• 대한지역사회영양학회지
• /
• 제25권5호
• /
• pp.374-385
• /
• 2020

Objectives: This study was conducted to examine the status of foodservice management, with special interest on sanitary and nutritional food service in elderly day care centers. Methods: A total of 79 employees who managed foodservice facilities in elderly day care centers were included in the survey. The contents of the questionnaire consisted of general characteristics, importance and performance of sanitary and nutrition management, the reasons for poor performance, factors necessary for improvement, and the employee's demand for support. Data analysis was conducted using the SPSS v25.0. Results: Sanitary management showed an average importance score of 4.84 ± 0.40 and a performance score of 4.70 ± 0.61 (t-value: 8.260). The item with the lowest performance score was personal sanitary management (4.58 ± 0.71). In nutrition management, the average importance score was 4.52 ± 0.68, and the performance score was 4.20 ± 1.00 (t-value: 9.609). There were significant differences between the average score of importance and performance in both areas. As a result of an Importance-Performance Analysis, items that were recognized as important but had relatively low performance was "personal hygiene", "ventilation" and "food storage". Also in the nutritional management area, "menu planning for disease management" and "checking the saltiness in the soup" etc. had very low performance with low importance recognition. The items shown in the "low priority" quadrant were those that required professional management skills. In the areas that demanded support in foodservice management, education about sanitary and safe institutional food service had the highest score (4.42 ± 0.74), and all other items showed a demand of 4 points or more. Conclusions: Foodservice managers recognize the importance of foodservice facility management but performance is relatively low. Institutional support is, therefore, needed to improve performance. For items with low importance, it seems necessary to improve awareness of the necessity of these items and to provide education in this regard. To gradually improve foodservice management, continuous provision of education and training in these areas are of great importance.

• 대한영양사협회학술지
• /
• 제13권3호
• /
• pp.228-239
• /
• 2007

The purpose of this study was to identify the variables of foodservice employees's job satisfaction. The questionnaires to measure job satisfaction were completed by 323 employees in the Gyunggi province. Foodservice employees' job satisfaction was evaluated by the modified Smith method(1969). All statistical data analyses were conducted using the Statistical Package for the Social Science(SPSS version 12.0). The study results were as follows; 1. The demographic data showed that 65.3% of respondents aged in 40~49 years old, 96% were married, 68.8% were high school graduates, 10.2% were college graduates and 93.5% were contracted employees. 2. Factors that influenced job satisfaction among employees varied significantly. Older workers tended to be more satisfied in their job. In addition, those who had graduated college showed the highest job satisfaction score(3.03). Subjects who had graduated university showed the lowest job satisfaction score(2.05). Subjects who had worked for 2-3 years showed the highest satisfaction scores concerning their relationships with coworkers(3.33), whereas those who had worked less than 2 years showed the lowest (3.14). Regarding school type, employees working in high schools had the highest job satisfaction scores, whereas those working in middle schools had the lowest. Satisfaction of leaving school time, ‘after 4 pm group’ had the highest score(3.01). 3. The correlation between salary satisfaction and job satisfaction was significant(r=0.307, p<0.001). In addition, the correlation between job satisfaction and work satisfaction was also significant(r=0.444, p<0.001). The correlation between job satisfaction and satisfaction about relations with coworkers was significant(r=0.118, p<0.01). The correlation between salary satisfaction and work satisfaction was significant(r=0.308, p<0.001). The correlation between salary satisfaction and satisfaction about relation with coworkers not significant, but it was negative(r=0.307, p<0.001). The correlation between work satisfaction and satisfaction about relations with coworkers significant(r=0.210, p<0.001). According to this study, job satisfaction and salary were positively related. This study provides foodservice managers useful information for design positions that will increase productivity. Future study is needed to determine the factors that will improve job satisfaction and satisfy the employees' needs, which in turn will improve school food service quality.

• 대한영양사협회학술지
• /
• 제24권3호
• /
• pp.261-274
• /
• 2018

The purpose of this study was to compare wage treatment and the employment environment of school foodservice employees before and after conversion to indefinite contract status since September 2012 when the Ordinance on the Appointment of Education Officials (indefinite contract) under the Gangwon Provincial Superintendent of Education was applied as well as to examine the effects of wage treatment and the employment environment on job stability. The questionnaire survey was conducted from March 31 to April 10, 2017 for school foodservice employees working at 97 schools in Gangwon province. A total of 477 questionnaires were distributed and 470 questionnaires were used for the analysis. Statistical analysis was conducted using SPSS Window Ver.18.0. The detailed results of this study were as follows. First, wage treatment (2.29 vs. 3.16), employment environment (3.45 vs. 4.22) and job stability (1.88 vs. 2.35) revealed significantly positive perceptions after conversion to indefinite contract status compared to before conversion. Second, after analyzing leading factors influencing job stability, it was revealed that wage treatment (before: ${\beta}{\hat{a}}=0.516$, P<0.05; after: ${\beta}{\hat{a}}=0.465$, P<0.05) had a positive (+) effect on job stability, whereas employment environment did not affect job stability. In conclusion, in the context that most school foodservice employees are contract employees, this study is significant in that the changes in the employment policies of the national government and education office were confirmed to have effects on school foodservice employees.

• 한국조리학회지
• /
• 제23권6호
• /
• pp.27-35
• /
• 2017

The purpose of this study was to examine the causal relationship among restaurant selection attributes and customer satisfaction and recommendation tastes for young people in their twenties who use tickets for Rail-ro. Data collection was conducted to utilize questionnaire survey with online and offline distribution. The collected data were analyzed using a statistical program SPSS 21.0 with frequency analysis, reliability analysis, factor analysis, and regression analysis. The results of the study showed that Internet search is the most common source of information about restaurants during the trip, and restaurant choice attributes have an important impact on customer satisfaction, food quality, employee service and reputation, but hygiene did not have a big effect on customer satisfaction. In addition, customer satisfaction has a significant effect on recommendation intention. Concluding the results from this study, it investigated the significant attributes for customers selection of restaurants and provide meaningful advice for market managers to make useful marketing strategies to attract more clients and augment economic benefits.

• 한국식품조리과학회지
• /
• 제25권4호
• /
• pp.474-487
• /
• 2009

The principal objectives of this study were to evaluate the space, equipment, and institution rate by functional area, and to suggest appropriate types, numbers, and equipment capacity by school foodservice size for optimal employee job performance and efficiency. Data were collected and administered by 263 dietitians who attended elementary and middle schools in Gyeonggi Province, and the data were analyzed using SPSS statistical software. Among a total of 72 respondents who provided usable data, 31 (48.6%) respondents were nutrition teachers and 37 (51.4%) were part-time dietitians. The majority of the respondents reported that their foodservices were self-operating types (94.4%), and 8 meals out of 10 meals provided over a 2-week period were served as normal meals, defined as meals consisting of Bab, Kook, Kimchi, and 3 side dishes (73.6%). The mean kitchen space was $186.25\;m^2$ for 500 meals/day, $269.7\;m^2$ for 501 to 1,000 meals/day, $249.1\;m^2$ for 1001 to 1500 meals/day, and $274.87\;m^2$ for 1,500 or more meals/day. The mean space of functional areas was $11.52\;m^2$ for office, $12.63\;m^2$ for storeroom, $9.55\;m^2$ for receiving area, $27.23\;m^2$ for pre-preparation area, $149.9\;m^2$ for cooking area, $18.33\;m^2$ for assembly/service area, $45.50\;m^2$ for dishwashing area, and $17.20\;m^2$ for locker room. Only two pre-preparation and cooking spaces increased significantly with increasing size of school foodservice (p<0.05). Office, cooking area, and locker room were allocated in all foodservices. However, the pre-preparation area (68.7%), receiving area (56.5%), assembly/service area (38.1%), and dishwashing area (37.7%) were lowly installed in the surveyed facilities. Through a focus group meeting discussing the results of this study, appropriate equipment and its dimensions were suggested according to functional areas and foodservice scales. Future studies will be necessary to allocate the appropriate space by functional area with the proposed equipment requirements for optimally efficient decision making in equipment purchasing.

• 벤처창업연구
• /
• 제2권4호
• /
• pp.135-151
• /
• 2007

본 연구는 주5일 근무제와 주6일 근무제를 분리하여 직장인을 상대로 외식 선호일에 대한 설문을 구하고 설문의 결과를 토대로 소득수준과 외식 선호일, 가족구성과 외식 선호일을 가족과의 외식과 친구들과의 오식으로 구분하여 각각의 범주들이 어떠한 방식으로 상호 분포되어 있는가를 분석하여 살펴보았다. 분석결과는 주5일 근무제 및 주6일 근무제 모두, 가족 및 친구와 외식 시 소득수준을 기준으로 내용을 살펴보면, 소득수준의 차이 불문하고 모두 주중을 선호하는 것으로 나타났다. 그러나 그 비율에서는 가족과의 외식보다 친구와의 외식에 대한 주중 선호비율이 월등히 높았다. 가족구성 형태에 따라 가족 및 친구 외식시는 독신자, 부부가족 및 기타 모두 주중을 선호하는 것으로 나타났다. 그렇지만 그 선호 비율에서는 친구와 외식 시 주중 선호 비율이 월등히 높아 직장인은 주로 가족은 주말, 친구는 주중을 주로 선호하는 것으로 나타났다. 주5일 근무자와 주6일 근로자의 외식 소비 행동은 큰 차이는 없으나 그 선호 비율은 주5일 근무자의 경우 가족과 외식시 주말, 친구와 외식시는 주중으로 선호 비율이 주6일 근로자 보다 상대적으로 높게 나타나고 있음을 알 수 있다.

• 한국조리학회지
• /
• 제16권4호
• /
• pp.177-189
• /
• 2010

본 연구는 소비자, 생산자, 지방자치단체 관련부서 공무원에 따라 농산물 및 가공품의 지리적 표시제에 관한 인식의 차이가 있는지를 조사하였다. 먼저, 인증 마크를 접해본 경험 유무에 대해 소비자의 경우 응답자의 약 56%가 접해본 경험이 없다고 밝혀 지리적 표시제 인증 마크에 대한 인지도가 매우 낮음을 알 수 있었다. 또한, 지리적 표시제를 시행하고 있는 생산지역의 생산자들조차도 인증 마크에 대해 잘 알지 못하는 경우가 있었으며, 지방자치단체 관련 부서 공무원 역시 지리적 표시 인증 마크에 대해 잘 모르거나 접해본 경험이 없는 경우가 있는 것으로 나타났다. 지리적 표시제 활성화 여부에 관하여는 소비자와 지방자치단체 공무원의 경우 지리적 표시제의 활성화에 대해 긍정적인 반응을 보인 반면, 생산자는 활성화 되지 않거나 잘 모르겠다 등 부정적인 반응을 보였다. 지리적 표시제가 활성화 되지 않는 이유에 대해 소비자와 지방자치단체 공무원의 경우 소비자들의 낮은 인식으로 활성화 되지 못할 것이라는 이유가 높게 나타났으나, 생산자의 경우는 복잡한 등록 절차 및 부대 비용이라는 이유가 가장 높게 나타났다. 마지막으로 소비자, 생산자, 지방자치단체 관련 부서 공무원들이 생각하는 농산물 및 가공품 분야별로 국내산과 수입산에 대한 소비자 선호도에 대해 조사한 결과, 16개 품목 중 10개의 품목에서 생산자 또는 지방자치 단체 관련 부서 공무원이 소비자가 수입산을 더 선호할 것이라 인식하는 것으로 나타나, 생산자와 지방자치단체 관련 부서 공무원이 소비자의 선호도에 대해 잘 파악하지 못하고 있는 것으로 나타났다.

• 동아시아식생활학회지
• /
• 제17권6호
• /
• pp.943-956
• /
• 2007

This study was conducted to assess the current status of food safety/sanitation training programs, including HACCP, for kitchen and hall employees at major hotels, as well as how differently the training can affect the employees' recognition and performance of food safety/sanitation management in areas related to the facility, food, and their personal hygiene. A questionnaire for assessing the recognition and performance of sanitation management was developed and distributed to 430 employees currently working in the kitchens and halls of 5 hotels located in Seoul, Korea. A total of 324 questionnaires (kitchen: 138, hall: 186) were subjected to frequency analysis, chi-square tests, one way ANOVA, and Pearson correlation analysis using SPSS/windows software. Ninety-one percent of the respondents had received food safety/sanitation training, which was conducted by a hygienist or a cook once a month. However, only 55% of the respondents had HACCP training. The employees that did not have HACCP training had lower recognition scores than those who had HACCP training, especially in the washing procedures for tablewares, handwashing tools, cross contamination, reheating, and HACCP definitions. Trained, full-time employees received significantly higher recognition and performance scores than untrained, contract, or part-time employees. Significant differences in the recognition and performance scores were found among the employees of the 5 different hotels, indicating various levels for the outcome of their sanitation training. In addition, Pearson's correlation analysis confirmed that the recognition and performance scores were significantly correlated (r=0.473, p<.001). This study indicates that hotel foodservice employees must receive systematic food safety/sanitation training, including HACCP, which provides the foundation for safe foodservice operations.

• 대한영양사협회학술지
• /
• 제13권2호
• /
• pp.183-193
• /
• 2007

School foodservice employees are involved with every aspect of ensuring that high quality meals are prepared and they influence student satisfaction. The objective of this study was to identify whether job satisfaction of cooks is affected by their relationships with management. Survey forms that were developed for foodservice dietitians and employees were interviewed. Questionnaires to measure job satisfaction were distributed to 30 schools in the Gyeonggi province and completed by 30 dietitians and 323 cooks. Foodservice cooks' job satisfaction was evaluated by measuring attitudes towards aspects of their job using the modified Smith method(1969). All items in the scales were coded by 4 Likert scale(1: nerver satisfied, 4: very satisfied), then grouped by using factor analyses. Statistical methods used in this study were a $x^2$-test, t-test with SPSS software(version 12.0). The study results were as follows; 1) The demographic data showed that 65.3% of respondents were in their 40s, 96% were married, 68.8% were high school graduates, and 93.5% were contracted employees. Regarding overall experience in their current workplace, 27.9% had been in their position over 5 years and 25.7% said less than 2 years. 2) Most of the school lunches was served in the classroom(73.3%). The cook working was rotated among the employees(90%). Most employees did not use a day's leave of absence per month because they were averse to burdening their coworkers. 3) There were no significant differences in job satisfaction between the cooks' self-evaluation scores(2.92) and those of the dietitians(2.92). Among the factors influencing job satisfaction, dietitians(2.10) perceived that cooks(1.99) were more satisfied with their salaries than was actually the case. The cooks(3.19) rated their level of work satisfaction higher than the dietitians(3.03) perceived it to be. Employees rated their relationship satisfaction as 3.50, but dietitians on the other hand rated it 3.37. Most of the cook respondents want a higher salary and a some kind of employment guarantee. This study provides foodservice managers information useful for design positions that will increase productivity. Future study is needed to determine the factors that will improve job satisfaction and satisfy the employees' needs, which in turn will improve school food service quality.

• 한국조리학회지
• /
• 제20권4호
• /
• pp.239-252
• /
• 2014

본 연구는 학교조직에서 영양교사의 서번트 리더십이 조리원의 임파워먼트 및 조직몰입에 미치는 영향을 확인하기 위하여 대구광역시 초 중 고등학교에 근무하는 조리원 288명을 연구대상으로 조사대상으로 선정하여 설문조사를 수행하였고 수집된 자료는 SPSS 프로그램을 이용하여 빈도분석, 신뢰도 검증, 상관관계 및 다중회귀분석을 실시하였다. 가설을 검증한 결과, 영양교사의 서번트 리더십은 조리원의 임파워먼트에 정(+)의 영향을 미칠 것이다 라는 가설1과 영양교사의 서번트 리더십은 조리원의 조직몰입에 정(+)의 영향을 미칠 것이다 라는 가설2는 부분 채택되었고, 조리원의 임파워먼트는 조직몰입에 정(+)의 영향을 미칠 것이다 라는 가설3은 채택되었다. 따라서 학교급식의 질을 좌우하는 조리원이 자신의 업무를 자율성과 창의성에 바탕을 두고 수행할 수 있도록 영양교사가 서번트 리더십을 발휘해야 할 것이다. 서번트 리더로서 자신의 역할을 수행하기 위해 영양교사는 서번트 리더십 함양을 위한 다양한 교육과 연수를 지속적으로 받을 필요성이 있을 것이다.