• Journal of Nutrition and Health
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• v.33 no.4
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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.

• Journal of the Korean Dietetic Association
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• v.3 no.1
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• pp.9-22
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• 1997

Purposes of the study were to : (a) measure the levels of job satisfaction, (b) investigate the degree of job characteristics, (c) determine the levels of organizational commitment, (d) investigate relationships between demographic variables and job satisfaction, and (e) examine the relationship between organizational commitment, job characteristics and job satisfaction. Questionnaire was developed and mailed to 300 dietitians who are currently working in school, hospital and industry foodservices. A total of 177 questionnaires were usuable : resulting in a 59% response rate. Results of this study were summarized follows : 1. Approximately half of the respondents(46.9%) indicated that the were 26 to 30 years old. A total of 112 respondents(63.3%) were unmarried. A bachelor's degree was reported as the most common education level(46.9%) while 6.2% of the participants reported a master's degree. Years of employment in professional practices were ranged from 2 to 5. Approximately 40% of the respondents had earned over \900,000 per month. 2. Work itself of the JDI was with the highest job satisfaction mean score followed by supervision, co-workers, wage and promotion. 3. In total job satisfaction score, dietitians in school foodservices were a significant lower than dietitians in industry foodservices and hospital foodservices. 4. A significant relationship was found for demographic factors and four job facets in terms of job itself, co-workers, and promotion. 5. A work itself was the most improtant facet th the dietitian followed by wage and promotion. 6. Task identity of the JCI facets was the most prevalent job characteristics followed by variety, dealing with others, feedback and friendship. 7. Three groups of dietitians had no significant difference in total job characteristics score. 8. A group of dietitians with a higher job satisfaction score had a significant higher score in job variety and job autonomy. 9. Organizational commitment mean score with dietitians was 1.88. 10. Job satisfaction score for five facets and total job satisfaction were significantly correlated with organizational commitment score.11. Job charateristics with job variety, job autonomy, feedback, task identity, friendship were positively correlated with organizational commitment.

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.331-342
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• 2013

The purposes of this study were to identify the actual utilization condition of combi-steam ovens and to evaluate the importance and the satisfaction of dietitians and cooks who used the oven in school foodservice. A survey of 300 schools, 1 dietitian and 1 cook from each school respectively; total 600, was conducted and 202 completed questionnaires were available for the purpose of the statistical evaluation. The main results of this study were summarized as follows: Among the schools, 70.5% set up the oven during 2007~2009, the most commonly used cooking method was 'Baking (87.0%)' and the way of acquiring recipes for the oven was 'from oven manufacturing company (50.0%)'. The advantage of using the oven was 'the convenient use of the oven (63.3%)' and the disadvantage was 'Difficulty of cooking foods evenly (59.8%)'. The degree of importance and satisfaction on twenty six attributes were measured according to type of school, location of school, number of meal service per day, and number of total serving per day. Among quality attributes of importance of the oven utilization, 19/18 characteristics were assessed over 4 point (important) out of 5 scale by dietitians/cooks respectively and in satisfaction 16/18 were over 4 points (satisfied) by dietitians/cooks respectively. When it comes to the most satisfied factor of combi-steam oven, 'Improvement of cooking baked foods' was highest for dietitians (4.60 point) and 'Checking temperature of cooked foods' was for cooks (4.49 point). In overall satisfaction of the oven use, the average score was 4.10 point for dietitians, 3.98 point for cooks out of a 5 point scale. Using the survey results as a base, school foodservices are required to use the combi-steam oven efficiently to serve high quality of meals for students.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.10
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• pp.1475-1485
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• 2012

This study was conducted in order to understand nutrition teachers (dietitians)' perceptions of barriers to implementation of HACCP system in school foodservices in Gyeongnam, Korea. Questionnaires were distributed to 350 nutrition teachers (dietitians) from November to December of 2009, and 214 were collected and analyzed. The results of this study were as follows. First, nutrition teachers (dietitians) recognized the following as barriers in implementing the HACCP system: 'the status of facilities and utilities'> 'monitoring'> 'work satisfaction'> 'foodservice employees'> 'cooperation of HACCP team'> 'cooperation of persons concerned besides foodservice employees'> 'understanding the HACCP system'. Second, total working experience was found to be the factor most affecting 'cooperation of HACCP team (p<0.01)', 'cooperation of persons concerned besides foodservice employees (p<0.01)', 'foodservice employees (p<0.05)', and 'work satisfaction (p<0.05)'. Further, 'the status of facilities and utilities' was significantly affected by 'construction/reconstruction of kitchen (p<0.01)', 'division of kitchen area (p<0.01)', 'existence of preliminary preparation room (p<0.01)', and 'existence of dishwashing room (p<0.01)'. Third, dietitians perceived the following concerning hindrance factors of the HACCP system according to CCP stage: 'CCP 1'> 'CCP 3'> 'CCP 2, 'CCP 6'> 'CCP 4'> 'CCP 8'> 'CCP 7'> 'CCP 5'. In conclusion, this study showed that nutrition teachers (dietitians) in the Gyeongnam area recognized 'the status of facilities and utilities' from HACCP areas and 'CCP 1 (menu planning)' from CCP stages as the greatest barriers to implementing the HACCP system in school foodservices. To implement the HACCP system successfully in school foodservices, facilities and utilities should be properly equipped, and menu planning training for nutrition teachers (dietitian) should be conducted.

• Journal of the Korean Society of Food Culture
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• v.23 no.3
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• pp.356-365
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• 2008

The purpose of this study was to survey the current status of bread menus at school, business and industry (B & I), and military foodservice operations and to analyze dietitians' perceptions of applying rice bread in foodservice menus. A questionnaire, which was developed by content analysis, situation analysis, and in-depth interview, was distributed to 183 schools, 31 B & I operations, and 26 air force dietitians. In the school and B & I foodservices, wheat bread was used much more than rice bread and serving frequencies of morning rolls and sliced bread were higher. The military foodservices, however, served much more rice bread as burger buns than the other groups. For the school and B&I operations, consumer preference for wheat bread was perceived as high. In contrast, soldiers preferred rice bread to wheat bread in the military foodservices. The recognized advantages of using rice bread were different among the three groups. The military dietitians perceived the main advantage of using rice bread as an increase of rice consumption, while the school and B & I dietitians viewed it as promoting a healthy image. In all groups, the primary difficulties for using rice bread were the higher cost of rice bread as compared to wheat bread and a lack of facilities (e.g. oven). The military dietitians had the highest levels of positive and active interest as well as intention and opinions toward using rice bread. On the other hand, the school and B & I dietitians had very positive perceptions of rice bread but did not actually apply it in their foodservice menus. Overall, the results of this study suggest that the development of diverse menus using rice bread along with government support of its use, including facilities with ovens as well as rice bread subsidies, should be carried out for on-going expansion of the rice bread supply.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.18-34
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• 2011

This research was conducted to analyze structural relationships comparatively between job stress, job burnout and turnover intention that school dietitians, school nutrition teachers and school foodservice employees have. The target group is school dietitians and nutrition teachers who work in 180 elementary, middle and high schools and foodservice employees in 50 schools. The survey is limited to the schools which operate school meals directly or indirectly in Seoul and Gyeonggi province. As a result, job demand and lack of rewards were found the most significant factors in the dimensions of job stress. The quantitative expansion of school meals is important; however, it is necessary to reduce stress in the work environment for dietitians, nutrition teachers and employees in school foodservices to perform their duties with dignity and satisfaction.

• The Korean Journal of Community Living Science
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• v.20 no.3
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• pp.397-411
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• 2009

The use of local product foods and fresh-cut products, the dietitian's recognition, the required items and the quality for school foodservice was investigated to increase the consumption of high-quality agricultural products. Data from 578 elementary schools, 228 middle schools and 116 high schools were collected by school foodservice personnels in each regional Education Administration in Gyeong-gi province. The first criteria of buying food materials was reliability/safety for all school foodservice. The second criteria were the origin of the product and freshness/ripeness for elementary and middle schools and high school, respectively. The most important consideration for selecting a supplier was the quality of the material. The appearance/status of the food was the first factor for buying food materials. The origin and the seasonality were very important for buying farm products. Dietitians in Gyeong-gi province recognized the local products, and used them weekly. The advantages of using local products were the quick supply, freshness and safety. On the other hand, the disadvantages were the lack of information and the uncertainty of supply. Sixty eight percent of the subjects had experienced the high-quality agricultural products in school meals, but the frequency was low. The main reasons for not servicing high-quality agricultural products were the high cost and the lack of trust on the quality. Among fresh-cut products, seasonings and root vegetables were purchased most frequently, but leaf vegetables was 5.7% only. The purchase of fresh-cut products was not frequent, but usually satisfied. The advantages of fresh-cut products were the reduced workload and waste, but the reason for not using them were poor hygiene and the high price. The diverse supply system and the promotion of the local product foods would be necessary since the most food materials were purchased through suppliers. In addition, the problems related to the high cost and distrust should be resolved to expand the consumption of the high-quality agricultural products and the fresh-cut vegetables. The institutions for certifying the quality should be needed to increase the confidence of these products.

• Korean Journal of Human Ecology
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• v.18 no.1
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• pp.223-236
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• 2009

The purpose of this study was to improve the sanitary management of school foodservice. A survey questionnaire was administered to 153 dietitians from elementary, middle and high schools in the Daejeon area. The questions were categorized into four fields: 'General characteristics', 'Facility and equipment set up at the schools studied', 'Performance of CCP(criticai control point)s' and 'Reasons of barriers to HACCP(hazard analysis of critical control points) implementation'. The results were as follows. Most of the subjects were the dietitians of elementary school(56.9%), were university graduates(51.0%) and were in their thirties(58.2%). The average length of their career had been 5.8 years. The average ratio of students per dietitian was 1,163. The average ratio of students per full-time employee was 124. The ratio of self-operated management was 90.2 %. The CCP7(assembling and serving) received the highest performance score, while the performance score of CCP2(management of potentially hazardous foods) was the lowest. Eighty-four percent of the surveyed school foodservices did not have pre-preparation rooms. The school foodservice operations were not well equipped with hot/cold holding equipments. Self-operated management scored higher on almost all sections(CCP1-CCP7). Contracted management scored highest on CCP8. The higher the age and career of the subject were, the higher were all the CCP performance scores. The reasons of barriers to HACCP implementation were lack of understanding of standards CCP1 and CCP2, workers' lack of cooking knowledge, and lack of information about school foodservice.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.253-263
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• 2008

This study examined the menu management and utilization of cooking equipment at school foodservice operations in the Chonbuk area. Self-administered questionnaires were collected from a total of 193 school dietitians. Statistical data analysis was completed using the SPSS v. 11.5 program. The results are summarized as follows. Among the 193 schools, 58.5% were elementary schools and 41.5% were middle and high schools. Approximately 97% of the schools prepared meals in the conventional manner. Among the school, 68.4% had a menu cycle of 1${\sim}$2 weeks. The frequency of using convenience foods was significantly different between the elementary schools and middle and high schools(p<0.001). Approximately 45% of the dietitians responded that the most important details for menu planning were menu variety and consumer preference. However, 66.8% of the dietitians responded that a key problem for menu planning was limited and worn-out kitchen equipment. Although the cost of purchasing cooking equipment is high, most dietitians responded they have high needs for equipment in order to meet of the quantity demands of food production. In terms of utilized cooking equipment, most schools had mixers, vegetable cutters, choppers, dish washers, etc. Yet the amenities most often lacking were meat slicers, composting machines, ovens, and griddles. In utilizing the cooking equipment, there was no significant difference between the dietitians in the elementary(3.67) schools and those in the middle and high school foodservice systems(3.70); however, the utilization level was poor. Therefore, governmental regulatory agencies should review and finance support for purchasing cooking equipment. Finally, purchasing analysis was conducted regarding the dietitians' opinions on menu recipes and useful equipment.

• The Korean Journal of Food And Nutrition
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• v.20 no.2
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• pp.226-239
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• 2007

The purpose of this study was to identify the problems related to the purchasing processes of school foodservices that should be corrected for the food service safety, by examining the purchasing processes and the status of supplier selection. A questionnaire was given to 300 dietitians working at self-operated food services. Ninety-eight responses, excluding incomplete answers, were used for the statistical analysis. The survey consisted of three parts: the general characteristics of the school foodservice and dietitian, purchasing processes and supplier selection, and the purchase specifications. We found that 84% of the contract was made by informal purchasing, and the contract period was 6 months or one year. For supplier selection, problems related to the document screening systems were the superficiality of the content(45.7%) and the absence or lack of clarity of the appraisal criteria(34.8%). The important factors for the facility and equipment standards of suppliers were included unclear evaluation methods for content(41.1%) and inappropriate appraisal lists(21.1%), while unclear evaluation methods for content(41.9%) and absence or lack of clarity of the appraisal criteria(20.4%) were the problems pertaining to the supplier evaluation checklist. When using the Food Labeling Standards to select suppliers, confirmation of the sell-by date and the storage method had the highest score at 3.85 out of 5. For supplier selection, only 25% of the contract was made by using the purchase specifications. The levels of satisfaction of with Kimchi and rice cakes suppliers were significantly different according to employment type and educational background, respectively. Depending on working experiences, satisfaction was significantly different for the use of document screening, as a standard for the selection and management of suppliers, and for the facility and equipment standards of suppliers, The use of purchase specifications was different by employment type, while the use of purchase specifications for contracts was different by working experience. These results imply that the specialization of suppliers is necessary to unsure food safety. Therefore, the objective methods to evaluate the suppliers should be developed by the government, and appropriate education programs for dietitians should be prepared to enhance the utilization of purchase specifications.