• 한국식품조리과학회지
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• 제18권4호
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• pp.426-432
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• 2002

The purpose of the study was to identify the standards of quality management in contract foodservice companies. The subject companies were selected by convenient sampling and surveyed for their standards. The questionnaire consisted of 7 categories: managements of food procurement, menu, production, personnel, equipment, information system, and solid waste. As a result of the study, 60% of the respondents appeared to use standard recipes, 51.5% of them spent 21-30% of the total cost as a labor cost, and 70% were reluctant to answer the food cost. The half of the respondents had job description and specification, 74.76% had training manuals on foodservice and computer software program, and 80.6% had a training program for solid waste management.

• 한국식생활문화학회지
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• 제29권4호
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• pp.336-341
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• 2014

This study examined relationships among healthy food awareness, behavioral intention toward healthy foods, and actual behavior of Generation Y consumers. This study hypothesized that Generation Y consumers are aware of healthy foods and more likely to eat healthy foods while avoiding junk foods. According to structural equation modeling, all hypothesized paths were statistically significant, meaning that the three constructs in the model showed positive relationships with each other. Results showed that this group of college students is generally aware of healthy foods and have positive intentions toward healthy food choices. Therefore, university foodservice management needs to continue to improve their menus in order to attract this new generation of college student consumers.

• 대한지역사회영양학회지
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• 제16권6호
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• pp.730-739
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• 2011

The purpose of this study was to analyze the differences between child-care facilities and kindergartens towards the need for foodservice support by Center for Child-Care Foodservice Management (CCFSM). For this study, questionnaires were sent out from August of 2008 to April of 2009 to directors of 1,478 child care facilities and 299 kindergartens in Seoul and Gyeonggi-do via postal service. A total of 267 questionnaires were usable with 203 (13.7%) of child-care facilities and 64 (21.4%) of kindergartens. Statistical data were analyzed by SPSS 15.0 for descriptive analysis and t-test. For political and administrative support, government funding for foodservice was the highest need and hiring nutritionists was significantly different by type of facility (p < 0.01). Both child-care facilities (4.29) and kindergartens (4.41) demanded the balanced menu from CCFSM. There were significant differences of "information about food material sanitation management" (p < 0.05), "hygiene safety management method according to working process" (p < 0.05), "hygiene safety management method of foodservice facilities and equipment" (p < 0.05). In education and training contents from center, "types and methods to manage foodservice facilities and equipment" for directors, "dietary education by age" for teachers, and "the rules of personal sanitation and working process" and "gas, electricity and fire prevention" for culinary workers had the highest mean score of requirements.

• 대한지역사회영양학회지
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• 제27권6호
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• pp.492-502
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• 2022

Objectives: This study examines the foodservice status of kindergartens attached to elementary schools in Seoul. We further determine the perception of elementary school principals and kindergarten assistant principals on the foodservice management for kindergartens. Methods: This survey was conducted from July 17 to 23, 2019, enrolling 207 kindergartens attached to elementary schools in Seoul. Questionnaires were sent to principals of elementary schools and assistant principals of kindergartens, and the data obtained from 89 kindergartens were included in the analysis. The questionnaire consisted of four parts: general information on subjects, foodservice management status, foodservice management status during elementary school vacations, and the perception of principals of elementary schools and assistant principals of kindergartens on foodservice management. Data are presented as frequency and percentage or mean and standard deviation. Statistical comparison between principals of elementary schools and assistant principals of kindergartens was conducted by paired t-test, chi-square test, and Pearson's correlation analysis. Results: A separate menu (10.1%) or recipe (20.2%) that considers preschooler characteristics was rarely used for foodservice at kindergartens attached to elementary schools. Most kindergartens did not have a separate dining space (3.4%) or a dedicated cook (93.3%). Although most kindergartens (92.1%) had operational foodservice during elementary school vacations, non-professional staff and non-nutrition teacher were mainly in charge of organizing the menu and purchasing ingredients (34.1% and 41.5%, respectively). The rate of using a contract catering company (28.0%, 23.2%) was also high. Both elementary school principals and assistant principals of kindergartens showed a high perception of the necessity for providing responsibility allowances for nutrition teachers and improving the cooking environment for kindergartens during elementary school vacations. Conclusions: There is a need for policies and administrative support measures to improve the quality of foodservices for kindergartens attached to elementary schools.

• 대한영양사협회학술지
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• 제7권1호
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• pp.56-64
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• 2001

The study was conducted to assess sanitary concepts of employees and needs of HACCP-based sanitation training program for elementary school foodservice operations. Subjects consisted of 370 foodservice employees. Foodservice employees' demographic characteristics were surveyed, and their food sanitation knowledge was tested. Food sanitation knowledge included 4 dimensions of foodborne disease & food microbiology; sanitary management in food product flows; personal hygiene management; and equipment & facility sanitation management. The data were analysed using the SPSS package for descriptive analysis, t-test and ANOVA test. The average sanitation knowledge score was 9.5 out of 15. The working periods of foodservice employees were singnificantly(p<01) related to food sanitation knowledge dimensions. Correct answering rate of 4 sanitation management dimensions were 74.4% in foodborne disease & food microbiology; 536% in sanitary management in food product flows; 78.7% in personal hygiene management; and 50.5% in equipment & facility sanitation management. 6 items in 4 sanitation knowledge dimensions under mean score were identified. Those items were temperature danger zone, thawing method of frozen foods, cooking & holding temperature, proper sampling & storage methods, proper storing methods in refrigerator, and proper washing & sanitizing method for utensils. Identified 6 items were included in 12 critical control points developed for the elementary school generic HACCP plan, and should be emphasized in implementing HACCP-based sanitation training program.

• 대한영양사협회학술지
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• 제17권3호
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• pp.287-301
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• 2011

This study examined the current status of foodservice management in elderly welfare facilities and evaluated food service workers' food safety practices and knowledge. For this, the directors of 20 elderly welfare facilities (each with fewer than 50 residents) located in Seoul were interviewed and a survey of 40 foodservice workers was conducted to determine their food safety knowledge and practices. The facilities accommodated an average of 28 residents. All the facilities were self-operated and approximately 62% were dependent on payments by residents. Only 15% had a dietitian in charge of menu planning, food purchasing, and food safety management. Approximately 50% had their facility managers take responsibilities for menu planning and food safety management. Most of the facilities provided food safety training within their own facility and sanitized their utensils, cutting boards, and dishcloths on a daily basis. A limited number of foodservice workers, insufficient training programs, and budget constraints were some of the major barriers to food safety management. Their average score on food safety practices was 1.62, and that on food safety knowledge was 17.6 out of 19 points. These results indicate that the foodservice workers had good food safety knowledge and appropriate food safety practices. There was a significant correlation only between food safety practices related to receiving and storing food products and knowledge of personal hygiene.

• 동아시아식생활학회지
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• 제27권4호
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• pp.459-472
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• 2017

This study provides preliminary data to help organize improvements in analyzing the importance and performance of sanitation management items and the management of foodservice facilities in Community Child Centers in Daegu and Gyeongbuk Area. Questionnaires were distributed to 173 participants in sanitation and safety education at the center from April~June 2013 and 121 questionnaires were used as analysis data to investigate the management of foodservice facility at Community Children Centers in Daegu Gyeongbuk area. Most of the Community Child Centers are privately owned, and 62.0% had 20 to 29 children. Only 6.6% and 50.4% of the centers had nutritionists or cooks, respectively, due to budget deficits, and the foodservices were run by employees holding other positions. An investigation of sanitation management found that 84.3% of employees had a regular health inspection with significant differences between Daegu and Gyeongbuk (p<0.05). Most of the sanitation education was necessary, and the contents of sanitation education were applied to the fields in 66.1% of facilities. The reasons why the contents of them were not used in the fields included, the shortage of facilities and devices at 20.7%, which was the most common explanation. The separation separated of contaminated and non-contaminated areas were observed in 45.5% of facilities (p<0.01), separated sinks for pre-processing and cooking were found in 50.4%, and a show significant higher rate was noted in Daegu than in Gyeongbuk (p<0.05). An interior wall and, floor tile installation were observed 43.8% of facilities and a significantly higher rate was noted in Daegu than in Gyeongbuk (p<0.05). 30.9% of centers in Daegu and 11.3% of centers in Gyeongbuk area were equipped with a hot holding table(p<0.05). Overall, there is a need for education of foodservice to managers because most facilities do not have dietitians. In addition, facilities and equipment should be supplied continuously to foodservice facilities in community child centers.

• 대한영양사협회학술지
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• 제23권3호
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• pp.240-262
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• 2017

This study examined the experience of administrators of home-based child care centers about CCFSM (Center for Children's Foodservice Management) service using a qualitative approach. Eight administrators of home-based child care centers in Seoul with more than one year's experience of CCFSM were interviewed regarding their opinions on support activities, standards, and foodservice management. The interviews were semi-structured with open-ended questions and they were transcribed and classified according to the subjects. There were negative opinions regarding the indications after a hygiene inspection leaving photographs or records behind, but most positive opinions were about round visits for foodservice sanitation and nutrition management. The participants thought that it is not enough that the number of nutrition education sessions for children be twice a year, and there was a suggestion to increase the rentals of nutrition educational materials. There was a complaint about the menus in that were difficult to prepare for lunch time or to obtain food ingredients for. The administrators poorly recognized how to use the standardized recipes and chlorine-based disinfectants, so they could not be applied properly. They also pointed out the problems of joint purchasing as low quality and high prices in the food service operation. They felt discriminated against compared to with larger scale child care centers because of their size and expressed concerns regarding the fact that many home-based child care centers were not included due to the lack of publicity and budget. Through the results, the CCFSM should provide a differentiated service and management by creating a dedicated team or staff for home-based child care centers so they will not feel left out. In addition, It is also important to constantly gather opinions to improve the menus and to use standardized recipes practically. In addition, it will be necessary to develop nutrition educational materials corresponding to the infants' age for home-based child care centers and increase the rent to expand nutrition education.

• 한국식생활문화학회지
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• 제34권5호
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• pp.595-603
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• 2019

This paper provides data for product development and improvement of grape varieties by analyzing the satisfaction-importance of the grape selection attributes from a consumer's perspective. A survey was conducted on consumers aged 19-59 living in Seoul, Gyeonggi and Incheon on their fruit consumption level, preferences according to the grape quality characteristics, importance, and satisfaction with the grape selection attributes. Three hundred and eighty two valid samples were collected and analyzed statistically using SPSS 23. In the preference according to the grape quality characteristics, consumers tended to prefer a sweet taste, black color, and seedless grapes. Regarding the importance of the grape selection attributes according to the level of grape consumption, the high consumption group considers texture, size, shape, color, ease of removing seeds, country of origin, area of production, certification, and brand to be more important. In satisfaction, the high consumption group rated satisfaction highly in texture, odor, size, shape, color, ease of removing peelings, ease of removing seeds, price, country of origin, area of production, certification, and brand. An analysis of the IPA of the grape selection attributes showed that improvement of price and shape attributes will be prioritized, and the development and management of properties, such as seeds, peelings, certification, and brand will be required. These results can be used to help improve the grape varieties and develop products that meet the consumer needs, secure the competitiveness of grape farmers, and revitalize the local economy.

• 동아시아식생활학회지
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• 제24권1호
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• pp.143-155
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• 2014

The purpose of this study was to analyze adaptation for Korean foods and satisfaction for university foodservice by nationality and residence period of Chinese and Japanese university students in Daejeon, Republic of Korea. Among 330 questionnaires distributed to Chinese and Japanese students, 294 complete questionnaires (89.1%) were analyzed. The questionnaire included two 5-point scales for measuring levels adaptation of for Korean food and satisfaction with university foodservice, respectively. Japanese students' level of adaptation for Korean food (3.16) was significantly higher than that of Chinese students (2.96). As the length of residence in Korea increased, the frequency of using university lunch service per week significantly decreased. The main factor when selecting a menu item was food taste (39.8%, 22.8%) in both Chinese and Japanese students, whereas the next main factor was preference (16.4%) in Chinese students and nutrition (18.7%) in Japanese students. The preferred cooking methods for meat were stir-frying (31.6%) and roasting (25.9%). For fish, Chinese students preferred braising (32.7%), whereas Japanese students preferred roasting (26.8%). Both Chinese and Japanese students preferred sukchae (45.6%, 43.1%) for vegetables. Factor analysis grouped 17 items measuring university foodservice into four factors, 'sanitation & employee service', 'physical environment', 'food' and 'customized menu & information' and the mean scores were 3.56, 3.30, 3.20 and 3.00, respectively. Chinese students were significantly more satisfied than Japanese students with the 'physical environment', 'sanitation & employee service' and 'customized menu & information'. These results suggest that efforts such as developing a greater variety of menu items with mild tastes and somewhat less flavor, applying preferred cooking methods, offering special menus for foreign students, providing nutrition information on menus, and offering a description of menu items in the foreign languages could improve Chinese and Japanese students' levels of satisfaction with university foodservice.