• Journal of Nutrition and Health
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• v.30 no.10
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• pp.1229-1243
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• 1997

The purpose of this study were to :(a) investigate meal costs, plate waste costs, and advantages/disadvantages of conventional /commissary foodservices and (b) compare the effectiveness of commissary foodservice systems with that of conventional systems. Questionnaires were developed and mailed to 136 schools in Kyonggi-do. A total of 106 questionnaires were usable, resulting in a 77.9% response rate. Teacher's teaching of good food habits and students satisfaction with school foodservices were surveyed in three schools from each system. Moreover, plate waste was measured to express cost and benefit in currency. Data were analyzed using the SAS package for description analysis, t-test, $\chi$$^2$ test, ANOVA, and the Vilcoxon rank sum test. Approximately seventy percent of 294schools in Kyonggi-do were operating commissary systems and most of them were of the rural (reduced paid) type. The number of meals served varied significantly between types of foodservice. The results of this study indicated that average food , labor utility , and supply costs were saved in the commissary system and that the total meal cost/person for a day was 1218.7 won compared to 1452.4 won in the conventional system. Though total meal costs were saved in the commissary system, dietitians had difficulties cooperating with school foodservice committees and supporters associations, especially in satellites of the commissary system. In addition, dietitians and teachers in the commissary system did not carry out teaching activities on good food habits to students as often as in the conventional system. Other problems that dietitians recognized in the commissary system were difficulties in training employees and parents for portion control and serving relatively simple menus. Students, as customers of school foodservices, are very important for system evaluation . Students in the commissary system scored of food itself , cleanliness of tableware, waiting time, quantity of meal and food temperature significantly lower than students in the conventional system. Moreover , the rate of plate waste was 20.5% in the commissary system as compared to 3.3% in the conventional system. Cost-effectiveness (saving 233.7won/person/day) is the main benefit of the commissary system. However , because of lower satisfaction scores and a highest plate waste rate, 201.9won/ person were wasted in the commissary system. The results of this study suggest that increasing the number of meals served within a commissary system might maximize the efficiency of the system, but increasing the number of satellites is not recommended because it might be out of dietitians control in many aspects.

• Culinary science and hospitality research
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• v.16 no.2
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• pp.367-381
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• 2010

The principal objective of this study was to compare domestic and foreign learning(science) classification systems for foodservice and culinary majors, and to identify any problems with the domestic learning classification system. This study entailed a comparison of domestic and foreign versions of scientific systems addressing hospitality management. This study involved content analysis, which proved to be a useful method for comparing secondary data, and was used to evaluate the science classification systems of the Korea Research Foundation, Korea Science and Engineering Foundation(Korea), National Science Foundation, Oracle Corporation(America), Natural Science and Engineering Research Council(Canada) and the Australian Bureau Of STATISTICS(Australia). As a result, the Korean classification systems were identified as being based on a hierarchical stepwise system, whereas those of other countries were classified on the basis of nominal classifications. The initial research conducted in this study lays the groundwork for effective learning classifications for foodservice and culinary majors in the future.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.76-83
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• 1998

The purpose of this study was to evaluate the foodservice management practices and productivity in elementary schools in order to provide basic information for an efficient food service management. This approach was achieved using a variety quantitative and qualitative information including general foodservice management, managerial and operational factors, and the productivity in elementary school foodservice systems. The labor productivity in 28 school foodservice system was assessed and related to a number of influencing variables within the system. The productivity measurement was based upon the total meal equivalents as a ratio of the total direct and non-direct labor hours required to prepare these meals. Twenty-eight elementary schools located in Seoul and Kangnung were surveyed to get data for the variables. Questionnaire and a survey form were mailed. Statistical methods used in this study were descriptive analysis, $\chi$$^2$-test, 1-test and one-way ANOVA analysis. Elementary schools in Seoul were all located in urban areas, whereas elementary schools in Kangnung were in urban areas (40.0%), provincial areas (40.0%) and in isolated areas (20.0%). Total average number of meals including children and staff was 928.2${\pm}$ 650.0 with a yery significant difference (p<0.001) between Seoul and Kangnung. The average cost of school meal in Seoul and Kangnung were 1191.0 won and 1526.2 won, respectively. The result of Pearson Correlation analysis indicated that labor cost per meal, 1-week meal equivalents and meal equivalents per labor were significantly correlated with the productivity.

• Journal of the Korean Society of Food Culture
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• v.14 no.3
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• pp.233-239
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• 1999

This study was to investigate the factors which influence foodservice dietitians' job satisfaction and dissatisfaction by the elementary school foodservice type using questionnaires. The results of the study are as followings : 1) Foodservice types of the subjects were urban 49(23.2%), country 141(66.8%) and island 21(10.0%). 79.6% of the urban type were operated by the conventional, independent management system, where 38.3% of the country and 52.4% of the island type were operated by conventional, joint management system. 2) Urban type dietitians showed significantly lower satisfaction on their salary & promotion(1.5) compare to country & island types(p<0.05). Island type dietitians showed significantly lower satisfaction on the student's health improving(2.4) compare to country &urban types(p<0.05). 3) Dietitians of urban type were dissatisfied more 'personnel management(3.2)' than dietitians of other two types. Dietitians of country type and island type were dissatisfied more 'extra work load(2.6)' than dietitians of urban type. 4) Work load was lots orderly island, country and urban types. Working attitudes were the most positive at dietitians of urban type and the most negative at dietitians of island type. 5) Job satisfaction and dissatisfaction of dietitians were correlated with number of meals, number of school transfer, cook license, additional job and school foodservice location type.

• Korean Journal of Community Nutrition
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• v.24 no.4
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• pp.290-299
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• 2019

Objectives: This study examined the nutrition teachers' and parents' recognition of environmentally-friendly agricultural products (EAPs) used in school foodservice. Methods: A questionnaire survey was given to 128 school foodservice nutrition teachers in Seongnam and 189 parents from Oct. 16 to Oct. 31, 2018 at Seongnam in Gyeonggi province. The survey included information on the recognition, satisfaction, and improvement of EAPs, and the results of the two groups were compared. Results: A comparison of the recognition of EAPs showed that nutrition teachers knew more about the EAPs and local government support in school foodservice than the parents. On the other hand, the parents were more aware than the nutrition teachers in that children have a higher affinity for EAPs than for general agricultural products in the school foodservice. A comparison of the level of satisfaction with the EAPs by nutrition teachers and parents revealed the nutrition teachers to be significantly more satisfied than parents in terms of the color, taste and nutrition of EAPs. Among the items that should be provided with EAPs, more than 50% of each group of nutrition teachers and parents answered that vegetables must be provided first. Some 70.9% of nutrition teachers and 84.5% of parents were aware of the certification standards of EAPs. The nutrition teachers had showed a slightly higher score than the parents in the certification system (3.51 vs. 3.25). In terms of improving the EAPs, 36.2% of nutrition teachers answered a reasonable price preferentially, whereas 56.4% of parents answered maintaining quality. In the expected effects of using EAPs, 57.9% of nutrition teachers answered an improvement of parents' satisfaction on the school foodservice. On the other hand, 38.0% of parents answered an improvement of children' satisfaction on school foodservice. Conclusions: Nutrition teachers and parents need to be educated on the certification systems that would enhance the trust in EAPs.

• Journal of Nutrition and Health
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• v.38 no.9
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• pp.765-776
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• 2005

The purposes of this study were to a) examine IC (intellectual capital) circumstance of CFMC (contract foodservice management company), b) identify the correlation between IC of CFMC, c) analyze the cause and effect of IC in the viewpoint of contractor, client, and customer. The questionnaires of IC measurement were handed out to 108 CfHCs, there composing of main office employees, foodservice managers, customers, and clients of 207 school, 38 hospital, and 86 business/industry foodservices. The statistical data analysis was completed using SPSS Win (ver 12.0) for descriptive analysis, correlation analysis, simple linear regression analysis. First, CFMCs had operational experience for an average of 8 years and 8 months, and served an average of 38,540 meals a day. Most of the respondent companies operated 'food supply/distribution($50\%$)', 'catering ($46.7\%$)', and restaurant business ($43.3\%$)' except for institutional foodservice and managed an average of 66 clients for the contract period of 2 years and 3 months. Second, there was positive correlation between $\ulcorner$sales of foodservice$\lrcorner$ and 'market ability', $\ulcorner$client satisfaction$\lrcorner$ and necessary intellectual capital for managing branch/chain foodservice office, and $\ulcorner$customer satisfaction$\lrcorner$ and $\ulcorner$renewal and development$\lrcorner$, 'market ability', 'infrastructure support for foodservice operation', 'employee satisfaction', respectively. Finally, the result of the cause and effect analysis on CFMCs, clients, and customers was positively influenced by 'client satisfaction' with 'customer satisfaction', 'infrastructure support for foodservice operation' and 'customer satisfaction' with 'employee satisfaction', and 'infrastructure support for foodservice operation'. In conclusion, if CFMCs were to perform a routine checkups by utilizing CFMC's IC measuring tool, improvements in CFMC operational capacities as well as foodservice quality can be noted. Additionally, CFMCS can satisfy their client-customer relationship by employing internal marketing thechniques for employee, a more efficient infrastructure support system, and construc tive infrastructure utilization. Therefore, CFMCs can show significant improvement in their sales and foodservice quali-ty though continuous maintenance of the client and customer satisfaction.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.193-201
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• 2015

The aims of this study were to investigate (1) the status of food materials purchased by group-buying companies and (2) the satisfaction with food materials and service quality of group-buying companies in foodservice at child-care centers. In November 2013, child-care centers which were participated in a group-buying program in Gwanak-gu, Seoul were requested to complete self-reported questionnaires. One hundred and eight respondents (76.9% of directors, 23.1% of non-directors) completed questionnaires, including purchase frequency of food materials, degree of satisfaction with 'food materials' and 'operating system and service' of group-buying companies. About 60% of child-care centers purchased food materials from major companies. Respondents' overall satisfaction with 'food materials' and 'operating system and service' were '3.55' and '3.72' out of 5 points, respectively. For overall satisfaction with food materials, there were significant differences between 'public (3.79)' and 'private, home-based (3.31)' child-care centers (p=0.023). The results of multi-regression analysis showed that quality (${\beta}$=0.271, p=0.013) and price appropriateness (${\beta}$=0.284, p=0.002) were associated with overall satisfaction with food materials purchased by group-buying companies. The factors such as delivery accuracy about items(${\beta}$=-0.201, p=0.042), hygiene of delivery process (${\beta}$=-0.207, p=0.025) and communication with companies (${\beta}$=-0.317, p=0.003) were significantly associated with overall satisfaction with operating system and service provided by group-buying companies. The results of this study could be utilized for group-buying companies and the government to develop guidelines and policies on food material buying in foodservice at child-care centers.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.161-173
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• 2010

The foodservice industry should be customer-oriented and service-oriented because production and consumption occur simultaneously and sales depend on customers' participation in the foodservice industry. In this respect, it is faced with maintaining minimum human resources with efficient management systems and policies which employees can offer quality services. This study, therefore, aims to find out how internal marketing strategies affect conflict perception. The result of the study is as follows. Communication, service training, employee benefits and a reward system are generally important in the internal marketing. In particular, it is considered that employee benefits and a reward system based on finance are more important to employees than any other factor. Accordingly, companies should consider facilities offered to the employees, vacation and employee benefits. Also, it is shown that communication-obstacles take high proportion in the cause of conflicts and employee benefits in the internal marketing. This study showed the possibility of internal marketing used as a management method of human resources and a solution for resolving conflicts.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.426-432
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• 2002

The purpose of the study was to identify the standards of quality management in contract foodservice companies. The subject companies were selected by convenient sampling and surveyed for their standards. The questionnaire consisted of 7 categories: managements of food procurement, menu, production, personnel, equipment, information system, and solid waste. As a result of the study, 60% of the respondents appeared to use standard recipes, 51.5% of them spent 21-30% of the total cost as a labor cost, and 70% were reluctant to answer the food cost. The half of the respondents had job description and specification, 74.76% had training manuals on foodservice and computer software program, and 80.6% had a training program for solid waste management.

• Journal of the Korean Dietetic Association
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• v.6 no.1
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• pp.33-43
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• 2000

Environmental pressures from such sources an economic condition, the government and inter-institutional competition create managerial challenges. Economic pressures may be forcing dietetic dept, in hospital to utilize cost∙benefit analysis to assist them in their problem solving. Cost∙benefit analysis have been widely used in business, industry and many other fields with only limited application to foodservice. Due to the lack or this information the purposes of this study were to identify use of cost∙benefit analysis in hospital foodservice system to evaluate the economic efficiency of alternatives, and to make recommendation for operation system change. Using the cost∙benefit method, cash flows are separated into cost and benefits. For an alternative to be selected, indicators, such as NPV, benefit-cost ratio (B/C ratio) with 5% discount rate per annum. The sensitivity analysis was also conducted with difference rate 3%, 7% respectively and reduced employee payroll change. The result of this study can be summarized as follows : 1. The total cost of investment for operation system change was 390,570 thousand won and the total benefit through operation system change was 865,808 thousand won. 2. Net present value(NPV) for 5 years was 475,239 thousand won and benefit-cost ratio was 2.22. 3. In sensitivity analysis with different discount rate 3%, 7%, benefit-cost ratio was 2.25, 2.18 respectively, with total reduced employee payroll change, benefit-cost ratio was 2.86. In conclusion, total benefits were exceeded total costs. Therefore, the project of operation system change in hospital foodservice was found to be economically efficient.