• Food Quality and Culture
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• v.1 no.1
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• pp.58-61
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• 2007

The purpose of this study was to develop an effective cost control model for university foodservice operations by analyzing student satisfaction, as well as foodservice income statements for operational characteristics. The specific objectives were to examine the satisfaction of students for various foodservice quality dimensions, to determine the financial activities performed in foodservice operations by operational type, to examine their income statement data, and lastly, to compare the student satisfaction for foodservice quality with the financial data of the income statements. A total of 545 students from one university answered a satisfaction survey. The one-year income statements of three union foodservices (self-operated, small-scale contracted, and large-scale contracted) at the same university were analyzed. The results showed that the self-operated union foodservice had lower student satisfaction scores and higher food and labor cost ratios. The small-scale contract management foodservice data indicated the highest student satisfaction scores and the lowest food and labor cost ratios. The large-scale contract management foodservice data showed medium scores when comparing the three union foodservice operations. Overall, by comparing the satisfaction scores and operational profits, the small-scale union foodservices showed the highest satisfaction scores and profit.

• Korean Journal of Community Nutrition
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• v.18 no.5
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• pp.491-504
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• 2013

The purposes of this study were to analyze the quality attributes, quality factors and customer satisfaction in school foodservice and to provide suggestions for improving school foodservice environments. The survey was distributed to different respondents (5,771 students, 2,045 parents, and 1,981 faculty members) at different types of schools (elementary school, middle school, and high school) on September 2010 in 16 cities and provinces. The data were analyzed using SPSS for descriptive analysis, one-way ANOVA, t-test and multiple linear regression analysis. First, all foodservice quality attributes were significant different by respondents and the faculty had higher scores than parents and students. A comparison of scores by respondents and distribution place demonstrated that classroom of student and parents had a higher score for quality attributes. The overall satisfaction with school foodservice was significant different by respondents and higher for classroom than for dining hall for student and parents. In comparison of annual data, there was decreased overall satisfaction and quality attributes in student and parents. Second, in the regression results, which showed the effects of the foodservice quality attributes on overall satisfaction by respondents and distribution place, improvements of 'food taste', 'pleasant foodservice environment', and 'kindness of employee' would increase satisfaction in most of the respondents. Third, the overall satisfaction with school foodservice was higher for nutrition teachers than dietitians for students and faculty. Therefore, the operators will need to make different efforts based on each customer needs to improve the overall satisfaction on school foodservice.

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

• Culinary science and hospitality research
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• v.13 no.3
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• pp.317-327
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• 2007

The purpose of this study was to explore the relationship between the food safety-oriented policy and the survey on its effect in foodservice industry. The current thesis was based on the questionnaire survey conducted between January and March 2006 for seven food service companies. 240 questionnaires were distributed to each of the selected restaurants, from which a total of 200 questionnaires were collected. The results of this study were analyzed with the frequency analysis, correlative analysis and regression analysis using the SPSS 12.0 package program. The results of the test of hypotheses can be summarized as follows. We find that, as for food safety-oriented policy factors, there is a significant relationship among the survey factors including customer satisfaction, cost reduction, customer prior occupation, accident prevention and suitable relation. The current analysis exhibits favorable results in the food safety-oriented policy and the survey factors. Thus, foodservice management needs to employ food safety-oriented policy aggressively.

• Culinary science and hospitality research
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• v.10 no.1
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• pp.96-115
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• 2004

Though the foodservice industry in Korea has developed in the aspect of quantity, it has left behind in the aspect of quality compared with other foreign countries. Previous researches has just indicated that the menu should be built through mutual consent between a menu planner and a menu-book designer without defining the concept of menu. Therefore, it is necessary to establish a theoretical basis about the menu-book, showing quality of the foodservice industry in Korea. First of all, a menu planner's understanding to the menu-book should be changed and also a menu designer should understand positively the foodservice industry. Therefore the utility of menu-book can be maximized as a communication and marketing method breaking from simplicity and aesthetic. Both food items and design have a common feature to explain emotion, history and culture of a people. Menu planner and menu-book designer should undertake a role of solving one of the most important human desire by distinction and creativity. And they should play a role as a cultural creator through designing the menu-book which can spread out traditional food culture to the world.

• Korean Journal of Community Nutrition
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• v.17 no.5
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• pp.637-651
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• 2012

The purpose of this study was to investigate salinity and sodium content in foods served at industry foodservice operations in selected workplaces in Daegu. The researcher collected 1,142 food items categorized into 22 menu item groups from lunch samples served at 100 industry foodservice operations and measured the salinity of the food items, and calculated sodium and salt contents from the salinity. In terms of salt content of one meal at each workplace, 46% of the meals were 3-<5 g, and only 3.0% of them were 1.7 g or less, which is one third of the daily target intake (5 g) presented by the Dietary Reference Intakes for Koreans. In terms of sodium content, 35.3% of the meals were 1,000-< 1,500 mg (most), and only 2.5% of them were 667 mg or less, which is, again, one third of the daily target intake. As to the salinity of each menu item group, side dishes such as sauces, kimchi, seasoned vegetables, hardboiled foods, and stir-fried foods were significantly higher, but the sodium content was not higher, because their quantity per serving was small. The salinity of foods with liquid such as stews, noodles, soups, and broths was relatively lower, but the sodium content was higher, because their quantity per serving was large. This indicates that an education program should be developed for foodservice workers who prepare food for the workplace regarding the development and promotion of various menus for reducing sodium content, in order to reduce sodium content in meals served by food service in the workplace.

• Journal of the Korean Society of Food Culture
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• v.35 no.1
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• pp.79-85
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• 2020

This study aims to classify parents by considering important factors in the management of foodservice for children. An offline survey was conducted by enrolling 583 Korean parents whose children attended public or private kindergartens in Seoul. The important factors required for managing foodservice for children are meal service resources, menu management, and food allergy. Considering these factors, parents were grouped into 3 clusters: the allergy important group, environment important group, and high concern group. Evaluation of the demographic characteristics revealed a significant difference between clusters with respect to type of kindergarten. Parents perceived that a private kitchen is more required than a private dining room, and perceptions about the need for a private kitchen and dining room were significantly different among the clusters. Furthermore, the results reveal significant differences between clusters, when considering the need to support meal service. Therefore, the government needs to consider characteristics of the parent cluster if they plan to support the kindergarten foodservice. We believe that this study can be used as supportive data to establish a working policy.

• Culinary science and hospitality research
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• v.2
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• pp.209-235
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• 1996

This study assesses consumer's eating-out pattern for Foodservice industry in Korea. Foodservice industry has become increasingly important because many businessman are looking it difficult to develop successful business as a consequence of the rapid growth in Foodservice industry in Korea This exploratory study originally nation-wide surveyed a 1450 consumer over the country. A research was conducted from July 1, to July 10, 1996 using as its subject domestic consumer over the country. The data obtained from the returned questionnaires was coded and transcribed for statistical analysis. The Statistical Package for social science program (SPSS) was used for computer analysis of the data. Findings indicated the problems of management structures, managerial techniques, and laggard counter measure against the korean government's open-door policy for dining-out industry. It is found that taste, F/B price, atmosphere are considered important in choice of restaurant. And korean consumer think it is that restaurant location, physical, evidence, quality of service, Ads of mouth and cleanliness. With the importance of dining-out industry to the business, economic, and social development of korea, it is imperative to bridge this gap for sustained growth and development. Moreover, this study for advancement and improvement through concrete and multi-directional data collection and in-depth analysis of consumer's eating-out pattern realities is required.

• Journal of the Korean Dietetic Association
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• v.10 no.2
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• pp.218-223
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• 2004

This study was performed to inquire demand for indroducing certification on contract foodservice management company(CFMC) and review about the system in a related field. The methodology was practiced an in-depth interview for grasping demand on certification of CFMC and composition on an appraiser group. Content analysis was reviewed about the system in a related field. Large enterprises and small and medium-sized enterprises were positive opinion on a certification of CFMC and they suggested that education and research institution, industry, government, association will be included in appraiser group. The review about the system of a related industry was investigated by field such as similar product and service with restaurant industry, similar service with hotel and tourism industry. And similar purpose with a certification of CFMC was put in operation as PQ(pre-qualification) and selecting an adequate corporation in architecture industry. Therefore, a certification of CFMC should be tried to scientific introduction by objective verification.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.841-848
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• 2008

This study attempted to find more efficient ways of managing human resources through the effect of service quality and affect response on job satisfaction of the employee in the food service industry. Quality of service to the customer has an effect on the response of the employee. Therefore providing a high quality of service quality to. the customer is an important factor that contributes to a positive work environment for employees in the food service industry. For this study, research data was collected from employees of various restaurants. Among a total of 170 collected questionnaires, 20 incomplete samples were eliminated and consequently a final 150 completed questionnaires were provided. The SPSS/win 12.0 was used for statistical analysis: frequency analysis, factor analysis, reliability analysis and regression analysis. It is recommended that the food service industry should provide a positive work atmosphere which is satisfactory to the employee based on the needs of the employee. This study indicated that the quality of service quality affected the response and job satisfaction of employees in the food service industry.