조리유형별 메뉴의 노동강도 측정에 관한 연구 = A Study on Measuring the Labor Intensity of Menus according to Various Cooking Types

다국어 초록 (Multilingual Abstract)

The purpose of this study was to measure the labor intensity of menus according to various cooking types. Through a literature review and in-depth interview, the attributes that affected the labor intensity were identified as the level of skill, amount of effort, degree of tiredness, time consumed, and machine usage. A survey was conducted in April, 2001 among cooks who knew the entire process of cooking. There was a strong positive correlation between labor intensity and labor intensity attributes. Through regression analysis, a regression equation was obtained between labor intensity and labor intensity attributes. The labor intensity index calculated from this study showed the extent of labor intensity of menus. The result of this study could be used as basic data for foodservice managers to establish a menu planning and work schedule based on a scientific method.

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