• Journal of the Korean Dietetic Association
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• v.21 no.2
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• pp.140-153
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• 2015

Considering the importance of institutional foodservice in modern dietary life and its influence on the environment, sustainable development in institutional foodservice industry carries great significance. The current study was conducted to investigate dietitians' perceptions of sustainable business-and-industry foodservice and their intentions to perform sustainable practices by applying a mixed methodology. For the quantitative study, an online survey was conducted on 362 dietitians who had worked at a contact foodservice company for more than 1 year. The survey was performed from December 15th, 2011 to January 30th, 2012, and 202 responses were used for the analysis. For the qualitative a study, a focus group interview was conducted during May, 2012 with representative employees of the company. According to the results, dietitians seemed to be unfamiliar with the terms "sustainability" or "sustainable development," whereas they understood related contents and practices. Dietitians' awareness and perceived need in terms of sustainable business-and-industry foodservice were not significantly different across general characteristics. Dietitians seemed to be highly aware of the impacts of business-and-industry foodservice on economy, whereas they appeared to lack understanding of its impacts on society and environment. Cost increase and levy on work in daily operations were considered as main obstacles hampering dietitians' intentions to perform sustainable practices. A total of 88.1% of responding dietitians expected that the meal price at a sustainable business-and-industry foodservice should be higher than the supposed standard price of 4,000 won, with an average reaching 5,270 won. Findings from this study could be used as baseline information for vitalizing sustainable business-and-industry foodservice in Korea.

• Journal of the Korean Home Economics Association
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• v.29 no.3
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• pp.35-45
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• 1991

This study was to calculate the minimum food expenditure by using OR linear program, and to determine the food plans for different income values based on the recommenced dietary allowances(RDA) for Koreans. VAX 11/780 system was used in this study. There were 6 family models-single man, single woman, married couple, couple with one child, couple with 2 children and couple with 2 children & grandmother. The market price quoted in this study was from July 1989 to June 1990 and the data file was made from RDA & food composition tables. After the minimum food expenditure was calculated from the computer, the low cost food plan was set. From the low cost food plan, we set the moderate cost food plan 25% above the low cost and the liberal food plan 50% above the low cost. One week menu was planned for different food plans. The low cost food plan could be used not only at the institutional levels and at home but also used at the national food policy making for scientific budget planning and for nutritionally well balanced diet. These food plans could control the use of time and efforts, too.

• Korean journal of food and cookery science
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• v.16 no.5
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• pp.416-424
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• 2000

Food waste is inevitable in any institutional food system. Although many factors contribute to plate waste, few quantitative studies of plate waste have actually been carried out. This study was undertaken to check (a) how the service style that affects the amount of plate waste, (b) the difference of plate waste between men and women and, (c) the influence of plate waste and customers'satisfaction to served meal. The survey was conducted through March 15 and April 9, 2000 by weighing the amount of plate waste and by questionnaires. Statistical data analysis was completed using the SPSS-PC program for descriptive analysis and ANOVA test. The results were as follows; (1) The largest amount, plate waste percentage measured were 19% of‘Hot alaska pollack soup’and 18% of‘Kuansh soup’respectively. (2) Amount of leftovers can be reduced if the pre-portioned serving style is changed to self-portioned serving. (3) The main reasons for leaving leftover were‘served too often’and‘disliked food’. (4) The customers'satisfaction rate was highly correlated with the leftover amounts.

• Nutrition Research and Practice
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• v.15 no.2
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• pp.266-277
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• 2021

BACKGROUND/OBJECTIVES: This study analyzed the quality of lunches provided in senior leisure service (SLS) facilities and compared institutional foodservice (IF) and non-institutional foodservice (non-IF). SUBJECTS/METHODS: Data of 390 adults aged 65 years or older who ate lunches in SLS facilities were analyzed using the information from the 2013-2017 Korea National Health and Nutrition Examination Survey. The participants were classified into IF (n = 129) and non-IF (n = 261) groups according to meal type provided. The intake of major food groups, energy and nutrients, and nutrient adequacy ratio (NAR) and mean adequacy ratio (MAR) were analyzed. The diversity of meals was evaluated by food group patterns, dietary diversity score (DDS) and dietary variety score (DVS). Energy intake was adjusted in model 1, while energy and sex were adjusted in model 2. All confounding variables were adjusted in model 3. RESULTS: The intake of seafoods (P < 0.001 in models 1, 2, and 3), seaweeds (P < 0.01 in models 1 and 2), and dairy products (P < 0.05 in models 1, 2, and 3) was significantly higher in the IF group. No significant difference existed in energy intake; however, the intake of all nutrients except carbohydrate and vitamin C was significantly higher in the IF group. NAR of all nutrients, excluding vitamin C, was higher in the IF group, and MAR was also higher in the IF group (P < 0.001 in models 1, 2, and 3). The IF group had significantly higher DDS and DVS than the non-IF group (P < 0.001). CONCLUSIONS: The lunches provided in SLS facilities were better in terms of quantity and quality when provided through IF than through non-IF. More systematic foodservice programs should be implemented in SLS facilities, especially in facilities wherein users prepare their own meals.

• The Journal of the Korea Contents Association
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• v.6 no.5
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• pp.170-177
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• 2006

The purpose of this study is to enhance efficiency of menu management of information system on the institutional restaurant according to the academic background, working career, and times of meal serving. The questionnaires were distributed to 120 units. A total of 116 questionnaires were usable. First, result that is significant to menu management factor at meals manager's work career and food information system operation analyzed that is. Second, analyzed that difference of meals subdivision meal number is not significant to menu management factor at food information system operation. Third, manager's attainments in scholarship which operate food information system analyzed that practical use degree is significant to menu management factor at food information system operation.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.2
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• pp.566-575
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• 2015

The study aims to identify the generation and treatment of fishery by-products in Korea and suggests future directions and strategies for their eco-friendly utilization and industrialization. First, the study focuses on the identification of the generation and their treatment in Korea since merely few study were conducted and they did not provide enough information regarding the overall generation and treatment at the national level. According to the estimation, Korea generates 800 thousand to 1,200 thousand tones of fishery by-product every year. The fishery by-products generated at large seafood markets and processing facilities are used or processed as fish meal and feed, but those generated from households and small seafood restaurants are currently treated as food waste. In addition, inadequately treated fishery by-products cause various problems such as spoiling urban landscape, creating odor and incubating pest. After identifying the generation and treatment of fishery by-products, the study suggests directions for the formulation of infrastructure for transition into resource circulation society, minimization of dumped waste and their eco-friendly recycling as resources, diversification of recycled goods and development into a high-value added industry. Finally, the study suggests detailed strategies for the directions such as establishment of legal and institutional foundation, separation of fishery by-products from wastes, development of technology tailored for commercialization, introduction of pilot projects for industrialization and cultivation of social enterprises.

• Korean journal of food and cookery science
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• v.9 no.3
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• pp.247-256
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• 1993

This is a study on the types of foodservice system, the menu, the food price, and role of the dietitian through the survey conducted at 106 enterprise located in Seoul industrial foodservice. Which were evenly divided into two groups ; the white color and the blue color. The results are below ; 1. Most institutional foodservice was enterprise under direct management. The meal was usually supp- lied three times in a day for the blue color and one time in a day for the white color. 2. Non-selective menu was set for the two groups. Generally, food was purchased through middleman by a phone, and food was storaged in room temper;iture. 3. Level of the role of dietitian was very low at budget making. A survey of 34 kinds of documentation prepared by foodservice department showed 50 percent participation of the dietitian. Documentation on personnel administration for foodservice, kitchen ser- vice employees and official paper handling was made in greater volume for the blue color than white color. 4. Nutritional education of feeding groups was presented in most cases only for 50 percent of them once a month.

• Journal of the Korean Dietetic Association
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• v.8 no.3
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• pp.227-239
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• 2002

The purpose of this study was to compare the dietitian’s job in dietitian’ s practice area using the dietitians job description(2000). To do this the survey was carried out for the frequency, criticality and difficulty of each job discription with 3 point scales. Questionaires sent to 521 dietitians. The number of returened questionnaires was 252. The number of dietitians working at each area was 125 at the school foodservice, 39 at the institutional foodservice, 62 at the hospital, 13 at the public health center and 13 at the catering company. The results of this study can be summarized as followed ; Experiences, level of education and age were significantly different by dietitian’s practice areas.(p<0.001) For frequency, duties of nutrition services had lower score than that of food services in all practice area. Frequency of each job description was significantly differences duties of all.(p<0.05) For criticality, duties except of meal services, financial managements, life cycle nutrition managements were significantly different by dietitian’ s practice areas.(p<0.05) For difficulty, duties except of self promotions were significantly different by dietitian’s practice areas .(p<0.05)

• Journal of the Korean Dietetic Association
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• v.15 no.3
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• pp.209-219
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• 2009

Institutional care is often necessary for the health and well-being of the elderly. Good quality foodservice provided at long-term care facilities not only includes patients satisfaction but also cares for good health, contributing to the stability of foodservice management. The purpose of this study was to assess the importance and satisfaction attributes of foodservice management by hospitalized elderly patients. The data were collected via questionnaire by a one-to-one interview with 194 hospitalized elderly patients in six different hospitals. According to the results of dependent t-tests, overall mean scores for the importance attributes (3.96) and satisfactory attributes (3.83) were significantly different (p<0.001). As indicated by the patients, the recognized importance attributes were the kindness of foodservice personnel (4.19), kind smiles by foodservice personnel (4.16), and kind speaking by foodservice personnel (4.12). The most recognized satisfaction attributes were kindness of foodservice personnel (4.36), bedside meal service by foodservice personnel (4.25), kind speaking by foodservice personnel (4.24), kind smiles by foodservice personnel (4.24), and sanitary uniforms worn by foodservice personnel (4.21). These results suggest that the above encounter attributes (importance-satisfaction) would be useful tools for hospital foodservices to adopt, in order to control foodservice quality and satisfy the nutritional needs of elderly patients.

• Journal of Families and Better Life
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• v.19 no.4
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• pp.49-68
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• 2001

The purpose of this study was 1) to review communal housing in the UK, 2) to consider the policy implications for elderly communal housing in Korea. The research methods used were 1) literature review about communal housing and related policy in the UK 2) field survey in the UK 3) interpretative suggestion for the proper policy implication to develope communal housing for the elderly in Korea. Sheltered housing in the UK had been developed as communal housing for the elderly with special needs since the 1970s. The type of sheltered housing were category 1 and category 2. Very sheltered housing with more facilities and meal services was added in 1980s. Sheltered housing was evaluated as the most humanistic solution for older people in the UK in 1980s. Because of the policy of moving institutional care to community care, sheltered housing became less in demand because of more options for older people including being able to stay in their own home. So new completion of sheltered housing by registered social landlords reduced saliently. Sheltered housing already totalled over half million units in which 5% of all elderly over 65 still lived and a small quantity of private sector for sale schemes emerged in the 1990s. The reason why the residents moved to sheltered housing was for sociable, secure, and manageable living arrangements. In general the residents were satisfied with these characteristics but dissatisfied with the service charge and quality of meals, especially in category 2.5 schemes. The degree of utilisation of communal spaces and facilities depended on the wardens ability and enthusiasm. Evaluation of sheltered housing indicated several problems such as wardens duty as a \"good neighbour\" ; difficult-to-let problems with poor location or individual units of bedsittiing type with shared bathroom ; and the under use of communal spaces and facilities. Some ideas to solve these problems were suggested by researchers through expanding wardens duty as a professional, opening the scheme to the public, improving interior standards, and accepting non-elderly applicants who need support. Some researchers insisted continuing development of sheltered housing, but higher standards must be considered for the minority who want to live in communal living arrangement. Recently, enhanced sheltered housing with greater involvement of relatives and with tied up policy in registration and funding suggested as an alternative for residential care. In conclusion, the rights of choice for older people should be policy support for special needs housing. Elderly communal housing, especially a model similar to sheltered housing category 2 with at least 1 meal a day might be recommended for a Korean Model. For special needs housing development either for rent or for sale, participation of the public sector and long term and low interest financial support for the private sector must be developed in Korea. Providing a system for scheme managers to train and retrain must be encouraged. The professional ability of the scheme manager to plan and to deliver services might be the most important factor for the success of elderly communal housing projects in Korea. In addition the expansion of a public health care service, the development of leisure programs in Senior Citizens Centre, home helper both for the elderly in communal housing and the elderly in mainstream housing of the community as well. Providing of elderly communal housing through the modified general Construction Act rather than the present Elderly Welfare Act might be more helpful to encourage the access of general people in Korea. in Korea.