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홍완수 동덕여자대학교 2002 생활과학연구 Vol.7 No.-
The purposes of this study were to examine the foodservice need in views of foodservice staff and to explore the ways to improve the human resources management in school foodservice operations. Job satisfaction and the perceived importance among elementary school foodservice staffs were assessed. The survey instrument consisted of three parts including the job satisfaction, perceived importance questions and demographic items. A survey of 18 school foodservice operations was undertaken and detailed information was collected from 101 foodservice staffs. The collected data were processed using the SPSS package program for descriptive analysis and analysis of variance. School foodservice staffs importance and satisfaction scores on their job and working environment were 3.71 and 3.03, respectively. The respondents rated the subscales of "nature of work" and "relationship with others" the highest and the subscales of "pay" and "promotion" the lowest. The results of job satisfaction scores and perceived importance scores were paired to be plotted on the Importance-Performance Analysis technique. The attributes in Quadrant A were education opportunity and noiseness, indicating high importance and low satisfaction. IPA grid was used to offer a strategy for counteracting foodservice staff dissatisfaction.
홍완수,장미라 한국조리과학회 1998 한국식품조리과학회지 Vol.14 No.1
The purpose of this study was to evaluate the performance and importance of dietitians' role in order to provide basic information for an efficient foodservice management. This approach was achieved using a variety of quantitative and qualitative informations including general foodservice management, dietitian's role performance and importance. A survey of 453 office and factory foodservices was undertaken and detailed information was collected. Statistical analysis of data was performed using SAS package program for descriptive analysis, t-test, x² test, and analysis of variance. The general characteristics of the dietitians were that 80.20% were aged between 20∼29 and 66.49 had work experience with less than 5 years. And 61.68% were graduated from college. The Importance-Performance Analysis (IPA) technique was used for obtaining information of dietitian's foodservice management practices. By the results of the IPA technique, foodservice attributes with fair to poor performance and high impotance was service management for customer satisfaction. The average scores of dietitian's role performance and importance were 3.33 and 4.03 out of 5, respectively. Dietitians with work experience more than 10 years and aged more than 30 years old had more work performance than those.
홍완수,윤지영 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.4
The purpose of this study was to develop methods for foodservice employees to perform by measuring their levels of sanitation and hygiene practices. The employees' sanitation and hygiene competency list for school foodservice was developed on the basis of the job standardization. The competency list was divided into three parts; (1) before starting the work, (2) during the work and (3) after the work. The levels of the employees' sanitation and hygiene practices were evaluated by dietitians and by the employees themselves. Most schools had conventional foodservice systems (83.4%), which were operated by contract management (94.8%). It was found that the highest practice level related to sanitation and hygiene before starting work, with the lowest levels observed after work. The item related to the cleaning and sanitizing of dishes had the lowest practice level score. Employees perceived their sanitation and hygiene practice after work to be worse than before starting and during work. The items of "Clean and sanitize all large stationary equipment after every use, and record equipment monitoring chart" and "Do not clean dishes and utensils in production area" had the lowest scores by employees. The scores of the employees were similar to the perception of the dietitians.