• Journal of Food Hygiene and Safety
• /
• v.24 no.1
• /
• pp.19-26
• /
• 2009

This study was undertaken to analyze the hygienic problems of group food services and to predict the outbreak patterns of future food-borne diseases. A delphi survey with 20 experts identified the main causes of food-borne outbreaks in group food services as improper hygienic management of raw food materials, washing of worker's hands, dividing the spaces and unsanitary retail storage. Vibrio parahaemolyticus, Escherichia coli (EPEC), non-typhoid Salmonella serotypes, Staphylococcus aureus, Escherichia coli (ETEC), norovirus, and the hepatitis A virus all have potential to cause outbreaks of food-borne disease. We analyzed the daily food use and the possibility of food-borne outbreaks in school food services for fruits, milk, fish, pork, eggs, and meat as raw food materials, and bibimbab, soybean sprouts muchim, spinach namul, cucumber sengchae, jabchae, and pork bulgogi as prepared food items. Frozen (${\leq}\;-20^{\circ}C$) and refrigerated ($0{\sim}10^{\circ}C$) processed foods are popular items in group food services. Their storage, heating, and chemical sanitization methods are potential sources of food disease outbreaks. Our results can be applied to a well-organized hygiene control system and can be used to develop menus for preventing food-borne outbreaks.

• Journal of the Korean Dietetic Association
• /
• v.23 no.1
• /
• pp.94-105
• /
• 2017

A menu labeling initiative is a lawful regulation with an aim to promote public health by providing customers the right to make informed menu choices. As college years are a critical period in which students form dietary habits, which are sustained throughout their lives, provision of nutritional information at the university dining services is important to students' health and life. Due to the lack of research on menu labeling at university dining services, the purpose of this study was to examine college students' attitudes and motivations toward menu labeling at university dining services, as well as their use intentions toward nutrition information at university dining services. Data were collected from a self-administered survey distributed to 484 college students who had experienced university dining services. Motivations of university students toward menu labeling were categorized into 'knowledge pursuit' and 'health pursuit'. Students' attitudes toward menu labeling had a positive effect on their intention to use menu labeling at university dining services. The findings of the study indicated that female students, or those who frequently used nutrition information, tended to have higher attitudes, motivations, and use intentions toward nutrition information. The study results suggest that facilitation of healthy eating environments at university dining services by offering nutrition information, and nutrition and health education is necessary.

• Korean Journal of Community Nutrition
• /
• v.5 no.1
• /
• pp.83-91
• /
• 2000

The aims of this study are to evaluate the quality of hospital food services and the evaluate the quality in selected hospitals trough the use of the questionnaires. A survey of 30 hospital food and nutrition service department was undertaken and detailed information was collected from each, including, surveys of 1, 016 patient. Statistical data analysis was completed using the SAS/win 6.11 package for descriptive analysis, t-test X$^2$-test ANOVA principal component analysis , and cluster analysis and cluster analysis. In the case of patient satisfaction with hospital food and food services, overall satisfaction scores of male and female were 3.54 and 3.45 showing higher levels than the average score(3.00) The aspect of the food and food service which received the lowest ratings by patients was 'meal rounding while dining'. After conduction of factor analysis of variables affecting the patients meal satisfaction 3 groups including the 'menu satisfaction factor', 'service satisfaction factor ' and 'nutrition management satisfaction factor ' were selected. 3 clusters were categorized by the 'service cluster' 'nutrition management cluster', 'men cluster', and 'menu nutrition service cluster' after conducting a cluster analysis with influencing variables affecting patients meal satisfaction. The overview results of patient satisfaction by cluster were : in the case of the service group, such factors as taste, portion size, dealing with complaints while dining meal rounding while dining should be managed with caution In case of the nutrition management group, such factors as taste, portion size, temperature of the food intake, and dependence on hospital food should be managed with care, In the case of the menu groups, such factors as punctuality of meal times, contaminated substances in meals and serving mistakes, cleanliness of dishes, kindness of the server meal rounding while dining should by particularly managed with importance.

• Journal of the Korean Dietetic Association
• /
• v.7 no.3
• /
• pp.274-281
• /
• 2001

The purpose of this study was to improve menu management of welfare institutions for mental-disorders. Special objectives were: to analyze dietitians' special considerations for menu planning in the view of nutrition, recipients' food preferences, and foodservice management; and to interprete menus by food groups and food costs. An open-ended questionnaire was developed and sent to 55 dietitians of welfare institutions for mental-disorders by a fax. Dietitians were asked to write their special considerations for menu planning relating to the nutrition, recipients, and menu management. A total of 46 dietitians responded to the questionnaires. Also, 32 weekly menus were sent to analyze in this study. Results of this study showed that dietitians considered specially energy, proteins, vitamins, minerals, and fats for recipients's health conditions and daily RDA. However, dietitians wanted more information about right menu plan manuals for psychiatric patients. Analysis of weekly menus showed that milk and milk products were th most insufficient serving food group in these institutions. Also, snacks (p<0.05)and milk products (p<0.05) serving was significantly affected by higher food costs. The results implicated that future research on menu development should be necessary for nutritional balanced meal services in welfare institutions.

• Journal of the Korean Society of Food Culture
• /
• v.13 no.1
• /
• pp.47-58
• /
• 1998

Although it is increasing the number of day-care centers in Korea, but the quality of food and nutrition service are not increased sufficiently. The purpose of this study was to investigate the current practices of food and nutrition service in day-care centers. Questionnaire were sent to the directors of 750 day-care centers and 253 returned the complete answers. Staffing structure revealed that only 13% of the facilities had a dietitian. And compared with centers without a dietitian, there were more centers having nutritional standards, using facilities for service, and having long-term planning of meals in centers with a dietitian. In the using of foodservice budget, the centers having dietitian consumed more money for subsidiary dishes than for the staples. All centers needed increment of supplementation for the cost of foodservice and for hiring a dietitian. To improve the quality of food and nutrition services in day-care center, foodservice practices have to be conducted by professional personnel and to confirm the standard of service and to inspect the management of food and nutritional service.

• The Korean Journal of Food And Nutrition
• /
• v.21 no.3
• /
• pp.355-365
• /
• 2008

The purpose of this study was to investigate the food sanitation awareness and performance of foodservice industry employees. Based on a literature review, a questionnaire was developed to identify the food sanitation education, experience, knowledge, and food sanitation practices of the employees. A total of 376 Korean food industry employees participated, and there were 344 usable questionnaires. In the analysis of food sanitation knowledge, the statements "clip fingernails short and do not use nail polish", and "if feeling sick, even with a minor cold, speak to your supervisor immediately", had the highest and lowest percentages of correct answers, respectively. In assessing employee sanitary management practices, many correctly acknowledged "clip fingernails short and do not use nail polish" and "wash hands after using the toilet", which received high scores; however, "use hands to pick up ice" and "if feeling sick, even with a minor cold, speak to your supervisor immediately" had low scores. The sanitary knowledge and practice levels of the employees were not significantly different according to gender, age, work area, job title, or duration of duty. Among the surveyed industries, employees of special restaurants had the least sanitary knowledge(p<0.05) and practice scores(p<0.001). Employees who had worked for $1{\sim}3$ years presented the least sanitary management practice level scores(p<0.05).). In addition, college students and participants without hygiene educational experience showed the least levels of sanitary knowledge(p<0.01). Scores for sanitary management practice were higher when hygiene education was regularly conducted more than once per month. Employees showed significantly higher knowledge and sanitary management practice levels when they were required to use a sanitary checklist(p<0.001), and employees who were trained in HACCP had significantly higher sanitary checklist scores(p<0.05). In foodservices that applied HACCP, the employees showed higher knowledge and sanitary management practice levels(p<0.001).

• Journal of the Korean Society of Food Culture
• /
• v.31 no.1
• /
• pp.73-80
• /
• 2016

The purpose of this study was to identify the change attributes of food courts inside department stores or shopping centers, which are becoming more sophisticated and gentrified. A survey was conducted regarding customer satisfaction level of food services, which influences customers' revisit behavioral intentions, to provide future development direction. Using an exploratory factor analysis, 55 questions on food and beverage service, atmosphere, comfort, sanitation, and food quality were produced. This study tested how these choice factors affect customers' positive or negative impressions of their dining experiences through multiple regression analysis. Results indicate that 'food service' was the most important factor contributing to customers' positive impressions along with higher revisit behavioral intentions. On the contrary, respondents who received poor 'food service' had higher negative impressions with low revisit intentions. The results and findings of this study will positively influence marketing and customer relationship management and thus help design of successful strategies for food court development.

• Journal of Distribution Science
• /
• v.20 no.9
• /
• pp.97-107
• /
• 2022

Purpose: Online-To-Offline Food Delivery Services (O2O-FDS) is a new element in hotel supply chain that digitalizes traditional food delivery practices using new technologies. Targeting hotel guests, the present research is to explore the role of trust in the relationship between food delivery app on loyalty, price efficiency, and convenience. This new perspective is an essential value addition in the field of hotel marketing in relation to O2O-FDS. Research design, data and methodology: The present research conducted the mediator variable regression analysis as a main statistical methodology to identify the connections between three main constructs using total 244 South Korean participants that were recruited from the professional research company in Korea. Results: The statistical findings based on three steps of mediator regression approach strongly indicate that the trust of food delivery app in the hotel sector plays a moderating role in the relationship between price efficiency and convenience of food delivery app and customer loyalty of food delivery app in the hotel business. Conclusions: This research concludes that hotel practitioners must strive to provide adequate information on food delivery applications in order to increase price efficiency and convenience relative to traditional food and beverage services, influencing consumer trust in food delivery technology.

• Journal of the Korean Dietetic Association
• /
• v.25 no.1
• /
• pp.17-29
• /
• 2019

This study examined sanitary education and performance of sanitary management among employees related to cooking in school food services in Sejong. A total of 193 subjects (19.2% for kindergarten, 42.5% for elementary school, and 38.3% for middle and high school) participated in this questionnaire survey. The frequency of sanitary education was highest at 63.7% once a month, and it was higher in the order of middle and high school, elementary school, and kindergarten (P<0.001). The most important contents of sanitary education were personal sanitary management (43.5%), food material management (25.9%), and sanitary and safety management of equipment and utensils (17.6%). The necessity of sanitary education recognized by the subjects was absolutely necessary at 69.9% and necessary at 28.0%. The application of knowledge from sanitary education is high in proper application at 50.8% and absolute application at 40.4%. The improvement effect after sanitary education was higher in kindergarten than in elementary school and middle and high school (P<0.01). The performance of sanitary management was high at 4.7 out of 5. In particular, personal sanitary management was the highest in elementary school at 4.8 followed in order by middle and high school (4.7) and kindergarten (4.6) (P<0.01). The necessity of sanitary education and the application of knowledge obtained from sanitary education to the food service showed a significant and positive correlation with the sanitary management performance (P<0.05, P<0.001). These results highlight that the need for customized sanitary education for institution types and an awareness of sanitary education by employees will enhance sanitary management in school food service.

• The Korean Journal of Community Living Science
• /
• v.19 no.4
• /
• pp.537-546
• /
• 2008

The purposes of the study was to identify customers' satisfaction factors regarding foods and services in food courts in big department stores and discount stores in Seoul and Cheonan. A survey of 235 customers was conducted regarding customer satisfaction levels and factors of food and services. Customers' perceived level of attributes were identified into eight underlying dimensions by factor analysis as follows: factor 1 was "cleanliness": factor 2 "service quality": factor 3 "accuracy": factor 4 "atomosphere": factor 5 "food quality": factor 6 "menu information": factor 7 "price" and the eighth factor was "food result". Regression analysis indicated that "cleanliness" was found to be the most important factor contributing to customers' overall satisfaction. There were significant differences in customers' perceived satisfaction level of "food quality"(p<0.01), "accuracy", and "price" factors(p<0.05) between department stores and discount store. The customers' perceived satisfaction levels of "accuracy", "food quality" and "price" factor at a large store food court are higher than those of department store food court. Comparing location of food court, there were significant differences in customers' perceived satisfaction level of "accuracy" and "price" factors between in Seoul and Cheonan(p<0.001). The customers' perceived satisfaction levels of "accuracy" and "price" at the discount store in Seoul are lower than those of food court at Cheonan. It is suggested that the management should pay attention to the sanitation of their dinning halls, kitchens, hygienic dishes, hygienic water fountain, employee hygiene, and a proper place to put used dishes to increase the customers' satisfaction.