• 한국식품영양과학회지
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• 제39권4호
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• pp.613-623
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• 2010

본 연구는 충북지역 유치원 재학원아의 학부모 312명을 대상으로 급식의 이용실태, 인식, 31개 급식품질특성에 대한 중요도 및 수행도와 전반적인 만족도를 분석함으로써 향후 유치원 급식의 질 향상과 합리적인 운영에 기초가 되는 자료를 제공하고자 하였다. 조사대상인 학부모 중 여성이 66.7%, 남성이 33.3%이었으며, 아버지의 직업은 84.5%가 직장인이었으며 어머니의 직업은 54.5%가 직장인이었다. 조사대상 유치원에 재학 중인 자녀는 남자가 61.2%, 여자 38.8%로 나타났고 자녀의 나이는 만 5세가 36.5%로 가장 많았다. 유치원의 급식담당자를 대상으로 급식 운영 실태를 조사한 결과 영양사가 배치된 곳은 77.3%이었으며 영양사 미배치 시 식단 작성은 원장, 원감 또는 보육정보센터를 이용하는 경우가 40%로 높았다. 조리사가 배치된 유치원은 81.8%이었으며 배치된 조리사의 수가 1명인 경우가 대부분으로 조사되었으며 식사장소로는 유치원 전용급식실 이용하는 곳이 29.6%로 나타났고 급식비는 1달 20일 기준으로 평균 1927.95원이었다. 학부모대상 유치원 급식에 대한 의견조사 결과 급식 참여이유에 대해 '시간 연장제, 종일제 수업으로 인하여'가 50.5%로 가장 높은 응답률을 나타냈고, 점심급식 이외의 추가급식을 원하는지에 대해서는 추가급식을 원하지 않는 경우가 71.5%로 나타났다. 학부모의 급식 필요성에 대한 인식도 조사 결과 평균 4.46점으로 나타나 높은 수준인 것으로 나타났으며 유치원 급식서비스 품질특성에 대한 중요도 및 수행도 측정도구의 타당성을 검증하기 위한 요인분석결과 31개 속성들은 음식, 메뉴, 시설, 위생, 분위기, 급식효과 영역의 6개 영역으로 구분되었다. 급식 품질특성에 대한 중요도와 수행도 분석결과 속성과 영역 모두에서 중요도가 수행도 보다 높게 평가되어 모든 품질에 대해 개선이 요구되는 것으로 나타났다. 중요도-수행도 분석결과를 도식화 한 결과 '식탁 및 의자의 안전성', '환기', '식기의 위생', '식탁 및 의자의 위생', '식탁 및 의자의 위생'으로 속성이 중요하다고 판단되지만 잘 수행되지 않는 것으로 나타났다. 유치원이 위치한 지역, 시설유형, 급식운영 형태에 따라 학부모가 인식하는 급식의 중요도 및 수행도를 비교한 결과 군지역의 중요도 및 수행도 점수가 더 높았고 위생영역은 사립유치원에서, 급식의 효과 영역은 국 공립 유치원에서의 수행도 점수가 높았으며 공동운영일 경우 중요도 및 수행도 점수가 더 높았다. 유치원 급식에 대한 전반적인 만족도를 조사한 결과 평균 3.74점으로 보통수준의 만족도 점수를 나타냈다. 전반적인 만족도에 영향을 주는 급식품질속성을 분석한 결과 31개 속성들이 전반적인 만족도에 대해 46.31%의 설명력을 보였으며 '안전한 식재료'가 전반적인 만족도에 가장 유의한 영향을 주는 것으로 나타났다. 따라서 정부보조금의 확대와 시설운영에 있어서 보다 적극적인 행정기관의 지원 체계 강화가 요구되며 급식의 원료자원인 음식 및 물적 자원인 급식관련 시설 위생과 식사시설의 지속적인 개선이 요구된다. 또한 전반적인 만족도에 영향을 주는 급식서비스 품질속성을 고려하여 보다 보완되고 체계화된 유치원 급식프로 그램의 명문화가 요구된다.

• 한국조리학회지
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• 제14권2호
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• pp.193-204
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• 2008

The purpose of this study is to research about the relation between high-involving work system and organizational commitment of kitchen employees in food-service industry as one of the performance variables. For this research, a survey was done based on the people living in Seoul. Total 451 copies of questionnaire were distributed from $2^{nd}{$ April through $30^{th}$ in 2007. The collected data were used in analyzing frequency and factor through SPSS 14.0 and equation model LISREL 8.30 statistical package. The findings of this research are as follows: First, high-involving work system had a positive effect on self-leadership(t=5.85) and job satisfaction(t=3.71) but a negative effect on organizational commitment (t=0.76). But the final effect shows a positive result with job satisfaction as a mediating variable(t=5.99). Self-leadership had a positive effect on job satisfaction(t=9.51) but a negative effect on organizational commitment(t=0.91). This study suggested a desirable work system of organizational commitment for the improvement of productivity in foodservice industry. The concern and efforts of managers and executives to improve work environment for kitchen employees help to make quality better and improve the performance of a company with customer satisfaction.

• 한국조리학회지
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• 제12권3호
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• pp.134-150
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• 2006

This research is based on the survey of strategic alliance of the foodservice industry conducted by interviewing their customers. We found out that cooperating and information of benefits influenced revisiting followed by service quality and customer satisfaction. As a result of research, we noticed that for breaking through the depression and having synergic effects among the enterprises, providing high service and quality to customer is a key to success. It must be used as an essential part of marketing strategic plans for maintaining and increasing customers, guiding partner selection among the enterprises.

• 한국식생활문화학회지
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• 제20권6호
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• pp.688-694
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• 2005

The objective of this study is to identify factors affecting the job satisfaction of cook(n= 173) employed in school food service and to propose a plan to improve school foodservice quality. The subjects were cook employed by school in Chungchon province, Gwangju area. The average of cook's job satisfaction was 3.06, the rank factor for nature of work(4.25). the co-workers(3.28), the organic environment(3.17), promotion welfare payment(2.31), the physical environment(2.29) shown respectively. The highest satisfaction with nature of work and organic environment was indicated in the areas of the group of higher age, and cooks who received college education showed significantly lower job satisfaction in physical environment. The highest satisfaction for promotion welfare payment, and physical environment shown in the group of higher length of service who receive higher wages. The groups of regular job shown higher result in the nature of work(3.46>2.94), organic environment(3.46>2.94), promotion welfare payment(2.88>1.94) comparing to irregular job. It is necessary to elevate cook's low satisfaction for improving their work efficiency and the quality of elementary school foodservice.

• 한국조리학회지
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• 제14권2호
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• pp.153-169
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• 2008

The purpose of this study is to determine the effects of production strategies operated by franchisors in the food service industry on the franchisees' culinary competence and subsequently franchisees' satisfaction with performance and recontract intention. In order to accomplish this purpose, two franchised enterprises which used mass-purchasing and mass-producing before distributing to each franchisee for the production strategies were participated and eventually 287 franchisees responded to this survey. Factor analysis and Cronbach's alpha showed the validity and internal consistency for the survey questionnaire. LISREL(8.72) was used to test the relationships between variables; production strategy, culinary competences, franchisee satisfaction, and recontract intention of the franchisees. The results present that the franchisees' satisfaction with the management system, quality of distribution, and quality of foods influenced on differentiation performance and supply performance of franchisees. On cost performance, only satisfaction with the food cost had an impact. The higher franchisee satisfaction with the franchisees' operations was, the higher recontract intention was in the franchise business. The results suggest the critical points for improving foodservice supplying system as well.

• 한국식생활문화학회지
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• 제33권6호
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• pp.550-557
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• 2018

This study examined the effects of the service quality of fine dining restaurants on the service value and customer satisfaction by targeting 310 customers with experience in using fine dining restaurants in Seoul. The results of this study are as follows. First, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on the service value. Second, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on customer satisfaction. Third, the service value had positive (+) effects on customer satisfaction. According to the result of this study, when customers visit fine dining restaurants, evaluations of the service quality, such as interior design, kindness, accessibility, pleasant environment, and good quality of food, are very important elements. The service quality has been verified to be a very important factor when evaluating fine dining restaurants. Overall, the result of this study can be used to develop measures for improving the service quality.

• 대한지역사회영양학회지
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• 제4권3호
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• pp.454-465
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• 1999

Consistently delivering good service quality is a complex and dynamic process. In this matter, service differs from tangible products and is highly dependent on the business and service provider. Therefore, efficiently managing the process of delivering service quality can contribute to profits for organization and satisfaction to customers. This study was performed to define service quality, and to investigate the personal and operational characteristics that impacts the service quality provided by foodservice provider. The responses from 278 foodservice providers and 427 customers in 82 fast-food and family restaurants were used in this analysis. Descriptive, Factor Analysis, T-test, ANOVA, and Correlation Analysis were used for statistical Analysis. The Results of this study were as follows : 1) The perception of foodservice provider was significantly higher than that of the customers in most of the 21 service quality attributes. 2) The 6 dimensions derived from Factor Analysis explained 56.8% for service quality. 3) Among the personal characteristics of the foodservice provider, the level of education and the position in the job led to a significant difference in some of the service qualities. 4) The type of restaurant played an important role in foodservice providers'perception of service quality. 5) Month since opening had a negative correlation with 'Atmosphere' and a positive correlation with 'Reputation', while the number of seats showed a positive correlation with 'Atmosphere' and a negative correlation with 'Food'and 'Convenience'. 6) In general, the characteristics of sales had a positive correlation with service quality. 7) The proportion of part-time employees showed a negative correlation with 'Atmosphere' and 'Food', and a positive correlation with 'Reputation'.

• 대한지역사회영양학회지
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• 제17권1호
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• pp.91-100
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• 2012

This study aimed to evaluate the effectiveness of the foodservice management support program focusing on menu management in community child centers. The support program provided reference menus, staff training, and field consulting to 10 community child centers in the Jeollanam-do province for one month, August in 2010. One month menus were developed, based on children's preference for menu items, foodservice personnel's preference for food materials, and availability of local specialty foods, and offered as reference menus. In addition, staff training and field consulting focusing on menu management were conducted before and during the pilot period, respectively. To evaluate the support program, menus, foodservice personnel's knowledge level and perceived performance in foodservice management, and children's level of satisfaction for foodservice were analyzed before and after the support program. As a result of analysis of 222 and 210 menus of before and after the support program, respectively, the number of dishes per meal increased from five to six on average, and the proportion of meals including five food groups, which were grain, meat, vegetable, fruit, and milk and dairy product, rose from 2% to 24%. Foodservice personnel's knowledge level regarding foodservice management increased significantly (p = 0.007), however, their perceived performance in foodservice management did not show any significant changes. Children were more satisfied with 'food' (p = 0.001), 'sanitation' (p = 0.001), and 'environment' (p < 0.008) of foodservice in community child centers after the support program. In conclusion, the foodservice management support program focusing on menu management in this study was effective for improving menu quality of and children's satisfaction with foodservice in community child centers.

• Journal of Nutrition and Health
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• 제37권8호
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• pp.701-711
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• 2004

This study investigated elementary, middle, and high school teachers' satisfaction, nutrition education, workload changes, and demands in school foodservice programs (SFPs). The subjects were 630 teachers at 12 elementary, 9 middle, and 9 high school within the nation. Ninety five percent of the teachers felt that there was a necessity for SFPs. Middle school teachers (MTs) and high school teachers (HTs) thought that it was necessary in order to reduce the students' burden of carrying lunch boxes. The teachers were relatively satisfied with their school's foodservice management types, food distribution types, meal quality, and sanitation. Elementary teachers (ETs) and HTs had a higher satisfaction than MTs. Teachers thought that SFPs had positive effects on their students' nutrition and health, enhancing desirable eating habits, and socialization. ETs had more positive opinions than MTs or HTs. ETs and MTs thought that their workload had been increased by SFPs more than HTs, but they had relatively positive opinions on the workload change. ETs taught nutrition and health through SFPs more frequently than MTs or HTs. Many teachers thought that there was a lack of appropriate teaching materials. Some teachers thought that the problems in the present SFPs were: a lack of cafeteria facilities, poor quality of meals, and management of leftovers. Their demands for SFPs were a improvement of meal quality and the establishment of cafeterias. In conclusion, MTs had more negative opinions than ETs or HTs. ETs perceived that SFPs had a function as an important educational activity as well as the supply of nutritional meals. MTs or HTs tended to consider only a meal. It is suggested that teachers, especially MTs and HTs, should modify their attitudes and recognize the educational functions of SFPs. Training programs should be developed under government auspices.

• 한국식품조리과학회지
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• 제15권3호
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• pp.272-287
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• 1999

Elementary schools students'degree of satisfaction on school food service and food preference were surveyed from 352 sixth-grade students in Kwangju and Chonnam area from June 22 to July 3 to enhance the quality of foodservice. The degree of satisfaction was high with cooked rice and soup in terms of temperature and serving state. There were significant differences in the degree of satisfaction depending upon the types of foodservice (p<0.001). There was significant differences in degree of satisfaction for side dishes depending upon the temperature (p<0.05), kinds (p<0.01) and amount (p<0.001). The degree of satisfaction with Kimchi was generally high in the serving state (p<0.05) and the amounts (p<0.01). The degree of satisfaction with desserts were high in the amount (p<0.001). The amount of leftover was high with soup, side dishes, kimchi, cooked rice, and desserts in order. The improvements made on children's behavior after the implementation of the school foodsevice were the adaptation to balanced diet and spending less money on sweets. The factors of influencing the school foodservice and the children's food intake were the education in school (teachers and dietitians) and the health status of their bodies (p<0.001). Children's favorite foods were sweet and sour pork, pork cutlets, oranges, watermelons, and strawberries in order. The least preferred foods were garlic seasoned with soy sauce, raw vegetables of broad bell-flowers, crown daisy greens, and steamed peppers. Children's favorite food types were fried food, desserts, one course meal, and bread. The least preferred types were pickled food, green and seasoned vegetables, cooked rice, and hard-boiled food in order. Generally, the children in the rural area favored most foods compared with those from urban area.