• Journal of the Korean Dietetic Association
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• v.20 no.4
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• pp.247-256
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• 2014

This study compared the perception, necessity, and satisfaction of free school foodservice among parents of students with and without access to free school foodservice. The sample included parents of students with access to free school foodservice (FSF group, 250 parents) or paid school foodservice (PSF group, 250 parents) in Taean, Chungnam. With regard to perception of school foodservice, 30% of PSF parents responded that it is a necessary part of school education, whereas 52% of FSF parents considered it as a part of national welfare service; this difference was significant (P<0.001). In terms of positive remarks, most parents in the PSF group highlighted convenience whereas the FSF group answered that their children were penalized; this difference was significant (P<0.001). In addition, 94% of PSF parents and 96.8% of FSF parents indicated that school foodservice is necessary. In terms of the perception of the free school foodservice, more FSF parents (96.4%) than PSF parents (84.4%) answered that they knew free school foodservice well; this difference was significant (P<0.001). With regard to target recipients of the free school foodservice, most parents in the PSF group said that needy students should be selected, whereas the FSF group said that all students should be eligible; this difference was significant (P<0.001). Acceptance of free school foodservice in the FSF group (34.4%) was significantly higher than that in the PSF group (23.2%). Satisfaction with free school foodservice was 3.5 points in the FSF group, which was significantly higher than the 2.9 points in the PSF group (P<0.001). In summary, parents of students with access to free school foodservice showed more positive perception and higher satisfaction than parents of students with paid school foodservice. This study recommends that parents' suggestions be considered and further perception and responses on free school foodservice be investigated.

• Journal of the Korean Dietetic Association
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• v.2 no.1
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• pp.1-9
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• 1996

This study was intended to observe the various aspects for the nutritional education, foodservice program and foodeervice management through the survey. The survey conducted for 72 elementary school dietitians in pusan area The results are as follows 1. Foodservice operation school were only 31.8% of all elementary school in pusan 2. Type of foodservice were 84.9% of self-operated foodservice, 3.8% of public foodservice, 1.3% of consignment foodservice. 3. Type of foods purchase were 452% with an open bid. 4. Elementary school student eat to lunch in classroom by 62.3% in pusan. 5. An association of supporter of elementary school organized 86.3 % of food service school in pusan.

• Korean journal of food and cookery science
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• v.13 no.2
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• pp.113-123
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• 1997

Conventional foodservice system has been the most prevalent system across the country. However, all the elementary students throughout the country is not being provided with school lunch program because of the restriction on equipping school foodservice facilities. So commissary foodservice system was introduced to school lunch program in 1991. This study was designed to evaluate condition of existing major equipment including volume, probable useful life, and frequency of use and determine equipment improvements on conventional and commissary school foodservice systems. A questionnaire was developed and mailed to 87 dietians of conventional and 46 dietians of commissary school foodservices in Kyunggi-do. Response rates were 89.1% and 91.3%, respectively . Approximately one third of commissary foodservices were converted from conventional to commissary. Only 52.6% of conventional and 53.5% of commissary foodservice facilities/equipments have been desirable in quality and quantity. Capacity, functional ability, using frequency, and relationship with efficient work management were analyzed according to school foodservice system. Content analysis was conducted regarding to dietitians' opinions on foodservice facilities/equipment.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.112-120
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• 2000

The purpose of this study was to examine the needs of high school students on foodservice. A survey from 8 high school foodservice operations in Seoul was undertaken and detailed information was collected from 538 high school students. Completed questionnaires were received from 3 self-operated and 5 contracted school foodservice operations. Statistical analyses were performed by SPSS including descriptive analysis and t-test. The 49.8% of the respondent students were male and 50.2% female. The whole students assessed the importance and performance of school foodservice as 4.18 and 2.83 out of 5 respectively, which suggests that the school foodservice needs to be improved. The Importance-Performance Analysis(IPA) used for obtaining information on high school foodservice management suggested that foodservice attributes with fair to poor performance but with high importance were sanitation of food, service of foodservice personnel, dealing with complaints and the reflection of students'opinion in menu.

• Journal of Nutrition and Health
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• v.45 no.2
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• pp.181-191
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• 2012

The purpose of this study was to investigate parent's perception of a middle school foodservice in Masan city, Korea that uses environmentally friendly agricultural products (EFAP). From May 29, 2009 to July 11, 2009, questionnaires were distributed to 350 parents of middle schools located in Masan city. A total of 295 responded and 276 (response rate, 78.9%) were used for the final analysis after excluding improperly completed questionnaires. First, 47.8% of the parents responded that they had participated in the school foodservice operation (receiving food, attending foodservice-related events, working as a meal service aid, evaluating suppliers). Receiving food (53.7%) accounted for the greatest proportion in the participating area. Second, most subjects (83.0%) responded that they were aware of the use of EFAP. Additionally, 96.4% of the subject approved expanding the use of EFAP for all items. Third, their degree of interest in the school foodservice was 3.86, and satisfaction with the school foodservice was 3.94 based on a 5-point Likert scale. The overall satisfaction on the quality of EFAP used in the school foodservice was 3.68 based on a 5-point Likert scale. Fourth, awareness that the school used EFAP in the foodservice by the parents who participated in school foodservice operations was higher than that of parents who did not participate. Satisfaction (4.10) with the school foodservice by parents who participated in school foodservice operations was significantly higher than that (3.79) of parents who did not participate (p < 0.001). In conclusion, parent's participation in school foodservice operations should increase to improve the quality of the school foodservice and improve communication between parents and the school.

• Culinary science and hospitality research
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• v.5 no.1
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• pp.105-127
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• 1999

The purpose of this study was to investigate cook′s duties in the School Foodservice law, comparing with those of other countries and to suggest the more useful details of cook′s duties. As a result of this study many things of the cook′s duties in the School Foodservice law have to be changed. If then, the gap of the School Foodservice law and Food Sanitation law will be decreased, logical application of two laws could be possible and a lot of cook′s abilities could be enoughly used. Compared with other countries, cooks can be responsible officials in the School Foodservice. Suggestions about cook′s duties in the School Foodservice law are as follows. 1. Not only dietitian but also cook should be subscribed as a responsible official in the School Foodservice law. 2. Not only the duties of dietitian but also those of cook should be subscribed in the School Foodservice law. 3. Cook as a responsible official of School Foodservice should investigate the food as well as dietitian. 4. Dietitian teaches cook and assistant cook how to cook presently by the School Foodservice law, but cook should teach how to cook because cooking is cook′s major and cook gets the national certificate of cooking. 5. Cooks do job under dangerous circumstances, so extra money should be paid to cooks. 6. Even if not being described in the law and education of sanitation is presently done in the cook′s reeducation, dietitian educates sanitation to cook, so it has to be changed. Cook can educate sanitation to other workers in the School Foodservice. 7. The name of office room in the School Foodservice systems "dietitian′s room" should be changed to "Foodservice office room". If those suggestions are accomplished, cooks and dietitians can cooperate effectively and respectfully and the better School Foodservice can be served to students.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.41-53
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• 2010

The purposes of this study were to: a) investigate personal and foodservice operational factors affecting job stress of school foodservice dietitians, b) analyze the contribution of emotional labor to job stress of school foodservice dietitians. A survey was conducted from May 2 to June 13, 2008 to collect data from school foodservice dietitians (N=546). 206 questionnaires were returned completed, and 15 improperly-completed questionnaires were excluded. Finally, 191 questionnaires were used for final statistical analysis (usage rate : 34.98%). The results of the study were as follows. First, personal variables significantly affecting dietitians' job stress were 'monthly bills(p<0.05)' and 'total length of time in school foodservice (p<0.05)'. Second, foodservice operational variables affecting dietitians' job stress were 'school level (p<0.05)', 'type of school foodservice management (p<0.01)', 'number of meal service times (p<0.05)', 'total number of meals served per day (p<0.001)', 'number of meals served per day for students (p<.001)', 'number of meals served per day for teachers (p<0.001)', and 'number of foodservice staff (p<0.001)'. Third, emotional labor was found to contribute significantly to the job stress of dietitians in school foodservice (p<0.001). It was found that as dietitians experience more emotional labor at work, more job stress is experienced. Stress management is a very important and meaningful contributor to foodservice quality as well as to personal well-being for workers in school foodservice. Therefore, it is proposed that management of emotional labor is essential for stress management. Further, emotional labor and job stress should no longer be considered a personal matter, but rather should be approached systematically in all aspects of a school foodservice organization.

• Korean Journal of Community Nutrition
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• v.24 no.1
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• pp.60-76
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• 2019

Objectives: The purpose of this study was to develop a systematic and standardized "The Survey on School Foodservice Program" that can identify the current status of school meals on the nationwide level. Methods: This study was carried out in six steps of the analysis of report/investigation data related to school foodservice in metropolitan and provincial offices of education, analysis of preceding research related to the actual status of school foodservice, field verification of the actual condition of the school foodservice site, development of a draft of "The Survey on School Foodservice Program", pilot study of a draft of "The Survey on School Foodservice Program", and suggestions of a final model of "The Survey on School Foodservice Program" from August to December, 2017. Statistical analysis was performed for frequency analysis and descriptive analysis using the SPSS program ver. 23. Results: A draft of "The Survey on School Foodservice Program" was developed by analyzing the current status of report/research data on school meals in metropolitan and provincial offices of education, analyzing the preceding research on school meals, and identifying the actual conditions at school foodservice sites. To verify the validity of the school foodservice survey questionnaire, 1,031 schools were sampled from a total of 10,251 schools and the pilot test of '2017 School Foodservice Survey' was conducted. The final model of "The Survey on School Foodservice Program" consisted of 12 survey sections, 29 survey categories, and 433 survey items, and the survey cycle was set for one year and three years for each survey item. Conclusions: Based on the objective statistical data through "The Survey on School Foodservice Program", it is possible to develop the school foodservice policy, which will help establish the reliability of the school meals.

• Journal of the Korean Society of Food Culture
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• v.22 no.5
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• pp.621-632
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• 2007

The purposes of this study were as follows. First is to compare the importance of operational factors to determine types of school breakfast program, and second is to do the preference analysis of operation-related people depending on the attributes and levels of the operation of school breakfast program. The questionnaires developed for this study were distributed to 134 school dietitians, 114 school foodservice officials at the educational board, 68 staff members of foodservice contractors and 493 parents. Statistical data analyses were performed using SPSS/WIN 12.0 for descriptive statistics and conjoint analysis. The conjoint design was applied to evaluate the hypothetical foodservice types. According to the analysis on the attributes and levels of the school breakfast operation, the relative importance of each attribute was as followsprice (36.30%), menu (29.60%), foodservice staff (22.54%), serving type (11.55%) to school dietitians, price (34.99%), menu (28.15%), foodservice staff (23.52%), serving type (13.35%) to school foodservice officials at the educational board, menu (30.55%), price (30.24%), foodservice staff (28.75%), serving type (10.47%) to staff members of foodservice contractors and price (36.34%), menu (29.73%), foodservice staff (21.01%), serving type (12.92%) to parents. The results of the conjoint analysis indicated that the school dietitians and school foodservice officials at the educational board preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, $1{\sim}3$ foodservice staff, with a price range of $1501{\sim}2000won$, and tray serving. Staff members of foodservice contractors preferred the school breakfast operation program with 3 traditional menus and 2 convenience menus per 5 day, $1{\sim}3$ foodservice staff, with a price range of $2501{\sim}3000won$, and tray serving. Parents preferred the school breakfast operation with 5 traditional menus per 5 day, $6{\sim}7$ foodservice staff, with a price range of $2501{\sim}3000won$, and tray serving. About a half of school dietitians considered that elementary schools were appropriate for the suggested school breakfast operation program. But, 68.2% of school foodservice officials at the educational board, 69.1% of staff members of foodservice contractors, and 38.1% of parents considered high schools to be the suitable model. Therefore, it indicated the need to recognize the different opinions among breakfast operation-related people and take these factors into consideration in developing the school breakfast program.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.577-584
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• 2014

The purpose of this study was to compare understanding of school foodservice management and environmentally friendly agricultural products between urban and rural elementary school children's mothers. Subjects were 400 elementary school parentsliving in Jeonnam. The results are summarized as follows. School foodservice program helped to solve unbalanced diets, develop minds and bodies, and improve eating habits. Mothers showed a higher degree of satisfaction for school foodservice containing environmentally friendly agricultural products. The primary reason for favoring environmentally friendly agricultural products was improvement of health and securing safe foods. The most important parameter of school foodservice management was sanitary control of food materials>sanitary control of foods>sanitary conditions of place for meals>sanitary conditions of cooker>sanitary conditions of tableware. In conclusion, school foodservice should be financially responsible to make policies effective.