Advanced SearchSearch Tips
Restaurants settled and health management awareness of employees of the Health Education System
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Restaurants settled and health management awareness of employees of the Health Education System
Yun, Young-Hwa; Kang, Kyung-Sik;
  PDF(new window)
Awareness about health is still in short supply, sufficient research and investment is falling mothayeo made, the development of image and health technology for health compared to productivity enhancement technology behind the relative reality. Through the analysis and study of special measures and health education in the country catering to propose measures and methods for this. Current analyzed and summarized to find a special health and safety training relevant provisions appear in the national legislation. By analyzing the characteristics and to leverage to workers unearthed an in-depth awareness and issues for the institutions and laws. Survey research methods to analyze the documents and government publications and research through an Internet search. Survey Research conducted a self - survey on new knowledge and attitude toward the concessionaires to sanitation target, the attitude of the sanitary administration, attitudes to hygiene education and hygiene practice Conditions received health education carried out by catering Federation regularly. Health education is a systematic settlement system for the external reality of professional education. Health and health administrators to establish an organizational structure strengthening phase. Employers and health care workers are raising awareness. Employers have a responsibility to prevent industrial accidents. Consequently, special health education targeted construction workers changed to fit the content-driven information on the species and the proper arrangement of time "based health education" currently being conducted.
 Cited by
Kang Eun Ah (2000), "Study on setting SSOPs of the duck catering establishments based on the HACCP concept", Jung Ang University master's thesis, 2p- 3p

Hwang Ui Nam (2009), "The impact of service-oriented service landscape on improving employee productivity -Focusing on the Korean ribs restaurant- ", Kyonggi University doctoral thesis, 78p- 85p

Lytle, R. S. ,Hom. P. W., & Mokwa, M. P. (1998), SERVQUAR : "A Managereal measure or Organizational Service Orientation", Journal of Retailing, 74(4), pp.457-464.

Jin Yang Ho (2001),"Catering companies applying analytical study on the menu" "Culinary Society of Korea" 7(3),pp.1-12.

Yu Jeong Nam. Lee Young Jae, Lee Yong Jae, (2000), Ibid pp.138-155.

Park, Ki Hong, (2005) "General hygiene knowledge and attitude of the new restaurant concessionaires", 5p- 6p

Safety and Health Agency (2016), Foreign health and safety information, Regional Disaster Prevention Activities