• 한국식품조리과학회지
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• 제26권6호
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• pp.781-790
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• 2010

The purpose of this study was to analyze the levels of food sanitation knowledge and performance by school food service workers. The data were collected by 440 food service workers in Gyeongbuk province. The collected data were analyzed using the SAS package program (version 8.2 for Window). The results of this study are summarized as follows: 28.6% of the respondents worked in food service at the school where their children attended, 93.6% of the food service workers were part-time employees, and 40.4% had obtained cooking certificates. The food sanitation knowledge scores of food service workers differed significantly according to age (p<0.05), holding of cooking certificates (p<0.01), number of certificates (p<0.01), and whether food service workers is students' parents or not (p<0.01). In addition, the sanitation-performance-degree levels of a few sanitation management items were significantly different according to their food sanitation knowledge level, working time, and whether food service workers is students' parents or not. In conclusion, these factors that improve food service sanitation should be fully considered when food service workers are hired or when food service management policies are established. Additionally, sanitation education and training for school food service workers should be offered regularly with effective education media.

• 한국식품조리과학회지
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• 제27권1호
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• pp.21-31
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• 2011

The purposes of this study were to investigate the gap in perceived importance-performance between dietitians and food service workers regarding school food service sanitation and to analyze items that should be given priority for improvement. Data were collected by 440 food service workers and 71 dietitians in Gyeongbuk province. All statistical analyses were conducted using the SAS package program (version 8.2 for Windows) for descriptive analysis, t-test, and importance-performance analysis (IPA). According to the performance analysis, there were significant differences between dietitians and food service workers in 18 out of the 20 items. In all of 18 items, the evaluated performance scores according to the food service workers were higher than those of the dietitians. In addition, the results of IPA confirmed the following areas as improvement priorities: proper hand washing of food service workers, cleanliness of trays and utensils, monitoring of temperature of refrigerated/frozen foods and quality of the food materials during inspection, proper washing and disinfection of raw vegetables and fruits and maintenance of CCP records, and control of food holding temperature and methods. In conclusion, dietitians should perform education about sanitation management items that have low perceived importance and should make a plan to improve sanitation management after understanding the gap in perceived importance-performance between dietitians and food service workers.

• 한국환경보건학회지
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• 제39권1호
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• pp.71-82
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• 2013

Objectives: This study was performed in order to investigate hand hygiene practices among food-service businesses employees based on the awareness of hand-washing and load of indicator bacteria on their hands. It focused on the comparison of full-time and part-time workers in food-service workplaces. Methods: A direct-interview questionnaire survey and microbiological analysis were carried out with sixty workers each. Samples for microbiological analysis were collected through a modified glove-juice method from the hands of the food-service workers and were analyzed for aerobic plate count, total coliform, fecal coliform, Escherichia coli, Staphylococcus aureus, and Salmonella spp. Microbiological analysis was done according to the Food Code of Korea. Results: Significant differences (p<0.01) were found in the survey between the full-time and part-time workers in hand-washing frequency, use of hand-washing agents, and hand-drying methods. More full-time workers responded to washing their hands after preparing food, after visiting outside, after handling raw materials, and before putting on gloves/when changing gloves than did part-time workers (p<0.05). No remarkable difference was found in bacterial load on the hands except in the aerobic plate count between the two groups. The detection of E. coli, S. aureus, and Salmonella spp. on the hands of some food-service workers in both groups revealed poor hand hygiene practices. Conclusions: The results of this study indicate that there is a need for training programs in order to improve hand hygiene practices and strict hand hygiene compliance by food-service workers.

• 한국식품조리과학회지
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• 제31권1호
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• pp.72-82
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• 2015

The purpose of this study was to investigate workers' perception on the quality improvement of Korean restaurants for the globalization of Korean food. A total of 342 workers at Korean restaurants in Seoul and Gyeonggi province were surveyed using a self-administrated questionnaire. Excluding responses with significant missing data, 250 responses were used for data analysis. In terms of the improvement of service quality attributes, the 'sanitation management (4.51)' category received the highest score, followed by 'service skill (3.93)', 'menu development (3.90)', 'serving method (3.88)', 'facility and ambiance (3.84)', and 'food taste (3.40)'. There were significant differences of workers' perception on the improvement of service quality which were 'menu development (p<0.01)', 'service skill (p<0.001)', 'facility and ambiance (p<0.001)', and 'sanitation management (p<0.01)' by restaurant operation type, and 'service skill (p<0.001)' and 'facility and ambiance (p<0.001)' by workers' position. The mean score of each service quality category showed that Korean restaurants managed by a franchisor were ranked the highest. In each service quality category, the items which showed the highest scores for the improvement were 'developing the finest cuisine (4.08)', 'providing food seasoning according to customer requests (3.70)', 'proving ladles, tongs, and extra plates which enable customers to take as much food as they want (4.12)', 'staff's ability to explain menu (4.08)', 'using tableware appropriate to each dish (4.03)', 'sanitary management of the provided tableware (dishes, spoons and knives) (4.57)', and 'thorough toilet management (4.57)'. This research suggests that Korean restaurants need to improve service quality to globalize Korean food, and the strategies for service quality management should be developed to be applied to each restaurant operation type.

• 한국식품위생안전성학회지
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• 제27권3호
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• pp.215-223
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• 2012

본 연구는 패스트푸드점 종사자와 일반음식점 종사자의 손 위생관리를 조사하고 이들에 대한 비교를 하기 위하여 수행되었다. 패스트푸드점 종사자 30명과 일반음식점 종사자 40명을 대상으로 손 씻기 의식(손 씻기 방법, 손 씻기 이행 상황 등)을 조사하고 손에서 지표세균 및 식중독성 세균(일반세균, total coliforms, fecal coliforms, E. coli, S. aureus 및 Salmonella spp.) 오염도를 시험하였다. 손 씻기 의식은 설문조사에 의하여, 미생물시험을 위한 시료채취는 glove-juice법에 의하여, 그리고 미생물시험은 식품공전에 준하여 수행하였다. 설문조사에서 손 씻기 방법에 있어서는 손 씻기 도구 사용 및 손 씻기 후 물 잠금방법에서 두 집단 간에 유의한 차이가 있었다(p < 0.05). 손 씻기를 이행하는 상황에 대해서는 신체부위나 옷을 만졌을 때, 생식품 취급 후, 그리고 주기적 손 씻기 등에서 두 집단 간에 유의한 차이가 있었다(p < 0.05). 손의 미생물 시험에서 일반세균수 오염도는 패스트푸드점 종사자가 일반음식점 종사자보다 높았고, total coliforms 오염도는 패스트푸드점 종사자가 일반음식점 종사자보다 낮았으며(p < 0.05), 나머지 미생물은 두 집단 간에 유의한 차이를 보이지 않았다. 그렇지만 E. coli, S. aureus 및 Salmonella spp. 양성자 비율은 패스트푸드점 종사자가 일반음식점 종사자에 비하여 낮은 편이었다. 설문조사에서 일부 항목에서 차이를 보였지만 전반적으로 현저한 차이를 보이지 않은 결과와 더불어 두 집단 모두 E. coli, S. aureus 및 Salmonella spp. 양성자가 나타나 있어 손 위생관리가 철저하게 이루어지지 않았음을 알 수 있다. 두 집단 모두 손 위생관리 수준이 향상되어야 할 것이며, 이를 위한 교육 및 훈련 프로그램이 필요한 것으로 본다.

• 한국조리학회지
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• 제23권4호
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• pp.193-202
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• 2017

This study conducted a survey on 414 industrial organization food service workers in the Kyungnam area to find out the effect relationship of the job characteristics of organization food service workers and its effects on job commitment and job satisfaction by recognizing the need for job application through the job characteristic model, which was the beginning of the intrinsic motivation theory for the job of organization food service workers. To accomplish the purpose of this study, the method to analyze the survey was undertaken by using the SPSS 23.0 and Amos 21.0 statistic package program via a data coding process for collected data processing. We can confirm from the analysis results that there is a statistically significant causal relationship in all factors, except task identity, which is a sub factor of job characteristic. This result reaffirms the results of previous research by showing that the worker must be allowed to ensure completion of the entire job when performing the job as the job itself is not one part of the processes. Decision-making autonomy must be given in the work process when the worker performs their job in order to raise job satisfaction and furthermore to increase job commitment. The limitation of this study is that there are limits that making generalization as the study was conducted on industrial organization food service workers in the Kyungnam area as extracted samples.

• 한국직업건강간호학회지
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• 제19권1호
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• pp.97-104
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• 2010

Purpose: The purpose of this study was to determine factors that affect satisfaction of the hospital services among injured workers. Methods: The subjects of this study were 532 injured workers. The questionnaires were selected as literature suggested for explaining satisfaction of the hospital services, general characteristics of injured workers, characteristics of the hospital services. The data were analyzed with descriptive statistics, t-test, ANOVA, multiple regression analysis by SPSS 19.0. Results: There were significant differences in satisfaction scores, depending on the types of disease, health status and possibility to return to work among the injured workers. Also, there were significant differences in satisfaction scores, in terms of medical facilities, food service, specialization of doctors and nurses, cleanliness of hospital, convenience of hospital teaching and counselling of doctors and nurses, supporting workers' compensation process, counselling of workers' compensation and unfair treatment. In the results of the standard multiple regression analysis, food service, medical facilities, specialization of doctors and nurses, health status and hospital cleanliness were significant factors for satisfaction scores of the hospital services. Conclusion: It is necessary to promote food service, medical facilities, specialization of doctors and nurses, hospital cleanliness, health status of injured workers for developing hospital services.

• 한국식품조리과학회지
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• 제10권3호
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• pp.296-300
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• 1994

Recently hospital food service systems are often burdened with labour problems including employee job dissatisfaction, high labour costs and turn over. It is essential that these factors should be considered in developing for assuring palatable, nutritious, and safe feeding. A survey of 14 hospital conventional food service systems was undertaken and detailed information was collected from 390 catering staff. Foodservice employee satisfaction was evaluated by measuring employee job attitudes towards five aspects of their job using the Job Description Index(JDI). The food serive workers surveyed in this research were less satisfied with their jobs than are other types of workers in other industries. The demographic variables including age, length of employment and kinds of work were significantly related to job satisfaction. It was also found that catering staff in 14 hospitals surveyed were more satisfied with their interpersonal relations with supervisions and co-workers than with work content, pay and promotional opportunities.

• 한국식품조리과학회지
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• 제13권4호
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• pp.402-409
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• 1997

Understanding the satisfaction and dissatisfaction of employees has been deemed important for smooth and efficient food service management. The aim of this study was to examine the relationship between the dishwashing employees' job satisfaction and the operational and managerial factors in hospital foodservice systems. A survey of twenty conventional hospital food service systems was undertaken and detailed information was collected from 280 dishwashing employees through mailed questionnaires. Dishwashing employees' satisfaction was evaluated by measuring their job attitudes towards four aspects of their job using the modified Job Description Index (JDI). Descriptive analysis and Pearson product moment correlation analysis were used to analyze the data. The dishwashing workers were found to be more satisfied with their interpersonal relations with co-workers than with work content, pay or promotional opportunities. The demographic variables including education, type of employment and work experience were significantly related to job satisfaction. As the ratio of supervisors to dishwashing workers increased, the degree of satisfaction in dishwashing workers increased significantly.

• 한국직업건강간호학회지
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• 제17권2호
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• pp.191-201
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• 2008

Purpose: The purpose of this study were to investigate the health status and to identify the influencing factors on health status by gender among service workers. Method: Data were collected from the self-reported survey of 781 service workers in sales, food & lodging industry. The data were analyzed by descriptive statistics and multiple linear regression analysis using SPSS Win 10.0. Result: The influencing factors of male workers' health status were job satisfaction, standing hour during work time, physical work environment, job demand and family support. The influencing factors of female workers' health status were job satisfaction, emotional labor, physical work environment, regular exercise, standing hour during work time, social support and age. Conclusion: Gender specific occupational Health program for service workers should be developed in consideration of these influencing factors.