pre-stage for HACCP study and the implementation stage of the HACCP system. 1) The pre-stage for HACCP study includes the selection of menu items, the development of the HACCP recipe, the construction of product flow diagrams, and printing the HACCP recipes and product flow diagrams. 2) The implementation of the HACCP system includes the identification of microbiological hazards, the determination of critical control points based on the decision tree base files. 3) The HACCP-based sanitation evaluation tool consisted of 3 dimensions of time-temperature relationship, personal hygiene, and equipment-facility sanitation. The Cronbach's alphas calculation indicated that the tool was reliable. The results showed that the focus groups rated the mean of importance in time-temperature relationship, personal hygiene, and equipment-facility sanitation as 4.57, 4.59 and 4.55 respectively. Based on the results, this HACCP-based sanitation evaluation tool was considered as an effective tool for assuring product quality. This program will assist foodservice managers to encourage a standardized approach in the HACCP study and to maintain a systematic approach for ensuring that the HACCP principles are applied correctly.

• 대한지역사회영양학회지
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• 제9권2호
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• pp.214-224
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• 2004

The purpose of this study was to propose the marketing strategy for the local foodservice industry which can lead to successful business in keen competitive foodservice industry by adapting community residents' dining-out behaviors. A total of 350 adults (291 collected, 102 men and 188 women) was surveyed with a questionnaire about the frequency of dining-out, company when out to eat, proper price for one meal, reasons why one chooses a specific restaurant, and general information. Data was analyzed by SPSS/win 7.5. Over the 1/3 of residents (36.3%) ate out 1-2 times a week and slightly over the 1/4 of residents (26.4%) did so 1-2 times a month. Usually men did more dining out than women. Teachers/ professors' (52.6%) dined out 1-2 times a week. Respondents with 1-2 million won of monthly income (46.4%) ate out 1-2 times a week. Almost 3/4 of respondents chose Korean restaurant. The main factors affected selecting the specific restaurant were 'cleanliness of food and atmosphere of restaurant', and 'reasonable price'. More than 1/3 of respondents (38.9%) answered 5,000-8,000 won was reasonable price for eating-out. Respondents in 20's dined out with friends (70.4%) and friends (43.0%) chose the specific restaurant; on the other hand, the other age groups usually dined out accompanied by family (60.7 - 73.7%) and respected spouse or children's opinion when selecting a restaurant. Thus, the menu must be reevaluated from the customers' view point and nutritional status for the well-being of community residents.

• 한국조리학회지
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• 제18권3호
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• pp.46-57
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• 2012

본 연구는 대구 경북지역의 위탁급식업체 조리종사자를 대상으로 식자재구매시스템 인지가 종사원의 직무만족과 비재무적 성과에 미치는 영향을 분석하고자 하였다. 이를 위해 편의추출법을 이용하여 2008년 11월 15일부터 12월 14일(30일)까지 설문지 총 230부를 배포하여 197부(85%)의 설문지가 분석에 사용되었다. 자료처리는 SPSS 14.0 통계패키지를 이용하여 빈도분석, 신뢰도분석, 요인분석을 실시하였으며 가설검증은 다중회귀분석을 통하여 검증하였다. 연구결과를 요약하면 다음과 같다. 첫째, 가설1 식자재구매시스템 인지요인은 직무만족에 영향을 미치는 것으로 나타났으며, 하위가설1-2 식자재의 중요성 인식은 직무만족에 유의성이 나타났다. 둘째, 가설2 식자재구매시스템 인지요인은 비재무적 성과에 영향을 미치는 것으로 나타났으며, 하위가설2-2 식자재구매시스템 인지요인과 2-3식자재의 원활한 수급은 비재무적 성과에 유의성이 나타났다. 셋째, 가설3 위탁급식업체 조리종사자의 직무만족은 비재무적 성과에 영향을 미치는 것으로 나타났다. 따라서 위탁급식업체조리종사자들의 식자재구매시스템 인지로 그들의 긍정적 태도유발은 바람직한 기업성과로 나타날 수 있을 것이다.

• 한국식생활문화학회지
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• 제25권3호
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• pp.312-323
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• 2010

The objective of this study was to examine the effects of relationships between food service companies and their client companies by surveying employees working at cafeterias among a food service companies' client companies. For this purpose, previous research was reviewed, and confirmatory research was conducted using a questionnaire. In the questionnaire survey, the subjects were sampled through convenience sampling from the client companies of A Food Service Company, and 182 valid questionnaires were used in the analysis. The results of this study are summarized as follows. First, the characteristics of the relationship between the food service company and its client companies, which were reputation, communication, operation skill, and contact-point employees' service quality, had a significant effect on trust, and the effect was high in the order of contact-point employees' service quality, communication, operation skill, and reputation. Satisfaction was significantly affected by reputation, operation skill, and contact-point employee' service quality, but not by communication. The effect was high in the order of contact-point employees' service quality, reputation, and operation skill. In addition, reputation, communication, operation skill, and contact-point employees' service quality had a significant effect on long-term orientation, and the effects were high in the order of reputation, contact-point employees' service quality, communication, and operation skill. Second, with regard to the quality of relationships between a food service company and its client companies, trust had a significant effect on satisfaction. Third, among the factors related to the quality of relationships between the food service company and its client companies, trust and satisfaction had a significant effect on long-term orientation, and the effect of satisfaction was higher than that of trust. This study has scientific significance as one of only a few studies on factors affecting the long-term relationship between food service companies and their client companies, along with managerial implications that contact-point employees' capabilities are most important in service businesses, and thus efforts should be made at employing and educating them properly.

• 대한지역사회영양학회:학술대회논문집
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• 대한지역사회영양학회 2003년도 춘계학술대회 및 비만ㆍ다이어트 박람회
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• pp.130-130
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• 2003

선진국에서 보편화되고 있는 급식위탁경영이 최근 국내급식산업 분야에서는 단체급식 시설의 급식업무를 전문적으로 위탁받아 경영하는 위탁급식 전문업체가 등장하여 학교급식, 병원급식, 사업체급식 부문에서 활발히 시장을 확대하며, 업체의 수도 급속히 증가하고 있다. 이와 같은 단기간 내의 성장과는 달리 국내 단체급식 및 위탁급식 관련 제도는 지극히 미비하며, 단체급식의 각 부문은 각각 다른 법령에 기초하고 있고 위탁급식업체와 관련된 법적 기준은 전무한 실정이다. (중략)