• Korean Journal of Community Nutrition
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• v.10 no.2
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• pp.234-242
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• 2005

This study was conducted to evaluate the sanitary management status of school foodservice in Deajeon and Chungnam and to suggest basic data for sanitary improvement. A questionnaire was used in this study as a survey method. The subjects consist of 529 dietitians that are employed in the school ($primary{\cdot}middle{\cdot}high\;school$) foodservice. These results may be summarized as follows : $71.0\%$ of surveyed school foodservices managed separately place for contamination and uncontamination. $91.5\%$ didn't maintain adequate temperature at kitchen. A holding rate of hygiene utensils is lower in Chungnam than Daejeon. The dietitian group aged 30-34 showed significantly higher scores than other groups in personal hygiene of employees. The dietitian group graduated from a college showed significantly lower scores than other groups in purchasing & receiving, preparation, storage, food remains & waste, kitchen utensils and equipments and personal hygiene. It was significant to sowing, personal hygiene and facilities & structure by Daejeon and Chung-nam. In serving, Daejeon showed significantly lower scores than Chungnam. In personal hygiene, facilities and structure, Chungnam showed significantly lower scores than Daejeon. The foodservice group (started < 1990) showed significantly lower scores than other groups ($started{\ge}1990$) in preparation.

• Korean Journal of Human Ecology
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• v.15 no.2
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• pp.251-259
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• 2006

The purpose of this study is to identify main effect of gender and expenditure, and interaction effect of gender by expenditure on satisfaction with foodservices of western restaurants. Accordingly, this study surveyed questionnaires concerning 20 measures of foodservice as well as major subject descriptors. The result of this study was as follows: KMO and Bartlett's test statistics showed that the data well fitted a factor analysis. Results of the factor analysis, average variance extracted estimates, and shared variance showed that the convergent and discriminant validities of 5 factors were supported, and Cronbach's alpha also showed that the internal consistencies of 5 factors were supported. But there was an interaction effect between independent variables and covariate on service quality factor. This study, therefore, used food decor factor, facility factor, food quality factor, and food value factor as dependent variables in two way 3$\times$2 design factorial ANCOVA. It was found that there were no main effects of gender and expenditure on those four factors. It was however revealed that there was an interaction effect of gender by expenditure on food decor factor.

• Journal of the Korean Dietetic Association
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• v.15 no.3
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• pp.262-277
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• 2009

Fresh-cut foods have been widely used in the school foodservice industry due to their convenience and saving effects of labor and working hours. This study evaluated the effectiveness of using fresh-cut foods in school foodservice with respect to cost efficiency, customer satisfaction, employee satisfaction, and productivity. First, in terms of cost efficiency, the cost of the fresh-cut food per meal price significantly increased by 2.6% via the new production plan. Meanwhile, the costs of labor and food wastes significantly decreased by 3.0% and 0.3%, respectively, after implementing the new plan. Second, customer satisfaction towards foodservice significantly increased, from 2.94 points prior to the new plan to 3.45 points. Third, foodservice productivity such as of the number of meals per full-time equivalent employee increased by 5.7 meals, from 143.0 meals to 148.7 meals after intervention. The productivity index of work hours for producing a meal also increased and was reflected by a work time reduction of 0.77 minutes, specifically from 4.25 minutes to 3.48 minutes. The labor cost per meal also decreased by 29.9 won, from 331.91 won to 301.97 won, but there was no significant difference. Through these results, we identified that using pre-process foods in school foodservice has positive effects on labor saving, customer satisfaction, and employee work satisfaction.

• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.39-50
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• 2009

The principal objective of this study was to evaluate the sanitary management status of chlorine sterilization methods used for raw fruits in a school foodservice, and to suggest basic data for sanitary improvements in the quality of raw fruits. A questionnaire form predicated on HACCP standards was developed and utilized for self-reported evaluations of dietitians regarding their sanitary management practices. The subjects consisted of 257 dietitians that were employed in school (elementary middle high school) foodservices. The collected data were analyzed with the SAS package. According to the results of this study, it was deemed necessary that optimized sterilization and washing methods for good microbiological safety and quality of strawberries and bananas in school foodservice should be determined. Some strategies for future improvement were also suggested. They included the following: (1) Improvement of policy for assuring the quality of raw fruits by designing some sanitation standards and specifications for raw fruits; (2) Strengthening the research and accumulation of background data regarding methods for the sanitation of raw fruits; (3) Enforced improvement of personal hygiene for dietitians and employees; (4) Use of a variety of methods in sanitary education and employee training.

• Journal of the Korean Dietetic Association
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• v.20 no.1
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• pp.50-62
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• 2014

The purpose of this study was to investigate the food service status of community child care centers in Busan. A survey was conducted from November 1, 2012 to November 30, 2012 using questionnaires. Overall, 66.7% of the community child care centers had a separate dining room. The satisfaction score of the kitchen facility was 4.32 and the satisfaction degree of the dining place was 3.95. Most of the community child care centers were not managed by professionals and the food service was in a relatively poor status. In 61.3% of the community child care centers, the director of the center purchased the foodstuffs. In addition, approximately 72% of the child care centers directly purchased foodstuffs. When preparing meals, nutrition (73.0%), cost (13.5%), and preference (4.5%) were considered as the important factors for respondents. Overall, there were demands for increasing meal costs and improving the food service facilities. In addition, a higher degree of hygiene management resulted in a higher degree of satisfaction from children. Therefore, to improve food service performance at community child care centers, food services should be assisted by professionals and the person in charge of foodservices should be educated food service management.

• Nutrition Research and Practice
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• v.5 no.1
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• pp.80-87
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• 2011

The objectives of the study were to investigate job burnout and leader-member exchange (LMX) levels as well as to evaluate buffering effects of LMX on burnout among dietitians and chefs at institutional foodservices. Hypotheses were proposed based on the Job Demands-Resources model and LMX theory. The study population consisted of dietitians and chefs who were in charge of managing unit operations in a nationwide contract management company. Positive/negative affectivity, workload, job burnout, and LMX scales that bad been validated in previous research were adopted A total of 552 questionnaires were distributed and 154 responses were returned. Results indicated that respondents' burnout levels were moderate and emotional exhaustion was greater than cynicism. In terms of LMX, the surveyed dietitians and chefs showed higher respect toward their supervisors than loyalty. When positive affectivity and negative affectivity were controlled, workload influenced emotional exhaustion and professional efficacy significantly. With affectivity and workload controlled, however, LMX did not influence any dimensions of burnout. The moderating effect of LMX on the relationship between workload and cynicism was significant. That is, the effect of workload on cynicism was weak if the dietitians and chefs perceived the relationship with their supervisor positively. Based on the findings and literature reviewed, how to mitigate job burnout among foodservice managers is discussed.

• International Journal of Human Ecology
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• v.5 no.2
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• pp.123-134
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• 2004

A convenience samples of Korean-Canadian/American adults who lived in Vancouver, San Hose and Los Angeles areas for over 10 years, were studied in 2000. Total of 130 adults were analyzed by immigration age. The age of immigration age was divided into 3 groups: the young group immigrated at 25 or before, the middle group immigrated at 26 to 40, and the old group immigrated at over 40. Their average length of residence in Canada and the U.S. was a little longer than 20 years. The dietary behavior patterns were similar among 3 groups, except co-eaters and dining-out frequency, and the Korean-Canadians/Americans seemed to be more home-based, family-tightened and traditional patterns than Koreans in Korea. They liked Korean traditional basic dishes, but their children liked a-la-carte ones and immigrants at early 20's showed similar food preferences as young generations. The attitudes of dietary acculturation for themselves and for their children were high. Since immigrating at age 26 to 40 years old rather than 20's or over 40's, showed stronger acculturation attitudes even with no significance and revealed significantly differences in some dietary behaviors and food preferences, it is recommended that immigration age should be considered when planning dietary foodservices at nursing care systems for Korean Canadians/Americans.

• Journal of the Korean Dietetic Association
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• v.10 no.2
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• pp.246-257
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• 2004

To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employeed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chicken, chickenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improved labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition(17.6%). The management practices of frozen convenience foods through food processing flow were assessed. Average performance rate was 64.7%. To enlarge the usage of frozen convenience foods in foodservice operations, dietitians should observe sanitary practices.

• Journal of the Korean Dietetic Association
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• v.15 no.3
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• pp.209-219
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• 2009

Institutional care is often necessary for the health and well-being of the elderly. Good quality foodservice provided at long-term care facilities not only includes patients satisfaction but also cares for good health, contributing to the stability of foodservice management. The purpose of this study was to assess the importance and satisfaction attributes of foodservice management by hospitalized elderly patients. The data were collected via questionnaire by a one-to-one interview with 194 hospitalized elderly patients in six different hospitals. According to the results of dependent t-tests, overall mean scores for the importance attributes (3.96) and satisfactory attributes (3.83) were significantly different (p<0.001). As indicated by the patients, the recognized importance attributes were the kindness of foodservice personnel (4.19), kind smiles by foodservice personnel (4.16), and kind speaking by foodservice personnel (4.12). The most recognized satisfaction attributes were kindness of foodservice personnel (4.36), bedside meal service by foodservice personnel (4.25), kind speaking by foodservice personnel (4.24), kind smiles by foodservice personnel (4.24), and sanitary uniforms worn by foodservice personnel (4.21). These results suggest that the above encounter attributes (importance-satisfaction) would be useful tools for hospital foodservices to adopt, in order to control foodservice quality and satisfy the nutritional needs of elderly patients.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.639-648
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• 2011

The purpose of this study was to investigate foodservice management practices in the child care centers and kindergartens. Interviews were held from May to July 2008 to understand the current situation concerning foodservices in Seoul and Gyeonggi provinces. Surveys were sent out from August 2008 to April 2009 to 1,478 child care centers and 299 kindergartens via the postal service. Among them, 203 child care centers(13.7%) and 64 kindergartens(21.4%) responded. One of the largest concerns while preparing the food was nutrition(68.7%, 69.8%, respectively) followed by sanitation(24.4%, 27.0%, respectively). The most frequently referred sources for planning the menu were the Seoul child care information center(55.4%) for child care centers and kindergarten related internet sites(39.0%) for the kindergartens. In general, the child care center principal was in charge of planning the menu(40.1%). Child care centers and kindergartens purchased ingredients mostly from large retailers(55.3% and 44.7%, respectively), whereas 46.0% and 56.3% of those did through foodservice suppliers. Dietitians were rarely employed at these facilities, and this may cause unprofessional foodservice management.