• 한국조리학회지
• /
• 제18권1호
• /
• pp.104-119
• /
• 2012

본 연구에서는 대학교 학생식당의 효율적인 운영과 개선방안을 모색하기 위해 대학교 학생식당과 외부 식당과의 거리가 가까운 대학교와 외부식당과의 거리가 먼 대학교 각각 1곳씩 선정하여 대학교 학생식당 선택속성의 중요도와 성과를 IPA를 통해 집단 간의 차이를 분석하고, 또한 각 학생식당별 선택속성과 만족 간의 관계를 검증하여 효율적이고 경쟁력 있는 대학교 학생식당 운영전략을 제안하고자 한다. 표본은 비확률 표본 추출방법인 편의표본추출법을 이용하여 해당 대학교 재학생을 대상으로 하였고, 자료수집 방법은 자기기입식 설문조사를 사용하였으며, 설문지는 A대학교에 120부, B대학교에 124부를 배포하여 불성실하게 응답한 설문지(A대학교에 12부, B대학교에 20부)를 제외하고 최종적으로 A대학교에 108부 B대학교에 104부를 최종분석에 사용하였다. IPA에 의해 각 대학의 중요도와 성과를 분석한 결과, 노력집중에 해당하는 항목으로 A대학의 경우 맛, 다양성, 음식 청결도, 테이블 청결도, 식기 청결도 등으로 나타났으며 B대학의 경우 맛, 다양성, 테이블 청결도 등으로 나타났다. A, B 두 대학의 요인 차이검정 결과 '인적서비스'에 대해서 유의한 차이가 나타났다. 회귀분석 결과 A대학 B대학 모두 각 요인들이 만족에 미치는 영향에 대해 검정한 결과 음식품질이 만족에 유의한 영향을 미치는 것으로 나타났다. 연구결과에 근거한 본 연구의 시사점은 다음과 같다. 우선 이론적인 시사점으로는 IPA를 통해 대학교 학생식당의 선택속성에 대한 중요도와 성과에 대한 평가를 했다는 것에 의의를 둘 수 있다. 다음으로 실무적인 시사점으로는 요인 차이검정결과에서 확인된 낮은 고객만족도의 원인이 학생식당을 이용하는 고객의 니즈에 대해 집중하지 못하고 있기 때문이라는 것을 확인하였다.

• 대한영양사협회학술지
• /
• 제6권2호
• /
• pp.136-147
• /
• 2000

The aim of this research was to examine the management practices related to foodservice.clinical nutrition service provided by hospital foodservice operations. A survey of 30 hospital food nutrition service departments was undertaken and detailed information was collected from each, including surveys of 176 dietitians and 30 foodservice managers. Statistical data analysis was completed using the SAS/win 6.11 package for descriptive analysis and t-test. The results of this study can be summarized as follows : Out of 30 hospitals, 73.3%(22) were directly operated and 26.7%(8) were under contract foodservice management. Licensed number of beds were 768.7, with an average length of 11.4 days. The general characteristics of the dietitians were that 49.4% were aged between 25-29, and 60.8% were ordinary dietitians. 76.7% had bachelor's degree, 15.9% with master's degree and 7.4% were college graduates. Most hospital dietitians had internship training and 35.2% took a training course of 6 to 12 months. The average space of kitchen was 452.52 $m^2$, with 133.63$m^2$ for modified diet space and 18.13$m^2$ for nutrition counselling room space. The total number of normal meals was 1,255.47, with 502.93 of modified meals. The average calorie of normal meals was 2,145.04kcal, with 91.9g of protein contained in normal meal. The total food waste was 351.40kg. An average monthly cost for disposing food waste was 745,171.67 won. 83.3% of the kitchens were on the 1st basement and only 66.7%(20) of 30 hospitals had its own nutrition counselling room. 80% used dishwashers and 66.7% had an exclusive elevator for delivering meals. 80.0% of hospitals used centralized delivery service. 90% had established an area for hygiene division, 70% used dry zone within the dishwashers for sterilization, 66.7% provided spoon and chopstick, and 100% used dish cover. As means of food waste treatment, most hospitals(56.7%) used animal feed by contracters, followed by means of collection by contracters(30%) and in-house high speed fermentation machines(13.3%). It was found that only 33.3% hospitals regularly checked temperatures of the meals given to patients. Total productivity index was 3.72(meals/hour) in average, with an average productivity index for normal diet of 5.41. Average productivity index for modified diet was 4.62. Productivity indices for patient meals and clinical nutrition were 5.01(meals/hour) and 1.12(cases/hour) respectively and hospitals under self-operated foodservice management received higher points on clinical nutrition productivity index(P<0.01) than hospitals under contract foodservice management.

• 한국식생활문화학회지
• /
• 제15권1호
• /
• pp.51-58
• /
• 2000

This study is designed to 1) understand customers' choice behavior and preference of foodservices in campus and 2) provide recommendation on management strategies for university foodservice manager. Individual interview and focus group interview were used to identify important selection attributes. The questionnaire was developed and distributed to 480 Yonsei university students and statistical data analysis was completed using SPSS WIN/7.5 for descriptive analysis, multidimensional scaling and conjoint analysis. The results of this study were summarized as follows: Students evaluated four foodservices in different ways, and strength/weakness points could be identified from the evaluation patterns. Most students(51.1%) were frequently used 'A' foodservice, though they preferred other foodservices, and cost, mainly, caused the difference. Perceptual map from multidimensional scaling showed that preference and patronage were close with different attributes. Cost was most relatively important attribute to select foodservice in campus from conjoint analysis. Therefore, relative importance of attributes should be considered in customer preference survey for constructing management plan.

• 한국조리학회지
• /
• 제22권6호
• /
• pp.132-144
• /
• 2016

This study reviewed previous researches about the competence selection of foodservice firms, and shows firm's performance model through the results. The study classified factors according to core competence, differentiation strategy, and management performance. Out of 400 survey responses from by the firm's executive and employees who had worked for over three years at the headquarters (sales, financial, marketing/plan, R & D, etc.), a total of 302 questionnaires were used for the final analysis due to missing values and biased responses (response rate: 75.5%). As the results of analyzing final research model of this study, it appeared that ${\chi}^2(df=170)=384.88$, ${\chi}^2/df=2.26$, GFI=0.90, NFI=0.92, CFI=0.95, RMSEA=0.07. The results indicated that the CEO leadership, organizational culture, and human resource competencies are a driving force in all aspects of competitive advantage differentiation strategies. In addition, the R & D innovation, service, and marketing differentiation strategies are positively related to performance. The results validate the fact that foodservice firms could reinforce strategic decisions through a variety core competencies and achieve continuous performance through competitive strategies.

• 한국식품조리과학회지
• /
• 제23권4호통권100호
• /
• pp.469-480
• /
• 2007

The purposes of this study were to assess the perception of the characteristics of Condonopsis lanceolata dishes and to find out the development need & willingness to purchase for Condonopsis lanceolata dishes in view of industrial foodservice dieticians. Of 250 questionnaires distributed, 152 completed questionnaires were used for the statistical evaluation. Statistical data analysis was using SPSS 10.0 program for descriptive analysis, $X^{2}$-test, t-test and analysis of variance. The perception score on the characteristics of Condonopsis lanceolata dishes varied according to the number of meals served, mean price of a meal, type of food service management, food cost variation, offering type, and intake frequency; however, perception score was not affected by the number of meal serving/day and the type of menu. Regarding processed foods containing Condonopsis lanceolat, the need for developing side dishes was the highest in processed foods using Condonopsis lanceolata, followed by alcoholic beverage, one dish foods, health foods, and desserts. The score for willingness to purchase dessert of Condonopsis lanceolata was the highest, followed by alcoholic beverage, one dish foods, health foods, and side dishes.

• 한국식생활문화학회지
• /
• 제35권1호
• /
• pp.79-85
• /
• 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.

• 대한지역사회영양학회지
• /
• 제10권2호
• /
• pp.234-242
• /
• 2005

This study was conducted to evaluate the sanitary management status of school foodservice in Deajeon and Chungnam and to suggest basic data for sanitary improvement. A questionnaire was used in this study as a survey method. The subjects consist of 529 dietitians that are employed in the school ($primary{\cdot}middle{\cdot}high\;school$) foodservice. These results may be summarized as follows : $71.0\%$ of surveyed school foodservices managed separately place for contamination and uncontamination. $91.5\%$ didn't maintain adequate temperature at kitchen. A holding rate of hygiene utensils is lower in Chungnam than Daejeon. The dietitian group aged 30-34 showed significantly higher scores than other groups in personal hygiene of employees. The dietitian group graduated from a college showed significantly lower scores than other groups in purchasing & receiving, preparation, storage, food remains & waste, kitchen utensils and equipments and personal hygiene. It was significant to sowing, personal hygiene and facilities & structure by Daejeon and Chung-nam. In serving, Daejeon showed significantly lower scores than Chungnam. In personal hygiene, facilities and structure, Chungnam showed significantly lower scores than Daejeon. The foodservice group (started < 1990) showed significantly lower scores than other groups ($started{\ge}1990$) in preparation.

• 대한가정학회지
• /
• 제49권2호
• /
• pp.13-26
• /
• 2011

The purpose of this study was to analyze the trend of dietary lifestyle-related research articles during the period from 1990 to 2009. A total of 44 articles were identified and subjected to content analysis. Article content was coded according to subject of study, age of respondents, sample size, type of sample, statistical methods used and location of study. The most important type of content category was the study subject, and this was subdivided into research related to 1) dietary pattern, 2) health, 3) dining spaces, 4) foods, 5) restaurant/institutional foodservices, and 6) beverage-related topics. The most common subject was restaurant/institutional foodservice-related research (59.1% of articles), followed by beverage-related research (20.5%). These two subjects accounted for approximately 80% of all the 44 articles reviewed.

• 한국식품조리과학회지
• /
• 제28권4호
• /
• pp.451-461
• /
• 2012

The purposes of this study were to examine the financial statements and analyze the financial soundness of contract foodservice management companies(CFMC) using the financial ratio. The statistical data analysis was completed using Microsoft Excel(ver.2007) for the trend line equation and using SPSS Win(ver.18.0) for wilcoxon-rank sum test. Increased asset, debt, capital and sales occurred in most of the CFMCs, but the financial trend of firm D decreased for operating profit and net profit. The financial ratio for investigating a firm's financial soundness was based on liquidity, stability, profitability, activity, and growth through financial statements. Most of the CFMCs had maintained outstanding financial soundness from 1999 to 2011. The financial statements during the decade were verified and fluctuated. The directly affected CFMCs by a school foodservice' sanitation accident had maintained better financial statements than those of other CFMCs. Therefore, there was opportunity for directly affecting CFMCs involved in school foodservice' sanitation accident to diversify the business portfolio of the firms.

• 대한영양사협회학술지
• /
• 제11권4호
• /
• pp.381-392
• /
• 2005

This study compared he importance of food service, views to the performance, management objectives, and recognition gap about the contract contents towards the dietetic departments of hospitals that manage the patients' food service and managers of contract managed companies, and dieticians. It conducted questionnaires and survey towards the vice director and dieticians of 17 hospitals, over 500 beds, and the persons responsible for contract managed companies and dietitians who were in charge of food service. The hospitals showed significantly(p<0.05) higher the importance scores in menu planning, the distribution of meal, sanitation management, and leadership than those of the contract managed companies. In the difference of hospitals and contract managed companies about performance, it appeared high in the contract managed companies. In the importance of the foodservice management objective, the hospital had significantly(p<0.05) higher scores in the management of client's satisfaction and quality improvement element through management innovation than those of the contract managed companies. In the importance of contract term, the contract method, expense, and payment condition of commission fee were significantly(p<0.05) high scores in the contract managed companies, compared to the hospital.