Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Effectiveness of the Preprocessed Foods on Productivity and Satisfaction in School Foodservices

전처리 식재료 사용이 학교급식 생산성과 만족도에 미치는 영향

  • Yun, Hye-Jung (Nutrition Education, Graduate School of Education, Dankook University) ;
  • Chang, Hye-Ja (Dept. of Food Science & Nutrition, Dankook University)
  • 윤혜정 (단국대학교 교육대학원 영양교육) ;
  • 장혜자 (단국대학교 자연과학대학 식품영양학과)
  • Received : 2009.03.25
  • Accepted : 2009.05.11
  • Published : 2009.08.02
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Abstract

Fresh-cut foods have been widely used in the school foodservice industry due to their convenience and saving effects of labor and working hours. This study evaluated the effectiveness of using fresh-cut foods in school foodservice with respect to cost efficiency, customer satisfaction, employee satisfaction, and productivity. First, in terms of cost efficiency, the cost of the fresh-cut food per meal price significantly increased by 2.6% via the new production plan. Meanwhile, the costs of labor and food wastes significantly decreased by 3.0% and 0.3%, respectively, after implementing the new plan. Second, customer satisfaction towards foodservice significantly increased, from 2.94 points prior to the new plan to 3.45 points. Third, foodservice productivity such as of the number of meals per full-time equivalent employee increased by 5.7 meals, from 143.0 meals to 148.7 meals after intervention. The productivity index of work hours for producing a meal also increased and was reflected by a work time reduction of 0.77 minutes, specifically from 4.25 minutes to 3.48 minutes. The labor cost per meal also decreased by 29.9 won, from 331.91 won to 301.97 won, but there was no significant difference. Through these results, we identified that using pre-process foods in school foodservice has positive effects on labor saving, customer satisfaction, and employee work satisfaction.

Keywords

References

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