• 대한가정학회지
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• 제43권2호
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• pp.19-31
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• 2005

The purpose of this study was to evaluate the microbiological quality and assure the hygienic safety of the Bibimbap production in elementary school foodservice in accordance with the HACCP(Hazzard Analysis Critical Control Point) program. The time-temperature relationship and the microbiological quality(total plate count and coliform bacteria count) were assessed to find the critical control point(CCP) during each of the production phase. In the pre-preparation phase, the risk factors of the raw ingredients exceeded the standard level suggested by Solberg et al. Mungbean starch jelly, egg and Kochujang were satisfactory in that no coliform groups were observed over the standard TPC level. In particular, there was a high the risk of beef from the early stages in terms of the coliform level. In the pre-preparation phase, green pumpkin had more coliform groups than the standard level even after washed, which calls for special attention to washing, sterilization, secondary infection of the handler, and the required time for pre-preparation of raw vegetables. In the cooking phase, the temperature of the soybean sprout and mungbean starch jelly decreased to 42$^{\circ}C$ and 26$^{\circ}C$, respectively, which was within the risk zone. In particular, mungbean starch jelly had a great risk factor even after boiling in hot water. During the storage stage before serving, a lot of ingredients were exposed to poor management of temperature and time and thus exceeded the standard level in the total plate counts. In particular, the microbiological count of beef was five times the standard level. Green pumpkins and soybean sprouts were left at 15-38$^{\circ}C$ that is within the risk zone for a long period of time after they were cooked. It is highly recommended that the time of the storage stage before consumption should be shortened and that proper devices should be used to prevent proliferation of bacteria. The number of TPC of the utensils was satisfactory enough, but the knife used exceeded the standard level and thus was a risk factor of bacteria proliferation.

• 한국식품영양학회지
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• 제19권2호
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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.

• 한국식생활문화학회지
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• 제17권1호
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• pp.1-15
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• 2002

This research aimed to find out menu preference for middle school students and was conducted in a form of questionnaire sampled form middle school students in 10 schools where the meal program under commission was operating in Seoul. The questionnaire was distributed from Dec. 1 to 20, 2000 and gathered menu preference of staple, soup or stew, side dishes and dessert by each meal, season, gender. Statistical data analysis was completea using the SAS package, such as average and standard deviation, frequency analysis and T-test. The results can be summarized as follows : Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. Most of students preferd beef rib soup. Gimchi stew with clear soup was favored for breakfast and stews for lunch and dinner. Side dishes were more favored by female students, in which shows the differences between male and female students. Students preferred dessert the most with fruits(4.49). It is required that the quality of school meals should be improved through the service of various kinds of desserts.

• 대한영양사협회학술지
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• 제5권2호
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• pp.194-204
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• 1999

The objectives of this study were to assess the current practices of implementing selective menus and to identify the perception of foodservice manager and customer on selective menus for hospital foodservice would be fulfilled. Two types of questionnaires for hospital foodservice managers as well as customers were developed. Questionnaires were distributed to managers of 8 hospital foodservice department and 317 customers of patient meal service, and 6 managers and 139 customers were responded. The data were analyzed using frequency and t-test. The results of this study can be summarized as follows : 1. In hospital foodservice operations, the selective menu pattern was first introduced by L hospital on June 1994 in Seoul and recently 8 hospitals were currently implementing selective menus. But using rate of selective menus by patients were relatively low(23.2%), ranging from 15% to 32%. 2. Customers' needs for selective menus were rated significantly higher in the group of patients(4.24/5) who chose the selective menus than their counterpart(3.88/5). 3. The main reason not choosing selective menus was identified by patients as 'not knowing the implementation of selective menus'(52.6%), inconvenient factors in using selective menus for customer were also identified as orders : 'lack of nutrition information on menu item'(38.6%), 'complexity in procedure'(29.8%), and 'lack of menu variety'(26.3%). However managers considered 'managerial burden' and 'limited human resource' as main obstacle to implement the selective menu pattern. 4. Customers indicated 'variety of menu', 'active public relations' as effective methods to enhance using rate of selective menus, however, foodservice manager indicated 'variety of menu'(50%), 'improvement of quality'(16.7%), and 'simplicity in procedure'(16.7%). Based on the results of this study, following recommendations have been suggested : Managers in patient meal service should recognize customer needs for implementing selective menus and pay more attention in implementing selective menus and activating this program. For more effective implementation of activating selective menu program, the foodservice department should establish action plan on 'active publicity work', 'simplicity in procedures', 'variety of menu' and 'improvement of quality'. Especially nutrition informations on meals should be provided for customers in order to elevate participation rate.

• 한국식품조리과학회지
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• 제29권6호
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• pp.841-846
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• 2013

Developing a menu for foodservice operations utilizing a Yaksun meets with the desire of customers who have keen interest in health food. In addition, it is possible to expect the additional advantage of decreasing hygiene risk, which can be caused by large quantity cooking, by the efficacy of medicinal herbs used in Yaksun. Accordingly, this study provides with basic information for the development of a Yaksun menu for foodservice operations utilizing Gwackhyang by evaluating the sensory quality and microbiological quality of bean soup added of Gwackhyang. The standard plate counting significantly decreased as the addition quantity of Gwackhyang increased (p<0.001). All bean soups, which were kept at room temperature and refrigerator for 3 hours after cooking, met the safety standard 5.00 CFU/g. The number of coliforms also significantly decreased as the addition quantity of Gwackhyang increased. The bean soups in control group exceeded the safety standard of 2.00 CFU/g after 1 hour at room temperature and in refrigerator. On the other hand, all Gwackhyang bean soups met safety standard, only excluding G1 with 1% Gwackhyang kept at room temperature. Accordingly, it has been confirmed that the addition of Gwackhyang during bean soup production decreases the microorganism level of bean soup. Both standard plate counting and the number of coliforms significantly increased after 3 days in refrigerator; however, the increasing extent of Gwackhyang bean soups were less than the control group bean soups. The control group received scored highest in 3 sensory characteristics out of 5 sensory characteristics. However, G1 with 1% Gwackhyang also scored highest in 2 sensory characteristics, which were taste and overall preference. G2 also scored 4.45 in color and 4.15 in fragrance, which were lower than the control group but were above average.

• 대한영양사협회학술지
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• 제19권3호
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• pp.209-222
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• 2013

This study examined the hygiene practices of contract foodservice employees and investigated the influence of education and work environment on these hygienes practices. A questionnaire was distributed to 250 contract foodservice employees and a total of 232 responses were received and analyzed. The overall score for hygiene practices of contract foodservice employees was 3.89 based on a 5-point scale. Cross-contamination was prominent (highest score at 4.46) and the heating temperature was less prominent (lowest score at 3.49). The factors most affecting contract foodservice employees were their work period, the size of the contract foodservice management company, the number of meals served daily, the frequency of meal service per day and the frequency of hygiene education. Compared to small and medium-sized contract foodservice management companies, the major contract foodservice management companies showed higher scores for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection (P<0.01), and personal hygiene (P<0.05). The frequency of hygiene education had a significant effect on the performance levels for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection control (P<0.001), food supply control (P<0.05), and personal hygiene (P<0.05). From these results, to increase the sanitation quality of contract foodservice operations, hygiene practice levels need to increase and hygiene education systematically should be enforced for foodservice employees.

• 한국식생활문화학회지
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• 제20권6호
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• pp.688-694
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• 2005

The objective of this study is to identify factors affecting the job satisfaction of cook(n= 173) employed in school food service and to propose a plan to improve school foodservice quality. The subjects were cook employed by school in Chungchon province, Gwangju area. The average of cook's job satisfaction was 3.06, the rank factor for nature of work(4.25). the co-workers(3.28), the organic environment(3.17), promotion welfare payment(2.31), the physical environment(2.29) shown respectively. The highest satisfaction with nature of work and organic environment was indicated in the areas of the group of higher age, and cooks who received college education showed significantly lower job satisfaction in physical environment. The highest satisfaction for promotion welfare payment, and physical environment shown in the group of higher length of service who receive higher wages. The groups of regular job shown higher result in the nature of work(3.46>2.94), organic environment(3.46>2.94), promotion welfare payment(2.88>1.94) comparing to irregular job. It is necessary to elevate cook's low satisfaction for improving their work efficiency and the quality of elementary school foodservice.

• 한국조리학회지
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• 제17권2호
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• pp.140-152
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• 2011

이 연구의 목적은 이태리 레스토랑에서 음식서비스 전달자인 종사자와 고객을 대상으로 실내공간과 음식서비스 품질에 대한 인식의 괴리(gap)를 분석하여 고객 만족을 위한 음식서비스 전달에서의 문제점과 종사자의 인식 전환 필요성을 규명하고자 하였다. 또한, 실내공간과 음식 서비스 품질 향상을 위하여 레스토랑에서 서비스 품질인식과 고객 만족도를 연구하고자 하였다. 연구 결과 종사자의 점수(3.79점/5점)가 고객의 점수(3.78)보가 약간 높게 평가되었다. 특히 16개의 고객의 속성 중 '레스토랑 전체 조명', '음식재료의 신선도', '음식의 창의성' 등이 직원의 점수보가 유의적으로 낮게 평가되었다. 종사자와 고객 모두가 4개의 속성 중에서 '음식의 품질'을 가장 높게, '테이블 세팅'을 가장 낮게 인식했다. 격자도 분석 결과, 'Q3. 음식을 담은 그릇', 'Q6. 테이블 전체의 청결도', 'Q12. 음식의 배치도', 'Q17. 실내공간의 쾌적성', 'Q18. 실내공간의 온도', 'Q23. 레스토랑 전체 조명', 'Q30. 가구 및 액세서리 장식'이 Quadrant A 영역에는 포함되었는데, 이는 종사자의 인식도가 고객의 인식도 보다 낮아 고객들의 불만족하는 속성들이다. 따라서 이종사자들이 전달하고 있다고 인지하고 있는 서비스 수준이 고객과 괴리가 있음을 깨닫고 서비스 품질 개선에 있어 우선순위를 부여하여야 한다.

• 한국식품영양과학회지
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• 제42권7호
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• pp.1139-1147
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• 2013

본 연구는 학교급식소 조리종사원의 위생지식과 위생관리 수행도 간의 관계를 분석하기 위하여 수행되었다. 2011년 5월 13일부터 6월 10일까지 창원시 진해구에 소재하고 있는 초 중 고등학교 32개 학교의 조리종사원을 대상으로 300부의 설문지를 배부하여 총 276부가 회수(회수율 92%)되어 최종 분석에 사용되었다. 본 연구의 결과는 다음과 같다. 첫째, 조리종사원의 위생지식의 평균 점수는 16.60점(20점 만점 기준)이었다. 조리사 자격증 유무(P<0.05), 학교형태(P<0.001), 일일 급식횟수(P<0.001)에 따라서는 위생지식이 차이를 보여 조리사 자격증이 있는 집단이 위생지식 수준이 높았으며, 고등학교의 위생지식 수준이 초 중학교의 위생지식 수준보다 높았고 하루 2 3식을 제공하는 학교가 1식 제공하는 학교보다 위생지식 수준이 높았다. 둘째, 전체 위생관리 수행도는 4.77점(5점 척도 기준)이었으며, 영역별로는 교차오염(4.88)> 배식관리(4.83)> 채소소독관리(4.81)> 세척관리(4.77)> 냉장 냉동관리(4.72)> 개인위생 관리(4.69)의 순으로 나타났다. 그리고 조리사 자격증 소지 여부(P<0.05), 1일 학생 급식인원수(P<0.001), 일일 급식횟수(P<0.05)가 전체 위생 관리 수행도에 영향을 미치는 것으로 분석되었다. 즉 조리사 자격증을 소지한 집단이 미소지 집단보다 위생관리 수행도가 높았으며, 1일 학생 급식인원수 701~1,100명인 집단이 700명 이하인 집단보다 수행도가 높았고, 1일 급식회수가 2 3식인 집단이 하루 1식을 제공하는 집단보다 수행도가 높았다. 셋째, 위생지식과 위생관리 수행도의 관계 분석 결과 우선 위생지식 점수 수준이 높은 집단의 위생관리 수행도가 평균 4.85로 나타나 위생지식 점수 수준이 낮은 집단(4.66)에 비해 위생관리 수행도가 더 높음을 알 수 있었다(P<0.001). 또한 위생지식은 위생관리 수행도와 정적인 상관관계를 가지는 것으로 나타나 위생지식이 높은 조리종사원이 위생관리 수행도가 높다는 것을 알 수 있었다. 위생지식이 위생관리 수행도에 미치는 영향을 분석하기 위해 회귀분석을 실시한 결과 회귀모형의 설명력은 17.6%로 회귀식은 통계적으로 유의한 것으로 분석되어(P<0.001) 위생지식이 위생관리 수행도에 유의한 정(+)의 영향을 미치는 것을 알 수 있었다. 즉 학교급식 조리종사원의 위생지식이 높을수록 위생관리 수행도가 높아지는 것이다. 본 연구 결과를 근거로 하여 다음과 같은 제언을 하고자 한다. 첫째, 조리사 자격증이 있는 경우와 일일 배식횟수가 2 3식인 조리종사원의 위생지식이 높게 나타났으므로 조리사 자격증이 없는 경우와 배식횟수 1식인 종사원에 대한 교육이 좀 더 집중적으로 이루어져야 할 것이다. 둘째, 급식위생에 있어 제일 중요하다고 강조한 개인위생 영역이 다른 영역보다 수행도가 낮게 나타났으므로 향후 경남지역 학교급식 조리종사원 대상 위생교육 시 개인위생에 대한 비중을 높여야 할 것이다. 셋째, 조리사 자격증이 없으며, 학생수가 적고 일일 배식횟수가 적을수록 위생관리 수행도가 낮게 조사되었으므로 이들을 위한 반복적인 위생교육이 이루어져야 할 것이며, 동시에 심도 있는 연구를 통해 낮은 수행도의 원인을 밝혀 개선시켜야 할 것이다. 넷째, 위생지식이 위생관리 수행도에 영향 미치는 것이 밝혀졌으므로 향후 지속적이고 반복적인 위생교육의 실시를 통하여 학교급식 조리종사자의 위생지식 수준의 향상이 이루어질 때 궁극적으로 위생관리 수행도의 향상을 기대할 수 있을 것이다.

• 동아시아식생활학회지
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• 제23권6호
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• pp.742-749
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• 2013

In order to find out the possible effects of steamed rice cake with varying addition of macadamia powder on quality improvement, this study applied 3%, 6%, 9% and 12% addition of macadamia powder. As a result, it found that the more addition of macadamia powder led to significantly higher crude oil content. Further it revealed that whit more addition of macadamia powder, it tended to show a lower L value. Also with more addition of macadamia powder a higher b value was shown. According to SEM, it was found that the 0% group showed an inconsistent grain size and porosity, local distribution of big lumps and rough surfaces, whereas more addition of macadamia powder tended to show a large mass formation and smoother cross-section. The 12% group showed a gradually decreasing hardness. According to the results of sensory characteristics, it was found that the 12% group showed the highest level in flavor, nutty, softness, after taste and overall quality. Conclusively, it is found that the preparation of steamed rice cake using macadamia powder is helpful to keep flavor and softness; moreover, it contributes to the overall quality of rice cake.