On the Cooks' Recognition of Culinary Environment of School Feeding in Ul-san

울산광역시 학교급식 조리 환경에 대한 조리사의 인지도 조사

This study is conducted to explore the cooks' recognition of culinary environment of school feeding among the cooks working for elementary schools, middle schools, and high schools in the Ulsan district. A total of 200 samples were distributed and 185 samples were collected; among them, 182 valid samples were selected for research. Answers were processed by SPSS 12.0. after data coding. As for factor analysis of culinary environment, three factors were extracted, which are general environment, human environment, and facilities equipment environment. It was found that general environment included ventilation(31.5%), temperature (29.0%), humidity(22.1%) in the order of importance; human environment covered cooperation among cooks (28.1%), the number of cooks(25.7%), and professionalism of cooks in the order of importance; facility equipment environment contained the design and layout of facilities and equipment(29.3%), various safety facilities, and safety device(23.3%) in the order of importance. However, a measure for improving work environment, number of cooks, deterioration of equipment, etc. should be considered.