연구논문 : 충북지역 사업체 급식소의 운영형태에 따른 고객 만족도 비교

안광복 ( Kwang Bok An ),연미영 ( Mi Yong Yon ),이유진 ( Yu Jin Lee ),김운주 ( Woon Ju Kim ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.6

In this study, the current status of the business foodservice industry, evaluation of leftover food and customer satisfaction with foodservice at direct operation and consignment foodservice businesses in Chungbuk were examined. This study has managerial implications in terms of improving the quality and effectiveness of the business operation of the foodservice industry. The sample size of this study included 800 customers who use foodservices provided by 11 selected businesses including 6 direct operation and 5 consignment foodservice businesses. From these 800 customers, a total of 692 were used (direct operation foodservice (n=361) and consignment foodservice (n=331) businesses). The results were as follows; First, as for the main reasons for using the employee restaurants in types of direct operation and consignment foodservice business, `the close location` had the high percentage. Approximately 41% of respondents were not satisfied with the foodservice in the employee restaurants. Second, leftover food from consignment foodservices was higher than that for direct operation foodservices. Third, there were significant differences in customer satisfaction with five areas of foodservice between the two types of food service businesses: food, sanitation, feeding environment, mealing process and information and service. Customer satisfaction in the direct operation foodservice was higher than that of the consignment foodservice. In terms of the satisfaction level of foodservices, mealing process was the highest, followed by sanitation, food, and information and service in the direct operation and consignment foodservice businesses. Overall, satisfaction with the business foodservice was affected by the customers` satisfaction in five areas of foodservices (e.g., food, sanitation, feeding environment, mealing process, information and service). Especially, `food` and `information and service` were important areas for determining overall customer satisfaction with foodservice. In addition, the overall satisfaction was negatively correlated with the quantity of leftover food in the direct operation and consignment foodservice business.

학교급식소와 외식업소 관리자의 위생교육 실태 및 위생지식 차이 분석

박상현(Sang Hyun Park),정현아(Hyeon A Jung),배현주(Hyun Joo Bae),주나미(Na Mi Joo) 대한지역사회영양학회 2009 대한지역사회영양학회지 Vol.14 No.3

The purpose of this study was to compare the status of sanitation education and sanitation knowledge in school foodservice with commercial foodservice. The survey sample was institutional foodservice directors (n=88) in A office of education and commercial foodservice directors (n=81) in B foodservice industry. The questionnaire requested information about demographic information, situation of sanitation education, contents of sanitation education practice, importance of sanitation education, and sanitation knowledge. Data were analyzed using frequencies, means, chi-square test, and t-test. Over half (52.1%) of the respondents were institutional foodservice directors, 47.9% of the respondents were commercial foodservice directors. The majority of institutional foodservice directors were 25-29 years of age (38.6%), over 10 years of working experience (63.6%) and commercial foodservice directors were 25-29 years of age (53.1%), 5-10 years of working experience (35.0%). 66.3% of the respondents were educated food safety once a month, but 8.6% of commercial foodservices were never educated. The majority of the respondents used printing materials (73.3%) or lecture (74.8%). The importance level of institutional foodservice directors about sanitation education was significantly higher than commercial foodservice directors. The average score of institutional foodservice directors` sanitation knowledge was 87.05/100.00. The commercial foodservice directors` sanitation knowledge 67.74 was significantly lower than institutional foodservice directors (p<0.05). Therefore, there should be a systematic education program designed for commercial foodservice directors. (Korean J Community Nutrition 14(3):306~315, 2009)

영양사 유무에 따른 재가노인 급식서비스 제공기관의 실태 분석

정현영,양일선,채인숙,이해영 대한영양사협회 2004 대한영양사협회 학술지 Vol.10 No.2

The purposes of this study was to analyze the operational difference of foodservice center for homebound elderly by the presence of the dietitian. The questionnaire was developed to measure all variables for menu management and distributed to 103 meal service centers in charge of congregate meal service program and 57 centers for home-delivered meal service program. The data of 160 centers in charge of congregate meal service and home-delivered service centers were usable for analysis. Statistical data analysis was completed using the SAS 8.1 package program for descriptive analysis and chi-square test. Only 2 1.9% meal service centers had dietitians, what is more, they were not professionals who did menu management but foodservice managers, volunteers, cook or social workers. The current foodservice programs for the homebound elderly were operated without professional. In the part of menu management, dietitians were more actively involved in menu planning in the elderly foodservice center in the presence of the dietitians. The performance level of healthcare service was not significantly different, but the nutrition education in the elderly foodservice center with the dietitians was more frequently performed than that without the dietitians(p<0.05). In the food purchasing and food production management, the significant differences were shown that in the elderly foodservice centers in the presence of the dietitians, the proportion of the contract purchasing was significantly higher than that of direct purchasing(p<0.01). In food sanitaq management, the significant differences were not shown in the part of management of keeping meal for identifying the cause of food-borne illness and left-over, but the sanitation education for the foodservice employees was performed more frequently by the presence of the dietitians(p<0.01). In conclusion, the foodservice management was more systematically conducted in the elderly foodservice centers in the presence of the dietitians than that without dietitians. The elderly foodservice program has offered the health-related support for homebound elderly. Although there were several problems in elderly foodservice management, the program delivered well-targeted, effective, and efficient nutrition services and wide range of supportive service to the at-risk older population. It needs to be managed by professional for the improvement in the elderly foodservice.

충남 일부지역 중학교 학부모의 무상급식에 대한 인식

김유린 ( Yu Rin Kim ),최미경 ( Mi Kyeong Choi ) 대한영양사협회 2014 대한영양사협회 학술지 Vol.20 No.4

This study compared the perception, necessity, and satisfaction of free school foodservice among parents of students with and without access to free school foodservice. The sample included parents of students with access to free school foodservice (FSF group, 250 parents) or paid school foodservice (PSF group, 250 parents) in Taean, Chungnam. With regard to perception of school foodservice, 30% of PSF parents responded that it is a necessary part of school education, whereas 52% of FSF parents considered it as a part of national welfare service; this difference was significant (P<0.001). In terms of positive remarks, most parents in the PSF group highlighted convenience whereas the FSF group answered that their children were penalized; this difference was significant (P<0.001). In addition, 94% of PSF parents and 96.8% of FSF parents indicated that school foodservice is necessary. In terms of the perception of the free school foodservice, more FSF parents (96.4%) than PSF parents (84.4%) answered that they knew free school foodservice well; this difference was significant (P<0.001). With regard to target recipients of the free school foodservice, most parents in the PSF group said that needy students should be selected, whereas the FSF group said that all students should be eligible; this difference was significant (P<0.001). Acceptance of free school foodservice in the FSF group (34.4%) was significantly higher than that in the PSF group (23.2%). Satisfaction with free school foodservice was 3.5 points in the FSF group, which was significantly higher than the 2.9 points in the PSF group (P<0.001). In summary, parents of students with access to free school foodservice showed more positive perception and higher satisfaction than parents of students with paid school foodservice. This study recommends that parents` suggestions be considered and further perception and responses on free school foodservice be investigated.

어린이 급식소의 효율적인 급식관리를 위한 위생 · 안전지수 · 영양지수 관리 웹 & 앱 프로그램 개발 및 적용

정다정,강현주 대한영양사협회 2020 대한영양사협회 학술지 Vol.26 No.3

The Center for Children’s Foodservice Management periodically visited children’s foodservice facilities for hygiene, safety and nutrition management, and the ‘HSQ (Hygiene Safety Quotient) and NQ (Nutrition Quotient) Management Web & App Program’ was developed and applied to improve the health, safety, and nutrition management status of children’s foodservice facilities. The HSQ is a comprehensive hygiene and safety index consisting of six categories from the hygiene and safety checklist for children’s foodservice facilities provided by the Ministry of Food and Drug Safety. The NQ is a nutrition index for foodservice facilities consisting of five categories from the nutrition checklist. First, this program can be used to efficiently understand the actual conditions of children’s foodservice. Foodservice facilities are provided with the result report prepared by the center without restrictions on time or place. Second, it can be used as “a channel for comfortable communication with foodservice facilities”. Foodservice facilities are provided with a route where questions and resolutions can be communicated to the center. Third, it is easy to compare and review the results of foodservice facilities by institution and number of visits while downloading the results data at the same time, as the result report is written based on hygiene, safety, and nutrition visits. Through such programs, it is believed that standardized work and integrated management will improve the work efficiency of the center’s employees. It is also thought that these programs will promote healthier life-styles in children by establishing a safe food environment for children’s foodservice.

마산시 중학교 학부모의 친환경 농산물 학교급식에 대한 인식 조사

남윤순(Nam Yoon-Soon),김현아(Kim Hyun-Ah) 韓國營養學會 2012 Journal of Nutrition and Health Vol.45 No.2

The purpose of this study was to investigate parent's perception of a middle school foodservice in Masan city, Korea that uses environmentally friendly agricultural products (EFAP). From May 29, 2009 to July 11, 2009, questionnaires were distributed to 350 parents of middle schools located in Masan city. A total of 295 responded and 276 (response rate, 78.9%) were used for the final analysis after excluding improperly completed questionnaires. First, 47.8% of the parents responded that they had participated in the school foodservice operation (receiving food, attending foodservice-related events, working as a meal service aid, evaluating suppliers). Receiving food (53.7%) accounted for the greatest proportion in the participating area. Second, most subjects (83.0%) responded that they were aware of the use of EFAP. Additionally, 96.4% of the subject approved expanding the use of EFAP for all items. Third, their degree of interest in the school foodservice was 3.86, and satisfaction with the school foodservice was 3.94 based on a 5-point Likert scale. The overall satisfaction on the quality of EFAP used in the school foodservice was 3.68 based on a 5-point Likert scale. Fourth, awareness that the school used EFAP in the foodservice by the parents who participated in school foodservice operations was higher than that of parents who did not participate. Satisfaction (4.10) with the school foodservice by parents who participated in school foodservice operations was significantly higher than that (3.79) of parents who did not participate (p < 0.001). In conclusion, parent's participation in school foodservice operations should increase to improve the quality of the school foodservice and improve communication between parents and the school. (Korean J Nutr 2012; 45(2): 113 ~ 123)

위탁 경영사업체 및 대학교 급식소의 수행평가

한경수 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.3

The purpose of this study examined important factor of performance on Contract Foodservice management. Three contract Foodservice companies were selected which were located in Seoul & kuonggi province. 300 units were chose. The questionnaire was composed of seven part. There were the operation of food management, the operation of menu, the operation of equipment and facilities management, the operation of solid waste and safety management, the operation of waiting time management. As a result of the survey B&I foodservice was listed higher than University foodservice as food hygiene, FIFO and food shelf life. University foodservice employees worked 4 hour longer than B&I foodservice equipment and facilities scale was bigger than Unive rsity foodservice equipment and facilities. The rate of solid waste on B&I foodservice was 11.468% and the rate of University foodservice was 16.23%, the waiting time of University foodservice was about 8mins longer than B&I foodservice.

인천지역 학교급식 조리종사원의 CCP 수행도 및 장애요인 분석

이지은,최정화 한국지역사회생활과학회 2020 한국지역사회생활과학회지 Vol.31 No.3

The purpose of this study was to identify the school foodservice employees’ performance with HACCP (Hazard Analysis and Critical Control Points) and the barrier factors and provide some useful data to improve the hygiene and safety of the school foodservice. A survey was conducted on 56 nutrition teachers/nutritionists and 342 school food service employees. First, the work experience of nutrition teachers/nutritionists was the highest with 34.3 years of experience at 64.3%, and the age was highest at 30~40s at 50%. Second, a comparison of the nutritionist or nutrition teachers group’s and school foodservice employees’ perception of CCP performance found that the latter group-perceived that the performance was higher than the former group. Such a result suggests that school foodservice employees engaged in cooking perceived that they were performing the CCP well, whereas the nutritionists or nutrition teachers did not (p<0.001). Third, school foodservice employees’ perceived hygienic score was 88.83 on average on a 100-point scale. Fourth, an analysis of the correlation between hygiene knowledge and the CCP performance of foodservice employees revealed a significant correlation between provinces. Overall, a higher level of hygiene knowledge of foodservice employees indicated a higher CCP performance. Therefore, it is important to narrow the environmental and physical gaps among schools. Moreover, the level of hygiene management performed by foodservice employees needs to be improved by conducting continuous and regular training for foodservice employees.

계층분석과정(AHP)을 이용한 육군 군대급식 개선과제의 실행 우선순위 분석

백승희(Seung Hee Baek) 대한지역사회영양학회 2014 대한지역사회영양학회지 Vol.19 No.1

The current exploratory study presents the Analytical Hierarchy Process (AHP) as a potential decision-making methodto obtain the relative weights of alternatives through pairwise comparison in the context of hierarchical structure. Theaim of this study was to elicit prior strategy to improve army military foodservice. Content analysis and seven timesof in-depth interview from 13 officers of the Ministry of National Defense were conducted to develop the hierarchicalstructure for AHP analysis. Questionnaires were distributed to 61 foodservice managers and 39 dietitian and militaryfoodservice officers. The highest-ranked strategy for improving military foodservice was the ``renewal of the kitchenfacilities`` (0.2578), followed by ``enlargement of foodservice operating staffs`` (0.2345), ``specialization of sanitation &foodservice management`` (0.2222), ``Practical foodservice budget control`` (0.1394), and ``menu variety & standardizedrecipe`` (0.1281). ``Enlargement of foodservice facilities`` (0.3995), ``increase the no. of kitchen police`` (0.3463),``sanitary & cooking training reinforcement of kitchen police`` (0.4445), ``management of foodservice budget by totalamount`` (0.5043), and ``standardization of mass cooking`` (0.3571) were the highest overweight item in each strategy. The study also compared the relative weights of alternatives of foodservice managers with that of dietitians and militaryfoodservice officers. Those two groups revealed some difference in their priority of important strategy regarding armymilitary foodservice. The results of this study would provide the data for making a policy or compilation of the budgetregarding army military foodservice. (Korean J Community Nutr 19(1) : 51~59, 2014)

단체급식소의 운영방식에 따른 이용고객의 급식 서비스 인식도 조사

차영숙,곽동경,홍완수 대한영양사협회 2003 대한영양사협회 학술지 Vol.9 No.3

This research was conducted to analyze the difference of perception of employee-feeding foodservice according to the types of foodservice. To survey the perception of employee-feeding foodservice among customers, the questionnaire consisted of the perception of employee-feeding foodservice. The questionnaires were sent to randomly selected customers of employee-feeding foodservice 120 each at two public organizations, two companies and two colleges, SPSS was used for descriptive analysis, computing Cronbach's Alpha value and Anova test, 678 of users of self-managed foodservices, and 660 of contracted foodservices, total 1,338 answered for the survey. Among them 67.9%(69.9% at self-managed foodservices, 65.9% at contracted foodservices) were male and 32.1%(30.1% at self-managed foodservices, 34.1% at contracted foodservices) were female. As for the age group, twenties were the major with 48.5% at self-managed foodservices, 56.2% at contracted foodservices. For the reason of visiting cafetena low price was answered by 40.9% at self-managed foodservices, while approachable location were ranked first by 45% at contracted foodservices. Foodservice perception evaluation of foodservice in four categories showed significant differences : quality of the foods(p<0.001), sanitation(p<0.05), tangibility(p<0.001), empathy(p<0.05). Among the four categories tangibility(2.80±0.69) showed the highest perception at self-managed foodservices, while at contracted foodservices quality of foods(2.82±0.61) was with highest recognition.