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Yun Hui Jeong 2 Articles
[English]
Development of Model for 「The Survey on School Foodservice Program」
Hae Young Lee, Bo Sook Yi, Jina Cha, Sun Ok Ham, Moon Kyung Park, Mi Nam Lee, Hye Young Kim, Haeng Hwa Kang, Jin Wook Kwon, Yun Hui Jeong
Korean J Community Nutr 2019;24(1):60-76.   Published online February 28, 2019
DOI: https://doi.org/10.5720/kjcn.2019.24.1.60
AbstractAbstract PDFPubReader
OBJECTIVES
The purpose of this study was to develop a systematic and standardized「The Survey on School Foodservice Program」that can identify the current status of school meals on the nationwide level.
METHODS
This study was carried out in six steps of the analysis of report/investigation data related to school foodservice in metropolitan and provincial offices of education, analysis of preceding research related to the actual status of school foodservice, field verification of the actual condition of the school foodservice site, development of a draft of「The Survey on School Foodservice Program」, pilot study of a draft of 「The Survey on School Foodservice Program」, and suggestions of a final model of「The Survey on School Foodservice Program」from August to December, 2017. Statistical analysis was performed for frequency analysis and descriptive analysis using the SPSS program ver. 23.
RESULTS
A draft of「The Survey on School Foodservice Program」was developed by analyzing the current status of report/research data on school meals in metropolitan and provincial offices of education, analyzing the preceding research on school meals, and identifying the actual conditions at school foodservice sites. To verify the validity of the school foodservice survey questionnaire, 1,031 schools were sampled from a total of 10,251 schools and the pilot test of ‘2017 School Foodservice Survey’ was conducted. The final model of「The Survey on School Foodservice Program」consisted of 12 survey sections, 29 survey categories, and 433 survey items, and the survey cycle was set for one year and three years for each survey item.
CONCLUSIONS
Based on the objective statistical data through「The Survey on School Foodservice Program」, it is possible to develop the school foodservice policy, which will help establish the reliability of the school meals.

Citations

Citations to this article as recorded by  
  • Developing educational videos to inform rightly about school foodservice from kindergarten to high school: a case study
    Gyoungok Gang, Chaewon Park, Haejin Kang, Wan Soo Hong, Yoo Kyoung Park, Sook Hee Choi, Seung Hye Kim, Jieun Choi, Jihyun Park, Hyeja Chang
    Korean Journal of Community Nutrition.2024; 29(2): 97.     CrossRef
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[English]
Analysis of Relative Importance of Key Performance Indicators for Center for Child-Care Foodservice Management through Analytic Hierarchy Process (AHP)
Yun Hui Jeong, In Sook Chae, Il Sun Yang, Hye Young Kim, Hae Young Lee
Korean J Community Nutr 2013;18(2):154-164.   Published online April 30, 2013
DOI: https://doi.org/10.5720/kjcn.2013.18.2.154
AbstractAbstract PDFPubReader
The objectives of this study were to assign reasonability to importance of weight selection issue in key performance indicator for performance evaluation of Centers for Child-care Foodservice Management (CCFSM) developed by using Balanced Scorecard (BSC), to draw key performance indicator (KPI) by perspective and to analyze differences in recognition on importance. From September 25 to October 9, 2012, we conducted a questionnaire-based study via e-mail, targeting chiefs and team leaders of nationwide 21 CCFSMs (43 persons), officials of local governments where CCFSM was established (21 persons), officials of Korea Food and Drug Administration (2 persons) and foodservice management experts (27 persons) in order to estimate the relative importance on 4 perspectives and 14 KPIs and analyzed its results by using 61 collected data. The results showed that relative importance of perspectives was estimated in order of importance as follows: business performance (0.3519), customer (0.3393), resource (0.1557), learning and growth (0.1531). Relative importance of KPIs was in order of importance as follows: Evaluation of sanitary management level in childcare foodservice facilities (0.1327), Level of customer recognition and behavior improvement (0.1153), performances of round visiting inspection on foodservice, sanitary, safety management, and foodservice consulting (0.0913). Our results showed that the recognition differences exist on the relative importance of perspectives and KPIs between officials of CCFSM, KFDA, local government and foodservice management experts. These observations will form the basis for developing evaluation systems, and it is considered that performance indicators developed on this basis will suggest direction of operation which CCFSM will have to perform.

Citations

Citations to this article as recorded by  
  • The Effect of Hygiene Guidance by Center for Children's Foodservice Management on Food Safety Improvement in Child-care Foodservices in Changwon
    Jeong-Min Cheon, Jae-Kyoung Shin, Hye-Kyung Moon
    Korean Journal of Food and Cookery Science.2018; 34(6): 653.     CrossRef
  • Assessment of the Effectiveness and Perception of Education by Center for Child-Care Foodservice Management: Focus on Parents of Child-Care and Kindergarten in Seoul
    Se-Young Ju, Wan-Soo Hong
    Korean Journal of Food and Cookery Science.2018; 34(4): 404.     CrossRef
  • Task Satisfaction, Job Satisfaction, Organizational Commitment, and Turnover Intension of Center for Children's Foodservice Management Employees
    Eun Hye Park, Young Eun Lee
    Journal of the Korean Society of Food Science and Nutrition.2015; 44(12): 1881.     CrossRef
  • The Assessment of Food Safety Practices and the Effect of Visiting Education on Food Safety Improvement in Children's Foodservice Facilities
    Jae-Eun Paik, Hyun-A Lee, Hyun-Joo Bae
    Korean journal of food and cookery science.2015; 31(6): 764.     CrossRef
  • Center for Children's Foodservice Management (CCFSM) Employees' Perception of Difficulties in Performing Tasks
    Eun Hye Park, Young Eun Lee
    Journal of the Korean Society of Food Science and Nutrition.2015; 44(4): 619.     CrossRef
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