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외식업소 경영자의 위생관리 평가분석을 통한 영양사의 지역내 일반음식점 위생교육 지도 필요성 고찰
이진미,이정희,박정숙 대한영양사협회 2003 대한영양사협회 학술지 Vol.9 No.4
The purpose of this study was to examine sanitation management practices of restaurant managers for the training needs &YE&. A total of 26 restaurant managers participated in this study. A check list was consisted of three parts : facility, personal, and food hygiene. Two observers and one manager evaluated the same check list at same time and the results were compared. The results of this study suggested that most restaurants have needed for re-training programs in the view af facility, personal food sanitation practices. Specially, proper washing and sanitizing methods for hands and utensils, proper cooking and holding temperature, and proper storing methods were n&d to be trained. Based on this study, most independent restaurant managers in Cheonan were aware of training, but they had no effective training program manuals. Results of this study implicated that dietitians have new opportunity for consultants of independent restaurants in the region because they have practiced sanitation management manuals.