초등학교 급식소 영양사의 급식서비스 수행도 분석 = An Analysis of Dieticians' Foodservice Performance Assessment in Elementary School Foodservice Operations

다국어 초록 (Multilingual Abstract)

The purposes of this study were to assess the foodservice performance in view of elementary school dieticians and to explore the ways to improve the foodservice quality. This goal was attained using a variety of quantitative and qualitative information including the general background of dieticians and their performance and their level of importance attached to foodservice management practices. A survey of school foodservice operations was undertaken and detailed information was collected from each, including the survey of 170 elementary school dieticians. The collected data were processed using the SPSS package program for descriptive analysis, t-test and analysis of variance(ANOVA). 92.9% of the schools surveyed were public schools, whereas 7.1 % of them were private. The dieticians assessed the importance and performance of the meal service as '4.43' and '3.61' on the basis point of 5, respectively, which suggests that the school foodservice needs to be improved. In particular, it was found that the scores on food temperature and nutritional education were low compared to the other variables of foodservice. As for the effect of school types on foodservice management, public school foodservice operations showed the higher importance and performance scores than private ones. In contrast, the dieticians working for public schools showed the stronger need for improvement of foodservice than those working for private schools.

목차 (Table of Contents)

• Ⅰ. 서론
• Ⅱ. 연구내용 및 방법
• Ⅲ. 연구결과 및 고찰
• Ⅳ. 결론 및 제언
• 참고문헌
• ABSTRACT