• Journal of Nutrition and Health
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• 제30권7호
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• pp.854-869
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• 1997

This study was conducted to evaluation the quality of meals served in elementary school based on nutrient contents and food diversity . A questionnaire was mailed to school foodservice dietitians requesting one week menus for April and October . Menus served in 388 schools from each province and from major cities in Korea were analyzed. Mean nutrient contents per meal of persons served, and food expenses per meal. Mean percentages of energy from fat was 20.2% , and was significantly l different by foodservice system. When nutrient contents were converted to amount per 1, 000kcal, all were higher than that calculated from RDA except calcium, iron, and Vitamin A. Most of these were not significantly different according to area, foodservice system, the number of persons served, and food expense per meal. Compared to 1/3 of RDA for children , many meals provided lower amounts of energy, Vit A, VitB2, and Ca. More than half of the meals provided less iron than 1/3 RDA for 10-12 years girls. Using the highest values of RDA for the elementary school age group as evaluation, criteria nutrient adequacy ratios(NAR) were lowest for Ca(0.61), Vit A(0.57), and iron(0.77). The mean adequacy ratio(MAR) was 0.86. Mean numbers of food items and dishes per meal were 15.3 and 5.1 , respectively. 66.3% of the meals provided three food groups of grain, meat, and vegetable. Except for the number of different food items served per meal, the aspect of food diversity was similar to that of nutrient contents. There was significant positive correlation between mean number of different food items served per meal and nutrient content . In summary , schools in small cities and rural areas than those in large cities, schools adapting commissary or joint management than those or density. Also the more food groups served per meal, the higher the nutrient content per meal . In summary , schools in small cities and rural areas than those in large cities, schools adapting commissary or joint management than those adapting conventional foodservice system, schools serving smaller number of persons, and schools with higher food expenses provided higher energy contents and food diversity.

• 대한영양사협회학술지
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• 제29권3호
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• pp.123-139
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• 2023

In this study, a survey was conducted on the development of meal kits for children's foodservice to increase the convenience of the cooking process. It was performed among the foodservice managers in the 141 children's foodservice facilities registered in the Center for Children's Foodservice Management about meal-kits in Changwon areas. The survey results were analyzed according to the children's foodservice scale type. The biggest problem in a foodservice system was "difficult to purchase food ingredients directly every week" (38.4%) in small-scale children's foodservices, and "difficult to use the served menu without modification" (38.2%) in institutional children's foodservices (P<0.001). The most important factor when choosing the meal kit was "quality" (41.1%). Respondents on having an experience with using the meal kit were low at 34.8%, and the reasons for not using the meal kits were "expensive" (67.3%) and "not fresh food ingredients" (18.4%). The main reasons for not using children's foodservice meal kits were "expensiveness" (64.4%) and "necessity of adding disinfection process" (16.1%). Most of the reasons for not wanting to use children's foodservice meal kits were that they did not trust the safety of the meal kits. The use of meal kits in children's foodservices may reduce the preparation process and increase the efficiency of foodservice although the safety and quality of meal kits should be guaranteed. The appropriate hygiene management standards need to be set, and HACCP should be applied to develop meal kits for children's foodservices.

• 대한지역사회영양학회지
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• 제9권2호
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• pp.233-240
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• 2004

This study was design to grope the suggestions leading synergic effects by bridging the gap between headquarters and branch office, and so to identify the infra-system of contract foodservice management company (CFMC) necessary for operating any kind of branch office including school, hospital and business and industry (B＆I). Among 8 categories consisted of infra-system in CFMC, 'C8. Evaluation ＆ analysis for branch office's operation' was the most important category in the headquarter's viewpoint, while 'C3. Sanitation management system' was the most important category in branch office's viewpoint. In support and application, 'C3. Sanitation management system' was the highest category in both headquarters and branch offices including school, hospital and B＆I. As a result of analysis on gap between main and branch office in importance, support and application in 8 categories, the efforts of communication and community of perception for infrastructure were needed, because 'C4. Education ＆ training for human resource management (HRM) system' and 'C8. Evaluation ＆ analysis for branch office's operation' in importance, 'C2. Menu management system', 'C4. Education ＆ training for HRM system', 'C6. Facility ＆ utility support system' and 'C8. Evaluation ＆ analysis for branch office's operation' in support had a gap. Correlation analysis to grasp the relation between importance of infra-system and headquarters' support or branch office's application showed that headquarters's importance and support were correlated positively in 'C3. Sanitation management system', 'C6. Facility ＆ utility support system', 'C7. Customer satisfaction management system' and 'C8. Evaluation ＆ analysis for branch office's operation' and branch office's importance and application were correlated positively in 'C1. Procurement ＆ food processing system', 'C5. Management Information system', 'C7. Customer satisfaction management system' and 'C8. Evaluation ＆ analysis for branch office's operation'. Lastly, 'C6. Facility ＆ utility support system' in the branch office of school and hospital and 'C2. Menu management system' in the branch office of B＆I were high in importance, low in support and application, therefore Intensive support for these categories was needed. In conclusion, continuous check and improvement for categories, which were identified as an urgent problems to be solved in this study, among infra-structure qualifying for CFMC, would enable contract foodservice industry that has grown quantitatively till now to grow qualitatively.

• 한국식품조리과학회지
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• 제20권5호
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• pp.423-435
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• 2004

The purposes of this study were to compare, through a factor analysis, the perceived level of importance of 4 categories of features relating to food service management between salespeople and clients, to establish an effective marketing strategy for successful contracting. To obtain data on the perceived level of importance level of the factors affecting foodservice management contracts, questionnaires were developed using the Delphi technique, which were modified by apilot test. The questionnaires consisted of 4 categories and 19 items on the factors affecting foodservice management contracts, with the importance level of these factors measured on a 5 point-Likert type scale. Between March 12 and April 13 2003, the self-administrative questionnaires were mailed to the 60 salespeople and 280 clients. A total of 50 clients (25%) and 48 salespeople(77%) responded to the questionnaires. As a result, forprivate contracts and in competitive biding, the differences of the perceived importance level between the salespeople and clients of the 3 categories (the appropriateness of foodservice operation plan, sales ability, the conditions and costs of the contract) were significant. For the 5 items relating to private contracts, Field trip, Menu Management Plan, Sanitation and Safety Management, Cost per meal and Food Cost per meal, both the salespeople and clients perceived high levels of importance for all these items. For competitive biding, both the salespeople and clients perceived high levels of importance for the 6 item the Foodservice operation supportive system, Field trip, Menu Management Plan, Renewal plans for interior and environment, Cost per meal and Food Cost per meal.

• 한국식품조리과학회지
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• 제14권1호
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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.

• 한국식품영양학회지
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• 제26권3호
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• pp.578-590
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• 2013

The subject study was targeted towards nutrition teacher (dietitian) of elementary, middle, and high schools in Seoul areal. In addition, this study was to investigate the current status of school foodservice securement facilities & equipments and to analyze the obstructive factors for executing the HACCP system. The aim of this study was to provide base-line data so that a more efficient & effective sanitary management system for school foodservise can be settled in. All surveys were distributed and collected via email. A total of 305 survey papers were collected and out of these, 300 school results were analyzed and the results are as follows. The order of the securement facilities & equipment furnished were pre-handing equipments>washing>cooking>inspection>facilities>storage>space area>distribution equipments. The awareness of obstructive factors in executing the HACCP system was a total of 3.17 points and the order was as follows. The general obstructive factors>obstructive factors in the cooking staff executing the HACCP system>collaboration between the school/team leaders and the budget supporting department>obstructive factors in the nutrition teacher (dietitian) executing the HACCP system. School foodservice securement facilities & equipments in Seoul area must be renovated and modernized so as to improve its current situation. Furthermore, leadership programs are necessary to enhance nutritionists' understanding of the HACCP system and the cooking staff's competencies in instructing and supervising.

• 대한가정학회지
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• 제33권2호
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• pp.151-157
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• 1995

This is a study on types of foodservice system, the menu, role of the Dietitian, management of the facilities and utensil through the survey conducted at 105 enterprises located in Seoul industrial foodservices which were evenly divided into three groups ; large size of feeding group, medium size of feeding group, small size of feeding group. The sresults are below, 1. Most institutional foodservice was enterprise under direct management. 2. Selective menu was set for the large size of feeding group than small size of feeding group. At budget making, personal management and purchansing management, the dietition role was not important in the large size of feeding group than in the small size of feeding group. 3. Equipped rate of facilities and utensil were greater volume for the large size of feeding group.

• 한국조리학회지
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• 제16권2호
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• pp.367-381
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• 2010

본 연구의 목적은 외식조리전공의 국내 학문분류체계의 문제점을 파악하고, 국내 및 국외 학문분류체계를 비교하는데 있다. 국내 외 비교는 외식산업 경영 학문에 초점을 맞춰 비교하고자 하였다. 본 연구에서는 2차 자료를 이용한 연구에서 유용한 내용분석 방법이 적용되어 국내의 한국학술진흥재단과 한국과학재단, 국외의 미국 국립과학재단(National Science Foundation)과 오라클사(Oracle Corporation), 캐나다의 NSERC(Natural Science and Engineering Research Council), 호주 통계청(Australian Bureau of Statistics)을 분석하였다. 분석 결과, 외식조리 관련전공의 국내의 분류체계는 단계별 계층적 차이에 근거하여 명시되어 있었고, 국외는 대등한 조건의 명칭적 분류로 명시되어 있었다. 본 연구는 향후 외식조리 관련 전공의 효과적인 학문적 분류를 위한 최초의 연구로서 의미가 있다.

• 한국식생활문화학회지
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• 제14권3호
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• pp.233-239
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• 1999

This study was to investigate the factors which influence foodservice dietitians' job satisfaction and dissatisfaction by the elementary school foodservice type using questionnaires. The results of the study are as followings : 1) Foodservice types of the subjects were urban 49(23.2%), country 141(66.8%) and island 21(10.0%). 79.6% of the urban type were operated by the conventional, independent management system, where 38.3% of the country and 52.4% of the island type were operated by conventional, joint management system. 2) Urban type dietitians showed significantly lower satisfaction on their salary & promotion(1.5) compare to country & island types(p<0.05). Island type dietitians showed significantly lower satisfaction on the student's health improving(2.4) compare to country &urban types(p<0.05). 3) Dietitians of urban type were dissatisfied more 'personnel management(3.2)' than dietitians of other two types. Dietitians of country type and island type were dissatisfied more 'extra work load(2.6)' than dietitians of urban type. 4) Work load was lots orderly island, country and urban types. Working attitudes were the most positive at dietitians of urban type and the most negative at dietitians of island type. 5) Job satisfaction and dissatisfaction of dietitians were correlated with number of meals, number of school transfer, cook license, additional job and school foodservice location type.

• 한국식품조리과학회지
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• 제19권5호
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• pp.647-658
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• 2003

Foodservice at elementary schools has been provided nation-wide. It is predictable that foodborne diseases would increase continuously. Formation of a counterplan is urgently needed. This study was designed to identify the stage which contains the critical control points (CCPs) for the microbiological management of HACCP (Hazard Analysis Critical Control Point) at the foodservice provided at elementary schools. Foodservice places at four elementary schools in Seoul were sampled and the overall hygiene of cooking, utensils and equipment, employees, and environment by season were examined. The results showed that the number of bacteria in overall samples was increased and that E. coli, Salmonella and Staphylococcus by biochemical test emerged in more diverse samples in summer than in spring. Particularly, the number of aerial bacteria in summer was three-fold greater than that in either spring or winter. E. coli 0157 was not detected, although Salmonella was identified by PCR analysis in the meat knives, chopping boards, waste bins and meat dish at elementary school foodservice. According to this data, cross-contamination should be managed in the stage of mixing up the ingredients with improper equipments and insanitary treatments. Thus, the establishment of SSOP (Sanitation Standard Operating Procedures) and GMP (Good Manufacturing Practice) at elementary school foodservice is stringently required, along with sanitation education for workers and employees as CCPs.