The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Analysis of Importance-Performance Related Foodservice according to the Level of Knowledge of Workers at Community Child Centers in Chungbuk Area

급식종사자의 급식관리 지식수준에 따른 급식관리 중요도 및 수행도 분석 - 충북지역 지역아동센터를 중심으로 -

  • Kwon, Soo Youn (Dept. of Food and Nutrition, Shingu University) ;
  • Kim, Ok Sun (Dept. of Food and Nutrition, Jangan University)
  • 권수연 (신구대학교 식품영양학과) ;
  • 김옥선 (장안대학교 식품영양학과)
  • Received : 2021.02.02
  • Accepted : 2021.02.15
  • Published : 2021.02.28
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Abstract

This study investigated the current status of foodservice management and the importance and performance of foodservice management according to the level of knowledge of workers. A survey was conducted between February 2015 and March 2015 for 329 foodservice workers at Community Child Centers in Chungbuk Area. Of these respondents, the majority (78.4%) of them were females. Most of them were in their 40s (40.4%) or 50s (33.4%). If the respondent's correct answer rate of knowledge was 0~50% or 51~100%, the respondent was classified into a 'Low Group (LG, n=175)' or a 'High Group (HG, n=154)'. Among a total of 14 foodservice management questions, 6 items (personal hygiene: 1 item; food material: 2 items; and food processing: 3 items) had relatively higher performance scores for workers in HG than for workers in LG. As a result of Importance-Performance analysis, 'Use different knives and cutting boards for fish, meat, and vegetables' was a variable of high importance but low performance. It was found that improvement was most urgently needed. Results of this study can be used to derive important items for improving foodservice management and policy development for foodservice workers at Community Child Centers.

Keywords

Acknowledgement

본 논문은 충북 지역아동센터 중앙지원단의 연구비 지원을 받아 수행되었으며, 이에 대하여 감사드립니다.

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