Effect that Number of Meals and Dietitian's Individual Special Quality Get in Efficiency of Menu Information System

급식소 식사제공수와 영양사의 개인특성이 메뉴관리 정보시스템의 효율성에 미치는 영향

  • 이상미 (세명대학교 호텔관광학부) ;
  • 최상철 (백석대학 외식산업학부)
  • Published : 2006.05.01

Abstract

The purpose of this study is to enhance efficiency of menu management of information system on the institutional restaurant according to the academic background, working career, and times of meal serving. The questionnaires were distributed to 120 units. A total of 116 questionnaires were usable. First, result that is significant to menu management factor at meals manager's work career and food information system operation analyzed that is. Second, analyzed that difference of meals subdivision meal number is not significant to menu management factor at food information system operation. Third, manager's attainments in scholarship which operate food information system analyzed that practical use degree is significant to menu management factor at food information system operation.

Keywords

Foodservice Unit;Dietitian;Foodservice Information System;Menu Management