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위탁급식전문업체 인증제도 도입을 위한 급식운영 평가 모형 기준항목 선정
양일선 ( Il Sun Yang ),박문경 ( Moon Kyung Park ),차진아 ( Jin A Cha ),이경태 ( Kyung Tae Lee ),박상용 ( Sang Yong Park ) 한국식품조리과학회 2004 한국식품조리과학회지 Vol.20 No.3
The foodservice industry is changing more and more from on-site foodservice management to contract foodservice management. However there are differences according to the level of management and operation of contract foodservice management company (CFMC), The necessity of certification on CFMC is increasing to enable fair discrimination of CFMC among most clients that want to contract with CFMC. This study was performed to identify the foodservice operation evaluation model`s criteria items for certifying CFMC. The analysis research methods included literature review, content analysis, individual interview, Delphi technique, and brain storming. First, the following infrastructure items were prepared in the contractor`s viewpoint: procurement, transparency of operation, menu development and operation system, nutrition service system, professional employee education, sanitation and safety management system, customer satisfaction system, facility system, management information system (MIS), business and economics. Second, the evaluation criteria required by the contractor on the client`s view point was similar to school foodservice, hospitalfoodservice, and business andindustry foodservice except extraordinary items of field. Third, evaluation criteria and detail categories and items were identified such as financial focus, customer focus, process focus, human focus, and renewal and development by grafting on intellectual capital evaluation methodology for CFMC.
학교유형별 급식 배식장소에 따른 급식품질 속성 및 전반적인 만족도 분석
박문경 ( Moon Kyung Park ),양일선 ( Il Sun Yang ),이보숙 ( Bo Sook Yi ),김영신 ( Young Shin Kim ) 대한영양사협회 2010 대한영양사협회 학술지 Vol.16 No.2
The purposes of this study were to analyze the quality attributes and customer satisfaction in school foodservice by distribution place and to suggest an improvement plan. The survey was distributed to different respondents (students, parents, and faculty) at different types of schools (elementary school, middle school, and high school) on September 2008 in 16 cities and provinces. The statistics were analyzed using descriptive analysis, t-test, and ANOVA by SPSS 12.0. All foodservice quality attributes were significant different by school type and the students in elementary schools had higher scores than students in middle and high school. A comparison of scores by school type and distribution place demonstrated that elementary schools had a higher score for quality attributes and in middle and high school dining halls had a higher score for quality attributes. The overall customer satisfaction with school foodservice was higher for dining halls than classrooms for all respondents (students, parents, and faculty). For students, the overall customer satisfaction score was 69.1 for schools using dining halls and 66.4 for schools using classrooms. The overall customer satisfaction for classrooms was higher in elementary school but, this score for middle and high school was higher for dining halls. Therefore, students prefer dining halls to classrooms. Especially, as the students grow, they have an increased preference for dining halls.
2010년도 조사대상별 학교급식 만족도 및 급식품질 속성 평가
양일선(Il Sun Yang),이보숙(Bo Sook Yi),박문경(Moon Kyung Park),백승희(Seung Hee Baek),정유선(Yoo Sun Chung),정진이(Jin Yi Jeong),김윤지(Yoon Ji Kim),김혜영(Hye Young Kim) 대한지역사회영양학회 2013 대한지역사회영양학회지 Vol.18 No.5
The purposes of this study were to analyze the quality attributes, quality factors and customer satisfaction in school foodservice and to provide suggestions for improving school foodservice environments. The survey was distributed to different respondents (5,771 students, 2,045 parents, and 1,981 faculty members) at different types of schools (elementary school, middle school, and high school) on September 2010 in 16 cities and provinces. The data were analyzed using SPSS for descriptive analysis, one-way ANOVA, t-test and multiple linear regression analysis. First, all foodservice quality attributes were significant different by respondents and the faculty had higher scores than parents and students. A comparison of scores by respondents and distribution place demonstrated that classroom of student and parents had a higher score for quality attributes. The overall satisfaction with school foodservice was significant different by respondents and higher for classroom than for dining hall for student and parents. In comparison of annual data, there was decreased overall satisfaction and quality attributes in student and parents. Second, in the regression results, which showed the effects of the foodservice quality attributes on overall satisfaction by respondents and distribution place, improvements of ‘food taste’, ‘pleasant foodservice environment’, and ‘kindness of employee’ would increase satisfaction in most of the respondents. Third, the overall satisfaction with school foodservice was higher for nutrition teachers than dietitians for students and faculty. Therefore, the operators will need to make different efforts based on each customer needs to improve the overall satisfaction on school foodservice. (Korean J Community Nutr 18(5) : 491~504, 2013)
학교급식 우유프로그램의 정책적 지원 및 사업 실태에 관한 고찰 -미국,영국,일본을 중심으로-
양일선 ( Il Sun Yang ),박문경 ( Moon Kyung Park ),김경주 ( Kyung Joo Kim ) 한국식품유통학회 2007 食品流通硏究 Vol.24 No.4
The purpose of this study was researched the benchmarking data by searching for school milk program such as, USA, UK, and Japan. For investigation of school milk program, the study was conducted researches in literature review and content analysis and especially, carried out additional research by in-depth interview, and observation for Japan. School milk program of US is enlarged by ``Food and Nutrition Service(FNS)`` of ``United States Department of Agriculture(USDA)``, the competent authorities, since legislation in 1954. The volume of milk consumption have been increased by Local Education Authorities since school milk scheme was started in 1927 at Scotland, UK but, recently be decreased by reduction of subsidy. In Japan, the school milk program was cooperated for education and development of industry on agriculture and livestock between ``The Ministry of Education, Culture, Sports, Science and Technology`` and ``The Ministry of Agriculture, Forestry and Fisheries`` and devised for expansion of milk consumption. The volume of milk consumption for student was increased by subsidy and recently, decreased according to changing of policy on subsidy. There was many other program on school milk program, such as MilkPEP(Milk Processor Education Program), Milkmatters, 3-A-Day, and Mealtime Sampler in US, TSMP(The School Milk Project), The School Milk Bar Scheme, and School Milk Week in UK, and a rationalization for supply, a countermeasure for securing demand, a promotion for expanding milk consumption, a development of replenish, and a support on contact with dairy in Japan. In conclusion, this result will be usable data for the improving policy of school milk program and the expanding student`s milk consumption.
김양일(Yang-Il Kim),한석만(Seok-Man Han),정구형(Koo-Hyung Chung),박경한(Kyung-Han Park),김발호(Balho H. Kim) 대한전기학회 2006 대한전기학회 학술대회 논문집 Vol.2006 No.7
Consumption of fossil fuel has been increasing steadily, and it has seriously affected environment. Due to this situation. UN established UNFCC (United Nations Framework Convention on Climate Change), and since Feb. 2005, Kyoto Protocol has come into effect for UNFCC obligation. In Korean power system. coal and oil thermal generation emitting large CO2 form about 46% of total generation. Moreover since electricity demand has been increasing continuously, various alternatives should be designed to comply with Kyoto Protocol. In this paper, we analyze changes of each GENCO's generation pattern and resource planning under CO2 emission constraints. For this analysis, we incorporate CO2 emission constraints and the emission trading mechanism into the conventional OPF model.