• Journal of Nutrition and Health
• /
• v.35 no.10
• /
• pp.1104-1119
• /
• 2002

This study was to analyze the job of cooks of school foodservice. The purpose of this study were to examine importance of the present job and future-oriented job of cooks in school foodservice, and to compare the present job performance time with the future-oriented job performance time. The questionnaire was delveloped by focus group and pilot test. The work sampling was choosed to verify the objectivity of job analysis. The statistical software package was SAS 10.0. ‘Menu Management’, ‘Procurement’, ‘Receiving and Inventory control’ and ‘Cooking facilities Management’ of the present job was perceived significantly more important than the future-oriented job. ‘Procurement’, ‘Receiving and inventory control’, ‘distribution’ and ‘dishwashing’ of the future-oriented job was perceived significantly longer than the present job performance time. This study will be used to develop job specification for the cooks of school foodservice.

• Korean journal of food and cookery science
• /
• v.15 no.6
• /
• pp.579-585
• /
• 1999

This study was conducted to evaluate the recognition of HACCP(Hazard Analysis Critical Control Point) concept by the industry foodservice managers in Pusan and the Kyung Nam areas and to suggest a guideline for an effective HACCP education program. A survey was conducted from 133 foodservice managers by using a questionnaire. The results were as follows; 68.0% industry foodservice managers were educated about HACCP concept, 33.8% didn't understand the concept, and only 13.4% understood the concept fully. On the application of HACCP program to the foodservice operation, 15.0% of managers always applied HACCP program, 35.4% often, and 49.6% did not. The reasons for not applying HACCP were the ignorance HACCP implementation method(36.7%), poor facilities of foodservice operations(34.7%), shortage of time(l4.3%), and difficult of HACCP principles(6.1%). The mean score of HACCP knowledge for all manager was 64.1, in which the educated manager showed significantly higher score than noneducated CP(0.01). The ratio of correct answers concerning HACCP was 80.5% for the pre-preparation stage, 60.3% for the receiving and storage stage, 57.0% for the hot and cold holding stage, 54.5% for the facilities sanitation stage, and 46.0% for the preparation stage. The mean score of HACCP knowledge was positively correlated with understanding of HACCP program as well as the application. Also, the implementation of HACCP program was positively correlated with the understanding of HACCP.

• The Journal of the Korea Contents Association
• /
• v.19 no.5
• /
• pp.233-248
• /
• 2019

The purpose of this study is to examine the effect of success factors of foodservice business start-up on management performance and entrepreneurial satisfaction and to analyse the mediating effect of management performance on the relationship between success factors of foodservice business start-up and entrepreneurial satisfaction. Collected data were statistically analyzed using SPSS 22.0. The results of this study are as follows: First, success factors of foodservice business start-up consists of location, service, facilities, and food. Among success factors, location, service, facilities, and food had a significant influence on management performance and entrepreneurial satisfaction. Second, management performance had a significant influence on entrepreneurial satisfaction. Third, management performance had a mediating effect between success factors of foodservice business start-up and entrepreneurial satisfaction. The conclusion section suggested strategic implications to induce success factors, management performance and entrepreneurial satisfaction based on the findings.

• Korean Journal of Community Nutrition
• /
• v.26 no.5
• /
• pp.396-407
• /
• 2021

Objectives: We examined the common allergenic foods, symptoms and management of food allergies in children attending the facilities registered at Center for Children's Foodservice Management in Gangdong-gu, Korea. Methods: The survey was conducted among the directors or head teachers of 186 children's food service facilities with 7,591 children in 2019. The questionnaire consisted of three parts, including general information about food service facilities, information related to food allergies and allergenic foods and symptoms in individual children. Results: The number of children with food allergy was 271 (3.6%), and the proportion decreased with the increase of age. There were 91 children (33.6%) with a medical certificate, and these children had a significantly higher number of allergenic foods and symptoms than those without a medical certificate. Allergenic food groups included meat, fish, eggs and legumes (59.1%), fruits (12.4%), milk and dairy products (8.9%), cereals (7.8%), vegetables (6.2%), processed foods (3.8%) and oils and sugars (1.9%). Eggs accounted for 22.1%, followed by peanut and tree nuts (18.6%), fruits (12.4%), milk and dairy products (8.9%), shellfish (8.6%), vegetables (6.2%), fish (5.7%), cereals (4.3%) and meat (1.1%). The common allergenic foods were eggs, peanuts, walnuts, kiwi, shrimp, milk, tomatoes, mackerel, blue-green fish, peaches, shellfish (clams and abalone), buckwheat, wheat and soybeans. The most common allergic symptoms were skin and mucous membrane symptoms, such as hives, rash, itching and oral angioedema. Meal management for children with food allergies showed different trends depending on the causative food. Conclusions: The objective diagnosis by an allergist should be done for food allergy management in children's catering facilities. A system for systematic meal management of causative foods should be prepared.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.10
• /
• pp.1653-1660
• /
• 2004

This study was conducted to investigate seasonal changes of microbiological counts and sanitation state on the surface of food service facilities and utilities of elementary schools in Busan area. Samples swabbed using sponge were collected from the surface of food service facilities and utilities, that is ceiling, wall, floor, trench, grease trap, hood, pest control net and dumb waiter, and analyzed by measuring the total plate, coliform and Salmonella spp. count. The total plate counts at foodservice facilities and utilities except ceiling and wall were ranged from 10$^4$∼10$^{6}$ CFU/100 $\textrm{cm}^2$. The coliform counts were ranged from 10$^2$∼10$^4$ CFU/100 $\textrm{cm}^2$ at foodservice facilities and utilities except ceiling. The grease trap was the severely contaminated facility. It was indicated that the sanitary condition at the foodservice facilities and utilities except ceiling and wall should be improved promptly. As a result of investigating the seasonal changes of microbiological counts, floor, trench, grease trap and dumb waiter should be carried out disinfection before foodserving everyday in summer season, and the disinfection frequencies of wall, hood and pest control net should not be less than three times per week. In winter season floor, trench, and dumb waiter should be carried out disinfection after foodserving, grease trap should be carried out disinfection before foodserving everyday and the disinfection frequencies of wall, hood and pest control net should not be less than twice per week.

• Journal of the Korean Dietetic Association
• /
• v.7 no.1
• /
• pp.28-37
• /
• 2001

The purpose of this study was to evaluate the status of sanitary management based on HACCP. The surveys which were on various aspects of general characteristics, food handling practice, personal sanitation, equipment sanitation, and equipment possession were carried out using questionnaires for 146 business and industry foodservice operations in Taegu and Kyungpook areas. The results of this study were summarized as follows. Forty-nine percent of surveyed foodservice operations was in Taegu, 51% in Kyungpook and 69.2% in direct foodservice operations and 28.1% in contracted foodservice operations. Seventy-eight percent of foodservice operations replied that they have done only basic sanitary management, while 13% surveyed stated that they were implementing HACCP. Food handling practice and personal sanitation were significantly better in Kyungpook area than in Taegu. Significantly high levels in food handling practice, personal sanitation, equipment sanitation, and equipment possession were seen in foodservice operations which had more than 1,000 meal served than those which had less than 1,000 meals served. According to the results of food handling practice, in items of food-temperature measurement during receiving, cooking, holding after cooking, and reheating, foodservice operations showed very low scores below the average. All foodservice operations presented good scores in the parts of personal and equipment sanitation. In equipment possession, sterilizing systems were generally not enough, dishwasher and sterilizing facilities of contracted foodservice operation showed significantly high scores. Therefore, the business and industry foodservice operations will have to pay special attention to temperature management in the foodservice production process as the first step to implement of HACCP.

• Korean journal of food and cookery science
• /
• v.13 no.4
• /
• pp.453-461
• /
• 1997

The purpose of this study was to assess the food service management in the welfare facilities for the elderly. Among 41 welfare facilities surveyed in food service management, 67.2% were not managed by dietitians, so the menu planning, food purchasing, management of equipment and facilities, sanitary practice, and the management of works were administered nonsystematically.

• The Journal of the Korea Contents Association
• /
• v.13 no.6
• /
• pp.481-495
• /
• 2013

The purpose of this study is to figure out the effects of business startup attributes on customer orientation and business startup performance in the foodservice industry. To achieve this, a survey was carried on 300 entrepreneurs, who are running 5 or more years of restaurants in Seoul, through February 1 to February 28, 2013. The SPSS v. 17.0 statistical package program was used for data analysis. The results were as follows; First, the effect of business startup attributes on the understanding of customers' desires in the foodservice industry showed that business startup funds, business startup location, business startup facilities and business startup products had a significant positive effect on the understanding of customers' desires. Second, the effect of business startup attributes on customer relationship in the foodservice industry showed that business startup funds, business startup facilities and business startup products had a significant positive effect on the customer relationship. Third, the effect of customer orientation on business startup performance in the foodservice industry showed that the understanding of customers' desires and customer relationship had a significant positive effect on the business startup performance. These results suggest that business startup funds, business startup location, business startup facilities and business startup products in the foodservice industry are important, and the customer-oriented understanding of customers' desires and close adherence to customers lead to ultimate performance, supporting a stable management in the long term.

• Korean journal of food and cookery science
• /
• v.23 no.1 s.97
• /
• pp.25-32
• /
• 2007

The objective of this study was to investigate the effect of the perceived importance of kitchen equipment and facilities on the hygienic performance of cooks in deluxe hotels. Cooks and chefs at 7 different deluxe hotels participated in this study. Out of 490 questionnaires administered, 456 (93.1%) were completed and 419 (91.9%) were analyzed using a statistical package SPSS 12.0. The results were as follows. First, the correlation between sanitary equipment, including HACCP system, in the hotel kitchens and the hygienic management performance confirmed the significant effect of the sanitary equipment on the performance of the cooks and chefs. Second, the sanitary facilities in the hotel kitchens greatly affected the hygienic management performance. The results also demonstrated that the sanitary equipment provided the same contribution to the performance irrespective of the job level, management type and HACCP practice. However, the sanitary facilities greatly affected the management type expecially the chain hotels. The hygienic management performance did not affect the cooking stage (before-cooking and during-cooking), but affected the after-cooking stage according to the management type and the HACCP practice, but not the job level.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.3
• /
• pp.515-524
• /
• 2017

An investigation was conducted to evaluate the hygienic status of 53 high school foodservice systems in Gyeonggi province by using hygiene management guide checklist, ATP bioluminescence assay of food utensils were conducted during process. The 5 hygiene management guide checklist groups about personal hygiene, cooking facilities control, cross contamination control, cook and storage control, management control were checked by experts and had good grades but there were some inadequate behaviors on observation. Total cleaning levels were inadequate, including hand, rubber gloves, aprons, knives, food tray, machine and instruments. The possibility of cross contamination is also noted in handles for refrigerators, ovens, food dryers, hand washing. It was also noted that there were too much work on the nutritionist and cook, additional personnel need to be added. lack of space, deterioration of facilities were identified in some high school foodservice systems. ATP bioluminescence assay was conducted on surface of food facilities, ATP ranged $1,393{\pm}5,041.2RLU$ on yellow gloves, $244{\pm}258.7RLU$ on pink gloves, $3,780{\pm}11,418.6RLU$ on apron, $49,056{\pm}62,831.4RLU$ on refrigerator grip, $41,422{\pm}61,259.8RLU$ in oven, $31,407{\pm}41,344.9RLU$ on hand cleaning board.