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- [English]
- A Study of the Operation of Contract Food Service Management and Menu Preferences of Middle School Students in Seoul
- Kyung Soo Han, Sook Hyun Hong
- Korean J Community Nutr 2002;7(4):559-570. Published online August 31, 2002
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Abstract
PDF - This research was to investigate the operation of contracted food service management and menu preferences of middle school students in Seoul. Questionnaires were distributed between Dec. 1 and 20, 2000 in 10 middle schools. Statistical data analyses were completed using the SAS package, including the mean, standard deviation and frequency analysis. The results can be summarized as follows: The average number of meals per middle school was 1,000 and only lunch was served in each school. In terms of facilities and equipment, low rates of the possession of cooking equipment and food carts were the major hindrance to work and production efficiency. The students' main demands were taste, sanitation, variety of food, the introduction of brand foods, the price of foods, and the speed of reaction to their dissatisfaction. Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. beef-rib soup was preferred to broth. For side dishes, fish, roasted meat and fried foods were highly favored, along with processed foods, with low preferences for vegetables. The middle school students favored fruits. Lastly, they requested that the quality of school meals be improved through the development and supply of various desserts.
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- [English]
- Perceived Performance of Sanitary Management of School Food Service Managers in the Seoul Area
- Yu Kyeong Chong, Tong Kyung Kwak
- Korean J Community Nutr 2000;5(1):100-108. Published online March 31, 2000
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Abstract
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- Seven constructs of sanitary management :time temperature, storage, cross-contamination, personal hygiene, equipment facility and documentation management were evaluated to investigate the perceived performance of sanitary management for school food service managers, Using a four-part questionnaire containing the seven constructs of sanitary management HACCP program, demographic information and characteristics of food service facilities participants rated their self-perceptions regarding sanitary management. Of the 550 possible respondents, 248(45.1%) completed the study. For the perceived sanitary manage-ment variables, the participants rated them between 2.66 and 4.16(5-point Likert scale). Temperature management presented the lowest performances while storage management showed the highest. The number of years of work experience of the food service managers and the serving location correlated significantly to sanitary management variables. Documentation management was also highly correlated to the other sanitary management constructs. The respondents ranked the managers leadership and professional knowledge regrading HACCP as most important, followed by the facilitys supporting equipment and human resources second, to successfully implement the HACCP system at the school food service facilites, Awareness of this study indicating low performance on temperature management suggests an active training program is needed for sanitary management of school food service.
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