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홍완수,장미라 대한영양사협회 2003 대한영양사협회 학술지 Vol.9 No.4
The purposes of this study were to assess the nutrition service importance and performance level in views of industrial employees and to explore the ways to improve the nutrition service quality. A survey of industrial foodservice operation scatterly located, in Korea was undertaken and detailed information was collected from each including surveys of 1,002 industrial employes. Statistical data analysis was using SAS PC 6.04 for descriptive analysis. t-test and analysis of variance. The whole industrial employees assessed the importance and performance of the dieticians' role on nutrition service as 4.03 and 3.32 out of 5 respectively, which suggests that the industrial nutrition service needs to be improved. 'The variables which received higher scores than the average mean were safe meal provision, sanitation management and equipment & facilities management, whereas the score of individual nutrition counselling was low compared lo other variables of nutrition mice. Dietician's performance level scored by industnal employees was statistically correlated with the effect of industrial foodservice(p(0.01). The groups who scored low performance were characterized by labor work experience with less than 10 years, single, aged below 29 years old. and female.
홍완수 한국외식경영학회 2004 외식경영연구 Vol.7 No.1
This study attempted to investigate the causes of inappropriate sanitary practices in secondary school food service operations, to measure the sanitation and hygiene level. and to develop effective methods to improve sanitary practices. This study was executed under the cooperation of Seoul City Education Office and the dieticians and food service employees in 198 secondary schools in Seoul. 193 completed questionnaires were used for the statistical evaluation. For the staff’s perceived sanitary management variable, the dieticians rated between 1.95 and 3.96 on the five-point Likert scale. The personal hygiene presented the lowest rate, while the working process showed the highest. 12 questions regarding poor sanitary practices in school food service operations were included in the questionnaire. The responses to two questions -questions concerning the difficulty in maintaining the kitchen floor dry (p=0.000) and the difficulty in using separate cutting boards and knives for different tasks (p=0.000)- showed significant differences between the dieticians and the food service workers. As to the cause for not maintaining the kitchen floor dry, 42.0% of the dieticians pointed to a lack of knowledge and information, while 44.0% of the food service workers found the cause in the shortage of the working time and work overload. Regarding the difficulty in using separate cutting boards and knives for different tasks, 24.4% of the dieticians mentioned budgetary problems, and on the contrary, 30.1% of the food service workers again pointed to the shortage of the working time and work overload. These findings indicated the importance of and the need for providing regular, special sanitation training programs for the personnel working in the school food services.
홍완수 한국조리과학회 1994 한국식품조리과학회지 Vol.10 No.3
Recently hospital food service systems are often burdened with labour problems including empolyee job dissatisfaction, high labour costs and turn over. It is essential that these factors should be considered in developing for assuring palatable, nutritious, and safe feeding. A survey of 14 hospital conventional food service systems was undertaken and detailed information was collected from 390 catering staff. Foodservice employee satisfaction was evaluated by measuring empolyee job attitudes towards five aspects of their job using the Job Description Index(JDI). The food serive workers surveyed in this research were less satisfied with their jobs than are other types of workers in other industries. The demographic variables including age, length of employment and kinds of work were significantly related to job satisfaction. It was also found that catering staff in 14 hospitals surveyed were more satisfied with their interpersonal relations with supervisions and co-workers than with work content, pay and promotional opportunities.