• 한국식품조리과학회지
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• 제13권4호
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• pp.402-409
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• 1997

Understanding the satisfaction and dissatisfaction of employees has been deemed important for smooth and efficient food service management. The aim of this study was to examine the relationship between the dishwashing employees' job satisfaction and the operational and managerial factors in hospital foodservice systems. A survey of twenty conventional hospital food service systems was undertaken and detailed information was collected from 280 dishwashing employees through mailed questionnaires. Dishwashing employees' satisfaction was evaluated by measuring their job attitudes towards four aspects of their job using the modified Job Description Index (JDI). Descriptive analysis and Pearson product moment correlation analysis were used to analyze the data. The dishwashing workers were found to be more satisfied with their interpersonal relations with co-workers than with work content, pay or promotional opportunities. The demographic variables including education, type of employment and work experience were significantly related to job satisfaction. As the ratio of supervisors to dishwashing workers increased, the degree of satisfaction in dishwashing workers increased significantly.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book I
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• pp.491-497
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• 2003

The use of both an Alpha Hydroxy Acid, Citric Acid, and a Skin Moisturizer, Glycereth-26, formulated into a hand dishwashing detergent have been shown to be synergistic in their effects on certain skin health parameters. Each ingredient was evaluated alone and together in a hand dishwashing detergent via a 9-week use test. Panelists washed dishes using the sponge method commonly used in Asian markets and a 1:7 dilution of the concentrated dish detergent. Panelist's hands were evaluated initially and at 3-week intervals for nine weeks. After nine weeks panelist's hands showed significant improvements in Moisture Absorption and Transepidermal Water Loss (TEWL). A synergistic effect on TEWL was found between the AHA and the Moisturizer. These effects, showing an improvement in the condition of the panelist's skin are impressive, particularly since they were observed from a dishwashing product that is highly diluted and at near neutral pH during the washing process.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book II
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• pp.417-423
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• 2003

The use of both an Alpha Hydroxy Acid, Citric Acid, and a Skin Moisturizer, Glycereth-26, formulated into a hand dishwashing detergent have been shown to be synergistic in their effects on certain skin health parameters. Each ingredient was evaluated alone and together in a hand dishwashing detergent via a 9-week use test. Panelists washed dishes using the sponge method commonly used in Asian markets and a 1:7 dilution of the concentrated dish detergent. Panelist's hands were evaluated initially and at 3-week intervals for nine weeks. After nine weeks panelist's hands showed significant improvements in Moisture Absorption and Transepidermal Water Loss (TEWL). A synergistic effect on TEWL was found between the AHA and the Moisturizer. These effects, showing an improvement in the condition of the panelist's skin are impressive, particularly since they were observed from a dishwashing product that is highly diluted and at near neutral pH during the washing process.

• 한국응용과학기술학회지
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• 제27권2호
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• pp.157-167
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• 2010

This study was conducted to investigate the quality characteristics of the natural dishwashing liquid added with the mixture extracts of Curcuma Longa L. (CL), Morus alba (MA) and Ecklonia cava (EC) at various concentrations. The pH and lightness of the natural dishwashing liquid were reduced by adding the mixture extracts, while the turbidity was increased. The natural dish washing liquid added with mixture extracts was shown to display strong antimicrobial activities against L. monocytogenes compared to that of control. Also, it revealed that antioxidant activity was increased depending on concentrations. However, natural dishwashing liquid added with mixture extracts showed the low detergency efficiency. In sensory evaluation, the natural dishwashing liquid containing CL 0.5%, MA 0.25% and EC 0.25% was preferred than the control and it showed negative result in skin patch test. These results suggest that the addition of CL 0.5%, MA 0.25% and EC 0.25% positively improved the qualities characteristics in the natural dish washing liquid.

• 공업화학
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• 제9권7호
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• pp.985-989
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• 1998

본 연구는 가스크로마토그래피를 이용하여 사과와 고추에 대해 물, 주방용합성세제, 살균소독제 등의 다양한 세척제에 의한 농약의 세척 제거효율을 조사하였다. 농약의 회수율을 높이기 위해 대상 농약별로 상이한 전처리 조건으로 실험하였고 최적의 전처리 조건을 조사하였다. 분리관은 supelco STB-608을 사용했고 검출기로 전자포획검출기(ECD)를 사용했다. 농약제거효율은 알콜소독제>주방용합성세제>물 순서로 높았다.

• 한국식품조리과학회지
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• 제11권5호
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• pp.456-462
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• 1995

The work environment and 20 influencing variables in 20 conventional hospital foodservice systems were examined. Twenty hospitals with more than 500 beds in Seoul were surveyed to obtain data for study variables. The work environment index was measured by five objective measurements including noise (dB), light(Lux), temperature ($^{\circ}C$), humidity (％) and ventilation (mι/sec). Statistical methods used in this study were descriptive analysis and Pearson product moment correlation analysis. The number of beds, space of foodservice system, the proportion of dishwashing area space in foodservice system area, noise, humidity, and ventilation were significantly correlated to the work environment of the dishwashing area.

• 공업화학
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• 제4권3호
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• pp.558-563
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• 1993

합성세제가 수질오염에 미치는 영향을 규명하기 위한 기초과정으로서 시판 주방용세제 3종을 대상으로 하여 1차적 생분해도와 최종적 생분해도를 측정하였다. 그 결과 대상시료의 1차적 생분해도는 한국공업규격(KS) 기준에 적합하였다. 그중에서도 1차적 생분해도가 빠른 제품이 최종적 생분해가 빠른 경향을 보였다.

• 대한가정학회지
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• 제30권3호
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• pp.79-89
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• 1992

Indicies of the labor productivity were assessed from 80 industry foodservice erstablishments in terms of meals served per labor hour, labor minutes per meal served, and labor cost per meal served. The labor productivity indicies were also assessed according to variables related to work such as working hours, paryment for the workers, volume of feeding, utilization of foodservice equipment, use of processed foods, and background of employees. The summary of the results was as follows: 1. Manufacturing sector among surveyed industry foodservice showed the highest labor productivity indicies followed by training institute. 2. 28.8% of surveyed establishments used dishwashing machine, while manual dishwashing was used in 71.3% of subjects, equipped rate point was 9.8 out of 20, and disposable dish was used in 30% of subjects. 3. A significant positive relationship was found between the number of meals and the labor procductivity indicies. As the number of meals increased, more meals were served per worker as per labor hour. 4. A significant negative relationship was found between price of meal and the labor productivity didicies. As the price of meal increased, less meals were served per worker as well as per labor hour.

• 한국식생활문화학회지
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• 제12권1호
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• pp.71-78
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• 1997

The productivity of a hospital foodservice system has a significant implication in hospital management as costs for labor and material increase, competitions among hospitals increase, and patients' expectations as to the quality of hospital services increase. The foodservice is characterized by its labor intensiveness. The objective of this study was to examine associations between operational and managerial factors and the productivity of dishwashing work in hospital foodservice systems. The labor productivity in 20 conventional food service systems was assessed and related to a number of influencing variables within the system. The productivity measurement was based upon the total dish equivalents as a ratio of the total direct and non-direct labor hours required to wash these dishes. 20 hospitals with more than 500 beds located in Seoul were surveyed to obtain data for study variables. Questionnaire and a survey form were mailed. Statistical methods used in this study were descriptive analysis and Pearson product moment correlation analysis. Hospital system characteristic which was found to correlate significantly with productivity was the ratio of dish loss. As this increased, the productivity level increased.

• 공업화학
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• 제31권2호
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• pp.193-199
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• 2020

식기세정용 세정제의 조성에 따른 오일(O) 및 세정수용액(W)의 계면의 물성에 미치는 영향을 조사하였으며 계면물성에 따른 세정효과를 검토하였다. 또한 각 조성에 따른 식기표면에 오염된 오일의 세정력과 세척 헹굼 후 오염물 및 세척제의 잔류성에 대한 평가를 하였다. 본 연구에서 사용된 세정제의 조성에 있어서 고체표면에 오염된 오일의 제거는 세척액/오일/고체 간의 계면물성과 깊은 관련이 있었으며, 특히 전진 및 후진 동적접촉각에 크게 의존하였다. 전진 및 후진접촉각이 동시에 낮은 경우에 세정액의 침투성이 매우 커서 고체표면에 오염된 오일의 제거효과가 높았으며 세척 후 오염물의 잔류가 거의 없었다. O/W의 계면장력이 작을수록 오염된 오일의 유화가 잘 되었으며 계면장력이 높을수록 유화가 잘 이루어지지 않았다. 그러나 본 연구에서는 유화효과는 세척력에 크게 영향을 미치지 못하였으며 특히 낮은 계면장력을 갖는 세정제의 경우 세척 후 세정제 물질이 피세척물의 표면에 잔류하는 문제점이 있었다.