• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.161-169
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• 2016

This study examined co-worker relationship on of life between employees of contract foodservice in general hospital. Contract foodservice managed general hospitals surveyed from 1 October 2015 to 31 October 2015. A total of 230 questionnaires (cook-30 questionnaires, nutritionist-50 questionnaires, cook's helper-150 questionnaires) were distributed, and 177 questionnaires were used for the study. As a result, the quality of life of employees contract foodservice general hospital was composed of sub-factors (employee engagement, stress at work, home-work interface, working condition, general well-being). co-worker relationship was composed of sub-factors (cooperative co-worker relationship, competitive co-worker relationship). Causal relationship between variables was through regression analysis, and significant results were shown. ooperative co-worker relationship had an effect on employee engagement, stress at work, working condition and general well-being. competitive co-worker relationship.

• Journal of the Korean Dietetic Association
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• v.3 no.1
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• pp.63-73
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• 1997

This study was conducted to evaluate the industry foodservice management practices and to suggest guidelines for the effective foodservice management. The survey for the analysis was conducted through the questionnaires to dietitians. They were divided into two groups : the site color worker and the blue color worker. The questionnaires were received for a response rate of 73.2%. Statistical data analysis was completed using the SAS programs for descriptive analysis, $x^2$ test, T-test, F-test, and Fisher's LSD. The results of the study can be summarized as follows : 1) The level of education of dietitians and food cost in the employee feeding operations for the blue color worker was lower than the employee feeding operations for the white color worker. 2) The labor productivity indices were not significantly different according to types of workers. But in the employee feeding operations for the blue color worker, full-time foodservice employees worked more than 10.7 hour per week than their counterpart. This indicates the full-time foodservice employees in the employee feeding operations for the blue color worker performed more loaded work compared to the employee feeding operations for the white color worker. 3) Equipped rate of facilities in the employee feeding operations for the blue color worker was low especially in the food preparation and cooking processes.

• Journal of the Korean Home Economics Association
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• v.30 no.3
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• pp.79-89
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• 1992

Indicies of the labor productivity were assessed from 80 industry foodservice erstablishments in terms of meals served per labor hour, labor minutes per meal served, and labor cost per meal served. The labor productivity indicies were also assessed according to variables related to work such as working hours, paryment for the workers, volume of feeding, utilization of foodservice equipment, use of processed foods, and background of employees. The summary of the results was as follows: 1. Manufacturing sector among surveyed industry foodservice showed the highest labor productivity indicies followed by training institute. 2. 28.8% of surveyed establishments used dishwashing machine, while manual dishwashing was used in 71.3% of subjects, equipped rate point was 9.8 out of 20, and disposable dish was used in 30% of subjects. 3. A significant positive relationship was found between the number of meals and the labor procductivity indicies. As the number of meals increased, more meals were served per worker as per labor hour. 4. A significant negative relationship was found between price of meal and the labor productivity didicies. As the price of meal increased, less meals were served per worker as well as per labor hour.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.65-75
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• 2016

The purpose of this study was to investigate the consumer's current use and recognition for foodservice social enterprises type cafe. During the research, problems regarding the developmental directions of foodservice social enterprises type cafe. A one-to-one survey method was used for data collection, and 301questionnaires among the 309 distributed questionnaires to consumers were analyzed (97.4% response rate). The main results of the study were as follows : with reference to the awareness of the foodservice social enterprise type cafe, a majority of respondents (81.1%) replied that they had knowledge related to the business of social enterprise. Furthermore, regarding how customers came to know about the foodservice social enterprise type cafe results showed that 28.2% of respondents knew about the cafe by acquaintances such as friend, co-worker, family, 23.2% by mass media, and 27.2% by others. Data concerning a companion when visiting the cafe, revealed that more than half of the respondents (80.0%) had visited with friend and co-worker. On problems with using the cafe, approximately 46.2% of the respondents replied that there was lack of public relation and 28.9% replied that it was an uncommon store. Since the findings suggested that the major problem is a lack of promotion, foodservice social enterprises type cafe should prepare organized brochures and guide system to attract customers with various purposes and values. Finally, the promotion for foodservice social enterprise type cafe requires a guidance map.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.1-12
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• 2001

Regarding to foodservice industry, menu analysis of foodservice has two significant meanings. One is to elevate a satisfaction to customer's desires, the other is to find a menu which can maximize profits to restaurant operator. In these reasons, Menu organization methods were developed and has been constantly developing by many researchers. Specially, Since computerization has been introduced in the foodservice business, menu organization methods has been made a growth. On the other hand, menu organization methods has not been developed by lack of recognition of foodservice-worker. methods for menu analysis focused on profits and preference out of foodservice operation have a lot of limits. That reason is why factors of internal and external influence are more than other industries. In the future, foodservice industry should improve sales-performance through the menu analysis after due consideration and need to develop methods for menu analysis. In the conclusion, development of foodservice indusrty can be expected if menu development and menu control should be go on through the menu analysis.

• Journal of Nutrition and Health
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• v.38 no.2
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• pp.173-179
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• 2005

The study estimated employee satisfaction to apply TQM system to hospital foodservice management. A survey was mailed to foodservice employees of five general hospitals with more than 300 beds, three of them were independent and two of them were contract foodservice management. A total of 129 questionnaires were returned and analyzed for statistical analysis. Statistical analysis was completed using SPSS for chi-square test, t-test and Pearson's correlation. The results of this study showed that employees of contract foodservice presented higher scores than independent foodservice in interests, affection, importance of works. And achievement of work was significantly different between contract and independent foodservice employees (p < 0.05). The satisfaction of payment adequacy was lower for contract foodservice employees (p < 0.05). The employees of both contract and independent foodservice were satisfied with attitude of foodservice managers toward employee. Attitude scores of foodservice employees toward co-worker were higher in independent foodservice. Employees of independent foodservice showed higher scores for the attitude toward institution represented satisfaction. (Korean J Nutrition 38(2): 173～179, 2005)

• Journal of Agricultural Extension & Community Development
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• v.21 no.2
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• pp.57-80
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• 2014

The fact that cooperation is an essential factor for foodservice industry success has been discovered by many business leaders. Success in entrepreneurial businesses depends upon cooperation. However, there has been a lack of studies done about cooperation in the service industry, particularly levels of cooperation among foodservice employees in an organization. This study is designed to understand the antecedents, servant leadership and trust in co-workers that have a resulting influence on cooperation among foodservice employees. To achieve the study objective, 191 valid questionnaires were statistically analyzed, using frequency analysis, factor, reliability analysis and multiple regression analysis. The following is a summary of my verified analysis. First, servant leadership have a positive influence on trust in co-workers. Second, trust in co-workers has a positive influence on cooperation among foodservice employees positively.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.68-75
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• 1998

The purposes of this study were to determine the degree of job satisfaction of school food service employees in Seoul and Kangnung areas and to compare their job satisfaction with 3 types of school foodservice systems. Questionnaires to measure job satisfaction were mailed to 13 elementary schools in Seoul and 15 elementary schools in Kangnung and detailed informations were collected from 28 dieticians and 140 employees. Foodservice employees' job satisfaction was evaluated by measuring employee's job attitudes towards five aspects of their. job using the modified Job Description Index (JDI). Statistical methods used in this study were $\chi$$^2$-test, 1-test and one-way ANOVA analysis. The foodservice workers surveyed in this research were found to be more satisfied with their interpersonal relations with co-workers than with work content, pay and promotional opportunities. The average overall scores for dieticians and foodservice employee were 113.17${\pm}$44.48 and 111.5${\pm}$37.22, respectively. Dieticians were found to be more satisfied with their job than the foodservice employee. The foodservice employee's demographic variables including age, work experience and education were significantly related to the job satisfaction.

• Journal of the Korean Institute of Educational Facilities
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• v.23 no.5
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• pp.3-10
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• 2016

The purpose of this study is to provide a basis for planning of school foodservice facilities to operate with hygiene and efficiency corresponding a decrease of the number of students. This study analyzes the composition of space for foodservice facilities categorizing by the functions which are preparation area, cooking area, cleaning area, storage, and worker's room on elementary, middle and high school in Seoul Metropolitan city since 2009 that the Seoul School Health Promotion Center published a manual for school foodservice facilities. The calculation can be a basis for school planners and the general schools to use available area in each school and can manage the school usage plan appropriately. The number of students in each school has been regarded as the space planning element, but the number of students would considered with using the specific area and time.

• Proceedings of KHEA Conference
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• 1997.07a
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• pp.89-89
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• 1997