• 대한영양사협회학술지
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• 제9권1호
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• pp.22-31
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• 2003

The purposes of this study were to compare performance of HACCP-based sanitary management and sanitation knowledge of employees in some food services (hospitals, elementary school, industry) in Inchon. Therefore, the survey questionnaire consisted of general background, sanitation performance, sanitation knowledge evaluation. The subjects were 370 employees in hospital, elementary school, industrial food service. The statistical analysis of data was completed using SPSS program. The results were summarized as follows: 99.3% of surveyed employees were female. 95.7% of employees were attended sanitation education and 76.8% of them were educated once a month. Employees in school food service showed higher academic career than the other food service employees. The food service employees' performance level was high(4.48). The performance level of school employees was significantly higher compared to other food services(p<0.001). Average score of sanitation knowledge was 16.36/20. The school food service employees' knowledge 17.03 was also higher compared to other food services. There was no significant correlation between sanitary performance and knowledge for total score. But among items of sanitary performance, a personal hygiene and food sanitary was significantly correlated with sanitation knowledge. The results of survey imply that the suitable contents and methods of education and training must be developed. Also, Financial supports to install necessary sanitary facilities are very important in order to raise effectiveness of education.

• 대한지역사회영양학회지
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• 제6권5호
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• pp.837-847
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• 2001

The main purposes of this study were to survey and assess the current situation surrounding solid waste generation in school foodservices, to identify and evaluate the measures(reduction and recycling programs) taken by the foodservices for waste disposal, and to suggest appropriate reform measures to improve the current status, especially in terms of environmental preservation. Questionnaires on solid waste management practices were mailed to 206 school foodservice dietitians in the Kyungbuk region : a 64.0%(N = 130) response rate was obtained. While there are food waste and packaging waste generated from the foodservice operations, about a third(34.1%) of the foodservice operations were responsible for the disposal of both the food wastes and packaging wastes. About 90% of school foodservice managers were responsible for managing solid wastes. The primary recycling methods of leftovers generated from the school food service operations were livestock feed(76.0%). About 60.0% of school foodservice managers conducted the food waste reduction program. The performance by the foodservice managers in reducing the food waste was not satisfactory in several fields, such as developing environmentally friendly menus or abiding by the standard recipe, etc. In addition, the government assistance system was not properly working in the food service management. In conclusion, we should focus on increasing the performance in reducing the food waste by the foodservice managers, strengthening and facilitating the government assistance system for the food waste management and to develop education methods and education materials for food waste management.

• 대한지역사회영양학회지
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• 제7권3호
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• pp.361-372
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• 2002

The purpose of this study was to investigate the operation and management systems of the school food services in Korea and to provide useful data for improving the quality of the school food services. This study was conducted in school food service operations nationwide using a written questionnaire. The questionnaires were mailed to the dieticians of three types of school food service systems-conventional, commissary, and joint-management. Of the 660 schools that participated in this study, the responses from 212 conventional system, 212 commissary system and 200 joint-management system services were selected for analysis. Statistical analysis was performed utilizing the SAS/Win 6.12 program so as the provide a descriptive statistics. The main results of this study can be summarized as follows: The average number of meals served per day was 1014, 738 and 695 in the conventional food service, the commissary food service and the joint-management flood service systems, respectively. Over half (58.9%) of food service facilities were utilizing computer programs for their operations. Most of the commissary flood service systems (52.4%) had a satellite school and served a maximum of 2000 meals per day. In most of the joint-management food service systems (87.1%), the number of food service schools managed was two and a maximum of 3330 meals were sewed. Only one dietician was posted irrespective of the school food service system. The mean hours of work by the dietician per day was 8.9, 8.6 and 8.6 in the conventional food service, the commissary flood service and the joint-management food service systems, respectively. The principal work functions of cook personnel were cooking and cleaning.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1997년도 추계학술세미나 - 위생적인 학교급식의 관리방안
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• pp.13-19
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• 1997

Foodborne diseases are serious problems throughout the world, because new pathogens have emerged. Nowadays many students eat school lunch provided by school lunch provided by school lunch program. They are threatened by pathogens transmitted by foods. many school children became victims of foodborne diseases. Most foodborne outbreaks were caused by mishandling foods at food service establishments. Food safety practices of school lunch programs in foreign countries were reviewed. Temperature control is the most critical part of keeping the foods safe. In order to prevent foodbrorne diseases in schools, the managers in charge of school lunch program and officials in charge of food safety of local health department try to make sure that foods are out of danger zone of temperature. Prevention of cross contamination, and sanitization of raw foods and utensils are also emphasized by school lunch program managers and health officials.

• 유통과학연구
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• 제18권12호
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• pp.31-43
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• 2020

Purpose: This study examined how many determinant factors (service dimensions, food quality, and price perception) affect revisit intention. This practical concept is service quality (SERVQUAL), customer satisfaction, and repeated/revisit behavioral intention based on the theory of reasoned action (TRA). Research design, data and methodology: This research applied a hybrid mixed-method comprising exploratory and explanatory sequential design by Creswell (2014). The 400 responses were collected in four townships in Myanmar. This study drilled down to exploratory factor analysis (EFA) followed by confirmatory factor analysis (CFA) prior to test the hypothesized factor structure of all the variables resulted in the form of the goodness of fit. For further data analysis, structural equation modeling (SEM) was applied to test the relationships among the variables of the proposed model. Results: The results showed that perceived service quality, food quality, and price perception have direct effects on customer satisfaction and indirect effect on revisit intention. The perceived service quality has the most significant influence while the food quality has the least influence on customer satisfaction. Conclusions: The results are useful for the restaurant managers to better understand the significant strategic choice factors to improve higher quality service amongst restaurants both domestic and international under the stiff competition.

• Journal of Nutrition and Health
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• 제35권7호
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• pp.800-817
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• 2002

It is not stipulated concretely in the Food Sanitation Act what the standardized school food service dieticians indices and the dietician's duties and task elements should be. Therefore, this study was required. The specific purposes of this study were : a) to define the school food service dietician's duties and task elements, b) to estimate the performance frequency and work hours of the dietician's duties and task elements c) to investigate the job specification of the dietician over school food services, d) to develop the standardized indices of the dietician needed in school food service operation. For this study, school food service dietician's work functions were defined in 10 duties and 60 task elements based on the studies precedented and literature review and pilot test process. This study was conducted in school food service systems nationwide using written questionnaire and interview with the official in charge and delphi technique. The questionnaires were mailed to the dieticians of three types of school food service systems. Of the 660 schools that participated in this study, the 624 responses were selected for analysis. Statistical analyses were performed with SAS/Win 6.12 program so as to provide a descriptive statistics, T-test, ANOVA. The main results of this study could be summarized as follows: A characteristic common to all the school food service systems was that 'cooking and distribution management' took the longest hours of work, while 'nutrition education' took the shortest hours of work. The standardized index of dietician over school food service was one person in conventional system independently of the number of meals per day. In the commissary system, according to the numbers of meals served per day, it was 0.95-1.38 persons and 1.27-1.55 persons and 1.40-1.91 persons. In joint management system, the standardized index was 1.03-1.42 persons in case of serving less than 700 meals per day.

• 한국식품조리과학회지
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• 제26권3호
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• pp.252-262
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• 2010

This study was conducted to evaluate the sanitary performance and education of elementary and middle school food service employees, by administering questionnaires to 358 elementary school food service employees and 171 middle school food service employees in Seoul. The collected data were subjected to descriptive analysis and $X^2$ tests using the SPSS package program. On the questionnaire, items pertaining to personal hygiene, ingredient control, process control, safety management, and sanitation education were used to measure sanitary performance, with a maximum possible rating of 5 per each category. The results can be summarized as follows. Elementary school food service employees' had the following sanitary performances scores: personal hygiene(4.75), ingredient control(4.82), process control(4.73), safety management(4.69) and sanitation education(4.29). Middle school food service employees' had the following performance ratings: personal hygiene(4.62), ingredient control(4.71), process control(4.71), safety management(4.61) and sanitation education(4.05). In the elementary school employees, 59.8% received regular sanitation education once per month, while 67.3% of middle school employees received regular sanitation education more than once per month. At the elementary schools, food service sanitation education was conducted verbally(39.4%), while middle school sanitation education was principally carried out through the distribution of leaflets(41.5%). The average effectiveness scores for food service verbal education were 2.97 out of a possible 5 at the elementary schools and 2.94 out of 5 at the middle schools. In both elementary and middle schools, the majority of the employees attributed the low level of sanitation knowledge in food service to a lack of facilities and equipment.

• 대한영양사협회학술지
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• 제4권2호
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• pp.113-122
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• 1998

To investigate the children's food habit, one thousand of children from eleven elementary school food service were randomly selected in Taejon. The survey was conducted by questionnaires and data were analyzed by SAS program. The results are summarized as follows. 1.The average height and weight for the 3th grader are 132.0cm and 29.4kg for boys. 131.2cm and 27.9kg for girls. In the case of the 6th grader the average height and weight are 147.1cm, 41.1kg for male, 148.6cm, 41.0kg for female, repectively. Those values are less than national averages. 2. The third grader eats breakfast more regularly than the sixth grader(p<0.001) and 51.5% of the children answer that they take foods for their health. The third grader has better eating habits that the six grader. This survey shows that the sixth grader eat more cereal, milk and vegetable and the third grader has less fruits than the sixth grader. 49.3% of the total children likes eating food at home, 36.6% eating outside and 14.1% school meal service. 25.8% of the children reply that they do not eat now foods during school meal service. 82.5% of the total children are willing to eat foods served from school meal service if a teacher explains about the information of foods.

• 한국식생활문화학회지
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• 제15권5호
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• pp.423-434
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• 2000

The purpose of this study was to develop menu planning in the elementary food service system. This survey conducted in 10 elementary schools located in Inchon area. Among 300 questionnaires, 258 responses were collected and were analyzed by SAS program. Household income levels, food habits and preference of menu were investigated using frequency and percentiles with chi-square test. The result showed that mostly people belonged to lower middle income classes. As for preference of school food service menu, elementary students chose correction of unbalanced diet and good nutrition, while mothers of them ranked correction of unbalanced diet and convenience of preparing food. Regardness of mothers for menu preference of the elementary school students came to an agreement overall.

• 대한영양사협회학술지
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• 제27권1호
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• pp.26-34
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• 2021

This study investigates perception of the free school meal program, satisfaction of school meal, and eating habits of free and paid school meal program students in the Busan area. Between 20 to May 2020, a total of 350 students were researched, of which 177 belonged to the second grade of high school (free school meal program), and 173 were from the third grade of high school (paid school meal program). 96.0% free school meal program students and 89.0% paid school meal program students responded to the necessity of a free school meal program, which was significantly different between the two groups (P<0.05). All questions regarding the perception of the free school meal program, which were responded to by more than 3 points, were considered positive. 'Decline of the school meal's quality' had the maximum response, from 64.4% and 76.4% free and paid school meal program students, respectively, and was significantly different between groups (P<0.05). Paid school meal program students wasted significantly more school food than the free school meal program students (P<0.001). 'Not delicious' was responded by 56.0% free school meal program students and 50.0% paid school meal program students. Evaluating satisfaction of the food quality and service categories was determined to be higher amongst free school meal program students than the paid school meal program students (P<0.05). Considering our study data, we propose that with the gradual expension of free school meal programs, inclusion as part of the education system will serve as a foundation for proper eating habits, and compulsory education will help improve students' health and quality of life.