학교급식의 노동생산성 분석과 조리환경 실태조사

다국어 초록 (Multilingual Abstract)

Competency and motivation of child nutrition personnel is the very important factor in national competitive power. This study objectives were to analyze cook's labor productivity and culinary environment in school foodservice so as to provide some methods to enhance the quality of school foodservice in Korea.
A field study was conducted to collect primary data by distributing questionnaires. It was randomly sampled from school foodservice cooks in Seoul and Kyoung-kee Province from Jan., 1st, 2008 to Jan., 31th, 2008. 1,100 surveys were distributed; 1,020 surveys were completed and 1,010 usable data were used for empirical analyses.
The measures were subjected to frequencies analyses, descriptive analyses, t-test, and ANOVA through SPSS 13.0 to provide support for the result of this study.
The scales of questionnaires were developed by Choi, kyoung-hee(2004) and Kim, eun-kyoung(1998). The research instrument comprised of four sections. The first section was demographic characteristics that was measured with eight items. The second section was common questionnaires about school foodservice that was measured with five items. The third section was questionnaires about cook's characteristics was measured with seven items. And the last section was thirteen items was connection with cook's culinary environment. Therefore 33-item scales were totally measured for this study.
Result from measurement through sampling methodology were as followed;
In cook's demographic characteristics, average 0.96 member of nutritionist, average 1.08 member of cook, average 5,81 member of assistant cook, and average 0.35 member of part-time worker were consisted in one school foodservice. Total working hours was about average 473.84 minutes(about 7.98 hours) - actual working hours was about 420.02 minutes and 53.78 minutes of lunch time.
The level of satisfaction about the cooking staff was mean 2.54(5=strongly agree, 1=strongly disagree) and the measure of labor strong was mean 4.29(5=strongly hard, 1=very easy).
The necessary complements of school foodservice were supplement of cook staff(57.5%), investment of equipment(55.4%), economical support(43.9%), and training(24.6%).
In the result of measurement about culinary environment, unsuitable light condition was mean 3.37(5= strongly bad, 1=never bad), dangerous cooking equipment condition was mean 2.88(5= strongly bad, 1=never bad), and ventilation condition was mean 2.80(5= strongly bad, 1=never bad), the risk level of infection was mean 2.60(5= strongly bad, 1=never bad), high humidity was mean 2.26(5= strongly bad, 1=never bad), noise level was mean 2.10(5= strongly bad, 1=never bad), the level of superheat was mean 2.01(5= strongly bad, 1=never bad).
We found that the labor productivity per one cook depends on the number of meal was significantly different as follows; The labor productivity per one cook depends on the number of meal was average 3.88 meals on the condition of under 100 persons, average 5.39 meals on the condition of over 100 and under 500 persons, average 7.38 meals on the condition of over 500 and under 1000 persons, and average 10.07 meals on the condition of over 1000 people.
The result of the group means of demographic variables through the t-test and ANOVA was that for the gender statistically significant differences was found in the labor productivity but for the others any validity were not found.
In the issue of the labor productivity, significant difference was found for the state of employment, age, length of employment, monthly income, and location of school foodservice.
Depends on the state of employment, the productivity order(F=3.940 p=.020) was regular employee(1.68), eternal temporary employee(1.55), and temporary employee(1.31). The order of depends on the age(F=2.307 p=.032) was the group of age under 30(1.80), over 50 to 55(1.77), over 30 to 35(1.62), over 45 to 50(1.61), under 55(1.54), over 40 to 45(1.53), and over 35 to 40(1.15).
Within the length of employment(F=4.069 p=.001), the order was over 3years to 5years(1.91), over 9years(1.66), over 1years to 3years(1.56), over 5years to 7years(1.39), under 1years(1.25), and over 7years to 9years.
In the case of monthly income(F=2.833 p=.015), the order was over 3million won(2.07), over 2.5 million won to 3 million won(2.03), over 2 million won to 2.5 million(1.72), over 1.5 million won to 200 million won(1.67), over 1 million won to 1.5 million won(1.54), and under 1 million won(1.43).
As it was discussed before, there were significant differences depends on the location of school foodservice. The highest level of labor productivity was generally the type of local school, next level was located in the city and the last one was in the case of farming and fishing villages.