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단체급식 회사의 식자재 공급체계 개선에 따른 생산성 분석 연구
김윤태(Youn Tai Kim),최태호(Tae Ho Choy),박면애(Myun Ae Park) 한국조리학회 2004 한국조리학회지 Vol.10 No.4
The object of this study were to present Systematic formation of Food material supply system and analyze effect followed by this System. This study was examined by Food Service Companies were enlisted under the influence of domestic enterprises, which used Central Supply System for the Central Kitchen operation and efficiency Food material circulation system. The main result of this study was as follow: According to the analysis of these data, enlargement of efficiency in food utilization was placed at rising of utilization Processing food materials. And resulted in good expectations such as Competitive strengthening, Quality capacity strengthening and Improvement in Sanitary conditions from a productivity point of view.