• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.191-200
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• 2007

This study was designed to investigate the correlation between perceived TQM performance and organizational culture of dietitians. The objective of the study is to help the management of foodservice by providing a direction which will elevate perceived TQM performance of dietitians and presenting plans which will ensure effective dietitians. Questionnaires handed out to 308 dietitians worked in institutional foodservice operation including elementary, middle and high schools, hospitals, business and industries. In terms of TQM importance and performance, the more important dietitians perceived, the higher their performance level rose. Data form the IPA, external and internal customer satisfaction, executive ability, communication system and technology, information technology and application ability, food process, strategy, and leadership were required further improvement by dietitians. Of present organizational culture model, human relations model and open systems model were more likely to be adopted by dietitians in middle and high schools. According to the type of foodservice management, the open systems model was more preferred by dietitians from self-operated operations rather than respondents from contracted operations. Canonical correlation analysis between TQM performance and organizational culture showed canonical correlation to be higher (canonical correlations coefficient: .66). In conclusion, TQM performance-organizational culture showed higher canonical correlation. In the organizational culture, foodservice operation is capable of improving the aims for the rational goal model and the open systems model. The results showed that TQM performance and organizational culture had significant relationship, especially positive organizational culture emphasizing on internal process and rational goal model would have influence on TQM performance of dietitians. Foodservice operation, however, should recognize importance of open and development culture to improve dietitians' TQM performance. To apply open system foodservice organization should encourage dietitian and foodservice employees to challenge and compete for the works, Moreover, organizational effort such as information exchange program and support system should be established.

• Journal of the Korean Dietetic Association
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• v.10 no.1
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• pp.47-57
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• 2004

The sound dietary habit is formed in childhood, which is basic foundation for keeping health. The school foodservice is practiced to provide proper nutritions, to establish the sound dietary habit. Continuous evaluation and improvement are necessary to operate school foodservice effectively. This study was conducted to evaluate the quality of meals served in elementary school based on nutrient content, food diversity. A questionnaire was mailed to dietitian of each school requested for menus of one week. Menus served in 77 schools from each province and major cities in Korea were analyzed. The results of this study were summarized as follows; Compared to 1/3 of RDA for children, many schools provide lower amounts of energy, calcium and Vitamin A. Proportions of energy from carbohydrate, protein and fat were 59.64%, 17.43% and 20.11%, respectively and were not significantly different by the area, the foodservice system, and the number of persons served. NAR(nutrient adequacy ratio) were lowest for calcium(0.67) and Vitamin A(0.65). MAR(mean adequacy ratio) was 0.83. The results of comparison of NAR and MAR by the area, the foodservice system, and the number of persons served were similar to those of nutrient contents. Comparing foods served by the nutrient density were different by nutrient contents, NAR and MAR. Mean nutrient density per meal were higher in large cities than in small cities and rural area, in conventional than in commissary foodservice system. Mean number of dishes and food items per meal were 5.86 and 19.87, respectively. The mean of total quantity of each food group per meal was 352g. The mean of total quantity of each food group per meal were higher in small cities and rural area than in large cities, in commissary than in conventional foodservice system. This study is based only on served menus, and the evaluations of meals based on actual consumption of children are needed. These results suggest that in order to improve the quality of school food service, realistic standard should be suggested and basic study should be done continuously.

• Korean Journal of Community Nutrition
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• v.14 no.6
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• pp.846-860
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• 2009

We investigated the foodservice management practices in various operation types of childcare centers in Asan, Chungnam Province, with the intention of improving the quality of foodservice and providing the basic information for establishing more effective and efficient foodservice model system. Self-completed questionnaires were collected from the directors of 174 child care centers. The statistical analysis was completed using SPSS Ver. 12.0 program. The followings are about the results of this study. Approximately 94.8% of the directors were women with the average age of 40.3. All of the investigated facilities executed foodservice; the facilities of 96.2% had been self-operated, 1.9% was contract-managed and the remaining 1.9% served delivered meal from outside. Only 20.0% of the investigated centers employed a dietitian. In most of the centers, meals were prepared in a conventional manner and approximately 85.3% of the centers are serving only snacks twice a day as a supplementary due to financial difficulties. Menu planner of the facilities, which have no dietitian was the director (35.8%) or the cook (25.7%). In most centers, the directors purchased the food materials (67.5%). Material inspection was done by the director (54.9%) or the cook (40.5%). However, home care centers did not inspect the food material. These results indicate that food service management guidelines need to be established by the facility type with the government control and financial support. Especially, dietitian employment and the efficient foodservice model system establishment are questions that confront us.

• Journal of Nutrition and Health
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• v.30 no.7
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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.

• Journal of Nutrition and Health
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• v.35 no.6
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• pp.668-680
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• 2002

The purpose of this study was to investigation the importance and categorization of task elements of school food service dietician and to provide the useful data for standard model of the dietician′s tasks of school foodservice. This study was conducted in school food services nationwide in method of written questionnaire. The questionnaires were mailed to the dieticians of 3 type school foodservice system-conventional, commissary, joint management. Of the 660 schools that participated in this study, the responses from 212 conventional system and 212 commissary system and 200 joint management system were selected for analysis. Statistical analysis was performed with SAS/Win 6.12 package program for descriptive analysis, T-test, ANOVA, factor analysis using. The main results of this study can be summarized as follows Importance level was more than 4 score out of 5 scale in most of the task elements. The result was indicative of the appropriateness of definition of the 61 task elements. Of 61 task elements, importance level on ′nutrition education′ and on ′evaluation of foodservice operation management′ indicated the most significant difference between present and ideal situation. Through factor analysis, 61 task elements were regrouped into 7 dimensions; "Duty dimension of cooking and distribution management", "Duty dimension of cost management", "Duty dimension of raw material management", "Duty dimension of education management", "Duty dimension of menu management", "Duty dimension of record keeping of foodservice", "Duty dimension of general management (others)".

• Journal of the Korean Dietetic Association
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• v.11 no.2
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• pp.170-178
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• 2005

The purposes of this study were 1) to analyze the effect of the information quality of standard menu system of ERP on the user’s satisfaction 2) to analyze the effect of the information quality of standard menu system of ERP on the user’s performance. 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 to July 30, 2004. Two hundred and fifty questionnaires were responded(response rate : 96.2%). The statistical analysis was conducted by using SPSS Win(11.5). And the descriptive analysis, factor analysis, reliability test, pearson correlation and simple regression analysis were performed. The results showed that the information quality of standard menu system of ERP have a significant positive effect on the user’s satisfaction(p<0.001) and user’s performance(p<0.001). When constructing standard menu system on ERP in the contract foodservice management company, the information quality of standard menu system of ERP should be guaranteed in order to satisfy the end-user and to improve the user’s performance.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.21-31
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• 1986

Here is a research on hospital foodservice system, when korea traditional food of pyeon yuk and bin dae deok were used by ready-prepared foodservice system, it was estimated the preservations of microbiological quality and sensory quality. All data collection was replicated three times. The results were as following; 1. In time and temperature data, two menu items were needed internal temperature below $7^{\circ}C$ in a cooling stage, and in the case of cook/chill storage, the days were shortened within weeks, and the holding time must be possiblely minimized. Finally foods were served sanitary. 2. In view of microbiological safety, in the case of cook/chill storage as $0{\sim}4^{\circ}C$ the days must be shortened within 2 weeks and its was possible to store until 6 weeks in $-20{\sim}-23.3^{\circ}C$. So to preserve pre-cooked food longly, it was effective to freeze them quickly by using vacuum package and to reheat them by a microwave oven before serving and to serve lastly in microbiological quality. 3. Hospital ready-prepared foodservice system with food storage in plastic bags, biochemical test of C. Perfingens C. botulinum and Salmonella were not detected. 4. By using of a microwave oven, it had effects of thawing, reheating and sterilizing of chilled and frozen foods in a short time. 5. Sensory evaluations were made by a 10-member panel using five scoring tests. Because sensory of quality was lowered in the case of chilled storage, it was possible to serve foods within 2 weeks. Texture and aroma were preserved by cook/frozen system and usually there was no significance from 4 weeks until 6 weeks, but considering of the objects, it was good to store until 4 weeks in sensory quality.

• Journal of Nutrition and Health
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• v.38 no.2
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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)

• Korean Journal of Community Nutrition
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• v.14 no.6
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• pp.817-830
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• 2009

The purpose of this study was to analysis the sanitary management performance based on HACCP system for school foodservice. This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. When school foodservices were put through sanitation management achievement level analysis applied by the HACCP system, results displayed that management of temperature (3.96 points), time (4.08 points), and cross-contamination (4.07 points) were all below the average achievement level. HACCP system's achievement level based on the TQM showed that areas for strategy development, leadership, information and analysis had low achievement levels. Achievement levels for CCP are quality check, delivery/distribution process, sterilization/cleansing of food's contact surface. As a result of multiple regression analysis of the factors that influenced sanitation management achievement level of school foodservice HACCP system; sanitary job standard showed 35.6% and CCP achievement levels showed 26.8% explanatory rate. In particular, Kangwondo's number of foodservice provided to per cook was small. Also, the better the processing management was assessed, the higher the sanitary job standard achievement level became resulting to a explanatory rate of 39.5%. Elementary schools showed a higher explanatory rate of 37.0% than middle and high schools. CCP achievement levels in middle and high schools with self-operated foodservice had a 28.0% variable explanatory rate, which was the highest. The better the drainage system, leadership and assessments turned out to be, the higher the CCP achievement levels became. In summary, to revitalize HACCP system that is based on the TQM, it is considered that proper database of HACCP system for school foodservice's sanitation management be constructed and more emphasis should be put on strategy development to improve customers' satisfactory level. In addition, improvements in achievement levels of time, temperature, and cross-contamination for sanitary job standard and CCP achievement level are essential.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2003.11a
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• pp.148-151
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• 2003

Recently school food service operations are confronted with the wide spread pressures for accountability and the need to increase productivity. This paper is concerned with the make-or-buy decision framework for school food service systems considering the multi-attributes in the decision making. For the purpose of considering the multi-attributes analysis method in decision making for the school foodservice, we developed a make-or-buy decision framework using the multi-attribute analysis method, analytic hierarchy process, AHP method for school food service system. Finally, we developed a systematic and practical solution builder for a three-step decision support system in the view of 1) brainstorming for the idea generation, 2) analytic hierarchy process, AHP as a multi-attribute structure ed analysis method, and 3) aggregation logic model to integrate the results of reviewers. We developed web based program and applied it to a school foodservice problem.