Work Analysis and Time Measurement of Dietians in Employee Feeding Facilities by Work Sampling Methodology

워크샘플링에 의한 사업체 급식소 영양사 업무 분석 및 소요시간 산출

The purposes of this study were to: a) investigate the percentage distribution and the time spent of dietetic activities and b) estimate dietitian's staffing needs in employee foodservices. In 6 employee foodservices, the dietetic activities were analyzed by work sampling methodology. The results of this study were as follows: 1. The percentage distributions of dietetic activities, delay and non-dietetic activities were 79.06, 20.39, and 1.55%, respectively; 2. The major activities of dietitians in employee foodservice were production management 21.00%, purchasing management 16.73%, record keepig 14.40%, and menu management 6.30%, 3. The total labor time per week was 3,310 min (55.16 hr) and specially the time spent on 13 dietetic activities was 2,626 min (43.77 hr). 4. The time spent per week on major activities of dietitians such as production management, purchasing management record keeping, and menu management were 693.93, 554.83, 483.99, and 205.22 min, respectively.