Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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An Assessment of Dietitian Job Tasks According to the Characteristics of Foodservice Operations and Dietitians

급식소와 영양사의 특성에 따른 영양사의 직무 비교 분석

  • Bae, Hyun-Joo (Department of Food & Nutrition, Daegu University) ;
  • Lee, Hye-Yeon (Department of Food & Nutrition, Daegu University) ;
  • Chun, Hee-Jung (Department of Food & Nutrition, Sookmyung Women's University)
  • 배현주 (대구대학교 식품영양학과) ;
  • 이혜연 (대구대학교 식품영양학과) ;
  • 전희정 (숙명여자대학교 식품영양학과)
  • Published : 2007.12.31
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Abstract

The objective of this study was to identify the job performance and perceived job importances of dietitians according to the characteristics of foodservice operations as well as dietitians. Questionnaires were distributed to 400 dietitians, and a total of 202 were received and utilized(50.5%). Statistical analysis of the data was performed using the SAS package program(version 8.2) for descriptive analysis and $X^2-tests$. The results are summarized as follows. The highest job task frequency was for sanitation management (98.5%); and then nutrition management (96.6%), cost management (92.6%), and inventory management (92.1%). The dietitians' perceived job importance was highest for sanitation management (74.3%), followed by nutrition management (68.8%) and human resource management (37.1%). Dietitians with under 3 years of experience had more difficulties, particularly in purchasing management, cost management, and sanitation management. Dietitians within contracted foodservice operations were dissatisfied by having insufficient education for cost management. Thus, programs for on-the-job and off-the-job training, reflecting dietitians' educational needs and changing job tasks should be increased.

Keywords

References

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