• Nutritional Sciences
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• 제5권2호
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• pp.103-110
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• 2002

In Korea, the school foodservice program has been expanding rapidly in recent years, partly as a result of increased government support. With the growth in the number of schools offering foodservice programs, food safety and sanitation concerns have been increasing. To assist with program improvement, a situation analysis was carried out, with the focus on equipment and sanitary management of school foodservice programs under flour different management systems. A questionnaire was mailed to the foodservice directors of 234 randomly selected schools chi[h included elementary, middle and high schools at the national level. Among them, one hundred and sixty-five responses reasonably completed were used for the analysis. This study classified each school's foodservice management into one of four types : independent-conventional, independent-commissary, contract-conventional, and contract-delivery. The results show that the monitoring of employees' health and personal hygiene, and employees' sanitary education was well conducted, but that the sanitary education of the voluntary parent workers was largely ignored. Eighty-six percent of the schools had their drinking water tested for sanitation, and the results showed that more effort is needed in careful management of drinking water in order to prevent foodborne illnesses and bacillary dysentery. In general, contract management showed lower scores in foodservice equipment and their efficiency, compared with independent management. A relatively high number of schools on the contract-delivery management system employed nurses and leachers instead of dietitians and foodservice directors. The adoption of the HACCP (Hazard Analysis Critical Control Point) system was lowest in contract-conventional and contract-delivery management systems, and highest in elementary schools using the independent-conventional system.

• 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.

• 한국식품조리과학회지
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• 제19권5호
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• pp.647-658
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• 2003

Foodservice at elementary schools has been provided nation-wide. It is predictable that foodborne diseases would increase continuously. Formation of a counterplan is urgently needed. This study was designed to identify the stage which contains the critical control points (CCPs) for the microbiological management of HACCP (Hazard Analysis Critical Control Point) at the foodservice provided at elementary schools. Foodservice places at four elementary schools in Seoul were sampled and the overall hygiene of cooking, utensils and equipment, employees, and environment by season were examined. The results showed that the number of bacteria in overall samples was increased and that E. coli, Salmonella and Staphylococcus by biochemical test emerged in more diverse samples in summer than in spring. Particularly, the number of aerial bacteria in summer was three-fold greater than that in either spring or winter. E. coli 0157 was not detected, although Salmonella was identified by PCR analysis in the meat knives, chopping boards, waste bins and meat dish at elementary school foodservice. According to this data, cross-contamination should be managed in the stage of mixing up the ingredients with improper equipments and insanitary treatments. Thus, the establishment of SSOP (Sanitation Standard Operating Procedures) and GMP (Good Manufacturing Practice) at elementary school foodservice is stringently required, along with sanitation education for workers and employees as CCPs.

• 대한지역사회영양학회지
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• 제13권1호
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• pp.69-79
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• 2008

This study was designed to develop the strategy plans for the customer satisfaction on foodservice in the senior care facilities. For this, we examined the level of the customer satisfaction and foodservice quality. Additionally, the association between service quality, customer satisfaction, and social, psychological, physical factors of the aged were tested. Data from convenience samples from 3 senior care facilities were collected by using a questionnaire. Exploratory factor analyses were completed on 20 attributes for the food and service quality and 7 items for the social and psychological states of the aged, respectively. Cronbach's a was estimated for reliability, and Pearson correlation and multiple regression analysis were used for statistical analyses. The level of the satisfaction on foodservice was 4.01 of 5.0. The satisfaction on foodservice did not show the significant differences by gender, education level, BMI, and socio-psychological satisfaction. But the foodservice quality and the satisfaction showed significant difference by income and physical problem, and the goal of life of the eldely, respectively. Multiple regression analyses revealed that the determinants of the customer satisfaction on foodservice were the core quality of product, confidence, professionalism of employees and secondary quality of products. Especially, the kindness of employee is the most important attribute of the foodservice. Based on these results, we can set the strategy plans as follow: (1) the introduction of the foodservice evaluation system (2) the deployment of the event activities for offering fun to the customer (3) the continuous training of employees for ensuring the professional and kind service system, and (4) the introduction of selective menu system and take-out service of menu.

• 한국생활과학회지
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• 제7권1호
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• pp.217-233
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• 1998

Foodservice management practices in 52 educare centers in Jeonbuk province were evaluated in order to provide basic informations and guidelines for the standardization of foodservice management and facilities in the educare centers. The survey was conducted using the structured questionnaire. The results are summarized as follows: 1. Only 10% of the centers investigated had the stationed dietitian, therefore most of foodservice management was not conducted by a professional personnel. The average number of kitchen employees was 1.3 and significantly different with type(p<0.05) and size(p<0.001) of the centers, which was not enough to meet the regulation. 2. Menu planning was performed mostly(59.6%) by managers and teachers of educare centers. Food items were purchased(94.7%) and recieved(91.6%) by kitchen employees or center managers and teachers. Produced foods were also evaluated(97.7%) and distributed(100%) by kitchen employees or center managers and teachers depending on their experience without any supervision of the professional personnel for the mass production. 3. Among the centers studied, 84.6% of them conducted nutrition education programs regularly by teachers. About 77.3% of them evaluated that these programs did not accomplish the proper training for good food habit because of the lack of nutritional knowledge(54.5%) and educational media(27.3%). 4. In general, the hygienic maintenance was evaluated as fair state to need the improvement. 5. Kitchen facilities and equipments were similar to those of home cooking and did not meet the standards for institutional practices. Besides, automated machinery and tools for safety, sanitation and improvement of work efficiency were far short. 6. Log book for the foodservice management was not prepared properly, which made the systematic planning and operation of the foodservice facilities difficult.

• 농촌지도와개발
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• 제21권2호
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• pp.57-80
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• 2014

본 연구는 인적자원관리가 매우 중요한 외식업에서 상사의 서번트 리더십이 조직구성원의 동료에 대한 신뢰와 협력간의 관계에서 어떠한 영향을 미치는지에 대해 연구를 진행하였다. 이러한 점에 주목하여 본 연구에서는 외식업의 조직관리를 향상시킬 수 있는 원인변수인 서번트 리더십에는 어떤 요인으로 구성되어 있는지 살펴보았다. 이러한 시도는 외식업의 인적자원관리에 있어 중요한 의의를 지니고 있으며, 특히 새로운 인적자원 관리방안이 절실히 필요한 시점에서 기존의 외식업 연구와는 차별화 된 서번트 리더십 연구를 진행하였다. 본 연구의 조사대상은 서울지역의 패밀리레스토랑, 패스트푸드업체 및 대형식당 등 외식업체에 근무하는 조리사로 선정하였다. 조사기간은 2014년 1월 4일부터 약 3일간 조사원에게 직접방문을 하도록 하여 조사를 실시하였다. 설문지는 총 200부를 배포하여 이 중 불성실하게 응답된 설문지는 제외하고 최종분석에 사용된 설문지는 191부였다. 결론적으로 조직에서 수적으로나 질적으로 리더십이 차지하는 비중은 늘어나고 있으며, 효과적인 리더가 조직성패의 열쇠를 쥐게 되고 리더들이 조직의 인적자원관리에 미치는 영향이 커짐에도 불구하고, 외식업에서는 지금까지 한정된 리더십 연구에만 초점을 맞추어 왔다. 그러므로 서번트 리더십의 연구를 계기로 외식업에서는 새롭고 다양한 리더십에 관한 연구가 활발하게 이루어질 것으로 기대된다.

• 한국식품영양과학회지
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• 제45권2호
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• pp.284-292
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• 2016

사업체 급식소 조리종사원을 대상으로 위생교육을 한 후 교육 효과를 평가하고자 위생 교육 전후에 조리종사원 손의 미생물 수준을 검사한 결과는 다음과 같다. 조리종사원의 개인위생관리 실태 조사 결과 위생복 위생모 위생화는 전원 착용하였으나 위생화를 착용한 채 화장실을 가는 경우가 전체의 96%였다. 또한 조리종사원 손 씻기 방법은 비누 세척${\rightarrow}$헹굼${\rightarrow}$건조${\rightarrow}$소독을 하는 경우가 20%였고, 온수 사용은 32%, 일회용 종이수건으로 건조하는 경우는 36%였다. 손을 씻는 경우는 용변을 본 후(100%), 식사 후(76%), 일회용 장갑 착용 전(76%) 등이 많았고, 작업이 바뀔 때(24%)가 가장 낮았다. 그리고 조리작업 전 조리종사원 손의 미생물학적 위해분석 결과 일반세균수는 평균 5.53 log CFU/hand, 대장균군수는 평균 2.95 log CFU/hand, 황색포도상구균의 검출률은 10%였고, 조리작업 중의 조리종사원 손의 위해 분석 결과는 일반세균수가 평균 6.49 log CFU/hand, 대장균군수가 평균 3.92 log CFU/hand, 황색포도상구균의 검출률은 5%였다. 총 4회의 위생교육 후와 추후관리를 위한 미생물 검사 결과에서 위생교육 전에 비해 조리종사원 손의 미생물 검출량은 조리작업 전 일반세균수(P<0.01)와 대장균군수(P<0.001), 조리작업 중 일반세균수(P<0.001)와 대장균군수(P<0.001)가 모두 유의적으로 감소하였고, 황색포도상구균은 1회차 위생교육 시행 후부터 추후관리 검사 결과까지 조리작업 전과 조리작업 중에 조리종사원의 손에서 전혀 검출되지 않았다. 위의 결과를 종합해볼 때 조리종사원의 손 위생 수준은 다양한 교육매체와 도구를 활용하여 체계적으로 위생교육을 했을 때 효과적으로 개선할 수 있다고 판단된다.

• 한국조리학회지
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• 제10권1호
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• pp.167-185
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• 2004

An implementation of 6 sigma in foodservice management was introduced from 2000. However they could not achieve full advantages of 6 sigma management because of short period of implementation time, and the critical problem is employees' complaints and their oppositions. The purpose of this study is to analyze the relationship of 6 sigma and organizational commitment in the foodservice industry. In this study, we found that organizational commitment improve with the implementation of 6 sigma. 6 sigma's essential factors have influenced on the organizational commitment.

• 대한영양사협회학술지
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• 제3권1호
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• pp.63-73
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• 1997

This study was conducted to evaluate the industry foodservice management practices and to suggest guidelines for the effective foodservice management. The survey for the analysis was conducted through the questionnaires to dietitians. They were divided into two groups : the site color worker and the blue color worker. The questionnaires were received for a response rate of 73.2%. Statistical data analysis was completed using the SAS programs for descriptive analysis, $x^2$ test, T-test, F-test, and Fisher's LSD. The results of the study can be summarized as follows : 1) The level of education of dietitians and food cost in the employee feeding operations for the blue color worker was lower than the employee feeding operations for the white color worker. 2) The labor productivity indices were not significantly different according to types of workers. But in the employee feeding operations for the blue color worker, full-time foodservice employees worked more than 10.7 hour per week than their counterpart. This indicates the full-time foodservice employees in the employee feeding operations for the blue color worker performed more loaded work compared to the employee feeding operations for the white color worker. 3) Equipped rate of facilities in the employee feeding operations for the blue color worker was low especially in the food preparation and cooking processes.

• 한국조리학회지
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• 제7권2호
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• pp.99-121
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• 2001

To develop and improve as the finest foodservice industry, it has to secure the best team organized by the most satisfied employees. It is very important for foodservice industry to have the organization efficiency and study all kinds of factors to be influenced by several conditions. This study was focused on some matters to achieve the foodservice industry's business goal as well as to satisfy the employees. 1, the writer, set up four hypotheses for the examination. First, there will be not an interrelation between the employee's satisfaction and sex, age, marriage, educational background, and eager level. Second, there will be not an intreation between the employee's satisfaction and work period, position, department and major. This study could get some result from the analysis suggested by the above hypotheses. The following are the further explanation including some outstanding feature from the analysis based on the human resource: first for the category about the level of job satisfaction evaluated by the census, foodservice industry employee's job satisfaction depends upon the atmosphere in which employes could enjoy their work. Even the promotion chance can be made in the environment of creative and active working condition. Finally, the promotion chance can be realize not through the employee's attitude assuming the motivation factor to be difference from hygiene factor, but through keeping their work carried out in various activity.