• 대한영양사협회학술지
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• 제8권1호
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• pp.33-41
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• 2002

This study has been focused on understandings for the problems of dietitian who perform nutrition service in the field of industry foodservice and then focused on using of its findings as basic material for smooth nutrition service performance through analyzing job satisfaction, job characteristic and its importance of dietitians' task in industry foodservice. A questionnaire survey of 120 nutritionists who have engaged themselves in industry foodservice―60 are under direct management and 60, held in trust―has been performed, and 95 responses (79%) have been collected and categorized, except some unfinished responses. The examined data have been classified statistically by using of SPSS, and then analyzed into frequency, percentage, mean value, standard deviation, and correlation among factors, according to questionnaires. The findings of the research can be summarized as following: The details of the surveyed dietitians were: 20-25 years old on an average; working less than two years; college graduates; mere employees; receiving monthly pay of 70～100 won on an average; working more than 52 hours weekly; and providing with four meals a day in a single menu. For job satisfaction and job characteristic, the service itself and the understanding of the service appear as main features. For the relative importance of the service, the findings show that the menu making, sanitation and cost control occupy an important position, while nutrition counseling, nutrition education and dietary control by ailments make up very low portion. For the cause of not enacting the nutrition service, the lack of counseling ability and the overburden of food service are at the top. The findings of this research, therefore, present the needs of the service capacity education and the reduction of excessive foodservice hours of dietitians in order to secure the efficient nutrition service in industry foodservice. To achieve this goal, first of all, there should be an intensive education course in school by using of practice hours. for enhancing practical service adaptability, and then the computerization of foodservice should be executed perfectly to reduce the excessive foodservice hours.

• 한국식생활문화학회지
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• 제24권3호
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• pp.267-278
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• 2009

The purpose of this study was to examine parents' perceptions towards, and the importance and performance levels of, foodservices in child-care centers and to suggest ways to increase foodservice quality and promote efficient operations in the future. A questionnaire survey was provided to 540 parents and the return rates 82%. The survey period was from June 20 to July 27,2007. The collected data were statistically analyzed with the SAS package program using descriptive statistical analysis, t-tests, ANOVA, Duncan's multiple comparisons, factor analysis, and multiple regression analysis. The results were as follows: The parents perceived that foodservice operations promoted their children's health and helped them form desirable dietary habits. The parents also had a high level of perception toward the need for foodservice, earning greater than 4.5 points out of 5 points. Their perceptions of foodservice quality were examined by four dimensions of importance and performance levels. While the parents gave 4 points or greater of 5 points to most quality attributes of importance level, they gave 4 points of less out of 5 points to most quality attributes of performance level. As for the importance and performance levels of the quality dimensions of meal service, the parents regarded sanitation as the most important dimension. IPA showed that 'organic food materials' was included as a 'focus here' area. The overall satisfaction level for foodservice was 3.59 out of 5 points. A higher level of satisfaction was shown when a dietitian was present as well as in public childcare centers. According to multiple regression analysis, 53.51% of the variance in the respondents' overall satisfaction scores was explained by factors such as food, sanitation, environment, and foodservice effects.

• 한국식품영양과학회지
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• 제42권2호
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• pp.278-285
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• 2013

본 연구에서는 유치원과 학부모를 대상으로 영양사 배치유무에 따른 유치원 급식 실태와 급식 만족도를 평가하여 유치원에 영양사 배치의 필요성과 보다 체계적인 유치원 급식운영을 위한 기초자료를 제시하고자 하였다. 유치원의 급식을 위한 취사 시설은 영양사 배치 유치원의 경우 조리실과 급식실이 100%인 반면 미배치 유치원은 조리실이 100%이었다(p<0.001). 급식을 위한 식단 작성자는 영양사 배치 유치원이 영양사가 100%인 반면, 미배치 유치원은 원장(52.2%), 선생님(47.8%)의 순이었다(p<0.001). 유치원에서 제공하는 급식의 분량은 원아의 나이와 체격에 따라 다르게 준다(47.9%)가 가장 높았고, 유치원 급식운영에 있어서 가장 어려운 점은 운반 및 배식시의 유아의 안전(31.3%), 인력 부족(18.8%)의 순이었으며, 유치원 급식의 개선 및 발전 방향은 영양이 고른 다양한 식단(39.6%), 더욱 적극적인 식습관 지도(33.3%), 급식시설의 개선 및 인력 확충(27.1%)의 순이었고, 이들은 모두 영양사 유무에 따라서 유의한 차이가 없었다. 학부모의 실제 급식현장 방문이나 급식운영 참여 경험은 영양사 배치 유치원 학부모가 급식 현장을 직접 방문해 본 경험이 더 많은 것으로 나타나 유의한 차이를 보였다. 급식운영에 참여한 분야는 전체적으로 급식행사 참여(52.9%), 식재료 검수(41.2%), 배식도우미(5.9%)의 순으로 급식행사 참관에서 가장 높은 응답률을 보였다. 급식운영에 참여하고 싶은 의지도 영양사 배치 유치원 학부모의 53.8%가 있다고 답해 미배치 학부모의 37.1%보다 유의하게 높았다(p<0.01). 급식에 참여하고 싶은 분야는 영양사 배치 유치원 학부모의 경우 배식도우미에서 가장 높은 응답률을 보인 반면, 미배치는 식재료 검수에서 높아 유의한 차이를 보였다(p<0.01). 유치원 선택 시 급식을 고려하는지에 대해 영양사 배치 유치원 학부모의 경우 61.0%가 그렇다고 답해 미배치의 18.5%보다 유의하게 높았다(p<0.001). 유치원 급식운영 개선 및 발전방안은 친환경, 유기농 제품을 이용한 급식운영(41.9%), 영양이 고른 다양한 식단(30.9%), 더욱 적극적인 식습관 지도(24.0%) 순이었다. 급식만족도, 급식의 맛, 메뉴의 다양성, 메뉴의 균형, 자녀의 급식만족도, 급식시설, 급식 위생의 모든 7가지 항목에서 영양사 배치 유치원 학부모의 점수가 유의하게 높았으며, 급식만족도의 평균 점수도 영양사 배치 유치원 학부모가 4.1점으로 미배치의 3.7점보다 유의하게 높았다(p<0.001). 이상의 결과를 종합할 때 영양사 배치 유치원의 급식상태 및 학부모의 급식 만족도가 미배치 유치원보다 우수한 것으로 나타났다.

• 한국식품조리과학회지
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• 제15권2호
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• pp.133-145
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• 1999

The schools in the survey consisted of 61 schools where foodservice was managed by themselves and 49 schools where it was done cooperatively. According to the style managed, the urban style was 42 schools, the rural style was 46, and the island style was 22. With regard to the amount for each student that parents have to pay. it was 745 won at schools managed by themselves and 616 won at schools managed cooperatively. The budgeted amount was 75 won at schools managed by themselves and 97 won at schools managed cooperatively. The result showed that parents at schools managed for themselves paid much more for the cost of food and management. The mean area of kitchens was 31 pyong (102 sq. meters) in environment of cooking utilities, and management was done wherever they were needed. The budgeted amount was supplied from the Educational Office and parents. In the situation of utilities and instruments for cooking, the places to wash hands and flush toilets, which were regarded as sanitary facilities were insufficient. The rates of containing measuring instruments and thermometers for cooking were also insufficient. The list to be considered in the management of menu was concentrated on raising acceptance of students served, based on the order of the tastes of students served, the quantity of the cost, nutrition needed, and then facilities. The replies that leftover food was thrown away after meals were numerous and the rate of leftover food was reflected on the menu. In purchase and management, the rate of food needed to be purchased was calculated through experience. A private contract was chosen to purchase food. The frequency of purchasing food was usually once a day, which would nutritists examined food, concentrating on the order of quality, number, and price. In the management of operation, a schedule for making food was seldom formed, referring to it only at the time needed. All the food was made in a day but some special foods were made the day before they would be required. It shows the situation was thought to be the most important. Guidance for sanitation was carried out once a month and the content of the guidance was about the sanitary treatment of food. With regard to degree of satisfaction with the management of meal service, all the dietitian at schools managed for themselves and cooperatively were somewhat satisfied with all the questions about the budgeted amount of food, and management, the management of purchase, operation, and sanitation. However, they were not satisfied with the environment of facilities.

• Journal of Nutrition and Health
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• 제40권3호
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• pp.281-287
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• 2007

The purpose of this study was to measure patients satisfaction and expectation with hospital foodservices, and thereby identify areas for improvement and provide basic data for the introduction of total quality management with hospital foodservices. This survey was carried out on 383 hospitalized patients of 7 hospitals in Deagu, Busan, Changwon with 350 beds to determine the quality satisfaction with foodservices. The subjects were 50.5% male and 49.5% female. 62.6% of the subjects were over 40 age, 31.4% were only educated to middle school or below, 28.3% were hospitalized for 7-14 days. The mean score for taste of diet was 2.79, temperature 3.23, appearances 2.96. Most subjects agreed with following foodservice characteristics that meals of movement (4.03), dress of employees (3.84), kindness of employees and meals arrived exactly the same time every day (3.47) and cleanliness of foods (3.34) and dishes (3.33). The unsatisfied quality attributies were information provide (2.82), variety of the meals (2.91), mixing of meals (2.95), the opportunity to meet with a dietitian (2.97) and prompt dealings with meal complaints (3.01). Most subjects expectation that the decrease the multiple of menus, increase provide of fruits in hospital meals and selective menus in hospital foodservices operations. In conclusion, it would seem to be desirable that hospital foodservices departments introduce selective menus, quality assurance, and increase the meal rounding of dietitians in the patient foodservice.

• 한국지역사회생활과학회지
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• 제23권2호
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• pp.103-116
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• 2012

The purpose of this study was to investigate the trend of academic journals of institutional foodservice published from 2005 to 2009. This study was conducted by content analysis. We collected 322 articles including the subject of institutional foodservice Industry published from January 1, 2005 to December 31, 2009. Classification based on content analysis was conducted based on research method, statistical analysis, survey area, institution and location, sample type and research subject. First, in case of the research method, primary field survey/monitoring showed the highest rate. In addition, statistical analysis was as follows. Frequency/descriptive analysis were used as the highest rate. Survey area was a high percentage in case of Seoul/Incheon/Gyeong-gi province. In case of the institution and location, school/university showed the highest rate. In the sample type, foodservice employee/dietitian/nutrition teacher showed the highest rate. In this study, the most important research subjects were classified study subjects into seven by taking advantage of the previous studies. The greatest numerical study in seven study subjects was 'service quality and customers'(28.9%), and the following subjects were 'foodservice operation'(26.4%), 'hygiene, security and microbiology' (15.8%), 'organization and human resource' (15.5%). But it is noteworthy that 'marketing and strategic management'(9.6%) and 'education and training'(3.1%) of lower research results in this study are also important fields in institutional foodservice industry. Moreover, the study of such subjects is considered more necessary in the future.

• 한국생활과학회지
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• 제20권2호
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• pp.427-437
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• 2011

This study was conducted to investigate the utilization, recognition, and satisfaction of environment-friendly agricultural products (EAPs) in school food services according to the type of foodservice in the Jeonbuk area. Among the 270 school food service providers evaluated, 56.3% of the schools were located in an urban area and 43.7% were in a rural area. About 80% of urban schools used the EAPs for school foodservice, and 89.8% in rural schools (p<.05). The purchase frequency of grain (p<.01), fruits (p<.05), and processed foods (e.g. Tofu) (p<.001) was significantly different between the urban and rural schools. The perception of school dietitians in urban and rural schools between the EAPs and general agricultural products was significantly different (p<.05). The most different fact was 'safety' (p<.001). Most school dietitians has a gut understanding and a lot of confidence about the system of EAPs (p<0.01). The satisfaction score with EAPs was 3.35; in the urban schools it was 3.36 and in the rural schools 3.12 (p<.01). The satisfaction with EAPs in urban and rural schools was significantly different with regard to several factors; these were 'design' (p<.05), 'color' (p<.001), 'fresh' (p<.001), and 'diversity' (p<.01). There are conflicting views between the urban and rural schools for the additional costs brought by using EAPs (p<.01). In conclusion, our central and local governments should change their roles in financially positive ways and reflect the issue to make the policy effective.

• 대한지역사회영양학회지
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• 제11권3호
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• pp.361-373
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• 2006

The purpose of this study was to identify the difference of school food service dietitians' work value, job satisfaction, and turnover intention based on their expectation to be a nutrition teacher. Also, this study explored the differences in expectation to be a nutrition teacher, work value, job satisfaction, turnover intention depending on demographics and school foodservice operational characteristics. This study surveyed dietitians who worked at school foodservice in Kyunggii and Daegu Gyeoungbuk Province. A total of 509 responses were collected using on-site survey and online survey (59.3%). Dietitians expressed favorable work value ($3.88{\pm}0.34$) and mid level of a job satisfaction ($2.99{\pm}0.64$). The percentage of dietitians who had an intention to leave after the promulgation of a nutrition teacher system (13.2%) was lower than that of dietitians who had an intention to leave prior to it (23.2%). Most dietitians expected a salary rise (84.7%), more chance to teach nutrition education (76.0%), and the improvement of power not only as a teacher but as a dietitian (72.7%). Dietitians who had higher expectation levels to be a nutrition teacher (> 3 on the 5 point Likert scale) showed a higher tendency of significant turnover intention (F = 4.40, p < 0.01) and more confident work value (F = 15.292, p < 0.001) when comparing those who had lower expectations. There were significant differences in work value, job satisfaction, turnover intention, and expectation to be a nutrition teacher depending on career length and employment status of dietitians. This study revealed that school food service dietitians have favorable expectations to be nutrition teachers with high work value.

• 대한영양사협회학술지
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• 제14권3호
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• pp.243-258
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• 2008

This study was conducted to gather basic data on the tasks and roles of nutrition teachers by analyzing the changes inwork importance, performance frequency, and organizational environment after dietitians were transposed to nutrition teachers. E-mail surveys were sent to 100 newly assigned nutrition teachers who previously served as dietitians in Gyeonggi province. A total of 72 teachers responded to the survey. The respondents were asked the importance and frequency of 9 work-related duties performed as a dietitian and nutrition teacher, respectively. They were also surveyed regarding their satisfaction perceptions for 5 organizational changes. The majority of respondents were 36 to 40 years old (48.6%) and had 10$\sim$20 years of work experience (58.3%). Significant differences were found for work importance after changing to the role of nutrition teacher (p<0.001). In addition, work performance frequency differences were found for the categories of nutrition education, nutrition counseling, and dietary guidance. These results were attributable to the differences in work importance and performance frequency by now being a nutrition teacher rather than a dietitian. The respondents had increased satisfaction levels after changing from dietitian to nutrition teacher (p<0.001) in terms of 'pride for change in work', 'satisfaction level for pay', and 'satisfaction level for change in the organizational environment'. In order for nutrition teachers to have effective work performance, 'personal capabilities' and 'school manager support' should be coordinated. Overall, the results of this study suggest that effective training programs should be developed for nutrition teachers they can effectively complete newly assigned work tasks.

• Journal of Nutrition and Health
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• 제39권4호
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• pp.417-425
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• 2006

The purpose of this study were to a) investigate operation of human resource in contract foodservice management company (CFMC), b) identify the staffing indices for the establishment an labor productivity for CFMC, and c) develop standardized model of staffing demand as foodservice's scale in CFMC. The data was collected using FS intra-net system from 138 contract-managed foodservice operations in A CFMC and statistical analysis was completed using the SAS/win package (ver. 8.0) for description analysis, ANOVA, Duncan multiple comparison, pearson correlation analysis, and regression analysis. The types of operation were included factory (45%), small scale operation (26%), office (11%), department store (10%), training institute (4%), and hospital (3%). The distribution of foodservice scale was classified by meal served was as follows; 'less than 500 meals (47%)', 'from 500 to 1500 meals (25%)', 'from 1500 to 2500 meals (17%)', and 'more than 2500 meals (12%)'. There was two types of contract method, fee-contract (53%) and profit-and-loss contract (46%) Some variables were significantly high operation indices such as selling price, food cost, monthly sales, net profit and others were significantly low operation indices such as labor, meal time a day in the small foodservice on meal scale (p<.001). The more foodservice was large, the more human resource was disposed on dietitian, cook, cooking employee altogether (p<.001). Foodservice in A CFMC was divided into 2 groups by 500 meals a day, according to comparative analysis of labor productivity as meal scale per working hour, meal scale a day and operation indices as meal per foodservice employee, meal per cooking employee (p<.001). The regression equation model was developed as 'the number of employees=1.82+0.014 ${\times}$ meal served' in the operation of less than 500 meals, 'the number of employees=9.42+0.013 ${\times}$ meal scale a day -0.94 ${\times}$ meal scale per working hour' in the operation over 500 meal scale using labor productivity indices and operation indices. Therefore, CFMC could be enhanced efficiency of human resource arrangement using the standardized model of staffing demand and would be increased effectiveness of profit.