한국조리학회지 (Culinary science and hospitality research)
- 제5권2호
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- Pages.93-112
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- 1999
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
식품위생법과 조리사의 업무분석
Hygiene & analysis of cooker′s duties
초록
The purpose of this study making clear the range of overlapping affairs since many parts of cooker's & dietitian duties are overlapped in the Law of Hygiene & its over-ranked laws. The fact that there're overlapped parts in the different qualifying system endowed by the government may lead too many troubles between cooker's & dietitian who have their own qualification, so it's important to grasp correctly job specifications of cooker's & dietitian and to make clear the sphere of business. This studies present following affairs as cooker's duties through analysis. 1. Participation in the overall Management & Policy department. 2. Making the Menu & Standard recipe. 3. Purchasing, Inspection, Market research on Food materials. 4. Sanitary management. 5. Facility manage & Safety Management. 6. Research & Development on cooking Know-How. 7, Teaching for the members of department. 8. Supervision & business appraisal of cooking members. 9. Sales management & Cost control. 10. Utensil management & its Maintenance.
키워드