• 한국조리학회:학술대회논문집
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• 한국조리학회 2006년도 제8차 해외연수및 제3차 국제학술세미나
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• pp.29-46
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• 2006

• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 2007년도 추계학술대회
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• pp.451-455
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• 2007

This paper introduces service quality systems such as tourism service, outbound travel services, domestic travel services, condominium services, and, foodservice golf club services, These service quality systems include terminology of travel agencies and tour operators, process, infrastructure, and, terminology of hotels and other types of tourism accomodation.

• 대한지역사회영양학회지
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• 제21권1호
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• pp.12-24
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• 2016

Objectives: The objectives of the study were to investigate the school nutrition teachers' perception on their job and to find out recommendations needed for its improvement in order to provide a quality foodservice and nutrition education at schools. Methods: A total of 219 school nutrition teachers in Seoul were surveyed using selfadministered questionnaires. Results: The perceived importance of the 16 job duties was rated 3.8 based on a 5-point scale (1: very unimportant - 5: very important). The importance of six duties including nutrition management, production management, nutrition education, and food safety management were rated over 4 point but that of record-keeping for documents, official reporting, and service management was rated the lowest. Importance-Performance Analysis showed that nutrition management, receiving/storage management, production management, menu management, food safety management, and equipment/facilities management should be emphasized to maintain the current performance of duties. The performance of the nutrition education and counseling needed to be improved since the importance scores were greater than average but the performance scores were lower than the average. Official reporting and miscellaneous jobs were rated the highest for simplification need. More than half of the respondents agreed that equipment/facilities management, miscellaneous jobs, service staff supervision, and service line supervision could be allocated to other school departments. Conclusions: School nutrition teachers should invest more time and resources on their core job duties such as nutrition management, production management, food safety management, and nutrition education for providing quality foodservice and nutrition education. To reflect the environmental changes of school foodservice, a reasonable staffing index of school nutrition teachers needs to be developed. In addition, hiring an assistant or implementing school nutrition teacher internship programs can be useful to reduce workloads of the nutrition teachers.

• 한국식품조리과학회지
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• 제13권2호
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• pp.124-146
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• 1997

The study was surveyed to evaluate the foodservice program. The survey was conducted based on instrument which was developed by reviewing previous research. The instrument was provided to 60 nutritionists at the elementary schools in Taegu area. The data include 4 major parts of task performance rate, delivery and service, menu management, and satisfaction of foodservice facilities. Data obtained from survey are analyzed by SPSS program. These results show that the performance rates of determination of nutritional needs and menu planning is high to 98.3％ both and 23％ of nutritionists don't perfomed nutrition education.

• Journal of Nutrition and Health
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• 제39권4호
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• pp.417-425
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• 2006

The purpose of this study were to a) investigate operation of human resource in contract foodservice management company (CFMC), b) identify the staffing indices for the establishment an labor productivity for CFMC, and c) develop standardized model of staffing demand as foodservice's scale in CFMC. The data was collected using FS intra-net system from 138 contract-managed foodservice operations in A CFMC and statistical analysis was completed using the SAS/win package (ver. 8.0) for description analysis, ANOVA, Duncan multiple comparison, pearson correlation analysis, and regression analysis. The types of operation were included factory (45%), small scale operation (26%), office (11%), department store (10%), training institute (4%), and hospital (3%). The distribution of foodservice scale was classified by meal served was as follows; 'less than 500 meals (47%)', 'from 500 to 1500 meals (25%)', 'from 1500 to 2500 meals (17%)', and 'more than 2500 meals (12%)'. There was two types of contract method, fee-contract (53%) and profit-and-loss contract (46%) Some variables were significantly high operation indices such as selling price, food cost, monthly sales, net profit and others were significantly low operation indices such as labor, meal time a day in the small foodservice on meal scale (p<.001). The more foodservice was large, the more human resource was disposed on dietitian, cook, cooking employee altogether (p<.001). Foodservice in A CFMC was divided into 2 groups by 500 meals a day, according to comparative analysis of labor productivity as meal scale per working hour, meal scale a day and operation indices as meal per foodservice employee, meal per cooking employee (p<.001). The regression equation model was developed as 'the number of employees=1.82+0.014 ${\times}$ meal served' in the operation of less than 500 meals, 'the number of employees=9.42+0.013 ${\times}$ meal scale a day -0.94 ${\times}$ meal scale per working hour' in the operation over 500 meal scale using labor productivity indices and operation indices. Therefore, CFMC could be enhanced efficiency of human resource arrangement using the standardized model of staffing demand and would be increased effectiveness of profit.

• Journal of Nutrition and Health
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• 제38권2호
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• pp.180-189
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• 2005

The purposes of this study were 1) to analyze the effect of the ERP quality (system quality, information quality, service quality) on the performance (end user satisfaction, user's performance, system utilization) of business, 2) to conduct the causal-effect analysis between outcome variables (user's satisfaction, user's performance, system utilization) of ERP in the contract foodservice management company. The questionnaires were distributed to 260 end users (dietitians, foodservice management managers) in charge of managing the institutional foodservice such as the office (government agencies, factories), schools (universities, middle and high school) and hospitals which were managed by contract foodservice management company 'C' in Seoul and Kyunggi. The surveys were performed from July 26, 2004 to July 30. 2004. Two hundred and fifty (250) questionnaires were responded (response rate: 96.2%). The statistical analysis was conducted using SPSS Win (11.5). And the descriptive analysis, factor analysis, reliability test, pearson correlation, simple and multiple regression analysis were performed. The results showed that among the 3 factors (system quality, information quality, service quality), the system quality and information quality were proved to have an effect on the user's satisfaction and user's performance significantly (p < .05). The influence of ERP quality (system quality, information quality, service quality) on system utilization were testified to be statistically significant (p < .05). The user's performance were affected significantly by system utilization (p < 0.001) and end user's satisfaction (p < 0.001). As a conclusion, to improve user satisfaction, which is the ultimate performance variable of an ERP system, high quality of an ERP system is the pre-requisite. And the user satisfaction and performance of business would be higher with the better quality ERP system. When constructing ERP system for the contract foodservice management company, we should improve system utilization and user satisfaction altogether so that user's performance could be ultimately enhanced and we should make efforts to enhance the quality level of ERP. (Korean J Nutrition 38(2): 180～189, 2005)

• 대한지역사회영양학회지
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• 제12권2호
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• pp.178-188
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• 2007

This study was performed to suggest a new efficiency measurement indicator is necessary for evaluating management efficiency of food service operations in contract-managed foodservice companies, to distinguish efficient food service providers and inefficient ones by measuring comparative efficiency among food service operations, and to provide guidance for effective management through showing benchmarking targets for improving inefficient food service providers. The subjects of this study were the 93 B&I foodservice Operations of a domestic contract food service company. The analysis was conducted using CCR model in DEA model. A software, 'Frontier analyst', was used for the analysis. Based on the results derived from comparison of efficiency evaluation classified by providers with use of DEA, it was possible to identify efficient food providers and inefficient providers, and subsequently provide benchmarking guidelines for improvement of the inefficient groups. In analyzing the differences between the results of DEA efficiency evaluation by detailed operation status of food service providers, there was significant difference of efficiency outcomes in terms of contract types, while there was no significant difference in terms of business condition.

• 한국식품조리과학회지
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• 제14권1호
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• pp.124-132
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• 1998

The purpose of this study was to evaluate the performance and importance of dietitians' role in order to provide basic information for an efficient foodservice management. This approach was achieved using a variety of quantitative and qualitative informations including general foodservice management, dietitian's role performance and importance. A survey of 453 office and factory foodservices was undertaken and detailed information was collected. Statistical analysis of data was performed using SAS package program for descriptive analysis, 1-test, $\chi$$^2$ test, and analysis of variance. The general characteristics of the dietitians were that 80.20% were aged between 20∼29 and 66.49 had work experience with less than 5 years. And 61.68% were graduated from college. The Importance-Performance Analysis (IPA) technique was used for obtaining information of dietitian's foodservice management practices. By the results of the IPA technique, foodservice attributes with fair to poor performance and high impotance was service management for customer satisfaction. The average scores of dietitian's role performance and importance were 3.33 and 4.03 out of 5, respectively. Dietitians with work experience more than 10 years and aged more than 30 years old had more work performance than those.

• 한국조리학회지
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• 제14권4호
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• pp.41-54
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• 2008

Various techniques of business innovation such as MRP, ERP have been introduced, which has offered many advantages to the foodservice industry. However, these techniques optimized only a part not for the whole supply chain. For overcoming this problem, companies introduced SCM(Supply Chain Management). Since SCM research for restaurant business hasn't been widely studied, this research focuses on the relation between purchasers and suppliers in the domestic restaurant business. It divided the types of purchaser-supplier relationships in the foodservice industry and studied the influences that partnership factors have for the results. The SCM achievement was divided into asset management, job efficiency and customer satisfaction sharing, reliance/cooperation, professional technology and relation concentration. Under these factors, it looked into the difference that partnership affects SCM achievement. It made it easy to understand the importance by practically analyzing the relation of partnership factors extracted by SCM achievement and investigation suggested by the previous researches. It was found that the partnership factors such as extracted information sharing, reliance/cooperation, professional technology, and relation concentration positively affect the SCM achievement such as asset management, job efficiency and customer satisfaction.

• 한국식생활문화학회지
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• 제38권2호
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• pp.73-82
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• 2023

Since delivery food has become a new dietary culture, this study examines consumer awareness through big data analysis. We present the direction of delivery food for healthy eating culture and identify the current state of consumer awareness. Resources for big data analysis were mainly articles written by consumers on various websites; the collection period was divided into before and after COVID-19. Results of the big data analysis revealed that before COVID-19, delivery food was recognized as a limited product as a meal concept, but after COVID-19, it was recognized as a new shopping list and a new product for home parties. This study concludes by suggesting a new direction for healthy eating culture.