충북지역 직영급식 학교의 식재료 구매실태 = (The) current situation on the food ingredient purchase or the direct meal schools in Chungbuk area

다국어 초록 (Multilingual Abstract)

This study was progressed to increase the efficiency of food product purchases and to provide the basic resources of the quality improvement on school meals, and by conducting a questionnaire on 206 direct meal dietitians(nutrition teathers) in elementary, middle and high schools in the Chungbuk area, to look at the current food purchasing management state and performed an importance and progressing analysis on the special factors of delivery businesses.

The number of daily meal staffs were less than 500～1000 in urban area schools, and less than 500 in the rural area schools. The food expense results showed that many schools in the urban areas had 'no support', and many schools in the rural areas 'receives support'. The support cost of the product expenses for each person was less than 100 Won in the urban school, and rural schools showed a cost of more than 500 Won. Many dietitians(nutrition teathers) were graduates of University or currently attending, and the employment status were similar standards of nutrition teacher 50.5%, and dietitian 49.5%.
The actual food purchase agreement showed to be mostly 'agree by classifying into general foods and meat products'. The delivery business selecting method was mostly general competition bidding for general foods, and the meat and aquatic products were mostly private contracts. All general foods * meat/aquatic products in the urban areas were mostly purchased independently, the general foods in rural schools were purchased in conjunction, and the meat/aquatic products were purchased independently.

As a result of analyzing(IPA) the importance of the delivery business special factors and the current performance level of delivery business depending on factors, the factor that demands the performance as it is not well performed even though it is important was 'the cost of foods' and 'staff provision when cooking new foods' for the delivery business of general foods and aquatic products, and the meat products delivering business showed to be 'the cost of foods'. The factor that needs continuous management as it is thought to be important and well performed were shown to be 'the quality of foods', 'packing of foods', 'sameness of food and order form', 'accurate delivery form and invoice', 'insurance of delivery business' for all general foods * meat/aquatic products delivering businesses.

As a result of the investigation on the current situation of other purchasing management, market investigations were conducted more than once a month in most schools, and the expense investigation using school meal ingredient system was performed only in the urban schools. Eco-friendly food ingredients were used in all schools excepting 2 schools, and the most used eco-friendly food ingredients were in orders of grains·cereals, vegetables and fruit. The reason for purchasing eco-friendly foods was 'in order to increase the health and safety', and the difficulty in purchasing eco-friendly foods was 'the insufficient food ingredient expense'. The result showed that there is a need for an introduction of the delivery business certification to improve the purchasing of food ingredients.

목차 (Table of Contents)

• Ⅰ. 서 론 1
• Ⅱ. 이론적 배경 4
• 1. 학교급식의 역사 및 발전방향 4
• 1) 학교급식의 역사 4
• 2) 학교급식의 운영현황 4
• 3) 학교급식 개선 종합대책 5개년 계획(2007～2011) 8
• 2. 구매의 개념과 학교급식 구매 9
• 1) 구매의 개념 및 구매방법 9
• 2) 학교급식의 구매 11
• 3) 구매 관련 연구 13
• Ⅲ. 연구내용 및 방법 16
• 1. 조사대상 및 기간 16
• 2. 설문지의 구성 16
• 3. 조사자료의 통계분석방법 19
• Ⅳ. 결과 및 고찰 20
• 1. 일반사항 20
• 1) 학교 및 학교급식의 일반사항 20
• 2) 영양(교)사의 일반사항 23
• 2. 식재료 구매관리 실태 24
• 1) 식재료 구매 계약실태 24
• 2) 부식 납품업체에 대한 구매관리 실태 26
• 3) 축산물 납품업체에 대한 구매관리 실태 31
• 4) 수산물 납품업체에 대한 구매관리 실태 34
• 3. 납품업체 특성요인에 대한 중요도와 수행도 36
• 1) 부식 납품업체 특성요인에 대한 중요도와 수행도 분석 36
• 2) 축산물 납품업체 특성요인에 대한 중요도와 수행도 분석 43
• 3) 수산물 납품업체 특성요인에 대한 중요도와 수행도 분석 49
• 4. 식재료 구매의 일반적 관리 현황 53
• 1) 식재료 구입빈도 및 시장조사 여부 53
• 2) 식재료 가격정보 수집방법 55
• 3) 식재료 규격서 57
• 4) 친환경 식재료 구매실태 59
• 5) 식재료 구매관리 만족도 64
• 6) 식재료 구매의 개선 방안 66
• Ⅴ. 결론 및 제언 68
• 참고문헌 71
• Abstract 75
• 부록 78