전국 대학 기숙사 급식소의 운영 현황 및 실태 조사

University Residence Hall Foodservice in Korea : Investigation on the Operation and Management Systems

  • 양일선 (연세대학교 생활과학대학 식품영양학과) ;
  • 원지현 (연세대학교 생활과학대학 식품영양학과) ;
  • 강혜승 (연세대학교 생활과학대학 식품영양학과)
  • Yang, Il-Sun (Department of Food and Nutrition, College of Human Ecology, Yonsei University) ;
  • Weon, Chi-Hyun (Department of Food and Nutrition, College of Human Ecology, Yonsei University) ;
  • Kang, Hye-Seung (Department of Food and Nutrition, College of Human Ecology, Yonsei University)
  • 발행 : 2000.05.30

초록

The purposes of this study were to : (a) investigate overall operating conditions of university residence hall foodservice, (b) compare them by the management systems. Questionnaires were hand delivered and mailed to 73 foodservice managers. A total of 56 were usable; resulting in 76.7% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, $x^2-test$. Sixty-four percent of the foodservice operations were 'self-operated'; 23% were 'contracted'; and 13% were 'rented'. Eighty-three percent of operations provided 'single menu'; forty-six percent of foodservice operations with 'partially self-service'; and forty-one percent with 'complete self-service'. Forty-four percent of overall foodservice operations provided 1,000-2,000 meals per day; thirty-one percent provided less than 1,000 meals per day, and twenty-four percent provided more than 2,000 meals per day. The highest meal price was 1,950 won and the lowest was 700 won with average of 1,295 won. The mean number of employees was 12.2; the number of working hours was 59.7 hours per week.

키워드

university residence hall;foodservice operation;self-operating;rented;contracted