• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1719-1723
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• 2010

The purpose of this study was to verify feasibility of using a ATP Luminometer, real-time hygiene monitoring tool for food contact surfaces in foodservices. For this, 54 cutting boards, 70 knives, 21 rubber gloves in 4 institutional foodservices were studied. ATP (RLU: relatively light unit) values by ATP Luminometer were compared with APC (CFU: colony forming unit) of swabbing culture method using aerobic count plates of 3M petrifilm. ATP ranged from 0 RLU/$cm^2$ to 64693 RLU/$cm^2$ on knives, from 0.1 RLU/$cm^2$ to 6743.6 RLU/$cm^2$ on cutting boards and from 31 RLU/$cm^2$ to 465635 RLU/$cm^2$ on the rubber gloves. APC ranged from 0 CFU/$cm^2$ to 166667 CFU/$cm^2$ on knives, from 0 CFU/$cm^2$ to 1000 CFU/$cm^2$ on cutting boards and from 0 CFU/$cm^2$ to 730000 CFU/$cm^2$ on the rubber gloves. To express the degree of association between ATP and APC, a linear regression was performed. There were significant positive correlations found between log RLU and log CFU on the knives (r=0.84, p<0.001), the cutting boards (r=0.79, p<0.001), the rubber gloves (r=0.78, p<0.001). Results of this study showed the possibility that ATP bioluminescence technique can be used as the monitoring tool for surface hygiene in foodservices.

• Hwankyungkyoyuk
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• v.11 no.2
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• pp.130-143
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• 1998

This study was conducted as a preliminary step to establish a model for the practical application of environmental education related to food wastes collected from elementary school foodservices. Methods of treatment and present recycling status of food wastes in elementary schools in Kyonggido were surveyed. The consciousness of dieticians who have been serving for elementary school foodservices was also analyzed through the survey questions concerning environmental education for the reduction and recycling of food wastes. The results derived from this survey were as follows: The major portion of food wastes from elementary school foodservices was constituted with vegetables and soup, and an average amount of food wastes per day was highest in June and July. Therefore environmental education related to reduction of wastes was needed in the first semester of school terms, and the possible reduction of food wastes achieved through the proper planning of school foodservice menu was also needed. In most cases food wastes were collected and treated by animal growing farmers or composted by machines in school. In operating composting machines microorganism inoculant was mostly used but dieticians pointed out the problem of a nasty odor, insects, and high energy consumption. This situation means it has not been operated efficiently and suggests an efficiency problem of machine composting in elementary schools because composting itself is based on the aerobic digestion and high temperature fermentation which kills insects and harmful microorganisms. Elementary school dieticians in Kyonggido were aware that food wastes cause main pollution problem, and that food wastes are valuable resources which can be recycled, and recycling of food wastes is inevitable. But more than half of the schools surveyed have not been reused food wastes in school, so a proper model for recycling and reuse of food wastes in school grounds was thought to be needed. Environmental education programs related to food wastes have not been peformed in more than half of the schools surveyed. It was concluded that the following three plans will be helpful to reduce school food wastes. First, environmental education should be enforced, second, teachers' and dieticians' intensive teaching concerning food wastes should be needed, and finally establishment of a model for recycling and reuse of food wastes in school grounds and its application to environmental education would offer a valuable field experience to school students.

• Proceedings of the KSCN Conference
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• 2003.05a
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• pp.48-54
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• 2003

최근 식생활의 변화로 가정보다는 외식하는 기회가 잦아지고 직장 또는 기타 급식시설에서 제공하는 식사가 국민의 건강에 중요한 부분을 차지하고 있다. 산업체 단체급식은 직장내에서 각 직종에 종사하는 근로자의 체력관리에 큰 영향을 미치며, 근로자의 작업능률을 높이고 고용의 안정화를 꾀할 수 있으며, 노동력의 재생산이라는 차원에서 그 중요성이 강조되고 있다. (중략)

• Journal of the Korean Dietetic Association
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• v.14 no.2
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• pp.152-165
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• 2008

The purpose of this study was to investigate the status of implementing special events within school foodservice operations. A total of 359 questionnaires were distributed to dietitians employed at school foodservice operations in Busan from July 1 to 31, 2006 (response rate: 93%). The results indicated that approximately half of the respondents (47.7%) did not implement special events. The types of special events that foodservice operations had most frequently implemented were 'traditional festival day events' (19.0%), 'subdivisions of the season events' (18.3), 'seasonal events' (17.1%), 'school events' (13.0%), 'single day events' (10.2%). According to the dietitians' characteristics, older dietitians implemented 'healthy food events' more frequently than younger dietitians. 'Traditional festival day events' (p<0.05) and 'subdivisions of the season events' (p<0.01) were more frequently implemented in independently managed foodservices than in contract operations. On the other hand, 'international food events', 'gift events', and 'healthy food events' were more frequently implemented in contract foodservices than in independent operations (p<0.001). Dietitians from elementary and middle schools implemented 'winter solstice', 'midsummer', 'children's day', and 'school foodservice day' events more frequently, whereas dietitians from high schools implemented 'midsummer', 'Valentine's day', and 'teacher's day' events more frequently. Most dietitians (94%) had never received education or training for special event marketing previously. Therefore, these results suggest there may be a need to develop educational programs on special event marketing for dietitians.

• Journal of Korea Society of Digital Industry and Information Management
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• v.16 no.2
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• pp.117-128
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• 2020

The aim of this study was to examine price sensitivity of industrial products purchased via a group buying system and how industrial products for a group buying system differ from general industrial products, and then identify the major factors in selecting products and the important determinants in purchasing industrial products for school foodservices. The survey was conducted with 250 dietitians (teachers) in Gyeonggi-do Province, who were using industrial products for a group buying system and general industrial products. A paired t-test showed a difference in satisfaction between industrial products for a group buying system and general industrial products by factors, while statistically significant differences were found for red pepper paste, fermented soybean paste and soy sauce in all nine satisfaction factors, including product quality, packaging state, labeling, hygiene, item diversity, specification diversity, price appropriateness and supply. Moreover, analyzing price sensitivity for industrial products for a group buying system, using the PSM method with respect to the issue of high price, showed that the respondents considered that the current unit purchase prices were high for all items investigated. This study suggests that schools would purchase more industrial products for a group buying system, when the pricing of the products are considered with the purchase intention of dietitians (teachers).

• Journal of the Korean Dietetic Association
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• v.16 no.4
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• pp.318-331
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• 2010

The objectives of this study were to investigate the status of accidents and to assess hazards in institutional foodservices in the Changwon and Masan areas. A survey was conducted from February 1 to March 31, 2009 using questionnaires, and 142 dietitians participated. The dietitians' perception of accident risks in workplace averaged 3.11 points. Forty-five percent of the respondents responded that accidents had occurred more than once between 2006 and 2008. In addition, 28.2% of the respondents experienced employee absences or turnover due to accidents during Year 2008. 'Musculoskelectal injuries or disorders (65.5%)', 'slips or falls (64.8%)', 'burns (57.7%)', and 'cuts and punctures (48.6%)' were the predominant accidents in foodservice. 'Knives (76 points)', 'steam kettles (41 points)', 'vegetable cutters (34 points)' and 'turn kettles (26 points)' were the equipment with severe accidents, such as burns or cut injuries. Among foodservice processes, 'carpal tunnel syndrome while washing (2.83 points)', 'burned by frying oil (2.64 points)', 'cut by sharp tools (2.55 points)', 'musculoskelectal injury by moving heavy weight food materials (2.41 points)', and 'injury by slipping on wet workplace floors and trenches (2.19 points)' were the most frequently occurring accidents at foodservice sites. To prevent safety accidents, dietitians' perceptions of safety supervision should be improved, and therefore, it is necessary they receive safety education.

• Journal of Nutrition and Health
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• v.33 no.4
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• pp.464-476
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• 2000

The purpose of this study was to measure patient satisfaction with hosptial foodservices, and thereby identify areas for improvement and provides basic data for the introduction of total quality management into hospital foodservice in the Taegu·Kyungpook area. This survey was carried out on 676 hospitalized patients in 11 hospitals with over 200 beds to determine the quality satisfaction with foodservices. The subjects were 62.4% male and 37.6% female. Sixty-two percent of the subjects were over age 40, 46.7% were only educated to middle school or below, 41.8% were hospitalized for 1 - 10 days. Eighty-seven precent of the subjects did not receive any nutrition education. The expectation and perception grid showed that the high expectation to the low perception items were the seasoning of the meals, taste of the meals, and prompt dealings with meal complaints. The quality satisfaction values of all the attributes indicated a minus. The unsatisfied quality attributes were the opportunity to meet with a dietitian, seasoning of the meals, taste of the meals, explanation of the meals, and prompt dealings with meal complaints. Among the demographic characteristics, age, education, length of admission, and experience with nutrition education produced significant differences in the quality satisfaction scores. In conclusion, it would seem to be desirable that hospital foodservice department introduce selective menus, hygiene education for foodservice employees, standard recipes, quality assurance, and increase the meal rounding of dietitians in the patient foodservice.

• Korean journal of food and cookery science
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• v.20 no.4
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• pp.371-379
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• 2004

The purpose of this study was to identify factors associated with high satisfaction with foodservices in family restaurant. Accordingly, this study surveyed questionnaire concerning 20 measures of foodservice as well as major subject descriptors. The result of this study were as follows. KMO and Bartlett's test statistics showed that the data fitted factor analysis well. Results of factor analysis, average variance extracted estimates and shared variance showed that the convergent and discriminant validitys of 3 factors are supported, and cronbach's alpha showed that the internal consistency of 3 factors is supported. It was found that expensive groups, except gender groups and frequency of purchase groups, were differentially associated with high levels of overall satisfaction with foodservices. Multivariate analyses showed that satisfaction with service factor was the best predictor of overall satisfaction, followed by facilities factor. Three factors emerged from the logistic regression analysis as predictors of level of overall satisfaction. Overall, approximately 77% of university students could be correctly classified as being satisfied or unsatisfied. Finally, the results of the study provide some insights into the market-oriented types of foodservice marketing strategies or tactics to enable family restaurant to effectively manage and more competitive.

• Journal of the Korean Dietetic Association
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• v.13 no.3
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• pp.250-264
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• 2007

The purpose of this study was to compare dietitians' with cooks' actual sterilization performance for improving points of sanitation practices of cooking instruments and facilities in Kyonggi Province school foodservices. A total of 400 questionnaires were mailed to the dietitians and the cooks at elementary and middle schools in Kyonggi Province. Finally, 140 dietitians and 140 cooks replied by making a total of 280 replies(70%). The results of this study found that the cooks' attitudes toward the sterilization of the vegetable cutter body, multiple shelf, and distributing cart showed higher frequencies than the dietitians'. Cooks disinfected the vegetable cutter blade, multiple shelf, distributing cart, cook's aprons, and 'L' transporting cart better than dietitians' guides expected. In the sterilization method, cooks performed better than indicated when cooking with rubber gloves. The most difficult thing in dietitians' managing sterilization was the lack of cooking facilities and instruments. They strongly demanded the detailed explanatory notes according to their own Cities and Provinces and the circumstantial manual of disinfection parts in School Foodservice Sanitary Management Guide. There were possibilities of food-poisoning, infection and safety incidents due to the budgetary shortage of cooking facilities and instruments.

• Korean Journal of Community Nutrition
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• v.14 no.1
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• pp.114-122
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• 2009

The purpose of this study was to identify the factors of university residence hall foodservice quality which has correlations with subjective QOL (quality of life) of target customers. A total of 176 questionnaires from students of 4 universities in Daegu, Gyeongbuk area were used for the analysis. The male students using residence hall foodservices were highly satisfied with 'clean appearances of employees' ($4.86{\pm}1.25$) and 'clean facilities' ($4.79{\pm}1.26$), while the degree of satisfaction with 'convenient facilities' ($4.50{\pm}1.20$) showed the highest score with female students. Ranking analysis using Spearman's ${\rho}$ revealed that there were significant correlations between students' satisfactions with the dimensions of 'foods and kindness of employees', 'hygiene', 'nutrition', and 'convenience' and their QOL, even though physical QOL of female students showed no significant correlation with satisfaction towards residence hall foodservices. As a conclusion, there should be efforts to improve the QOL of target customers through foodservice quality management.