• 베이커리
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• no.4 s.357
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• pp.68-70
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• 1998

• Proceedings of the KSCN Conference
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• 2004.05a
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• pp.429.2-430
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• 2004

본 연구는 교실배식 및 식당배식의 배식형태에 따른 중학교 급식에 대한 학생들의 만족도를 조사하여 각 배식형태에 따른 문제점을 파악하고 이에 대한 개선점을 제시하고자 시도하였다. 조사대상은 직영으로 급식소를 운영하고 있는 중학교 중에서 교실배실 및 식당배식을 하는 학교를 각각 4곳 선정하여 각 학교에서 100명씩 선정하였다. 설문지 배부는 각 학급이 담임선생님을 통하여 학생들에게 설문지를 배부하였으며 부실 기재된 것을 제외한 총 788부(회수율 : 98.5%)를 통계처리 하였다.(중략)

• Journal of Environmental Impact Assessment
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• v.25 no.6
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• pp.487-501
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• 2016

This study aims to establish basic data of operating status for ecological learning facilities in Korea, investigate their characteristics for operating methods, and present proposals for the efficient operation and management of ecological learning facilities. For this purpose, a list of ecological learning facilities in Korea was established and 50 facilities were surveyed about the current status regarding the operation and management. Based on the survey, operation form, interpreter and volunteer, visitor, budget and revenue, promotion method, and other items were analyzed. Concerning the operating forms, most of the facilities were direct-operated facilities by government, and they are operating mainly by officials. Visitors are mostly families on weekends, while kindergarten children are main visitors during weekdays. Most facilities have higher proportion of visitors nationwide, and they get information mainly from websites operated by facilities and related organization. The annual operating budget and revenue depend on the facility size and operating forms, and the direct-operated facilities by government use higher budget compared to commission-operated ones. For the efficient operation of ecological learning, expert with specialized knowledge should participate in the operation, and intuitive and informative websites should be established and continually managed. In addition, it is necessary to support revenue of by national and local governments and to secure external funding network like local companies and donation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.12
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• pp.1794-1800
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• 2009

This research was performed to acquire dietitians' attitudes toward events marketing at school foodservice operations in the Busan area. A total of 359 questionnaires were distributed to dietitians employed at school foodservice operations in Busan from July 1 to 31, 2006 (response rate: 93%). All dietitians assessed the importance and performance of event marketing at 3.39/5.00 and 2.78/5.00. The elementary and high school had significantly (p<0.01) higher average scores of performance of event marketing than those of the middle school. The contract managed foodservices had significantly (p<0.01) higher average scores of performance of event marketing than those of the independent managed foodservices. In the Importance-Performance Analysis (IPA), high importance and high performance (B area: doing great) were seasonal event, traditional festival day event, subdivisions of the seasonal event, environment event, school event, the day event and high importance whereas low performance (A area: focus here) was health event. Event marketing increased customer satisfaction and confidence. Therefore, these results suggest that there may be a need to implement special events at school foodservice in order to increase students' satisfaction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.6
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• pp.909-919
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• 2010

The purpose of this study was to investigate the demand and use of fresh-cut produce in school foodservice and restaurant industries. The subjects of this survey study were 200 school nutritionists and 70 cooks or managers in the restaurant industry nationwide. The data were collected by means of self-administered or e-mail questionnaires. Data analysis was completed using the SPSS window (ver. 12.0) program including frequency, $\chi^2$-test and t-test. Survey questions assessed the general characteristic of respondents, and the supply, use, and demand of fresh-cut produce in school foodservice and restaurant industries. Over 74% of the subjects have used fresh-cut produce. Most of the school foodservice (84.0%) kept fresh-cut produce for one day, while restaurant industry (28.3%) kept them up to three days. The nutritionists of school foodservice and managers of restaurant industry considered origin and date of production as the most important factor, respectively, when fresh-cut produce were being used. Fresh-cut root vegetable, such as potato and carrot was used mostly. The main reason not to use the fresh cut produce was due to the distrust of the fresh-cut produce safety in school foodservice and cost in restaurant industry. The main problem in fresh-cut produce use was the need of rewashing (29.9%) in school foodservice and irregular size (39.0%) in restaurant industry. These results indicate that the quality standard and size specification must be prepared with production guideline of safe fresh-cut produce.