• Journal of Nutrition and Health
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• 제30권6호
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• pp.704-714
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• 1997

The purpose of this survey was to investigate the operation and the environment of foodservice in elementary schools nationwide. A questionnaire about foodservice management to practice and foodservice operation was mailed to dietitians of each school . Of the 1, 416 schools that participated in this survey, 388 schools were selected for analysis. The main results of this study are as follows. More schools in small cities . Education levels of dietitians were significantly different from area to area. Mean total length of employment for dietitians at school foodservice was 4.7 years and varied significantly by area and the type of foodservice system. Foodservice has been operated for 2-5 years in most of schools. Schools in large cities served more people than those in small cities and rural areas. Also , schools adapting conventional foodservice system served more people than those adapting commissary or joint management system. Foodservice expense also veried significantly by area and foodservice systems. Mean foodservice expense per meal were significantly higher in schools adapting commissary system than those adapting other systems. Most schools employed dietitians, cooks, and assistant cooks, but not engineers not drivers. Mothers of students were working voluntarily. The degree of participation by mothers in cooking , serving , and cleaning was higher in schools of small cities and rural areas than those in large cities, in schools adapting commissary or joint management system than those adapting conventional system. Education and training ranked as personnel management had one of the hardest tasks. Education and training of employees were also difficult for dietitians, especially in commissary or joint management systems. Percentage of schools having separate lunchroom was higher in small cities rural areas than in large cities, in joint management or commissary system than conventional system. Most difficult matters in serving was the portion control. Over 40% of schools did not use standard recipes. Menu cycles were shorter in schools in small cities and rural areas which adapted the joint management system than area other schools. Except refrigerators, thermos , display racks, sterilizers, sinks, worktables, and table, all other equipment were insufficient in most of schools. More than half of the schools didn't have rice cookers, flatware racks, and distributing carts which are stated plainly in detailed enforcement regulations for school foodservice. Cooking equipments were described as the most needed by dietians. According to the results of this survey, many and urgent problems need to be addressed improve the quality of school foodservice . Lunchroom setups, effective personnel management and expenses, recipes standardization, serving size control and regular checking and repairing of equipments are all problems to be addressed.

• 대한영양사협회학술지
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• 제14권3호
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• pp.302-318
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• 2008

This study had the following four objectives: a) to measure the quality attributes of school foodservice based on responses of students, parents, and faculty members, b) to compare the quality attributes by city and province, c) to analyze the overall satisfaction of the respondents, and d) to identify the effects of the quality attributes on overall satisfaction by city and province. Questionnaires were distributed to 5,560 students, 1,920 parents, and 1,920 faculty members, and were collected using on/off-line mail (collection rate: 100%). The data were analyzed using SPSS for descriptive analysis, one-way ANOVA, and multiple linear regression analysis. From the quality attributes analysis, 'providing information on foodservice' was perceived as being performed well by the students (78.8), parents (76.0), and faculty (87.7). However, 'pleasant foodservice environment' was given low scores by the students (62.4), and 'entertains suggestions offered to foodservice' was perceived as low by 66.1% of the parents and 74.9% of the faculty. Upon comparing the quality attributes by city and province, the majority of scores by students and parents in Busan were significantly higher than those of students and parents in others geographical areas. The overall satisfaction levels (scores) were as follows: 66.4 for students, 70.0 for parents and, 76.8 for faculty. Finally, in the regression results, which showed the effects of the quality attributes on overall satisfaction by city and province, improvements of 'food taste', 'kindness offered by employees', and 'menu variety' would increase satisfaction in most cities and provinces. However, other identified attributes were significantly different among the 16 cities and provinces that were examined. Therefore, these regions will need to make different efforts to improve customer satisfaction for school foodservice.

• 동아시아식생활학회지
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• 제12권6호
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• pp.536-546
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• 2002

본 연구의 목적은 대구.경북지역의 초등학교 급식소의 질적 향상을 위하여 학교급식 종사원의 직무 만족도를 학교유형별로 비교 분석하기 위하여 도시형 18개교, 농어촌형 13개교, 도서벽지형 18개교로 총 49개교에 근무하는 영양사와 조리종사원을 대상으로 하였으며 연구결과는 다음과 같다. 1) 학교급식 영양사들의 개인적 특성에 파른 빈도와 백분율을 분석한 결과 연령은 26～35세가 69.4%로 가장 많았고 55.1%가 기혼이며 학력은 대학졸업이 75.5%로 가장 많았다. 영양사들의 85.7%가 정규직이었으며 근무기간은 1～5년 근무한 영양사가 36.7%이었다. 2) 조사대상 조리종사원의 개인적 특성을 살펴보면 연령층은 36～45세가 59.2%로 가장 많았으며, 조리종사원의 98%가 기혼으로 조사되었다. 학력은 고등학교 졸업자가 61.7%로 가장 많았으며 근무상태는 70.6%가 임시직이었으며 근무기간은 1～5년 근무한 조리종사원이 47.3%로 가장 많았다. 3) 농어촌형 학교 영양사의 직무만족지수는 138.74로 가장 높았으며 도시형 학교 영양사의 직무만족지수가 l12.95로 가장 낮았다. 직무만족 측정요소에 대한 만족도 점수를 산출한 결과 만족순위는 상사의 감독(2.05), 동료(2.03), 직무자체(1.96), 급여(1.09), 승진(1.04)순으로 나타났다. 4) 조리종사원의 학교유형별 직무만족지수는 농어촌형 학교 조리종사원의 직무만족지수가 149.30으로 가장 높았으며 도시형 학교 조리종사원의 직무만족지수가 125.49로 가장 낮은 것으로 나타났다. 직무만족 측정요소에 대한 만족도 점수를 산출한 결과 만족순위는 동료(2.39). 상사의 감독(2.25), 직무자체(B.01),급적(0.83), 승진(0.66)순으로 나타났다. 5) 직무만족 측정요소의 상대적인 순위 측정에서는 영양사가 가장 중요하다고 생각하는 것이 직무자체이었고, 조리종사원이 가장 중요하다고 생각하는것은 급여로 나타났다. 6) 개인적인 특성에 따라 직무만족 측정요소에 유의적인 차이가 있는지를 분석한 결과 학력이 높을수록 연령이 젊을수록 승진과 급여에 대한 만족도가 놀으면, 근무기간이 길수록 급여에 대한 만족도가 높았으며 영양사는 승진과 급여에서 조리사는 직무자체, 급여와 동료들에 만족도가 높았다. 본 연구결과를 비롯한 다른 연구에서 학교급식에 종사하는 급식종사원의 급여 및 승진에 대한 만족도가 매우 낮게 나타났으므로 이에 대한 보다 적극적이고 체계적인 방안이 마련되어야 급식종사원은 급식에 대한 긍지와 자부를 느끼며 학교급식 업무를 효과적으로 수행하여 보다 질 좋은 급식을 아동들에게 제공할 수 있게 될 것으로 사려된다. 끝으로 본 연구는 대구 \ulcorner경북지역을 대상으로 한 연구이므로 전국을 대상으로 한 많은 연구가 계속되어 조리종사원의 직무만족에 관한 연구가 다양한 측면에서 이루어져야하겠다.

• 한국식생활문화학회지
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• 제9권5호
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• pp.479-487
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• 1995

The purposes of this study were to: 1) measure the levels of job satisfaction with five facets of a job: the work itself, promotion, pay, supervision and co-workers, 2) investigate the degree of job characteristics inventory which employees perceived, 3) investigate relationships between job characteristics and job satisfaction levels of the employees in hospital foodservice, 4) measure the levels of organizational commitment and investigate its relationships between job satisfaction and job characteristics, 5) investigate the relationships between job performance and job satisfaction, job characteristics of the employees in hospital foodservice. The questionnaire was developed based on modifying Job Descriptive Index developed by Smith, Kendall, Hulin and Job Characteristics Inventory developed by Sims, Szilagyi, Keller and Affective commitment Scale developed by Meyer and Allen. Subjects consisted of 76 employees in hospital foodservice. Data were analyzed for frequency, means, ANOVA, Duncan multiple range test, and pearson correlation using SAS PC Package. The results of this study were as follows. 1) Most of the respondents were 41 years up(39.5%) and married (92%). High school graduates were 59.2%. 10 years working experienced employees were 35%. 2) A majority of the respondents(44.7%) ranked work itself as the most important aspect. 3) They were the most satisfied with co-workers. 4) Satisfaction with work itself, wage, and supervision were found significantly related to age(p<0.05). 5) Task identify was the most prevalent job characteristics and then task identity. 6) Satisfaction with co-workers were found significantly related to job variety(p<0.05). Satisfaction with supervision and promotion were found significantly related to friendship(p<0.05). 7) Job satisfaction have not correlation with job performance. Satisfaction with supervision, co-workers were positively correlated with organizational commitment(p<0.01). 8) Job characteristics of dealing with others were positively correlated with job performance (p<0.05). Job characteristics of variety, autonomy, task identity were positively correlated with organizational commitment(p<0.05, p<0.01).

• Journal of Nutrition and Health
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• 제56권5호
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• pp.554-572
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• 2023

본 연구는 전북지역 316명의 초·중·고등학교 조리종사자를 대상으로 안전사고 실태 및 예방교육 프로그램에 활용될 교육내용의 우선순위를 조사하였으며, 그 결과를 요약하면 다음과 같다. 조사대상자의 99.7%는 '여자', 학력은 '고졸' 76.6%, 직급은 '조리원' 77.8%, 평균 근무연수는 초등학교 '12.7년', 중·고등학교 '10.6년'이었다 (p < 0.01). 1일 평균 급식 인원은 초등학교 '716.4명', 중·고등학교 '818.3명'이며 (p < 0.05), 평균 근무인원은 초등학교 '6.1명', 중·고등학교 '8.0명'이었다 (p < 0.001). 조리종사자의 90.8%가 안전사고를 경험하였으며, 중·고등학교 종사자가 초등학교보다 사고경험이 많았다. 주요 사고원인은 '과도한 업무량' (61.7%), '노후기구나 설비' (28.9%), '본인 부주의' (17.1%)이며, 주로 '조리과정' (47.7%), '청소 및 뒷정리' (42.2%), '이동 및 운반' (36.2%) 과정에서 발생하였다. 가장 많은 부상은 초등학교는 '근골격계부상' (68.2%), 중·고등학교는 '미끄러짐' (70.2%)과 '화상' (70.2%)이었다. 안전교육은 영양(교)사와 교육청 (100%), 조리사협회 (27.2%)의 교육을 받았으나 초등학교의 77.3%, 중·고등학교의 79.5%의 조리종사자는 교육내용을 현장에 적용하지 않았다. 안전교육에 대하여 64.9%의 조리종사자는 만족, 35.1%는 불만족하며, 가장 큰 불만족 이유는 '교육내용이 실제 급식현장과 맞지 않아서' (42.3%)이었다. 안전교육 내용의 우선순위 결정을 위해 대응표본 t-test, Borich 요구도, The Locus for Focus 모델의 3단계 분석방법을 이용한 결과, 6개 영역의 22개 항목 중 1항목 '작업장 및 통로를 정리·정돈한다'를 제외한 21개 항목에서 중요도와 현재 수행수준 간에 유의미한 차이가 있었다. 안전교육 내용에 대한 초등학교와 중·고등학교 종사자의 최우선 순위는 2개항목, 차 순위는 6항목으로 확인되었다. 따라서 초등학교와 중·고등학교 조리종사자 대상 안전교육 시 우선적으로 '가스후드 청소 시 안전한 사다리를 사용하며, 2인 1조로 작업한다', '배수로 청소 시에는 주의 표시판을 설치하고, 청소 후에는 반드시 덮개를 덮는다'와 '화학물질 취급 전 보호장비를 착용한다'를 교육하여야 하며, 차 순위로는 '작업 전·후 스트레칭 하기', '작업대 높이가 맞지 않으면 보조 받침대를 사용하여 높이를 맞춘다', '무거운 것을 옮길 때 보조기구를 이용하거나 도움을 받는다', '중량물 취급 시에는 올바른 자세와 방법을 지킨다', 'MSDS 적용물질의 안전취급 요령을 잘 확인하고 사용한다'가 교육내용에 포함되어야 되겠다. 이상의 결과, 조리종사자 안전교육 시 조리, 청소 및 뒷정리 과정 중의 부딪힘·떨어짐 사고, 화학물질관리 및 근골격계질환 사고 예방교육을 우선적으로 하여야 하겠다. 본 연구의 제한점은 연구대상자가 일부 지역에 국한되어 있기 때문에 전체 학교급식소의 경우로 일반화하기에는 한계가 있으며 향후 조사대상자의 확대를 통하여 전체 조리종사자의 안전사고 예방교육을 위한 체계수립이 필요하겠다.

• Journal of Nutrition and Health
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• 제33권4호
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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.

• 한국조리학회지
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• 제14권3호
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• pp.223-237
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• 2008

The purpose of this study is to investigate the effects of employees' psychological empowerment on job satisfaction, organizational commitment and the intention of changing an occupation, and then to suggest the ideal ways to improve productivity through human resource management and to get competitive advantages for efficient management. In order to achieve the purpose of this study, we performed both literature review and empirical research. There are conclusions to investigate psychological empowerment about employees in family restaurants. First, self-determination ability, competence and the influential power of which components of empowerment employees perceived affect job satisfaction significantly. In other words, empowered people feel job satisfaction and commit to their organizations. In the relation between empowerment and organizational commitment, influential power and roles affect them significantly, but self-determination ability and the meaning do not. Next, job satisfaction significantly affects organizational commitment and the intention of changing jobs, but organizational commitment doesn't affect the intention of changing jobs significantly. Finally, we suggest some implications about the management of family restaurants based on the results of this study.

• 한국식품영양과학회지
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• 제33권7호
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• pp.1154-1161
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• 2004

본 연구에서는 대구지역 HACCP 적용 초등학교 5개교를 대상으로 비가열조리 공정 음식의 중요관리점별로 미생물 품질을 두 차례에 걸쳐 측정하여 학교급식에서 HACCP제도의 적합성을 검증하였다. 미생물 검사를 실시한 메뉴로는 오이 실파생 채, 도라지오이 초무침, 쌈배추 겉절이, 과일야채 샐러드, 그린야채샐러드, 오이소박이, 수박 등 7종류였으며 그 결과는 다음과 같다 생채류, 무침류, 샐러드류에 사용된 실파, 도라지, 쌈배추, 방울토마토, 치커리 등 생으로 먹는 채소류는 세척 및 소독을 했음에도 불구하고 미생물 기준치를 초과하였다. 또한 고춧가루, 마늘, 생강 등의 양념류 원재료의 일반세균수와 대장균군수가 기준치를 초과하였으며, 음식 생산과정에 사용된 용기 및 기구 등의 미생물수도기준치를 초과한 것으로 나타났다. 또한 배식시의 온도도 12$^{\circ}C$∼27$^{\circ}C$전후였다. 따라서 생채소류의 소독, 커팅 시 교차오염방지, 손 위생, 용기류의 교차오염 방지, 배식 온도(5$^{\circ}C$ 미만) 등의 중요관리점이 적합하게 관리되고 있지 않는 것으로 나타났다. 따라서 비가열조리 공정 음식의 생채류 소독시 소독액 농도의 수시 확인, 양념류의 미생물적 품질을 제도적으로 보장할 수 있는 개선책 마련 등이 필요한 것으로 사료된다. 또한 생채나 샐러드처럼 차게 배식되는 식품의 배식온도 5$^{\circ}C$미만 혹은 학교급식위생관리지침서 상의 차게 먹는 음식 1$0^{\circ}C$미만의 기준은 식수 900∼1,000식 이상인 대규모 학교에서는 현실적으로 준수하기 어려우므로 가능한 조리 후 배식 시간을 단축하도록 강조할 필요가 있는 것으로 사료된다. 또한 칼, 도마 등의 용도별로 구분 사용할 수 있도록 학교차원에서 지원하여야 할 뿐만 아니라 이들의 세척ㆍ소독이 철저히 실행되도록 조리종사자 대상 위생교육을 보다 확실히 실시할 필요가 있는 것으로 사료된다.

• 한국식품영양학회지
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• 제22권4호
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• pp.497-507
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• 2009

The principal objective of this study was to assess the situation of foodservice facilities, utilities, and physical environment in the Chonbuk area. Self-administered questionnaires were collected from 252 nutrition teachers and school dietitians. Statistical data analysis was completed using the SPSS v. 11.5 program. The results were summarized as follows: Approximately 99.2% of the subjects were women 76.6% were married, over 87% were between the ages of 30 and 40(p<0.01) and 56.8% had more than 11 years of experience(p<0.001). Among the 252 school foodservice systems evaluated, 51.6% of the schools were located in urban areas and 48.0% were in rural areas(p<0.01). Approximately 68.0% of the schools prepared meals in the conventional way, and 32.3% prepared them in the commissary way(p<0.001). The number of employees at each institution was separated into the following categories: 1 to 3(37.7%), 4 to 6(27.8%), and 7 to 9(25.4%, p<0.01). Approximately 54.0% of schools had been running a school meal service for longer than 11 years(p<0.001). However, 67.5% of those facilities had not been remodeled since the initial implementation of foodservices. Approximately 94.0% of the school foodservice facilities were located on the first floor. 72.2% among them were constructed of reinforced concrete and 16.7% were prefabricated(p<0.001). As the result of our evaluation of related physical evidence and the atmosphere of the space, the average importance grade was $4.41{\pm}0.46$, and the average performance grade was $2.78{\pm}0.67$. Most nutrition teachers and school dietitians in elementary, middle, & high schools responded that the related physical evidence and the atmosphere of the space in school foodservice facilities were important, but the satisfaction level among the nutrition teachers and school dietitians was quite low. Therefore, it's important and necessary to analyze the opinions of the stakeholders in the foodservice industry prior to the remodeling of school foodservice facilities and utilities.

• 한국식품조리과학회지
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• 제23권3호통권99호
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• pp.401-408
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• 2007

The purpose of this study was to identify the impacts of brand and organizational identification on job satisfaction among kitchen and F & B employees of deluxe hotels. Questionnaires were distributed to 460 employees in the food and beverage departments of 11 deluxe hotels in Seoul. A total of 398 questionnaires were used for analysis (86.5%). Statistical analyses were completed using SPSS Win (12.0) to perform descriptive analysis, reliability analysis, t-tests and ANOVA. The results of the study showed that brand identification was higher with F & B employees than kitchen employees (p<0.01), and was also higher for employees of international brand hotels than local brand hotels (p<0.05). Further analyses revealed that brand identification affected organizational identification, and both types of identification, especially brand identification, had strong impacts on job satisfaction. In conclusion, employee brand identification should be recognized as one of the most important factors of human resource management in the foodservice industry.