• Journal of the East Asian Society of Dietary Life
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• v.18 no.2
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• pp.242-252
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• 2008

The objective of this study was to suggest a new efficiency measurement indicator for evaluating the menu management efficiency of decision making units(DMUs) in contract-foodservice operations and to determine the relationship between the DEA(data envelopment analysis) menu efficiency score and menu factors. The results of applying DEA revealed relatively efficient types of service and frequency of meals. The efficient service was shown as a self-service type that operates Monday to Saturday. The considered menu factors included meal price, food cost per meal, meal counts, number of menu items, use of favorite menu use, forecasting error, accuracy of ordering, ratio of inventory, ratio of food loss, use of processed foods and use of prepared vegetables are considered. There were significant correlations between the DEA score and meal price, meal counts, number of menu items, ratio of food loss, accuracy of ordering and use of processed foods respectively. According to the regression results, menu price had a positive influence on the DEA menu efficiency score, and food cost per meal and the use of prepared foods had negative influences respectively.

• Korean Journal of Community Nutrition
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• v.2 no.2
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• pp.232-245
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• 1997

This study was carried out to investigate relationships between characteristics of foodservice and job satisfaction of Korean dietitians. The subjects were 2987 dietitians who responded to the questionnaire distributed at the annual education program of the Korean Dietetic As-sociation in 1995. The results were followings; 1)The level of jov satisfaction of Korean dietitians was low for payment work environment and value achievement as a dietitian while it was relatively high for the relationship with col-leagues. The other parts of job satissatisfaction such as work load work contents supervision by the superiors participation of policy decision and selp disccertion were just below average. 2)The type of operating style menu style and serving time in foodservise were not sig-nificantly related to all fields of job satisfaction but the kinds of meals served a day and the to-tal number of persons served a day were significantly correlated. 3) The dietitians who had to provide meal plans such as breakfast+dinner and + snack or all day serving had significantly lower job satisfaction in all fields. 4)Job satisfaction was significantly higher when the total number of persons served a day was between 500-700.(Korean J Community Nutrition 2(2) : 232~245, 1997)

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.469-480
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• 2007

The purposes of this study were to assess the perception of the characteristics of Condonopsis lanceolata dishes and to find out the development need & willingness to purchase for Condonopsis lanceolata dishes in view of industrial foodservice dieticians. Of 250 questionnaires distributed, 152 completed questionnaires were used for the statistical evaluation. Statistical data analysis was using SPSS 10.0 program for descriptive analysis, $X^{2}$-test, t-test and analysis of variance. The perception score on the characteristics of Condonopsis lanceolata dishes varied according to the number of meals served, mean price of a meal, type of food service management, food cost variation, offering type, and intake frequency; however, perception score was not affected by the number of meal serving/day and the type of menu. Regarding processed foods containing Condonopsis lanceolat, the need for developing side dishes was the highest in processed foods using Condonopsis lanceolata, followed by alcoholic beverage, one dish foods, health foods, and desserts. The score for willingness to purchase dessert of Condonopsis lanceolata was the highest, followed by alcoholic beverage, one dish foods, health foods, and side dishes.

• Communications for Statistical Applications and Methods
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• v.30 no.5
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• pp.485-499
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• 2023

This study aimed to predict the number of meals served in a group cafeteria using machine learning methodology. Features of the menu were created through the Word2Vec methodology and clustering, and a stacking ensemble model was constructed using Random Forest, Gradient Boosting, and CatBoost as sub-models. Results showed that CatBoost had the best performance with the ensemble model showing an 8% improvement in performance. The study also found that the date variable had the greatest influence on the number of diners in a cafeteria, followed by menu characteristics and other variables. The implications of the study include the potential for machine learning methodology to improve predictive performance and reduce food waste, as well as the removal of subjective elements in menu classification. Limitations of the research include limited data cases and a weak model structure when new menus or foreign words are not included in the learning data. Future studies should aim to address these limitations.

• Korean journal of food and cookery science
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• v.6 no.1
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• pp.53-60
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• 1990

This survey was performed to investigate the kitchen facilities and present meal situation in the four Korean big cities; Seoul, Pusan, Kwangju and Taejon. The results are as follows; 1. The kitchen facilities. The number of families with old-fashioned kitchen forms a percentage of 10.8. The kitchen floor consists mainly of polyvinyl chloride materials such as monoryum and vinyl. Gas fuel is mostly used for home cooking. The families equipped waterworks and drainage system in the kitchen cover 92.6% and 85.7% respectively. 2. The present meal situation. Most of the housewives do the cooking for themselves (94.4%) and it is desirable for the health and nutrition of the whole family. The number of families that use the dining kitchen for daily meals covers 53.4%. All the family have their dinner together at most once a week. The instant foods are used frequently in the family whose housewife has a job and the family with high income.

• The Korean Journal of Food And Nutrition
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• v.36 no.2
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• pp.137-152
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• 2023

The purpose of this study was to examine changes in serving frequency of elementary school meal before and after the COVID-19 pandemic. Number of menus provided in June and July of 2019 and 2020 were compared for 300 elementary schools in Korea. As a result, the serving frequency of la carte and dessert was increased after COVID-19. In addition, frequencies of main dishes such as pork cutlet, chicken, sweet and sour pork, hamburger steak, and so on using processed food were increased after COVID-19. Because of the longer serving time due to staggered serving, cook's working time for serving meals became longer. Therefore, it was judged that the number of servings of processed food was increased rather than the menu with a large amount of preprocessing work. Moreover, among desserts, fruits showed increased serving frequency. Serving frequencies for juice and dairy products were also increased. However, increased servings of juice and dairy products could increase sugar intake. Thus, a careful plan for menu composition is needed to provide balanced nutrients to students under emergency situations such as an infectious disease.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.68-73
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• 2005

A significant number of cases of illness has been attributed to food consumption in restaurants, and as the number of meals eaten away from home continues to rise, the potential for large-scale, foodborne illness outbreaks will continue to increase. It is critical that hospitality and culinary arts students preparing for careers as professionals in foodservice establishments or restaurants have an appropriate understanding of food safety. The level of food safety knowledge was similar between hospitality and culinary arts students, and an analysis of 266 questionnaires indicated that specific areas, such as hand washing, cross contamination in refrigerator, reheating leftovers, refrigeration of cooked food within two hours, proper temperature of food storage, using of thermometers to monitor temperatures, proper egg handling, and possible food borne illness caused by fruits, should be the primary focus of educational resources. Student respondents showed a higher awareness level of responsibility in their roles for food safety, but more emphasis needs to be given to the correct understanding of food safety issues. Hospitality and culinary arts educators can use this precise information to develop food safety education materials and programs to assist in the prevention of foodborne illness and to knowledgeably educate their graduates about food safety.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2003.05a
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• pp.29-34
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• 2003

The purpose of this study was identifying the user needs for the planning of public space in apartment dwelling units. 298 apartment residents in Haeundae, Pusan responded to the structural questionnaire, which included the residents' satisfaction for the location and size of the living room, the kitchen and the dining room, the space usage of the living room and the dining room, and preferred layout of the public space. The main findings are as follows. 1) The important household characteristics to consider are identified as family life cycle and the number of family members. 2) The levels of residents' satisfaction were differed by the household characteristics and the types of apartment. 3) Activities related to recreation, entertainment, and family meals in living room and formal and informal entertainments in the dining room were occurred in different way as to the household characteristics and the types of apartment. 4) The younger families in the smaller sized apartments had more diverse preference to the layout of the public space.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.47-58
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• 1998

Although it is increasing the number of day-care centers in Korea, but the quality of food and nutrition service are not increased sufficiently. The purpose of this study was to investigate the current practices of food and nutrition service in day-care centers. Questionnaire were sent to the directors of 750 day-care centers and 253 returned the complete answers. Staffing structure revealed that only 13% of the facilities had a dietitian. And compared with centers without a dietitian, there were more centers having nutritional standards, using facilities for service, and having long-term planning of meals in centers with a dietitian. In the using of foodservice budget, the centers having dietitian consumed more money for subsidiary dishes than for the staples. All centers needed increment of supplementation for the cost of foodservice and for hiring a dietitian. To improve the quality of food and nutrition services in day-care center, foodservice practices have to be conducted by professional personnel and to confirm the standard of service and to inspect the management of food and nutritional service.

• Korean Journal of Health Education and Promotion
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• v.31 no.3
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• pp.27-37
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• 2014

Objectives: This study aims to identify the factors associated with regular medical services utilization of chronic disease patients. Methods: The research selected 4,489 adults aged over 30, diagnosed with hypertension, diabetes, hyperlipidemia, hypercholesterolemia, from the Korea health panel. We analyzed states of regular medical service utilization using descriptive statistics. Multiple regression analysis was used to examine the main factors associated with regular medical services utilization in chronic disease patients. Results: In terms of socio-demographic factors, gender, age, marital status, education level, employment, household income and disability were significantly different between hypertension, diabetes, hyperlipidemia and hypercholesterolemia. Among health status and behavioral factors, number of chronic diseases, subjective health status, smoking, high risk drinking, regular meals, physical activity, obesity were significantly different. From the multiple logistic regression analysis, age, number of chronic diseases, obesity, type of chronic diseases were associated with regular medical services utilization. Conclusions: It is necessary to develop effective health education programs and individualized approach to improve continuous management in chronic diseases patients.