• Culinary science and hospitality research
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• v.16 no.3
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• pp.237-249
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• 2010

The purpose of this study is to present an actual sanitary management conditions and an education plan for school foodservice employees. For assumption verification of this study, basis statistical analysis, factor analysis, and reliability analysis using SPSS V14.0KO were used. Also, regression analysis was conducted for it. The sanitary management actual conditions were shown that a foodservice practice level of middle and high schools was higher than elementary schools. In a scale way, sanitary management conditions of small group schools(500 students below) were lower than large group schools(500~1,000 students). Therefore, it was demanded especially for their employees to manage elementary schools and small group schools. It showed that sanitary consignment education was held irregularly at outside was more effective than the education was held regularly at inside. All the related workers at school foodservice should supply safe foods to schools through more effective sanitary education plan based on the results of effective actual sanitary management conditions.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.553-564
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• 2006

This study was conducted to investigate the use and acceptability of pre-processed food materials in school foodservice. Self-administered questionnaires were collected from 81 schools in the Kyunggi area. Statistical data analysis was completed using the SPSS v. 10.0 program. Eighty-one school dietitians from 31 elementary, 31 middle, 19 high school participated in the survey. Most of the subjects (over 95%) understood that it is necessary to use pre-processed foods, and they considered food hygiene as the most important factor. The percentages of school foodservices that purchased and used pre-processed foods were: 82.7% for cabbage, 86.4% for onion 72.8% for carrot, 97% for garlic, 82.7% for potato, and over 90% for meats and fishes. Dietitians were most satisfied with the performance of ‘trash reduction’, and ‘saving cooking time’ when using pre-processed food materials. ‘Appearance’, ‘freshness’, ‘hygiene’, ‘nutrition’, and ‘specialty of the food-processing company’ were aspects of the most concern when purchasing and using pre-processed food materials.

• 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 Community Nutrition
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• v.14 no.6
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• pp.798-806
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• 2009

The objective of this study was to investigate how to improve job satisfaction for dietitians and nutrition teachers by identifying influencing factors in Daejeon and Chungnam Province, South Korea. A survey was conducted among school foodservice dietitians and nutrition teachers from selected primary, middle and high school in the area. This survey consisted of general characteristics, status of their job, job satisfaction, work satisfaction and work performance. In this study we found current state of general characteristics and status of their job according to frequency analysis and the level of work satisfaction, work performance and job satisfaction using descriptive statistics. The t-test, ANOVA and Duncan-test were also conducted in order to searching for tendency of job satisfaction according to the general characteristics and the status of their job. Pearson's correlation was carried out in order to find correlation with job satisfaction. Also, factors, which influenced job satisfaction according to regression analysis, were drawn. We describe the difference of job satisfaction between irregular dietitians and nutrition teachers as well. Besides we discussed the improvement of dietitians' (nutrition teachers') work environment to raise their job satisfaction through this study.

• Journal of Nutrition and Health
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• v.53 no.3
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• pp.329-345
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• 2020

Purpose: This study examined the status of food allergy management and importance-performance analysis (IPA) between elementary, and middle and high school employees in school foodservice. Methods: The participants were employees in elementary (n = 171) and middle and high schools (n = 187) in the Jeonbuk area. The demographic characteristics, the status of food allergy management, food allergy education, and the importance and performance status were assessed using a self-administered questionnaire. Results: Approximately 55.0% of employees in elementary and 32.6% in middle and high schools recognized that the foods in menu tables induced allergies. Approximately 93.0% of employees in elementary and 85.0% in middle and high school thought that food allergy management was an important part of school foodservice because of the possibility of health emergencies. Elimination and replacement meals were provided more in middle and high schools than in elementary schools. Food allergy education from nutrition teachers had been given to 62.6% of employees in elementary and 50.3% in middle and high schools. To prevent food allergy accidents, 72.4% of employees in elementary schools and 65.2% in middle and high schools wanted more accurate information on students with food allergies. As a result of IPA, elementary, middle, and high school employees were aware of the importance and performed well: 'Strict control of allergy-inducing foods because of cross-contamination'. On the other hand, they were not aware of the importance and performed them insufficiently: 'Know how to use epinephrine to prepare for emergencies'. Conclusion: Therefore, it is necessary to improve the consciousness of nutrition teachers for the effective application of food allergy education, especially the recognition of allergy-inducing foods and emergency responsive ability.

• The Korean Journal of Food And Nutrition
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• v.19 no.2
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• pp.193-200
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• 2006

The objective of this study was to identify factors affecting the job satisfaction of cooks employed in school foodservice and to propose a plan to improve school foodservice quality. Therefore, in this paper, we examined the job satisfaction of 119 elementary school foodservice employees in the Northern Gyeonggi Province using a 5-point scale method. The results were analyzed by the SPSS Package Program(Ver 12.0) to determine percentages and frequency. Among the employees, 99.2% were women, and 75.9% were employed by contract. All of the subjects worked in elementary schools with self operated foodservice system and 57.6% of them served food in the classroom. The total number of diners served by these foodservice programs was $1,391.6{\pm}307.6$ an average of $135.0{\pm}18.2$ diners per cook. Among the foodservice employees, 82.2% had completed high school academic courses, and 98.4% had never changed jobs. Their overall degree of job satisfaction degree was relatively high at $3.05{\pm}0.85$, but the wage and welfare system($2.45{\pm}0.86$), and the merit rating methods($2.25{\pm}0.87$) ranked among the lowest in the job satisfaction survey. On the other hand, the relationships between the managers and the coworkers marked relatively higher at $3.02{\pm}1.03$, compared with other aspects of job satisfaction. As for the work environment, the scaled score was $2.38{\pm}0.85$. Finally the ranking of achieving job improvement through education($3.28{\pm}0.93$), and the effectiveness of education($3.58{\pm}0.78$) showed us the importance and necessity of education.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.301-310
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• 2006

This study was aimed to evaluate the relation of food hygiene knowledge and practices of the contract foodservice employees and housewives. The employees were mainly sampled using convenience sampling method and surveyed through the questionnaire. The SPSS 12.0 was used for statistical analysis: data frequency, t-test, one-way ANOVA. The scores of the contract foodservice employees were higher in personal hygiene and time-temperature control from hygiene knowledge category and in cleaning & sanitizing, and time-temperature control from hygiene practice category than those of housewives. The level of hygiene knowledge improved with continuous education, and people aged over 51 year showed better score in hygiene practices than those of age 20${\sim}$35. The score of hygiene knowledge or hygiene practices were higher in the group who graduated front middle or high school than the group who had MS degree, because they might have the good hygiene habit or behavior from the continuous education about the food hygiene.

• Korean Journal of Community Nutrition
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• v.2 no.3
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• pp.406-416
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• 1997

Teacher's satisfaction with school lunch programs run by foodservice(FS) management types were surveyed with questionnaire at 5 middle and 4 elementary schools. The 88 middle and 104 elementary school teachers who participated and schools' FS management were of 5 types : self/conventional, contracted/conventional, contracted/commissary and contracted/dosirak delivery. Most teachers knew correctly their schools' present FS management types and thoroughly understood the main reasons for needing school lunch program with proper nutrition, better taste and balanced diets in addition to the first reason its less work than preparing homelunches. Teacher's satisfactions with their present school FS were high in self/conventional and contracted/conventional and was very low in contracted/commissary and contracted/ dosirak Taste, hygiene, nutrition and dining facilities in turn were pointed out to be improved : firstly hygiene in the self and firstly taste in the contracted. Particularly dining-rooms were found to have narrow space, uncomfortable chairs and tables, unclean, and having unpleasant smells. Teachers observed that the overall students' food habits such as eating more various foods and better table manners through that school lunch programs, particularly the self-managed types were improved. Conclusively most teachers emphasized school lunch programs to be continued and preferred self-managed types and contracted/conventional types as the second best in having less work to manage, better, taste, nutrition and hygiene, less cost and better nutrition education in turn. And they thought school founders should handle the finances needed to newly establish or repair the school FD facilities, otherwise provided with the partial aid of student's parents.

• Journal of the Korean Dietetic Association
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• v.15 no.1
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• pp.22-40
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• 2009

This survey's purpose was to understand the duties of the school dietitians' foodservice management and to identify the uses of preprocessed and processed food in Seoul Metropolitan area schools. The survey was distributed either via e-mail or in person to nutrition teachers and dietitians working at elementary, middle and high schools who participated in training sessions in Seoul, Gyeonggi and Incheon areas from December 2006 until June 2007. Four-hundred fifty-nine out of the total 760 schools that completed the surveys were analyzed. The following summarizes the main duties of school dietitians related to foodservice management: hygiene (100%), nutrition (99.8%), nutrition education (97.2%), cost (96.9%), and food production process control (96.3%). Preprocessed foods were ordered as the following: seafood (2.89) > poultry (2.78) > seeds (2.37), process foods comprised the following order: pastes (4.94) > kimchi (4.91) > dressing materials (4.50). Based on these results, elementary schools must improve methods for developing effective study materials for nutrition education which arc appropriate for each grade.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.18-34
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• 2011

This research was conducted to analyze structural relationships comparatively between job stress, job burnout and turnover intention that school dietitians, school nutrition teachers and school foodservice employees have. The target group is school dietitians and nutrition teachers who work in 180 elementary, middle and high schools and foodservice employees in 50 schools. The survey is limited to the schools which operate school meals directly or indirectly in Seoul and Gyeonggi province. As a result, job demand and lack of rewards were found the most significant factors in the dimensions of job stress. The quantitative expansion of school meals is important; however, it is necessary to reduce stress in the work environment for dietitians, nutrition teachers and employees in school foodservices to perform their duties with dignity and satisfaction.