• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.250-256
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• 2002

User satisfaction is the most critical criteria in measuring information systems success or failure. In this study, Contract Foodservice Information Systems were evaluated with user satisfaction instrument based on previous work. A total of 70 Contract Foodservice Information Systems users was surveyed. The status of building area of Contract Foodservice Information Systems was more in foodservice management (M=3.74), but less in producing (M=2.53) and pruchasing (M=3.02) management. The users recognized .accuracy of information (M=4.27), lasting educational services on systems (M=4.34) and increasing work productivity (M=4.42) as the most important factors and they also recognized it was important factors to build systems such area database management, menu management, purchasing and producing management and foodservice management (p<.01.).

• Journal of the Korean Dietetic Association
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• v.8 no.4
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• pp.387-397
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• 2002

Foodservice information systems management practices were assessed in hospital foodservice operations. A total of 46 dietetic departments were responded for the study and their practices of foodservice information systems were analyzed. The respondents were questioned about general characteristics of respondents as well as hospital foodservices implementation status of information systems. Statistical data analysis was completed using the SPSS package program for descriptive analysis, factor analysis, t-test and ANOVA test. 43.2% of total respondents gained informations by benchmarking of other hospital foodservice operations, but 7.8% gained through career education. They expected the enhanced efficiency of their tasks through implementing information systems. Based on factor analysis, information systems were divided into 6 management areas such as database management, meal management, nutrition management, purchasing management, production management and foodservice management. The average implementing scores were : database management 3.77, meal management 3.26, nutrition management 3.52, purchasing management 3.26, production management 2.73 and foodservice management 3.70 (score 1 indicates very poor and score 5 is very good). Among database management areas, standard recipe database and food item specifications database build-up scores(3.91) were relatively very high, but meal assessment and foodservice management reporting scores(2.43) were very low. The results suggest that it is necessary to build up automated foodservice management reporting system for the improvement of efficiency and productivity of operational tasks.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.191-200
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• 2007

This study was designed to investigate the correlation between perceived TQM performance and organizational culture of dietitians. The objective of the study is to help the management of foodservice by providing a direction which will elevate perceived TQM performance of dietitians and presenting plans which will ensure effective dietitians. Questionnaires handed out to 308 dietitians worked in institutional foodservice operation including elementary, middle and high schools, hospitals, business and industries. In terms of TQM importance and performance, the more important dietitians perceived, the higher their performance level rose. Data form the IPA, external and internal customer satisfaction, executive ability, communication system and technology, information technology and application ability, food process, strategy, and leadership were required further improvement by dietitians. Of present organizational culture model, human relations model and open systems model were more likely to be adopted by dietitians in middle and high schools. According to the type of foodservice management, the open systems model was more preferred by dietitians from self-operated operations rather than respondents from contracted operations. Canonical correlation analysis between TQM performance and organizational culture showed canonical correlation to be higher (canonical correlations coefficient: .66). In conclusion, TQM performance-organizational culture showed higher canonical correlation. In the organizational culture, foodservice operation is capable of improving the aims for the rational goal model and the open systems model. The results showed that TQM performance and organizational culture had significant relationship, especially positive organizational culture emphasizing on internal process and rational goal model would have influence on TQM performance of dietitians. Foodservice operation, however, should recognize importance of open and development culture to improve dietitians' TQM performance. To apply open system foodservice organization should encourage dietitian and foodservice employees to challenge and compete for the works, Moreover, organizational effort such as information exchange program and support system should be established.

• Journal of the Korean Dietetic Association
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• v.7 no.1
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• pp.80-86
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• 2001

The purposes of this study were to: a) examine characteristics of foodservice management practices; b) investigate characteristics of recipients; c) analyze foodservice systems; and d) provide feedback for the efficient and effective foodservice management of mental disorder care sites in Korea. A total of 46 sites was analyzed by questionnaire survey. Statistical data analysis was completed using the SPSS package program for descriptive analysis. As results of site recipients' characteristics, 60% of total sites were males and 40% were female recipients. Average 60% of recipients were from 30 to 40 years old. Major diseases of recipients were mental disorder, high pressure, and obesity. According to the result of foodservice system analysis, the average meal cost per day was about 2,921 won and average food cost percentage was 39%. Average number of meals per day was about 600 meals. All sites had on dietitian and 88.3% of sites had one cook as a full-time employees. In the part of procurement, dietitians were major chargers of sites for purchasing foods. Major purchasing method was the order and delivery contract. About a half of sites used cycle menu system and standardized recipies. Most of sites had recipients survey systems for evaluating meal satisfaction. About 60% of sites provided liquid diets to recepients and 22% provided diabetic diets. Dietitians at sites had problems on low meal cost budget, lack of cooking professionals, and lack of information about treatment meals for mental disorders for providing higher quality of foods cure recipients. The results suggested that financial and systematical supports by the government would be very necessary to meet the goal of nutritional balanced meal services.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.402-409
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• 1997

Understanding the satisfaction and dissatisfaction of employees has been deemed important for smooth and efficient food service management. The aim of this study was to examine the relationship between the dishwashing employees' job satisfaction and the operational and managerial factors in hospital foodservice systems. A survey of twenty conventional hospital food service systems was undertaken and detailed information was collected from 280 dishwashing employees through mailed questionnaires. Dishwashing employees' satisfaction was evaluated by measuring their job attitudes towards four aspects of their job using the modified Job Description Index (JDI). Descriptive analysis and Pearson product moment correlation analysis were used to analyze the data. The dishwashing workers were found to be more satisfied with their interpersonal relations with co-workers than with work content, pay or promotional opportunities. The demographic variables including education, type of employment and work experience were significantly related to job satisfaction. As the ratio of supervisors to dishwashing workers increased, the degree of satisfaction in dishwashing workers increased significantly.

• Management & Information Systems Review
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• v.28 no.2
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• pp.1-19
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• 2009

In the severely competitive market, brand extension strategy has become a key strategy to the companies that are trying to expand in the new market and to cut down the marketing cost. In conclusion, following results are deduced. First, hypothesis 1(H-1) refers to the relationship between image of extension brand and attitude of extension brand, and it shows path-coefficients value of 0.43, and t-value of 4.21 which supports the hypothesis statistically. Second, H-2 is the result of the analysis of relationship between attitude of extension brand and loyalty of extension brand and consequently the hypothesis is supported by the path-coefficients value of 0.29 and t-value of 3.08. The results of this study provided very useful information for both foodservice industry and academics. At first, in the theocratical point of view, this study suggests a new concept the foodservice brand extension. Consequently in marketing point of view, the results of this study recommend several strategies of foodservice brand extension using foodservice image, attitude and loyalty.

• Korean Journal of Community Nutrition
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• v.1 no.2
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• pp.250-259
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• 1996

The school foodservice(FS) dietitians of conventional, co-management and central kitchen systems were compared for their levels of fatigue degrees in order to examine their work specification but no to diminish their educational roles. One hundred and thirtheen primary schools in Taejon and Chungcheongnam-Do participated in the survey, of which foodservice were consisted of 99 conventional types, 7 comanagement types and central kitchen types. Information was collected about the various working hours dietary behavior and fatigue symptoms of the dietitians. The results of this study were as follows : Among 3 school foodservice types, dietitians spent 8 hours and 16 minutes daily for their for their work on the average. However, the central kitchen type dietitans in cities spent 3 hours more compared to the others. The data from the dietitians' work schedule sheets showed that the 5 parts of dietitian's duties set in the school foodservice laws were not well performed. In the central kitchen type they spent more time for food production whereas in the conventional they spent more time for menu formation and hygiene control. It was found that fatigue levels of school foodservice dietitians were chronic with no difference among foodservice systems or among school locations. Our results indicated that nutrition education in primary schools was almost neglected. It is suggested that the school foodservice should meet all the objectives of school-lunch program even though they saved dietitians' work load more or less. The importance of students to improve their dietary habits could never be overlooked. (Korean J Community Nutrition 1(2) : 250-259, 1996)

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.76-83
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• 1998

The purpose of this study was to evaluate the foodservice management practices and productivity in elementary schools in order to provide basic information for an efficient food service management. This approach was achieved using a variety quantitative and qualitative information including general foodservice management, managerial and operational factors, and the productivity in elementary school foodservice systems. The labor productivity in 28 school foodservice system was assessed and related to a number of influencing variables within the system. The productivity measurement was based upon the total meal equivalents as a ratio of the total direct and non-direct labor hours required to prepare these meals. Twenty-eight elementary schools located in Seoul and Kangnung were surveyed to get data for the variables. Questionnaire and a survey form were mailed. Statistical methods used in this study were descriptive analysis, $\chi$$^2$-test, 1-test and one-way ANOVA analysis. Elementary schools in Seoul were all located in urban areas, whereas elementary schools in Kangnung were in urban areas (40.0%), provincial areas (40.0%) and in isolated areas (20.0%). Total average number of meals including children and staff was 928.2${\pm}$ 650.0 with a yery significant difference (p<0.001) between Seoul and Kangnung. The average cost of school meal in Seoul and Kangnung were 1191.0 won and 1526.2 won, respectively. The result of Pearson Correlation analysis indicated that labor cost per meal, 1-week meal equivalents and meal equivalents per labor were significantly correlated with the productivity.

• Korean journal of food and cookery science
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• v.13 no.3
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• pp.319-329
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• 1997

Food procurement practices in elementary schools were evaluated to provide basic information for the efficient foodservice management. Total 85 self-completed questionnaires were collected out of 134 dieticians working for elementary schools in Kyungkido, and analyzed for demographic background, purchasing activities and processing-food utilization status. The results were as follows: 1. The elementary schools were located in urban (22.0%), provincial (58.5%), and isolated areas (19.5%). 2. 62.4% of them were conventional schools and rest of them were commissary schools (37.6%). 3. As the total meals produced in schools increased, the number of meals served per foodservice staff and the workload increased, and more foods were purchased through wholesalers and competitive bids. 4. There were no significant differences (p > 0.05) in food procurement practices by the location, type of foodservice systems and the size of schools. 5. As the number of total meals in schools increased, the level of FPI (Food Processing Index) points for meat products, fish products, kimchi and sauce decreased.

• Korean journal of food and cookery science
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• v.11 no.4
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• pp.370-378
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• 1995

This study is to seek methods for optimum management of foodservice system for elementary schools in Korea through surveying and analyzing the current status of the "common-management foodservice system" and certain important factors relating to its operations. For the survey of the current status of the "common-management foodservice system", questionnaires are prepared as against schools adopting "common-management system"("Common Schools") as well as schools adopting "conventional management system" ("Conventional Schools") in Kyungsangbookdo ("Kyungbook") area. The survey items are composed of general items, items concerning tasks of dietitians, items concerning purchasing activities and items concerning level of recognition and job-satisfaction of the dietitians. Total 46 dietitians from Common Schools and 65 dietitians from Conventional Schools in Kyungbook region responded the questionnaires. The results of this study are as follows: 1. Information Concerning Dietitians Average age of the dietitians: 26.6 yrs Ratio of two years or less of experiences as school dietitian: Dietitians from Common Schools: 59.1％ Dietitians from Conventional Schools: 50.8％ 2. Types of the Foodservice In both schools, rural type are prevalent; however, between urban types and islands types, the ratio of urban types are larger than the ratio of islands types in Conventional Schools, and the opposite is true in Common Schools. 3. Decision of Suppliers The ratio of dietitian＇s participaion in the decision making reaches only 38.3％, indicating the possibility of problems in quality control and hygienic aspects of the food supply. 4. Factor Analysis of the Foodservice Duties Food supply and general affairs administration work was carried out very well (4.2), while personnel management and operational improvement work (2.8), nutritional education work (2.3), and information related work were poorly carried out. No significant differences were found between the two types of the foodservice management systems. 5. Job Satisfaction scores of Dietitians Dietitians were more satisfied with the works (50.0), supervision (50.5) and co-workers (46.9) than pay (18.0) and promotion (22.3).