Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Assessment for Management of the Foodservice industry in Seoul through the Survey -II. The Types of Foodservice System, the Menu, the Food price, and role of the Dietitian for the White and Blue Color Group-

서울지역 산업체 급식소의 운영관리 실태조사 및 평가 -II. 생산직급식소와 사무관리직 급식소간의 잔식량, 위생 및 시설기구관리를 중심으로-

  • Chun, Hui-Jung (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Lee, Yoon-Kyung (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Paik, Jae-Eun (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Joo, Na-Mi (Department of Food and Nutrition, Sookmyung Women's University)
  • 전희정 (숙명여자대학교 식품영양학과) ;
  • 이윤경 (숙명여자대학교 식품영양학과) ;
  • 백재은 (숙명여자대학교 식품영양학과) ;
  • 주나미 (숙명여자대학교 식품영양학과)
  • Published : 1994.08.01
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Abstract

This is a study on plate waste, management of the facilities and utensil, and for their hygenic management through the survey conducted at 106 enterprise located in Seoul institutional foodservice. Which were evenly divided into two groups; the white color and the blue color. The results are below: 1. Volume of food and menu were set in advance with no free choice. A campaign was launched to reduce food wastes. It was shown that free choice feeding was better in wastes reduction than none free choice feeding. 2. Hygenic management was relatively good in two groups. Machine and utensil usually sterilized by heating or disinfectant sterilization was performed at every using time or one time a day, but with no differentiation between two groups.

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