• 한국조리학회지
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• 제19권4호
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• pp.77-93
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• 2013

본 연구는 조리 관련 학과를 전공하고 있는 일부 4년제 대학생을 대상으로 조리 실습 교육에 대한 인식 수준을 조사하여 조리교육의 발전 방안을 모색하고자 하는 목적으로 수행되었다. 교육은 지식을 전달하고 학습자의 특정한 태도와 행동을 형성하기 위하여 의도적이면서 조직적으로 학습을 유도하여 지식, 정보, 적절한 상황이나 조건을 준비하는 것으로서 조리교육 만족도와 요구도를 살펴 조리 실습교육의 의미와 학생의 입장에서 조리학습교육을 이끌어나가기 위하여 조사 분석하였다. 이에 본 연구에서는 특정한 상황에 맞는 대학교육서비스 품질 측정도구를 개발하고, 이를 통하여 대학 조리 실습교육 품질을 결정하는 요인을 도출해 보았으며, 26개의 품질속성에 대해 중요도-만족도 변환지수를 이용하여 해석한 결과, 저학년일 경우 실습흥미, 진로필요, 현장실무 레시피, 전공 관심 증가, 전공학과만족 순으로 중요하다고 인식하였으며 고학년일 경우 현장 레시피, 실습흥미 재료시범 순으로 중요하다고 하였다.

• 한국식품조리과학회지
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• 제31권2호
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• pp.225-232
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• 2015

The objective of this study was to expand sodium reduction practices by analyzing the awareness, practice, and obstruction of sodium reduction by middle school dietitians. Questionnaires were administered to 146 dietitians in the Busan area. The average score for the dietitians' awareness of low-sodium diets was 4.21/5.00, and dietitians in their 30s and over 40 reported significantly (p<0.05) higher awareness than those in their 20s The average practice scores for low-sodium diets was 3.74/5.00, 3.80/5.00 for cooking, 3.77/5.00 for food choice, and 3.60/5.00 for action. The average scores of obstruction for low-sodium diets was 3.58/5.00, 3.93/5.00 for low-sodium products, 3.88/5.00 for students, 3.71/5.00 for dietitians, 3.12/5.00 for facilities, 2.86/5.00 for cooks. Dietitians over 40 and those with graduate school degrees had significantly (p<0.05) higher scores for low-sodium products. Regarding practice and obstruction for low-sodium diets, dietitians with high awareness scores had significantly (p<0.01) higher scores for practice and lower scores for obstruction of low-sodium diets. These findings suggest that it is critical to develop diverse low-sodium products and recipes, and that dietitians should educate students about the necessity and the practice of reduced sodium diets.

• 대한지역사회영양학회지
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• 제10권2호
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• pp.141-150
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• 2005

This Study investigated kindergarten parents' attitude, satisfaction and demand in the school meal service programs (SMSP). The subjects were 2450 parents that their child attended at kindergarten's SMSP from 16 provinces. To com-pared children's eating habits according to their parent age group and residence area, the percentage of regularly breakfast eating were lower in 'below 30 years old' group and large city residence than 'above 30 years old' group and middle and small city residence. And taking breakfast item was partially different pattern according parent age, 'below 30 years old' group and large city child ate more bread and milk as breakfast than Korean style breakfast with steamed rice and soup and side dish. In the prefer types of school meal service, most prefer types of meal service was fully meal service at kindergarten, $79.1\%$ subjects wanted this type. But 'below 30 years old' group's parent answered 'lunch box brings from home' ratio was higher than 'above 30 years old' group. Most parents accepted the present meal cost and $63.8\%$ of subjects was willing to pay more money to improve the quality of SMSP Twenty-six precent parents was responded that no improvement children's eating habit through SMSP. And they answered the key point of SMSP management was 'cooking sanitation'($65.1\%$) and 'nutrition' ($50.0\%$) and they answered the urgent improvement point at SMSP was 'Improvement taste and quality of meal' ($62.6\%$). Kindergarten parents' attitude about catering service as SMSP as not to prefer, but $10.4\%$ of subjects answered that catering service is ideal meal service type in kindergarten and they expected the advantage of catering service was 'convenience of foodservice'($40.7\%$) and 'support foodservice facilities and labor'($32.4\%$) and they also pointed out disadvantage was 'lower in meal freshness'($53.9\%$) and 'sanitation Problem'($51.9\%$).

• 대한지역사회영양학회지
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• 제22권2호
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• pp.127-135
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• 2017

Objectives: This study was conducted to examine the satisfaction of school cafeterias among the surveyed group at two middle schools located in Seoul. Methods: 574 out of 600 middle school students in Seoul (95.7%) completed the study. Results: Satisfaction rate of school meals was significantly higher among girls (73.2%) compared to boys (45.1%). The reasons for satisfaction factors of school meals were with the taste of school meals (55.1%), menu (19.3%), nutrition (14.2%), and food hygiene safety (7.0%). Students who had a double-income family, well-educated mother and higher happiness in their life reported a higher satisfaction with school meals. Both boys and girls who consumed milk frequently showed significantly higher satisfaction with school meals. Factors that were related to satisfaction of school meals were food temperature, the amount of food (especially among boys). Variety in the menu and food distribution speed were less related to the satisfaction of meals. In the case of girls, waiting time, food distribution speed were more important to them while the kindness of school staff was a less important factor. Improvements that were needed to increase the satisfaction for the school lunch meals, from the most important to least important were as follows: variety of meals (36.6%), food distribution speed waiting time (24.6%), taste of food (15.7%), amount of food (7.7%), hygienic management (5.1%), food quality (4.7%), kindness (3.0%), temperature of the food (2.8%). Students preferred to broadcast on campus and cooking practice for the dietary education. Conclusions: To improve school meal satisfaction, it is necessary for food distribution facilities to make improvements with regard to variety of meals and reduced waiting time.

• 한국식생활문화학회지
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• 제17권3호
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• pp.225-239
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• 2002

This is the research on the observing annual customs, the annual custom foods and the application of the annual custom foods to the school foodservice. We sample 419 housewives live in Kyungnam area and 174 dieticians work at the primary and secondary schools. Annual customs the housewives and dieticians observe at high degree are Chuseok, Seolral, Jeongwoldaeboreum, Dongji, Chopail, Sambok etc. The housewives observe more Seolral, Chuseok and Dongji than the dieticians and the dieticians observe more Sambok than the housewives.(P<.001) When they provide school foodservice, the dieticians observe Dongji at the highest degree. In Kyungnam they eat most the gakjongnamul as annual custom foods on Chuseok and Seolral. They eat most ogokbap and mugeunnamul on Jeongwoldaeboreum, minarinamul on Chopail, and samgyetang on Sambok and patjuk on Dongji as the annual custom foods. Most of dieticians (94.3%) answer that it is good to provide annual custom foods as the school foodservice on annual customs. However, they indicate some practical problems to do such as inadequacy of the school cooking facilities, its not suiting students' tastes, etc. The rate of housewives' answers that we have to transmit annual customs is higher than that of dieticians.(P<.001) Seolral topped the list of annual customs both housewives and dieticians answer must be transmitted, followed by Chuseok, Jeongwoldaeboreum, Dongji. Dongji is followed by Chopail(P<.001) in the housewives' answers while Sambok(P<.001) in the dieticians' answers. Though most of the respondents know the origins, dates and details of annual customs they think must be transmitted, they don't know well those of the other ones. By their mothers both housewives and dieticians have come to know about annual customs and mostly affected. Secondly housewives affected by their mothers-in-law while dieticians by their school education.(P<.001)

• 한국가정과교육학회지
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• 제16권4호
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• pp.127-140
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• 2004

이 연구는 중학교 가정 교과 특별실인 가정실의 실내 환경. 교구와 설비, 활용 실태의 문제점을 파악하는데 목적이 있다 연구 자료는 경기도와 인천광역시에 소재한 중학교의 가술 $\cdot$ 가정을 담당하고 있는 150명의 교사를 대상으로 우편을 통한 설문지로 수집되었다. 조사 결과 대부분의 중학교는 가정실을 갖추고 있었다. 가정실은 가정 수업 외 다른 용도로 사용되어 때때로 가정실에서의 수업에 어려움을 주고 있었다. 가정실의 활용 실태는 저조하며 대부분 조리와 재봉수업으로 제한되었는데 그 이유는 실내 환경에서 냉$\cdot$난방과 환기의 부적합. 작업대와 의자 같은 설비뿐만 아니라 교구 등의 부족으로 나타났다. 교사들은 가정실에서 모든 단원의 가정수업이 다양한 형태로 이루어지기를 바라고 있었다. 가정실의 실내 환경과 교구의 개선은 가정실에서의 다양한 수업을 수월하게 할 것이다.

• 한국식품영양학회지
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• 제29권2호
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• pp.253-266
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• 2016

The current study was conducted to facilitate appropriate hygiene and safety management in children's food service stations, with the ultimate objective of providing sanitary and safe food service to children. In order to develop questionnaire items, literature review was conducted, in addition to detailed interview of working-level personnel at a children's food service management support center. This resulted in a total of thirty questions on personal hygiene management, food materials hygiene management, and facilities hygiene management. Using the questionnaire, seventy-one food service stations for children in District A in Seoul that serve less than one hundred children were surveyed to analyze the reliability, construct validity, and correlation in the developed measurement tool. The developed measurement tool consisted of ten task and environmental hygiene management questions, five personal and cooking hygiene management questions, four food ingredient and storage hygiene management questions, and four food service operation and management question; with a total of twenty-three questions, in four factors stated above. The cumulative distribution of the four factors was 54.698%, and Cronbach's ${\alpha}$ value was 0.672~0.853, which indicated that the study was reliable. The results of the analysis indicated that each of the factors were correlated, the study was satisfactory, and the tool was valid for evaluating hygiene and safety management practices in children's food service stations. Finally, in order to enhance practical utility of the developed measurement tool, the significance and limitations were described.

• 한국식품조리과학회지
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• 제24권5호
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• pp.652-664
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• 2008

In this study, a Hazard Analysis Critical Control Point (HACCP) plan was developed for the sanitary mass production of commercial Korean rice cake products (Gaepidduk, Injulmi, and Julpyon). The microbiological properties of manufacturing flow were evaluated in order to develop the HACCP Plan. The moisture contents of the rice cakes ranged between 36.2${\sim}$55.3%, whereas the water activity of all samples ranged between 0.954${\sim}$1.0. Microorganisms testing was conducted during various phases of the product flow of Korean rice cake preparation, and included assessments of food equipment, work environment, and cooking employees on a small scale. During the manufacture of Injulmi, Julpyon and Gaepidduk, CCPs were purchasing & storage, steaming and cooling, molding, and holding in the A and B manufactories. At the critical limit of CCPs, storage was conducted below at $5^{\circ}C$ in soybean powder, oil, and paste with redbeans. The steaming process was conducted above at $99^{\circ}C$ for 40 min. Cooling and holding processes were conducted for 2 hours below at $15^{\circ}C$. The molding process included sanitary education for foodhandlers and training for operators. Thus, certain prerequisite programs had to be implemented prior to the implementation of the HACCP system. High levels of bacterial contamination were detected in the aprons worn to work by some employees. Additionally, periodic sanitary education for foodhandlers and training for operators or managers was required. Cross contamination by materials was expected at the place where materials were processed or stored.

• 대한영양사협회학술지
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• 제29권3호
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• pp.123-139
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• 2023

In this study, a survey was conducted on the development of meal kits for children's foodservice to increase the convenience of the cooking process. It was performed among the foodservice managers in the 141 children's foodservice facilities registered in the Center for Children's Foodservice Management about meal-kits in Changwon areas. The survey results were analyzed according to the children's foodservice scale type. The biggest problem in a foodservice system was "difficult to purchase food ingredients directly every week" (38.4%) in small-scale children's foodservices, and "difficult to use the served menu without modification" (38.2%) in institutional children's foodservices (P<0.001). The most important factor when choosing the meal kit was "quality" (41.1%). Respondents on having an experience with using the meal kit were low at 34.8%, and the reasons for not using the meal kits were "expensive" (67.3%) and "not fresh food ingredients" (18.4%). The main reasons for not using children's foodservice meal kits were "expensiveness" (64.4%) and "necessity of adding disinfection process" (16.1%). Most of the reasons for not wanting to use children's foodservice meal kits were that they did not trust the safety of the meal kits. The use of meal kits in children's foodservices may reduce the preparation process and increase the efficiency of foodservice although the safety and quality of meal kits should be guaranteed. The appropriate hygiene management standards need to be set, and HACCP should be applied to develop meal kits for children's foodservices.

• 한국빅데이터학회지
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• 제7권2호
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• pp.195-204
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• 2022

관광산업은 최근 코로나19 유행으로 인해 위기에 봉착해 있으며, 이를 극복하기 위해 무엇보다 수익성 개선이 매우 중요한 상황이다. 이 때 여행 수요 자체가 축소된 코로나19와 같은 상황에서는 수익 증대를 위해 객실 점유율을 높이기 위한 공격적인 영업전략보다 어려운 여건 속에서도 찾아온 고객에게 객실 외 추가상품을 판매하여 객단가를 높이는 방향이 더 효율적일 것이다. 국내 관광 연구 분야에서 머신러닝 기법은 수요예측을 중심으로 연구된 바 있으나 교차판매 예측에 대해서는 연구된 바가 거의 없다. 또한 넓은 의미로는 호텔과 같은 숙박업종 이지만 회원제 중심으로 운영하며 숙박과 취사에 적합한 시설을 갖추고 있는 리조트 업종에 특화된 연구는 더욱이 전무한 실정이다. 이에 본 연구에서는 실제 리조트 회사의 투숙 데이터로 다양한 머신러닝 기법을 활용하여 교차판매 예측 모형을 제안하고자 한다. 또한 설명가능한 인공지능(eXplainable AI) 기법을 적용해 교차판매에 영향을 미치는 요인이 무엇인지 해석하고 어떻게 영향을 미치는지 실증 분석을 통해 확인해 보고자 한다.