• 한국조리학회지
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• 제19권3호
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• pp.87-104
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• 2013

본 연구는 특급호텔 뷔페레스토랑 주방 조직의 서비스지향성이 종업원의 직무만족과 조직성과에 미치는 영향관계를 실증적으로 검증하여 주방종사자의 효과적인 관리에 대한 시사점을 제공하고자 하였다. 이를 위해 조직의 서비스지향성(서비스리더십, 서비스시스템, 인적자원관리, 서비스 접점)과 종업원의 직무만족 및 영업장의 조직성과에 대한 개념과 이론적 배경을 중심으로 각각의 구성개념에 대한 요인을 도출하여 영향관계를 분석하였다. 분석결과, 서비스지향성의 서비스리더십과 서비스시스템이 종업원의 직무만족에 미치나 영업장의 조직성과에는 직접적이지 않고, 대신 인적자원관리가 조직성과에 직접적이라고 할 수 있다. 또한 종업원의 만족이 조직성과에 직접적인 관계에 있기 때문에 서비스지향성을 향상시키면서 종업원의 직무만족을 향상시키기 위해서는 서비스리더십과 서비스시스템이 우선되어야 한다고 할 수 있다. 그리고 서비스지향성을 향상시키면서 직접적인 레스토랑의 조직성과를 도출하기 위해서는 인적자원관리에 의한 서비스훈련과 서비스보상이 효과적이라고 할 수 있다. 본 연구 결과는 조직의 서비스 지향성이 서비스기업의 우수한 고객가치를 창조하는 요소로 인식되고 있는 가운데, 서비스지향성의 관리적 방향성을 제안하였다는데 의의가 있다.

• 한국직업건강간호학회지
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• 제25권2호
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• pp.85-95
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• 2016

Purpose: The purpose of this study was to examine the burn characteristics of female patients hospitalized in a burn center. Methods: This is a retrospective descriptive study. The subjects were 222 female patients aged over 19 years old having burn injuries from work sites between January 1, 2012 and December 31, 2014. Data were collected using electronic medical records about the burn-related characteristics. The data were analyzed descriptively. Results: Many of the subjects were in their forties and fifties. Most subjects showed burns with an area of less than 10% of the body surface with a severity of second degree. Scalding burns were the most frequent. Contact burns were usually of third-degree severity and occurred on hands and wrists. Flame burns affected the largest body surface area and frequently occurred on the face and mainly caused by explosion of a stove or kitchen gas. Chemical burns frequently occurred on the lower limbs. Conclusion: Female workers are exposed to the hazards of burn injuries in industrial accidents. Types of burn differ depending on the workplace conditions. Therefore, preventative measures for burn injuries should be established in accordance with the characteristics of each industry to which female workers belong.

• 한국식품조리과학회:학술대회논문집
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• 한국식품조리과학회 2003년도 춘계학술대회
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• pp.103-103
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• 2003

The study was conducted to establish the HACCP model for chicken dishes (deep-fried sirloin chicken, chicken and potato in red pepper paste, smothered chicken) sewed in 3 different elementary school lunch program during 2002. the hygienic conditions of the food facilities and environment were at the lowest limit of normal grade. Workers' practices should be improved: sanitary handling and proper holding of foods and utensils. Kitchen layout should be remodeled for separation of soiled and clean work areas. pH values of all items were over 6.0 which required careful attention. (omitted)

• 한국식품과학회지
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• 제36권1호
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• pp.174-182
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• 2004

Hygienic standards for pizza specialty restaurant located in Seoul during summer, 2000 were established based on HACCP concept by measuring temperature, time, pH, $A_{w}$ and microbiological assessments of pizza, and evaluation of hygienic conditions of kitchens and workers. Kitchen and worker conditions were average 1.2 and 1.0 (3 point Sly's scale), respectively, Microbial contaminations occurred at $5-60^{\circ}C$, pH above 5.0, and $A_{w}$ (0.93-0.98). Microbial assessments for pizza processing revealed $1.5{\times}10^{2}-3.9{\times}10^{8}\;CFU/g$ of TPC and $0.5{\times}10^{1}-1.6{\times}10^{7}\;CFU/g$ of coliforms, exceeding standards ($TPC\;10^{6}\;CFU/g\;and\;coliform\;10^{3}\;CFU/g$) established by Solberg et al., although significantly decreased after baking. S. aureus was not discovered, but Salmonella was found in onions. Tools and containers such as pizza cutting knife, topping container, serving bowl, pizza plate, working board, and dough kneading board contained $6.2{\times}10^{2}-1.1{\times}10^{9}\;CFU/g$ of TPC, $2.0{\times}10^{1}-6.2{\times}10^{3}\;CFU/g$ of coliforms. Workers' hands contained $3.1{\times}10^{4}\;CFU/g$ of TPC and S. aureus as compared to safety standards of Harrigan and McCance (500 and 10 CFU/g of TPC and coliforms per $100cm^{2}$). CCPs (critical control points) were determined as receiving, topping, and baking according to CCP decision tree analysis. Results suggest purchase of quality materials, careful monitoring of time and temperature, hygienic use of tools and utensils, and sanitary practicer by workers are recommended as control points for safe pizza production.

• 한국조리학회지
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• 제15권2호
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• pp.268-281
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• 2009

본 연구는 서울 경기도에 위치한 패밀리 레스토랑에 근무하는 직원들을 대상으로 식품 위생과 식품 안전 지식 수준을 2008년 10월 10일부터 10월 31일까지 조사하였으며, SPSS를 이용하여 149부(회수율 82.8%)를 분석하였다. 설문조사에 참여한 조사대상자의 정기 교육 이수는 79.9%, 정기 교육 이수의 경우 국내 기업 직원 76.7%, 국외 기업 82.9%로 조사되었다. 식품 위생 및 식품 안전 영역별 전체평균 점수는 식중독과 식품은 3.95점/5점, 개인 위생은 2.37점/3점, 식품 위생 및 환경위생은 6.41점/9점, 식품 안전은 1.86점/3점으로 전체 평균은 14.03점/20점(71.5점/100점)으로 나타났다. 전체점수 비교에서는 국내 기업이 13.74점/20점, 국외 기업이 14.3점/20점으로 국외 기업이 높게 나타났는데, 국내 기업과 국외 기업 비교 시 식중독과 식품 영역이 주방 직원과 홀 직원에서 유의적인 영향을 미쳤다. 그리고 정기 교육 이수자그룹이 네 영역 모두 높은 점수를 보여 정기 교육의 필요성과 교육의 효과를 입증하였고, 지식 수준에서 낮은 정답율을 보인 항목으로 '위험 온도 범주', '세균의 증식', '해동 방법', '냉각 방법', '온도 관리'로 시간-온도 관리에 대한 교육이 필요한 것으로 나타났다. 인구통계학적으로 본 차이검증에서는 소속, 학력, 직장 경력(현재, 전체), 정기 교육 수혜 여부가 유의적인 차이를 나타냈는데, 특히 정기 교육 수혜에서는 교육 이수자 그룹이 네 영역 보두 높은 점수를 보여 정기 교육의 효과를 입증하였다.

• 한국환경보건학회지
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• 제5권1호
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• pp.10-17
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• 1978

Recently this writer has conducted a comprehensive survey of 38 private businesses where group feeding is practiced, with a view to determining the condition of nutrition intake by the blue collar workers of these businesses firms as well as gaining an indication of their facilities management along with their sanitary precautions. The survey has revealed, among others, a number of interesting data such as shown below. 1. There are a total of 1,054 workers being fed in groups daily at each of the above business companies, with only one nutrition specialist regardless of the number of workers to be fed or the number of times they are fed daily. The average number of cooks comes to 2.7 persons per 100 workers, while 42.2% of the companies provide four meals a day including mid-night supper, with the result that the workers are fed 3.13 times a day on an average. 2. The average feeding cost amounts to 151 won per meal per person, of which 86 won is payed by the workers themselves and 115 won by the companies involved. 3. The average fbod intake has been found to be 490 grams which can be further broken down into 44grams of animal food and 446grams of vegetable food. These figures are higher than those revealed by the 1975 investigation of the nation's average nutrition intake. 4. The survey also shows the daily calorie consumption per person to be as high as 896 calories including 37 grams of protein which is further broken down into 11 grams of animal protein and 26grams of vegetable protein. With respect to other types of nutrients excepting Vitamin-A, the companies concerned are believed to prorids more than what the survey of the nation's nutrition has revealed or the amount recommended by Korea FAO assoc!ation as desirable. 5. As for facilities management, there is still much room for future improvement. Some 97.4% of the companies surveyed are not equipped with the steam table, which indicates lack of concern along this line as well as a very how degree of equipment utilizations. Distribution of the food in the dining room is generally depedent on self-service method. 6. Speaking of sanitary precautions taken by those businesses involved, some 76.3% are found to have their compounds haunted by rats and other insects. Some 73.7% of them are dependent on boiling method for disinfection of kitchen utensils, which is conducted by 50% of those industries only two or three times a week. It seems hardly feasible to conduct disinfection everyday.

• 한국식품영양과학회지
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• 제36권7호
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• pp.944-954
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• 2007

본 연구에서는 대형 음식점의 위생관리 현황을 현장실사하고 업종별 가장 시급하게 개선이 필요한 부분이 어떤 것인지를 파악하고자 하였다. 연구를 위해 대구${\cdot}$경북지역의 100평 이상인 한식, 양식, 중식, 일식, 뷔페 총 200개소를 직접 방문하여 위생관리실태를 실사하였다. 일반사항에 따른 위생관리 연구 결과, 조리종사원 수가 증가할수록 '창고 및 후생시설위생', '조리용기기${\cdot}$기구위생', '식품취급 및 작업위생', '조리종사원 개인위생'의 영역에 있어서 위생관리가 잘되는 것으로 나타났다. 조리장 면적이 넓을수록 '조리장 위생', '조리용기기${\cdot}$기구위생', '식품취급 및 작업위생', '조리종사원 개인위생'의 영역에서 유의하게 높은 점수를 보였다. 또한 주방 공개형 업소가 비공개형 업소에 비해 '조리장 위생' 영역에서 유의하게 높은 점수를 보였다. 업종별 위생관리실태 조사결과 거의 모든 음식점이 '식당위생관리'와 '조리용수${\cdot}$음용수위생관리'는 우수한 반면, '작업위생관리'에 있어서는 소홀한 것으로 나타났으며, 한식${\cdot}$중식${\cdot}$일식 음식점의 경우 창고 및 후생시설위생 관리가 특히 미흡하였고, 양식${\cdot}$뷔페업소의 경우 조리용기기${\cdot}$기구위생관리가 미흡한 것으로 조사되었다. 작업위생관리 중에서는 특히 식재료의 소독과 온도측정이 거의 이루어지고 있지 않았으며, 소독과 온도측정의 작업을 확인하기 위한 기록작업 역시 행해지지 않았다. 이상으로 본 연구결과를 바탕으로 볼 때, 음식점의 위생수준을 향상시키기 위해서는 가능한 조리장을 개방하며, 면적을 넓게 하고, 조리용기기나 기구의 위생관리를 보다 철저히 하며, 음식의 내부 온도측정이 이루어져야 할 것이다. 또한 업종별 개선이 필요한 부분에 대한 업주대상교육과 위생교육 책자나 매체를 개발하여 조리종사자 대상으로 지속적으로 교육과 훈련을 시키는 것이 필요할 것으로 사료된다.

• 대한인간공학회지
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• 제26권3호
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• pp.91-100
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• 2007

The purposes of this research are to survey work-related risk factors of musculoskeletal disorders(MSDs) in various departments and tasks at general hospitals in non-manufacturing sectors, and to use basic data derived from the survey results in preventing work-related MSDs in hospital workers. Investigation started in March of 2006 and continued for 6 months in 220 general hospitals at Seoul, Incheon, Kyeongi, and Kangwon area. Investigators visited and interviewed workers in hospitals to identify the presence of tasks of musculoskeletal burden, the investigation results of ergonomic risk factors required by the Occupational Safety and Health Law, statistical analysis from questionnaire for musculoskeletal symptoms, and major departments and tasks that have such risk factors. Twenty-seven percents of hospitals finished the investigation of ergonomic risk factors, and 69% did not do the investigation while remained 4% did not have such factors in their hospitals. The rank order of major departments that had such musculoskeletal burdens was kitchen rooms of 143, managing departments/computer rooms/dispensaries of 137, physical treatment rooms of 109, nursing departments of 96, radiological and clinical laboratories of 63. Eighteen hospitals that did not hold legal duties by the section 148 of labor minister decree practiced prevention programs of MSDs according to the labor-management cooperation. Nursing departments ranked in the first place for the numbers of musculoskeletal symptoms of 438. Managing departments/computer rooms/dispensaries, kitchen rooms, and medical treatment departments held 127, 52 and 45 symptoms, respectively. The magnitude order of physical symptom areas followed shoulder of 185, backs and waist of 166, hand wrists of 120, necks of 110, and legs/feet of 106. The departments and jobs that had major work-related ergonomic risks were patient transporting, central supplying, patient nursing (moving patients into wheel-chairs, changing of patient posture and sheet alteration), manual transporting, operation, and managing/computer departments.

• 한국식품영양학회지
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• 제24권3호
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• pp.396-405
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• 2011

The purpose of this study was to reduce safety accidents among food employees in contracted foodservice management companies, and to help provide high-quality foodservice and assistance. For this, a survey on the different opinions of workplace safety and education by employment type and employee perceptions of environment and safety at foodservice operations was carried out. The analysis showed that among the workers many women were irregular employees. For average age, between 40 and 49 was the most frequent, and for work duration, under one year was highest. Both regular employees and irregular employees deemed "enough staff" as the most major factor for good foodservice. The regular employees and irregular employees thought "high indoor temperatures and poor ventilation in the kitchen area" and "bad work cooperation between employees" as the main problems of foodservice operations, respectively. For satisfaction with the efficiency of foodservice production system, irregular employees had higher satisfaction than regular employees. Both regular employees and irregular employees thought "the number of foodservice employees" as the foremost improvement for safety-accident prevention and work-stress improvements. Regular employees, more than irregular employees, thought improvements in foodservice production systems would have a large affect on safety-accident prevention and work-stress improvements of food workers. Both regular employees and irregular employees thought "foodservice employees' safety consciousness" was an important part of safety-accident prevention. Likewise, they responded that "lectures by the person in charge of safety education" was a good methods of safety education, and "once a month" was the best period for safety education. For the difference in perceptions of environment and safety in foodservice systems, regular employees had a higher perception of safety than irregular employees.

• 대한영양사협회학술지
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• 제17권2호
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• pp.142-160
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• 2011

The purpose of this study was to investigate food sanitation status in elderly welfare facilities and assess the performance of food sanitation practices. Twenty elderly welfare facilities out of 85 located in Seoul with a capacity of fewer than 50 persons participated. The food sanitation status of worktable, kitchen utensils (knives, cutting boards, ladles, spoons), and tableware and bowls were examined by ATP bioluminescence. The results found that the ATP value of knife was the highest. Those of ladles appeared relatively higher than others. Meanwhile, the tableware and bowls, although washed everyday after meals, had the lowest ATP value. This study also conducted a survey on the food sanitation practices of 32 cooking employees in the 20 facilities. Fifty-six percent were in their 40s, and 53% had graduated from high school. More than half (66%) of them had no certification of cooking. Half of the respondents had worked for at least 5 years in food service facilities, and had received food sanitation training. Among them, 31% said they applied food sanitation training while working, and 47% responded the training was very helpful. The foodservice employees demonstrated good food sanitation practices. The results show that food sanitation performance of the workers significantly differed according to their age, education level, total work experience in food service facilities, chef certification, and prior food sanitation experience.