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현행 식품접객업소 조리식품 위생관리 기준 보완에 관한 전문가 의견
주세영(Ju, Seyoung),곽효선(Kawk, Hyoseon),홍완수(Hong, Wansoo),곽동경(Kwak, Tongkyung),장혜자(Chang, Hyeja) 한국영양학회 2016 Journal of Nutrition and Health Vol.49 No.3
Purpose: Needs for reevaluation of food code standards and regulations for cooked foods produced in restaurants and institutional foodservice to minimize risk factors leading to foodborne outbreaks are on the rise. The purpose of the study was to propose updated standards for cooked foods of restaurants by testing whether or not experts agree to include them as a standard. Methods: Qualitative and quantitative research methods were applied via a survey by email and workshop hold for experts panel discussions. Results: Seven newly proposed standards were selected as follows: (1) sanitizing vegetables and fruits with no heating process after washing, (2) rapid cooling of cooked foods after heating process, (3) monitoring cooking temperatures, (4) minimum 2 hours holding after cooking for temperature control of safety (TCS) foods without temperature control, (5) banning practices for workers such as bare hands handling of ready-to-eat foods, (6) maintaining cleanliness of food contact surfaces for disposable products, and (7) cold holding standards for sushi. Conclusion: The proposed proposal can be utilized as control measures for preventing foodborne illness in restaurants. However, a feasibility study should be conducted to test whether they are applicable to the field of restaurant operation.
종업원의 동기, 감정노동, 창의성 및 서비스 성과 간 구조적 관계 고찰
남민정(Nam Min-jung),전재균(Jun Jae-kyoon),홍완수(Hong Wansoo),김인신(Kim Insin),현성협(Hyun Sunghyup) 한국호텔관광학회 2016 호텔관광연구 Vol.18 No.2
In order to examine the role of emotional labor in detail, this study investigated the following simultaneously, 1) the effects of two types of employee’s motivation (intrinsic motivation and extrinsic motivation) on two types of emotional labor (deep acting and surface acting), and 2) the impacts of two types of emotional labor on employee creativity, 3) the influence of employee creativity on service performance. To test the proposed model empirically, the survey was performed with employees who work for travel agencies over one year, and 234 samples were used for the data analysis. The analysis results from SEM(structural equation modeling) showed that 1) Intrinsic motivation influenced only deep acting, while extrinsic motivation negatively influenced deep acting and positively influenced surface acting, 2) only deep acting had a positive effect employee creativity significantly, 3) employee creativity was significantly positively correlated with service performance. Based on these findings, managerial implications were suggested for effective management of emotional labor to enhance employee creativity and service performance.
단체급식소의 운영방식에 따른 이용고객의 급식 서비스 인식도 조사
차영숙,곽동경,홍완수 대한영양사협회 2003 대한영양사협회 학술지 Vol.9 No.3
This research was conducted to analyze the difference of perception of employee-feeding foodservice according to the types of foodservice. To survey the perception of employee-feeding foodservice among customers, the questionnaire consisted of the perception of employee-feeding foodservice. The questionnaires were sent to randomly selected customers of employee-feeding foodservice 120 each at two public organizations, two companies and two colleges, SPSS was used for descriptive analysis, computing Cronbach's Alpha value and Anova test, 678 of users of self-managed foodservices, and 660 of contracted foodservices, total 1,338 answered for the survey. Among them 67.9%(69.9% at self-managed foodservices, 65.9% at contracted foodservices) were male and 32.1%(30.1% at self-managed foodservices, 34.1% at contracted foodservices) were female. As for the age group, twenties were the major with 48.5% at self-managed foodservices, 56.2% at contracted foodservices. For the reason of visiting cafetena low price was answered by 40.9% at self-managed foodservices, while approachable location were ranked first by 45% at contracted foodservices. Foodservice perception evaluation of foodservice in four categories showed significant differences : quality of the foods(p<0.001), sanitation(p<0.05), tangibility(p<0.001), empathy(p<0.05). Among the four categories tangibility(2.80±0.69) showed the highest perception at self-managed foodservices, while at contracted foodservices quality of foods(2.82±0.61) was with highest recognition.