컴퓨터를 활용한 급식관리 업무의 효율화

이복희,송혜영 중앙대학교 생활과학연구소 2000 생활과학논집 Vol.13 No.-

Nowadays the computer application is enormously expanded in every way of life due to the development of information technology. The characteristics of computer are 1) fast, 2) precise, 3) reliable, 4) efficient and thus the productivity and effectiveness of work is greatly improved. Foodservice management is very labor-intensive and time consuming task. Recently, many kinds of computer softwares in foodservice management are developed and are used in some foodservice industry. The programs developed in the past are mainly for menu planning, nutrition analysis and evaluation, food cost analysis, while recent softwares are in use for purchasing, production, forecasting, inventory control, budget and employee payment etc.. In turn, all the tedious work becomes efficiently completed and managed in foodservice industry. However, this is only true in developed countries such as America, and yet not in Korea although the application of computer software is on the increase. Nevertheless, the computer based management system like ERP(Enterprise Resource Planning), EDI(Electronic Data Interchange), ECR(Efficient consumer response), VIP(Vendor Inventory Purchasing) etc. still deserves the value and appreciated in promoting the work productivity and efficiency in foodservice management. Therefore, computer softwares should be developed more and more and improved to be easily applicable in the foodservice area. Also, the integrated computer based management system should be developed and implemented in the foodservice industry for better management.

생리활성을 강화한 기능성 축산식품의 연구개발 동향과 전망

이복희 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.2

Livestock products like meat, milk, and egg have been principal food sources for human beings since the historic periods of time. Nowadays consumption of these food items have been avoided due to its high contents of SFA, cholesterol and total fat which are major culprits of chronic adult disease causing major deaths of people. However, the relationship between livestock products and disease is not always true because the amounts of fat and cholesterol and types of fatty acids in meat and meat by-products depend on the part of the meat and types of animals. Although meat intakes do not always cause major adult diseases, still the developmental necessity does exist for animal foods equipped with biologically active properties, which in turn can improve nutritional status and health more than ever. Meat with high protein lean part and low fat can be produced by applying synthetic somatotropin and beta adrenergic agonists like clenbuterol, cimaterol etc, during breeding. This application brings benefits like higher growth rate, lower fat contents and improve feed efficiency ratios. Meats fortified with long chain PUFA(ω-3 fatty acids) can also be produced by modulating feed composition. Egg products have faced the reduced sales annually because of its high cholesterol contents. Recently brand eggs fortified with special nutrients or chemical components having functional properties in the human body system are very popular. Research interests have been focused on eggs with low cholesterol and high omega-3 fatty acids. Low cholesterol eggs and high omega-3 eggs can be produced in several different ways, but popular way to increase is feeding the feeds with different oil sources containing high omega-3 and 6 fatty acids such as fish oil, perilla oil, linseed oil and lecithin etc. But proper composition of feed formula should be found and economically beneficial. Brand eggs fortified with vitamin, mineral, unknown growth factors are also manufactured. Low cholesterol and high ω-3 PUFA milk are marketed recently. Cholesterol removal technology is not completely establish and has several limitations to be overcome. Milk fortified with ω-3 fatty acids is made by incorporating high ω-3 fatty acid foods in feed despite of extraordinary way of fatty acid metabolism in cow. All these biologically active products will be very beneficial and useful for human consumption when limitations of manufacturing technology such as safety and lowered sensory qualities are resolved. Furthermore, thorough and precise tests and quality control for these products should he performed to ensure the effectiveness and usefulness in terms of improving health and nutritional status in general. However one caution should be pointed out to lay people informing that these items are nothing but a food and not panacea. Therefore, it is important to remember that the only way of maintaining good health is absolutely through consuming balanced diet.

HACCP제도를 활용한 피자 전문 패스트푸드 업체의 자체 위생관리기준 설정 : 샐러드를 중심으로 Focused on Salad Items

이복희,김인호,허경숙,조경동 대한가정학회 2003 Human Ecology Research(HER) Vol.41 No.10

The study was conducted to establish hygienic standards of salad items for pizza restaurant located in Seoul by applying HACCP system during the summer of 2000. The study measured temperature, time, pH, Aw and microbial assessments. The hygienic conditions of the kitchen and workers were on the average(l.21, 1.0 out of 3 pts.), but some improvement should be made: separate use of trash can and leftover disposal, separate use of knives and cutting boards, habits for hand washing and wearing hygienic gloves. For salad production, all procedures were performed under food safety danger zone (5-60 C). The ingredients were mostly above pH 5.0 and high in Aw(0.94-0.99). Microbial assessments for salad production revealed that TPC (1.8x103~l.0 xl0'"CFU/g) and coliforms(l.5 x 10-5.2 x lo5 CFU/g) exceeded the standards by Solberg et al.(TPC: 106CFu/g, coliforms: 103CFU/g). S. aureus was not detected but SahoneLb was found in three food items(egg, macaroni and macaroni salad). Moreover, the workers' hands contained 3.1 104 CFU/g of TPC and 4.2 102 CFU/g of S. aureus requiring further remedy since it exceeded the safety standards suggested by Harrigan and McCance (500 CFU/g of TPC per 100cm' and 10 CFU/g of coliforms per 100cm²). According to the critical control point(CCP) decision tree analysis, vegetable receiving. vegetable holding, mixing, display on coleslaw, macaroni draining, display on macaroni salad, egg peeling & cutting, apple cutting, and display on salad bar were determined as CCP_(5). From the findings it would be suggested that purchase of quality materials. short holding and display time, storing food at right temperature, using sanitary cooking utensils. and improvement of workers' food handling practices are needed to ensure the safe salad production in this specific pizza restaurant.

대도시 가정주부의 위생지식 수준평가

이복희 중앙대학교 생활과학연구소 2003 생활과학논집 Vol.17 No.-

The study was aimed to examine the levels of hygiene knowledge through a questionnaire survey for 500 housewives residing in Seoul area. The questionnaire was composed of 2 sectors with total of 25 questions: demographic characteristics(8 items) and hygiene knowledge(17 items). Hygiene knowledge sectoe consisted in 4 domains: food poisoning, personal hygiene, food preparation and equipment sanitation. For evaluating hygiene knowledge, the percentage of correct answer was used. From the findings, the total mean percentage of correct answers on hygiene knowledge stood at 50%. The highest percentage of correct answers was observed in the area of personal hygiene(62.2%), while the lowest percentage of correct answers in the area of food preparation(43.0%). When the effect of demographic characteristics on hygiene knowledge was considered, the more the age and the marriage terms of the housewives, the lower the hygiene knowledge. In conclusion, the overall hygiene knowledge in housewives were poor in general. Therefore, there should be a systematic education and training program designed for housewives and to increase the awareness of hygiene knowledge and ultimately to improve sanitary practicesas well.

남성의 불임에 영향을 미치는 제요인 분석

이복희 중앙대학교 생활과학연구소 2002 생활과학논집 Vol.15 No.-

The study was performed to investigate the various factors affecting infertility in men. The subjects of 193 were randomly selected from men who visit the infertility clinic to have consultation on infertile problems. The semen analyses including sperm count, semen volume, sperm motility and questionnaire interview were undertaken. The results were as followings: 1.Subjects were average of 33.5 yr. old and 23.8 of BMI which is normal. Occuupation was mostly clerical workers and education level university graduates. income was <2,000,000 won. Hea1th was in good condition, but alcohol drinking and smoking is pretty high. They were heavy computer user and very much stressed from job and family. 2.Infertile group compared to normal group were doing less exercise, eating more, and smoking heavier. 3.Males ware divided into two group according to sperm count and sperm motility: inferioir group which had the lowest values of these two parameters and superier group the highest values. Inferior groups spent less time for exercise and ate more and have felt more stress than superior group. Also inferior group was less educated and earned less. The study indicates that infertile males were under highly stressful situation and had undesirable life style and eating habits. Futher studies are needed.

인체유용성이 강화된 축산물의 생산 및 이용과 축산물이 심혈관계 질환에 미치는 영향에 대한 고찰

이복희 中央大學校 家庭文化硏究所 1995 가정문화논총 Vol.9 No.-

Livestock products like meat, milk, and egg have been principal food sources for human beings since the historic periods of time. Nowadays consumption of these food items have been avoided due to its highly significant negative effects on chronic adult diseases causing the major deaths of people. However, that kind of relationship between livestock products and diseases is not always true because the influences of meat and by-products on diseases depend on the composition and the type of fatty acids. Therefore, the necessity of development of new types of foods equipped with biofunctional effectiveness which can improve health or body function, has been risen more than ever. Meat with high protein and low fat can be produced by incorporating chemical compouns like clenbuterol, cimaterol etc. during breeding. Also, transgenic technology can be applied to reduce fat contents. These two methods brought benefits like higher growth rate, lower fat content and improved feed efficiency ratios. Biologically active peptides increase the absorption of proteins and accelerate the synthesis of milk proteins. Egg products have faced reduced sales annually because of its high cholesterol contents. Recently, brand eggs fortified with special nutrients or chemical components having functional properties in the human body system are very popular. Research interests have been focused on eggs with low cholesterol and high omega-3 fatty acids. Low cholesterol eggs and high omega-3 eggs can be produced in several different ways, but popular way of production is feeding the diets with different oil sources containing high omega-3 and 6 fatty acids such as fish oil, perilla oil, linseed oil and lecithin etc. But proper composition of feed formula should be found and economically beneficial. Nevertheless the improved meat and meat products were developed and produced, still the livestock products are the major culprits of chronic adult diseases. But researches refelect that meat fat is not the cause of the diseases but the composition of meat fats. Stearic acids, major fatty acids of beef and several meat, are no longer the hypercholesterolemic and at least neutral in terms of body cholesterol concentrations. Also, oleic aicds high in meat is rather hypocholesterolemic. In fact, short chain fatty acids like lauric and myristic acids are more hypercholesterolemic. In addition, high intakes of omega-3 and -6 fatty acids have appeared to promote tumor production and platlet formation. Therefore, the ideas and cognitions about meat and meat products should have been changed at different angle and meat and meat products should not been avoided simply because of highly saturated fat. Also the right way of eating pattern should be established without omitting meat and meat products and health should be maintained and improved through balanced dietary life.

외식산업체에서의 식음료 비용 절감을 위한 통제 방안

허경숙,이복희,이소영 중앙대학교 생활과학연구소 2000 생활과학논집 Vol.13 No.-

Recently, foodservice industry has been expanded rapidly and became the one of tile most profitable organizations in modern society due to the income level and people's perceptions on the quality of life have been changed. Control is the one of the basic management functions along with planning, organizing, directing, and coordinating. These basic functions interact to achieve the beverage costs. The food and beverage cost consists of 2/3 of the operating costs in the restaurants. In many cases, cost control is lacking in the food service industry since most food service operations are relatively small and management skill is relatively unsophiscated. Difficulties in cost control has risen that nature of food hurts control: easily spoiled, limited shelf life, leftovers, hampered food quality without proper storing and preparation, easy to thieve etc. The food cost has risen improper handling of employees by management. To control food and beverage cost, it is better to use the pre-operation and post-operation controls. It complements each other. Food cost control covers from the menu planning until the food is served and money is received from the patrons. A manager can control food costs by closely supervising food production, portion control sizes and serving procedures. Beverage control is believed to be easier than the food-cost control, but it has special problems: tempt to thieve since it is expensive and valuable, and easily transportable. Beverage control is potentially pofitable and thus should be controlled through careful practices in conjunction with various beverage accounting systems including the computerized and automatic-dispensing systems. These systems may lower costs because they reduce spillage and virtually eliminate overpouring. Sven though the practical applications to control the food and beverage cost can achieve the cost reduction. Still it is not the only panacea. It is important to remember that strict controls can be self-defeating because their rigidness can alienate the workers. Therefore, managers should concerned with individuals doing the work rather than supervision and quantified measurement. Also they should stress that if workers feel positively toward an organization they will do their best and need little control.

일본전문식당의 급식품질 개선을 위한 HACCP 시스템 적용연구

김혜경,이복희,김인호,조경동 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.1

This study was conducted to establish the microbiological quality standards applying the HACCP system on sushi items of Japanese restaurant in Korea. The study evaluated hygienic conditions of kitchen and workers, pH, time-temperature relationship, and microbial assessments during whole process of sushi making in 2001. Overall hygienic conditions were normal for both kitchen and for workers by 3 point scale, but hygienic controls against the cross-contamination were still needed. Each process of sushi making was performed under the risk of microbial contamination, since pH value of most of ingredients was over pH 4.6 and also production time(3.5~6 hrs) were long enough to cause problems. Microorganisms were high enough to cause foodborne illness ranged 8.0×10²~3.3× 10^(6) CFU/g of TPC and 1.0×10¹~1.6×10³ CFU/g of coliforms, although TPC, coliforms and Staphylcoccus aureus were within the standard limits (TPC 10^(6) CFU/g, coliforms 10³ CFU/g). However, Salmonella and Vibrio parahaemolvticus were not detected. High populations of TPC and coliforms were also found in the cooks' hands and cooking utensils(TPC 10²~10^(6) CFU/100㎝² and Coliforms 10¹~10³ CFU/100㎝²). Based on the CCP decision tree analysis, the CCPs were the holding steps for six sushi production line except the tuna and the thawing step for tuna sushi. In conclusion, overall state of sushi production was fairly good but much improvement was still needed.

초등학교 급식소에서 제공되는 닭고기 주요리의 급식품질 확보를 위한 HACCP 시스템 적용연구

조경동,이복희 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.1

This study was conducted to establish the hygiene standards for chicken entrees(deep-fried breast chicken, chicken and potato in red pepper paste and smothered chicken) served with in 3 different elementary school lunch programs during 2002. The study evaluated the layout characteristics of the food facilities, and determined the physical and microbiological hazards for the production of chicken entrees based on the HACCP(Hazard Analysis Critical Control Point) system. The kitchen layouts needed to be remodeled for the separation of soiled and clean work areas. The pH values for all items were over 6.0, which require careful attention. The microbial assessments of 3 chicken items revealed that the TPC, coliforms and Staphylococcus aureus were within normal ranges, but Salmonella was found at several stages in the production of all products, with the exception of smothered chicken. The bacterial counts of the kitchen utensils and cooks' hands exceeded acceptable limits, and workers' sanitary practices were poor in terms of sanitary handling and holding of foods and utensils. The CCPs determined related to the steps of receiving, cooking and breaking of egg shells. From our findings, it is recommended that chicken entrees should be prepared and served very carefully, as salmonella was detected at several stages during meal production, and the aim of the HACCP system is to secure against food-borne illnesses due to reckless school food service operations.

콩아이스크림의 상품화를 위한 고정화 효소의 이용

이숙영,이현옥,노숙령,김기숙,이복희,박미정 중앙대학교 생활과학연구소 2002 생활과학논집 Vol.15 No.-

The study was to investigate the functional properties of soy protein isolate hydrolyzed by immobilized α-chymotrypsin and the quality characteristics of soy ice cream made by the soy protein isolate treated with immobilized α-chymotrypsin. Up to the hydrolysis rate of 22.9%, treatement by immobilized α-chymotrypsin costed more time than that of α-chymotrypsin. Foam and emulsion capacity were decreased by the number of repetitive usage. Apparent viscosity and overrun of soy ice cream treated with immobilized α-chymotrypsin and α-chymotrypsin were shown similar tendency. In the sensory characteristics, soy ice cream by enzyme treatment was evaluated as much acceptable than untreacted soy ice cream in the item of beany flavor, icy feel and overall quality. For efficient use of immobilized α-chymotrypsin industrially, α-chymotrypsin immobilized on glass beads can be reused for about 11 times more than α-chymotrypsin.