• Journal of the Korean Dietetic Association
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• v.9 no.3
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• pp.209-218
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• 2003

The purpose of this study was to identify obstacles by surveying dieticians' perception in implementing Generic HACCP Plan for school foodservice operations from 2001. The survey was conducted in five areas; Seoul, Kyoung-gi Province, In-cheon, Kwang-ju and Dae-jeon. Five hundred and sixty questionnaire were sent by the e-mail address and the local school dietician's Community Board on the internet, 263 were returned. Two hundred and forty were returned by E-mail, return rate was 42.86%. Twenty three were received by the local school dietician's Community Board on the internet. The obstacles were grouped of six fields and indicated thirteen factors in implementation of the Generic HACCP Plan for school foodservice. The six fields were 'status of cooperation within HACCP team', 'cooperation with the external people' such as teachers, food suppliers, student's parents, 'understanding HACCP system of the dieticians', 'hygiene facilities', 'training & educating employees', and 'difficulty of monitoring'. To assess the factor as a obstacle we used Likert's scale; 5-agree strongly, 4-agree, 3-medial, 2-don't agree, 1-don't agree strongly. Results of this study are as follows; 1) The scores of thirteen factors indicated as obstacles were over 3(medial) except ‘lack of dietician's understanding about HACCP System(2.86$\pm$0.97)'. Also only about 63% dieticians recognized that as an obstacle factor. 2) ‘Deficiency of hygiene facilities(4.41$\pm$0.76), ‘lack of teachers' cooperation(4.23$\pm$0.77)', ‘inadequacy of the kitchen lay-out(4.19$\pm$0.95)' and ‘lack of training and educating program for employees(3.97$\pm$0.85)' scored most highly. Results from this study show that financial resources and educating system are very important to settle down HACCP system for School Foodservices successfully.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.1
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• pp.193-201
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• 2015

The aims of this study were to investigate (1) the status of food materials purchased by group-buying companies and (2) the satisfaction with food materials and service quality of group-buying companies in foodservice at child-care centers. In November 2013, child-care centers which were participated in a group-buying program in Gwanak-gu, Seoul were requested to complete self-reported questionnaires. One hundred and eight respondents (76.9% of directors, 23.1% of non-directors) completed questionnaires, including purchase frequency of food materials, degree of satisfaction with 'food materials' and 'operating system and service' of group-buying companies. About 60% of child-care centers purchased food materials from major companies. Respondents' overall satisfaction with 'food materials' and 'operating system and service' were '3.55' and '3.72' out of 5 points, respectively. For overall satisfaction with food materials, there were significant differences between 'public (3.79)' and 'private, home-based (3.31)' child-care centers (p=0.023). The results of multi-regression analysis showed that quality (${\beta}$=0.271, p=0.013) and price appropriateness (${\beta}$=0.284, p=0.002) were associated with overall satisfaction with food materials purchased by group-buying companies. The factors such as delivery accuracy about items(${\beta}$=-0.201, p=0.042), hygiene of delivery process (${\beta}$=-0.207, p=0.025) and communication with companies (${\beta}$=-0.317, p=0.003) were significantly associated with overall satisfaction with operating system and service provided by group-buying companies. The results of this study could be utilized for group-buying companies and the government to develop guidelines and policies on food material buying in foodservice at child-care centers.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.161-173
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• 2010

The foodservice industry should be customer-oriented and service-oriented because production and consumption occur simultaneously and sales depend on customers' participation in the foodservice industry. In this respect, it is faced with maintaining minimum human resources with efficient management systems and policies which employees can offer quality services. This study, therefore, aims to find out how internal marketing strategies affect conflict perception. The result of the study is as follows. Communication, service training, employee benefits and a reward system are generally important in the internal marketing. In particular, it is considered that employee benefits and a reward system based on finance are more important to employees than any other factor. Accordingly, companies should consider facilities offered to the employees, vacation and employee benefits. Also, it is shown that communication-obstacles take high proportion in the cause of conflicts and employee benefits in the internal marketing. This study showed the possibility of internal marketing used as a management method of human resources and a solution for resolving conflicts.

• Quality Improvement in Health Care
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• v.7 no.2
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• pp.244-261
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• 2000

Background : In order to cope with changes in the management environment at hospitals, increased interests are drawn in patient foodservice system on Continuous Quality Improvement Activity as the method of approaching a quality food service and effective management. Thus, as a part of this activity, this study was conducted to evaluate job flow improvement that was already performed and the results of that process at the dietetic department of a university hospital, focusing on improving management. Method : On February 15 of 1998. the dietetic department formed a job flow-improvement to decide on the priority of job flow improvement, and prepared specific action strategies and schedule of the priority: after a 5 month process period, job improvement achieved on June 15. 1998. Also, economic achievement of the task was evaluated through labor productivity analysis and cost-benefit analysis. Results : The patient food service system which was managed decentralized at the present hospital was centralized, some steps of the food service process were integrated, and quality of patient food was improved. Also, as a solution of the problems expected when conducting job flow improvement was made on food service equipments and utensils. The result of evaluating the job flow improvement that labor productivity improved by 18.2% compared to before the improvement and the result of the analysis of cost-benefit showed that Benefit-Cost (B/C) ratio was 2.22. showing financial merit on the investment. Conclusions : Continuous Quality Improvement Activity needs to be initiated and conducted in the future in various areas of hospital foodservice system in order to actively adopt to ever changing hospital management environment. In order to achieve this goal, many researches and more efforts need to be put in by people in charge of hospital food service management, and interests and support are needed from hospital policy makers.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.675-681
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• 2016

The purpose of this study was to investigate perception of the Food Allergy Labeling System (FALS) of school foodservice in female middle school students. The subjects were 148 female middle school students in the Incheon metropolitan area. In this cross-sectional study, data were collected using self-administered questionnaires. Only 20.9% of subjects had experience of food allergy education. There was no significant difference in food allergy knowledge by grade. The scores of perception of food allergy labeling by school foodservice were significantly higher in lower grade students (p<0.001). In all grades, highest scores were observed for 'food allergy labeling is necessary', whereas the lowest scores were for 'I check the food allergy labeling'. The percentages of subjects who wanted to participate in food allergy education were significantly different (p<0.01); 73.8% in 1st grade, 50.0% in 2nd grade, and 35.7% in 3rd grade. For desired education contents to enhance perception of FALS, 57.5% of subjects answered 'emergency management' and 23.0% said 'information of food allergy causing food'. Therefore, it is necessary to increase food allergy education and educate female middle school students according to grade in order to enhance perception of FALS.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.193-204
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• 2008

The purpose of this study is to research about the relation between high-involving work system and organizational commitment of kitchen employees in food-service industry as one of the performance variables. For this research, a survey was done based on the people living in Seoul. Total 451 copies of questionnaire were distributed from $2^{nd}{$ April through $30^{th}$ in 2007. The collected data were used in analyzing frequency and factor through SPSS 14.0 and equation model LISREL 8.30 statistical package. The findings of this research are as follows: First, high-involving work system had a positive effect on self-leadership(t=5.85) and job satisfaction(t=3.71) but a negative effect on organizational commitment (t=0.76). But the final effect shows a positive result with job satisfaction as a mediating variable(t=5.99). Self-leadership had a positive effect on job satisfaction(t=9.51) but a negative effect on organizational commitment(t=0.91). This study suggested a desirable work system of organizational commitment for the improvement of productivity in foodservice industry. The concern and efforts of managers and executives to improve work environment for kitchen employees help to make quality better and improve the performance of a company with customer satisfaction.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2007.11a
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• pp.121-129
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• 2007

Recently a multi-attribute structure analysis method is one of the evident areas of important points in the decision support system analysis. This research developed an internet/intranet-based solution builder for a three-step decision support system using fuzzy-AHP in the view of 1) brainstorming far the idea generation, 2) fuzzy-AHP (fuzzy analytic hierarchy process) as a multi-attribute structured analysis method and 3) aggregation logic model to integrate the results of individual analysis. We applied this decision support system to the make-or-buy decision problem for school foodservice system considering the multi-attributes in the decision making. A computer program is developed and demonstrated it internet/intranet-based decision problem. It was known that this solution builder provides decision makers a good tool for mate-of-buy group decision making.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.739-748
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• 2009

The aim of this study was to better understand the factors of the mentoring function in the foodservice industry that improve the organizational commitment of subordinates, and to asses the roles that trust towards supervisors play in the relationship between the mentoring and organizational commitment. A survey was of subordinates who were conducting the mentoring in foodservice companies (hotels, family restaurants) located in Seoul and Gyeonggi area was conducted from May 1 to May 30, 2008. The questionnaires were distributed to 400 employees in 50 restaurants and, 341 of them were received and a total of 320 were finally analyzed. The results were as follows. First, the effect of mentoring functions on the organizational commitment of subordinates indicated that the career developing function and psychosocial function had a significant positive effect on the emotional commitment and normative commitment (p<.01), and the career developing function, psychosocial function and role modeling function had a significant positive effect on the enduring commitment (p<.01). Second, the mediating roles of supervisory trust in the relationship between mentoring functions and organizational commitment of subordinates indicated that supervisory trust mediated the relationship between the career developing function of the mentoring functions, and enduring commitment and normative commitment in addition, it met the mediating requirements in terms of the relationship between the role modeling function, and the emotional commitment, enduring commitment and normative commitment. Consequently, the high career developing function, psychosocial function and role modeling function in mentoring raised the level of organizational commitment;thus, the mentoring system should used as on of the mentoring functions in the foodservice industry and mentoring functions should be also established.

• Journal of the Korean Dietetic Association
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• v.6 no.1
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• pp.33-43
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• 2000

Environmental pressures from such sources an economic condition, the government and inter-institutional competition create managerial challenges. Economic pressures may be forcing dietetic dept, in hospital to utilize cost∙benefit analysis to assist them in their problem solving. Cost∙benefit analysis have been widely used in business, industry and many other fields with only limited application to foodservice. Due to the lack or this information the purposes of this study were to identify use of cost∙benefit analysis in hospital foodservice system to evaluate the economic efficiency of alternatives, and to make recommendation for operation system change. Using the cost∙benefit method, cash flows are separated into cost and benefits. For an alternative to be selected, indicators, such as NPV, benefit-cost ratio (B/C ratio) with 5% discount rate per annum. The sensitivity analysis was also conducted with difference rate 3%, 7% respectively and reduced employee payroll change. The result of this study can be summarized as follows : 1. The total cost of investment for operation system change was 390,570 thousand won and the total benefit through operation system change was 865,808 thousand won. 2. Net present value(NPV) for 5 years was 475,239 thousand won and benefit-cost ratio was 2.22. 3. In sensitivity analysis with different discount rate 3%, 7%, benefit-cost ratio was 2.25, 2.18 respectively, with total reduced employee payroll change, benefit-cost ratio was 2.86. In conclusion, total benefits were exceeded total costs. Therefore, the project of operation system change in hospital foodservice was found to be economically efficient.

• Korean Journal of Community Nutrition
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• v.10 no.3
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• pp.319-330
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• 2005

College foodservice (FS) demands highly-developed operation technique which can provide adequate nutrients to their students, as well as to guide better eating habits and to meet students' various desires. The purpose of this study was to provide basic data to improve college FS satisfaction with food items by comparing 2 contract-managed and 2 self-operated college FS in Daejeon and Chungnam area. According to the results, $\59.1%$ of students frequently (over 3 times per week) took meals at college cafeteria and the main reason for using college cafeteria was the low-price of meal, although the students' Satisfaction degree with price of meal was lower in contract-managed FS than in self-operated FS. There were no differences in the food satisfaction degrees with overall appraisal of food items between 2 operating systems of college FS, but the satisfaction degrees with all food items were high in male as compared with female. The higher the negative self-perceived clinical symptoms scores, the lower the satisfaction with foods, which suggests that the health state of students was one of the factors that influenced college FS satisfaction. According to stepwise multiple regression analysis,'taste of boiled rice', 'overall appraisal of boiled rice', 'overall appraisal of soup', and 'variety of side dish', in decreasing order, were the most relatively important attributes for overall customer satis-faction with food taste of college FS. Finally, there should be further studies on important management factors to improve college FS satisfaction according to 2 operating system.