• Journal of the Korean Dietetic Association
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• v.2 no.2
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• pp.158-167
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• 1996

Food waste left by patients in hospitals is an important indicator of the nutritional adequacy of the patients' diet and of their satisfaction with food. Food wasted by patients or staff in hospitals is one of the most serious problem in hospital foodservice systems. The purpose of this study was to evaluate the disposal practices of food waste in hospital foodservices for providing basic information for an efficient solid waste management. This approach was achieved using a variety of qualitative and quantitative information including general food waste practices and measurement of food waste left by patients and staff in 20 hospital foodservices. The average food wasted by patients and staff per day was 402.20kg and 206.98kg respectively, being total food waste of 578.08kg per day. The mean plate waste of a staff was 115.95g, which was much lower than that of a patient (221.03g). As means of food waste treatment, most hospitals(60%) are using animal feed, followed by means of collection by contracters(15%) and disposal of waste collection after condensing. An average monthly cost for disposing food waste was 915,000 won and average 138.58 minutes were spent to dispose food waste in hospital foodservices.

• Journal of the Korean Dietetic Association
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• v.14 no.2
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• pp.114-126
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• 2008

The purpose of this study was to gauge customers' satisfaction with the hospital, university, factory, and office foodservices from a contracted provider. Importance-performance analysis (IPA) evaluations were conducted. Questionnaires were returned from 1,808 customers in 46 foodservice locations. The average total scores of the importance and performance of seventeen quality characteristics were 4.14 and 3.23, respectively, on 5-point scales. The average total score of gap (gap = performance - importance) was -0.92. Analysis of significant difference according to the type of foodservices revealed that, hospital foodservices had more items with significant high scores than those of other groups in the average total scores concerning importance (p<0.01) and performance (p<0.01). The average total scores of gap showed no significant difference. Significant differences were evident in the food and personal service dimensions, and the scores of hospital foodservices trended significantly higher than those of other groups. Importance-performance analysis (IPA) analyses for hospital foodservice implicate 'variety of menu', 'cleanness of dishes', and 'taste of food' as items requiring prompt attention and improvement.

• Journal of Nutrition and Health
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• v.31 no.8
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• pp.1347-1354
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• 1998

The purposes of this study were to : (a) anlayze wating time, service rate, arrival rate, and coustomer expectations/satisfaction in cafeteria business foodservices and (b) identify the differences in those factors between foodservices by menu managmenet systems. The samples were two business foodservices operated by contract management in Seoul. The queue, laptime , service rate, and arrival rate were measured at each foodservice by stopwatch observation. The menu type, delivery system, number of meals served , servide time, and turnover rate of each foodservic was investigated. Questionnaires were developed to survey customer expectations and satisfaction. Satistical data analysis was completed using the SAS package programs for descriptive analysis and t-test. The mean waiting time of island type dafeteria system with separte set -menu was shorter than that of the other. In both foodservices, arrival rates were not significantly different from one another , but sevice rates were significnatly high in dafeteria menu systems. The peak time of the queue was found out at combination set menu line. The separate set menu line had a higher servide rate than the combination set menu line. The mean waiting time of the island type cafeteria line was shorter than that of the straifth type . At the straight type dafeterial line, both arrival rate and service rate were higher than those of island-type. The results of this study suggested that a separate set-menu would be more desirable than a combination set-menu in case of providing set menu with cafeteria menu.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.452-462
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• 2014

Purpose: The purpose of the study was to evaluate the status of events and importance-performance analysis (IPA) between industry and school foodservices. Methods: The study subjects were dietitians in industry foodservices (n = 73) and nutrition teachers in school foodservices (n = 135) in the Jeonbuk area. Demographic characteristics, status of events, and problems of implementing events were assessed using a self-administered questionnaire. Results: Approximately 67% of industry foodservices had implemented an event a month, whereas 40.7% of school foodservices did not implement events for students. The type of events that industry and school foodservices had implemented most frequently were Sambok event, Dongji event, Daeboreum event, Spring-Namul event, and Chuseok event. The industry foodservices had significantly higher average scores for performance of events than those of the school foodservices (p < 0.001). In the Importance-Performance Analysis (IPA), high importance and high performance (A area: doing great) in industry foodservices were seasonal events, traditional festival day events, anniversary events, traditional seasonal events, and personal memory events, whereas in school foodservices were traditional festival day events, traditional seasonal events, school events, and environment events. Conclusion: These results showed that events are important for the increase in customer satisfaction. Therefore, it is necessary to consider educational programs on event implementation for dietitians and employees in industry and school foodservices.

• Journal of the Korean Society of Food Culture
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• v.16 no.3
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• pp.250-259
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• 2001

This study was peformed to investigate the use of preprocessed foods, satisfaction on using them, and the plausibility to extend its use in 134 elementary school foodservices in Incheon by questionnaire from December 11th to 28th in 1999. The percentages of school foodservices to purchase and use preprocessed foods were 99.06% in seed, 97.64% in fishes and poultry, 87.74% in meats, 57.55% in eggs, 55.32% in fresh vegetables, 51.42% in dried vegetables and 34.90% in beans. Dietitians were satisfied with having used preprocessed foods, and the reduction in cooking time was listed as the biggest advantage which could be obtained by using preprocessed foods. However, dietitians showed relatively negative attitudes for the plausibility to expand use of preprocessed foods.

• Journal of the Korean Society of Food Culture
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• v.15 no.5
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• pp.379-386
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• 2000

This study was performed to investigate the recognition on preprocessed foods among dietitians employed in 106 elementary school foodservices in Inchon by questionnaire from December 11th to 28th in 1999. Number of cooks in school foodservices increased significantly(p<0.01) with the number of children to feed, and 8 or 9 cooks were the most typical number(36.79%). Most(93.4%) of the subjects understood that it is necessary to use the preprocessed foods and they considered the food hygiene as the most important factor. Many subjects(89.62%) responded that the lack of cooks and cooking equipment was partly solved by using preprocessed foods and the expected reductions in personnel and waste through using preprocessed foods were $15{\sim}20%$ (38.68% of the subjects) and 20-30% (41.51% of the subjects), respectively.

• Journal of the Korean Dietetic Association
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• v.10 no.4
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• pp.381-389
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• 2004

The purpose of this study was to investigate effectiveness of sanitization on raw vegetables not heated in foodservice operations. Microbiological examinations of food materials and cooked food with leek Gukgalli were performed in 2 HACCP-implemented foodservices (A and B) appointed by Food and Drug Administrations, and in 2 other foodservices (C and D) not implemented HACCP. 'Washing and sanitizing raw vegetables' were monitored as CCP at A and B foodservices but only washing has been done in pre-preparation at C and D foodservices. Aerobic plate counts of received leek in A and B foodservices were above $10^7$ CFU/g indicating very poor microbiological quality. After sanitization treatment (soaking for 5 minutes in chlorine water: chlorine density 50〜100 ppm), its aerobic plate counts decreased to 7.06×$10^5$ CFU/g (A foodservice) and 4.31×$10^5$ CFU/g (B foodservice), coliform and faecal coliform were not detected. With this result, the effect of microbial reduction by sanitizer was conformed. But, the conditions of leek were still not acceptable by microbiological standards for ready-to-eat foods. After three more times of rinse has been done, the microbial conditions of leek became acceptable. In C and D foodservices, aerobic plate counts of leek showed decreasing trends by 2〜4 times of washings but microbiological quality of leek after pre-preparation were unacceptable by microbiological standards for ready-to-eat foods (C foodservice: 3.58×$10^5$ CFU/g, D foodservice: 1.29×$10^9$ CFU/g). For the prevention of foodborne illness, sanitizing raw vegetables should be performed during pre-preparation of non-heated foods.

• Journal of the Korean Dietetic Association
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• v.26 no.4
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• pp.243-253
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• 2020

The purpose of this study was to set new guidelines for adenosine triphosphate (ATP) bioluminescence hygiene monitoring of distribution trays at children's foodservices. Five dietitians visited 223 foodservices (95 institutional, 128 small) to examine whether they adhered to the norms of 'Keeping distribution tray sanitary by washing/sanitizing' and 'Performing food distribution in a clean and appropriate way'. In this visit, dietitians swabbed 100 ㎠ area of the distribution trays twice, once for obtaining ATP measurements and the second time for Aerobic Plate Counts (APC) using 3M Petrifilm Plates. Chi-square test and ANOVA were applied using SPSS 23.0 software. SPSS 23.0 was used to conduct graphical and statistical analysis of the raw data of ATP measurements, which were further transformed by a Box-Cox transformation. The mean of APC from all the subjects inspected was 3.8×10²±2,102.0 CFU/100 ㎠. A total of 208 (93.3%) trays were observed within the acceptable limits of APC (Pass<5.0×10² CFU/100 ㎠). APCs taken at institutional foodservices showed significantly lower levels (1.4×10²±600.0 CFU/100 ㎠, P<0.01) compared to the small foodservices (5.5×10²±2,718.7 CFU/100 ㎠). No significant differences were observed between the two groups in ATP measurements and in the performance rate of 2 checklist items. As against the 93.3% APC adequacy from the total subjected inspection, total ATP adequacy (Pass≤300 RLU/100 ㎠) was only 71.7%. Therefore, more practical guidelines should be prepared for the assessment of the hygiene of distribution trays. In the graphical and statistical analysis, levels below 250 RLU/100 ㎠ was considered 'Pass', while equal to or greater than 350 RLU/100 ㎠ was considered 'Fail' for distribution trays.

• Nutrition Research and Practice
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• v.16 no.2
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• pp.248-259
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• 2022

BACKGROUND/OBJECTIVES: Adequate nutritional intake is essential for good health and well-being. We aimed to compare the nutrient intake from homemade meals, meals sourced externally ("eating out"), and meals from workplace foodservices, as well as the potential association between foodservices used and nutritional quality among adult Korean workers. SUBJECTS/METHODS: We used data from the Korea National Health and Nutrition Examination Survey, a nationwide cross-sectional survey on the health and nutritional status of the Korean population. Data from 6,845 workers aged 20-64 years were included. A survey on dietary behavior and nutrition was conducted using the 24-h dietary recall method. Nutritional quality was examined using the index of nutritional quality (INQ) score. Higher INQ scores reflected poorer nutritional quality, with insufficient intake of a higher number of nutrients. Multivariate linear regression was used to identify the association between the foodservices used and INQ scores after adjusting for other covariates. RESULTS: We found that foodservice users exhibited a higher 1-day intake of total energy and macronutrients (all P < 0.05) and lower INQ scores (P < 0.01) than non-users. The INQ scores for total daily meals decreased with the frequency of foodservice use (P < 0.01). A significant association was observed between the non-use of foodservices and INQ scores (β = 0.29, P < 0.01) after adjusting for other covariates. CONCLUSIONS: The use of workplace foodservices contributed to higher dietary nutritional quality among workers. This study highlights the importance of expanding the scope of workplace foodservices to promote higher nutritional quality and healthy dietary habits among workers.

• Journal of the Korean Dietetic Association
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• v.23 no.2
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• pp.180-191
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• 2017

The purpose of this study was to identity the probability of cross-contamination from the environment. For this, we examined foodservices at 20 universities/colleges for microbiological analysis of their working facilities and environment as well as their preventive equipment against cross-contamination. Seventy percent of the 20 foodservices were found to maintain one unified working area, which suggests high probability of contamination of food/utensils/equipment in the cooking area by pre-preparation or dish washing. According to the microbiological analysis, the hygiene acceptance ratio of working facilities in the clean zone was 70%, which was higher than the average 45% hygiene acceptance ratio of working facilities in the contamination operating zone. There was a significant difference in the total plate count (P<0.001) and coliform count (P<0.01), which demonstrates that work tables in the clean zone were in a good state compared to those in the contamination operating zone. In the contamination operating zone, refrigerator shelves had a high probability of cross-contamination. Regarding the floor surface and airborne microbes, cooking areas which should be maintained as clean zones had higher cross-contamination probability than those in the contamination operating zone. So corrective actions such as cleaning and sanitizing, keeping dry floors, lowered temperature and humidity, shoe disinfecting facilities, and checking concentrations, are necessary to manage floor surfaces and airborne microbes in the cooking area.