• 한국식품조리과학회지
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• 제30권3호
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• pp.325-332
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• 2014

The purpose of this research is to investigate and analyze food allergy labelling for the arrangement of improvement plans. Survey was done as a quantitative research targeting food industry employees with 399 random workers in Seoul and Gyonggi area. The data was analyzed using SPSS windows (ver. 12.0) for frequency analysis, t-test and factor analysis. The importance and performance of the food allergen labelling were divided by 15 items. Only 43.1% of the workers understood the operation allergic food labels. The first improvement on allergic food labels was "using boldface for food allergen labes". The importance of all of these factors was significantly higher than performance. The selection attributes with relatively low the performance but high importance(2 quadrant) were "consumer education for allergic food labels" and "training of professional counselors on food allergy". Therefore, the factors to be improved through the IPA were consumer education and training of professional counselors. With this research and extended efforts for revision of laws, reliability of food industry and accuracy of food labelling would improve, thereby boosting the productive commercial activities in labelling code.

• 대한지역사회영양학회지
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• 제13권4호
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• pp.520-530
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• 2008

The purpose of this study was to investigate the characteristics of the foodservice management practices, the equipment ratio of sanitary facility/equipment, and dietitians' perceptions of (i) the barriers to sanitary management and (ii) the sanitary management performance level in the welfare institutions for the disabled in Korea. The survey was conducted during the period from September 7 to October 15, 2006. A total of 91 institutions(response rate 74.6%) were analyzed by using SPSS(windows ver. 14.0). The average number of meals served per day per an institution was 379. The majority(93.4%) of dietitians made decisions in procurement. The major part of the purchase was made through private contract. The factors affecting menu planning were nutrition, food preference, and cost, in the order of importance. Among the food items, fruits were infrequently served, while protein source foods and green leaf vegetables were almost daily served. The equipment ratio of sanitary facilities/equipment was 45%, which was relatively low. Most dietitians perceived 'limited availability of facilities and equipment' and 'the lack of support from financing department' as the major barriers in implementing a desirable sanitary system. Sanitary management performance in 'the food ingredient' was perceived as the lowest, while that in 'the uniform' showed the highest. The results of this study suggest that a proper supporting program on securing the facility/equipment and adequately trained employees are needed for successful sanitary management. Also, a more frequent supply of fruits for the disabled is recommended.

• Journal of Nutrition and Health
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• 제36권2호
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• pp.223-230
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• 2003

사업체급식소와 HACCP 적용효과를 평가하기 위해 대구지역 특정 위탁급식소의 급식종사자 21명을 대상으로 2회에 걸친 HACCP 교육과 수시 현장지도를 통하여 HACCP을 적용한 후 미생물적 품질, 조리 및 배식온도와 소요시간을 측정하였다. 미생물 검사를 위한 음식물의 채취는 비가열조리식품, 가열후처리식품, 가열조리식품의 세 가지 조리 공정별로 CCP를 정하고 CCP별로 검수단계, 전처리단계, 조리단계, 배식단계에서 각각 취하였다. 미생물검사는 표준 평판균수와 대장균군수를 측정하였다. HACCP 적용 전에 비해 적용 후, 조리 및 배식단계에서 급식종사자들이 식품내부온도를 74$^{\circ}C$ 이상으로 유지하고, 위험온도대인 5~6$0^{\circ}C$ 에 보관하는 것을 피함으로써 가열조리식품에서 미생물적 품질은 향상되었으며, 조리기구의 미생물적 품질도 HACCP 적용 후 향상되었다. 그러나 HACCP 적용 후에도 비가열 조리식품과 가열후처리식품에서의 미생물적 품질은 기준에 적합할 만큼 향상되지 않았다. 비가열조리식품과 가열후처리식품은 검수단계에서의 식재료 및 양념류의 철저한 품질 검사부터 배식단계의 배식온도까지 세심한 주의가 요구되며, 조리종사자의 개인위생과 조리기구의 교차오염도 신경을 써야 한다. 그러므로 식품안전성이 보장된 급식을 위해서는 단체급식소의 조리종사자를 대상으로 하는 HACCP 교육을 통하여 HACCP을 적용할 뿐 아니라 식품제조업체에서의 HACCP 적용 또한 절실히 필요한 것으로 사료된다.

• Journal of Nutrition and Health
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• 제20권6호
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• pp.442-455
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• 1987

The purpose of the study were to assist foodservice managers in complex decision making by utilizing computerized cost accounting system and to relieve managers from repetitive and routine tasks so that more adequate patient care and consultation can be provided. The scope of the computer-assisted cost accounting system consists of budget, menu planning, purchasing, inventory, cost control and financial reporting. The content of the computerized system are summarized as follows ; 1) For budgeting monthly income was estimated by calculating unit cost of each meal and forecasting serving numbers. The actual serving numbers for patients and employees were totaled everyday, and utilized as the basic data base for estimating income and planning menu. The monthly lists of meal sensus were generated. 2) for menu planning concersion factors were computed based on the standarized recipe for 50 servings. Daily menus for patients and employees which include total amounts of each ingredient and cost analyzed information were generated. 3) Daily and monthly purchasing report for each food item classified by patient and employee meals were generated. 4) Inventory transactions such as recipts and issues were totalized daily for each stocked item, and monthly inventory reports were generated. 5) Cost analysis reports for each menu item were generated into two ways based on the budget coat as well as the purchasing cost. 6) Editing new recipes and updating food costs change to the data base were carried out. 7) Financial reports were generated monthly, first-half and second-half of the year, and yearly basis.

• 대한영양사협회학술지
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• 제3권2호
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• pp.141-158
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• 1997

The purpose of this study were to investigate the job analysis questionnaire was mailed to 250 dietitians who are members of The Korean dietetic association practice group in self-operated foodservices(hereafter group A)and 250 dietitians who are employed in contracted foodservice companies(hereafter group B). Completed questionnaires were received from 285 dietitians(121 in self-operated, 164 in contracted) ; a response rate of 57%. Statistical data analysis was completed using the SAS/win packages for descriptive analysis, t-test, $x^2$-test, The results of this study can be summarized as follows. 1. The dietetic training or internship experiences were significantly different between the two sample group(p<.001), but the perceptions of needs for training or internship were not different between and they thought one to six month training would be needed for the job. 2. The question about the time needed in order to perform an expert job was answered significantly differently(p<.001) 3. Group A usually took part in obligatory continuing education and short-term training courses, and group B usually took part in obligatory continuing education and on-the-job trainings, respectively. However both group perceived all three types of educations would be needed for performing the job better. 4. As for the physical demands of the job, a certain degree of accuracy and dexterity for physical tasks and equipment operations was needed for the job. Concerning the mental demands, they answered that their job needs considerable creativity and judgement for planning and performing their tasks was needed. 5. As for responsibilities, group B's responsibilities were heavier than group A’s(p<.001) and need for confidentiality was also greater for group B than for group A(p<.001). 6. As for the supervising role differences, group A rarely received supervision from others and they were given directions only in essential situations, whereas group B was usually supervised when planning and performing their job and tasks, showing significant difference in positions between the two sample groups(p<.001). But each group supervised co-workers and employees in their department. 7. With regard to personal contact, both groups frequently contacted people in their department and other departments at the company and sometimes people outside the company. 8. Concerning the work environment, there were some risks and discomforts in the physical environment and there was no significant difference between the two sample groups.

• Journal of Nutrition and Health
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• 제30권10호
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• pp.1229-1243
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• 1997

The purpose of this study were to :(a) investigate meal costs, plate waste costs, and advantages/disadvantages of conventional /commissary foodservices and (b) compare the effectiveness of commissary foodservice systems with that of conventional systems. Questionnaires were developed and mailed to 136 schools in Kyonggi-do. A total of 106 questionnaires were usable, resulting in a 77.9% response rate. Teacher's teaching of good food habits and students satisfaction with school foodservices were surveyed in three schools from each system. Moreover, plate waste was measured to express cost and benefit in currency. Data were analyzed using the SAS package for description analysis, t-test, $\chi$$^2$ test, ANOVA, and the Vilcoxon rank sum test. Approximately seventy percent of 294schools in Kyonggi-do were operating commissary systems and most of them were of the rural (reduced paid) type. The number of meals served varied significantly between types of foodservice. The results of this study indicated that average food , labor utility , and supply costs were saved in the commissary system and that the total meal cost/person for a day was 1218.7 won compared to 1452.4 won in the conventional system. Though total meal costs were saved in the commissary system, dietitians had difficulties cooperating with school foodservice committees and supporters associations, especially in satellites of the commissary system. In addition, dietitians and teachers in the commissary system did not carry out teaching activities on good food habits to students as often as in the conventional system. Other problems that dietitians recognized in the commissary system were difficulties in training employees and parents for portion control and serving relatively simple menus. Students, as customers of school foodservices, are very important for system evaluation . Students in the commissary system scored of food itself , cleanliness of tableware, waiting time, quantity of meal and food temperature significantly lower than students in the conventional system. Moreover , the rate of plate waste was 20.5% in the commissary system as compared to 3.3% in the conventional system. Cost-effectiveness (saving 233.7won/person/day) is the main benefit of the commissary system. However , because of lower satisfaction scores and a highest plate waste rate, 201.9won/ person were wasted in the commissary system. The results of this study suggest that increasing the number of meals served within a commissary system might maximize the efficiency of the system, but increasing the number of satellites is not recommended because it might be out of dietitians control in many aspects.

• 대한지역사회영양학회지
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• 제23권6호
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• pp.496-505
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• 2018

Objectives: This study examined the relationship between the personality traits and job performance of Centers for Children's Foodservice Management (CCFSM) staff on emotional exhaustion and job satisfaction. In addition, the characteristics of the center organization were examined to provide practical guidelines for the operation of the center. The aim was to determine management implications with an important meaning in human resource management to enhance the efficiency of the operation of Centers for Children's Foodservice Management (CCFSM). Methods: Out of 207 centers, there were 1,057 employees at 173 centers who agreed to participate in the study, the questionnaire was mailed on February 17, 2017 and collected by mail on March 31, 2017. Finally, 81 centers (46.82%) participated in the survey and 493 questionnaires were used. Results: Neuroticism among the five personality factors had a positive (+) influence on 'cynicism' and 'exhaustion' among the three subordinate factors of emotional exhaustion, negative (-) effects on the 'job' among the six subscales of job satisfaction. In addition, openness showed a negative (-) effect on 'loss of professional confidence' of emotional exhaustion and positive (+) relationship with the 'job' of job satisfaction. Agreeableness appeared to have a negative (-) effect on all factors of emotional exhaustion and a positive (+) influence on all factors of job satisfaction. As a result of analyzing the effects of job performance on emotional exhaustion and job satisfaction, the planning and operations management team showed a positive (+) influence on all factors of emotional exhaustion and negative (-) influence on all factors of job satisfaction. On the other hand, the nutrition management team showed a negative (-) influence on all emotional exhaustion factors and a positive (+) influence on the factors of job satisfaction. The hygiene management team showed a positive (+) relationship with 'Emotional exhaustion' among the subordinate factors of emotional exhaustion and a negative (-) influence on the 'Educational opportunity' of job satisfaction. Conclusions: The personality type and job performance of Centers for Children's foodservice management (ccfsm) staff significantly affected the emotional exhaustion and job satisfaction.

• 한국식품영양과학회지
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• 제44권4호
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• pp.610-618
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• 2015

본 연구는 대구 경북지역 학교급식소 조리종사자들의 감정노동이 직무 소진 및 직무 열의에 미치는 영향을 확인함으로써 이들의 감정노동에 대한 기초자료를 확보하고 조리원의 감정노동에 대한 적절한 대책 및 개입요소를 알아보기 위해 실시되었다. 조사는 2014년 3월 3일부터 2014년 4월 25일까지 총 358명을 대상으로 실시되었으며 350부를 분석에 사용하였다. 조리종사자의 일반적 특성에 따른 표면행동과 내면행동, 직무 소진과 직무 열의의 전체 평균 점수를 살펴보면 표면행동 2.38/5.00점, 내면행동 3.46/5.00점, 직무 소진 2.67/5.00점, 직무 열의 3.41/5.00점으로 나타났다. 표면행동 점수는 일반적 특성 가운데 조리사 자격증의 유무(P<0.001)와 이직 횟수(P<0.001), 연봉(P<0.001), 근무학교(P<0.01) 항목에서 유의적인 차이를 보였고, 다른 항목에서는 유의적인 차이를 보이지 않았다. 내면행동 점수는 학력(P<0.001), 조리사 자격증 유무(P<0.001), 고용형태(P<0.001), 연봉(P<0.001), 근무학교(P<0.01), 1일 급식 횟수(P<0.05) 항목에서 유의적인 차이를 나타냈으나 다른 항목에서는 유의적인 차이가 없었다. 직무 소진 점수는 학력(P<0.01), 조리사 자격증 유무(P<0.05), 고용형태(P<0.001), 근무학교(P<0.001), 1일 급식 횟수(P<0.001) 항목에서 유의적인 차이를 보였고, 다른 항목에서는 유의적인 차이를 보이지 않았다. 직무 열의 점수는 조리사 자격증 유무(P<0.01), 고용형태(P<0.001), 근무학교(P<0.001), 1일 급식 횟수(P<0.001) 항목에서 유의적인 차이를 나타냈으나 다른 항목에서는 유의적인 차이가 없었다. 학교급식 조리종사자의 감정노동이 직무 소진과 직무 열의에 미치는 영향을 살펴 본 결과 그들이 사용하는 감정노동의 두 가지 전략에 따라 매우 상이한 결과를 유발하는 것으로 나타났다. 다시 말해 이들이 표면행동을 사용할수록 직무 소진이 높아졌으나 직무 열의는 변화하지 않았으며, 이들이 내면행동을 사용할수록 직무 열의가 높아졌으나 직무 소진은 변화하지 않았다. 특히 조리원의 감정노동은 표면행동이 내면행동에 비해 강한 영향력을 보여주었는데, 이는 감정노동 상황에서 주로 관심을 기울여야 할 변인은 표면행동으로 인한 직무 소진임을 말해주는 것이라 하겠다. 하지만 표면행동이 직무 열의를 낮추지는 않는다는 점과 내면행동과 표면행동의 상관관계가 매우 높지는 않았다는 점을 통해 표면행동 상황에서도 내면행동이 유발될 수 있으며, 내면행동의 증가로 직무 소진을 낮추지는 못하지만 직무 열의를 증가시킴으로써 긍정적인 직무태도를 유지시킬 수 있다 하겠다. 이상의 결과를 바탕으로 본 연구의 시사점을 살펴보면 먼저 이론적인 측면에서 감정노동의 두 가지 전략, 즉 표면행동과 내면행동을 직무장면의 주요 결과변인인 직무 소진과 직무 열의에 대하여 분석하였으며 그 결과 감정노동 전략의 차별적 영향력을 확인했다는 점이다. 다음으로 실제적인 측면에서 감정노동자의 감정노동 행위가 부정적인 결과로만 나타나는 것이 아니라 긍정적인 결과를 유발할 수 있음을 확인하였다. 따라서 향후 조리원을 대상으로 내면행동의 의미, 필요성, 결과에 대한 교육을 통해 긍정적 감정노동 전략을 학습시킴으로써 감정노동 종사자의 직무태도를 긍정적으로 전환시키는 노력을 수행할 기초자료를 확보하였다. 또한 표면행동이 직무 소진에 강하게 영향을 미치는 결과를 바탕으로 볼 때 주기적인 감정노동 진단을 통해 낮은 내면행동과 높은 표면행동을 주로 사용하는 종업원의 경우 직무 소진으로 진행하지 않도록 사전에 개입할 필요가 있다 하겠다. 본 연구는 몇 가지 제한점을 지니는데 먼저 자기보고식 설문조사 연구가 지닌 공통방법편의(common method bias)의 제한점을 본 연구 역시 지니고 있다. 즉 독립변인과 종속변인을 동일한 설문지에서 측정함으로써 변인의 영향 관계가 역전될 수 있는 가능성이 존재한다. 또한 응답자의 응답환경을 통제하지 못했다. 즉 각 작업장 별로 동일한 시간과 환경 하에서 조사가 이루어지지 못함으로써 그로 인한 오염요소가 존재했을 것으로 판단된다. 따라서 향후 연구에서는 위의 제한점이 보완되어야 할 것이며, 연구주제와 관련해서는 학교급식뿐 아니라 다양한 형태의 단체급식소에서 근무하고 있는 영양사와 조리종사자의 감정노동과 그로 인한 결과에 대한 비교연구가 진행될 필요가 있을 것이며, 감정노동 이외의 직무 소진 및 직무 열의에 영향을 미치는 요인들에 대한 연구가 진행될 수 있을 것이다.

• 한국조리학회지
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• 제13권1호
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• pp.75-86
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• 2007

This study was carried out to find out the effect of food hygiene awareness on kitchen employees' performance in the banquet cuisine of five-star hotels in Seoul. 279 kitchen employees were asked to fill out the questionnaire, and the collected data were analyzed by SPSS package(version 11.0). First, results of analysis on food hygiene showed that there were four factors, each respectively named as, food security regulations, food storage, period of circulation of food, and food safekeeping. Second, after analyzing each item in whole according to each of the factors, the average degree of priority on food hygiene in general was 4.52. Results according to each of the elements showed that food security regulations(4.56) and period of circulation of food(4.55) were considered as a priority. After analyzing the difference between the degree of priority and degree of performance according to each of the factors, it was found out that the latter was significantly lower than the former in all factors. Third, after analyzing the difference of food hygiene priority in accordance with general characteristics, statistically significant difference was only shown in education(F=3.308, p<0.05) and class(F=4.418, p<0.01). Fourth, after analyzing the difference of food hygiene performance in accordance with general characteristics, the only significant difference was found in food security regulation of education(F=4.418, p<0.01) and food security regulation of class(F=3.859, p<0.01). Fifth, after analyzing the effect of cook's awareness of priority on food hygiene on the degree of performance, it was found out that the awareness of priority on food hygiene had a positive effect(+) on the degree of performance. Therefore, we can conclude that as kitchen employees recognize the priority on the food hygiene better, their degree of performance was higher.

• 한국조리학회지
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• 제7권2호
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• pp.25-48
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• 2001

Since 1998 IMF economic crisis, hotel companys have made an operation innovation in generally to reinforce a competitive power. Never ther less, a structural depression with high expense of costs-low degree of efficiency and high price of commodities-low degree of growth during the last few years. And hotel companys were doing endeavor for conquer this depression with reshuffle of the personnal system and that systematizing an enterprise and production control. Hotel has more increase personnel expenses percents than increase sold price percents so that hotel reducing cook and as result, hotel has a problem from production selling of foodservice because that is insufficient of cook man power. On studying this research, an importancy of cusine department in inquire hotel and an efficiency man power control of cusine department influence on hotel marketing were made use of analysis for hotel kitchen management. The result of this study is like that. First, the quality of a hotel employee is directly related to that of hotel service, which is functioned as a principle factor on which success or failure of tie hotel very largely depends, Second, fair evaluation of merits. Third, cognition for job as expert. Fourth, the roles and competences of the employees were affected much by the inner or outer environmental changes surrounding the hotel enterprises. Fifth, do not underestimate an intelligent ability and will power of employee, and hotel company have to manage that the employees consult themselves about their things of department and improve with the master sense for job. Sixth, pay increase and intensive system. This system can raise the will to achievement for employee's job, and company can get many benefits from government. Seventh, the employees should be encouraged to have memberships of academic organizations, to actively participate in academic meetings, workshops, conferences, and forums in the area of job performance.