Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Evaluation of Menu Quality Management in Business & Industry Contract Foodservice from Manager′s Viewpoint

사업체 위탁 급식소에서 제공되는 메뉴에 대한 관리자 측면에서의 품질 관리 평가

  • 양일선 (연세대학교 생활과학대학 식품영양학과) ;
  • 이해영 (연세대학교 생활과학대학 식품영양학과)
  • Published : 1998.12.01
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Abstract

The purpose of this study was to analyze and evaluate the menu served in business & industry contract foodservice by assessing nutritional value and by using menu-engineering technique from managers' view point. CAN-Pro program and Kasavana k Smith's Menu Engineering technique were used to evaluate the nutritional value and menu analysis, respectively. The data were analyzed using the SAS package program for descriptive analysis, t-test, ANOVA, and Pearson Correlation Analysis. As the result of nutritional value of lunch menu, all nutrient contents per meal were higher than a third of Korean recommended dietary allowances(RDA), But there was no problem when 20∼30% of plate waste was considered. Carbohydrate : Protein fat ratio was 62.7 : 16.4 : 20.8. Because animal : vegetable source ratios of protein, fat, calcium, iron were 44 : 56, 42 : 58, 22 : 78, 24 : 76, respectively, animal sources of calcium and iron needed to be supplemented. Plural set menus of A site were classified as STAR, PUZZLE, PLOWHORSE, DOG by Menu engineering technique. Set menus and soups & pot-stews among cafeteria menus in C site were operated properly without DOG and PUZZLE item. Side dishes of fishes, meats 8t eggs among cafeteria menus in C site were, for the most part, classified as STAR item, and side dishes of vegetables & salads and noodles among cafeteria menus in C site were STAR, PUZZLE, and DOG items. (Korean J Nutrition 31(9) : 1508-1521, 1998)

Keywords

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