• Title/Summary/Keyword: foodservice employees

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The IPA of Multilateral Perception on Foodservice Quality of Hospital Funeral Centers : Focusing on Foodservice Operators, Chief mourners/the bereave and Funeral Visitors (의료기관 장례식장 급식품질의 다자간 인식차이 및 IPA 분석: 장례식장 급식운영 담당자, 상주 및 유족, 조문객을 중심으로)

  • Park, Moon-Kyung;Lee, Jung-Yoon;Jeong, Yun-Hui
    • Korean journal of food and cookery science
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    • v.30 no.2
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    • pp.228-238
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    • 2014
  • This study identified the importance and performance perceptions of funeral foodservice service quality toward funeral foodservice employees, chief mourners/the bereaved and funeral visitors. Data were collected using self-administered questionnaires from 102 funeral foodservice employees, 71 chief mourners/the bereaved and 293 funeral visitors. According to the result of the survey, 'hygienic food production process' was recognized as the most important attribute while 'neat appearance of food' had the least performance. By comparing the importance of service quality attributes between three subject groups, it can be identified funeral foodservice employees had the highest recognition while funeral visitors had the lowest (p<0.001). Furthermore, funeral foodservice employees had a significantly high performance level compared to chief mourners/the bereaved in all 19 service quality attributes (p<0.001). The IPA result toward funeral foodservice employees indicated the following attributes that required improvements: 'reasonable menu price' and 'kindness of helpers'. Another IPA result from chief mourners/the bereaved recognized 'reasonable menu price' as a service priority. Overall, implications for funeral foodservice managers regarding service quality improvement are discussed.

A Study on the Hygiene Practices of Foodservice Employees by Hygiene Education and Work Environment in the Gyeongnam Area (경남지역 위탁급식업체 조리종사자의 위생교육 및 근무환경에 따른 위생 직무수행도 평가)

  • Lim, Jung-Hee;Kim, Hyun-Ah;Jung, Hyun-Young
    • Journal of the Korean Dietetic Association
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    • v.19 no.3
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    • pp.209-222
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    • 2013
  • This study examined the hygiene practices of contract foodservice employees and investigated the influence of education and work environment on these hygienes practices. A questionnaire was distributed to 250 contract foodservice employees and a total of 232 responses were received and analyzed. The overall score for hygiene practices of contract foodservice employees was 3.89 based on a 5-point scale. Cross-contamination was prominent (highest score at 4.46) and the heating temperature was less prominent (lowest score at 3.49). The factors most affecting contract foodservice employees were their work period, the size of the contract foodservice management company, the number of meals served daily, the frequency of meal service per day and the frequency of hygiene education. Compared to small and medium-sized contract foodservice management companies, the major contract foodservice management companies showed higher scores for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection (P<0.01), and personal hygiene (P<0.05). The frequency of hygiene education had a significant effect on the performance levels for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection control (P<0.001), food supply control (P<0.05), and personal hygiene (P<0.05). From these results, to increase the sanitation quality of contract foodservice operations, hygiene practice levels need to increase and hygiene education systematically should be enforced for foodservice employees.

A Study on the Influence of Dietitians' Service Leadership on School Foodservice Employees' Attitudes (학교급식 영양사의 서비스 리더십이 조리종사원의 태도에 미치는 영향)

  • Son, Dae-Rae;Kim, Hyun-Ah
    • Journal of the Korean Dietetic Association
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    • v.15 no.3
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    • pp.298-310
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    • 2009
  • The purposes of this study were to examine school foodservice employees' awareness on dietitians' service leadership and to analyze the effects of the service leadership on employee attitudes (leader reliability, value correspondence, and leader satisfaction). Questionnaires were distributed to 208 school foodservice employees from November 2007 to January 2008. The results were as follows. First, in terms of the employees' perception on the dietitians' service leadership, service belief gained the highest score, followed by insight, attitude, and ability: the average score was 3.8 point. Second, the leader reliability and leader satisfaction scores perceived by the employees were over 3.8 point on average but the awareness on the value correspondence was 3.43 point. Third, among the service leadership factors, service belief (p<0.001) and insight (p<0.001) had positive effects on leader reliability. Also, service belief (p<0.01), service ability (p<0.001), and insight (p<0.01) had positive effects on value correspondence. Finally, service belief (p<0.001), service ability (p<0.05), and insight (p<0.001) had positive effects on leader satisfaction. Fourth, a hypothesis test using path analysis revealed that dietitians' service leadership produced positive effects on school foodservice employees' attitudes (leader reliability, value correspondence, and leader satisfaction). In conclusion, the service leadership of dietitians directly contributed to leader satisfaction, value correspondence, and leader reliability in school foodservice employees.

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The Analysis of the Foodservice Productivity in the Welfare Facilities for the Elderly -The measurement of the levels of job satisfaction of foodservice employees- (노인복지시설 급식생산성분석 제3보. 노인복지시설 급식종사원의 직무만족도)

  • 주나미;전희정
    • Korean journal of food and cookery science
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    • v.15 no.4
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    • pp.358-362
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    • 1999
  • The purpose of this study was to measure the levels of job satisfaction of foodservice employees in the welfare facilities for the elderly. The levels of job satisfaction of foodservice employees were as follows: 1 Mean job satisfaction scores for five job factor were ordered co-workers, supervision, work itself, pay and promotion. 2. Demographic factors of the job satisfaction scores were studied. Employees who work with the dietition were satified with the supervisor and promotion. And temporory employees were more satisfied with pay than regular employees.

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Sanitary Performance and Knowledge of Elementary School Foodservice Employees in Seoul (서울지역 초등학교 급식 조리종사자의 위생관리 수행 및 위생교육 평가)

  • Hong, Wan-Soo;Yim, Jeong-Mi;Choi, Young-Sim
    • Journal of the Korean Dietetic Association
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    • v.14 no.4
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    • pp.382-395
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    • 2008
  • This study was conducted to evaluate the sanitary performance and knowledge of elementary school foodservice employees. The specific aim of this study was to decipher why employees cannot apply learned knowledge to real work situations. In total, 437 foodservice operation employees attended a regular sanitary education program under the auspices of Seoul Gangdong and Gangseo district offices. The five sanitary practice performance evaluators included personal hygiene, ingredient control, process control, safety management, and sanitary education. These dimensions were self-evaluated using the Likert 5-point scale. Collected data were subjected to descriptive and comparative analysis using SPSS (Version 12.0, SPSS Inc., Chicago, IL, USA) statistical package. The main results are summarized as follows: 93.6% of the respondents were women and 57% were aged between 40$\sim$49. Total mean score of the five sanitary performance evaluators was 4.73 for elementary school. Ingredient control score was 4.86, process control 4.80, and personal hygiene 4.79. But the sanitary education field score was 4.48, which was significantly lower than the total mean score. Safety management score was 4.73. The main source of sanitary education for school foodservice employees was verbal education.

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A Study on the Job and Need Satisfactions of Elementary School Foodservice Employees in Seoul Area (서울지역 초등학교 급식종사원의 직무 및 욕구만족도에 관한 연구)

  • 장서영;한명주
    • Korean journal of food and cookery science
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    • v.18 no.6
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    • pp.625-631
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    • 2002
  • The objectives of this study were to determine the degree of job satisfaction and need satisfaction of school foodservice employees, and the relationship between Job in General(JIG) and need satisfaction. The six demographic items, the Job Descriptive Index(JDI) and JIG scale, and Need Satisfaction Questionnaire(NSQ) were used to evaluate job satisfaction and need satisfaction of school foodservice employees. The results of this study showed that the employees were satisfied with co-workers(2.52), then supervision(2.48), work(1.86), promotion(0.72) and pay(0.51) in decreasing order. Older employees(Age$\geq$40) tended to be more satisfied in JIG(p=0.0620) than younger employees(20$\leq$Age$\leq$39). Employees were satisfied in social needs, then autonomy needs, self-actualization needs, esteem needs, security heeds in decreasing order. There were no significant differences between demographic factors and five need categories. When the employees were classified by their scores on JIG, Group I having the lowest score tended to be less satisfied(p=0.0627) in security needs than Group II and Group III. The information of study could be useful for foodservice managers in job design to increase the productivity.

Developing Food Safety Education Program for Employees at School Foodservice Implementing HACCP (HACCP 적용 학교 급식소의 조리종사자 대상 위생교육 프로그램 개발)

  • Lee, Hye-Yeon;Bae, Hyun-Joo
    • Korean Journal of Community Nutrition
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    • v.21 no.1
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    • pp.84-92
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    • 2016
  • Objectives: This study was performed to develop a food safety education program for school foodservice employees and evaluate its effectiveness. Methods: Food safety education programs were made into two levels; one for new employees in school foodservice and another for employees in charge of Critical Control Point (CCP) monitoring. The programs were for 40-minute-long lecture using PowerPoint. The effectiveness of these programs were assessed based on eleven evaluation items by school foodservice dieticians (n=30) and the Hazard Analysis Critical Control Point (HACCP) specialist (n=13). All statistical analyses are conducted by SPSS package program (ver 20.0). Results: According to the results of evaluating the food safety education program by dietitian and HACCP specialist, the overall satisfaction score was 4.14, evaluated by 5 point scale. There were no significant difference in results of evaluation between dieticians and HACCP specialists. The score of 'it is helpful to work' and 'pictures, images and charts are pertinent to study' were higher than others while the score of 'education contents is pleasant and interesting' and 'screen is pleasant and interesting' were the lowest among all evaluation items. Conclusions: To increase the school foodservice quality, employees should be offered regular food safety education and training through effective education media including prerequisite program and HACCP manual for school foodservice.

A Study on the Perception and Practice of Sanitation Training Program at School Foodservice Operations in Chungbuk Province (충청북도지역 학교급식의 위생교육 운영현황 및 조리종사원의 실천수준 평가)

  • Lee, Yeong-Eun
    • Journal of the Korean Dietetic Association
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    • v.12 no.1
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    • pp.68-81
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    • 2006
  • The purposes of this study were to investigate the perception level about food safety of school foodservice dietitians and employees and to assess their food hygiene practice level in school foodservice operation in Chungbuk Province. A questionnaire survey of 250 dietitians and 744 employees at school food service operations was conducted and 143 and 421 respective responses were available for this study. The collected data were analyzed using SAS V8.2 for windows. The main results of this study can be summarized as follows: 98.60% of respondent school foodservice dietitians operated sanitation training programs one time or more per month. As for the reason why the program was not performed at frequent intervals, the majority of the dietitians and employees attributed it to the conventional practices. The employees' perception level of importance about sanitary training program was marked at 4.31(out of 5 scale). The employees' performance level of sanitary training program was ranked above 4.0 point(out of 5 scale) in the 26 items out of the total of 29 items. The results indicated that there was positive correlation between perception level and performance level of sanitation training program. The findings suggest that continuing sanitary education is important to ensuring food safety at school foodservice operations.

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A Study on Effects of Organization Value on Job Satisfaction and Organization Loyalty in the Foodservice Business (외식업체 조직가치가 종사원의 직무만족과 조직몰입에 미치는 영향)

  • Min, Kye-Hong
    • Korean journal of food and cookery science
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    • v.23 no.1 s.97
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    • pp.62-69
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    • 2007
  • Competitions among domestic foodservice businesses get more intense as the presence of new competitors has rapidly increased. For the past decade, our domestic foodservice industry has shown outstanding growth and overcome poor industrial environments. The poor work conditions employees suffer from will cause negative effects on organization values and effectiveness. Although facing severe problems, most of foodservice businesses do not take aggressive counteraction to eliminate these issues. With this in mind, the study has been implemented to empirically investigate the effects of the foodservice business on organization values and organization effectiveness and then to utilize the findings of the study to develop various marketing strategies for the foodservice industry. The findings of the study were as follows: first, with respect to the effects among organization values, job satisfaction, and organization loyalty, the organization value was found to have positive effects both on job satisfaction, and organization loyalty. The findings demonstrated that the levels of job satisfaction and organization loyalty of employees may be increased by promoting organization values, as positive relationships were found between organization values, job satisfaction, and organization loyalty of employees. second, organization values were found to have a positive effect on organization loyalty. Therefore, job satisfaction should be considered as a key factor for achieving overall organizational loyalty of employees in the foodservice industry.

Deduction on the Ideal Combination of Total Utility by Operator and Purchaser for Quality Improvement of Foodservice at Medical Center Funeral Halls (의료기관 장례급식 품질 향상을 위한 운영자와 구매자의 최적효용 도출)

  • Park, Moon-Kyung;Jung, Yunhee;Lee, Chungyoon
    • The Korean Journal of Food And Nutrition
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    • v.27 no.2
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    • pp.310-317
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    • 2014
  • The purposes of this study were to identify the relative importance attributes, deduct the ideal combination of total utility and establish the marketing strategies for quality improvement of foodservice at funeral halls of medical centers. Data were collected using self-administered questionnaires from 102 funeral foodservice employees and 71 chief mourners or the bereaved. According to the results from a conjoint analysis, among foodservice employees at funeral hall, the relatively important attributes were 'taste (52.84%)', 'menu variety (24.419%)' and 'price (22.741%)'; among chief mourners or the bereaved, they were 'taste (50.004%)', 'price (31.388%)' and 'menu variety (18.008%)'. The ideal combination of total utility was different between funeral foodservice employees and chief mourners or the bereaved; it was higher among chief mourners or the bereaved (1.211) compared to funeral foodservice employees (1.169). Thus, there should an endeavor to improve the foodservice quality in funeral halls of medical centers through better taste, low price and similar menu variety.