• 동아시아식생활학회지
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• 제17권5호
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• pp.746-752
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• 2007

The purpose of this study was to investigate the effects of HACCP education on improvements of knowledge in school foodservice employees in Gyeonggi-do, particularly in Anyang, Ansan, Siheung and Hwasung City. A first and second questionnaire was answered both before and after HACCP education that was directed by a dietitian. The change in HACCP knowledge after education, as compared to before, was statistically significant(p<0.01). Specifically, the average score after education increased more than 30 points in CCP2 and CCP6, and more than 60 points in CCP3. Most of the school foodservice operations performed sanitary education once a month; however, they did not perform regular HACCP education. The fact that the level of sanitary knowledge was different after HACCP education than before suggests the possibility of improving the sanitary performance levels of foodservice employees through continual education.

• 대한영양사협회학술지
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• 제19권1호
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• pp.82-94
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• 2013

The purposes of this study were to measure the service mind and customer orientation of employees and to identify the effect of service mind on customer orientation in elementary school foodservices. The questionnaires were distributed to foodservice employees of the 19 elementary schools, but collected from 12 schools in Gwangju, Gyeonggi. The statistical data analysis was completed using SPSS (ver. 18.0) for the independent sample t-test, ANOVA, Cronbach's alpha, principal component analysis, hierarchical & K-means cluster analysis, Pearson' correlation analysis, and multiple regression analysis. Foodservice employees highly rated their service mind (3.94 out of 5 points), especially their perceptions on the importance of service (4.13 points). The effort to provide service was significantly different depending on the serving place (P<0.05). Employees had a high level of customer orientation (4.02 points), which was significantly influenced by age, position, or career (P<0.05), and cook license (P<0.01). As a result of cluster analysis for service mind, employees were divided into two groups: a low-service mind group (cluster 1) and a high-service mind group (cluster 2). Cluster 2 had a significantly higher overall customer orientation than cluster 1 (P<0.001). The pride in providing services (${\beta}$=0.390, P<0.01) and the perception of the importance of services (${\beta}$=0.297, P<0.05) showed a significant and positive effect on customer orientation.

• 한국조리학회지
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• 제16권5호
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• pp.134-148
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• 2010

본 연구는 외식업체 직원의 감성지능에 따른 조직시민행동 및 직무성과에 미치는 영향을 고찰하고, 감성지능과 직무성과의 인과관계에 있어서 조직시민행동의 매개 효과를 고찰하였다. 총 421명의 외식업체 직원을 대상으로 설문조사를 실시하였으며, 구조방정식 모형을 통해 3개의 가설을 검증하였다. 분석 결과, 외식업체 직원의 감성지능 중 타인 감성의 이해(${\beta}$=0.280), 감성 활용(${\beta}$=0.255), 자기 감성의 이해(${\beta}$=0.232), 감성 조절(${\beta}$=0.123) 등의 순으로 조직시민행동에 유의한 정(+)의 영향을 주었으며, 조직시민행동(${\beta}$=0.600)은 직무성과에 유의한 정(+)의 영향을 주는 것으로 나타났다. 또한 외식업체 직원의 감성지능과 직무성과의 인과관계에 있어서 조직시민행동의 매개 효과를 분석한 결과, 직원의 감성지능과 직무성과의 인과관계에 있어서 조직시민행동이 부분적인 매개 변수의 역할을 수행하는 것으로 조사되었다.

• 한국식생활문화학회지
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• 제9권2호
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• pp.159-170
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• 1994

Central commissary school foodservice operations' practices and their dietitians' job duties were assessed and compared with those of their counterpart of conventional school foodservice operations to find out strategies for early settlement and better management for commissary system. Survey qestionnaires consisted of general background, employees' work schedule and dietitians' job duties. 12 commissary schools(out of 22 existing in Korea) and 77 conventional schools from Kyungkido were participated in the survey. The results of this study can be summarized as follows: 1. Central commissary school foodservice was presently utilized at 5 schools from islands type, 11 schools from rural type, and 6 schools from urban type, consisting total of 22 commissary schools, and 52 satellite schools. 2. Dietitians were evenly employed with their experiences, 55.5% were those with less than 2 years of experience, 44.6% were those with more than 2 years of experience. 3. Commissary schools employed more full-time empolyees$(1.8{\pm}0.7)$ than conventional schools$(0.3{\pm}0.5)$, however as far as the production capacity was concerned, only the part-time employees played significant roles(p<.01). Regardless of the number of students, an absolute number of full-time employees were employed, and their duties were not carried out efficiently. The part-time employees of commissary schools performed more loaded work compared to their counterparts in conventional schools. 4. Out of the dietitians' foodservice duties, 'basic food service production$(3.9{\pm}0.7)$' were carried out adequately, whereas 'nutrition education and advertisement$(2.5{\pm}0.6)$' and 'administrative affairs and information related duties$(2.8{\pm}0.9)$' were not. In order to enhance their working capacity, systematic organizational reforms are imminent. 5. Survey results also showed that dietitians performed less duties at satellite school than at the central commissary. This indicates more systematic foodservice management practices are urgently needed.

• 대한영양사협회학술지
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• 제4권1호
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• pp.88-98
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• 1998

The purposes of this research were to assess the quality of worklife of university foodservice managers and workers by operation type, and to investigate the characteristics of demographic variables in university foodservice employees. A questionnaire was administered to 27 managers and 180 personnels who are working in 9 university foodservice facilities. And 21 managers and 160 workers were responded with a response rate of 78% and 89%, respectively. Statistical data analysis was completed using the SPSS programs for descriptive analysis, ANOVA, T-test and SNK test. The results of this study can be summarized as follows : 1. Almost all respondents were female(87%), 40.5 percent of the respondents were between 40 to 49 years of age, 42.9 percent of the respondents had been in their current job between 2 to 5 years, and 55.2 percent of the respondents earned ays between 500,000won to 800,000won per month, Only 42.6% percent of the respondents were full-time employee. 2. The mean scores for the quality of worklife was 3.07 on a 5-point scales of 1=disagree very much and 5 = agree very much. 3. Factors receiving the higher ratings included "optimum levels of work variety"(3.83), "positive attitude toward work"(4.14), and " cooperative relationship with coworkers"(4.22). But respondents were least satisfied with "promotion"(2.07),"temperature of workplace"(2.17) " rest time"(2.25), and "pay"(2.28) factors. 4. There was a significant difference in the perception of the quality of worklife according to the operation type(self-operated, contracted, and rented management), but no difference was noted by position(managers vs workers) Results can be user to develop intervention and training strategies for enhancing positive attitude and the quality of work of employees.

• Nutritional Sciences
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• 제5권2호
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• pp.103-110
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• 2002

In Korea, the school foodservice program has been expanding rapidly in recent years, partly as a result of increased government support. With the growth in the number of schools offering foodservice programs, food safety and sanitation concerns have been increasing. To assist with program improvement, a situation analysis was carried out, with the focus on equipment and sanitary management of school foodservice programs under flour different management systems. A questionnaire was mailed to the foodservice directors of 234 randomly selected schools chi[h included elementary, middle and high schools at the national level. Among them, one hundred and sixty-five responses reasonably completed were used for the analysis. This study classified each school's foodservice management into one of four types : independent-conventional, independent-commissary, contract-conventional, and contract-delivery. The results show that the monitoring of employees' health and personal hygiene, and employees' sanitary education was well conducted, but that the sanitary education of the voluntary parent workers was largely ignored. Eighty-six percent of the schools had their drinking water tested for sanitation, and the results showed that more effort is needed in careful management of drinking water in order to prevent foodborne illnesses and bacillary dysentery. In general, contract management showed lower scores in foodservice equipment and their efficiency, compared with independent management. A relatively high number of schools on the contract-delivery management system employed nurses and leachers instead of dietitians and foodservice directors. The adoption of the HACCP (Hazard Analysis Critical Control Point) system was lowest in contract-conventional and contract-delivery management systems, and highest in elementary schools using the independent-conventional system.

• Nutrition Research and Practice
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• 제10권4호
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• pp.424-432
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• 2016

BACKGROUND/OBJECTIVES: Most consumers are able to recognize allergenic foods. However, the frequency of checking such foods is reportedly low, resulting in higher prevalence of food-related allergic reactions in Korea compared to other countries. Thus, this study was performed to investigate the overall perception of allergenic food labeling and its practice level in food manufacturing company employees. SUBJECTS/METHODS: The survey was administered to food safety employees and food development teams at food companies located in metropolitan areas. A total of 399 (93.8%) valid samples were used in the final analysis. Statistical analyses, including Frequency Analysis, t-test, Anova, PCA (Principal Component Analysis), and Pearson Correlation Analysis using SPSS ver. 21.0, were performed. RESULTS: The correct answer rate in the analysis of allergy-related knowledge level ranged from 15.0% to 89.7%. Analysis of differences in allergy-related perception by knowledge level showed significant differences in introduction of a food recall system, strengthening of relevant laws and regulations, content labeling, description of substitutional food, and differentiated package by age. CONCLUSIONS: It can be concluded that labeling of allergenic foods should be made easier and more convenient for checking by employees, developers, and consumers, and it is necessary to provide contents through the development of publicity, guidelines, or APP along with labeling.

• 대한영양사협회학술지
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• 제13권2호
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• pp.183-193
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• 2007

School foodservice employees are involved with every aspect of ensuring that high quality meals are prepared and they influence student satisfaction. The objective of this study was to identify whether job satisfaction of cooks is affected by their relationships with management. Survey forms that were developed for foodservice dietitians and employees were interviewed. Questionnaires to measure job satisfaction were distributed to 30 schools in the Gyeonggi province and completed by 30 dietitians and 323 cooks. Foodservice cooks' job satisfaction was evaluated by measuring attitudes towards aspects of their job using the modified Smith method(1969). All items in the scales were coded by 4 Likert scale(1: nerver satisfied, 4: very satisfied), then grouped by using factor analyses. Statistical methods used in this study were a $x^2$-test, t-test with SPSS software(version 12.0). The study results were as follows; 1) The demographic data showed that 65.3% of respondents were in their 40s, 96% were married, 68.8% were high school graduates, and 93.5% were contracted employees. Regarding overall experience in their current workplace, 27.9% had been in their position over 5 years and 25.7% said less than 2 years. 2) Most of the school lunches was served in the classroom(73.3%). The cook working was rotated among the employees(90%). Most employees did not use a day's leave of absence per month because they were averse to burdening their coworkers. 3) There were no significant differences in job satisfaction between the cooks' self-evaluation scores(2.92) and those of the dietitians(2.92). Among the factors influencing job satisfaction, dietitians(2.10) perceived that cooks(1.99) were more satisfied with their salaries than was actually the case. The cooks(3.19) rated their level of work satisfaction higher than the dietitians(3.03) perceived it to be. Employees rated their relationship satisfaction as 3.50, but dietitians on the other hand rated it 3.37. Most of the cook respondents want a higher salary and a some kind of employment guarantee. This study provides foodservice managers information useful for design positions that will increase productivity. Future study is needed to determine the factors that will improve job satisfaction and satisfy the employees' needs, which in turn will improve school food service quality.

• 한국생활과학회지
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• 제19권4호
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• pp.733-744
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• 2010

This study investigated the working conditions and job satisfaction of school cafeteria, according to their employment type in Chonbuk, South Korea. Self-administered questionnaires were collected from 401 elementary, middle, and high school cafeteria employees. The data showed significant differences between regular and irregular employees. These factors were: previous work experience (p<.001), type of school (p<.001), the style of foodservice at a school (p<.001), the type of foodservice system (p<.05), and the number of meals served each day (p<.001). The working conditions for regular and irregular employees were significantly different with regard to several factors: these were union membership (p<.01), how they were paid (p<.05), their total working hours (p<.01), and difficulty of using their holidays (p<.01). Approximately 80.5% of the subjects were dissatisfied with the working conditions after the introduction of countermeasures for irregular employees. Results indicated that the average employee job satisfaction level was 2.53, but that there were not significant difference in the level of job satisfaction when comparing regular and irregular employees. The item employees were most satisfied with was having responsibility over meals for young students (3.37). They were least satisfied with their salary (2.00). An interesting issue for future study would be to determine the factors that could improve job satisfaction whilst satisfying the employees' needs which in turn would improve the quality of foodservice.

• 한국식품영양과학회지
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• 제42권9호
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• pp.1482-1491
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• 2013

본 연구는 향후 학교급식 안전관리 개선 방안 모색에 도움이 되고자 경남지역 초 중 고등학교 조리종사원을 대상으로 학교급식소 안전사고 실태 및 신체적 피로도를 분석하고자 수행되었다. 2011년 12월 1일부터 20일까지 총 300부의 설문지를 배부하여 276부가 회수되었고, 이 중 응답 내용이 불충분한 54부를 제외하고 총 222부(74%)를 최종 분석 자료로 사용하였으며, 본 연구 결과의 요약은 다음과 같다. 첫째, 안전사고 유형별 경험 유무 및 발생 빈도 조사 결과 타박상 경험자는 92.8%, 화상 경험자 73.0%, 피부외상 경험자 69.4%, 염좌 경험자 47.7%, 낙상 경험자 42.8%, 골절 탈구 경험자 31.5%, 감전사고 경험자 2.7% 순으로 나타났으며, 안전사고 유형별 발생 정도는 화상 2.04, 타박상 3.18, 염좌 1.64, 피부외상 2.07, 감전사고 1.06, 골절 탈구 1.42, 낙상 1.52로 나타나 타박상의 경험율 및 발생 빈도가 가장 높았다. 둘째, 노동 강도가 가장 크다고 생각되는 작업공정으로는 청소(55.4%), 안전사고가 가장 많이 발생하는 작업공정으로는 주조리 과정(48.6%), 급식소 안전사고의 주된 원인으로는 조리종사원의 과도한 업무량(3.52)이 조사되었다. 셋째, 조사대상이 작업 시 자각하는 신체적 피로도는 팔과 손목의 통증 4.18로 가장 높게 나타났으며 어깨의 통증 4.10, 척추의 통증 3.88, 빠른 피로감 3.81, 눈의 피로 3.70, 다리의 통증 3.69, 발바닥과 발목 통증 3.62, 귀의 이상 3.63, 목의 통증 3.45, 체중의 변화 3.21, 두통 2.95의 순으로 분석되었다. 넷째, 학교급식 조리종사원의 신체적 피로도에 영향 미치는 요인은 학교급(P<0.05), 1일 급식횟수(P<0.05), 1일 급식인원(P<0.001), 조리종사원 1인당 급식인원(P<0.05), 근무전 준비 운동 여부(P<0.05)로 중학교, 1일 3식을 제공하는 학교, 1일 급식 인원이 1,000명 이상인 학교, 조리종사원 1인당 급식인원이 110명 초과인 학교의 조리종사원의 신체적 피로도가 높았으며, 준비운동을 하는 경우 신체적 피로도가 낮았다. 본 연구 결과로부터 다음과 같이 제언하고자 한다. 첫째, 학교급식 조리종사원들이 가장 많이 안전사고가 발생한다고 생각하는 작업공정은 주조리 과정으로 이에 대한 정확한 작업환경을 진단하여 인체공학적 작업환경 개선이 이루어져야 할 것이다. 둘째, 노동 강도가 가장 크다고 생각하는 청소 과정에서 무거운 물체를 들거나 반복동작으로 의한 근골격계 질환 예방하기 위해 관련시설 및 장비의 보완이 필요하겠다. 셋째, 노동량의 증가에 따라 신체적 피로도가 증가함을 알 수 있었으므로 조리종사원의 적정 인력기준에 대한 후속 연구가 필요하다고 사료된다. 넷째, 준비운동을 할 때 신체적 피로도가 낮은 것으로 나타났으므로, 근무 시작 전 준비운동이 이루어지도록 충분한 교육이 이루어져야 하겠다.