Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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The Status of Foodservice Operations and Perceived Performance of Management for School Dietitians in the Kyunggi Area

학교 급식 영양사들의 급식 관리 현황 및 직무 수행도 -경기 지역을 중심으로-

  • Youn, Jong-Soon (Dept. of Nutriton and Culinary Science, Hankyong National University) ;
  • Kim, Oi-Sook (Dept. of Human Life Science, Sejong University) ;
  • Hwang, Seong-Yun (Dept. of Food Biotechnology, Hankyong National University) ;
  • Chung, Yoon-Kyung (Dept. of Nutriton and Culinary Science, Hankyong National University) ;
  • Kang, Kun-Og (Dept. of Nutriton and Culinary Science, Hankyong National University)
  • 윤종순 (국립한경대학교 영양조리과학과) ;
  • 김외숙 (세종대학교 생활과학과) ;
  • 황성연 (국립한경대학교 식품생물공학과) ;
  • 정윤경 (국립한경대학교 영양조리과학과) ;
  • 강근옥 (국립한경대학교 영양조리과학과)
  • Received : 2009.03.10
  • Accepted : 2009.04.16
  • Published : 2009.04.30
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Abstract

This study investigated the status of foodservice operations and perceived performance of management for school dietitians in the Kyunggi area. According to the results, the perceived performance of dietitians for cooking management presented an overall average of $3.90{\pm}0.61$, and carrying out examination and preservation of food was the highest among all sectors with $4.83{\pm}0.49$. The area of cross contamination marked a total average of $4.15{\pm}0.67$, and the perceived performance of serving management was lower than the sanitary management of cooking and cross contamination with $3.64{\pm}0.75$. The most recognized cause on foodborne illness was food materials (44.6%). Sanitary level, the temperature of most foods, and the personal hygiene of workers were also important causes of foodborne illness.

Keywords

References

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