• Journal of the Korean Dietetic Association
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• v.21 no.3
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• pp.241-252
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• 2015

The research was conducted by center for children's foodservice management in Hanam-si. In order to improve job satisfaction, a survey was carried out by working conditions and job satisfaction in children foodservice employees working at child daycare centers registered from January to April. Ninety-five surveys out of 120 were collected, and 76 surveys were analyzed. Job satisfaction consisted of four elements, working environment, welfare, human relationships, and job-itself, analyzed by general characteristics. Pearson's correlation was carried out between job satisfaction and intention to change job by Likert 5 scales using SPSS statistic program. The percentages of child daycare centers owned by civilians was 52.6%, high school education level was 65.8%, permanent workers was 68.4%, and less than 1 year of foodservice was 34.2%. Average scores of job satisfaction were as follows: working environment scored 20.6 out of 25 points, welfare scored 10.3 out of 15 points, human relationships scored 17.5 out of 20 points, and job-itself scored 13.2 out of 15 points. The lowest job satisfaction average was 'I get paid fairly regarding the working hours and the amount of work' with a score of 3.6 points. Job satisfaction based on facility type, age, education level, and working period did not show significant differences, whereas hired status, numbers of foodservice children, and intention to change jobs showed significant differences. Hired status showed significant differences with welfare satisfaction (P<0.05). Numbers of children showed a significant difference with welfare and human relationship satisfaction (P<0.01, P<0.05). Intention to change job showed a significant difference with four elements of job satisfaction (P<0.05, P<0.01, P<0.01). In conclusion, to improve job satisfaction of children foodservice employees, working conditions and welfare satisfaction should be increased.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.2
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• pp.352-362
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• 2015

The purpose of this study was to examine portion sizes and nutritional quality of foods served to children at Community Child Centers (CCCs), July 2014, in Korea. A survey was administered to foodservice employees working at CCCs. Thirty-nine participants completed the self-administered questionnaire regarding CCCs foodservice practices. In the weight test, fifteen volunteers of demonstrated typical portion sizes for $5^{th}$ grade elementary school students. Nutrition knowledge scores were significantly different between foodservice employees with experience taking a foodservice class for one year (6.04 out of 10.0 points) and those without experience (4.58 points). Foodservice employees with experience taking a foodservice class scored significantly higher in performing meal serving practices, e.g., wearing a sanitary cap and apron when serving food, than those without experience. The amount of foods served for children did not meet standard serving sizes; portion sizes of rice, soup, main dish, side dish and kimchi served by foodservice employees were 87.3%, 63.2%, 56.5%, 37.1% and 81.3% of standard serving sizes, respectively. When energy and nutrient intakes from portion sizes were calculated, energy, vitamin A, thiamin, riboflavin and calcium intakes did not meet standards for nutrition control of school meals. However, protein, vitamin C and iron intakes met more than 100.0% of standards. These findings suggest that foodservice employees with experience taking a foodservice class apply their knowledge to foodservice practices. Although portion sizes can influence energy and nutrient intakes in children, the actual portion sizes served by CCCs foodservice employees were inadequate and did not meet standards for serving size and nutrition. Thus, all CCCs foodservice employees need to receive foodservice education and be provided guidelines regarding portion sizes for children.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.619-634
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• 2015

The objective of this study was to provide information on difficulties in performing tasks of employees of the Center for Children's Foodservice Management (CCFSM) to obtain information as a resource for improving work performance. Data were collected from employees working at the CCFSM over a period of 6 months until December 2013. The recruitment period was from 16 December, 2013 to 30 January, 2014. A total of 228 employees (79.7%) participated in the study, and 227 completed questionnaires were analyzed. Statistical analyses were performed on data utilizing the SPSS V20.0. Employees tasked with 'nutrition guidance visits', 'hygiene safety guidance visits', and 'teaching to cook visits' who worked outside of the office frequently had difficulties with 'physical exhaustion'. They reported that 'working outside of the office encumbers later office work' and that 'employees' suggestions for changes are not easily accepted in child-care facilities. The following statements in the questionnaire were highly rated by each of the employees in charge of 'Gathering training' and 'Budget management': 'As a gathering training is conducted within the working hours of child-care facilities, participation rate is low' and 'The differences in regulations of consignment organization, local government, and KFDA are confusing'. This study also suggests that CCFSMs should have authority over child-care facilities, which demonstrate no desire for improvement even after CCFSM employees offer several suggestions for better foodservice or deliberately avoid participating in CCFSMs without good reasons. Besides, CCFSMs are supported by the KFDA and can lessen the workload of child-care facilities in developing educational materials for better foodservice.

• Journal of the Korean Dietetic Association
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• v.26 no.3
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• pp.221-233
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• 2020

The Center for Children's Foodservice Management periodically visited children's foodservice facilities for hygiene, safety and nutrition management, and the 'HSQ (Hygiene Safety Quotient) and NQ (Nutrition Quotient) Management Web & App Program' was developed and applied to improve the health, safety, and nutrition management status of children's foodservice facilities. The HSQ is a comprehensive hygiene and safety index consisting of six categories from the hygiene and safety checklist for children's foodservice facilities provided by the Ministry of Food and Drug Safety. The NQ is a nutrition index for foodservice facilities consisting of five categories from the nutrition checklist. First, this program can be used to efficiently understand the actual conditions of children's foodservice. Foodservice facilities are provided with the result report prepared by the center without restrictions on time or place. Second, it can be used as "a channel for comfortable communication with foodservice facilities". Foodservice facilities are provided with a route where questions and resolutions can be communicated to the center. Third, it is easy to compare and review the results of foodservice facilities by institution and number of visits while downloading the results data at the same time, as the result report is written based on hygiene, safety, and nutrition visits. Through such programs, it is believed that standardized work and integrated management will improve the work efficiency of the center's employees. It is also thought that these programs will promote healthier life-styles in children by establishing a safe food environment for children's foodservice.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.648-655
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• 2016

Purpose: This study investigated the salt and sodium content of lunch meals served at foodservice center for children in Gyeongsan-si, Gyeongsangbuk-do. Methods: Five foodservice centers for children registered at Center for Children's Foodservice Management were investigated for salt and sodium content and salt content contributing rate per meal. Results: Average salt content of every meal was $1.78{\pm}0.54g$, and average sodium content was $680.99{\pm}175.97mg$. The 98 of 100 meals served in 5 foodservice centers for children exceeded the dietary reference intakes for Koreans' recommendation for adequate intake of sodium per meal of 333 mg. The highest sodium content was 1,369.85 mg. Samples from lunch meals were classified into 14 food items and investigated for one serving size, salinity, salt and sodium content. Total average salinity was 0.31%, kimchi (0.49%), followed by soup (0.45%), hard-boiled foods (0.39%), stir-fried foods (0.39%), and fresh-vegetables (0.32%). Total average salt content was 0.39 g, the most salty dishes were one-dish rice noodles, followed by soup (0.65 g), hard-boiled foods (0.49 g), stir-fried foods (0.48 g), and broth stew (0.43 g). Samples from lunch meals were classified into 6 menu groups, including cooked rice, one-dish rice noodles, soup stew, main dish, side dish, and kimchi. Contributing rate for total average salt content was high in one-dish rice noodles (48.97%), soup stew (38.47%), main dish (27.28%), side dish (21.02%), kimchi (18.56%), and cooked rice (3.95%). Conclusion: These results can be useful for reducing total dietary sodium content to less than 333 mg in children who are provided lunch meals at foodservice centers. To achieve this goal, development of low-sodium recipes, and nutrition education for foodservice employees is required.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.4
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• pp.459-472
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• 2017

This study provides preliminary data to help organize improvements in analyzing the importance and performance of sanitation management items and the management of foodservice facilities in Community Child Centers in Daegu and Gyeongbuk Area. Questionnaires were distributed to 173 participants in sanitation and safety education at the center from April~June 2013 and 121 questionnaires were used as analysis data to investigate the management of foodservice facility at Community Children Centers in Daegu Gyeongbuk area. Most of the Community Child Centers are privately owned, and 62.0% had 20 to 29 children. Only 6.6% and 50.4% of the centers had nutritionists or cooks, respectively, due to budget deficits, and the foodservices were run by employees holding other positions. An investigation of sanitation management found that 84.3% of employees had a regular health inspection with significant differences between Daegu and Gyeongbuk (p<0.05). Most of the sanitation education was necessary, and the contents of sanitation education were applied to the fields in 66.1% of facilities. The reasons why the contents of them were not used in the fields included, the shortage of facilities and devices at 20.7%, which was the most common explanation. The separation separated of contaminated and non-contaminated areas were observed in 45.5% of facilities (p<0.01), separated sinks for pre-processing and cooking were found in 50.4%, and a show significant higher rate was noted in Daegu than in Gyeongbuk (p<0.05). An interior wall and, floor tile installation were observed 43.8% of facilities and a significantly higher rate was noted in Daegu than in Gyeongbuk (p<0.05). 30.9% of centers in Daegu and 11.3% of centers in Gyeongbuk area were equipped with a hot holding table(p<0.05). Overall, there is a need for education of foodservice to managers because most facilities do not have dietitians. In addition, facilities and equipment should be supplied continuously to foodservice facilities in community child centers.

• Journal of Community Nutrition
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• v.5 no.4
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• pp.239-245
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• 2003

Millions people in the US suffer from foodborne illnesses each year. In the US, multiple government agencies work separately or together to ensure the nation's food safety for different audiences. FDA plays a key role in ensuring food safety in foodservice operations by providing the Food Code. School foodservice operations must follow the FDA guidelines on food safety and make sure that foods produced in school foodservice are safe. Despite the continuous efforts, school foodservice operations were responsible for numerous foodborne outbreaks. Currently, school foodservice operations serve younger children (<5 years) and children with medical conditions which make the food safety extremely important. There are many programs that foodservice operators can use to train and educate their employees. ServSafe$\^$ⓡ/tate or local food safety education programs, Serving It Safe, and HACCP workshop are common programs that can be used to train their staff. HACCP is a preventative program that can prevent foodborne illnesses before they occur. Although there are many benefits of utilizing HACCP and training programs, a majority school foodservice directors and managers still did not implement HACCP nor perceived their food safety training is adequate. Most reasons why not implementing HACCP program are lack of trained personnel, time, and financial resources in the school foodservice systems. The gap between what people know and what people do is another challenge identified as an obstacle food safety programs. Despite safe food sources in the US, continuous training is necessary to remove human errors and ensure food safety in the school foodservice systems. Future research is recommended to reduce gap between food safety knowledge and behavior. Foodservice operators and researchers may apply the systems developed in the US to their food systems.

• Korean Journal of Community Nutrition
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• v.8 no.5
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• pp.744-754
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• 2003

At present, health care industries throughout the world are struggling with the challenges to set up financial structures as cost-effective ways and means of satisfying customer needs for health care services. Many hospitals consign foodservice management to foodservice companies for the purpose of efficiency. The companies taking charge of hospital foodservice are also striving to gain an advantage over keen competitions. This study applied Quality Function Deployment(QFD) to one hospital (which will be shown as $\ulcorner$A hospital$\lrcorner$ below) managed by a contract foodservice company for the purpose of strategy planning to provide sustainable competitive advantage. First of all, this study scanned internal and external environment of $\ulcorner$A hospital$\lrcorner$ by means of a Quality Measurement Tool and a fieldwork study. With the result of environment scanning, this study elicited 20 strategies through SWOT analysis, which were categorized by 4 perspectives such as financial, customer, internal process, learning and growth perspectives. Finally, the priorities of 20 strategies were extracted from QFD methodology. According to the results obtained by applying QFD to $\ulcorner$A hospital$\lrcorner$'s foodservice, the strategies which $\ulcorner$A hospital$\lrcorner$ foodservice was obliged to introduce and implement were : the specialization of Children's hospital foodservice, scientific foodservice management through the standardization of foodservice operations, the maintenance of sanitary quality through sanitary system, the remodeling of facilities, the introduction of new equipment, the prompt and accurate response to customer needs, the development of appropriate patient menus, the provision of competitively priced meals for patient selection, the development of a demand forecast model by considering the characteristics of a children's hospital, improvement of productivity and the reduction of labor costs through the employment of experienced employees based on their seniority.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.12
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• pp.1881-1894
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• 2015

The objective of this study was to provide information on difficulty of performing tasks, degree of task satisfaction, job satisfaction, organizational commitment, and turnover intention as well as investigate correlations among these factors. Data were collected on employees working at Centers for Children's Foodservice Management, which had been operating for over 6 months until December 2013. The recruitment period was from December 16, 2013 to January 30, 2014. A total of 228 employees (79.7%) participated in the study, and 227 completed questionnaires were analyzed. Statistical analyses were performed on the data utilizing the SPSS V20.0 and AMOS V21.0 programs. The main results of this study were as follows: task satisfaction of employees in charge of 'visiting-teaching' for children was highest (4.24 points), whereas that of employees in charge of financial management was lowest (2.92 points). In terms of evaluation of job satisfaction factors, the score of 'co-worker' was highest (3.99 points) while that of 'payment' was lowest (2.45 points). Average scores of general job satisfaction, organizational commitment, and turnover intention were 3.56 points, 3.54 points, and 3.07 points, respectively. Job achievement was the most significant influencing factor on general job satisfaction, organizational commitment, and turnover intention. According to the path analysis results, the degree of task satisfaction affected job satisfaction. Organizational commitment had a more significant effect on turnover intention than job satisfaction and mediate both job satisfaction and turnover intention. Although employees of CCFSMs endeavor to improve the quality of child-care facility foodservice, some facilities do not. Controlling turnover intention of employees is especially critical for CCFSMs since it is important for each employees to form strong bonds with child-care facilities as well as to shorten the time required to train new employees. Thus, job satisfaction, which is related to organizational commitment and turnover intention, can be improved by considering poorly scored job satisfaction factors such as wage or workload.

• Journal of the Korean Dietetic Association
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• v.5 no.2
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• pp.117-127
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• 1999

This study was carried out to provide the improvable way of foodservice management to dietitian in the elementary schools. For this purpose the serving pattern of food, menu planning, nutrition education, leftover management and difficulties in foodservice were investigated. The survey was conducted through questionnaires, which were collected from 249 dietitions randomly selected in Taejon and Chung Nam. Data were analyzed by SAS program. The main results of this study are as follows. The children in Taejon took foods in the class room(65.7%) and those in Chung Nam in the dinning hall(89.9%)(p<0.01). In menu planning the balance of nutrition(42.6%) was mainly considered and then food preference(19.7%), variety of menus(16.1%), food cost(16.1%), composition of food color, taste and texture(3.2%), skills of food making(1.6%) and the number of students(0.8%). They referred cooking magazines(47.7%), the previous menu(42.2%), children's opinion(7.2%) for planning menu. The insufficiency of implements and devices for food(24.1%) and lack of season's food(20.4%) were indicated as difficulties in their job. 34.5% of dietitians used a standard menu, 79.5% investigated food preference of children, 74.3% evaluated taste of foods before serving, and 80.7% regularly checked leftover. The major reason for leftover was careless of the teacher in charge in Taejon and bad taste of foods nutrition in Chung Nam(p<0.001). 98.5% of them answered that they had the responsibility for nutrition education in elementary school. They had a hard time in relationship with the staffs in school(40.6%) and employees for food(39.8%), and lack of market information(38.2%). To efficiency of dietitian's work can be enhanced by reflecting the results of children's food preference and leftover, by using standard cooking method and proper cooking utensil, and by performing nutrition education for children by themselves.