• Proceedings of the Korean Society of Computer Information Conference
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• 2021.01a
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• pp.295-296
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• 2021

'서포트업' 앱은 음식점을 경영하는 소상공인들과 식자재 공급업체 사이를 연결해주고 관리하는 서비스를 제공하는 모바일 앱으로서, 소상공인들이 손쉽게 창업 및 경영을 할 수 있도록 지원함으로써 지역 경제 활성화에 기여하기 위한 목적으로 구현되었다. 모바일 앱의 특성상 터치 몇 번으로 간편하게 거래처와 연결될 수 있다는 점에 포커스를 맞추어 음식점 경영자들에게 편리성과 유용성을 제공한다. 특히 처음 창업하는 경영자들이 평이 좋고 지리적으로 가까운 식자재 공급업체를 쉽게 찾을 수 있게 해주며 공급업체에 연결하여 식자재 확보 과정도 쉽게 이해할 수 있도록 서비스를 지원한다. 앱을 이용하는 음식점 경영자들은 자신이 원하는 조건과 환경에 맞추어 식자재 품목별로 공급업체들에 대한 정보를 비교해보고 거래처를 정하여 거래를 할 수 있으며, 이용한 거래처에 대한 평을 남김으로써 다른 이용자들에게 거래처에 대한 정보를 제공할 수도 있다.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.296-309
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• 2014

This study aimed to identify the relationship between the control and purchasing methods of food items and the restaurant business performance. To achieve the purpose of this study, it reviewed the theoretical background about the control of food items, purchasing methods of those items and restaurant business performance. The result of this study was shown as follows. 1) Distribution method of food items has an effect on business performance. 2) Satisfaction with controlling food items and distribution method of food items have an effect on business performance. 3) Satisfaction with controlling food items and distribution method of food items have an effect on satisfaction with business performance.

• Korean Journal of Community Nutrition
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• v.13 no.4
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• pp.531-539
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• 2008

The purpose of this study is to examine how nutritionists, principals and parents evaluated the importance and priorities of different selection factors for food materials suppliers in an attempt to suggest how to ensure the best supplier choice, since the selection of the best supplier was mandatory for the successful TQM of school food services. This study especially aims to develop priority alternatives based on relative rather than absolute assignments on selection of suppliers for school food service materials. To apply AHP, the selection factors of a food materials suppliers were grouped into five categories, which included quality, service, reliability, hygiene and price. And the five categories involved 28 elements. As the result, quality was considered most crucial on the whole, followed by service, reliability, hygiene and price; and food labeling in the category of quality evaluated as that of first priority in the totality evaluation elements.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.997-1011
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• 2017

This study aimed to evaluate the applicability of "food and nutrition standards for child care setting in the Seoul Metropolitan Government" using quantitative and qualitative surveys and lay the groundwork for future expansion. To evaluate the understanding and applicability of each item of the standards and utilize goodness of fit as an evaluation item to improve practicality of the child care center's health foodservice, we surveyed 82 child care centers, kindergartens, and community children centers in Seoul by e-mail through the Seoul Metropolitan Government in November 2015. Using focus group interviews with directors of child care centers and kindergartens as well as dieticians of child care support centers who had conducted public foodservice in Seoul, the appropriateness of each standard was finally reviewed, and amendments to extend this standard were derived. Results of the survey show an understanding of 86.9% and an applicability of 80.7%. Moreover, the applicability of the evaluation items for assessing improvement of health foodservice practices at the child care center was 82.6%. Qualitative evaluation of the applicability of standards through focus group interviews identified four factors for extended application: necessity of a guideline for separate food ingredient suppliers, conformity of the basis and purpose of the item, consideration of contextual situations, and necessity of establishing a Seoul-level foundation. Therefore, guidelines for the standards should be suggested for those providing public food services for children. Furthermore, separate guidelines categorized by items that food ingredient suppliers need to provide should be mandatory or recommended. Evaluation of the applicability of the standards suggests that revising and supplementing the guidelines in order to extend the standards can contribute to health promotion and a sustainable environment for children using public foodservice. Follow-up studies and supports are needed for sustainable food and nutrition management programs.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.325-332
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• 2002

The purpose of this study was to compare the effect of several reheating treatments (immersing the package into hot water, heating the soup in the pot and convection ovens after taking out of the opened package. heating the soup package in microwave) on the sensory characteristics of cook-chill and sous-vide spinach soup. Sensory evaluations were made on 5 sensory attributes by a 12-member panel using quantitative descriptive analysis(QDA). The fresh cooked spinach soup had a significantly(p＜0.01) higher score in color than the reheated sous-vide one. The latter, however, had a significantly(p＜0.05) higher score in taste than the former. Overall acceptability of the sous-vide spinach soup was not different from that of fresh cooked one, which supports the potential of the product in foodservice operation for the efficient management of meal plan. Reheating treatments didn't show any differences in taste, flavor, color, texture, appearance and overall acceptability. Therefore, any reheating treatment nay be used for cook-chill and sous-vide spinach soup.