• 한국식생활문화학회지
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• 제22권6호
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• pp.757-764
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• 2007

The purpose of this study was to investigate the dietary habits and demand for nutrition service of university dormitory residents. Out of 450 questionnaires distributed to the undergraduate and graduate students residing in a university dormitory, 335(74.4%) returned and 265(58.8%) were analyzed. The analyzed sample included 140 males(52.8%) and 125 females(47.2%). The number of undergraduate and graduate students were 183(69.1%) and 82(30.9%), respectively. Male and undergraduate students tend to more frequently use dormitory foodservice than the respective counterpart. About 21% of respondents skipped breakfast everyday and almost 2/3 of respondents skipped breakfast more often than $3{\sim}4$ times a week. The most often chosen reason for skipping meals was 'lack of time' for lunch and dinner as well as breakfast. Graduate students tend to drink coffee more often than undergraduate students. Male students were more likely to drink carbonated drinks and alcohol compared with female students. Over half(59%) of respondents were taking multivitamins and mineral supplements. About 80% of respondents perceived their health average or above. New residents having moved in to the dormitory less than a semester before tend to perceive their heath status worse than the residents having lived longer in the dormitory. The demand for nutrition service was high as shown by the high percentage of respondents willingness to receive the service: 76% for nutrition assessment service and 63% for nutrition counseling service. Such demand did not differ between males and female respondents. However, graduate students were more willing to participate in nutrition counseling service than undergraduates.

• 한국식품조리과학회지
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• 제26권1호
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• pp.41-53
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• 2010

The purposes of this study were to: a) investigate personal and foodservice operational factors affecting job stress of school foodservice dietitians, b) analyze the contribution of emotional labor to job stress of school foodservice dietitians. A survey was conducted from May 2 to June 13, 2008 to collect data from school foodservice dietitians (N=546). 206 questionnaires were returned completed, and 15 improperly-completed questionnaires were excluded. Finally, 191 questionnaires were used for final statistical analysis (usage rate : 34.98%). The results of the study were as follows. First, personal variables significantly affecting dietitians' job stress were 'monthly bills(p<0.05)' and 'total length of time in school foodservice (p<0.05)'. Second, foodservice operational variables affecting dietitians' job stress were 'school level (p<0.05)', 'type of school foodservice management (p<0.01)', 'number of meal service times (p<0.05)', 'total number of meals served per day (p<0.001)', 'number of meals served per day for students (p<.001)', 'number of meals served per day for teachers (p<0.001)', and 'number of foodservice staff (p<0.001)'. Third, emotional labor was found to contribute significantly to the job stress of dietitians in school foodservice (p<0.001). It was found that as dietitians experience more emotional labor at work, more job stress is experienced. Stress management is a very important and meaningful contributor to foodservice quality as well as to personal well-being for workers in school foodservice. Therefore, it is proposed that management of emotional labor is essential for stress management. Further, emotional labor and job stress should no longer be considered a personal matter, but rather should be approached systematically in all aspects of a school foodservice organization.

• 한국조리학회지
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• 제5권1호
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• pp.105-127
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• 1999

The purpose of this study was to investigate cook′s duties in the School Foodservice law, comparing with those of other countries and to suggest the more useful details of cook′s duties. As a result of this study many things of the cook′s duties in the School Foodservice law have to be changed. If then, the gap of the School Foodservice law and Food Sanitation law will be decreased, logical application of two laws could be possible and a lot of cook′s abilities could be enoughly used. Compared with other countries, cooks can be responsible officials in the School Foodservice. Suggestions about cook′s duties in the School Foodservice law are as follows. 1. Not only dietitian but also cook should be subscribed as a responsible official in the School Foodservice law. 2. Not only the duties of dietitian but also those of cook should be subscribed in the School Foodservice law. 3. Cook as a responsible official of School Foodservice should investigate the food as well as dietitian. 4. Dietitian teaches cook and assistant cook how to cook presently by the School Foodservice law, but cook should teach how to cook because cooking is cook′s major and cook gets the national certificate of cooking. 5. Cooks do job under dangerous circumstances, so extra money should be paid to cooks. 6. Even if not being described in the law and education of sanitation is presently done in the cook′s reeducation, dietitian educates sanitation to cook, so it has to be changed. Cook can educate sanitation to other workers in the School Foodservice. 7. The name of office room in the School Foodservice systems "dietitian′s room" should be changed to "Foodservice office room". If those suggestions are accomplished, cooks and dietitians can cooperate effectively and respectfully and the better School Foodservice can be served to students.

• 한국식품영양과학회지
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• 제43권12호
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• pp.1920-1928
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• 2014

본 연구에서는 부산 소재 중학교 10개교에서 총 826명 학생을 대상으로 개인급식 위생 및 학교급식 위생에서의 중요도와 수행도 조사를 통해 급식위생의 문제점을 파악하여 학교급식 위생을 향상시키는 데 필요한 자료를 제공하고자 하였다. 학생들의 개인급식 위생 전체 평균 점수는 중요도 3.81/5.00점, 수행도 3.60/5.00점이었고 학교급식 위생에 대한 총 평균 점수는 중요도 4.23점, 수행도 3.66점이었다. 개인급식 위생에서 중요도 점수가 가장 높은 항목은 '음식을 향해 기침이나 재치기 하지 않기'였고 가장 낮은 항목은 '배식시에 잡담을 하지 않기'였다. 수행도 점수가 가장 높은 항목 역시 '음식을 향해 기침이나 재치기 하지 않기'였고 가장 낮은 항목은 '올바른 방법으로 손 씻기'였다. 남학생이 여학생에 비해 개인급식 위생의 중요도 수행도 점수가 높게 나타났고, 학년에서는 저학년인 경우 개인위생에 대한 중요도 인식과 수행도가 높았다. 학교급식 위생의 중요도 점수와 수행도 평가 점수는 모두 음식위생> 기기 시설위생> 환경위생> 배식원위생의 순으로 나타났다. 학교급식 위생에 대한 중요도 평가 점수는 여학생이 남학생보다 유의적(P<0.001)으로 높게 나타났고 학년별에서는 3학년이 1, 2학년보다 유의적(P<0.001)으로 낮은 점수를 보였다. 학교급식 위생의 수행도 평가 점수는 남학생이 여학생보다 높은 점수를 나타냈으나 유의적인 차이는 없었다. 학년별 수행도 평가 점수는 1학년이 2, 3학년보다 유의적(P<0.001)으로 높았다. 격자도 분석 결과, 중요도는 높으나 수행도가 낮아서 가장 개선이 요구되는 항목은 학생의 개인급식 위생에서 '식사 전 손 씻기'이며, 학교급식 위생에서는 '식판의 청결도'였다. 중학생들의 개인급식 위생의 중요도와 수행도 점수가 학교급식 위생보다 낮으므로 학교에서는 학생들을 대상으로 손 씻기 실천, 올바르게 손 씻는 방법 등 개인위생 향상을 위한 정기적인 위생교육 실시가 필요하겠다. 또한 학교급식 위생에서 수행도 평가 점수가 낮은 식판의 청결, 식판의 건조 등과 같은 식기류의 위생에 대한 문제를 파악하여 해결 방법을 강구하여야 하며, 전반적인 배식원 위생 수행수준을 높이기 위한 철저한 지도가 요구된다.

• 한국생활과학회지
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• 제23권5호
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• pp.941-955
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• 2014

A price discount is one of the effective marketing means to get business profitability in a short period of time. Recently most of the foodservice enterprises in our country utilize a variety of discount methods such as affiliated cards, point cards, discount coupons, social commerce and/or event discount as their marketing strategy. Therefore, this research aimed to investigate customer satisfaction about discount methods provided by the foodservice industry and explore the moderate effect of the discount methods between customer satisfaction and loyalty. For data collection, both of online and offline questionnaire surveys were carried out, and a total of 871 responses were analyzed. As results, the respondents showed high satisfaction with the discount methods, and the discount methods had a positive moderate effect between customer satisfaction and loyalty.

• 한국조리학회지
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• 제20권3호
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• pp.50-63
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• 2014

본 연구의 목적은 외식전공 대학생들의 생물학적 성과 성역할 정체감 유형에 따른 진로태도성숙도의 차이를 분석하고자 하였다. 이를 위해 경기도, 대전, 대구광역시에 소재한 2년제 전문대학 4개교에서 외식관련 분야를 전공하는 300명의 표본을 추출하였고 34부의 설문지를 제외한 총 266부의 설문지를 최종분석에 사용하였다. 연구의 결과를 요약하면 다음과 같다. 첫째, 진로태도성숙 수준은 외식관련 여성전공자 보다 남성 전공자가 더 높은 것으로 나타났다. 둘째, 진로태도성숙 수준은 양성성 유형의 외식관련 전공자의 성숙도가 가장 높은 것으로 나타났으며 다음으로 남성성, 여성성, 미분화의 순으로 높게 나타났다. 셋째, 외식관련 남성 전공자 중 양성성, 남성성, 미분화로 분류된 전공자의 진로에 대한 결정성, 목적성, 확신성이 여성 전공자보다 더 높은 것으로 나타났다. 여성 전공자 중 여성성으로 분류된 전공자의 진로에 대한 결정성, 목적성, 확신성이 남성 전공자보다 더 높은 것으로 나타났다. 그러므로 외식관련 전공자의 생물학적 성과 성역할 정체감을 고려한 진로지도가 이루어져야 할 것이다. 이러한 결과는 양성성 유형의 전공자가 진로발달에 바람직하고 긍정적인 것을 보여준다. 그러므로 외식관련 전공자의 생물학적 성별에 따른 양성성을 강화할 진로상담프로그램이 개발되어져야 할 것이다.

• 한국조리학회지
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• 제15권2호
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• pp.338-347
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• 2009

본 연구는 학교급식의 효과를 증진시키기 위해 학교급식의 대상자인 학생들 대상으로 학교급식에 있어서 중요도와 만족도에 대한 인식을 평가하고자 하는 목적으로 수행되었다. 조사 대상은 부산과 경남지역에 소재한 6개 학교 254명의 응답자를 대상으로 조사가 수행되었다. 학교급식 품질 평가 9개 영역의 중요도와 만족도는 각각 3.9/5.00과 3.25/5.00으로 나타났다. 학교급식에 있어서 응답 학생들이 가장 중요하다고 응답한 항목으로는 음식의 위생 관리 항목과 신선도로 나타났으며, 가장 낮은 만족도를 나타낸 항목으로는 후식 제공 횟수 및 후식의 다양성 항목으로 나타났다. 중요도와 만족도 비교 분석 결과, 학교급식 담당자들이 시급하게 중점으로 개선해야 할 항목으로는 후식의 다양성 항목과 후식과 식단의 조화 항목으로 나타났다.

• 대한지역사회영양학회지
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• 제24권3호
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• pp.208-222
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• 2019

Objectives: This study examined the usage status and the degree of satisfaction of university foodservice (UF) perceived by international students in Busan. Methods: A questionnaire survey was conducted on the utilization of UF, improvement requirements, preference type and recipe, as well as the importance and satisfaction of UF quality attributes as perceived by international students (n=604) at universities in the Busan area between April and June 2017. Results: UF was 'generally satisfied' or 'very satisfied' in about 35.4% of the study population, and 'not very satisfied' or 'not satisfied at all' in approximately 11.5%. Approximately 21.7% said that UF contributed to dietary life 'very much' or 'quite significantly' and 36.4% said 'not very much' or 'not at all'. The largest demand for improvement of UF was 'variety of menu' (52.0%). The most leftover food in UF was kimchi (30.3%) and broth/stew (19.2%), and the major reason for having leftover was 'not to one's taste' (27.8%). After dividing the foodservice quality attributes into 5 factors - food quality and price, sanitation, convenience, physical environment, and service environment - and analyzing the importance and satisfaction of each factor, it was shown that satisfaction was generally lower than the degree of importance. Sanitation factor was high for both importance and satisfaction of UF, while convenience factor was high for the importance but low for satisfaction of UF. Four variables in the food quality and price factor ('food taste', 'freshness of food', 'nutritive value of food', and 'reasonable price') and 3 variables in the convenience factor ('variety of menu', 'prompt food service', and 'display of the meals for the day') had high importance but low satisfaction, showing the need for an improvement on these areas. Conclusions: Based on the study results, it is necessary to improve the food quality, as well as the price and convenience factors, and to provide various menus to increase the satisfaction of UF in international students.

• 한국조리학회지
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• 제9권1호
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• pp.121-138
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• 2003

The Foodservice Industry is Intensive labor industry by human traces service. Presently activation of Educational-Industrial cooperation is essential to Foodservice Industry. The Purpose of this study is establishment of a plan far efficient operation in educations-industrial cooperation among the foodservice industries. For achieve the purpose of study used the theoretical and positive method. The result of this study was that the attribute of the educational-industrial cooperation appeared the factors, Suitable duty, Support of business, Operation of program, A speciality, Participation, A pay, Connection, Support Finally the educational-industrial cooperation in foodservice industrial will need like this. First, the Educational world gives a course of study by a jog analysis. Next, the Industrial world gives various information to students, the spot arrangement suit student´s ability and gives suit job, etc.

• 한국식품조리과학회지
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• 제19권6호
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• pp.745-752
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• 2003

The aim of this study was to test the behavioral intent-based model of the foodservice related complaint handling. Accordingly, this study examined the effects of complaint handling on the university students' behaviort based on the word-of-mouth intent and repurchase intent. The findings from this study were as follows. KMO and Bartlett's test statistics showed the data fit factor analysis. The factor loadings, eigenvalues, ％ of variance, and communalities showed that the convergent validity was supported, the average variance extracted estimates and shared variance showed that the discriminant validity is supported, and composite alpha showed that the internal consistency was supported. It was found that some of main effects on the word-of-mouth intent and the repurchase intent were significant. It was found that some of interactional effects of the complaint type, the degree of correction effort, and the satisfaction with the complaint handling were significant. Overall, the results provide some insights into the types of foodservice related complaint handling strategies or the tactics that can be effectively employed by operators who manage complaint handling for customers dining at fast food restaurants.