Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 18 Issue 2
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- Pages.253-263
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
A Study on Menu Management and Cooking Equipment Utilization at School Foodservices in the Chonbuk Area of Korea
전북 지역 학교 급식소의 메뉴 관리 및 대량 조리기기의 활용도 연구
- Yang, Hyo-Jeong (Dept. of Food Science and Human Nutrition, Research Institute of Human Ecology, Chonbuk National University) ;
- Rho, Jeong-Ok (Dept. of Food Science and Human Nutrition, Research Institute of Human Ecology, Chonbuk National University)
- Published : 2008.04.30
Abstract
This study examined the menu management and utilization of cooking equipment at school foodservice operations in the Chonbuk area. Self-administered questionnaires were collected from a total of 193 school dietitians. Statistical data analysis was completed using the SPSS v. 11.5 program. The results are summarized as follows. Among the 193 schools, 58.5% were elementary schools and 41.5% were middle and high schools. Approximately 97% of the schools prepared meals in the conventional manner. Among the school, 68.4% had a menu cycle of 1