• Culinary science and hospitality research
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• v.16 no.2
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• pp.291-307
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• 2010

The purpose of this study is to examine the sanitation knowledge level in culinary employees for institutional food service and to examine influential relationship of their sanitation knowledge upon sanitation management performance, in order to qualitatively enhance sanitation and food safety in institutional food service. In addition, it was to examine the moderating effect of necessity, understanding, satisfaction, and application levels of sanitation education in the relationship between sanitation knowledge and sanitation management performance. 100 copies of questionnaire were widely distributed to 36 institutional food service centers(middle-high schools, universities, enterprises, and hospitals) in the Daegu Gyeongbuk areas. Among them, 361 copies were used for the final analysis. As a result, the sanitation knowledge of culinary employees was indicated to be the highest in individual sanitation knowledge. A significant relationship was shown between sanitation knowledge and sanitation management performance. Also, a positive moderating effect was indicated in the necessity of sanitation education considering individual sanitation knowledge and sanitation management performance. However, understanding, satisfaction, and application levels of sanitation education didn't show significant moderating effect. Nevertheless, four moderating variables show significant moderating effect in the influence of food storage knowledge, food handling knowledge and utensils and tools knowledge except for individual sanitation knowledge on sanitation management performance.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.62-67
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• 2009

This study was undertaken to develope a semi-cooked pork using oven to provide a more convenient recipe for food service systems. Pork sliced 2 or 4 mm thick prepared with a Korean traditional kochujang sauce was broiled in an oven, steam oven or on a pan. 4 mm-thick meat that was broiled in oven for 4 min at $170^{\circ}C$, obtained higher scores in sensory and color evaluations. In labor-concentrated food service kitchens, the inner temperature of the pork at $85^{\circ}C$ provoked the highest satisfaction. The assessments of color L was ordered as steam oven, oven and pan broiling. And a- and b-values of oven broiling were higher than those of the steam oven or pan broiling. The color values of the steam oven-broiled pork sliced 4 mm-thick were significantly higher than those of the pan-broiled (p<0.05). In sensory evaluation, the taste score of steam oven was better than other broiling with significant differences. Furthermore pork broiling in oven was tender with low score in cohesiveness and chewiness. Overall acceptability was ordered as pan, steam oven, and oven broiling. Thus it was expectable that international Korean traditional food can be made using oven for food service system. For the diversity of the menu in food service, however it need to develope the more convenient and simpler recipes with semi-cooked Korean food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.4
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• pp.488-498
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• 2007

The purposes of this study were to: a) provide evidences concerning the effects of emotional leadership b) examine the impacts of emotional leadership on employee-related variables, 'job satisfaction', 'organizational commitment', 'organizational performance' and 'turnover intention', and c) identify a conceptual framework underlying emotional leadership. A survey was conducted from August 23 to November 3, 2005 to collect data from mid-level managers in food service company headquarters (N=219). Statistical analyses were completed using SPSS Win (12.0) for descriptive, reliability, factor and correlation analyses and AMOS (5.0) for confirmatory factor analysis and structural equation modeling. The main results of this study were as follows. First, the managers gave the highest point to their leaders in the emotional leadership competence 'organizational awareness : reading the currents, decision networks, and politics at the organizational level' and gave the lowest point in the emotional leadership competence 'influence: wielding effective tactics for persuasion'. Second, the means of job satisfaction was above the midpoint (3 points). Employees' job satisfaction with 'coworkers' was relatively high. However, the extents of satisfaction with 'payroll' 'promotion', and 'work environment' were relatively low. Third, the organizational commitment was above the midpoint (3 points). In the organizational commitment, 'loyalty' factor was higher than 'commitment' factor. Fourth, the means of organizational performance was above the midpoint. The highest organizational performance variable was 'internal efficiency; trying to reduce cost' and the lowest organizational performance variable was 'internal fairness ; equitable treatment and all are treated with respect with no regard to status and grade'. Fifth, most respondents intended on 'thinking of quitting ; towards turnover process'. Sixth, the test of hypothesis using structural equation modeling found that emotional leadership produced p[Isitive effects on job attitude and job performance. Emotional leadership enhanced job satisfaction and organizational commitment, and in turn, employees' attitude positive effects on organizational performance; emotional leadership also had a direct impact on organizational performance

• Bulletin of Food Technology
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• v.14 no.2
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• pp.94-98
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• 2001

외식, 단체급식의 증가 등으로 인하여 식중독의 발생이 날로 대형화, 다양화되어 갈 것으로 전망됨에 따라 식품에 대한 철저한 위생관리가 요구되고 있다.식품의 안전성을 확보하기 위한 위생관리 제도로 국제적으로 인식되고 있는 HACCP(hazard analysis critical control point)란 식품원료의 생산단계에서부터 시작하여 제조.가공, 보존, 유통.판매를 통하여 최종적으로 소비자가 섭취할 때까지의 모든 단계에서 발생할 우려가 있는 생물학적, 화학적, 물리적 위해요소에 대해 조사.분석하고, 각 위해요소에 대한 방지 방법을 구축하여 계획적으로 감시.관리함으로써 제품의 안전성을 사전에 확보하고자 하는 체계적인 관리방법이다. HACCP 계획은 위해요소 분석, 중요관리점 결정, 한계기준 설정, 모니터링 방법 확립, 개선조치 방법 확립, 검증절차 확립, 기록 유지 및 문서화 방법 확립의 과정을 거쳐개발되며, 최종제품을 검사하는 기존의 사후 관리적 방식과는 달리 HACCP는 중요관리점을 확인하고 모니터링 함으로써 최종제품의 위생안전성을 담보하는 예방적 관리방법이다. 1960년대 미국 항공우주국(NASA)에서 우주비행사들의 우주식에 대한 안전성을 확보하기 위한 연구에서 시작된 HACCP는 현재 세계 각국에서 식품의 안전성을 보증하는 과학적이고 체계적인 관리제도로 평가받고 있다.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.397-404
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• 2005

본 연구는 외식산업을 대상으로 6시그마에서 사용하는 프로세스 개선의 접근방식과 그 통계적 기법을 활용하여, 고객만족의 핵심요인 중의 하나인 음식 맛의 일관성을 구현하는 방안을 제시하고자 하였다. 연구방법으로는, 프로세스 개선을 위한 6시그마 로드맵 DMAIC(Define, Measure, Analyze, Improve, Control) 방식을 사용하였고, 연구대상은 단체급식에서 사용하는 특정 메뉴를 중심으로 하였고, 관련 데이터는 해당 기업에서 실험한 자료와 전문가 집단을 대상으로 한 Brainstorming, Matrix 분석기법, 그리고 상관분석과 t-test 등을 통해 특정메뉴(돈육고추장볶음)의 조리작업에 필요한 구성요소 -식재료 및 조리방법-를 제시하고 이들 중에서 가장 적합한 맛을 만들기 위한 최적의 조합을 도출한 결과, 해당메뉴의 양념을 구성하는 마늘, 고춧가루, 참기름의 구성비가 제시되었다. 이 외에도 조리방식과 비용 측면에서도 최적의 조건을 도출함으로써 음식 맛의 개선과 품질관리의 일관성 방안이 제시되었다.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.241-262
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• 2001

The purpose of This study is focused on the directions to improve the performance evaluation of cooks working in the primary school by searching for present job satisfaction and job description. Most of the employees' are women-cook and there were no man-cook in school feeding. This fact indicates that the foods which serving by school are not properly developed for the direction of taste and menu variations in the future. Most of married housewives were dissatisfied with long working hours, short break-time, dirty toilet, and other working conditions. And they were also complained of limited job performance in spite of their capacity and knowhow. In order to solve above-mentioned problems, School feeding is, needless to say, very important meal-program for the children and nations, therefore, The authorities concerned give much attention to solve their needs gradually. A real custom that help employees will conducted for the satisfaction of students, If so, really good quality of food service to younger students will be realized.

• Journal of the Korean Home Economics Association
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• v.11 no.1
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• pp.57-74
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• 1973

I. This study on planing menu for group feeding is based on the following ; 1) Decision of nutritive value is based on age, sex, and energy consumption of the students. 2) Selection of food is based on their preference for food through questionaire. 3) Amount of food calorie for each meal is based on data on energy consumption of their daily life. 4) Three data for planing menu for group feeding were based on food rice of each season, favourite foods of girl students and length of their stay at the institution. II. The menu for group feeding was evaluated on nutritive value calorie and protein, 5 basic food groups and price ; 1) The amount of calorie and protein for each season was satisfactory. 2) Each menu was composed of 5 basic food groups but the third group was not satisfactory compared with the other groups. 3) Average price of per day turned out to be 193 won which is less than the standard price, 200 won.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.340-348
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• 2002

Changes in the physicochemical properties of frying oil after single or repeated use in foodservice establishments were studied. The experiment was designed to simulate the practical frying practice based on a survey from the dieticians in the food service establishments. Used oils came from the single frying of mackerel and the sequential frying of 1) potato and mackerel, 2) battered pork and mackerel, and 3) potato, battered pork, and mackerel. The used oil samples were analyzed and compared with the fresh one. Oil quality parameters such as acid value, peroxide value, thiobarbituric acid value, iodine value, viscosity, and color were measured at each step of deep-fat frying. The physicochemical properties of the frying oils have been more or less affected by the frying conditions. However, the used oils resulted from the experimental trials were within the range of acceptance as indicated by the acid and peroxide values.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.133-144
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• 2004

The object of this study was to investigate the effect of food material supply system on productivity in institutional foodservice. This study was examined by food service companies were enlisted under the influence of domestic enterprises, which used central supply system for the central kitchen operation and efficiency food material circulation system. The main result of this study was as follow: According to the analysis of these data, enlargement of efficiency in food utilization was placed at rising of utilization Processing food materials. And resulted in good expectations such as competitive strengthening, quality capacity strengthening and improvement in sanitary conditions from a productivity point of view.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.841-846
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• 2006

This study was conducted to investigate the influence of laminaran from Eisenia bicyclis on serum lipid composition of rats fed high fat and cholesterol diets. Fourty male Sprague-Dawley rats weighing $70{\pm}2.5g$ of 4 weeks old were fed experimental diets for 6 weeks with high fat diet consisting of basal diet plus cholesterol (1%) and lard (10%) for the inducement of hyperlipidemia. The effect of laminaran supplements via drinking waters on serum lipid composition of rat were investigated for 5 weeks by administration of experimental diet group fed basal diet only as normal group, control group fed high fat diet, LL group fed high fat diet plus 0.25% laminaran containing water, and LH group fed high fat diet plus 0.5% laminaran containing water, respectively. As a results of experiments, it was found that LL and LH groups showed significant (p<0.05) decrease in body weight gain and liver weight as compared with control and it may caused by decreased FER. The weight of cecum and adipose tissue (EFP) of LL group showed a significantly (p<0.05) decreased patterns compared with control. It was also found that LL and LH diet groups affects the intestinal length and transit time of rat as significantly (p<0.05) increased in length of intestine and decreased in transit time. In addition, LL and LH diet groups showed a dramatic decrease in triglyceride, total and LDL-cholesterol, and significant increase in HDL-cholesterol compared with control diet group, by which results in decreased in AI. These results indicate that crude laminaran from Eisenia bicyclis has a strong hyperlipidemic and hypercholesterolemic activities in rat fed high fat and cholesterol diet.