병원식당 직원급식을 위한 조리방법의 개선 : 직원급식에 종사하는 조리원을 대상으로 = A Study on the Improvement of Food Service to the Hospital Staff

다국어 초록 (Multilingual Abstract)

This study was carried out to evaluate hospital cook`s cooking method and to suggest the more proper food-service guideline for hospital staff. Questionnaire method to hospital cooks were practiced and the data were analyzed by SAS package program for the frequency, percentage, Anova and the Duncan multiple test.
The summarized results are as like these ;
1. Hospital cooks' recognition degree for kitchen management was very excellent.
2. Hospital cooks who are in charge of hospital staff were very positive to participate cooking method improvement program.
3. The more careered cook, the more sincerely have done for standard recipe in hospital kitchen.
4. The degree of cooks` desire for cooking method education programs was indicated by significance.

목차 (Table of Contents)

• ABSTRACT = 1
• Ⅰ. 연구배경 및 목적 = 1
• Ⅱ. 연구방법 = 3
• 1. 조사대상 및 조사기간 = 3
• 2. 조사내용 및 방법 = 3
• 3. 조사자료의 통계처리방법 = 3
• Ⅲ. 연구결과 및 고찰 = 3
• 1. 조사대상자의 일반적 특성 = 3
• 2. 조리작업장의 현황에 대한 분석 = 4
• 3. 주방내 조리원의 실제적인 조리방법에 대한 분석 = 5
• 4. 직원급식에 대한 조리원들의 개선요구도 = 7
• Ⅳ. 결론 및 직원급식 개선을 위한 제언 = 9
• 참고문헌 = 10