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양일선,차진아,이해영,박문경 대한지역사회영양학회 2004 대한지역사회영양학회지 Vol.9 No.4
This study was designed firstly to measure the job satisfaction (JS) levels of personnel engaged in contract foodservice management company (CFMC), secondly to compare the job satisfaction levels by personal and companyrelated characteristics, and thirdly to identify the effects of JS facets on overall job satisfaction. Of 1135 respondents, there were 712 employees in the headquarters and 423 in the branch office. From an analysis on job satisfaction, overall job satisfaction level was 3.22 out of a maximum 5 and the co-worker (3.71) facet of JS was the highest job satisfaction followed by supervision (3.32), work itself (3.26), working condition (3.15), promotion (2.95) and payroll (2.74). In comparison of job satisfaction by personal characteristics, the personnel who were male (p <.01), had associate degrees (p <.01) or long-term careers in foodservice field (p <.05), or were regular employees (p<.01) perceived significantly higher than others for overall JS. In comparison of the job satisfaction by company-related characteristics, overall JS was significant by company scale (p<.01) and by work place (p <.05), but it was not significant by operating group. Finally, on the regression analysis for the effects of JS facets on overall JS, adjusted R2 was 0.534 (p<.001) and all six JS facets, especially payroll, had a positive effect on overall JS significantly (p<.001). Considering that the goal of enterprise on profit-making through customer satisfaction (CS) and the role of personnel on CS at moment of thrust (MOT), the findings confirmed the necessity for continuous internal marketing and human relation management focusing on the lower level of JS facets. (Korean J Community Nutrition 9(4) : 519 ~ 527, 2004)
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위탁급식전문업체의 운영관리 인프라 시스템에 대한 본사와 업장 측면에서의 중요도, 지원도, 활용도 탐색
양일선,한경수,이해영,박문경,채인숙,박소현 대한지역사회영양학회 2004 대한지역사회영양학회지 Vol.9 No.2
This study was design to grope the suggestions leading synergic effects by bridging the gap between headquarters and branch office, and so to identify the infra-system of contract foodservice management company (CFMC) necessary for operating any kind of branch office including school, hospital and business and industry (B&I). Among 8 categories consisted of infra-system in CFMC, ‘C8. Evaluation & analysis for branch office’s operation’ was the most important category in the headquarter’s viewpoint, while ‘C3. Sanitation management system’ was the most important category in branch office’s viewpoint. In support and application, ‘C3. Sanitation management system’ was the highest category in both headquarters and branch offices including school, hospital and B&I. As a result of analysis on gap between main and branch office in importance, support and application in 8 categories, the efforts of communication and community of perception for infrastructure were needed, because ‘C4. Education & training for human resource management (HRM) system’ and ‘C8. Evaluation & analysis for branch office’s operation’ in importance, ‘C2. Menu management system’, ‘C4. Education & training for HRM system’, ‘C6. Facility & utility support system’ and ‘C8. Evaluation & analysis for branch office’s operation’ in support had a gap. Correlation analysis to grasp the relation between importance of infra-system and headquarters’ support or branch office’s application showed that headquarters’s importance and support were correlated positively in ‘C3. Sanitation management system’, ‘C6. Facility & utility support system’, ‘C7. Customer satisfaction management system’ and ‘C8. Evaluation & analysis for branch office’s operation’ and branch office’s importance and application were correlated positively in ‘C1. Procurement & food processing system’, ‘C5. Management Information system’, ‘C7. Customer satisfaction management system’ and ‘C8. Evaluation & analysis for branch office’s operation’. Lastly, ‘C6. Facility & utility support system’ in the branch office of school and hospital and ‘C2. Menu management system’ in the branch office of B&I were high in importance, low in support and application, therefore intensive support for these categories was needed. In conclusion, continuous check and improvement for categories, which were identified as an urgent problems to be solved in this study, among infra-structure qualifying for CFMC, would enable contract foodservice industry that has grown quantitatively till now to grow qualitatively. (Korean J Community Nutrition 9(2) : 233 ~ 240, 2004)
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대학 기숙사 급식의 메뉴 운영 특성을 고려한Menu Engineering 기법 개발 및 적용
양일선,이해영,신서영,도현욱 대한지역사회영양학회 2003 대한지역사회영양학회지 Vol.8 No.1
This article aims to summarize the development and application of menu engineering technique, ‘Menu Engineering Modified by Preference (MEMP)’. The site selected for this project was a foodservice operation in Yonsei University residence hall. Sales and food costs data were collected from the daily sales reports for 1 month, and the survey of food preference was conducted during May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for descriptive analysis. The calculation for menu analysis were carried out with MS 2000 Excel spreadsheet program. This MEMP technique developed had 6 category criteria and 2 dimensions of the contribution margin (CM) and the menu mix modified% (MMM%). The MMM% was calculated by the sales volumes and also weighted by food preference. The CM and MMM% for each item were compared with a mean menu CM as well as a 70% rule. Four possible classifications by MEMP were turned out as ‘STAR’, ‘PLOWHORSE’, ‘PUZZLE’, ‘DOG’. ‘STAR’ items were the most popular and profitable items and required to maintain rigid specifications for quality. The decision actions for ‘PLOWHORSE’ menu items which were relatively popular, but yield a low menu average CM included combining a plowhorse item with lower cost products and reducing the frequency of serving or serving size. There was a need for ‘PUZZLE’ items to be changed in the menu combination, improve recipe, and promote menu. The last ‘DOG’ items were desired to be deleted. This study demonstrates that menu information can be interpreted more easily with MEMP. The use of MEMP is therefore an effective way to improve management decisions about menu of university residence hall foodservice.
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