• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.17-31
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• 2006

There have not been the best method for improving the management system of an enterprise. Its management system must be changed according to new environment. Therefore, the food service industry had to accept outsourcing strategies to reduce cost and construct the core-capability of enterprise. In this respect, we studied the introduction and the satisfaction in outsourcing strategies for family restaurants, including a post of enterprise, decision on the supply-enterprises, contract preparation, cost of outsourcing, recontract items and outsourcing result estimation. The results of this study were as follows; First, 90.5% of managers for 7 family restaurants felt that outsourcing is needed. Second, the post of the outsourcing for 7 family restaurants was from 1 to 8; supply for raw food material, cleaning and equipment repair. The introduction of outsourcing for 7 family restaurants started in 1995 and it had constantly made progress up to 2003. Thirdly, the advantages of the outsourcing for 7 family restaurants were increase of benefit, improvement of controllable-power for family restaurants and improvement of employees' satisfaction. Fourthly, 42.9% of managers were satisfied and 4.8% of them were not satisfied. 36 to 40 year old vice-managers were very satisfied with the result of the outsourcing. Fifth, 90.5% of family restaurant managers found the outsourcing to be needed and especially managers in their late thirties realized the outsourcing.

• Food Science and Preservation
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• v.13 no.2
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• pp.234-240
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• 2006

The purpose of this study was to evaluate microbiologically cooking utensils, equipment employees, and environment in 12 large Korean, Western, Chinese, and Japanese restaurant. Microbiological testing was conducted for pathogens including E. coli, Samolnella, L. monocytogenes, S. aureus, E. coli O157:H7, V. parahaemolyticus, B. cereus, and Y. enterocolitica as well as total plate count and coliforms. The results showed cooking water and drinking water in some Korean restaurants and drinking water in some Western and Japanese restaurants were unsatisfactory, especially, barley tea, which was cooled after being boiled, was unsatisfactory. Most cooking utensils such as knives, cutting boards, kitchen towels, tongs, and basket had total plate and coliforms count in excess of standards, and knives and cutting boards at some Chinese restaurant had E. coli. At some restaurant, S. aureus was found on some food worker's hands. Also, the total plate count of the air showed a high count around worktables, inside the refrigerator, and in the kitchen in most restaurants. These result suggest that sanitation needs improvement in the environments in these foodservice establishment.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.10
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• pp.187-202
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• 1999

We desperately recognize from the economic situation in IMF crisis that only competive goods and serviced. It is anticipated that this difficult situation will probably be continued till 1999. Therefore, it is necessary to think over real aspects of eating=outdoors in IMF period and to provide an opportunity to confront with this crisis. Analysis a recent tendency of domestic eating-outdoors business, there appears, first of all, dual types of eating-outdoors; the one is a sort of 'Cost Sale', which provides some special menu with lowest prices, and the other is a type of 'Family Restaurant', which regards the atmosphere of the place as one of the most essential elements. Both types are getting more popular today. As the result, neither of the alternative cannot recover the current Depression. It is natural that no other conditions can compete with good tastes, fancy atmosphere, and good prices. As a matter of fact, however, it is quite difficult to run this type of bussiness adjusted the above whole conditions. Therefore owners of eating-house must decide to run either ' Cost Sale' or 'Family Restaurant' first and investigate some problems and conditions accordingly. In ane way, the owner intensively visits to some eating houses which is similar style in size and management to that of his style in size and management to that of his and look over what is good and what is bad Right after this investigation, it is efficient for he or she to improve his or her business style in size and management in a short period. It is helpful to check some complements; improvement of signboards, cleaning up of the interior, selecting suitable menu, adjusted prices, tastes, and service quality etc. Although eating-outdoors business is hard hit by IMF, We hope that it would rapidly be brisk in 2000, becaused by that time the basis of each industry would be high qualified, and rich technology would be accumulated.

• Journal of Nutrition and Health
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• v.49 no.3
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• pp.201-212
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• 2016

Purpose: Needs for reevaluation of food code standards and regulations for cooked foods produced in restaurants and institutional foodservice to minimize risk factors leading to foodborne outbreaks are on the rise. The purpose of the study was to propose updated standards for cooked foods of restaurants by testing whether or not experts agree to include them as a standard. Methods: Qualitative and quantitative research methods were applied via a survey by email and workshop hold for experts panel discussions. Results: Seven newly proposed standards were selected as follows: (1) sanitizing vegetables and fruits with no heating process after washing, (2) rapid cooling of cooked foods after heating process, (3) monitoring cooking temperatures, (4) minimum 2 hours holding after cooking for temperature control of safety (TCS) foods without temperature control, (5) banning practices for workers such as bare hands handling of ready-to-eat foods, (6) maintaining cleanliness of food contact surfaces for disposable products, and (7) cold holding standards for sushi. Conclusion: The proposed proposal can be utilized as control measures for preventing foodborne illness in restaurants. However, a feasibility study should be conducted to test whether they are applicable to the field of restaurant operation.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2011.04a
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• pp.267-272
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• 2011

The purpose of this study was finding selecting attributes of serviced residence and suggesting right direction of serviced residences. Research methods weresocial survey research with questionnaire and field survey. Field survey was conducted from September 20, 2010 to November 9, 2010 on 6 serviced residences. 106questionnaire survey data collected near by CBD. SPSS 18.0 program was used for Statistical analysis. Majorfinding were following; analysis methods were Frequency, $x^2$-test and ANOVA. Selecting attributes were divided into general attributes, facilities, services and individual units. First, pleasant atmosphere was the most important item amonggeneral attributes. Second, buffet restaurant was the most important items among facilities. Third, mail delivery service was the most important item among services. Fourth comfort was the most important item among individual units. In conclusion, serviced residences need more elaborate management, improvement of lobby lounge, provision of optional services and comfortable environment of individual units.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.27-40
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• 2008

This study focused on retraining programs for cuisiniers and drawing attention to the necessity of retraining and the new method of retraining for cuisiniers as a professional in a knowledge based society. Case study review and interviews followed by thorough review of related literatures were taken place to give suggestions and comments for the improvement of job performance enhance training for cuisiniers. Interviews were done with current participants and institutional trainers in March, 2008. Result from the interviews showed that retraining was really necessary. It was concluded that various retraining programs organized and developed by an association could be the solution. Methods of retraining can take formats of distance learning, classroom learning, and blended learning. However, working condition for most cuisiniers at present would allow them to squeeze some time off to attend higher education and most restaurant companies are not big enough to offer systematic job training on site or not stable enough to arrange replacement workers. It is therefore suggested to adopt a blended learning method and further study on this subject is highly recommended.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.373-389
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• 2000

This study is about job change hotel kitchen cook. addition, through case analysis, by choosing three hotels in Seoul, the relation job changes was found out, and through the interviews with cooking employees for more than three months, their opinions and reliabilities were collected and analyzed. The surveyed questionnaires were analyzed and studied through SPSS WIN Package, reliability analysis, factor analysis, frequency analysis, correlation, and distribution analysis and T-test were conducted to figure out the population statistical difference. According to the study results. those employees who thought kitchen environment, internal and external working conditions. the welfare for the employees are the most important factors in case of changing jobs scored over average 4 in the statistical analysis. For this reason, in order to reduce the rate of job changes the hotels efforts for and interests in appropriate compensation, improvement of working environment. continuous educational training, fair human resource management, and maintenance of good relation with co-workers are necessary.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.155-168
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• 2003

As people's interest about food service rises, curiosity about correct foodservice company's information is rising on own inclination and necessity than usual foodservice company. Full text search site that do to foodservice company hereupon is operated, it is becoming menu that do not fall in name of ' Eumsikjeomchatgi ' in a representative search site such as Yahoo, Empas, Hanmir and so on. But, is not beam margin battle array that these search engines find data that they want being applied perfectly in site FACE that is use up to now. Also, is looked that there is problem about practical use service and search. Because search effect of site by that investigate consumers' awareness and practical use turkey for foodservice company search site and diagnose present level, it is thing to grope improvement. This research may supply one suggestion point establishing by more effective marketing communication strategy through internet hereafter.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.265-276
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• 2016

In this study, what is motivation factors through academic study about whether to choose a career for chef and analysis career choice motives and IPA between importance and satisfaction and motivation was to analyze the impact of factors affecting satisfaction. The impact on job satisfaction according to the chef choose the real motivation, self-centered, values, etc., but having a significant impact on satisfaction stable did not have any effect on satisfaction. Therefore, the management runs the company makes employees motivate to engage in promoting stability through increased opportunities to employees, the ability to demonstrate opportunities, compensation, career development, work environment improvement. In addition, unlike the restaurant operated by individually casinos and luxury hotels apply overtime, laundry service, employee cafeteria, night shift allowances, operated by the Labor Standards Act such work 40 hours, but the non-corporate individual restaurant or newly opened hotels that still don't have it showed the low importance for welfare benefits, and expected to have a high turnover rate.

• Journal of the Korean Society of Food Culture
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• v.6 no.2
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• pp.185-197
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• 1991

An eating behavior research was done with 50 females at a buffet styled restaurant during their lunch time. Of the respondents, 52.0% were professional and 54.0% were graduate school graduates. Of the respondents, 58.0% of the company were friends and 24.0% were relatives. The average time period of eating was $93.0{\pm}23.4$ minutes. The average frequency of taking food was $4.0{\pm}1.1$ and the average frequency of taking food after satiety was $1.4{\pm}0.8$. It is significant that lower frequency of food consumption was directly proportional to the age groups of respondents. The average selected food items were $30.4{\pm}7.1$ out of 175 and the average weight of the consumed food was $995.0{\pm}240.9$ g. The older age group chose a similar number of food items, but the amount of each food item was considerably less than younger. So the younger the age group was, the more they ate. The average food items at one time was $7.1{\pm}2.2$ and the average food weight time was $233.7{\pm}69.7$ g. The percentage of respondents who evaluated themselves as 'ate too much' was 70.0% and those who evaluate themselves 'ate properly' was 14.0%. Most of them were satisfied with the buffet service. The average of number of food items consumed by respondents before cooking was $50.5{\pm}8.9$. The consumption of calories and nutrients was compared with the Korean Daily Recommended Dietary Allowances. The consumed calories were 60.9% of RDAs, protein 104.4%, calcium 77.1%, iron 129.8%, vitamin A 66.5%, thiamin 96.0%, riboflavin 95.7%, niacin126.6% and ascorbic acid 112.3%. This data exceeded 1/3 of the Korean Daily RDAs tremendously and tells us extreme overeating. The energy ratio of carbohydrate: fat: protein was 51.6: 29.9: 18.5. Caloric consumption of animal food was 27.9% and the consumption rate of the other nutrients from animal food was considerably high. But the consumption rate of vitamin A was 90.9% from vegetable groups. Accoding to this study, buffet service gives some advantages. It gives customers an good opportunity to vary their food intake, which enhances eating experiences and can cause an improvemont of food habits. But overeating is a problem. Therefore, we think it is necessary for those women who have influence over their family's food selection, to have nutrition education about a desirable order of eating a meal, food selection, and health problems due to overeating at buffet styled restaurant. There should be some improvement in the management of buffet service. For example, proper temperature, texture, and freshness of the food should be maintained. Prevention of mixed food smells should be considered as well. To lower the price it is desirable to reduce the number of similar items and to use seasonal food as much as possible. A buffet styled restaurant with less food items with cheaper prices is recommended. Various traditional food should be developed for the menu items. We expect buffet services to be sutable to maintain good health and to be popular to any eater.