• Culinary science and hospitality research
• /
• 제6권2호
• /
• pp.5-21
• /
• 2000

The purpose of this study looks for the directions to improve the performance evaluation of cook by examining the perceptions for performance of cook by supervisors in hotel restaurant. In order for this purpose, this study focuss on two areas: (1) the significant differences of each hotel type on the perceptions of each performance evaluation item, (2) the significant differences of each kitchen type on the perceptions of each performance evaluation item in terms of two different types of hotel. To examine (1) and (2), this study uses Student t test and anova analysis. The findings from this study have both theoretical and practical implications. Implications of these findings are discussed.

• The Journal of the Convergence on Culture Technology
• /
• 제8권1호
• /
• pp.19-29
• /
• 2022

This study was conducted with the aim of verifying the effects of restaurant video taping and job communication drawing board production activities on cooking job skills of high school students with intellectual disabilities. The study participants consisted of three students with intellectual disabilities enrolled in the high school course of a special school, and the experimental environment consisted of a kitchen in the restaurant and a classroom in the special school. For the research design, the technique of multiple probe design across subjects according to a single subject research was used. The intervention program consisting of independent variables was applied as a linkage procedure in which study participants videotaped the kitchen's environmental facilities, tools, materials, and staff perform cooking job skills and then taped data from the classroom scene on a job communication drawing board. Cooking job skills consisting of dependent variables are defined as the performance of research participants cooking gimbap directly in the kitchen of the restaurant. As a result of the study, it was found that participants effectively acquired, maintained, and generalized cooking job skills through intervention programs.

• Safety and Health at Work
• /
• 제12권2호
• /
• pp.225-229
• /
• 2021

Background: The socioeconomic burden of musculoskeletal disorders (MSDs) is significant, and kitchen work is a high-risk occupation for MSDs due to the intensive manual workload and repetitive movements that are involved. However, there are very few studies on MSDs and rest breaks as a workplace intervention among kitchen workers. This study examined the relationship between insufficient rest breaks and increased MSD risk among Korean kitchen workers. Methods: Sociodemographic and occupational factors of 1,909 kitchen workers were collected from the 3rd-4th Korean Working Conditions Survey data. Five items on rest breaks at work were categorized into two groups, "sufficient" and "insufficient." The number of MSDs and work-related MSDs (WMSDs), an outcome variable, was obtained from the sum of MSDs/WMSDs in three anatomical sites (back, neck, and upper limb, lower limb). The association between rest breaks and MSDs was estimated using zeroinflated negative binomial analyses, with adjustments for age, education level, and weekly working hours, and the analyses were stratified by sex. Results: After adjustment, significant associations were found between insufficient rest breaks and an increased risk of MSDs (odds ratio [OR] 1.68 95% confidence interval [CI] 1.11-2.54) and WMSDs (OR 1.40 95% CI 1.01-1.96) among female kitchen workers. Insufficient rest breaks were significantly associated with MSDs in female kitchen workers in all three anatomical sites. Conclusion: This study emphasizes the need for rest breaks as a workplace intervention for preventing MSDs in kitchen workers. Further studies to reveal the causality of this relationship are required.

• Korean journal of food and cookery science
• /
• 제21권2호
• /
• pp.155-162
• /
• 2005

The purpose of this study was to identify factors associated with sanitation and cleanliness regarding the importance of family restaurant employees in the Ulsan and Busan areas. Accordingly, this study conducted a suey questionnaire consisting of 28 measures of food-service as well as major subject descriptors. From the results, the frequency, descriptive, factor, correspondence analysis, major findings and marketing implications could be summarized as follows: First, 6 factors were extracted: cooking and control factor, food and tableware handling factor, personal cleanliness condition factor, purchase and receiving factor, unit food material store factor and Kitchen utensil sanitation factor. KMO and Bartlett' stest statistics showed that the data fitted the factor analysis well. Results of factor analysis, average variance extracted estimates and shared variance showed that the convergent and discriminant validity of 6 factors are supported and Cronbach's alpha showed that the internal consistency of the 6 factors was supported. Second, correspondence analysis indicated that statistically significant relationships existed between some of the family restaurant employee sanitation and cleanliness factors and the family restaurant enterprise.

• Culinary science and hospitality research
• /
• 제11권4호
• /
• pp.150-163
• /
• 2005

If a licensed cook of a special-deluxe hotel restaurant and n family restaurant receives stress psychologically and physically, it will influence the interaction with customers who eat their food. Job stress is known to affect the kitchen operation and cause negative formation of interior and exterior customer management. This study wishes to present the method that can minimize the negative effect caused by stress, leading to an elevation of service quality that is offered to customers by removing those factors related to the stress of a licensed cook. This study established the range of targets to compare the cooks of super-deluxe hotel restaurants and those of family restaurants and to apply result of this research to whole licensed cooks is considered to have some limitations. Therefore, estimating job stress and turnover intention of general licensed cooks through comparison with tourist hotels and general restaurants should be significant hereafter.

• Korean journal of food and cookery science
• /
• 제31권1호
• /
• pp.33-40
• /
• 2015

For the globalization of Korean food restaurants, the kitchens should be equipped with proper ventilation systems and space to keep clean and ensure food safety. This study aimed to examine the ratio of kitchen to total space of restaurant and the suitability of the ventilation systems employed at Korean food restaurants. Data were collected by on-site survey of 12 Korean foods restaurants in Seoul. Length and width of the restaurants were measured with scale. Temperatures and air velocity around the heating equipment, working area, and hood were measured with a thermal imaging camera anemometer and thermometer. Statistical analyses were conducted with the SPSS program. The average space of the restaurants was $25.7m^2$. The ratio of kitchen to space was 0.22 for restaurants sized $32m^2$, 0.28 for $33-66m^2$, 0.21 for $66.1-99m^2$, 0.16 for $99.1-148.5m^2$, and 0.35 for those above $148.5m^2$. Average maximum and minimum air velocity around the hood were 0.28 m/sec and 0.22 m/sec, respectively. Under these conditions, the temperature of the working area was $41^{\circ}C$, presenting an uncomfortable indoor temperature for kitchen employees to work. When classifying 3 groups based on the minimum and maximum air velocity, the temperatures near the cooking area and in the hood of the restaurants showed significant differences among the three groups. When the maximum air velocity was over 0.3 m/sec, the temperature of the cooking area was as $30.1^{\circ}C$, showing a significantly lower temperature (p<0.01). Based on these results, the kitchen space rate of 0.25 to the total space and a ventilation system maintaining a maximum air velocity over 0.3 m/sec were recommended for ensuring the food safety of Korean foods restaurants sized 66 to $99m^2$.

• 기호학연구
• /
• 제56호
• /
• pp.71-107
• /
• 2018

The purpose of this study was to find out the presentation of food and cooking process shown through the media and its cultural implications by comparing and analyzing seasons 1 and 2 of , tvN's reality program which has gained high viewer ratings and sympathy from the viewers. In light of the existing documents, the research reviewed the social and cultural meanings implied through a series of processes of "the act of cooking- the act of providing food - the act of having a meal."The authors concerned narrative structure of the program, paradigmatic analysis, actantial analysis, and analysis by applying the culinary triangle of $L{\acute{e}}vi$-Strauss were conducted, in order to find out the difference between seasons 1 and 2 of the . As a result of semiotic analysis on the programs, by focusing on the value of composure and slowness which may be felt through the simple everyday lives and travelling by running a Korean restaurant in a foreign country, the reality program revealed the changed consumption behaviors for Korean food, and the evolutionary process of cooking and the act of providing food reflecting the above. Meanwhile, the transformation of the Korean food may mean the "statelessness of Korean food" hidden under the name of localization or globalization. Furthermore, although the program intended to put up globalization of Korean food, the uniqueness of the Korean food wash armed, and this is the reason why it needs to be examined whether Korean food was used simply for entertainment in the program. Also, the program showed limitations such as drawing cultural inferiority as the motive for watching the program.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• 제19권2호
• /
• pp.429-435
• /
• 2018

Space plays a very important role in the human residential environment. Space is where the direct experience of life and expansion of that experience are made out of simple residential space. In particular, kitchen space is where the importance of the living space is perceived and is becoming an everyday part of life through television programs. Thereby, kitchen space is where the culture of everyday life plays a role in communication based on the very important production and function of television culture. The kitchen is where various experiences emerge. It is a space where the phenomena of communicating through cooking, experiencing tastes, and communicating with family members is realized. The purpose of this study is to analyze the relationship between communication and production in the kitchen through analysis of "Yune Restaurant 1" on tvN channel. The results of this study show that the human kitchen space leads to expansion of various experiences in the process of various cultural discounts.

• The Korean Journal of Food And Nutrition
• /
• 제16권4호
• /
• pp.397-405
• /
• 2003

The cleanness of Korean(n=292), Chinese(n=46), Japanese(n=114) and Western(n=74) styles restaurants in 25 districts in Seoul was evaluated in terms of kitchen area(6 criteria), handling of raw materials(3 criteria), hygiene practice for cook(1 criteria), treatment of wastes(2 criteria) and hall(2 criteria). The western-style restaurants were scored the highest points in all criteria. The other three restaurants were poorly evaluated compared with western-style ones in kitchen area, including cleanness of inside of the kitchen, hygiene practice, ventilation and working environment, drainage, and storage of utensils. The most critical criterion which represents the overall evaluation was the ventilation and working environment of the kitchen for Chinese, Japanese and Western-style restaurants, and was the cleanness of inside the kitchen for Korean-style restaurants.

• Journal of the FoodService Safety
• /
• 제2권2호
• /
• pp.67-77
• /
• 2021

Concerns regarding work and food safety in foodservice operations are growing. The purpose of the study is to suggest guidelines for designing foodservice facilities, including school foodservices and Korean restaurants. A case of a franchise restaurant specializing in a Korean food item, Seolleongtang, was used to explain the facility design. The contents of the manual included ways to determine space allocation, calculate the application of utilities and the diameters of supply utility pipelines, and suggestions on how to decide on air conditioning equipment. The standards of the American Gas Association and the Japan Foodservice Equipment Association (JFEA) were applied to design the restaurant space. The JFEA standards and knowledge based on experience and statistics were applied to calculate the usage of utilities like fuel and water. The standards of JFEA and the Society of Heating, Air-Conditioning, and Sanitary Engineers of Japan were applied to calculate the diameters of the water supply and drainage pipelines. For the setting of the heating, ventilation, and air conditioning systems, three ways to carry out the calculation of effective ventilation were explained, as well as options to dicide the standard parameters of the duct and ventilation fans. This manual can contribute to the design of effective and efficient foodservice facilities and help secure the work safety of foodservice employees thereby ensuring food safety.