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홍완수(Wan-Soo Hong) 한국식품과학회 2017 식품과학과 산업 Vol.50 No.3
Due to the increasing demand for convenience and simplicity, Home Meal Replacement (HMR) has become a key trend in the food service industry. This study researched the current consumer trend and analyzed the national and international HMR product trend, aiming to find useful insights for the field. Results showed that in order to expand the HMR market demand, it is possible to consider diversifying the product category by making customized premium products, such as products for the elderly, infants, patients, and sports players, or products with enhanced nutritional fortification. From the industrial aspect, centralization through Central Kitchen (CK) and implementation of the scientific and advanced ISO and HACCP system are necessary. Lastly, to develop high value-added HMR products, it is deemed essential to utilize the so-called ‘food tech’, the technology which integrates core technologies of the fourth industrial revolution into the food industry.
홍완수(Wan soo Hong),김향미(Hyang mi Kim) 한국외식경영학회 2000 외식경영연구 Vol.3 No.1
The purposes of this study were to assess the foodservice performance in view of elementary school dieticians and to explore the ways to improve the foodservice quality. This goal was attained using a variety of quantitative and qualitative information including the general background of dieticians and their performance and their level of importance attached to foodservice management practices. A survey of school foodservice operations was undertaken and detailed information was collected from each, including the survey of 170 elementary school dieticians. The collected data were processed using the SPSS package program for descriptive analysis, t-test and analysis of variance(ANOVA). 92.9% of the schools surveyed were public schools, whereas 7.1 % of them were private. The dieticians assessed the importance and performance of the meal service as '4.43' and '3.61' on the basis point of 5, respectively, which suggests that the school foodservice needs to be improved. In particular, it was found that the scores on food temperature and nutritional education were low compared to the other variables of foodservice. As for the effect of school types on foodservice management, public school foodservice operations showed the higher importance and performance scores than private ones. In contrast, the dieticians working for public schools showed the stronger need for improvement of foodservice than those working for private schools.
홍완수(Hong Wan Soo),유혜경(Yoo Hae Kyung),전수연(Jun Soo Yeon) 한국외식경영학회 2006 외식경영연구 Vol.9 No.2
This propose of this study was to find out the brand management related to brand image and value for family restaurants. Employees in charge of brand management at headquarters of family restaurants were surveyed for this research. The taste of food was found to be the most important factor for determining the brand image, followed by the place, service, menu, atmosphere, price, hygiene and cleanliness. The brand recognition of foreign family restaurants is higher than that of Korean family restaurants To improve the brand image for family restaurants, the advertisement & promotion strategy, service strategy, market segmentation, brand naming and pricing strategy were widely used.
홍완수(Wan soo Hong),김혜진(Hye jin Kim) 한국외식경영학회 2000 외식경영연구 Vol.3 No.1
The aim of this study was to evaluate the sanitary management practices of the selected hospitals with the use of the questionnaire research. Using a three-part questionnaire containing the sanitary management practices, demographic information and characteristics of hospital food service facilities, participants rated their self-perceptions regarding sanitary management. A survey of 30 hospital dietetic departments was undertaken and detailed information was collected from each hospital's dieticians. Statistical data analysis was conducted using the SAS/win 6.11 package for descriptive analysis, t-test and ANOVA. As for patient' meals, 76.0% were directly operated and 24.0% were under contract foodservice management. In case of hospital stafY, the majority of hospitals(60.0%) were self-operated foodservice management. On average, selected hospitals had the distribution of 836.12 beds in use and 101.26% occupancy rate. Total meals of patients and staff were 1,981 and 1,397, respectively. The provision rate of the temperature probe for food, the refrigerator, the freezer and the warm holder was 75.0%, 96.0%, 88.0% and 72.7%, respectively. The temperature monitoring rate for food, refrigerator, freezer and warm holder was 57.1%, 96.0%, 87.5% and 66.7%, respectively. In evaluating hospitals' sanitary management, the factors which received the scores of over 4 on the basis of 5 were keeping clean in the working area(4.45), foodservice staff' personal hygiene(4.43), receiving & storage(4.43), sanitation education(4.38), health check(4.38), dealing with foodstuff(4.26) and kitchen layout and facility(4.01). Satisfaction with sanitation inspection and quality management were 2.94 and 3.07, which showed the necessity of sanitary education for dieticians and foodservice staff. Problems on reporting after sanitary inspection were mass media's reporting(92.0%), patients response(40.0%), hospitals' response(24.0%). The assessment of sanitary management in accordance with hospital's licensed number of beds showed that hospitals with 6001,000 beds significantly received higher scores in several aspects than hospitals with 1,000 beds.
서울지역 중,고등학교 조리종사자의 위생관리 수행 및 위생교육 평가
홍완수 ( Wan Soo Hong ),임정미 ( Jeong Mi Yim ) 대한영양사협회 2009 대한영양사협회 학술지 Vol.15 No.2
This study was conducted to evaluate the sanitary performance and education of middle and high school foodservice employees in Seoul, South Korea in order to ensure the foodservice safety and identify why some employees cannot apply learned knowledge in real work situations. Subjects consisted of 217 school foodservice employees who attended a regular sanitary education program under the auspices of the Seoul Gangdong and Gangseo district offices. The sanitary performance was assessed with 5 dimensions (personal hygiene, ingredient control, process control, safety management and sanitary education), and was self-evaluated using a Likert 5 point scale. The data were analyzed using the SPSSWIN Version 12.0 package. The main results of the study showed that according to the general characteristics of middle and high school foodservice employees, 98.2% of respondents were women, and 64.1% of them aged 40-49. A total mean score of 5 items of sanitary performance for middle and high school employees was 4.74. Ingredient control field score was 4.83, process control 4.80 and personal hygiene 4.74. In contrast, the sanitary education field score was 4.56, significantly lower than the total mean score. Safety management field score was 4.71. Verbal education was the main method performed as a sanitary education in schools.