• Journal of Food Hygiene and Safety
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• 제30권1호
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• pp.13-27
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• 2015

A systemic review on the factors affecting food catering hygiene was conducted to provide information for risk management of food catering in Korea. In total 47 keywords relating to food catering and food hygiene were searched for published journals in the DBpia for the last decade (2005-2014). As a result, 1,178 published papers were searched and 142 articles were collected by the expert review. To find the major factors affecting food catering and microbial safety, an analysis based on organization and stakeholder were conducted. School catering (64 papers) was a major target rather than industry (5 pagers) or hospitals (3 papers) in the selected articles. The factors affecting school catering were "system/facility/equipment (15 papers)", "hygiene education (12 papers)", "production/delivery company (6 papers)", food materials (4 papers)" and "any combination of the above factors (9 papers)". The major problems are follow. 1) The problems of "system/facility/equipment" were improper space division/separation, lack of mass cooking utensil, lack of hygiene control equipment, difficulty in temperature and humidity control, and lack of cooperation in the HACCP team (dietitian's position), poor hygienic classroom in the case of class dining (students'), hard workload/intensity of labor, poor condition of cook's safety (cook's) and lack of parents' monitoring activity (parents'). 2) The problem of "hygiene education' were related to formal and perfunctory hygiene education, lack of HACCP education, lack of compliance of hygiene practice (cook's), lack of personal hygiene education and little effect of education (students'). 3) The problems of "production/delivery company" were related to hygiene of delivery truck and temperature control, hygiene of employee in the supplying company and control of non-accredited HACCP company. 4) The area of "food materials" cited were distrust of safety regarding to raw materials, fresh cut produces, and pre-treated food materials. 5) In addition, job stability/the salary can affect the occupational satisfaction and job commitment. And job stress can affect the performance and the hygiene practice. It is necessary for the government to allocate budget for facility and equipment, conduct field survey, improve hygiene training program and inspection, prepare certification system, improve working condition of employees, and introducing hygiene and layout consulting by experts. The results from this study can be used to prepare education programs and develop technology for improving food catering hygiene and providing information.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 한국축산식품학회 1997년도 임시총회 및 제20차 추계학술발표회
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• pp.155-155
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• 1997

• Korean Journal of Occupational Health Nursing
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• 제24권1호
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• pp.11-18
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• 2015

Purpose: The purpose of this study was to test effects of fatigue reduction program for women workers at a food production company. Methods: A quasi-experimental design was conducted. Eighteen workers in vitamin E group, 16 workers in vitamin E and stretching group, and 18 workers in stretching only group participated. Participants were evaluated at baseline and 8 weeks. Results: The results showed that stretching only group had a significant impact on reducing of fatigue level compared to those of a vitamin E group. Conclusion: Although vitamin E supplement has not shown decreasing fatigue level, the positive effect of stretching exercise may have high applicability to a workplace.

• Design & Manufacturing
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• 제7권1호
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• pp.40-44
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• 2013

My company develops, manufactures injection mold and produces thin-walled cosmetics and food containers. Without high quality and low production cost, it is hard to compete in the market. To be competitive, a company has to utilize mold with as many cavities as possible to lower manufacturing cost. Eject plate abrasion and deformation cut down mold lifespan, troubles during injection lower productivity and foreign substances in molds cause abrasion. This study focuses on how to improve mold life and productivity, and to slow down mold abrasion.

• Culinary science and hospitality research
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• 제14권4호
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• pp.456-468
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• 2008

This paper analyzes how the service quality affects customer satisfaction and loyalty, focusing on a franchise restaurant company 'Wonhalmoney Bossam'. The result shows that store locations and food cost of the menu, as an additional quality formation factor, influence customer satisfaction and loyalty rather than the main quality formation factors. This study strongly suggests the marketing preparation of menu price and the choice of locations are most significant as an additional factor. Therefore, Korean food restaurants should develop their marketing strategies from the customer's point of view, and reasonable price setting and menu selection with appropriate location will create customer satisfaction and revisit.

• Culinary science and hospitality research
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• 제10권4호
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• pp.133-144
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• 2004

The object of this study was to investigate the effect of food material supply system on productivity in institutional foodservice. This study was examined by food service companies were enlisted under the influence of domestic enterprises, which used central supply system for the central kitchen operation and efficiency food material circulation system. The main result of this study was as follow: According to the analysis of these data, enlargement of efficiency in food utilization was placed at rising of utilization Processing food materials. And resulted in good expectations such as competitive strengthening, quality capacity strengthening and improvement in sanitary conditions from a productivity point of view.

• Korean Institute of Interior Design Journal
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• 제24권4호
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• pp.70-79
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• 2015

The concept of food and beverage space in modern society is changing into complex space where various experiences are provided. With the increase of food service brands, those brands are getting standardized. Providing more differentiated experience and service became an element of competition to companies. The flagship stores among stores presented by companies have much influence on promotion and sales. Thus, it would be necessary to provide integrated service by adopting service design process for the differentiated design of such experiential space. The objective of this study is to examine the satisfaction of service design of food and beverage flagship stores. By creating a checklist to evaluate the space through the theoretical consideration of flagship stores and service design, the satisfaction of service design of food and beverage flagship stores was analyzed. Through the survey with users of the case space, it was possible to check the satisfaction of the service design elements applied to the food and beverage flagship store space. The satisfaction with service design was evaluated through the 5point scale. When the average point was high, the satisfaction with service design elements was high. In the results of the analysis, regarding the spatial composition of flagship stores, the overall interior/exterior atmosphere should contain the image of the company. As flagship stores compose space that can express various event space and company itself on top of the space for sales, they should present the spatial composition differentiated from other general commercial spaces. The significance of a study on service design of flagship stores is to show positive effect on flagship store space. In the future, it would be necessary to have comparative analysis on domestic and foreign cases applied with the service design process, and also to analyze the strategies in the aspect of service design.

• Korean Journal of Artificial Intelligence
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• 제3권1호
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• pp.1-4
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• 2015

These days, men live better lives owing to economic growth. They are interested in basic desire such as clothing, food and dwelling. This study investigated food and/or eating. Men like to take better quality food to be healthy. They can hear food problems easily by news to satisfy desire. On October 13, 2014, Dongsuh Food Company was prohibited to distribute a serial product named 'Post Almond Flake' (Statistics Korea). Dongsuh Food was found to produce finished product by mixing contaminants without inspection of colon bacillus, and Crown Confectionery was found to produce 'Organic farming wafer' and 'Organic farming choco wafer' from March 2009 to early August, 2016 cognizing rejection at inspection not to inform Ministry of Health and to sell product amounting to 3.1 billion KRW .

• Journal of the Korea Safety Management & Science
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• 제15권2호
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• pp.151-159
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• 2013

This paper reviewed the relationship between internal marketing(management support, education, pay system, internal communication, employment security) and food safety climate(prevention, superior attitude, work condition), and the moderating effect of employment type(permanent or temporary employees) in food service company. Based on the responses from 304 responses, the results of hierarchical multiple regression analysis showed that 4 factors(management support, education, internal communication, employment security) effect positively on food safety climate(prevention, superior attitude, work condition). The positive effect of internal communication on superior attitude and work condition appeared to be more positive in permanent employees than in temporary employees. And the results of t-test analysis showed that permanent employees perceived more positively all internal marketing factors(management support, education, pay system, internal communication, employment security) and food safety climate(precaution, superior attitude, work condition) than temporary employees.

• Proceedings of the PSK Conference
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• 대한약학회 2002년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2
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• pp.396.2-396.2
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• 2002

Analytical results during the proficiency test managed by Kyungin Regional Korea Food ＆ Drug Administration were proposed to be influenced by several factors. Data of several factors were collected along with the test results with ibuprofen and sobrerol formulations. The collected data were the use of internal standard, academic background and career of analytical personnel, production size of the company and location of the participating laboratory. (omitted)