• Journal of Nutrition and Health
• /
• 제30권6호
• /
• pp.690-703
• /
• 1997

The purpose of this study were to analyze work function and labor productivity in school foodservice systems through work sampling methodology. Conventional foodservice were classified into 5 group depending on the number of meals served. Commissary school foodservices were also classified into 5 group by cluster analysis using the number of meals served, the number of satellite schools, and the duration of time for delivery of food. Work measurement through work sampling methodology was conducted in at 5 conventional and 21 commissary food -services during 3 consecutive days from September to October in 1995. Results from work measurement through work sampling methodology were as followed : The most prevalent work functions was cleaning (26.5%) and then processing (25.1%) in conventional while it was processing (30.9%) and then cleaning(25.2%) in commissary school foodservice. Delay was 22.9% and 19.7% respectively. Mean labor minutes per meal of conventional and commissary foodservics were 4.57 and 4.09 minutes, respectively : no significant difference in labor minutes per meal existed between the two systems. but mean labor minutes per meal of commissary foodsevices(1.79min) was significantly lower than that of conventional foodservice(2.33min) during work time before service (p<0.05). Productivity was significantly lower in foodservices which served less than 400 servings ; n significant differences existed among 401-70, 701-1,100 and 1,101-1,500 meals. The highest productivity was in conventional school foodservices which served 1,501-1,900meals. Labor minutes per meal of commissary school foodservice which served less than 400meals per day was significantly lower than those of foodservice which served 401-1,900meals (p<0.05). Labor minutes per meal, preparation and cleaning were positively correlation in two school foodservice systems.

• 한국식생활문화학회지
• /
• 제21권5호
• /
• pp.491-499
• /
• 2006

The purpose of this study was to divide into a few groups of Bibimbabs with distinctive menu patterns and accompaniments from 484 Bibimbab menus of 360 elementary school foodservices around Busan city and Gyeongnam province. The menus were collected from the internet(http://www.kdclub.com) and the home page of elementary schools from December, 2004 to September, 2005. Moreover, Bibimbabs with high frequency were analyzed by seasons and regions to give informations for menu planing and developing in elementary school foodservices. The serving frequency of Bibimbabs was significantly different among seasons, highest in summer and lowest in winter. Kongnamulbibimbab and Bomnamulbibimbab were highest in frequency in rural areas meanwhile, Sanchaebibimbab, and Chamchibibimbab were frequently served in Busan. The basic structure of Bibimbab meal based on main dish, soup, kimchi and one or two accompaniments consisted of 'side dish', 'fruit & beverage', or 'starchy food & dessert'. Thus, most of the Bibimbab meals were composed of 4${\sim}$5 dishes. Five groups of Bibimbabs were suggested by the menu patterns and kinds of soups. Soups, fruit & beverage, and kimchi were included in the menu patterns of nearly all groups of Bibimbab. However, side dishes and strachy foods & desserts were included of excluded according to the groups of Bibimbabs. Some kinds of soups and side dishes were different among the groups of Bibimbab. These results suggest that the cost, avaliable labor and seasonal constraints contributed mainly to the numbers and kinds of accompainments in the Bibimbab meals. However, taste and sensory balance were also considered in the Bibimbab menus in the School Lunch Program.

• 한국지역사회생활과학회지
• /
• 제24권4호
• /
• pp.497-515
• /
• 2013

This study was conducted to develop expanding strategies of nutrition counseling in school foodservices. The study participants were 102 school dietitians in Gyeonggi province, and information on the current status, dietitians' necessity awareness, and practical activation needs for nutrition counseling were investigated. While 78.8% of dietitians were aware that nutrition counseling was in need, it was only 31.3% who understood the necessity of nutrition counseling. The implementation rate of students' nutrition counseling was 26.2%, and 74.0% of counseling dietitians reported that they conducted nutrition counseling because it was on the inspection list by the Office of Education. Overall, dietitians did not have high consciousness of the need for nutrition counseling. The implementation rate of students' nutrition counseling was remarkably low due to the reason of excessive work and insufficient participants, and it was interpreted that dietitians had a low intrinsic motivation for nutrition counseling. So, we suggested several strategies to activate school nutrition counseling as follows. First of all, dietitians needed to increase the students' participation rate by promoting the importance of nutrition counseling to students and by assigning their available work hours for nutrition counseling. Second, in academic communities, standardized counseling manuals and media covering the important nutrition and health issues should be developed and disseminated, and education programs needed to build up dietitians' self-esteem and knowledge on nutrition counseling. Lastly, the Office of Education should have the initiative in activating nutrition counseling in school foodservices by supporting a budget and counseling dietitians who exclusively responsible part-time counseling at schools.

• 한국식품조리과학회지
• /
• 제25권1호
• /
• pp.62-73
• /
• 2009

This study was conducted to evaluate the performance of sanitation management within school foodservice facilities and utilities in Gyeongbuk province. Data collection was carried out through surveys given to 200 school dietitians from the province. A total of 108 were usable, resulting in a 54.0% response rate. Statistical analyses were done using the SAS package program (version 8.2 for Windows). Of the study population, 58.3% had more than 10 years of work experience, and 64.8% worked in elementary schools. With regard to the style of foodservice system, 47.2% were urban and 46.3% were rural. Also, 89.8% of the school foodservices provided meals once a day. The performance of the sanitation management items of the facilities and utilities used to provide school foodservice was evaluated using a 5-point Likert scale. The average score for the 25 items was 3.35 points. 'HVAC system installed in foodservice establishment' had the lowest average score at 2.20 points. Whereas 'provide adequate storage capacity to allow refrigerating and freezing and an adequate thermometer is installed and temperatures monitored' had the highest average score at 4.19 points. Nine out of the 25 items were lower than the average score. The performance scores of high schools were significantly higher than those of elementary schools or middle schools for 'window materials are provided that are not liable to break' (p<0.001). The performance scores for urban style foodservices were significantly lower than for rural foodservices for 'floor of kitchen is constructed to maintain a dry system' (p<0.05). In response to questions on kitchen utensils and equipment, significant differences were shown according to the number of meals served per day in 21 out of 56 items, and the style of foodservice system showed significant differences in 14 of the 56 items. Foremost, to make better use of the foodservice facilities and utilities in Gyeongbuk province, immediate improvements should be made for management items in which the degree of performance was below the average score.

• 대한영양사협회학술지
• /
• 제3권1호
• /
• pp.9-22
• /
• 1997

Purposes of the study were to : (a) measure the levels of job satisfaction, (b) investigate the degree of job characteristics, (c) determine the levels of organizational commitment, (d) investigate relationships between demographic variables and job satisfaction, and (e) examine the relationship between organizational commitment, job characteristics and job satisfaction. Questionnaire was developed and mailed to 300 dietitians who are currently working in school, hospital and industry foodservices. A total of 177 questionnaires were usuable : resulting in a 59% response rate. Results of this study were summarized follows : 1. Approximately half of the respondents(46.9%) indicated that the were 26 to 30 years old. A total of 112 respondents(63.3%) were unmarried. A bachelor's degree was reported as the most common education level(46.9%) while 6.2% of the participants reported a master's degree. Years of employment in professional practices were ranged from 2 to 5. Approximately 40% of the respondents had earned over \900,000 per month. 2. Work itself of the JDI was with the highest job satisfaction mean score followed by supervision, co-workers, wage and promotion. 3. In total job satisfaction score, dietitians in school foodservices were a significant lower than dietitians in industry foodservices and hospital foodservices. 4. A significant relationship was found for demographic factors and four job facets in terms of job itself, co-workers, and promotion. 5. A work itself was the most improtant facet th the dietitian followed by wage and promotion. 6. Task identity of the JCI facets was the most prevalent job characteristics followed by variety, dealing with others, feedback and friendship. 7. Three groups of dietitians had no significant difference in total job characteristics score. 8. A group of dietitians with a higher job satisfaction score had a significant higher score in job variety and job autonomy. 9. Organizational commitment mean score with dietitians was 1.88. 10. Job satisfaction score for five facets and total job satisfaction were significantly correlated with organizational commitment score.11. Job charateristics with job variety, job autonomy, feedback, task identity, friendship were positively correlated with organizational commitment.

• 한국식생활문화학회지
• /
• 제8권1호
• /
• pp.55-62
• /
• 1993

These studies were conducted to: a) investigate work patterns and productivity indices, b) rate performance levels of employees and c) determine the suggested levels of personnel and labor hours for the effective labor control in school foodservice. Eighteen elementary school foodservices in Seoul were selected in order to analyze work patterns by the work sampling methodology. Allowance time and performance rating by VTR observation was done to determine the standardized labor hours. The results were as follows. The average percentage of each work function of the total work functions such as direct work function, indirect work function and delay were 65.57%, 8.12%, 26.31% respectively. The productivity index is 0.92 min/meal. The average working and delay hours per week of the foodservice director, foodservice employees and supply person were 33.64 hours, 23.25 hours, 38.52 hours respectively. The percentage of delay hours of total labor hours for foodservice employees and supply person were 42.27% and 24.0%. The standardized work hours and the appropriate levels of foodservice employees of 17 elementary school foodservices were examined: The average rating of the foodservice employees work was 1.19 and British Insulated Calendarer Cables (BICC) allowance rate was 19.40% on the average. The total work hours of foodservice employees were 172.64 hours per week and levels of personnel were 4.53 persons. BICC allowance rate was applied: The standardized work hours per week was 180.95 hours and appropriate levels of personnel were 4.11 persons based on legal 44 working hours.

• 대한영양사협회학술지
• /
• 제14권2호
• /
• pp.152-165
• /
• 2008

The purpose of this study was to investigate the status of implementing special events within school foodservice operations. 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%). The results indicated that approximately half of the respondents (47.7%) did not implement special events. The types of special events that foodservice operations had most frequently implemented were 'traditional festival day events' (19.0%), 'subdivisions of the season events' (18.3), 'seasonal events' (17.1%), 'school events' (13.0%), 'single day events' (10.2%). According to the dietitians' characteristics, older dietitians implemented 'healthy food events' more frequently than younger dietitians. 'Traditional festival day events' (p<0.05) and 'subdivisions of the season events' (p<0.01) were more frequently implemented in independently managed foodservices than in contract operations. On the other hand, 'international food events', 'gift events', and 'healthy food events' were more frequently implemented in contract foodservices than in independent operations (p<0.001). Dietitians from elementary and middle schools implemented 'winter solstice', 'midsummer', 'children's day', and 'school foodservice day' events more frequently, whereas dietitians from high schools implemented 'midsummer', 'Valentine's day', and 'teacher's day' events more frequently. Most dietitians (94%) had never received education or training for special event marketing previously. Therefore, these results suggest there may be a need to develop educational programs on special event marketing for dietitians.

• 한국식품조리과학회지
• /
• 제22권5호통권95호
• /
• pp.553-564
• /
• 2006

This study was conducted to investigate the use and acceptability of pre-processed food materials in school foodservice. Self-administered questionnaires were collected from 81 schools in the Kyunggi area. Statistical data analysis was completed using the SPSS v. 10.0 program. Eighty-one school dietitians from 31 elementary, 31 middle, 19 high school participated in the survey. Most of the subjects (over 95%) understood that it is necessary to use pre-processed foods, and they considered food hygiene as the most important factor. The percentages of school foodservices that purchased and used pre-processed foods were: 82.7% for cabbage, 86.4% for onion 72.8% for carrot, 97% for garlic, 82.7% for potato, and over 90% for meats and fishes. Dietitians were most satisfied with the performance of ‘trash reduction’, and ‘saving cooking time’ when using pre-processed food materials. ‘Appearance’, ‘freshness’, ‘hygiene’, ‘nutrition’, and ‘specialty of the food-processing company’ were aspects of the most concern when purchasing and using pre-processed food materials.

• 대한가정학회:학술대회논문집
• /
• 대한가정학회 1997년도 Program & Abstracts * The 7th Korea-Japan Home Economics Joint Syposium
• /
• pp.66-66
• /
• 1997

• 급식외식위생학회지
• /
• 제2권2호
• /
• pp.59-66
• /
• 2021

The results of the inspection based on the sanitation checklist and the measurement of refrigerator/freezer temperature, illuminance, and ATP were conducted at 12 school foodservices in Daiyue-district, Taian-city, Shandong Province, China, at the same time, and the results were as follows. Five items of 'Use sterilized cutting boards', 'Use sterilized knives', 'Use worktable after sterilization', 'Use sink after sterilization', 'Sterilize the interior/exterior of the refrigerator regularly' in the checklist inspection were found not to be performed (0%). Two items of 'Disinfect hands after washing', 'Equipped with hand sterilizer' and 'Sterilize the kitchen areas regularly' were investigated as being performed only in one foodservice (8%). The average illuminance of the receiving stand were 373.08±106.35 Lux, 8% when the standard (540 Lux or higher) was complied with, the average refrigerator temperature were 7.06±0.82℃, 38.9% when the standard (-2 to 5℃) was observed 8% of cases complying with the standard (below -18℃) at -8.56±0.76℃ were investigated. As a result of ATP measurement, the surfaces of knife edge, cutting board, refrigerator door handle, worktable, and sink, which are not sterilized at all, were not suitable (accept ratio 0%), sterilized food plate (accept ratio 54.2%) and utensil for preserved food (accept ratio 75%) had a relatively high accept ratio. China's hygiene regulations should be revised in the direction of strengthening disinfection practices for facilities, equipment, and the environment, and hygiene measures such as education on disinfection and preparation of economical disinfection methods should be established.