1 이경은, "영양사의 직무만족도와 HACCP 시스템 적용 장애요인 인식정도가 위생?안전관리 수행에 미치는 영향- 경북지역 학교급식소를 대상으로 -" 대한영양사협회 11 (11): 179-189, 2005
2 한국음식업중앙회교육원, "식중독예방 및 위생관리" 한국음식업중앙회 97-101, 2005
3 채서일, "사회과학조사방법론" 학연사 181-189, 2003
4 Powers EM, "Waterless emergency sanitation systems for foodserving utensils and equipment" 15 (15): 215-224, 1995
5 Ropkins K, "Using HACCP to control organic chemical hazard in food wholesale, distribution, storage and retail" 14 : 374-389, 2003
6 Choi SH, "Survey with nutritionist on obstacle factors from HACCP system application" Yonsei University 2001
7 Hwang JO, "Survey of nutritionist and cooks' knowledge and awareness required with HACCP application" Changwon University 2002
8 Lee JT, "Study of the recognition from industry on HACCP introduction to school meal" Chungang University 2000
9 Ha KH, "Study of sanitation management on division of hotel food and beverage" 14 : 275-293, 2002
10 Moon HK, "Study of hygienic knowledge and recognition on job performance levels for HACCP application for employees at contract foodservices" 8 (8): 71-82, 2003
1 이경은, "영양사의 직무만족도와 HACCP 시스템 적용 장애요인 인식정도가 위생?안전관리 수행에 미치는 영향- 경북지역 학교급식소를 대상으로 -" 대한영양사협회 11 (11): 179-189, 2005
2 한국음식업중앙회교육원, "식중독예방 및 위생관리" 한국음식업중앙회 97-101, 2005
3 채서일, "사회과학조사방법론" 학연사 181-189, 2003
4 Powers EM, "Waterless emergency sanitation systems for foodserving utensils and equipment" 15 (15): 215-224, 1995
5 Ropkins K, "Using HACCP to control organic chemical hazard in food wholesale, distribution, storage and retail" 14 : 374-389, 2003
6 Choi SH, "Survey with nutritionist on obstacle factors from HACCP system application" Yonsei University 2001
7 Hwang JO, "Survey of nutritionist and cooks' knowledge and awareness required with HACCP application" Changwon University 2002
8 Lee JT, "Study of the recognition from industry on HACCP introduction to school meal" Chungang University 2000
9 Ha KH, "Study of sanitation management on division of hotel food and beverage" 14 : 275-293, 2002
10 Moon HK, "Study of hygienic knowledge and recognition on job performance levels for HACCP application for employees at contract foodservices" 8 (8): 71-82, 2003
11 원태연, "SPSS 12.0 통계조사분석" SPSS 아카데미 257-276, 2005
12 Ninemeier JD, "Management of food and operations" Educational Institute of American Hotel & Motel Association 262-263, 1990
13 Gill KF, "Instituting a HACCP Program for school districts in a large city" 62 (62): 21-24, 2000
14 Bryan FL, "Hazard Analysis Critical Control Point evaluations" WHO 1992
15 정기혜, "HACCP 제도 활성화를 위한 제도개선방안 연구" 식품의약품안전청 363-364, 2005
16 홍종해, "HACCP 시스템의 평가방법 개발" 식품의약품안전청 2078-2079, 2004
17 신재영, "HACCP 시스템. 최신외식경영 위생관리론" 대왕사 168-182, 2003
18 FAO, "Food quality and safety systems-A Training manual on food hygiene and the Hazard Analysis and Critical Point(HACCP) system" Food and Agriculture Organization of the United Nations 1998
19 Hong WS, "Evaluation of foodservice employees sanitary performance in secondary school foodservice operation" 7 (7): 7-28, 2004
20 EFNRA, "Establishing the food service safety system, In Applied foodservice sanitation" John Wiley & Sons, Inc 79-92, 2003
21 Lee JS, "Development of hospital foodservice facility plan and model based on general sanitation standards and HACCP guidelines" 19 (19): 477-492, 2003
22 Lee SY, "Current status and further prospect on HACCP" 4 (4): 14-26, 1999
23 Cheong KH, "Assessment of knowledge and practice of cooks in school with HACCP system" Kyunghee University 2003
24 Kwon MH, "Assessment of TQM basic sanitary management for HACCP system adoption in hospital nutrition part" Yonsei University 2001
25 Cho SH, "Analysis of the case on kitchen equipment of hotel adopted pattern systematic layout planning" 9 (9): 98-114, 2003
26 Choi SK, "A study of the job performing state and awareness of chefs in deluxe hotel" 4 (4): 149-164, 2001