• Korean journal of food and cookery science
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• v.13 no.2
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• pp.113-123
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• 1997

Conventional foodservice system has been the most prevalent system across the country. However, all the elementary students throughout the country is not being provided with school lunch program because of the restriction on equipping school foodservice facilities. So commissary foodservice system was introduced to school lunch program in 1991. This study was designed to evaluate condition of existing major equipment including volume, probable useful life, and frequency of use and determine equipment improvements on conventional and commissary school foodservice systems. A questionnaire was developed and mailed to 87 dietians of conventional and 46 dietians of commissary school foodservices in Kyunggi-do. Response rates were 89.1% and 91.3%, respectively . Approximately one third of commissary foodservices were converted from conventional to commissary. Only 52.6% of conventional and 53.5% of commissary foodservice facilities/equipments have been desirable in quality and quantity. Capacity, functional ability, using frequency, and relationship with efficient work management were analyzed according to school foodservice system. Content analysis was conducted regarding to dietitians' opinions on foodservice facilities/equipment.

• Korean journal of food and cookery science
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• v.20 no.3
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• pp.247-255
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• 2004

The foodservice industry is changing more and more from on-site foodservice management to contract foodservice management. However there are differences according to the level of management and operation of contract foodservice management company (CFMC). The necessity of certification on CFMC is increasing to enable fair discrimination of CFMC among most clients that want to contract with CFMC. This study was performed to identify the foodservice operation evaluation model's criteria items for certifying CFMC. The analysis research methods included literature review, content analysis, individual interview, Delphi technique, and brain storming. First, the following infrastructure items were prepared in the contractor's viewpoint: procurement, transparency of operation, menu development and operation system, nutrition service system, professional employee education, sanitation andsafety management system, customer satisfaction system, facility system, management information system (MIS), business and economics. Second, the evaluation criteria required by the contractor on the client's view point was similar to school foodservice, hospitalfoodservice, and business andindustry foodservice except extraordinary items of field. Third, evaluation criteria and detail categories and items were identified such as financial focus, customer focus, process focus, human focus, and renewal and development by grafting on intellectual capital evaluation methodology for CFMC.

• Journal of Nutrition and Health
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• v.30 no.6
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• pp.704-714
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• 1997

The purpose of this survey was to investigate the operation and the environment of foodservice in elementary schools nationwide. A questionnaire about foodservice management to practice and foodservice operation was mailed to dietitians of each school . Of the 1, 416 schools that participated in this survey, 388 schools were selected for analysis. The main results of this study are as follows. More schools in small cities . Education levels of dietitians were significantly different from area to area. Mean total length of employment for dietitians at school foodservice was 4.7 years and varied significantly by area and the type of foodservice system. Foodservice has been operated for 2-5 years in most of schools. Schools in large cities served more people than those in small cities and rural areas. Also , schools adapting conventional foodservice system served more people than those adapting commissary or joint management system. Foodservice expense also veried significantly by area and foodservice systems. Mean foodservice expense per meal were significantly higher in schools adapting commissary system than those adapting other systems. Most schools employed dietitians, cooks, and assistant cooks, but not engineers not drivers. Mothers of students were working voluntarily. The degree of participation by mothers in cooking , serving , and cleaning was higher in schools of small cities and rural areas than those in large cities, in schools adapting commissary or joint management system than those adapting conventional system. Education and training ranked as personnel management had one of the hardest tasks. Education and training of employees were also difficult for dietitians, especially in commissary or joint management systems. Percentage of schools having separate lunchroom was higher in small cities rural areas than in large cities, in joint management or commissary system than conventional system. Most difficult matters in serving was the portion control. Over 40% of schools did not use standard recipes. Menu cycles were shorter in schools in small cities and rural areas which adapted the joint management system than area other schools. Except refrigerators, thermos , display racks, sterilizers, sinks, worktables, and table, all other equipment were insufficient in most of schools. More than half of the schools didn't have rice cookers, flatware racks, and distributing carts which are stated plainly in detailed enforcement regulations for school foodservice. Cooking equipments were described as the most needed by dietians. According to the results of this survey, many and urgent problems need to be addressed improve the quality of school foodservice . Lunchroom setups, effective personnel management and expenses, recipes standardization, serving size control and regular checking and repairing of equipments are all problems to be addressed.

• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.437-443
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• 2018

The standardization of food ingredients in the procurement system is essential to maintain the quality of food services. Currently, school food services in Korea do not have such a standardized system, which results in inconsistency of the procurement procedure of food ingredients. This study examined how school foodservice nutritionists perceive the standardization of food ingredients in the procurement system. In particular, this study investigated school foodservice nutritionists' perception on the appropriateness, convenience, and necessity of newly proposed standardized procurement system consisting of a classification and attribute system. A total of 311 nutritionists from 123 elementary schools, 99 middle schools, and 84 high schools were surveyed via both online and offline from June 16-24, 2016. The major findings of the study are as follows. First, three quarters of the nutritionists perceived the newly proposed standardized procurement system to be necessary, while approximately sixty percent of the respondents reported that the newly proposed standardized procurement system is convenient. More than half of the respondents perceived the newly proposed standardized procurement system to be appropriate. The results suggest that the new standardized system directs a better way in terms of the classification and attribute systems of food ingredients. This study suggests that the standardization of food ingredients should be implemented at the operation of school food services.

• Journal of Nutrition and Health
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• v.31 no.3
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• pp.354-362
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• 1998

The purposes of this study were to develop standardized indices of staffing needs in each school, foodservice system through work sampling methodology . Conventional school foodservices were classified into 5 groups depending on size of meals served. Commissary school foodservices were also classified into 5 groups by cluster analysis using number of meals served, number of satellite schools, and time for transportation of food. Work measurement through work sampling methodology was conducted in 15 conventional and 21 commissary foodservices during 3 consecutive days from September to October in 1995. Statistical data analysis was completed using the SAS programs for descriptive analysis, cluster analysis, and simple linear regression. The results were as follows : Average points of leveling factors of conventional and commissary foodservices were 1.066 and 1.061 , respectively. Mean labor hours per work force was 328 minutes and 366 minutes in conventional and commissary foodservice , respectively. Standardized work time was calculated using leveling factor, ILO allowance rate (175) , and observational work time. The model for standardized indices of staffing needs was developed based on simple linear regression in each school foodservice system. In conventional school foodservice systems(for 100-1,900 meals per day) standardized staffing needs=3.2497 +0.005267$\times$number of meals served (F=273.1, R-square 0.9750, p<0.001). In commissary school foodservice systems (for 200-1,600 meals per day ) Standardized staffing needs=3.393384 +0.0063$\times$number of meals served (F=30.78, R-square 0.6580, p<0.001).

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.578-590
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• 2013

The subject study was targeted towards nutrition teacher (dietitian) of elementary, middle, and high schools in Seoul areal. In addition, this study was to investigate the current status of school foodservice securement facilities & equipments and to analyze the obstructive factors for executing the HACCP system. The aim of this study was to provide base-line data so that a more efficient & effective sanitary management system for school foodservise can be settled in. All surveys were distributed and collected via email. A total of 305 survey papers were collected and out of these, 300 school results were analyzed and the results are as follows. The order of the securement facilities & equipment furnished were pre-handing equipments>washing>cooking>inspection>facilities>storage>space area>distribution equipments. The awareness of obstructive factors in executing the HACCP system was a total of 3.17 points and the order was as follows. The general obstructive factors>obstructive factors in the cooking staff executing the HACCP system>collaboration between the school/team leaders and the budget supporting department>obstructive factors in the nutrition teacher (dietitian) executing the HACCP system. School foodservice securement facilities & equipments in Seoul area must be renovated and modernized so as to improve its current situation. Furthermore, leadership programs are necessary to enhance nutritionists' understanding of the HACCP system and the cooking staff's competencies in instructing and supervising.

• Nutritional Sciences
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• v.5 no.2
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• pp.103-110
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• 2002

In Korea, the school foodservice program has been expanding rapidly in recent years, partly as a result of increased government support. With the growth in the number of schools offering foodservice programs, food safety and sanitation concerns have been increasing. To assist with program improvement, a situation analysis was carried out, with the focus on equipment and sanitary management of school foodservice programs under flour different management systems. A questionnaire was mailed to the foodservice directors of 234 randomly selected schools chi[h included elementary, middle and high schools at the national level. Among them, one hundred and sixty-five responses reasonably completed were used for the analysis. This study classified each school's foodservice management into one of four types : independent-conventional, independent-commissary, contract-conventional, and contract-delivery. The results show that the monitoring of employees' health and personal hygiene, and employees' sanitary education was well conducted, but that the sanitary education of the voluntary parent workers was largely ignored. Eighty-six percent of the schools had their drinking water tested for sanitation, and the results showed that more effort is needed in careful management of drinking water in order to prevent foodborne illnesses and bacillary dysentery. In general, contract management showed lower scores in foodservice equipment and their efficiency, compared with independent management. A relatively high number of schools on the contract-delivery management system employed nurses and leachers instead of dietitians and foodservice directors. The adoption of the HACCP (Hazard Analysis Critical Control Point) system was lowest in contract-conventional and contract-delivery management systems, and highest in elementary schools using the independent-conventional system.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.208-216
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• 2000

This study is a part of a software program which was developed for efficient foodservice management of elementary school foodservice. The foodservice management system consists of general information, manu planning, inventory management, and printing of results. Advantages of software programs developed in this study, compared with previous elementary school foodservice programs are as follows. 1) This program can be used to foodservice and nutrition management at the same time. 2) The screen is designed as a homepage for convenience. 3) This program is useful in cycle menu planning. 4) Seasonal menu could be reflected in menu. 5) This program has the results printing function. 6) Data can be revisable. 7) This program can be used to middle and high school.

• Journal of the Korean Dietetic Association
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• v.12 no.3
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• pp.264-276
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• 2006

The purpose of this study was to propose HACCP system implementation properly and to secure the food safety of school foodservices in Pohang city since the proper facilities and equipment should be key factors in food safety and production. So this study was designed to evaluate existing equipment in food production area, receiving and dining area, and employee facilities. Questionnaire was mailed to 107 school foodservice dietitians in Pohang area and 97 were responded (90.7% response rate). Approximately sixty percent of foodservices were not available separate receiving or polluted area, fifty one percent were installed screen door for insecticidal and temperature and humidity control, and these environmental conditions were hard to keep kitchen dry and sanitary condition. Usually public schools were better equipped than private schools. Forty three percent of school foodservice had initial use of non-foodservice, opened before 1994, and thirty three percent of elementary school foodservice. Among employee facilities, hand washing sanitation stand was prepared seventy nine percent (78.9%) of school foodservices. Dietitians chose outworn equipment and facilities (30.9%), difficulties of maintaining standard temperature and humidity for foodservice (20.6%), lacking separate receiving or polluted area (13.4%), indirect contamination of water hoss (10.3%), and lacking employee facilities (10.3%) as critical points to correct in school foodservice. Therefore governmental regulating agencies must review and approval of plans prior to new construction or extensive remodeling of school foodservice facilities. In addition to these requirement, plan must be set-up step by step to implement HACCP system properly.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.62-73
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• 2009

This study was conducted to evaluate the performance of sanitation management within school foodservice facilities and utilities in Gyeongbuk province. Data collection was carried out through surveys given to 200 school dietitians from the province. A total of 108 were usable, resulting in a 54.0% response rate. Statistical analyses were done using the SAS package program (version 8.2 for Windows). Of the study population, 58.3% had more than 10 years of work experience, and 64.8% worked in elementary schools. With regard to the style of foodservice system, 47.2% were urban and 46.3% were rural. Also, 89.8% of the school foodservices provided meals once a day. The performance of the sanitation management items of the facilities and utilities used to provide school foodservice was evaluated using a 5-point Likert scale. The average score for the 25 items was 3.35 points. 'HVAC system installed in foodservice establishment' had the lowest average score at 2.20 points. Whereas 'provide adequate storage capacity to allow refrigerating and freezing and an adequate thermometer is installed and temperatures monitored' had the highest average score at 4.19 points. Nine out of the 25 items were lower than the average score. The performance scores of high schools were significantly higher than those of elementary schools or middle schools for 'window materials are provided that are not liable to break' (p<0.001). The performance scores for urban style foodservices were significantly lower than for rural foodservices for 'floor of kitchen is constructed to maintain a dry system' (p<0.05). In response to questions on kitchen utensils and equipment, significant differences were shown according to the number of meals served per day in 21 out of 56 items, and the style of foodservice system showed significant differences in 14 of the 56 items. Foremost, to make better use of the foodservice facilities and utilities in Gyeongbuk province, immediate improvements should be made for management items in which the degree of performance was below the average score.