Journal of the Korean Dietetic Association (대한영양사협회학술지)
- Volume 6 Issue 2
- /
- Pages.136-147
- /
- 2000
- /
- 1225-9861(pISSN)
- /
- 2383-966X(eISSN)
The Assessment of Management Practices on Foodservice , Clinical Nutrition Service in Hospital Foodservice Operations
병원 급식소의 급식 및 임상영양 서비스 업무 실태 조사
- Hong, Wan-Su (Dept of Food and Nutrition, Dongduk Women's UnIversity Seoul, Korea) ;
- Kim, Hye-Jin (Dietic Dept., St. Mary's Hospital, Catholic University, Seoul, Korea) ;
- Jang, Eun-Jae (Dept of Food and Nutrition, Dongduk Women's UnIversity Seoul, Korea)
- Published : 2000.08.01
Abstract
The aim of this research was to examine the management practices related to foodservice.clinical nutrition service provided by hospital foodservice operations. A survey of 30 hospital food nutrition service departments was undertaken and detailed information was collected from each, including surveys of 176 dietitians and 30 foodservice managers. Statistical data analysis was completed using the SAS/win 6.11 package for descriptive analysis and t-test. The results of this study can be summarized as follows : Out of 30 hospitals, 73.3%(22) were directly operated and 26.7%(8) were under contract foodservice management. Licensed number of beds were 768.7, with an average length of 11.4 days. The general characteristics of the dietitians were that 49.4% were aged between 25-29, and 60.8% were ordinary dietitians. 76.7% had bachelor's degree, 15.9% with master's degree and 7.4% were college graduates. Most hospital dietitians had internship training and 35.2% took a training course of 6 to 12 months. The average space of kitchen was 452.52