• 한국식품조리과학회지
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• 제15권1호
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• pp.1-7
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• 1999

The purposes of this study were to analyze the relationship between 12 independent variables and the foodservice productivity in the welfare facilities for the elderly. The results of the study were summarized as follows; 1. 67.2 percentage of surveyed welfare facilities for the elderly were not managed by dietitians, so menu planning, food purchasing, management of eqipment and facilities, sanitary practice, and management of work were administered nonsystematically. 2. From the results of factor analysis of variables related to the affecting productivity, 5 factors were generated and the factors were named ‘foodservice scale’, ‘human resourcs’, ‘use of food’, ‘use of equipment’ and ‘use of document’, and then the relation between the factor variables and productivity was examined by multiple regression anlysis.