• 대한지역사회영양학회지
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• 제2권2호
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• pp.206-217
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• 1997

This study was designed to analyze and compare production management practices and labor productivity between conventional and commissary school foodservices and 46 dietitians of commissary school foodservices in Kyunggi-do. The response rates were 89.7% and 91.3$\%$, respectively. The number of meals served was ranged from less than 100 to over 1, 900 in conventional school foodservices and from 200 to 1, 600 in commissary foodservices. Thirty three conventional foodservices(42.3%) produced less than 300 meals per day. Numbers of satellite school per central kitchen were ranged from 1 to 5 schools ; fifty percent of commissary foodservices have contained 3 satellite schools. Meals for satellite schools were transported between 11:00 a.m.and 12:00 a.m ; transportation time was from 10 to 90 minutes. Waiting time before service in satellite schools was between 10 minutes and 80 minutes. Part time employees supported by parents were hired in 37.3$\%$ of conventional and 50$\%$ of commissary school foodservices. Voluntary workers were supplied for 64.9$\%$ of conventional and 52.4$\%$ of commissary school foodservices. Labor productivity was calculated from work schedule. Labor productivity(labor minutes per meal)was lowest in foodservices with 101-4-- meals(8.48 min)was lower than that of foodservices with above 401 meals ; no significant differences were found among 401-700(6.02 min), 701-1, 100(4.01 min), 1, 101-1, 500(3.41 min), and 1, 501-1, 900(3.15 min)meals in conventional foodservices. Labor minutes per meal of foodservices which served less than 400 meals(6.90 min) per day was significantly lower than those of foodservices which served 401-1, 900 meal(3.41-4.92 min) in commissary foodservices(p<0.05)

• Journal of Nutrition and Health
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• 제36권10호
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• pp.1083-1093
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• 2003

Efficient financial management is a critical factor in achieving school foodservice goals. The objective of this study was to suggest efficient financial management practices in secondary school foodservices. In pursuit of this objective, we first identified performance indexes for measuring the success of financial management. Second, we suggested financial management standards, financial data classification methods and a report system. Last, we analyzed operating ratios with the financial data of self-operated and contract-managed school food services. The data were collected through an open-ended questionnaire from 10 middle/high school foodservices in Seoul and Kyeonggi Provincial during on-sites visits and interviews with dieticians and managers. Student participation, sales goals, re-contract frequency and number and cost of disaster loss were identified as the performance indexes for financial management. Income statements were compiled by identifying and classifying financial data. Total revenues consisted of subsidies, meal sales, other revenue and interest. Expenditures consisted of purchased food, salaries and wages, utility costs, office supplies, kitchen supplies, purchased services, company overhead indirect costs, facility investment and maintenance, facility usage expenses, employee benefits and miscellaneous. Mean price of a meal was 2,326 won at self-operated foodservices when the subsidies were included as revenues and 2,360 won at contract-managed foodservices. When including the subsidies as revenues, the operating ratios of self-operated foodservice showed that the food cost percentage was 66.9％, labor cost 23.2％, operation cost 9.9％ and profit 0％. The correspond figures at contract-managed foodservices were 57.6％, 21.5％, 15.3％, and 5.5％, respectively. Food costs in self-operated foodservices was significantly higher than that for contract-managed foodservices, however, facility investment and maintenance and facility usage expenses at self-operated foodservices was significantly lower than those for contract-managed foodservices. Based on this study, the methodology and classification system of financial data was found to be applicable to assess the financial structure of school foodservices.

• 한국식품영양과학회지
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• 제28권3호
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• pp.747-754
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• 1999

Food waste in school foodservices is an important factors in managing expense and in evaluating the acceptance of served meals. This study was undertaken to investigate the management of food waste and the opinion of dietitians in one hundred fourty nine elementary school foodservices, in Pusan, Korea. When serving places were compared, the classroom generated more leftover and plate waste than those of lunchroom(p<0.05). In rank for generating raw waste, the residue from vegetables was the highest in first order. Fruit, eggs, fish, and shell fish also left the most raw waste, respectively, in descending order. The residue that generated the most plate waste in the first and the second order was from soup and pot stew, and vegatables side dishes, respectively. The treatment process of food waste which was the most common in school foodservices was the fertilization by processing machine in order to make recyclable fertilizer(52.1%). Food waste at 30.8% of foodservices was processed for live stock feed. At 92.3% of investigated foodservices, food waste water was drained through a round net basket. Before treating as a waste, food residue was recycled at only 41.9% of foodservices. The main utilization of food residue was the production of soap from used oil. Most dietitians in school foodservices recognized that treating food waste was not so inconvenient, although, the problems of odor and hygiene were not solved. They also thought that the liquid residue(54.1%) and oil(30.4%) among food waste were primarily responsible for resulting environmental pollution.

• 대한영양사협회학술지
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• 제18권3호
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• pp.248-265
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• 2012

A total of 262 dietitians (in 97 college foodservices nationwide, 86 elementary school foodservices, and 79 middle & high school foodservices in the Changwon area) were given a survey questionnaire composed of 18 GMP and 29 SSOP items from May to July, 2011. As a whole, total usage level of GMP facilities (3.65/5 points) and total management level of SSOP (3.86) in college foodservices showed no significant differences compared to those in elementary school foodservices (GMP 3.74, SSOP 4.02) and middle & high school foodservices (GMP 3.75, SSOP 3.95). However, the results of this study suggest that seven items of the GMP facilities and five items of the SSOP should be improved for the development of the HACCP facility model in college foodservices. Those items that showed considerably lower points in GMP were as follows: 'Drain pipes from sinks of the cooking area are connected directly to the drain (3.74)' (P<0.001), 'The grease trap is installed outside the cooking area equipped with an oil separator (3.24)' (P<0.01), 'Entrance and the cooking area are adequately equipped with hand-washing and shoe disinfecting facilities (3.61)' (P<0.001), 'Cooking area, food storage, and dining area are adequately equipped with insect and rodent repellents (3.72)' (P<0.001), 'Cooking areas are equipped with air-conditioning/heating system and ventilation facility for maintenance of temperature and humidity (3.35)' (P<0.05), and 'Toilets for cooking staff only are provided; the its doorways are not directly accessible from the cooking area (3.25)' (P<0.01).

• 대한영양사협회학술지
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• 제23권4호
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• pp.453-463
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• 2017

The purpose of this study was to standardize ingredients used by school foodservices. This study analyzed the current notation of ingredients in used by used in school foodservices through the NEIS system employed by school foodservices of elementary schools through high schools in South Korea. Specifically, this study suggests systemized standardization of ingredient classification and quality attributes of at school foodservices by applying a case study analysis. The findings from the case analysis of the Electronic Procurement System operator are as follows. Classifications for ingredients of the NEIS system used by school food services consisted of included food group, food name, detailed food name, and description. Classification was not clearly divided between the classification scheme and the attribute system. Therefore, food group, food name, and product information of each food should be categorized as the classification scheme, whereas the detailed food name (excluding product information) and description should be standardized as the attribute system, which is composed of required attributes, recommended attributes, and other attributes. This study suggests that system standardization should be carried out in the field of school foodservices, as advancements between distributors and school food service providers could affect food ingredient quality. Thus, standardization can influence purchase and distribution in many ways.

• 한국식생활문화학회지
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• 제16권3호
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• pp.250-259
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• 2001

This study was peformed to investigate the use of preprocessed foods, satisfaction on using them, and the plausibility to extend its use in 134 elementary school foodservices in Incheon by questionnaire from December 11th to 28th in 1999. The percentages of school foodservices to purchase and use preprocessed foods were 99.06% in seed, 97.64% in fishes and poultry, 87.74% in meats, 57.55% in eggs, 55.32% in fresh vegetables, 51.42% in dried vegetables and 34.90% in beans. Dietitians were satisfied with having used preprocessed foods, and the reduction in cooking time was listed as the biggest advantage which could be obtained by using preprocessed foods. However, dietitians showed relatively negative attitudes for the plausibility to expand use of preprocessed foods.

• 한국식생활문화학회지
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• 제15권5호
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• pp.379-386
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• 2000

This study was performed to investigate the recognition on preprocessed foods among dietitians employed in 106 elementary school foodservices in Inchon by questionnaire from December 11th to 28th in 1999. Number of cooks in school foodservices increased significantly(p<0.01) with the number of children to feed, and 8 or 9 cooks were the most typical number(36.79%). Most(93.4%) of the subjects understood that it is necessary to use the preprocessed foods and they considered the food hygiene as the most important factor. Many subjects(89.62%) responded that the lack of cooks and cooking equipment was partly solved by using preprocessed foods and the expected reductions in personnel and waste through using preprocessed foods were $15{\sim}20%$ (38.68% of the subjects) and 20-30% (41.51% of the subjects), respectively.

• Journal of Nutrition and Health
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• 제47권6호
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• pp.452-462
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• 2014

본 연구는 전북지역 사업체급식소의 73명의 영양사와 학교급식소의 135명의 영양(교)사를 대상으로 이벤트현황, 이벤트에 대한 중요도-수행도 비교, 이벤트 효과와 문제점을 살펴보고자 실시하였다. 사업체와 학교급식소의 이벤트는 이벤트의 이름 및 내용을 근거로 건강이벤트, 경품이벤트, 계절이벤트, 고유명절이벤트, 절기이벤트, 기념일이벤트, 사회봉사이벤트, 스포츠이벤트, 세계음식이벤트, 추억이벤트, 학교이벤트, 환경이벤트, 홍보이벤트의 13개 이벤트로 명명 하였으며 각 이벤트그룹별로 총 45개의 하위이벤트가 조사되었다. 67.1%의 사업체급식소에서 한 달에 1회 이상의 이벤트를 실시하나 80% 이상의 학교급식소는 한 학기에 1회 또는 거의 하지 않고 있었다. 이벤트의 홍보는 사업체급식소는 식당게시판, 식단표 및 직접 홍보를 하고 있으나 학교급식소는 홈페이지, 식당게시판 및 담임선생님을 통해서 이루어지고 있었다. 45개의 개별 이벤트 중 50% 이상의 급식소에서 실시되고 있는 이벤트는 사업체급식소는 삼복이벤트, 동지이벤트, 정월대보름이벤트, 봄나물이벤트, 추석이벤트가 있으며 학교급식소에서는 동지이벤트와 삼복이벤트가 해당되었다. 이벤트그룹별 IPA분석결과, 중요도와 수행도가 높게 평가된 이벤트 (Doing great)는 사업체 급식소는 계절이벤트, 고유명절이벤트, 기념일이벤트, 절기이벤트, 추억이벤트 등 고객관계유지 목적의 이벤트가 포함되었다. 학교급식소는 고유명절이벤트, 절기이벤트, 학교이벤트, 환경이벤트로 전통음식 소개와 교육적 정보 제공 등의 목적이 있는 이벤트가 해당되었다. 중요도는 높으나 수행도가 낮은 이벤트 (Focus here)는 사업체급식소는 건강이벤트, 경품이벤트이며, 학교급식소는 건강이벤트 계절이벤트이었다. 중요도는 낮으나 수행도가 높은 이벤트 (Overdone)는 사업체급식소는 없었으나 학교급식소는 기념일이벤트가 해당되었다. 중요도와 수행도가 낮은 이벤트 (Low priority)는 사업체급식소는 사회봉사이벤트, 스포츠이벤트, 세계음식이벤트, 학교이벤트, 홍보이벤트이며, 학교급식소는 경품이벤트, 사회봉사이벤트, 스포츠이벤트, 세계음식이벤트, 세계음식이벤트, 추억이벤트, 홍보이벤트이었다. 이벤트는 사업체급식소는 고객만족도 상승과 고객관계 유지 및 계약 유지에 영향을 주며 학교급식소에서도 학생들의 만족도와 메뉴의 다양성을 가능하게 하는 것으로 나타났다. 그러나 급식소의 재정적인 문제, 종업원의 수, 시설의 낙후 및 전문성 부족으로 보다 효율적인 이벤트의 계획과 진행의 어려움이 있는 것으로 나타났다. 특히 영양(교)사들은 이벤트관련 정보 부족으로 인한 이벤트실시의 어려움이 사업체영양사보다 높았다. 본 연구의 결과를 종합하면 사업체급식소와 학교급식소에서의 이벤트 실시빈도와 종류의 차이는 급식소의 직영과 위탁운영의 차이 때문이 되겠다. 사업체급식소에서의 이벤트는 회사의 지원 과 연간계획에 따라 이루어지고 있으나 학교급식소의 경우는 영양(교)사의 재량으로 이루어지고 있어 어려움이 더욱 큰 것으로 보인다. 특히 급식인원, 조리종사원의 수, 시설문제 및 전문성부족으로 이벤트를 실시하는 어려움이 큰 것으로 보인다. 그러나 사업체 및 학교급식소의 영양사 및 영양(교)사들은 이벤트의 효과와 필요성을 인지하고 있어 이에 대한 지속적인 지원이 필요하겠다. 사업체급식소의 경우 자주 이벤트를 할 경우 종사원들의 직무불만족이 높아질 뿐만 아니라 고객들의 식상함으로 인하여 역효과를 얻을 수 있으므로 이벤트실시 시기의 조정이 필요하겠다. 학교 급식소의 경우는 영양(교)사들을 대상으로 이벤트관련 교육을 통한 전문성 확보와 이벤트에 대한 정보를 공유할 수 있는 지원시스템이 요구되는 바이다.

• Journal of Nutrition and Health
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• 제31권3호
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• pp.354-362
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• 1998

The purposes of this study were to develop standardized indices of staffing needs in each school, foodservice system through work sampling methodology . Conventional school foodservices were classified into 5 groups depending on size of meals served. Commissary school foodservices were also classified into 5 groups by cluster analysis using number of meals served, number of satellite schools, and time for transportation of food. Work measurement through work sampling methodology was conducted in 15 conventional and 21 commissary foodservices during 3 consecutive days from September to October in 1995. Statistical data analysis was completed using the SAS programs for descriptive analysis, cluster analysis, and simple linear regression. The results were as follows : Average points of leveling factors of conventional and commissary foodservices were 1.066 and 1.061 , respectively. Mean labor hours per work force was 328 minutes and 366 minutes in conventional and commissary foodservice , respectively. Standardized work time was calculated using leveling factor, ILO allowance rate (175) , and observational work time. The model for standardized indices of staffing needs was developed based on simple linear regression in each school foodservice system. In conventional school foodservice systems(for 100-1,900 meals per day) standardized staffing needs=3.2497 +0.005267$\times$number of meals served (F=273.1, R-square 0.9750, p<0.001). In commissary school foodservice systems (for 200-1,600 meals per day ) Standardized staffing needs=3.393384 +0.0063$\times$number of meals served (F=30.78, R-square 0.6580, p<0.001).

• Journal of Nutrition and Health
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• 제40권3호
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• pp.281-287
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• 2007

The purpose of this study was to measure patients satisfaction and expectation with hospital foodservices, and thereby identify areas for improvement and provide basic data for the introduction of total quality management with hospital foodservices. This survey was carried out on 383 hospitalized patients of 7 hospitals in Deagu, Busan, Changwon with 350 beds to determine the quality satisfaction with foodservices. The subjects were 50.5% male and 49.5% female. 62.6% of the subjects were over 40 age, 31.4% were only educated to middle school or below, 28.3% were hospitalized for 7-14 days. The mean score for taste of diet was 2.79, temperature 3.23, appearances 2.96. Most subjects agreed with following foodservice characteristics that meals of movement (4.03), dress of employees (3.84), kindness of employees and meals arrived exactly the same time every day (3.47) and cleanliness of foods (3.34) and dishes (3.33). The unsatisfied quality attributies were information provide (2.82), variety of the meals (2.91), mixing of meals (2.95), the opportunity to meet with a dietitian (2.97) and prompt dealings with meal complaints (3.01). Most subjects expectation that the decrease the multiple of menus, increase provide of fruits in hospital meals and selective menus in hospital foodservices operations. In conclusion, it would seem to be desirable that hospital foodservices departments introduce selective menus, quality assurance, and increase the meal rounding of dietitians in the patient foodservice.