• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.573-582
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• 2006

The perception and attitude of dietitians on processed meats with seasoning were investigated. Questionnaires were distributed to 176 dietitians at school foodservice operations in Kyungnam province. In the survey results, about half (Ed-better to give the exact number of percentage) of the dietitians answered that it is ‘necessary’ to develop processed meats with seasoning. Regarding desired product characteristics, the dietitians were asked about-reduced additive use, good hygienic quality, nutritious and healthy quality, low salt content and adequate supply of nutritional information. Over half of the dietitians-(65.5%) preferred Korean style processed meats with seasoning. The cooking types chosen as new developments for Korean processed meats with seasoning were grilled (36.2%), fried (19.8%), and roasted (18.6%). The dietitians wanted no or only a little increase in the price compared to current commercial products, 1kg (50.6%) size as the package unit and 7 days (45.1%) shelf life under refrigerated or frozen storage.(Ed-confirm the highlighted changes) A majority of the dietitians (64.2%) responded positively to buy the processed meats with seasoning if the products meet their needs.

• 한국생활과학회지
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• 제24권4호
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• pp.513-529
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• 2015

This study performed corroborative analysis by establishing hypothesis so as to corroboratively define the effect on brand attitude of psychological risk recognition in the case where consumers reading negative media news related to bakery recognize crisis communication on the basis of which point. According to corroborative analysis, the role of psychological crisis perception as parameter is confirmed in the causal relation between crisis communication recognition and brand attitude. Such result of study confirms that the positive change in crisis communication recognition reduces psychological risk perception to bakery products and such psychological risk perception eventually become factor which affects brand attitude over products. Such result of study suggests that when reading negative media news on bakery, the influence on consumer's evaluation of news on the basis of certain point and the influence on the formation of causal relation between psychological risk perception and brand attitude has scientific ground. In the aspect, the main result of this study is to find the clue that when comparing precedent study between crisis communication recognition and brand attitude, psychological risk perception is realized with brand attitude as media by verifying the parameter role of psychological risk perception.

• Journal of Community Nutrition
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• 제6권1호
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• pp.42-47
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• 2004

The purpose of the study was to investigate assisted living residents' perception of foodservice experience using a qualitative approach. A total of 14 residents who lived in assisted living units of a continuing care retirement community participated in interview sessions. The interviews were semi-structured with open-ended questions. The interviews were transcribed and coded to identify themes from the responses. The residents perceived the availability of choices, variety of foods, and service positively, but expressed concerns about food preparation, food quality, and repetitive menus. They were particularly concerned with tough and dry meats. The foodservice department should consider the older residents' ability to chew and their changing taste buds when determining quality of food purchased and preparation methods. The residents considered the service pleasing and described it as satisfactory. They stated that the service staff was friendly but needed more training in proper service techniques. Communication between the foodservice department and the residents was an area to be improved. The foodservice department should increase the residents' involvement in the menu planning and evaluation of the foodservice on a routine basis. Foodservice managers and dietitians working for the older adults can utilize the findings of the study to identify strategies to improve foodservice at their facilities

• Journal of Community Nutrition
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• 제6권1호
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• pp.41-47
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• 2004

The purpose of the study was to investigate assisted living residents' perception of foodservice experience using a qualitative approach. A total of 14 residents who lived in assisted living units of a continuing care retirement community participated in interview sessions. The interviews were semi-structured with open-ended questions. The interviews were transcribed and coded to identify themes from the responses. The residents perceived the availability of choices, variety of foods, and service positively, but expressed concerns about food preparation, food quality, and repetitive menus. They were particularly concerned with tough and dry meats. The foodservice department should consider the older residents' ability to chew and their changing taste buds when determining quality of food purchased and preparation methods. The residents considered the service pleasing and described it as satisfactory. They stated that the service staff was friendly but needed more training in proper service techniques. Communication between the foodservice department and the residents was an area to be improved. The foodservice department should increase the residents' involvement in the menu planning and evaluation of the foodservice on a routine basis. Foodservice managers and dietitians working for the older adults can utilize the findings of the study to identify strategies to improve foodservice at their facilities.

• 한국식생활문화학회지
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• 제33권4호
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• pp.345-353
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• 2018

This study examined how the consumers' perception of GM food affects their purchasing behavior. In addition, this study investigated how the amount of knowledge a consumer has regarding GM food affects their perception of this type of food. The quantitative research method was used to collect data. The data from a self-administered survey, which was conducted in South Korea, was analyzed using descriptive analysis, ANOVA, factor analysis, and multiple regression analysis methods. The results of the survey indicate that most respondents may have unknowingly purchased GM food. Further, the respondents reported that they likely had known about or had heard of GM food. In addition, the survey indicated that the amount of knowledge possessed by the respondents regarding GM food greatly affected their perceptions of this type of food. These findings will contribute to the current GM food market by providing the food market with additional information relating to the consumers' perceptions of GM food.

• 대한지역사회영양학회지
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• 제4권3호
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• pp.454-465
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• 1999

Consistently delivering good service quality is a complex and dynamic process. In this matter, service differs from tangible products and is highly dependent on the business and service provider. Therefore, efficiently managing the process of delivering service quality can contribute to profits for organization and satisfaction to customers. This study was performed to define service quality, and to investigate the personal and operational characteristics that impacts the service quality provided by foodservice provider. The responses from 278 foodservice providers and 427 customers in 82 fast-food and family restaurants were used in this analysis. Descriptive, Factor Analysis, T-test, ANOVA, and Correlation Analysis were used for statistical Analysis. The Results of this study were as follows : 1) The perception of foodservice provider was significantly higher than that of the customers in most of the 21 service quality attributes. 2) The 6 dimensions derived from Factor Analysis explained 56.8% for service quality. 3) Among the personal characteristics of the foodservice provider, the level of education and the position in the job led to a significant difference in some of the service qualities. 4) The type of restaurant played an important role in foodservice providers'perception of service quality. 5) Month since opening had a negative correlation with 'Atmosphere' and a positive correlation with 'Reputation', while the number of seats showed a positive correlation with 'Atmosphere' and a negative correlation with 'Food'and 'Convenience'. 6) In general, the characteristics of sales had a positive correlation with service quality. 7) The proportion of part-time employees showed a negative correlation with 'Atmosphere' and 'Food', and a positive correlation with 'Reputation'.

• 한국식품조리과학회지
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• 제21권2호
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• pp.250-262
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• 2005

The purpose of this study was to evaluate the perception of students' and employees' perception with for their high school foodservicein Busan area. For this purpose, questionnaires were distributed among the 324 students and 93 employees in 12 high schools in the Busan area. The students assessed the importance and performance of school foodservice as 4.00/5.00 and 2.97/5.00., respectively, and T the employees assessed the importance and performance of as 4.07/5.00 and 3.77/5.00, respectively. The importance mean scores of students wereshowed significantly (p<0.01) higher scores in internal environment factor and sanitation factor than those of employees, but the performance mean scores of students wereshowed significantly (p<0.01) lower scores in all the factors than those of employees. The importance grid of students and employees showed that the items of the high with to the low with of consideration of preference in menu, appropriate the meal hours, rapidnessrapidity of service, and prompt dealing with complaints were high scores to the students, but low scores to the employees. The performance grid of students and employees showed that the items of the low with students to the high with employeesfreshness of food ingredients, offering the consistency of consistently good service, rapidnessrapidity of service, prompt dealing with complaints, communication between students and employees, and food cleanliness were low scores to the students, but high scores to the employees of dish. Therefore, it would seem to be desirable that the foodservice manager may be plans the strategies with the involvement of students in the process from planning the menu to proposinge of ideas for improvement.

• 대한영양사협회학술지
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• 제1권1호
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• pp.54-65
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• 1995

Commissary school foodservice system has been expanded rapidly in elementary foodservices in Korea. Therefore, it is essential that cost effectiveness should be assessed by comparing between alternative systems. The objectives of this study were to assess the effects on meal costs of foodservice systems and other school characteristics in terms of meal costs/day per 1 person ; to examine financial management practices and dietitians' perception concerning importance of school foodservices financial management. A total of 16 commissary schools in nationwide and 102 conventional schools at Chungnam province and Seoul were participated in this survey by mails. The results are as follows 1. Average meal costs per one person was 1,232.6 won evaluated on the standards of monthly budget basis on June, 1994. Average food costs per one person was 836.1 won(67.83%), average labor cost was 320.1 won(25.97 %) and operation costs was 76.3 won(6.2 %). 2. Average meal costs per one person did not show any significant difference between commissary and conventional foodservice schools. Meal costs of the island type and the rural type were significantly higher than those of the urban type. Meal costs of schools in Chungnam and other province were higher than schools in Seoul. The schools with less than 200 feeding numbers were higher than the schools more than 201 in meal costs per one person. 3. Food costs per one person were higher in the urban type, especially in Seoul, as the scale of feeding number increased. Labor costs and operational costs were increased in island type as well as in the schools of small feeding numbers. 4. Foodservice teachers, not dietitians were in charge of foodservice duties at the 75 % of satellites. Dietitians participated in the satellite foodservice duties were only averaged at 2.19 visits per month of 20 feeding days. 5. Items which influenced by food costs per person at the step of foodservice production were purchasing method, the perception of inventory, the distributor for foodservice, and usage of standardized recipes.

• 한국식품조리과학회지
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• 제19권4호
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• pp.403-412
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• 2003

The purpose of this study was to develop methods for foodservice employees to perform by measuring their levels of sanitation and hygiene practices. The employees' sanitation and hygiene competency list for school foodservice was developed on the basis of the job standardization. The competency list was divided into three parts; (1) before starting the work, (2) during the work and (3) after the work. The levels of the employees' sanitation and hygiene practices were evaluated by dietitians and by the employees themselves. Most schools had conventional foodservice systems (83.4%), which were operated by contract management (94.8%). It was found that the highest practice level related to sanitation and hygiene before starting work, with the lowest levels observed after work. The item related to the cleaning and sanitizing of dishes had the lowest practice level score. Employees perceived their sanitation and hygiene practice after work to be worse than before starting and during work. The items of ″Clean and sanitize all large stationary equipment after every use, and record equipment monitoring chart″ and ″Do not clean dishes and utensils in production area″ had the lowest scores by employees. The scores of the employees were similar to the perception of the dietitians.

• Journal of Nutrition and Health
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• 제48권1호
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• pp.105-112
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• 2015

본 연구는 친환경 식재료를 이용하여 학교급식을 운영하고 있는 제주지역 초등학교의 학부모 530명을 대상으로 친환경급식에 대한 인식도 및 만족도를 조사 분석함으로써 친환경급식에 대한 학부모의 인식을 제고시키고 친환경급식의 신뢰성 및 급식효과를 높일 수 있는 방안을 모색하기 위한 기초자료를 제공하고자 하였다. 조사대상의 친환경 식재료에 대한 인식도는 5점 만점에 대해 평균 3.52점으로 나타났고 친환경농산물과 일반농산물의 차이 (3.76), 친환경농산물의 종류 (3.51), 식품 구입할 때 농산물 품질마크나 원산지 등 확인 여부 (3.45), 친환경농산물 인증기준 및 표시 등의 인지도 (3.31)의 순으로 나타났으며 친환경농산물과 일반농산물의 차이 인지도에서 동지역 학부모의 인지도 (3.94)가 읍 면지역 학부모의 인지도 (3.79)보다 유의적으로 높게 나타났다 (p < .05). 조사대상의 친환경 식재료 사용에 대한 신뢰도는 '믿는 편이다'가 71.2%로 가장 높게 나타났고 친환경급식 실시 여부 인지도에 있어서는 조사대상 학부모의 75.0%가 '알고 있다'고 응답하여 대부분의 학부모가 인지하고 있음을 알 수 있었으며 친환경급식비 일부를 지방자치단체와 교육청에서 지원받고 있는 것을 알고 있는지에 대한 인지도는 조사대상의 53.5%만이 알고 있는 것으로 나타났다. 조사대상의 친환경급식 실시에 대한 동의 여부에 있어서는 조사대상의 98.3%가 동의하는 것으로 나타나 거의 모든 학부모가 친환경 학교급식을 실시하는 것에 동의하고 있음을 알 수 있었고 친환경급식의 찬성 이유에 대해서는 '건강 안전성의 확보'가 87.0%로 가장 높게 나타났다. 조사대상의 친환경급식 만족도는 5점 만점에 대해 평균 3.88점으로 나타나 비교적 만족도가 높음을 알 수 있었고 식재료의 안전성 (3.98), 알맞은 영양 공급 (3.94), 몸에 좋은 식재료 (3.91), 음식의 품질 (3.89), 음식의 맛 (3.70)의 순으로 나타나 식재료의 안전성과 영양적인 측면에 대한 만족도가 높음을 알 수 있었다. 조사대상 학부모들의 친환경급식 이후 학교급식 만족도변화에 있어서는 만족도 증가 (55.0%), 만족도 변화없음 (42.3%), 만족도 감소 (2.7%)의 순으로 나타나 절반 정도의 학부모들이 친환경급식 이후 학교급식에 대한 만족도가 증가되었음을 알 수 있었다. 친환경 급식 이후 조사대상자의 만족도가 높아진 이유에 대해서는 안전한 음식 제공 (70.5%), 급식의 질 향상 (26.3%), 음식의 맛 향상 (2.6%), 기타 (0.5%)의 순으로 나타났다. 조사대상의 친환경 식재료에 대한 인식도, 친환경급식에 대한 인식도 및 친환경급식 만족도간의 상관관계를 분석한 결과 친환경 식재료에 대한 인식도는 친환경급식에 대한 인식도와 약한 정 (+)의 상관관계 (r = 0.234) (p < .01), 친환경 식재료에 대한 인식도와 친환경급식에 대한 인식도는 친환경급식에 대한 만족도와 약한 정 (+)의 상관관계 (r = 0.287, r = 0.254)를 나타내 (p < .01), 친환경 식재료 및 친환경급식에 대한 인식도는 친환경급식에 대한 만족도에 유의한 영향을 미치고 있음을 알 수 있었다.