• Journal of Nutrition and Health
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• 제30권6호
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• pp.690-703
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• 1997

The purpose of this study were to analyze work function and labor productivity in school foodservice systems through work sampling methodology. Conventional foodservice were classified into 5 group depending on the number of meals served. Commissary school foodservices were also classified into 5 group by cluster analysis using the number of meals served, the number of satellite schools, and the duration of time for delivery of food. Work measurement through work sampling methodology was conducted in at 5 conventional and 21 commissary food -services during 3 consecutive days from September to October in 1995. Results from work measurement through work sampling methodology were as followed : The most prevalent work functions was cleaning (26.5%) and then processing (25.1%) in conventional while it was processing (30.9%) and then cleaning(25.2%) in commissary school foodservice. Delay was 22.9% and 19.7% respectively. Mean labor minutes per meal of conventional and commissary foodservics were 4.57 and 4.09 minutes, respectively : no significant difference in labor minutes per meal existed between the two systems. but mean labor minutes per meal of commissary foodsevices(1.79min) was significantly lower than that of conventional foodservice(2.33min) during work time before service (p<0.05). Productivity was significantly lower in foodservices which served less than 400 servings ; n significant differences existed among 401-70, 701-1,100 and 1,101-1,500 meals. The highest productivity was in conventional school foodservices which served 1,501-1,900meals. Labor minutes per meal of commissary school foodservice which served less than 400meals per day was significantly lower than those of foodservice which served 401-1,900meals (p<0.05). Labor minutes per meal, preparation and cleaning were positively correlation in two school foodservice systems.

• Journal of Nutrition and Health
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• 제36권9호
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• pp.966-973
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• 2003

The purpose of this study was to investigate the utilization level of forecasting methods in contract foodservice management companies. Questionnaires were distributed and collected from 30 foodservice management companies contracted with universities and 49 university foodservices in Seoul and Kyungki area. Statistical data analysis was performed using SPSS/WIN 10.0 based on the production records of Yonsei University foodservices and the weather reports from a meteorological observatory. The results of this study were as follows: 1) The objectives of the fore-casting systems were identified as saving costs through eliminating the leftover, meeting the customer demands, and improving efficiency in food preparation.2) All of the university foodservices were already performing the forecasting methods but in foodservice management companies as a whole,89.7 percents were applying the method and only 55.2 percents had the separate forecasting department. 3) A large number of foodservice staffs in the head office (65.5％) answered that they often utilized intuitive estimates based on the past experiences and records for forecasting while 65.3% managing staffs in the university foodservices answered the same.4) Both in the head office and university foodservices, actual number of meals served were recorded. In the head office, mostly estimated numbers and actual numbers of meals were recorded while estimated, prepared, and actual numbers of meals served were recorded for most of the cases in university foodservices. 5) The primary factors considered for forecasting were the actual production records for the last month, the customer preference for the selected menu items, and the specific day of the week.

• 가족자원경영과 정책
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• 제18권3호
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• pp.103-116
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• 2014

The purpose of this study is to examine the influence of family mealtime on the childrens' school adaptation. This study uses data from the 2012 Survey on Child Education and School Involvement of Parents by the Center for Family-School Partnership Policy Research at Seoul National University. Survey data was collected from 1500 parents with school-aged children. For the data analysis, Chi sqaure test and hierarchical linear regression analyses were conducted. The results of these analyses showed that the numbers of family meals shared averaged 4.26 times per week for breakfast and 4.33 times per week for dinner. There were significant differences in the number of family meals shared together according to school level, residence area, and parent employment status, and household income. In addition, childrens' school adaptation was significantly different depending on school level, parent gender, parent education, and parent employment status. Finally, according to the hierarchical regression analyses, the number of family meals shared significantly predicted childrens' school adaptation. The greater number of family meals shared, the stronger the childrens' school adaptation. These results indicate that family mealtime has a positive effect on childrens' school adaptation. This study suggests that family mealtime is an indicator of family strength and it needs to guarantee family shared time at least to have a dinner together. This study could provide grounds for making family policy and education policy in order to guarantee family shared time.

• 한국식품조리과학회지
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• 제14권4호
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• pp.407-415
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• 1998

The objectives of this study were to analyze the factors that affect the productivity for university food services. In a survey involving four-year university dining centers throughout the country, and correlations among thriteen different variables that affect productivity were determined. Productivity index (PI) was determined by meals per hour, the average score for 38 institutions was found to be 14.2 meals/hour. For serving methods, the fixed ration had a higher PI than the self-serving. When two types of serving trays were considered, the PI of the compartmantalized trays was higher than that of the tray accompanying saparate small dishes. When single (S)-or. multiple(M)-menu was compared with the cafeteria style, a higher PI was obtained by the S-or M-menu. Among the three operation systems, the PI was found to be the highest by direct operation (17.6 meals/hour), followed by contract operation (11.1 meals/hour) and rent operation (7.9 meals/hour). For the factors that affect the productivity of the university food services, the total number sewed (r=0.54, p＜0.001) and the use of convenient food items (r=0.28, P＜0.05) exhibited positive correlations, while food costs and labor costs showed negative correlations. This suggests that the productivity of university food service increases as the total number served and the use of convenient food item increased, but decreases as the food costs and labor costs per meal increased. A regression analysis showed that three variables - total number sewed, labor cost per meal, number of employees-influenced about 73% components of food service showed a negative correlation with PI and a positive correlation with the labor cost per meal.

• 동아시아식생활학회지
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• 제9권2호
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• pp.135-148
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• 1999

This is a descriptive study of consumption Patterns of how to take meals in everyday life. The data used was collected from a probability sample by multi-stage cluster sampling, drawn from those who were living in the Ulsan Metropolitan Area. Face-to-face interviews were conducted by trained interviewers with a household member who was between the ages of 15 and 60 in 1989 and had the earliest birthday, resulting in a sample of 1,232 respondents. Univariate and bivariate analyses were made to describe behavioral patterns of taking meals. Meal-taking behaviors under this study include frequency of taking meals per day, regularity of taking meals, which meal to skip, number of frequency of taking a meal by oneself. reasons of skipping and irregular meals, and eatting out. Half of the respondents reported to take meals three times a day, while those who skipped at least a meal reported as one most frequently skipped. Of reasons not to take a meal on a regular basis, "too busy to eat" was most frequently mentioned. Only 32.8% of the respondents reported dining-out once a week.ce a week.

• 한국식품조리과학회지
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• 제13권3호
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• pp.319-329
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• 1997

Food procurement practices in elementary schools were evaluated to provide basic information for the efficient foodservice management. Total 85 self-completed questionnaires were collected out of 134 dieticians working for elementary schools in Kyungkido, and analyzed for demographic background, purchasing activities and processing-food utilization status. The results were as follows: 1. The elementary schools were located in urban (22.0%), provincial (58.5%), and isolated areas (19.5%). 2. 62.4% of them were conventional schools and rest of them were commissary schools (37.6%). 3. As the total meals produced in schools increased, the number of meals served per foodservice staff and the workload increased, and more foods were purchased through wholesalers and competitive bids. 4. There were no significant differences (p > 0.05) in food procurement practices by the location, type of foodservice systems and the size of schools. 5. As the number of total meals in schools increased, the level of FPI (Food Processing Index) points for meat products, fish products, kimchi and sauce decreased.

• 대한가정학회지
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• 제18권1호
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• pp.53-66
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• 1980

One of the most pressing problems of the day in our household economy is the scientific improvement of meal management, which has direct bearings on the efficiency of housewives, domestic economy, and health care for the whole family. The concern of this paper is to investigate the current meal management situation in which more than three hundred housewives in Seoul find themselves, and to propose a tentative plan for its improvement. The result of the investigation is summarized as follows : 1) The number of families with old-fashioned kitchens forms a percentage of 30.3 ; only 4.3 percent of them have waterworks and drainage system. 2) The number of families equipped with cooking machines and utensils constitutes 51.2 percent ; that of those without cooking machines reaches the high percentage of 92.8. 3) The expense for daily meals amounts to 37.9 percent of the whole domestic expenses. the number of those who prepare daily meals without any planning comprises 78 percent. It is from habit that 60.5 percent of them make no workable plan for their meals. 4) The frequency of housewives doing daily marketing is comparatively high. 5) The time spent in preparing and clearing the table is 280.4 minutes a day on the average. 6) In preparing daily meals the low income bracket tends to keep expense as low as possible, while the high income bracket is chiefly concerned with taste. 7) The frequency of home cooking is on the increase as the housewives grow older, especially in the large families with housemaids. 8) In most cases housewives do the cooking for themselves; the high income brackets have housemaids do the cooking. The number of husbands who help their wives do kitchen work a small percentage of 10-14. 9) The simplification of kitchen work presupposes the simplification of the daily cooking, the improvement of the structure and equipment of the kitchen, and a good help of the whole family.

• Journal of Nutrition and Health
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• 제30권7호
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• pp.854-869
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• 1997

This study was conducted to evaluation the quality of meals served in elementary school based on nutrient contents and food diversity . A questionnaire was mailed to school foodservice dietitians requesting one week menus for April and October . Menus served in 388 schools from each province and from major cities in Korea were analyzed. Mean nutrient contents per meal of persons served, and food expenses per meal. Mean percentages of energy from fat was 20.2% , and was significantly l different by foodservice system. When nutrient contents were converted to amount per 1, 000kcal, all were higher than that calculated from RDA except calcium, iron, and Vitamin A. Most of these were not significantly different according to area, foodservice system, the number of persons served, and food expense per meal. Compared to 1/3 of RDA for children , many meals provided lower amounts of energy, Vit A, VitB2, and Ca. More than half of the meals provided less iron than 1/3 RDA for 10-12 years girls. Using the highest values of RDA for the elementary school age group as evaluation, criteria nutrient adequacy ratios(NAR) were lowest for Ca(0.61), Vit A(0.57), and iron(0.77). The mean adequacy ratio(MAR) was 0.86. Mean numbers of food items and dishes per meal were 15.3 and 5.1 , respectively. 66.3% of the meals provided three food groups of grain, meat, and vegetable. Except for the number of different food items served per meal, the aspect of food diversity was similar to that of nutrient contents. There was significant positive correlation between mean number of different food items served per meal and nutrient content . In summary , schools in small cities and rural areas than those in large cities, schools adapting commissary or joint management than those or density. Also the more food groups served per meal, the higher the nutrient content per meal . In summary , schools in small cities and rural areas than those in large cities, schools adapting commissary or joint management than those adapting conventional foodservice system, schools serving smaller number of persons, and schools with higher food expenses provided higher energy contents and food diversity.

• 대한지역사회영양학회지
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• 제4권1호
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• pp.74-82
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• 1999

This study evaluated the quality of meals served by the elementary schools in Muan based on nutrient contents and food diversity. The contents, nutrient densities and nutrient adequacy ratios(NAR) of most nutrients were higher than those calculated from the Korean RDA. However, the content, nutrient density, and NAR of iron were lower than those calculated from the RDA for 10 to 12 year old girls. The content of sodium was somewhat high. The average number of different kinds of food and dishes per meal were 19.2 and 6.0, respectively. The more the number of dishes, the higher the NARs of calcium, calories, niacin, phosphorus and protein. However, the NAR of iron showed no correlation with the number of dishes. The meals belonging to the food group intake pattern containing fruits had more vitamin C and fiber, and less protein, lipid, and phosphorus than those belonging to the food group intake pattern not containing fruits. In conclusion, the quality of nutrition of meals served by school lunch program(SLP) was considered fairly good. However, the nutritionists should consider the iron for 10 to 12 year old girls and cut down the amount of sodium. In addition, unless the children prefer the foods served by SLP or adjust to the general aspects of SLP, SLP can't accomplish its purposes. Therefore, we suggest that nutritionists should survey children's food preference and satisfaction with the general aspects of SLP.

• 대한영양사협회학술지
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• 제6권2호
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• pp.136-147
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• 2000

The aim of this research was to examine the management practices related to foodservice.clinical nutrition service provided by hospital foodservice operations. A survey of 30 hospital food nutrition service departments was undertaken and detailed information was collected from each, including surveys of 176 dietitians and 30 foodservice managers. Statistical data analysis was completed using the SAS/win 6.11 package for descriptive analysis and t-test. The results of this study can be summarized as follows : Out of 30 hospitals, 73.3%(22) were directly operated and 26.7%(8) were under contract foodservice management. Licensed number of beds were 768.7, with an average length of 11.4 days. The general characteristics of the dietitians were that 49.4% were aged between 25-29, and 60.8% were ordinary dietitians. 76.7% had bachelor's degree, 15.9% with master's degree and 7.4% were college graduates. Most hospital dietitians had internship training and 35.2% took a training course of 6 to 12 months. The average space of kitchen was 452.52 $m^2$, with 133.63$m^2$ for modified diet space and 18.13$m^2$ for nutrition counselling room space. The total number of normal meals was 1,255.47, with 502.93 of modified meals. The average calorie of normal meals was 2,145.04kcal, with 91.9g of protein contained in normal meal. The total food waste was 351.40kg. An average monthly cost for disposing food waste was 745,171.67 won. 83.3% of the kitchens were on the 1st basement and only 66.7%(20) of 30 hospitals had its own nutrition counselling room. 80% used dishwashers and 66.7% had an exclusive elevator for delivering meals. 80.0% of hospitals used centralized delivery service. 90% had established an area for hygiene division, 70% used dry zone within the dishwashers for sterilization, 66.7% provided spoon and chopstick, and 100% used dish cover. As means of food waste treatment, most hospitals(56.7%) used animal feed by contracters, followed by means of collection by contracters(30%) and in-house high speed fermentation machines(13.3%). It was found that only 33.3% hospitals regularly checked temperatures of the meals given to patients. Total productivity index was 3.72(meals/hour) in average, with an average productivity index for normal diet of 5.41. Average productivity index for modified diet was 4.62. Productivity indices for patient meals and clinical nutrition were 5.01(meals/hour) and 1.12(cases/hour) respectively and hospitals under self-operated foodservice management received higher points on clinical nutrition productivity index(P<0.01) than hospitals under contract foodservice management.