• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.9
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• pp.570-577
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• 2016

The purpose of this study is to investigate the food hygiene and safety awareness of academic and specialized high school students, in order to provide basic materials characterization and demonstrate the need for differentiated food hygiene safety education by type of school in the Chungnam area. This study shows that the academic high school students attach more importance to Food Hygiene and Safety than the specialized high school students, but that the latter think it is easier get information about food safety and are more confident in choosing safe food than the former. Regardless of the type of school, 50.5% and 49.3% of the students believed that the safety of the agricultural and livestock products and processed food distributed for sale in the country is acceptable, respectively. 40.7% and 17.2% of the students answered that school food hygiene safety education is required and strongly required, respectively. Compared to the specialized high school students (average 3.17), the academic high school students (average 2.81) responded that they did not receive sufficient food safety education. Those students who were confident in choosing safe food showed a positive correlation with those who were confident in the hygienic handling of food (r = .662) and with those who have sufficient education on food safety (r = .504). We suggest that different food hygiene safety education is needed by academic and specialized high school students until they have sufficient confidence in the hygienic choosing and handling of food.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.8
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• pp.523-530
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• 2019

This study was performed to develop Sulgidduk prepared with different levels (0, 3, 6, 9 and 12%) of defatted mealworm powder and to evaluate the characteristics of this Sulgidduk. We performed an assessment of color values, mechanical properties, general compositions and branched amino acids of Sulgidduk prepared with different levels of defatted mealworm powder. For the color values, the lightness(L) was decreased with increased amount of defatted mealworm powder, while the redness(a) and yellowness(b) were relatively increased. For the mechanical properties, the hardness and gumminess were significantly increased according to the increased amounts of defatted mealworm powder, but the chewiness, springiness and cohesiveness showed significant differences. For the sensory evaluation, the overall quality of Sulgidduk prepared with 6% defatted mealworm powder (MS-6) was higher as compared with that of the other Sulgidduk samples. For the general composition, the moisture and crude ash contents of MS-6 did not shown differences, while the crude protein was higher than those of the control, and the carbohydrate content of the control was higher than that of the MS-6. The contents of branched amino acids (valine, leucine and isoleucine) of MS-6 were higher than those of the control. Therefore, it was concluded that MS-6 could be a protein rich food as a good source of branched amino acids such valine, leucine and isoleucine.

• The Journal of the Korea Contents Association
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• v.20 no.12
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• pp.471-481
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• 2020

This study aims to investigate the relationship between the factors of RMR product selection attributes, brand image, and satisfaction as the interest and frequency of use of RMR products of dining out consumers increase recently. Convenience sampling was used for consumers with experience in using RMR products launched in catering companies and restaurants. The investigation period was conducted for about 20 days from August 10, 2020. The final 291 copies were used for research analysis, and the SPSS 21.0 statistical package program was used for hypothesis verification. As a result of the analysis, the hygiene (��=.160), menu (��=.203), and packaging (��=.291) of Hypothesis 1 had a significant effect on reliability. Hypothesis 2's menu (��=.270), convenience (��=.201), and packaging (��=.195) were found to have a significant effect on differentiation. The reliability (��=.328) and differentiation (��=.443) of the brand image of Hypothesis 3 were found to have a significant effect on satisfaction (��=.428). Hygiene (��=.388), menu (��=.229), and convenience (��=.243) of Hypothesis 4 were analyzed to have a significant effect on satisfaction. Lastly, this study is expected to be provided as basic research data related to RMR products, and is intended to be presented as a theoretical basis for the use of marketing and direction in RMR product development of food service companies and restaurants.

• The Journal of the Korea Contents Association
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• v.21 no.1
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• pp.258-267
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• 2021

This study attempted an empirical analysis study on the Meal Kit Product, whose interest and demand continued to increase according to the eating out trend in the Untact era. In addition, this study attempted to investigate the relationship between the factors of Home Meal Replacement Meal Kit Product Selection Attributes, Consumers Satisfaction, and Other Recommendation Intention. Convenience sampling was used for consumers with experience in using Meal Kit Products released by food service companies and start-up companies. The investigation period was conducted for about one month from July 01, 2020, and the final 285 copies were used for analysis. The SPSS 21.0 statistical package program was used to verify the hypothesis. As a result of the analysis, the price (β=.241), convenience (β=.317), and diversity (β=.191) of Hypothesis 1 had a significant effect on Consumers Satisfaction. Price (β=.482), convenience (β=.133), and diversity (β=.342) were found to have a significant effect on the intention to recommend others. It was analyzed that Hypothesis 3's Consumers Satisfaction (β=.443) had a significant effect on Other Recommendation Intention. Finally, through this study, we expect to be provided as basic research data related to Meal Kit Product. It is intended to be presented as a theoretical basis for the use of marketing and direction for the development of milk kit products for catering companies and restaurants.

• Journal of Korea Entertainment Industry Association
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• v.15 no.8
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• pp.33-44
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• 2021

This study was intended to suggest the future direction of catering companies in line with the new normal in the era of COVID-19. The purpose of this study is to investigate the effect of image and awareness of signs for safe restaurant on behavioral intentions. As a result of testing the hypothesis, first, it was found that the image of the sign for the safe restaurant had a significant effect on the recognition. Second, the image of the safe restaurant sign has a significant effect on trust. Third, it was found that the awareness of the signs for the safe restaurant had a significant effect on trust. Fourth, trust had a significant effect on behavior intention. Fifth, it was found that the image and awareness of the sign in the safe restaurant did not have a statistically significant effect on the behavioral intention. Sixth, it was found that the image of the sign at the safe restaurant and the awareness of the sign at the safe restaurant completely mediate trust and have a significant effect on the behavioral intention. The results of this study show the need for publicity activities to raise awareness of the safe restaurant certification and the importance of giving trust to consumers.

• Korean Journal of Community Nutrition
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• v.27 no.6
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• pp.492-502
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• 2022

Objectives: This study examines the foodservice status of kindergartens attached to elementary schools in Seoul. We further determine the perception of elementary school principals and kindergarten assistant principals on the foodservice management for kindergartens. Methods: This survey was conducted from July 17 to 23, 2019, enrolling 207 kindergartens attached to elementary schools in Seoul. Questionnaires were sent to principals of elementary schools and assistant principals of kindergartens, and the data obtained from 89 kindergartens were included in the analysis. The questionnaire consisted of four parts: general information on subjects, foodservice management status, foodservice management status during elementary school vacations, and the perception of principals of elementary schools and assistant principals of kindergartens on foodservice management. Data are presented as frequency and percentage or mean and standard deviation. Statistical comparison between principals of elementary schools and assistant principals of kindergartens was conducted by paired t-test, chi-square test, and Pearson's correlation analysis. Results: A separate menu (10.1%) or recipe (20.2%) that considers preschooler characteristics was rarely used for foodservice at kindergartens attached to elementary schools. Most kindergartens did not have a separate dining space (3.4%) or a dedicated cook (93.3%). Although most kindergartens (92.1%) had operational foodservice during elementary school vacations, non-professional staff and non-nutrition teacher were mainly in charge of organizing the menu and purchasing ingredients (34.1% and 41.5%, respectively). The rate of using a contract catering company (28.0%, 23.2%) was also high. Both elementary school principals and assistant principals of kindergartens showed a high perception of the necessity for providing responsibility allowances for nutrition teachers and improving the cooking environment for kindergartens during elementary school vacations. Conclusions: There is a need for policies and administrative support measures to improve the quality of foodservices for kindergartens attached to elementary schools.

• Journal of the Korean Dietetic Association
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• v.29 no.3
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• pp.173-189
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• 2023

This study aimed to determine foodservice and hygiene management statuses at welfare facilities catering to disabled persons by facility type to provide basic data for foodservice management guidelines. An online survey was distributed to workers at 1,984 welfare facilities for disabled persons in Korea, and 531 facilities responded, which represented a response rate of 26.8%. The survey requested general information about the facilities, facility users, meals, hygiene, and management. Statistical analyses were performed, and frequency analysis and the chi-square test were used to investigate responses by facility type. The survey results revealed that daycare centers were most common and accounted for 27.4% of responses. Residential facilities for the severely disabled and sheltered workshops accounted for 16.9% and 16.4%, respectively, and residential facilities by disability type accounted for 13.0%. The presence of dietitians at welfare facilities varied by facility type. Welfare centers for the disabled (94.7%) had the highest percentage of dietitians, followed by residential facilities for the severely disabled (87.8%). On the other hand, sheltered workshops and daycare centers for disabled persons had the lowest percentages of dietitians (10.3% and 4.1%, respectively). This study highlights the variations that exist in foodservice management across different welfare facilities for disabled persons and emphasizes the challenges faced by those responsible for managing foodservices and maintaining hygiene, particularly in large facilities with no dietitians. Therefore, we recommend tailored meal management guidelines be developed for each type of welfare facility for disabled persons.

• Journal of Food Hygiene and Safety
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• v.38 no.1
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• pp.26-30
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• 2023

In this study, we analyzed the microbial contamination level of ultraviolet sterilizer (UVS) chambers and suggested plans to improve hygiene management. In this study, UVS chambers targeted 98 UVS in some childcare centers in Jeollanam-do, Korea. Total aerobic bacteria and coliform bacteria were tested according to the Korean Food Code. Of the 98 UVS chambers, total aerobic bacteria were detected in 67 (68.4%) and coliform bacteria in 5 (5.1%). Six kinds of food-poisoning bacteria, including Salmonella spp., were not detected, but Bacillus cereus was detected in 1 (2.8%) out of 98 UVS chambers. According to the UV lamp replacement period, the detection rate of total aerobic bacteria was 3 (50%) out of 6 UVS within 3 months, 3 (60%) out of 5 UVS in 3 to 6 months, and 61 (70.1%) out of 87 UVS over 6 months. The detection rate of coliform bacteria according to the UV lamp replacement period was not detected within 6 months, however, they were detected in 5 (5.7%) out of 87 chambers after more than 6 months. The level of microbial contamination in the UVS chambers was higher as the lamp replacement period was longer. Considering these results, it was determined that the UVS chambers should be kept dry and clean, and the UV lamp should be replaced periodically. In addition, it is necessary to provide the staff catering for childcare centers with continuous education regarding the cleaning of UVS chambers and the replacement of UV lamps.

• Journal of Service Research and Studies
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• v.13 no.4
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• pp.24-46
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• 2023

This study sought to examine how internal market orientation of service organizations affects the service providers' adaptive service behavior and to determine what psychological processes go through for this purpose. To achieve this purpose, based on previous research, a research model was set up to predict that internal market orientation of service organizations will increase service providers' adaptive service behavior by continuously mediating the psychological processes of person-environment fit and work engagement. To test the hypothesis, a survey was conducted and data were collected from nutritionists at consignment catering companies located in Busan and Gyeongnam. As a result of testing the hypotheses proposed in this study's research model, internal market orientation increased person-job fit and person-organization fit, which are key elements of person-environment fit. And, it was confirmed that person-job fit and person-organization fit have a positive effect on work engagement. Additionally, work engagement improved service providers' adaptive service behavior. Lastly, this study confirmed that the influence of internal market orientation on adaptive service behavior is continuously mediated by person-environment fit and job enthusiasm.

• Journal of the FoodService Safety
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• v.3 no.2
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• pp.74-77
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• 2022

As the prevalence of food allergies increases, related hazards also increase. Among the victims of accidents, children under the age of 10 accounted for a significant portion, raising the need for management of them. To ensure that children are aware of the risk of food allergy for safe meal service and to prevent problems such as malnutrition and poor growth in growing children, the current status of food allergy is surveyed for teachers and parents of children's catering centers in Eunpyeong-gu, and 1: 1 Specialized projects were carried out to provide customized counseling, educational support, alternative diets, and educational materials. As a result, it was found that the improvement of professionalism of faculty members and parents greatly helped to create an environment in which nutritious meals can be provided safely.