• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.321-326
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• 2007

The microbial contamination levels of school classrooms were assessed as foodservice environments for elementary students. Two elementary schools located in Kyunggi-do were selected, and the total plate counts (TPC) and coliforms were measured from the classroom facilities, including the tables, chairs, floors, shelves, doors, as well as the hands of students, and the air of classrooms. The TPC of the classroom facilities were relatively low ranging from 2.30 to 3.79 log CFU/100 cm$^2$. The TPC counts from the hands of serving students and served students, were 6.39 and 5.33 log CFU, respectively, and the TPC counts of the foodservice utensils were <3.00 log CFU/ea before use and 4.77 CFU/ea after use. The air samples of 'empty classrooms during physical education', 'after physical education class', and 'during lunch' showed the contamination levels of 26 CFU/m$^3$,392 CFU/m$^3$, 364 CFU/m$^3$, respectively, suggesting that the microbial levels in the air varies greatly depending on the class activity before foodservice. When the TPCs of the air during lunch were measured from 18 classrooms, the levels ranged from 76 to >2228 CFU/m$^3$. Coliforms were not detected in the classroom facilities; however, air samples of the classrooms showed 1${\sim}$2 CFU/m$^3$. The above results show that classroom air and the hands of students, can have high levels of microbial contamination, which must to be controlled for safer school foodservice.

• The Korean Journal of Food And Nutrition
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• v.22 no.4
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• pp.497-507
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• 2009

The principal objective of this study was to assess the situation of foodservice facilities, utilities, and physical environment in the Chonbuk area. Self-administered questionnaires were collected from 252 nutrition teachers and school dietitians. Statistical data analysis was completed using the SPSS v. 11.5 program. The results were summarized as follows: Approximately 99.2% of the subjects were women 76.6% were married, over 87% were between the ages of 30 and 40(p<0.01) and 56.8% had more than 11 years of experience(p<0.001). Among the 252 school foodservice systems evaluated, 51.6% of the schools were located in urban areas and 48.0% were in rural areas(p<0.01). Approximately 68.0% of the schools prepared meals in the conventional way, and 32.3% prepared them in the commissary way(p<0.001). The number of employees at each institution was separated into the following categories: 1 to 3(37.7%), 4 to 6(27.8%), and 7 to 9(25.4%, p<0.01). Approximately 54.0% of schools had been running a school meal service for longer than 11 years(p<0.001). However, 67.5% of those facilities had not been remodeled since the initial implementation of foodservices. Approximately 94.0% of the school foodservice facilities were located on the first floor. 72.2% among them were constructed of reinforced concrete and 16.7% were prefabricated(p<0.001). As the result of our evaluation of related physical evidence and the atmosphere of the space, the average importance grade was $4.41{\pm}0.46$, and the average performance grade was $2.78{\pm}0.67$. Most nutrition teachers and school dietitians in elementary, middle, & high schools responded that the related physical evidence and the atmosphere of the space in school foodservice facilities were important, but the satisfaction level among the nutrition teachers and school dietitians was quite low. Therefore, it's important and necessary to analyze the opinions of the stakeholders in the foodservice industry prior to the remodeling of school foodservice facilities and utilities.

• Journal of the Korean Dietetic Association
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• v.19 no.1
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• pp.82-94
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• 2013

The purposes of this study were to measure the service mind and customer orientation of employees and to identify the effect of service mind on customer orientation in elementary school foodservices. The questionnaires were distributed to foodservice employees of the 19 elementary schools, but collected from 12 schools in Gwangju, Gyeonggi. The statistical data analysis was completed using SPSS (ver. 18.0) for the independent sample t-test, ANOVA, Cronbach's alpha, principal component analysis, hierarchical & K-means cluster analysis, Pearson' correlation analysis, and multiple regression analysis. Foodservice employees highly rated their service mind (3.94 out of 5 points), especially their perceptions on the importance of service (4.13 points). The effort to provide service was significantly different depending on the serving place (P<0.05). Employees had a high level of customer orientation (4.02 points), which was significantly influenced by age, position, or career (P<0.05), and cook license (P<0.01). As a result of cluster analysis for service mind, employees were divided into two groups: a low-service mind group (cluster 1) and a high-service mind group (cluster 2). Cluster 2 had a significantly higher overall customer orientation than cluster 1 (P<0.001). The pride in providing services (${\beta}$=0.390, P<0.01) and the perception of the importance of services (${\beta}$=0.297, P<0.05) showed a significant and positive effect on customer orientation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.945-954
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• 2006

The purpose of this study is to present basic data for an improvement of school foodservice by indentifying students' preference level for school meal menu and assessing students' nutrition intake. The subjects participated in this study were 544 high school students on 1st grade served by self-operated school foodservice in Daegu. The frequency analysis, t-test analysis, and correlation analysis were carried out for the data analysis using SPSS 12.0 program. Based on the results toward students' preference and serving frequency, the most frequently offered food was soup sorts and then followed by the categories of boiled rice, kimchi, broiled food and hard-boiled food. Boiled rice, rice with assorted vegetables, mandu soup, salad and braised beef rib were highly preferred to the students. Male students scored higher preference to the menu related with meats than female students. However, the students' preference and serving frequency on the menu were not correlated significantly in this study. A substantial correlation was found between the degree of preference and the rate of intake (p<0.01). It would be generalized that preferences to menu items strongly sffected the level of intake by students. The nutrient analysis of food intake revealed that both male and female students were not consuming sufficient level of calorie, calcium and vitamin $B_2$. In conclusion, the results indicate that the students' preference is a very important variable influencing the consumption level of meal as well as balanced nutrient intake by students served in school foodservice. Menu planning should be integrated into school foodservice management for quality control. As limited control of the menu may also negatively influence on the food leftovers and ecological issues, professionals related to the school foodservice including administers, educators and dieticians need to check up the students' preference regularly and reflect their perception on the menu planning to improve the quality of school foodservice. The nutrient intake currently provided through school foodservice should be also assessed more thoroughly. These data could be incorporated into continuous quality improvement and strategic planning in school foodservice.

• Journal of the Korean Dietetic Association
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• v.23 no.4
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• pp.350-362
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• 2017

The study examined evaluated the sanitation management state of the high school foodservice operations, as measured by temperature, humidity and airborne bacteria concentration in functional areas and further identified their relationships. Data were collected from 26 high school foodservices in Gyeonggi Province. Statistical analyses were conducted with the SPSS program using descriptive analysis and spearman's correlation. The sanitation management performances in high school foodservice scored 86.85 out of 100 points and showed higher scores in the dimensions of preparation and storing management (17.85/20 points), operation management (17.78/20 points), and cooking utensil management (17.62/20 points), while the dimensions of cross contamination management as well as personal hygiene management needed action plans for prompt improvement. The airborne bacteria concentration was highest in the dining area (179.2 CFU/plate), and requiring action plans for improvement. The relative humidity in functional areas ranged from 66.5% in the receiving area to 74.4% (dish-washing area) and the temperature of the preparation area showed an average of $25.1^{\circ}C$ with the highest of $35.4^{\circ}C$ in the dish-washing area. In terms of the relationships among airborne bacteria, temperature, and humidity, the concentration of airborne bacteria was negatively correlated with and temperature in the dish-washing area (r= -0.693, P<0.05), and no other significances were shown in the other areas.

• Journal of the Korean Society of Food Culture
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• v.17 no.5
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• pp.578-583
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• 2002

The purposes of this study were to a) find out the operational characteristics of the contract-managed highschool foodservice in Seoul, b) investigate the expected level of meal-price and facilities investment cost perceived by contract-managed highschool foodservice managers c) compare the present level and expected level of meal-price and facilities investment cost. From October 12 to November 13 in 2001, the questionnaires were mailed to 249 high schools which was managed by contract foodservice company with respondent rate 40.2%. Data were analyzed using SPSS Win(10.0) for descriptive analysis and one group paired t-test. The results of this study were as follows ; 1. The student enrollment of highschools run by contract-managed foodservice was 1,243 with 72.6% participation rate of school lunch program. The average meal-price was 2,138 won. The average annual period of school foodservice operation was 156.78 days per year. The average contracting period was about 3 years. 2. The average cost concerned in the facilities investment amounts 169,578,180 won at the initial investment and 25,204,092 won at the repairs and maintenance cost in the course of operation. 3. The present level of meal-price and facilities investment cost were respectively 2,136won/meal and 171,157,336.72 won. And expected level of meal-price and amount of facilities investment cost were 2,418.75 won and 121,353,215.19 won. Comparing the present level with the expected level of the meal- price and facilities investment cost, expected level of meal-price was significantly higher than the present level of meal-price(p<.001) and expected level of facilities investment cost was significantly lower than present level of facilities investment cost(p<.001).

• Culinary science and hospitality research
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• v.17 no.2
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• pp.18-34
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• 2011

This research was conducted to analyze structural relationships comparatively between job stress, job burnout and turnover intention that school dietitians, school nutrition teachers and school foodservice employees have. The target group is school dietitians and nutrition teachers who work in 180 elementary, middle and high schools and foodservice employees in 50 schools. The survey is limited to the schools which operate school meals directly or indirectly in Seoul and Gyeonggi province. As a result, job demand and lack of rewards were found the most significant factors in the dimensions of job stress. The quantitative expansion of school meals is important; however, it is necessary to reduce stress in the work environment for dietitians, nutrition teachers and employees in school foodservices to perform their duties with dignity and satisfaction.

• Korean journal of food and cookery science
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• v.31 no.2
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• pp.214-224
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• 2015

This study was conducted to identify the combination of foods and foodservice menu patterns, food supply rankings and dietary quality through the a collection of school menus from the fifth week of October 2009, up to the fourth week of November 2009, in three American international schools in Korea. The results of analysis were as follows. For the basic pattern of American international school foodservice menu, dietary patterns comprised of rice, soup, five side dishes, Kimchi and snacks were 23.19%, while menu pattern comprised of rice, soup, four side dishes, Kimchi and snacks were 18.84%. The two dietary patterns accounted for 42.03%. For the foodservice frequency and food rankings from No. 1 to No. 5, vegetables and seasoned vegetables were the highest, followed by cooked rice, Kimchi, soup, and stir-fried foods. For nutrients, the intake ratio of carbohydrates, protein and fat for the calories provided at the three schools was 57:18:24, 53:18:29, and 55:18:27. Compared with 55~70:7~20:15~25 according to by Korean nutrition standards, carbohydrates and protein were adequate, but fat was high. For the recommended nutrient intake (RNI), the provided nutrient ratio was higher than the RI of nutrition standards in schools. For the average nutrient adequacy ratio (NAR), all three schools were above 1. School C had an above-average ratio for vitamin B-complex and vitamin A. Phosphorus showed a significant difference in the nutrient density. For DDS, school C provided all five main food groups every day.

• Korean Journal of Community Nutrition
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• v.15 no.4
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• pp.507-512
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• 2010

This study was conducted to offer basic data that give effective ways to inform the country-of-origin labeling, where the ingredients they are serving are from, at school foodservice and to reconsider the importance of the labeling origin based on the survey by the elementary school students. 96.0% of the elementary school students agreed to the regulation about the country-of-origin labeling and the older students were influenced more by media and also supported the labeling. About the tendency of ingesting food from the country the students didn't like, 69% of them disagreed to eat. In the ways to label the country-of-origin labeling at school foodservice, elementary school students recognized easily the indication of origin designed by menu items, letter type. 76% of elementary school students checked the country-of-origin labeling posted at restaurants. When the students eat out, 68% of them were unwilling to have the food using the ingredients from the country they don't like. The country-of-origin for main ingredients such as beef, pork, chicken and other meat products, rice, kimchi had high importance scores. We found that the students think about the country-of-origin for main ingredients is important. Consequently, education and public relations of the country-of-origin labeling for elementary school students would be required.

• Journal of the Korean Dietetic Association
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• v.13 no.2
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• pp.183-193
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• 2007

School foodservice employees are involved with every aspect of ensuring that high quality meals are prepared and they influence student satisfaction. The objective of this study was to identify whether job satisfaction of cooks is affected by their relationships with management. Survey forms that were developed for foodservice dietitians and employees were interviewed. Questionnaires to measure job satisfaction were distributed to 30 schools in the Gyeonggi province and completed by 30 dietitians and 323 cooks. Foodservice cooks' job satisfaction was evaluated by measuring attitudes towards aspects of their job using the modified Smith method(1969). All items in the scales were coded by 4 Likert scale(1: nerver satisfied, 4: very satisfied), then grouped by using factor analyses. Statistical methods used in this study were a $x^2$-test, t-test with SPSS software(version 12.0). The study results were as follows; 1) The demographic data showed that 65.3% of respondents were in their 40s, 96% were married, 68.8% were high school graduates, and 93.5% were contracted employees. Regarding overall experience in their current workplace, 27.9% had been in their position over 5 years and 25.7% said less than 2 years. 2) Most of the school lunches was served in the classroom(73.3%). The cook working was rotated among the employees(90%). Most employees did not use a day's leave of absence per month because they were averse to burdening their coworkers. 3) There were no significant differences in job satisfaction between the cooks' self-evaluation scores(2.92) and those of the dietitians(2.92). Among the factors influencing job satisfaction, dietitians(2.10) perceived that cooks(1.99) were more satisfied with their salaries than was actually the case. The cooks(3.19) rated their level of work satisfaction higher than the dietitians(3.03) perceived it to be. Employees rated their relationship satisfaction as 3.50, but dietitians on the other hand rated it 3.37. Most of the cook respondents want a higher salary and a some kind of employment guarantee. This study provides foodservice managers information useful for design positions that will increase productivity. Future study is needed to determine the factors that will improve job satisfaction and satisfy the employees' needs, which in turn will improve school food service quality.