• Journal of the Korean Dietetic Association
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• v.9 no.4
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• pp.297-306
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• 2003

The purposes of this study were to assess the nutrition service importance and performance level in views of industrial employees and to explore the ways to improve the nutrition service quality. A survey of industrial foodservice operations scatterly located in Korea was undertaken and detailed information was collected from each, including surveys of 1,002 industrial employees. Statistical data analysis was using SAS PC 6.04 for descriptive analysis, t-test, and analysis of variance. The whole industrial employees assessed the importance and performance of the dieticians' role on nutrition service as '4.03' and '3.32' out of 5 respectively, which suggests that the industrial nutrition service needs to be improved. The variables which received higher scores than the average mean were safe meal provision, sanitation management and equipment & facilities management, whereas the score of individual nutrition counselling was low compared to other variables of nutrition service. Dietician's performance level scored by industrial employees was statistically correlated with the effect of industrial foodservice(p<0.01). The groups who scored low performance were characterized by labor work, experience with less than 10 years, single, aged below 29 years old, and female.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.352-362
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• 2015

The purpose of this study was to examine portion sizes and nutritional quality of foods served to children at Community Child Centers (CCCs), July 2014, in Korea. A survey was administered to foodservice employees working at CCCs. Thirty-nine participants completed the self-administered questionnaire regarding CCCs foodservice practices. In the weight test, fifteen volunteers of demonstrated typical portion sizes for $5^{th}$ grade elementary school students. Nutrition knowledge scores were significantly different between foodservice employees with experience taking a foodservice class for one year (6.04 out of 10.0 points) and those without experience (4.58 points). Foodservice employees with experience taking a foodservice class scored significantly higher in performing meal serving practices, e.g., wearing a sanitary cap and apron when serving food, than those without experience. The amount of foods served for children did not meet standard serving sizes; portion sizes of rice, soup, main dish, side dish and kimchi served by foodservice employees were 87.3%, 63.2%, 56.5%, 37.1% and 81.3% of standard serving sizes, respectively. When energy and nutrient intakes from portion sizes were calculated, energy, vitamin A, thiamin, riboflavin and calcium intakes did not meet standards for nutrition control of school meals. However, protein, vitamin C and iron intakes met more than 100.0% of standards. These findings suggest that foodservice employees with experience taking a foodservice class apply their knowledge to foodservice practices. Although portion sizes can influence energy and nutrient intakes in children, the actual portion sizes served by CCCs foodservice employees were inadequate and did not meet standards for serving size and nutrition. Thus, all CCCs foodservice employees need to receive foodservice education and be provided guidelines regarding portion sizes for children.

• Nutrition Research and Practice
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• v.6 no.4
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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.

• Journal of the Korean Dietetic Association
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• v.19 no.1
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• pp.82-94
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• 2013

The purposes of this study were to measure the service mind and customer orientation of employees and to identify the effect of service mind on customer orientation in elementary school foodservices. The questionnaires were distributed to foodservice employees of the 19 elementary schools, but collected from 12 schools in Gwangju, Gyeonggi. The statistical data analysis was completed using SPSS (ver. 18.0) for the independent sample t-test, ANOVA, Cronbach's alpha, principal component analysis, hierarchical & K-means cluster analysis, Pearson' correlation analysis, and multiple regression analysis. Foodservice employees highly rated their service mind (3.94 out of 5 points), especially their perceptions on the importance of service (4.13 points). The effort to provide service was significantly different depending on the serving place (P<0.05). Employees had a high level of customer orientation (4.02 points), which was significantly influenced by age, position, or career (P<0.05), and cook license (P<0.01). As a result of cluster analysis for service mind, employees were divided into two groups: a low-service mind group (cluster 1) and a high-service mind group (cluster 2). Cluster 2 had a significantly higher overall customer orientation than cluster 1 (P<0.001). The pride in providing services (${\beta}$=0.390, P<0.01) and the perception of the importance of services (${\beta}$=0.297, P<0.05) showed a significant and positive effect on customer orientation.

• Journal of the Korean Home Economics Association
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• v.45 no.1
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• pp.91-99
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• 2007

The purpose of this study was to determine a is finding the process for the development of professionals in the foodservice industry. The Questionnaire used in this study was designed to measure the capabilities of professional foodservice employees, investigate the importance and accomplishments of curriculum of the major subject, and determine areas matters of the for improvement in the of field. It was distributed to 101 professors (include lecturers) of foodservice departments, from February 1 to 28, 2006. A total of 101 usable questionnaires were received amounting to a 100 percent response rate. Statistical data analysis was completed using SPSS Win(11.0) for frequency, t-test, one sample t-test, and IPA(importance performance analysis). The results were as is follows. Regarding the As regard capabilities of professional foodservice employees, they remarked that the fair values and creative thinking are the most important. Regarding the curriculum of the major subject, generally the importance degree is higher than the accomplishment degree. The areas improvement are as follows: development of curriculum, securing the excellent faculty, academic-industrial cooperation, expanding and improving the university facilities in university, and increasing the experience during the term.

• The Korean Journal of Community Living Science
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• v.11 no.1
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• pp.9-18
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• 2000

The purposed of the study was to assess customer satisfaction concerning foodservice quality characteristics by using developed DINESERV model for university employee foodservices. Specially, it was intended to develop the tool which assesses the differences between customer importance and perceptions of customer with actual foodservice delivery by university employee foodservices. Questionnaires were distributed to 300 un9iversity employees. Total 230 university employees responded with a usable response rate of 67.7%. Statistical data analysis was completed using SAS programs for descriptive analysis and t-test. The results of the study are as follows: 1) Employees´first choice was distance when they select foodserveices. They answered their preference as the first factor when they order menu in the foodservices. The first complain factor concerning university foodservices was the taste of food. 2) Customers did not satisfied with the foodservice quality of university employee foodservices. Importance mean score of service quality was 3.81 out of 5 but percption mean score of service quality was 3.10. Importance mean score of food quality was 4.11 out of 5 but perception mean score of food quality was 2.96. 3) Customers´satisfaction of service quality by dimensions were as following order: assurance > reliability > responsiveness > empathy > tangibles. And customers´satisfaction of food quality by dimensions were as following order: nutrition > food > price > sanitation. There were no significant difference about customer satisfaction between contracted management and self-operated.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.5
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• pp.738-745
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• 2007

The purpose of this study was to investigate the effects of sanitary education on the sanitary knowledge and performance levels of school foodservice employees in Gyeonggi-do, particularly in Siheung, Ansan, Gunpo and Anyang City. Four times we provided questionnaires consisting of the same content to each individual. The first and second questionnaires were answered before and after the first sanitary education, respectively, and the third and forth questionnaires were answered before and after the second sanitary education, respectively. The changes in sanitary knowledge and performance level before and after education were statistically significantly different(p<0.01). Most of the school foodservice operations performed sanitary education once a month, and recognized the need for sanitary education as well as experienced improvements through sanitary education. Moreover, the fact that sanitary knowledge following the second education was higher than after the first education suggests the possibility of improving sanitary practices of foodservice employees through continual education.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.237-249
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• 2010

The purpose of this study is to present an actual sanitary management conditions and an education plan for school foodservice employees. For assumption verification of this study, basis statistical analysis, factor analysis, and reliability analysis using SPSS V14.0KO were used. Also, regression analysis was conducted for it. The sanitary management actual conditions were shown that a foodservice practice level of middle and high schools was higher than elementary schools. In a scale way, sanitary management conditions of small group schools(500 students below) were lower than large group schools(500~1,000 students). Therefore, it was demanded especially for their employees to manage elementary schools and small group schools. It showed that sanitary consignment education was held irregularly at outside was more effective than the education was held regularly at inside. All the related workers at school foodservice should supply safe foods to schools through more effective sanitary education plan based on the results of effective actual sanitary management conditions.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.159-170
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• 1994

Central commissary school foodservice operations' practices and their dietitians' job duties were assessed and compared with those of their counterpart of conventional school foodservice operations to find out strategies for early settlement and better management for commissary system. Survey qestionnaires consisted of general background, employees' work schedule and dietitians' job duties. 12 commissary schools(out of 22 existing in Korea) and 77 conventional schools from Kyungkido were participated in the survey. The results of this study can be summarized as follows: 1. Central commissary school foodservice was presently utilized at 5 schools from islands type, 11 schools from rural type, and 6 schools from urban type, consisting total of 22 commissary schools, and 52 satellite schools. 2. Dietitians were evenly employed with their experiences, 55.5% were those with less than 2 years of experience, 44.6% were those with more than 2 years of experience. 3. Commissary schools employed more full-time empolyees$(1.8{\pm}0.7)$ than conventional schools$(0.3{\pm}0.5)$, however as far as the production capacity was concerned, only the part-time employees played significant roles(p<.01). Regardless of the number of students, an absolute number of full-time employees were employed, and their duties were not carried out efficiently. The part-time employees of commissary schools performed more loaded work compared to their counterparts in conventional schools. 4. Out of the dietitians' foodservice duties, 'basic food service production$(3.9{\pm}0.7)$' were carried out adequately, whereas 'nutrition education and advertisement$(2.5{\pm}0.6)$' and 'administrative affairs and information related duties$(2.8{\pm}0.9)$' were not. In order to enhance their working capacity, systematic organizational reforms are imminent. 5. Survey results also showed that dietitians performed less duties at satellite school than at the central commissary. This indicates more systematic foodservice management practices are urgently needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1482-1491
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• 2013

The purpose of this study was to investigate the safety accidents and physical fatigues of school foodservice employees. Out of 300 questionnaires distributed from December 1~20, 2011, 276 responded. After excluding 54 incomplete questionnaires, 222 (usage rate: 74%) were examined in the final analysis. First, our results showed that in terms of safety accidents, most received bruises (92.8%), followed by burns (73.0%), cuts and lacerated wounds (69.4%), sprains (47.7%), falls (42.8%), fractures/dislocations (31.5%) and electric shock (2.7%). Second, we found that the average degree of physical fatigue of school foodservice employees was 3.65 based on the 5-point Likert scale. Specifically, pain in the arms and wrist was rated the highest, at 4.18. Third, results showed that the factors affecting physical fatigue were 'class of school' (P<0.05), 'frequency of meal serving per day' (P<0.05), 'no. of meals served per day' (P<0.001), 'no. of meals per employee' (P<0.05) and 'warm-up exercise before starting work' (P<0.05). This means that foodservice employees serving middle schools, serving meals three times per day, serving more than 1,000 meals per day, and serving more than 111 meals per employee perceive higher levels of physical fatigue. In addition, the physical fatigue of those who perform warm-up exercises before starting work was significantly lower than those who do not perform warm-up exercises before work (P<0.05). In conclusion, the frequently occurring major safety accidents of school foodservice employees were bruises and burns. An increase in workload also leads to the increasing physical fatigue of school foodservice employees. Thus, to lower the physical fatigue of school foodservice employees, school foodservice employees should be encouraged to perform warm-up exercises before staring work and new staffing guidelines for school foodservice employees should be developed.