• Korean journal of food and cookery science
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• v.11 no.5
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• pp.456-462
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• 1995

The work environment and 20 influencing variables in 20 conventional hospital foodservice systems were examined. Twenty hospitals with more than 500 beds in Seoul were surveyed to obtain data for study variables. The work environment index was measured by five objective measurements including noise (dB), light(Lux), temperature ($^{\circ}C$), humidity (％) and ventilation (mι/sec). Statistical methods used in this study were descriptive analysis and Pearson product moment correlation analysis. The number of beds, space of foodservice system, the proportion of dishwashing area space in foodservice system area, noise, humidity, and ventilation were significantly correlated to the work environment of the dishwashing area.

• Nutritional Sciences
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• v.6 no.2
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• pp.118-126
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• 2003

To prevent food-borne diseases and ensure food safety, foodservice operators have been implementing the HACCP system in their facilities. Employees' knowledge of food safety can be improved through training and, as a result, their food safety behavior can be positively changed. A nonequivalent pretest and posttest control group model was designed to investigate the effectiveness of HACCP-based training on hospital foodservice employees' food safety knowledge and behavior, and to determine relationships between food safety knowledge and food safety behavior. The subjects used in this study were 84 hospital foodservice employees, assigned either to the intervention group (n=44) or the control group (n=40). Data were analyzed using the Statistical Package for the Social Sciences (SPSS). Descriptive statistics were computed, while the Student's t-test and ANCOVA (Analysis of Covariance) were used to investigate significant differences between groups, and the Pearson correlation was used to determine significant correlations. There were significant gains in both food safety knowledge and behavior, after the HACCP-based training. However, no significant correlation was found between food safety knowledge and food safety behavior. Based on this study we conclude that HACCP-based training is effective in improving both the food safety knowledge and food safety behavior of hospital foodservice employees.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.410-416
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• 1997

Changes in sensory and physical characteristics of Wanjajeon (Korean pan fried meat balls) were investigated during chill storage for a hospital cook/chill foodservice system. Wanjajeon was cooked, stored at 2$^{\circ}C$ or 7$^{\circ}C$ for 4 weeks, and reheated by using a microwave oven. The physical characteristics such as texture, color and organoleptic properties were measured. The chewiness of Wanjajeon increased during 4 weeks of storage at both temperatures. Reheating of stored Wanjajeon resulted in a significant increase in the hardness and chewiness. The redness (a value) was significantly increased, while the lightness and yellowness (L and b values) were changed slightly. Sensory evaluation showed that Wanjajeon was acceptable for up to 3 weeks of storage at 2$^{\circ}C$ and to 2 weeks at 7$^{\circ}C$. The sample stored at 2$^{\circ}C$ was more acceptable than that of 7$^{\circ}C$ storage through the whole period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1221-1227
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• 1997

To measure nutritional components and physical quality of Wanja-jeon(Korean pan fried meat balls)was investigated during storage in a simulated hospital cook/chill foodservice system. The Wanja-jeon was cooked and stored for 4 weeks in chill conditions of 2 and 7$^{\circ}C$ and then reheated in the microwave oven. Moisture, protein, and fat contents were decreased little during 4 weeks storage at 2 and 7$^{\circ}C$. Total unsaturated fatty acids(TUFA) and polyunsaturated fatty acids(PUFA) increased slightly at 7$^{\circ}C$ storage. Total free amino acid contents were reduced after 4 weeks of storage, while total amino acids were affected little during chilled storage. However, volatile basic nitrogen(VBN) increased during the 4 weeks storage from 11.2mg%, immediately after cooking, to 14.1~14.2mg%. After reheating, thiobarbituric acid(TBA) value increased more significantly to 0.19 and 0.20.

• Journal of Nutrition and Health
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• v.38 no.2
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• pp.173-179
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• 2005

The study estimated employee satisfaction to apply TQM system to hospital foodservice management. A survey was mailed to foodservice employees of five general hospitals with more than 300 beds, three of them were independent and two of them were contract foodservice management. A total of 129 questionnaires were returned and analyzed for statistical analysis. Statistical analysis was completed using SPSS for chi-square test, t-test and Pearson's correlation. The results of this study showed that employees of contract foodservice presented higher scores than independent foodservice in interests, affection, importance of works. And achievement of work was significantly different between contract and independent foodservice employees (p < 0.05). The satisfaction of payment adequacy was lower for contract foodservice employees (p < 0.05). The employees of both contract and independent foodservice were satisfied with attitude of foodservice managers toward employee. Attitude scores of foodservice employees toward co-worker were higher in independent foodservice. Employees of independent foodservice showed higher scores for the attitude toward institution represented satisfaction. (Korean J Nutrition 38(2): 173～179, 2005)

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.339-353
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• 2003

The rapid increase in food borne illness outbreaks in Korea has been one of the major threats to the Nation's Health. Foodservice establishments have been identified as the major place for these outbreaks, mainly due to the lack of sanitary management and sanitary facility management practices. The purposes of the study were to develop hospital foodservice facility evaluation tools, based on the general HACCP-based standards and guidelines, for hospital food service establishments, to ensure the safety of these foodservices and to reduce the risk of food home illness. The scope of this study included: 1) an assessment of the current foodservice sanitation practices and managements for 6 general hospitals, with more than 400 beds, and 3 general hospitals, with less than 400 beds; 2) the development of foodservice establishments sanitation evaluation tools and sanitation standards, based on the HACCP system. The survey data showed varied results between the hospitals surveyed. Most of the hospital foodservice operations had many problems with ventilation and the plumbing. The total dimensional mean scores for the hospitals with more than 400 beds and less than 400 beds were 31.5 and 27.0, respectively. The highest dimension scores were for the water supply facility and lighting, with the lowest for insect and rodent control and toxic materials management. The levels of the mean scores were very low, especially for the general hospitals with less than 400 beds. These low mean scores may have arisen from critical problems within the hospital foodservice operations. The most needed facility management items for improvement were: storage shelf should be spaced 6 inches from the floor and walls, the use of three compartment sinks, utility sinks and cleaning facilities, with a floor drain for cleaning mops or liquid wastes, a ventilation hood designed to prevent dripping onto food, cooking facilities should be disassembled for washing and sanitizing, a separated hand washing sink and a sanitized food board for each area should be provided, all toxic material must have warning labels attached, and be stored in an area away from food preparation under padlock. The evaluation tool consisted of 14 dimensions, with 65 check-off items. The results of this study will provide basic facilities' guidelines to regulators, or foodservice industry personnel, wishing to build, or expend, and establish an efficient flow of food. As a result, food borne illnesses will be effectively prevented, and the Nation's health will be promoted for the development of their own sanitation standards, with a checklist for the safe production of foods.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.105-116
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• 2001

The current status of Korean hospitals on foodservice hygiene was evaluated by a survey in the March of 2000 from 96 hospitals in terms of general sanitation management, education and training, and from 35 hospitals on the observance of hygienic practices in the whole stages of foodservice, personal hygiene, and kitchen equipment and facility hygiene. The questionnaire was filled directly by the dietitian working in the subject hospital. The status of general sanitation management was satisfactory overall; however, the record-keeping or documentation of the practices was the weak point which needs to be improved. only 4% of the subjects appeared to have implemented HACCP for the hospital foodservice. Comparison of the hospitals in their observance rate of hygienic practice by the type of hospital, the location of hospital, the number of bed, and the separation of dietitian's duties as clinical nutrition and foodservice showed characteristic trends among the groups. General hospitals often showed better scores than tertiary hospitals in their observance rates. As the location of hospital moved from large cities to small towns, the observance rate for hygienic practice decreased. Hospitals with entrusted foodservice system showed better scores in hygienic practice than those with owner-operated one in the stage of planning and equipment/facility hygiene (p＜0.05). And the scores of the hospitals having dietitian's duties separated into clinical and food services were higher than the ones with un-separated duties. Detailed information obtained in this study would serve for the development of guidelines or programs to improve the hygienic level of Korean hospital foodservice.

• Journal of Nutrition and Health
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• v.27 no.8
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• pp.864-871
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• 1994

The productivity and 13 influencing variables in 14 conventional hospital foodservice systems the total direct and non-direct labor hours required to produce and serve the total number of patient meals plus the number of cafeteria meals. Human resource variable significantly influencing the productivity level was the labor cost. As this index decreased, the meals served per human hour worked increased. System resource variables correlating significantly with productivity were the length of cycle menu, the ratio of staff meals, and modified patient meal ratio. As the length of cycle menu and the ratio of modified patient meal decreased, more meals were produced per human hour. However, as staff meal ratio increased, the meals served per human hour worked increased. The stepwise regression analysis suggests that around 53% of the variance in productivity is explained by labor cost.

• Journal of the Korean Dietetic Association
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• v.2 no.1
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• pp.10-19
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• 1996

The purpose of this study were to improve in foodservice system, and to evaluate the satisfaction of patient meal. Two General Hospitals (A & B) in Ewha Womans University college of Medicine were selected for this study. The survey questionnaire consisted of general backgrounds and foodservice evaluation. We chosed factors which may influence meal satisfaction such as meal time, amount, optimal temperature, taste, quality, sanitary condition, and employee' s kindness. One-way ANOVA and Pearson' s correlation were used as statistical methods. The results can be summarized as follows 1. In meal time, for the A&B hospitals were 3.46$\pm$0.93 3.63$\pm$0.76 respectively. 2. In cold foods for the A&B hospitals were 3.23$\pm$0.89 3.52$\pm$0.78 respectively while in hot foods 3.29$\pm$1.02 3.27$\pm$0.90 respectively for A&B hospitals. 3. In taste for the A&B hospitals were 2.81$\pm$0.96 3.01$\pm$0.95 respectively. 4. In quality were 2.93$\pm$0.92 3.25$\pm$0.91 respectivly. 5. In amount were 3.38$\pm$0.95 3.36$\pm$0.98 respectively. 6. In sanitary condition for the A&B hospitals were 3.55$\pm$0.88 3.12$\pm$0.97 respectively. 7. In kindness were 3.11$\pm$0.87 3.32$\pm$0.76 respectively. 8. Quality, taste, meal time, kindness, sanitary condition, temperature, amount, age, duration, and room grade were significantly correlated to the satisfaction of patient meal in order.

• Journal of Nutrition and Health
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• v.26 no.3
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• pp.357-366
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• 1993

The purposes of this study were to investigate the operational affecting productivity in hospital foodservice, and to examine the relationships between operational factors affecting productivity. The 28 hospitals over 400 beds in Seoul were mailed questionnaires assessing the factors that affect productivity in hospital foodservice(23 hospitals responded). Data analyses included descriptive statistics. Pearson product moment correlation analysis, and stepwise multiple regression analysis. The result of Pearson product moment correlation analysis indicated that the percentage of patient meals was significantly correlated to the productivity (r=.5560, p<.01). Stepwise multiple regression analysis indicated that the percentage of patient meals and the average work hours of employees were significant predictors of the operational factors at productivity.