• Korean Journal of Community Nutrition
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• v.15 no.1
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• pp.124-136
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• 2010

The purposes of this study were to investigate importance level and performance frequency of the dietitians' duties and task elements, to examine the actual condition of education and need for education, to analyze the interrelation between their tasks and education, and to provide the direction of education for the contracted Business & Industry (B & I) foodservice dietitians. The task elements of receiving, ordering, HACCP management and directing serving process were done almost every day. In terms of the importance of tasks, food sanitation management, personnel sanitation management, receiving and ordering were high. Meanwhile, the computerization of their works was being carried out on the whole, showing a higher frequency in all the details of procurement management and accounting management, as well as task elements such as menu planning, leftover and food waste management, HACCP management and human resource management. In the past three years, HACCP management, cost management, planning work schedule and allotting a task, general business and sale bond management were increased most and rapidly. For the actual condition of education, dietitians got more education for the duty of sanitation, safe and facility/utility management than any other duty, while they did less education of procurement management and office management than others. Meanwhile, the education for sanitation, safe and facility/utility management and accounting management were very much required. For the relationships of frequency of duty and the necessity of education, seven task elements including food sanitation management were correlated positively. Eighteen tasks besides menu planning had a significant positive correlation between the importance of duties and the necessity of education.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1497-1507
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• 2016

The purpose of this study was to conduct importance and performance analysis of sanitation management in workers at small and medium foodservice industries using HACCP prerequisites. Questionnaires were distributed to 500 small and medium foodservice industry workers in Seoul Gyeonggi province, and a total of 458 responses were used for analysis. Factors with relatively low comparison degree were as follows. 'Handwashing and clean uniform of employee in the workplace', 'regular checking and managing of trapped vermin and rodents', 'checking stocked raw materials', 'recording and filing the results of improved food safety factors', and 'regular cleaning and sterilizing of monitoring tools' factors must be improved along with their performance levels through sanitation education. According to the IPA results, among the 15 HACCP prerequisite factors with high importance but low performance were '2. Regular checking and managing of trapped vermin and rodents', '4. Handwashing and clean uniform of employee in the workplace', '14. Preventing food cross-contamination'. Furthermore, the small and medium foodservice industry IPA with high importance but low performance were 'Regular checking and managing of trapped vermin and rodents', 'Handwashing and clean uniform of employee in the workplace', and 'Preventing food cross-contamination' for the small foodservice industry, along with 'Vermin and rodents control' and 'Recording and filing the results of improved food safety factors' for the medium foodservice industry. Thus, there is a need for reinforced hygiene education through case studies on actual food service establishments to fulfill sanitation guidelines and set amended guides for much-needed items for small and mid-sized food service.

• Korean Journal of Community Nutrition
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• v.8 no.4
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• pp.610-620
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• 2003

The purpose of this research was to analyze the job satisfaction and business attitudes of restaurant owners in order to explore solutions for improving restaurant management. The results were as follows : 1) The motive for starting a restaurant business was vocational aptitude \longrightarrow possibilities \longrightarrow good income : 2) In terms of job satisfaction, most respondents were satisfied with both the work itself and the income. It was also observed that the younger owners were more satisfied with their jobs than the older owners : 3) Increased costs, including labor and food costs, was indicated as the biggest problem in restaurant management. Respondents also perceived labor shortage as one of the most difficult problems. Men were more likely than women to consider the following problems as being more serious: rent, financial problems, taxes, regulation restrictions, menu development and customer complaints. It was found that as the size of the restaurants grew, the respondents perceived the shortage of labor as the hardest part of running a business : 4) Respondents agreed that employing good foodservice workers was the most important part of foodservice management. Owners also believed that they needed more research time for menu and service development 5) To be successful, the restaurant owners paid the most careful attention to food taste. Service, sanitation, and menu development were also emphasized. Respondents stressed the focus on service, good relationships, diligence, and faithfulness in order to be a good restaurant owner. The results of this research suggest that restaurant owners should have more professional conscientiousness to succeed in their own businesses, as well as improve the quality of the foodservice industry. Other important aspects related to the overall improved quality of the foodservice industry are: the continuation of government support, the enlargement of educational opportunities and greater respect for foodservice employees. (Korean J Community Nutrition 8(4) : 610-620, 2003)

• Nutrition Research and Practice
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• v.16 no.1
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• pp.132-146
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• 2022

BACKGROUND/OBJECTIVES: Various sodium reduction policies have been implemented. However, there are limitations in the aspect of actual field applicability and efficiency. For effective sodium reduction, cooperation with the field is required and consumer preference must be considered. Thus, this study aimed to develop a low-sodium burger considering field applicability and consumer preference. MATERIALS/METHODS: Focus group interviews and in-depth interviews on the sodium reduction measures were conducted with nine professionals in related fields to discuss practical methods for sodium reduction from September 7 to 21, 2018. By reflecting the interview results, a burger using a low-sodium sauce was developed, and preference analysis for sodium in the burger sauces and finished products was performed. The consumer preference for low-sodium burgers was evaluated on 51 college students on November 12, 2018. RESULTS: The results of the professional interview showed that it is desirable to practice sodium reduction gradually, and by reflecting this, the burger sauce was prepared by adjusting the ratio of refined salt to 15%, 30%, and 50%. The sodium content of the burger using low-sodium sauce was 399 mg/100 g in the control group, 362 mg/100 g in the H1 group, and 351.5 mg/100 g in the H2 group, showing a 9.3-11.9% decrease in sodium in the H1 and H2 groups. The preference evaluation on the low-sodium burgers showed a higher preference for burgers with 9.3-11.9% sodium reduction, which did not affect the overall taste. CONCLUSIONS: This study examined the potential for sodium reduction in the franchise foodservice industry. An approximate 10% sodium reduction resulted in an increase in consumer preference without affecting the strength of the taste. Thus, if applied gradually, sodium reduction at practical levels could increase the consumer preference without changing the taste or quality and could be applied in the franchise foodservice industry.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.20-32
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• 2007

This study investigates the satisfaction with the supply-supplying system and the kitchen operation for the main menu in the food service industry, expecially in the franchisor-franchisee relation. In order to accomplish this purpose of the study, it examines the research on the franchise food industry in terms of research methods and surveys experimental research actually. The total 600 copies of survey had been gathered and 278 copies were used to get the purpose of this study. The SPSS 12.0 version was used to analyze the data. The finding suggests that pork is the very essential material of the supply-supplying system on all kitchen operation of cooking quality, management system, physical supplying system, prime cost and the food hygiene. Comparing results of mean statistic, pork shows much higher mean point than that of chicken on the kitchen operation efficiency. Also, the franchisees will give more satisfaction with main menu using pork than the menu using chicken on the recharter intention.

• Journal of Industrial Convergence
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• v.4 no.1
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• pp.87-107
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• 2006

Foodservice industry serves enormous volumes of food each day, yet they rely on what might be the most poorly educated, most transient, and youngest work force in the whole food industry. These individuals handle every meal or item which is served. It is a situation ripe for problems, problems which are all too real. HACCP system is a preventive approach stages where loss of control could present a food safety risk in a food service operation. But it is very difficult to using HACCP Plan. The objective of this study was to develop a HACCP Plan using Six Sigma Methodology. This new HACCP Model from this study will be left to the each operation to develop for themselves. This means that foodservice industry operations should modify new HACCP Model provided in this study to establish their own HACCP system for use in their own operations.

• Journal of Nutrition and Health
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• v.38 no.10
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• pp.880-894
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• 2005

The purposes of this study were to a) measure the IC identified of CFMC (contract foodservice management company) ,b) examine IC circumstance of CFMC, c) evaluate practically IC measurement tool of CFMC, and d) present information for selecting an adequate CFMC to clients. The questionnaires of IC measurement were handed out to 108 CFMCs, there composing of main office employees, foodservice managers, customers, and clients of 207 school,38 hospital, and 86 husiness/industry foodservices. The statistical data analysis was completed using SPSS Win (ver 12.0) for descriptive analysis, t-test, Mann-Whitney U test. 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 specialized in the school foodservice field and managed an average of 66 clients for the contract period of 2 years and 3 months. Second, the respondent companies had gotten a score of 77.78 points for the total average, 77.7 points in the large enterprise group and 78.1 points in the small and medium-sized enterprise group. Therefore, the minimum number of points for the accrediting license on Qualification is suggested to be over 70 out of a 100 point scale; this study would be serve as reference for the certification license on qualification. On the level of evaluation category, the scores were 14.15 to 20 points on $\ulcorner$finance$\urcorner$, 19.24 to 25 points on $\ulcorner$customer$\urcorner$, 19.33 to 25 points on $\ulcorner$process$\urcorner$, 14.31 to 20 points on $\ulcorner$human resource$\urcorner$, and 8.6 to 10 point on $\ulcorner$renewal and development$\urcorner$ . $\ulcorner$Renewal and development$\urcorner$ and $\ulcorner$customer focus$\urcorner$ received better grades than other evaluation categories. Third, $\ulcorner$Finance$\urcorner$ indicated similar distribution overall. Small and medium-sized companies had lower grades than large companies on 'market ability' of $\ulcorner$customer$\urcorner$ , but, clients of small and medium-sized companies had higher grade for 'client satisfaction' than large companies. Most of the companies supported 'infrastructure support for foodservice operation' of $\ulcorner$process$\urcorner$ by the main office of CFMCs, but, the branch chain offices of CFMCs were not applied efficiently. Large companies made more effort to improve the 'employee ability' of $\ulcorner$human focus$\urcorner$ than small and medium-sized CFMC. The 'research and development cost' of $\ulcorner$renewal and development$\urcorner$ was increased compared to the previous year. In conclusion, if CFMCs were to perform self-evaluation and a routine checkups by utilizing CFMC's IC measuring tool, improvements in CFMC operational capacities as well as foodservice quality can be noted. (Korean J Nutrition 38(10)'880$\sim$894,2005)

• Culinary science and hospitality research
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• v.22 no.6
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• pp.132-144
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• 2016

This study reviewed previous researches about the competence selection of foodservice firms, and shows firm's performance model through the results. The study classified factors according to core competence, differentiation strategy, and management performance. Out of 400 survey responses from by the firm's executive and employees who had worked for over three years at the headquarters (sales, financial, marketing/plan, R & D, etc.), a total of 302 questionnaires were used for the final analysis due to missing values and biased responses (response rate: 75.5%). As the results of analyzing final research model of this study, it appeared that ${\chi}^2(df=170)=384.88$, ${\chi}^2/df=2.26$, GFI=0.90, NFI=0.92, CFI=0.95, RMSEA=0.07. The results indicated that the CEO leadership, organizational culture, and human resource competencies are a driving force in all aspects of competitive advantage differentiation strategies. In addition, the R & D innovation, service, and marketing differentiation strategies are positively related to performance. The results validate the fact that foodservice firms could reinforce strategic decisions through a variety core competencies and achieve continuous performance through competitive strategies.

• 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.49 no.2
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• pp.13-26
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• 2011

The purpose of this study was to analyze the trend of dietary lifestyle-related research articles during the period from 1990 to 2009. A total of 44 articles were identified and subjected to content analysis. Article content was coded according to subject of study, age of respondents, sample size, type of sample, statistical methods used and location of study. The most important type of content category was the study subject, and this was subdivided into research related to 1) dietary pattern, 2) health, 3) dining spaces, 4) foods, 5) restaurant/institutional foodservices, and 6) beverage-related topics. The most common subject was restaurant/institutional foodservice-related research (59.1% of articles), followed by beverage-related research (20.5%). These two subjects accounted for approximately 80% of all the 44 articles reviewed.