• Journal of Community Nutrition
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• 제8권3호
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• pp.119-126
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• 2006

The purpose of this study was: 1) to investigate whether Korean dietitians are engaged in Foodservice Systems Management (FSM) competencies in their current jobs, and 2) to identify the relationship between types of dietetic practice areas and Korean dietitians' usage of FSM competencies. Fifteen FSM competencies were widely used, 17 were somewhat used, 13 were seldom used and the remaining two competencies were little or not used by the dietitians. The most used competency was related to menu planning (98%). Whereas, the least used competency was related to marketing skills (17%). As a whole, the categories of 'technical and communication skills' (78%) and 'production and distribution management' (77%) were more widely used than other FSM categories. Of 47 competencies, 34 competencies were found to be significantly associated with the type of practice area. Considering the findings, the type of dietetic practice area was a strong factor of Korean dietitians' usages of FSM competencies. Of 34 competencies associated with the type of dietetic practice area, 25 FSM competencies were more likely to be used by the dietitians from health care facilities.

• 한국식품조리과학회지
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• 제24권5호
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• pp.682-690
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• 2008

The principal objective of this study was to develop a standardized recipe for the large-scale production of Salbob and Ogokbob. The recipe was standardized as follows: we collected and recorded the amount of ingredients and production procedures currently being used by cooks in the contracted foodservice management company and hotel-based Korean restaurants. According to the food preferences of Koreans, we selected 2 kinds of rice; Salbob and Ogokbob. We developed a revised recipe and an evaluation form. We conducted a sensory evaluation with 30 panels, using a JAR (just-about-right) scale. We developed a standardized recipe for both kinds of rice. Yield, portion size, temperature, preparation time, equipment, cost, ingredients, weight of ingredients, method, and critical point were all components accounted for in the developed recipe. The factor method and the percentage method were proposed techniques for adjusting the recipe, and a direct measurement table for Salbob and Ogokbob was also devised.

• Journal of Nutrition and Health
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• 제38권2호
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• pp.180-189
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• 2005

The purposes of this study were 1) to analyze the effect of the ERP quality (system quality, information quality, service quality) on the performance (end user satisfaction, user's performance, system utilization) of business, 2) to conduct the causal-effect analysis between outcome variables (user's satisfaction, user's performance, system utilization) of ERP in the contract foodservice management company. The questionnaires were distributed to 260 end users (dietitians, foodservice management managers) in charge of managing the institutional foodservice such as the office (government agencies, factories), schools (universities, middle and high school) and hospitals which were managed by contract foodservice management company 'C' in Seoul and Kyunggi. The surveys were performed from July 26, 2004 to July 30. 2004. Two hundred and fifty (250) questionnaires were responded (response rate: 96.2%). The statistical analysis was conducted using SPSS Win (11.5). And the descriptive analysis, factor analysis, reliability test, pearson correlation, simple and multiple regression analysis were performed. The results showed that among the 3 factors (system quality, information quality, service quality), the system quality and information quality were proved to have an effect on the user's satisfaction and user's performance significantly (p < .05). The influence of ERP quality (system quality, information quality, service quality) on system utilization were testified to be statistically significant (p < .05). The user's performance were affected significantly by system utilization (p < 0.001) and end user's satisfaction (p < 0.001). As a conclusion, to improve user satisfaction, which is the ultimate performance variable of an ERP system, high quality of an ERP system is the pre-requisite. And the user satisfaction and performance of business would be higher with the better quality ERP system. When constructing ERP system for the contract foodservice management company, we should improve system utilization and user satisfaction altogether so that user's performance could be ultimately enhanced and we should make efforts to enhance the quality level of ERP. (Korean J Nutrition 38(2): 180～189, 2005)

• 한국식생활문화학회지
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• 제15권2호
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• pp.79-94
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• 2000

The purposes of this study were to : (a) analyze university students' perception and patronage behaviors to the service quality dimensions, and (b) assist university residence hall foodservices in formulating improved managerial strategies. Questionnaires were hand delivered and mailed to 1,210 university students residing in the residence hall and 13 foodservice managers. A total of 1,011 was usable; resulting in 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, $x^2-test$, T-test, ANOVA, and Stepwise Multiple Regression. Forty-seven percent of the respondents indicated that 'taste' was their first priority when choosing a menu. The reasons behind choosing residence hall foodservice were 'location', 'board plan', 'price', 'taste', 'opening hours', and 'menu variety'. The main reasons of dissatisfaction with the residence hall foodservice were 'board plan', 'taste', 'menu variety'. The overall satisfaction score was 2.99 out of 5. The satisfaction score of ${\ulcorner}convenience{\lrcorner}$, ${\ulcorner}food\;quality{\lrcorner}$ and ${\ulcorner}menu\;variety{\lrcorner}$were 3.25, 2.94 and 2.76, respectively. Generally, male students were more satisfied than females. Graduate students and students living in residence halls over six semesters were the most dissatisfied with the residence hall foodservice. Residence hall students were dissatisfied with the variables ${\ulcorner}menu\;variety{\lrcorner}$ and ${\ulcorner}facilities{\lrcorner}$in 'self-operated' operations, whereas ${\ulcorner}food\;quality{\lrcorner}$, ${\ulcorner}menu\;variety{\lrcorner}$ and ${\ulcorner}price{\lrcorner}$ in 'contracted' operations. Foodservice operations with 'less than 1,000 meals serving per day' was the highest satisfaction score(3.36) among other serving sizes. Meal price with 'less than 1,300 won' was most satisfied with students. When overall customer satisfaction and service quality dimensions were analyzed by Stepwise Multiple Regression ${\ulcorner}food\;quality{\lrcorner}$(p<.001), ${\ulcorner}price{\lrcorner}$(p<.001), ${\ulcorner}facilities{\lrcorner}$(p<.001), ${\ulcorner}convenience{\lrcorner}$(p<.001), ${\ulcorner}menu\;variety{\lrcorner}$(p<.001), ${\ulcorner}manager's\;attitude{\lrcorner}$(p<.0l), and ${\ulcorner}atmosphere{\lrcorner}$(p<.01), in decreasing order, significantly impacted on ${\ulcorner}overall\;customer\;satisfaction{\lrcorner}$.

• 한국의료질향상학회지
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• 제7권2호
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• pp.244-261
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• 2000

Background : In order to cope with changes in the management environment at hospitals, increased interests are drawn in patient foodservice system on Continuous Quality Improvement Activity as the method of approaching a quality food service and effective management. Thus, as a part of this activity, this study was conducted to evaluate job flow improvement that was already performed and the results of that process at the dietetic department of a university hospital, focusing on improving management. Method : On February 15 of 1998. the dietetic department formed a job flow-improvement to decide on the priority of job flow improvement, and prepared specific action strategies and schedule of the priority: after a 5 month process period, job improvement achieved on June 15. 1998. Also, economic achievement of the task was evaluated through labor productivity analysis and cost-benefit analysis. Results : The patient food service system which was managed decentralized at the present hospital was centralized, some steps of the food service process were integrated, and quality of patient food was improved. Also, as a solution of the problems expected when conducting job flow improvement was made on food service equipments and utensils. The result of evaluating the job flow improvement that labor productivity improved by 18.2% compared to before the improvement and the result of the analysis of cost-benefit showed that Benefit-Cost (B/C) ratio was 2.22. showing financial merit on the investment. Conclusions : Continuous Quality Improvement Activity needs to be initiated and conducted in the future in various areas of hospital foodservice system in order to actively adopt to ever changing hospital management environment. In order to achieve this goal, many researches and more efforts need to be put in by people in charge of hospital food service management, and interests and support are needed from hospital policy makers.

• 한국학교보건학회지
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• 제23권2호
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• pp.295-307
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• 2010

Purpose: This study was conducted to find ways to improve foodservice quality and satisfaction of middle school students in school lunch service. Recognition of concerns about school lunch and quality attributes was evaluated by gender. And we tried to investigate quality attributes which could affect degree of foodservice satisfaction by gender. Methods: Two hundred students from each of 6 middle schools (3 schools in urban and 3 schools in rural) in Gyeonggi Province were surveyed using self-developed questionnaires. Total of 1,103 questionnaires (male 556 and female 547) were collected and data were analyzed using descriptive analysis, t-test, cross table and stepwise multiple regression by SPSS 11.0. Results: There were not significant differences in average importance scores (male 4.09, female 4.06) and average performance scores (male 3.36, female 3.30) of quality attributes between middle school boys and girls. But there were significant differences in 7 and 6 of 25 quality attributes in evaluating importance and performance respectively by gender. There was not a significant difference (male 3.13, female 3.24) in degree of foodservice satisfaction by gender. But there were significant differences in the distribution of satisfaction. Stepwise multiple regression analysis showed that degree of satisfaction was influenced by a taste of food, quick complaint handling, providing favorite foods, and food hygiene in male students (F=$51.1^{***}$, adjusted $R^2$=.265). Degree of satisfaction was influenced by a taste of food, providing favorite food, proper meal prices, providing a wide variety of food in female students (F=$91.4^{***}$, adjusted $R^2$=.399). Conclusion: We found out that there were significant differences in quality attributes when evaluating importance and performance and in quality attributes which could affect foodservice satisfaction by gender.

• Nutrition Research and Practice
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• 제6권4호
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• pp.366-374
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• 2012

In order to create a worker-friendly environment for institutional foodservice, facilities operating with a dry kitchen system have been recommended. This study was designed to compare the work safety and work environment of foodservice between wet and dry kitchen systems. Data were obtained using questionnaires with a target group of 303 staff at 57 foodservice operations. Dry kitchen facilities were constructed after 2006, which had a higher construction cost and more finishing floors with anti-slip tiles, and in which employees more wore non-slip footwear than wet kitchen (76.7%). The kitchen temperature and muscular pain were the most frequently reported employees' discomfort factors in the two systems, and, in the wet kitchen, "noise of kitchen" was also frequently reported as a discomfort. Dietitian and employees rated the less slippery and slip related incidents in dry kitchens than those of wet kitchen. Fryer area, ware-washing area, and plate waste table were the slippery areas and the causes were different between the functional areas. The risk for current leakage was rated significantly higher in wet kitchens by dietitians. In addition, the ware-washing area was found to be where employees felt the highest risk of electrical shock. Muscular pain (72.2%), arthritis (39.1%), hard-of-hearing (46.6%) and psychological stress (47.0%) were experienced by employees more than once a month, particularly in the wet kitchen. In conclusion, the dry kitchen system was found to be more efficient for food and work safety because of its superior design and well managed practices.

• 한국식품조리과학회지
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• 제25권1호
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• pp.16-24
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• 2009

This study suggested a theoretical research system on the effects of corporate social responsibility in the foodservice industry upon perceived service quality. Self-administered questionnaires were completed by 509 customers and the data were analysed by frequency, factor analysis, reliability analysis, correlation analysis and multiple regression analysis. The primary results are as follows - Three corporate social responsibility (CSR) factors were obtained - economic responsibility, legal.ethical responsibility and philanthropic responsibility. In addition, five factors were obtained from the factor analysis of perceived service quality - tangibility, reliability, responsiveness, assurance and empathy. Correlation analysis showed a significant correlation between the CSR factors and the customers' perceived service quality factors. Multiple regression analysis, to verify the hypothesis, showed that CSR in the foodservice industry had a significant influence upon customers' perceived service quality; therefore, the research hypothesis was adopted. CSR, which had an effect on tangibility out of the minutely-perceived service quality factors, was indicated in the order of economic responsibility, legal ethical responsibility and philanthropic responsibility. Responsiveness, reliability, and assurance were influenced by legal ethical responsibility, economic responsibility and philanthropic responsibility, respectively, in order. Also, empathy was surveyed to be influenced by legal ethical responsibility, philanthropic responsibility and economic responsibility in order. Consequently, customers' evaluations of perceived service quality may be inferred to have positive effects when the customer recognizes whether the foodservice company performs social responsibility.

• 한국식품조리과학회지
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• 제32권6호
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• pp.745-753
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• 2016

Purpose: This study was conducted to provide basic data for human resources management of hospital foodservice employees by determining their job characteristics, job satisfaction, and organizational commitment according to recent hospital environment changes. Methods: Our survey was administered to 248 hospital foodservice employees in Busan area from September 1 to September 25, 2014. A total of 158 questionnaires were used for final analysis. Results: The mean score of job characteristics showed significantly difference by work experience (p<0.001), annual salary (p<0.01), and cooking certification (p<0.05). Job satisfaction had significantly difference by the age (p<0.05), annual salary (p<0.001), and turnover intention (p<0.001). Organizational commitment showed significantly (p<0.001) difference by age, work experience, and annual salary. There was positive correlation (p<0.001) between organizational commitment and job characteristics, job satisfaction. Organizational commitment had significantly positive correlation with skill variety (p<0.001), feedback (p<0.01), and task significance (p<0.001) of job characteristics, with work (p<0.001), pay (p<0.001), and co-workers (p<0.001) of job satisfaction. Job characteristics (${\beta}=0.249$, p<0.001) and job satisfaction (${\beta}=0.380$, p<0.001) had positive influences on the organizational commitment(p<0.001). In sub factors of job satisfaction, work (${\beta}=0.291$, p<0.001) and pay (${\beta}=0.252$, p<0.01) had positive influences on organizational commitment. Conclusion: To develop the organizational commitment, hospital managers need to reinforce responsibility and fulfillment by job enrichment and to consider increasing salaries to get a higher satisfaction from foodservice employees.

• 대한영양사협회학술지
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• 제12권1호
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• pp.1-9
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• 2006

This study was intended to investigate and analyze the satisfaction of military meals service which was recognized by air force soldiers who were familiar to the society's meals service, and to make suggestions for the analysis results. For the study, the questionnaire survey was conducted for 460 air force soldiers who performed military duties in Chungcheong area for 23 days from June 3, 2003 to June 26, 2003. Total 460 copies of questionnaire were distributed. But, among them, 431 questionnaires except 29 copies which included dishonest and untrustful answers were analyzed for the study. In terms of the soldiers' rank in demographical characteristics, 43.2% (186 respondents) of total respondents were the airman first class, and 29.7% (128 soldiers) of total respondents were the airman second class. In terms of an education level, 66.1% (285 respondents) of total respondents had the undergraduate school or higher education level. Also, in terms of the growth area, 56.8% (245 respondents) of total respondents came from large cities. Among 20 items about the military meals service, in the question of cooking soldier's kindness degree, respondents answered that they were satisfied with the cooking solders' kindness at a medial level. The survey showed the average 2.95 in this item. The satisfaction level of actions taken at the lack of foods, was 2.94 on the average. Respondents answered that the soldiers' satisfaction on the actions taken at loss of foods was in the medial level. The average was 2.94 and respondents answered that this satisfaction was in the average level. In the item of daily menu placement, the average was 3.19. respondents showed the little higher satisfaction than the average. As the result of investigating whether the castor's seasoning materials were frequently replaced, there was the satisfaction of average level with 3.00 on the average. The satisfaction level of hot foods' temperature was 3.52 on the average. Respondents answered that they were relatively satisfied with the hot foods' temperature preservation. Also, the survey indicated that the nutritional satisfaction had the most influence.