• Agribusiness and Information Management
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• 제2권1호
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• pp.117-128
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• 2010

Coordination has been identified as a concern in the cross-cutting issues of food security and nutrition (FSN) in Cambodia. Food Security and Nutrition Information System (FSNIS) in Cambodia is the only "entry portal" to support policy formulation and decision-making with regard to FSN. While this knowledge and information management system has earned a respectful reputation, Council for Agricultural and Rural Development (CARD) faces many challenges in the implementation of the system. This paper will present how FSNIS has been developed and impacts on policy or strategy related to FSN. In addition, sustainability of the system is a key challenge for FSNIS; yet it is interesting to see how it works. Along with a success story, FSNIS is recognized by its stakeholders as the most successful knowledge and information management system in the field of FSN in Cambodia.

• Nutrition Research and Practice
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• 제17권2호
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• pp.356-370
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• 2023

BACKGROUND/OBJECTIVES: School food service has played an important role in promoting the health and physical condition of students by providing students with a balanced and nutritious diet. Therefore, boosting the quality of school food service and improving the students' satisfaction is critical. For this purpose, this study examined the structural causal relationship among the quality of school food service factors, emotional responses, and satisfaction in China. SUBJECTS/METHODS: This study was conducted with 4th-6th-grade students from 6 junior high schools in Henan province of China, with 590 questionnaire responses (87.3%) collected and statistically analyzed. RESULTS: The school food service quality factors (including menu management, dietary education, facilities management, price and food distribution management, and personal hygiene during meals) must be enhanced to boost the students' satisfaction. In addition, the study used questionnaire survey data to validate the full mediation of students' emotional responses between school food service quality factors and student satisfaction. CONCLUSIONS: Students' emotions also play an important role in influencing the quality of school food service, all of which affect the emotional responses of students. Therefore, students' positive emotions are an important indicator for improving the quality of school food service. A national support policy is necessary for the ongoing maintenance and development of various programs that drive students' satisfaction and promote the adoption of education guidelines for school food service in China.

• 한국식품조리과학회지
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• 제29권5호
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• pp.617-624
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• 2013

Korean Food Globalization has been launched as a tool of civil ambassador and the high value-oriented industry. According to department of statistics in 2012, the trend of Korean food globalization from international visitors of Chinese and Japanese has grown. Hence, this study is purposed to identify the level of satisfaction of Chinese and Japanese consumers based on their food-related lifestyle. The survey was conducted by interviewing 403 Chinese and Japanese visitors who have experienced Korean food. The survey questionnaire was composed of 3 parts of demographic information, food-related lifestyle, and satisfaction of Korean restaurant. As factor analysis results, 3 factors were yielded for the food-related lifestyle factors-a eat-out preferred group, a health preferred group, and a taste preferred group, and 3 factors were generated for Korean restaurant satisfaction-hygiene and service, menu, and food quality. For cluster analysis, 3 clusters were identified as follows: high interested in food itself, health interested, and taste interested. Female appears to be significantly different in terms of 3 clusters than male. Nationality shows that Chinese consumers showed a high interest in food itself whereas Japanese consumers were high interested in health. With regard to Korean restaurant satisfaction, service appeared to be important in Chinese consumers while Japanese consumers showed a higher mean value on serving size, price, and nutrition. The findings concluded that by understanding the nature of food-related lifestyle of international visitors, marketing strategies can better meet visitors' expectations and increase their satisfaction with Korean restaurants.

• 한국식품조리과학회지
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• 제33권3호
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• pp.342-352
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• 2017

Purpose: The purposes of the study were to evaluate dietitian's practices for sustainability management and identify barriers of sustainability management at school foodservice. Methods: A total of 220 dietitians working in Daejeon and Chungnam area were surveyed. 187 responses were analyzed for the study. Data were analyzed using SPSS Windows. Results: The respondents were 36% in their 20 s, 38% in their 30 s, 39.6% in elementary schools, 33.7% in middle schools and 26.4% in high schools. Among dietitian's practices for sustainability management, the item with the highest self-evaluation was purchase eco-friendly food (3.75). The category with the highest score was procurement (3.52), by waste management (3.48), production (3.39), menu management (3.36), facility and energy management (3.20), personnel management (3.18), and nutrition education (3.04). In the area of menu management, production management, facility and energy management, nutrition education, and personnel management, scores of elementary school working dietitians were the highest, followed by middle school and high school (p<0.001). The most perceived factor for barriers to sustainability management was principal's indifference to sustainability management (4.10 out of 5 points). ietitian's sustainability management practices and barriers showed a negative correlation. Conclusion: It is necessary to dietitians, employees, and principals' awareness about sustainability management in order to perform effective sustainable management school foodservice.

• 품질경영학회지
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• 제38권2호
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• pp.212-224
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• 2010

After the introduction of Volume-based Waste Fee System for municipal wastes, the disposal of food wastes became an issue in society. As this reason, recycling food wastes facilities play an important role such as converting of food waste into animal feed or composting of food waste. Therefore, there is need of efficiency measurement of the facilities to reduce the inefficiency of factors. The purpose of this paper is to make a reasonable suggestion for the improvement of inefficient recycling food wastes facilities. This paper assesses the relative efficiency of recycling food wastes facilities by examining the relationship between inputs and outputs in 41 facilities using data envelopment analysis(DEA). The result shows that 4 facilities whose values of CCR efficiency are 1, and 10 facilities whose values of BCC efficiency are 1, RTS indicates IRS of 17 facilities and CRS of 6 facilities.

• Agribusiness and Information Management
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• 제6권2호
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• pp.13-23
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• 2014

The world is in the process of a structural change related to ICT convergence knowledge industries. ICT is leading to the creation of new products and services, and is making our lives more convenient, safer, and more efficient. In advanced countries, many studies have been conducted with the goal of developing new business models converged with ICT, and this is also the case in the food industry. Korea possesses world-leading ICT, and if this ICT is applied to the food industry, a world-class new business model can be developed. The u-Food System, which is in the process of development in Korea, is a next-generation food system that can allow food providers, consumers, and distributors to access various types of information about food products, including traceability, distribution, safety, quality, and freshness, and manage this information. It is a future food system that converges ICT, biotechnology and sensing technology with food. Based on the u-Food System, this paper will introduce the status of current smart quality distribution technologies that converge ICT (such as sensor tag, sensor network, LBS, GIS, and CDMA) with food technologies (such as traceability, quality, distribution management) to manage the safety and quality of fresh food in the distribution process.

• 한국식품위생안전성학회지
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• 제26권2호
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• pp.171-181
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• 2011

Though food safety efforts of the government has been increasing, but the health hazards resulting from food does not stop and thus increases consumers' anxiety and distrust of government. For more reliable safety management, developing analysis and intake measurement methods and strengthening regulatory control with strict criteria is necessary. In addition, as not only the known hazards by now, but also unknown but obvious hazards are simultaneously ongoing in current environments, the unified risk management and health assessment for food, health food and medicines from the media is critical. As risks and damage to health may show up after a long time after exposure, preventive measures and strategies for safety control is also needed.

• 한국조리학회지
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• 제3권
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• pp.181-202
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• 1997

It is a Heavy Factor of the Labor, Food and Beverage Raw Materials Cost for the Food Service Industry Management of a Hotel Restaurant Operation. Especially, Food & Beverage Raw Materials are the Primary Factor of Determine the Product of Food & Beverage Quality for Sale in the Restaurant and that are Accompany with Cost. Therefore, This paper included that Analyze and Research of Purchasing Pattern, Propose to a New Concept of the Food & Beverage Purchasing Management for a Action about Purchasing Management Effectively.

• 한국식생활문화학회지
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• 제11권2호
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• pp.235-242
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• 1996

Sanitary management practices from 8 packaged meals (Dosirak) manufacturing establishments were surveyd during production and distribution and their microbiological quality of dosirak items marketed in CVS were analyzed. Correlation coefficients were calculated to deternine significant relationships between sanitary management practices and microbiological quality of packaged meals. The results of self evaluation on sanitary management practices indicated 'doing practice well' in personnel and equipment sanitation management but time-temperature control management were practiced satisfactorily only about 55% as compared with the managerial standard guidelines. Significant relationships between the status of actual sanitary management practices and microbiological quality of Dosirak items were not found, but general status of microbiological quality of Dosirak items revealed positive relationship with the size of operational structure and the status of time-temperature control management practices.

• 한국조리학회지
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• 제4권
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• pp.317-345
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• 1998

According to this study, Korean food department rather than Western food department and business department rather than food & beverage department is more separated with the greater difference. It is surveyed that the main reason to separate from food service is dissatisfaction to wage followed by six reasons. In the light of management the separation of employees gives management a positive aspect, but the separation of necessary employees bring about a big problem. That the separation rate of food service industry which greatly depends on personal service is high causes many bottleneck to development of food service industry. If the saparation rate of employees is high, it is difficult to maintain consistency of service quality. It is impossible to think that immature service new employee gives customer strong impression. Subsequently the spending of time and cost to train new employees and management reproaching supervisors makes morale of employees dropped. That is why the very this influences selling. To improve the vicious cycle of that serve absence in food service Operators of food service industry should be escaped from their fixed ideas. It is time to need management consciousness which wants to have real content rather than external growth. It is revealed that more than 80% of investment of most of food service industry goes to facility investment. A part of the investment cost should be invested to foster professional manpower. And if employees can have owner consciousness by continuous support and positive investment in training which can give real intention to their lives and vocational pride, it is believed that the future of food service industry in Korea is promising.