• Korean journal of food and cookery science
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• v.16 no.2
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• pp.143-150
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• 2000

A survey was carried out from 143 cooks working at the deluxe hotels in Seoul to obtain the information on the working environment, characteristics, and the satisfaction of the cooks to improve the culinary art training program and the working environment. The results were as follows: Most of the cooks(58.7%) worked for 8-9 hours/day and 51.7% of the cooks earned 1-1.5 million won in a month. The cooks had average 1.6 licenses per person, however, their licenses accorded with their work place only with 85.3%. Subjects were unsatisfied with the pay(55.2%), but 42.7% of the cooks hoped to work in their current work place. If they could transfer to other work place, they wished to run a restaurant of their own. The unsatisfaction rate was high among the cooks worked for 10-15 years, and 19.2% of them was unsatisfied with the environment of work place and 11.5% was in promotion. The longer the working period of the cook, the higher the recognition of the culinary skill. Also, the more frequently transfer to other places, the higher the self-estimation in their skills. Subjects answered that the most important factors for good cooking are the good taste and hygiene. The quality of ingredients was recognized more important among the cooks worked for longer period. The greatest hindrance for the improvement of cooking skill was indicated as insufficient knowledge among the cooks worked under one year, lack of confidence among those worked for 2-5 years, and authoritarianism of seniors for 6-15 years. They answered that the most important qualification for cook is the sincere attitude. The cooks with under 5 years of experience indicated experience and studying attitude and the ones with over 6 years of experience culinary skill as the important factors for cooks. The important factors for promotion was pointed out as culinary skill and human relationship.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.134-148
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• 2012

This study was conducted to investigate the state of cooking activities at home and at school among the elementary school 6th graders in Gyeongbuk province. For 'interest in cooking', 86.9% of the subjects answered 'very interested,' and the answers were significantly different according to sex(male 45.6%, female 77.8%, p<0.01). Above 70.0% of the subjects answered that they could cook by themselves and the responses were significantly different according to sex(male 35.3%, female 66.7%, p<0.01). The children had experiences of chopping(64.8%), slicing round(62.3%), cutting dice(62.3%), cutting julienne(53.3%), cutting diagonally(45.1%), slicing semicircle(34.4%), and cutting paysanne(22.1%). 93.4% of the subjects had cooking experience at home and most parents(95.1%) were positive to children's cooking at home. The reasons for cooking at home were 'like to cook'(55.3%), 'to satisfy hunger'(17.5%), 'to eat foods that I want'(14.0%), etc. The only 10.7% of the subjects answered 'difficult' or 'very difficult' for the cooking classes at school. The 62.3% of the subjects have cooked the foods again at home that they learned at school, and the responses were significantly different according to sex(p<0.05). The foods that the children wanted to cook at school were pizza, spaghetti, Tteokbokki, hamburgers, etc. The children answered that they had difficulties in 'seasoning'(34.4%) and 'cleaning up after cooking'(21.5%). What the children wished about the cooking class of their schools included 'to cook more often'(35.8%), 'to cook more diverse foods'(29.7%), 'to have the school equipped with cooking tools and facilities'(14.8%), etc. Therefore, the cooking classes for the elementary school students need to be planned considering these results about children's cooking abilities, skills and demands.

• Journal of the Korea Society of Computer and Information
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• v.29 no.7
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• pp.181-190
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• 2024

This study investigated the degree of influence of satisfaction with lab classes related to the culinary arts major on academic stress and class participation in the major. This survey was conducted on 228 first-year students majoring in culinary arts at six junior colleges in the Gwangju, Jeonnam and Jeonbuk regions in the second semester of 2023. For data processing, SPSS Ver. 25.0 was used. We conducted general characteristics, reliability analysis, exploratory factor analysis, correlation analysis, multiple regression analysis on the survey data. As a result of this study, first, it was found that there was a correlation between the sub-components of satisfaction with cooking-related lab classes and academic stress and class participation. Second, the influence of satisfaction with cooking lab classes on major academic stress was found to be significant. Third, satisfaction with cooking lab classes had a significant influence on class participation in major classes. In conclusion, satisfaction with lab classes in cooking-related majors at local community colleges was found to have an effect on academic stress and class participation. In the future, we look forward to follow-up research on how culinary practice experience before entering college affects satisfaction with practical training classes, academic stress, and career and employment preparation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.102-108
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• 2003

This study investigated the current tendency of the middle school student's use of the food and nutrition information from the internet web site. The research employed web survey for the national middle school students. Middle school students usually searched the internet information to do homework and to solve the own curiosity. Forty percent of respondents had experience to get food and nutrition information from tile internet, and 74% of them were girl. Cooking method and world cooking exploring were the most wanted information among food and nutrition information. Professional cooking site and tips of food and nutrition from study aiding sites and monthly magazine sites were tile resources of food and nutrition information. The mai or reasons for searching the food and nutrition information were to know the cooking method and out of curiosity. The most unsatisfied problems were unnecessary information, too much advertisement and too difficult contents when the users approached the site to get the food and nutrition information. Students who have been not interested in and had no homework about food and nutrition, had no visiting experience of web sites for food and nutrition information. Therefore, to provide food and nutrition information for teenagers through internet, web sites were developed to have easy contents linked to study aiding site or other sites that teenagers frequently visit. Since teenager's interest about health issues is not as high as adult's one, the contents of sites must be easy for teenagers to follow and fun, however, should be based on scientific facts on food, nutrition and disease.

• Culinary science and hospitality research
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• v.22 no.8
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• pp.157-171
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• 2016

The purpose of this study was to investigate the effect of educational environment on job on the educational satisfaction and recommendation toward the educational service among the students who are major in cooking and confectionery bakery in Busan area. In addition, current student conducted to perform the moderating effect of part-time condition. In order to achieve the purpose of current study total 299 students of 2-year college students were employed and it was educational statistically analysed using SPSS 20.0 program. Three-step hierarchical regression analysis was employed to check whether the major part-time job experience had a moderating impact or not. The results showed that there was a positive correlation between the educational environment and educational satisfaction, and the adjustment effect was partially adopted in the educational environment. Eurthermore, the part-time condition has positive influence on the relationship between environmental element and educational1 satisfaction, so the moderating effect was verified. These results will be contributed to provide marketing strategy to improve the educational environment service for students as well as related foodservice industry.

• Journal of the Korean Dietetic Association
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• v.17 no.2
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• pp.142-160
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• 2011

The purpose of this study was to investigate food sanitation status in elderly welfare facilities and assess the performance of food sanitation practices. Twenty elderly welfare facilities out of 85 located in Seoul with a capacity of fewer than 50 persons participated. The food sanitation status of worktable, kitchen utensils (knives, cutting boards, ladles, spoons), and tableware and bowls were examined by ATP bioluminescence. The results found that the ATP value of knife was the highest. Those of ladles appeared relatively higher than others. Meanwhile, the tableware and bowls, although washed everyday after meals, had the lowest ATP value. This study also conducted a survey on the food sanitation practices of 32 cooking employees in the 20 facilities. Fifty-six percent were in their 40s, and 53% had graduated from high school. More than half (66%) of them had no certification of cooking. Half of the respondents had worked for at least 5 years in food service facilities, and had received food sanitation training. Among them, 31% said they applied food sanitation training while working, and 47% responded the training was very helpful. The foodservice employees demonstrated good food sanitation practices. The results show that food sanitation performance of the workers significantly differed according to their age, education level, total work experience in food service facilities, chef certification, and prior food sanitation experience.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.114-122
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• 2016

This study was conducted in order to evaluate the current status of management of students affected by food allergy and provide basic data necessary to school foodservice. A survey was conducted on 300 nutrition teachers (dietitians). For food allergy management, 79.3% of participants regularly checked on students with food allergy. The rate of providing allergy-free or alternative food for students with food allergy was 35.7%; and the reasons for not providing such food was 'lack of cooking time and employees' (69.4%). Furthermore, 79.7% of participants provided nutrition education and counseling for students with food allergy and the reasons for not providing education and counseling was 'lack of time' (59.0%). Nutrition teachers (dietitians) with experience of job training related to food allergy comprised 53.7%. The mean score of importance of food allergy management was 4.02/5.00. The items with high scores of importance of ${\geq}4.20/5.00points$ were periodical check on students with food allergy, sending newsletters or homepage posting of foods causing allergy; however, provision of allergy-free or alternative food scored 3.64/5.00 points. The score of importance was significantly higher in those who checked on students with food allergy (p<0.05), offered allergy-free or alternative food (p<0.01), and in those with experience of job training (p<0.05) than those who did not. Therefore, in order to manage students with food allergy, nutrition teachers (dietitians) require on-going training on food allergy in order to practice provision of alternative foods and administrative support to the cooking personnel and facilities.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.677-689
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• 2009

The purpose of this study was to evaluate food safety practices and knowledge of foodservice workers at senior welfare centers. A self-administrated questionnaire was administered to 1200 foodservice workers at senior welfare centers in Seoul, Incheon and Gyeonggi province. Two hundred five responses were returned, with 181 usable for analysis. Statistical analyses were conducted using SPSS for Windows(ver.14.0). Volunteers of respondents comprised 64.1% while chefs and employees comprised 20.9%. Food safety practices were assessed using a 5-point scale(1: strongly disagree - 5: strongly agree), and the average score of food safety practices was 4.27. For specific practices, 'personal hygiene (4.46)' scored the highest, followed by 'cleaning and sanitizing(4.43)', 'separate handing(4.40)', 'cooking process(4.11)', and 'receiving and storing(4.05)'. There were significant differences in the practice average score by age(p<0.01) and experience of food safety education(p<0.01). The total score for food safety knowledge was 14.43 out of 20 points. In the category of food knowledge, 'equipment and facility(80.5%)' had the highest correct answer rate, followed by 'personnel hygiene(75.9%)', 'cooking process(70.4%)', and 'cleaning sanitizing(65.8%)'. There were significant differences in the knowledge total score by job type(p<0.05), age(p<0.05), working experience(p<0.05), chef certification (p<0.01), and frequency of food safety education(p<0.01). The knowledge and practice scores were significantly correlated(p<0.01). This study suggests that food safety education for foodservice workers should be conducted continuously and repetitively, and the development of proper education materials is needed to improve the effectiveness of food safety education for chefs, employees and volunteers at senior welfare centers.

• The Journal of the Convergence on Culture Technology
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• v.7 no.1
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• pp.272-283
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• 2021

The purpose of research is to suggest the direction of rural tourism and food products by looking at the relevance of the intrinsic motivation and food preference. Through the analysis, factors of 'leisure oriented', 'family oriented', 'relationship oriented', 'health oriented', and food preference 'cooking health', 'material function', 'local resource' and 'consume experience' were extracted. Through the correlation analysis, 'leisure and health oriented' was found to be significant with cooking health, 'relationship and health oriented' was significant with material function, 'leisure, family and relationship oriented' was significant with local resource and 'relationship oriented' was significant with consume experience. Therefore, tourists who want rest, healing and health need to provide healthy dishes, tourists who want family and leisure provide local or special dishes, and tourists who want to have a relationship with people need to provide functional foods or herbal medicine dishes. Food products that meet the needs of tourists will induce revisit by increasing tourist satisfaction and bring economic revitalization of the region through the expansion of rural tourism.

• Journal of the Korean Dietetic Association
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• v.30 no.2
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• pp.95-111
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• 2024

The Smart Hazard Analysis Critical Control Point (HACCP) management system, which integrates information technology (IT) to automate and analyze big data, has been introduced into school food services. This study investigated the job performance, job satisfaction, and job stress of employees in school food services using Smart HACCP. Data were collected via questionnaires from 350 employees in school food services who utilized Smart HACCP and worked in Gyeonggi-do or Incheon. The questionnaire included general information, workplace characteristics, HACCP education status, job performance, and job satisfaction according to the use of Smart HACCP, and general job stress. The responses showed that 92.3% of the participants had received HACCP education in the workplace, and 66.6% understood the content of the education. Among the HACCP process stages, CCP2 (Food Handling and Cooking) and CCP3 (Cooking Completion and Distribution) were the stages at which all participants were using Smart HACCP. CCP3 had the highest percentage (61.4%) of participants who experienced feeling the maximum reduction in their tasks by using Smart HACCP. The Smart HACCP job performance at CCP1 (Inspection) and Smart HACCP job satisfaction were higher in workplaces with 6~10 employees, compared to those with 10≤ employees (both P<0.05). The Smart HACCP job performances at of CP1 (Refrigeration and Freezer Temperature Management) and CP2 (Cleaning and Disinfection of Food Contact Surfaces) were significantly affected by the work area. General job stress was significantly higher in cooks than in cook practitioners, higher in employees with cook certification than in those without it, and higher in employees with work experience (<1 year), compared to those with 5~10 years or 10~15 years' experience. In conclusion, employees' job performance and satisfaction with Smart HACCP need to be enhanced to improve hygiene in school food service. This requires the effective management of their job stress.