• 벤처창업연구
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• 제10권2호
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• pp.59-67
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• 2015

본 연구는 서울시 Y구의 노인복지관 및 종합사회복지관에서 운영하고 있는 경로식당의 서비스요인(위생상태, 종사자, 편리성, 음식, 접근성, 환경, 사회적 관계)이 재이용의도에 미치는 영향력과, 이 과정에서 급식만족도가 갖는 매개효과를 파악하고자 하였다. 연구대상은 경로식당을 이용하는 65세 이상 노인으로, 총 310명이 최종 유효표본으로 적용되었다. 분석은 SPSS 19.0을 활용하였고, 연구결과 첫째, 인구사회학적 특성 중 임대주택/기타, 서비스요인의 모든 요인이 급식만족도에 영향을 미치는 것으로 나타났다. 둘째, 인구사회학적 특성 및 서비스요인, 급식만족도와 재이용의도의 관계를 파악한 결과, 인구사회학적 특성 중 학력, 서비스요인 중 모든 요인이 재이용의도에 영향을 미치는 것으로 나타났다. 셋째, 인구사회학적 특성 및 서비스요인과 재이용의도의 관계에 있어 급식만족도의 매개효과를 검증한 결과, 서비스요인 중 종사자와 급식만족도가 재이용의도에 정(+)의 영향을 미치는 것으로 나타났다. 따라서 경로식당 서비스의 질적 제고 및 만족도 향상을 위한 각 지자체의 지속적인 관심과 투자, 노력이 요구되며, 나아가 급식환경 개선을 위한 다각적 방법이 모색되어야 할 것이다.

• 한국식품위생안전성학회지
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• 제15권3호
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• pp.186-198
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• 2000

우리 나라의 학교급식, 병원급식, 및 위탁급식 등에서 위생관리의 수준을 알아보고 앞으로의 개선 및 발전 방안을 논의하였다. 앞으로 발전을 위한 10가지 방안으로서 이들 집단급식에서 (1)인력과 전문성 보강, (2) 건물과 시설의 전용화, (3)조리장 시설 설비의 보강, (4)주 ·부재료 공급 방법의 개선 및 품질관리, (5) 정확한 기계 ·설비류의 생산과 구비, (6)검사 장비와 설비의 보강, (7)개인위생관리의 여건 강화, (8)다양한 위생교육 및 훈련, (9)수입개방에 대한 능동적 대처, (10)관련 연구 및 background data의 축적 강화 등이 이루어져야 할 것으로 도출되었다. 식품 재료를 생산하여 먹기까지에는 여러 가지 단계를 거친다. 그 중에서 조리는 먹기 직전의 단계이다. 영양적으로 우수하고 위생적으로 안전한 재료를 취득하였다 하더라도 이 과정에서 취급이 잘못되면 대규모의 건강 위해를 야기할 수 있다 또 비록 재료가 안전하지 못하였다 하더라도 이 과정에서의 위생관리를 철저히 함으로써 그 위해를 상당히 줄일 수도 있다. 바로 이러한 측면에서 우리는 집단급식 시설의 위생관리가 얼마나 중요한 가를 다시 강조하지 않을 수 없다. 음식물에 의한 위해를 예방하고 위해 요소를 사전에 차단하기 위한 노력의 일환으로 세계적으로 식품위해요소중점관리기준(HACCP)의 도입이 활발하다. 우리 나라에서는 이를 식품제조 ·가공업소에 먼저 도입하였으나 급식 시설에서 시급히 적용하여 건강 위해를 최소화하여야 할 것으로 본다.

• 한국산학기술학회논문지
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• 제12권9호
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• pp.3994-4000
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• 2011

본 연구는 우리나라 고유의 겔상 식품인 청포묵의 기능성을 높이고자 흑삼 농축액을 0, 1, 2, 3, 4% 수준으로 첨가하여 ginsenoside Rg3가 강화된 흑삼 청포묵을 제조하여 품질특성을 평가하였다. 흑삼농축액 첨가수준에 따른 흑삼 청포묵의 pH는 흑삼농축액을 첨가하지 않은 대조군에 비해 흑삼 농축액의 첨가 수준 증가에 따른 유의적인 차이는 나타나지 않았지만, 감소하는 경향을 보였으며 당도는 유의적으로 증가하였다. 색도는 명도(L값)의 경우 흑삼 농축액 첨가비율이 증가할수록 어두워져서 명도값이 유의적으로 감소되었다. 적색도(a값)는 흑삼 농축액 1% 첨가 시 가장 높았으며 2%, 3%, 4%로 첨가비율이 상승할수록 감소되었고 황색도(b값)는 흑삼농축액 첨가비율이 증가할수록 유의적으로 감소되었다. 물성은 흑삼농축액 첨가량이 증가할수록 경도, 검성 및 씸힘성은 유의적으로 감소한 반면에 부착성은 유의적으로 증가하였고, 탄성과 결합성은 유의적 차이가 없었다. 흑삼 청포묵의 맛, 색, 풍미 및 전체적인 기호도에 있어서 흑삼 농축액 3%가 첨가된 시료가 가장 높은 점수를 보여 가장 바람직한 첨가수준으로 보여진다.

• 한국조리학회지
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• 제12권2호
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• pp.57-72
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• 2006

It is a real situation that the meal service at silver towns such as the welfare facilities for the elderly is giving help in maintaining health, preventing diseases, and giving mental pleasure to the dwelling elderly people, thus the importance of meal service for housing occupants is being demanded together. This study is based on some inconvenient matters when using the meal-service facilities within the silver town targeting housing occupants at the silver town, aiming to examine which influence it can have upon the satisfaction with meal service in housing occupants. Accordingly, the purpose of this study is to present a desirably developmental direction for the meal-service facilities, which can cope with diverse needs of housing occupants. To achieve the objectives of this study, it was analyzed by selecting research variables that were verified by the consideration of preceding studies.

• 한국항해항만학회지
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• 제41권2호
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• pp.63-70
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• 2017

Despite the remarkable continual growth of the world cruise industry, studies have yet to be attempted on many revenue management problems in cruise operations. This paper suggests two schemes that can be easily applied to cruise revenue management: optimal dual pricing and passenger safety level. In optimal dual pricing, a pair of higher and lower prices is applied to cabin reservation through market segmentation. This scheme can be executed with a linear price-response function for the current unreserved cabins. A cruise line could benefit from this scheme to maximize reservation revenue while attaining full occupancy. The dual pricing scheme is also devised to produce only integer demands to suit real management practices. The life boat capacity is an additional service capacity unique to the cruise industry, catering to passengers' safety. The concept of passenger safety level is defined and computed for any passenger life boat capacity of a cruise ship. It can be used to evaluate the passenger safety of a cruise ship in operation, as well as to determine the number of life boat seats required for a new cruise ship. Hypothetical examples are used to illustrate the operation of these two schemes.

• 대한인간공학회지
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• 제29권3호
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• pp.375-382
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• 2010

The purpose of this study was to analyze the risk factors of the musculoskeletal workload of mid-old-age food preparation workers by identifying the differences in the complaints of subjective symptoms between mid-old-age housewives and mid-old-age food preparation workers. This study was carried out on a total of 83 subjects from April 2009 through July 2009: 43 food preparation workers at the catering department of general hospital A, with a high rate of mid-old-age food preparation staff, and 40 full-time housewives (40~59 years old). The analysis of the relationship between the rates of the subjective symptoms of the two groups showed that the mid-old-age food preparation workers had a 7.8-fold higher risk of developing musculoskeletal diseases than the full-time housewives. The musculoskeletal workload of the mid-old-age food preparation workers included repetitive motions, uncomfortable postures, and heavy lifting. It is hoped that this study will help provide mid-old-age people with opportunities for appropriate economic activity and labor and will help improve their work postures and methods as well as their environmental-risk factors.

• 한국식생활문화학회지
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• 제33권1호
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• pp.48-54
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• 2018

This study was performed to evaluate the quality characteristics of functional Dasik prepared with a mixture of freeze-dried mealworm (Tenebrio molitor) powder and dried pollack powder along with assessment of the general and fatty acid compositions of mealworms. General compositions, except for moisture content of freeze-dried mealworm powder, were higher than those of raw mealworms. The ratios of saturated fatty acids and unsaturated fatty acids of freeze-dried mealworm powder and raw mealworms were 1:3.31 and 1:3.19, respectively. Amounts of oleic acid, which was the most abundant among unsaturated fatty acids, of freeze-dried mealworm powder and raw mealworms were 41.12 and 37.84%, respectively. For color values, greater content of freeze-dried mealworm powder in functional Dasik resulted in lower L and b scores, whereas a value increased. In the case of mechanical properties, greater content of freeze-dried mealworm powder resulted in significant reduction of hardness, chewiness, and gumminess. In the case of sensory evaluation, color, taste, and overall quality of DPMD50, which was prepared with a 1:1 ratio of freeze-dried mealworm powder and dried pollack, were the highest. It was concluded that DPMD50 is a nutritious combination of edible insects and fish for protein fortification for growth and the elderly.

• 대한지역사회영양학회지
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• 제28권4호
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• pp.329-339
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• 2023

Objectives: This study aims to explore consumer awareness and usage patterns of local food in Jecheon city during the COVID-19 pandemic, contributing to the establishment of the Jecheon City Food Plan. Methods: Surveys were conducted from July 24 to August 24, 2021, using a combination of web-link and self-administered methods for adults living in Jecheon city (n = 250). Descriptive analysis, t-test, importance and satisfaction analysis (ISA) of local food choice attributes were performed using SPSS Statistics. Results: Participants prioritized freshness when purchasing agricultural products. The freshness of Jecheon local food was the selection attribute with the highest consumer satisfaction and could provide purchase motivation. Approximately 73.6% of respondents understood the concept of local food, and 70% were familiar with Jecheon's local food. Notably, 94.8% expressed an intention to purchase but held negative views on selling local food in other areas. The need to increase the supply of local food to vulnerable populations and public school catering was highly recognized. The ISA identified 'affordable price', 'delivery service', and 'product information' as areas requiring improvement. On the other hand, 'freshness of products', 'quality for the price', and 'support for local farmers and economy' were identified as attributes to be maintained and strengthened. Conclusions: Consumers in Jecheon city recognized local foods as more than just 'consumer goods'. Our findings suggest the need for further research on local food revitalization and more comprehensive local food planning to enhance consumer satisfaction.

• 대한영양사협회학술지
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• 제5권1호
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• pp.74-84
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• 1999

The purpose of this study was to investigate a plan of middle/high school foodservice systems which could properly provide nutrition for juveniles' health. Questionnaires were developed and distributed to: 245 middle schools with 271 parents, 328 students, 180 teachers, and 345 administrators; 163 high-schools with 223 parents, 466 students, 179 teachers, and 163 administrators in Seoul and Kyunggi province. The results of this study were as followed. For the desirable feeding type as in-school meal plan, 62.2% responded to the current elementary school feeing type:10.3% responded to a lunch-box prepared at home; and 38.0% responded to free dining out type. For a feeding operation type, school administrators, teachers and parents favored the current school feeding systems in elementary schools with proportion of 68.2%, 47.7%, and 87.6% as respectively. Also, 20.3% of school administrators, 22.6% of teachers, and 6.9% of parents preferred contract management. A total of 27.6% of teachers, 9.2% of school administrators, and 3.7% of parents responded to a lunch-box prepared at home. There was a significant difference between the responses for establishing the main body of financial burden to solve the problem of financial burden which could be the most obstacle to bring middle/high school feeding system into operation. For the management of school feeding systems when brought into operation, 88.7% out of 470 responded schools and 89.9% out of 227 responded teachers reported that an expert should manage school feeding systems. For futuristic direction, an effective joint cooking type between schools which may be the way to solve the difficulties in securing the appropriate space and to decrease the financial burden, the problem of transportation for delivering feeding products, low quality of feeding, and sanitation can occur. Therefore, the distance between schools which operate a joint cooking system will affect as a major factor. Furthermore, concrete examination of plans for introduction of various types of school feeding and institutional devices for management system and supervision of operation should become a condition precedent.

• 한국산학기술학회논문지
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• 제17권9호
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• pp.570-577
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• 2016

본 연구는 충남 지역 일반 고등학생과 특성화 고등학생의 식품위생안전인식을 알아보고 학교유형별 차별화된 식품위생안전교육의 필요성 제기와 기초자료를 제공하는데 목적이 있다. 연구 결과 일반 고등학생들은 특성화 고등학생들보다 유의적으로 식품위생 안전을 중요하게 생각하였으나, 일반 고등학생들보다 특성화고등학생들이 유의적으로 식품안전에 대한 정보를 얻기 쉽고, 안전한 식품을 고를 자신이 있다고 조사되었다. 학교유형별 차이 없이 우리나라에 판매 유통되는 농축산물에 대해서는 조사대상자의 50.5%가, 가공식품에 대해서는 49.3%가 안전성이 그저 그렇다고 응답하였고, 학교 내 식품위생 안전교육이 필요하다. 40.7%, 매우 필요하다는 17.2%의 학생들이 응답하였다. 특성화고등학생들(평균 3.17)에 비해 일반 고등학생(평균 2.81)들은 식품안전 교육을 충분히 받고 있지 않다고 응답하였고, 안전한 식품을 고를 자신이 있다는 학생은 '식품을 위생적으로 다룰 자신이 있다'(r=.662), '식품안전에 대한 교육을 충분히 받고 있다'(r=.504)와 양의 상관관계를 보였다. 본 연구 결과는 일반고와 특성화 고등학생들이 식품을 위생적으로 안전하게 고르고, 다룰 자신이 있도록, 차별화된 식품위생 안전교육이 필요함을 제언한다.