Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 16 Issue 2
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- Pages.215-225
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- 2006
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Evaluation of Served Menu and Management of Foodservice in Korean Buddhist Temples
전국 주요 사찰의 후원(부엌) 현황 및 제공 식단의 분석 - 식단 유형을 중심으로 -
- Kim Jin-A (Dept. of Home Economics, Graduate School of Dongguk University) ;
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Lee Sim-Yeol
(Dept. of Home Economics, Graduate School of Dongguk University)
- Published : 2006.04.01
Abstract
This study was peformed to evaluate the served menu and investigate the management of food service in Korean Buddhist temples. Among the available temples in the nation, 34 temples were carefully selected considering practice type, location and the gender characteristics. A survey about meal preparation and management was conducted to the cooking staff in each the temple using questionnaire by interview between Jan 2004 and Aug 2004. The menus over A five consecutive days menu was were also collected for analysis to analyse. Civilian cooking staffs were preparing meals in 23(67.6%) of the temples and the proportion 18(52.9%) of the temples were planning their own the menus was 52.9%. Most kitchens in the temples were equipped with modernized kitchen appliances. The major food supply was the conventional market Even though the majority of the temples were using processed food, Korean fermented sauces as the most traditional temple food products were prepared by themselves. There were 114 menu patterns and the most frequently served meal pattern was