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부산 경남지역 산업체급식소의 급시평가 연구 : 1 . 급식소 운영특성을 중심으로 1 . Emphasis on the Foodservice Operation
강현주,이명해,류은순 한국식생활문화학회 1995 韓國食生活文化學會誌 Vol.9 No.5
Consumer's perceptions of the quality of food and food-related service were surveyed through questionnaires by 672 adults randomly selected from 20 industrial foodservice in Pusan Kyeung Nam area. Data from consumers were analyzed by using SPSSPC^+ program in terms of χ²-test, oneway ANOVA, t-test. The results are as follows: 1) Among the food characteristics, the mean rating for temperature of food was 3.18 over 5, for quality of food vs. food price 2.97, for freshness 2.96, for taste 2.86, and for combination of colors 2.73; 2) In the food-related service, the mean rating was 3.20 for cleanliness of dishes, 3.18 for quality of dishes, 3.01 for variety of food items, 2.95 for courtesy of employees, and 2.57 for availability of favorite food. 3) Self-operated foodservice showed higher mean ratings in nutrition of food, quality of food vs. food price, and availability of favorite food than does the contracted one. 4) The rice (85.0%) and the kimchi (81.4%) were right in amount, but the soup (42.5%) and the side dish (49.0%) were not enough. 5) In seasoning of food, 45.2% of the respondents agreed that the salty taste and the amount of MSG were just right. However, 38.0% and 37.9% of them responded that the salty taste was strong and the amount of MSG was much. 6) The respondents mostly required the improvement of the taste of side dish, nutrition of food, sanitation of food, and variety of menu items.
부산 경남 일부지역 산업체 단체급식소의 급식체계에 대한 조사연구
강현주,이명해,류은순 한국식생활문화학회 1993 韓國食生活文化學會誌 Vol.8 No.3
This study was conducted to evaluate the industry foodservice management practices in Pusan·Kyeung Nam provinces and to suggest the guideline for the effective foodservice management. Questionnaire survey method were used in this study. Questionnaire were administered to 307 dietitians in Pusan·Kyeung Nam. Data were analyzed for frequency, percentage, and χ²-test using SPSS-X Package. The results are as follows: 61.7% of industry foodservice establishment serviced foods over three times a day and 18.0% of them were less 500 won in the cost of food. 64.5% of the dietitian had less 3 years experiences, and they are not fully performed the effective management in nutrition education, job design and utilization of standardized recipes. Equipped facilities in surveyed foodservice operations were assessed as the insufficient condition, especially, efficient facilities such as a cutting machine were scarcely make up.
부산 경남지역 산업체급식소의 급식 평가 연구 : By the Consumer's Characteristics 급식대상자를 중심으로
강현주,이명해,류은순,류경 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.3
Consumer's perceptions of the qualities of food and food-related services were surveyed through questionnaires by 672 adults randomly selected from 20 industrial foodservice in Pusan and Kyeung Nam area. The results are as follows: 1) By age, the elderly group gaved the highest mean score not only for freshness and temperature among the food characteristics but also for cleanliness of dishes and materials of dishes among the food-related service. 2) By occupation, the white collar worker group gaved the highest mean score in all characteristics of food and food-related service than did the blue collar worker group. Especially for courtesy of employees, the mean rating given by the white collar worker group was 3.15/5.00, but by the blue collar worker group was 2.67/5.00. 3) Good appetitive group rated taste of food 3.15/5.00, quality of food vs. food price 3.17/5.00, and freshness 3.15/5.00. But poor appetitive group rated taste of food 2.44/5.00, quality of food vs. food price 2.65/5.00, and freshness 2.70/5.00. 4) Men agreed that the rice and soup were right in amount. And women responded that the rice was in a large amount and the soup was not enough. 5) The white collar worker group agreed that the rice, the soup, the side dish, and the kimchi were right in amount. However the blue collar worker group agreed that the rice was right in amount, the soup and the side dish were not enough, and the kimchi was in a large amount. For seasoning of food, the white collar worker group responded that the salty taste and the hotness were just right. But the blue collar worker group responded that the food was neither salty nor hot at all. 6) The taste of food was shown to be positively correlated (p<0.001) with various food item combinations, freshness of food, and the variety of cooking methods.