Korean Journal of Community Nutrition

[English]
Study on the Dietetic Internship Program of Catering Company: Seongmi Jang, Youngmee Lee; Korean J Community Nutr 2007;12(3):322-332. Published online June 30, 2007

Abstract PDF: The purposes of this research were to examine the effect of the catering company's dietetic internship program through a self-evaluating ability test about management performance between pre and post internship programs and consequently to suggest improvement in the internship program. In this study, two types of questionnaires were conducted in July and October 2006, targeting 41 dietetic interns who trained in a 6 months internship program. Except the 4 dropped interns, data from 37 interns were collected and used for statistical analysis, using the SPSS Win 11.0 version. The results of this study were as follows: First of all, the analysis on the effect of the internship program according to classified management segments showed significant improvements in the following order: purchase management (p < 0.001), computer program management (p < 0.001), facilities management (p < 0.001), accounting management (p < 0.01), personnel management (p < 0.01), retention management (p < 0.01), sanitation management (p < 0.01), service management (p < 0.01) and foodservice management (p < 0.01). However, there was no significantly improvement in management of clients. Secondly, the result of the analysis on the details of each management segment that were significant improvement and changing score was the top 5 duties were as follows: In the purchase management, the score of weekly and daily order management was increased 1.0 (p < 0.001), the score of weekly inventory management was 0.81 (p < 0.001). In the computation office management, expenses handling through a computer program was 0.65 (p < 0.01). In the personnel management, the score of work schedule management increased 0.81 (p < 0.001). In the accounting management, the score of monthly profit and loss account management was 0.65 (p < 0.001). Furthermore, qualified educational programs connected with the internship program will have to be systematically developed and continually carried out in order to improve service and management abilities of branch managers.

78 View
0 Download

[English]
The Case Study of the Nutrition Services for Patients as a Result of the Changes in Food Services Management: Seung Lim Lee, Yu Kyung Chang; Korean J Community Nutr 2003;8(1):83-90. Published online February 28, 2003

Abstract PDF: The purpose of this study was to investigate the relationship between changes in the Department of Nutrition and patient satisfaction, following the changes in Food Services Management. Statistical data analyses were completed using the SAS/Win 6.12 program. The results can be summarized as follows. The working environment for dietitians and cooking and meal serving assistants was improved following to a change catering of food service management. The number of dietitians who worked in medical nutritional therapy and food services was increased from one to four, and the number of dietary consultations and meal rounds were increased 2.5-fold and 5-fold, respectively after the change services were implemented. Among the 10 items included in the patient satisfaction questionnaire, "Taste of meals" (p < 0.01) and "Satisfaction of offered menus" (p < 0.01) showed significantly higher scores before the catering. "Kindness of meal serving assistant" this increase was not statistically significant, showed increased satisfaction after the catering, however.

114 View
1 Download

[English]
Current Information and Sanitaion Status of Professional Catering Companies: Whachun Yoo; Korean J Community Nutr 2000;5(2):253-262. Published online July 31, 2000

Abstract PDF: A survey was performed to provide current information on professional catering companies. Twenty-three catering companies out of thirty-eight(60% recovery) responded the survey for December in 1998. Foodservice establishments managed by 16 small-middle sized catering companies provided an average of 11,200 meals daily, while those managed by major and small-middle sized catering companies were mainly office(72.2%, 57.1%) and school foodservice(15.2%, 26%). The rates of sales of major catering companies and small-middle sized catering companies increased 24%, 30% respectively in 1998. Self-evaluation in catering companies was conducted for sanitary management. Unsatisfactory results from self evaluation were found in three categories, such as, measurement of internal temperature of food materials at reception, ventilation system in the working area, and hand-washing stations with equipment cleaning and sanitizing facilities in front of the working area. Most catering companies expressed a willingness to apply the Hazard Analysis Critical Control Point (HACCP) system from this survey. "Professional catering business has arisen as an area requiring more consideration and further study for the production of a safe food."

123 View
0 Download

[English]
Comparisons of Students' and their Parents' Satisfaction of School Lunch Program in middle School by Foodservice Mangement: Young Sook Park, Joung Won Lee, Mee Sook Lee; Korean J Community Nutr 1997;2(2):218-231. Published online May 31, 1997

Abstract PDF: A study about the satisfaction of school lunch program was performed to 591 students and 541 parents in 5 middle schools by FS management system. The FS systems of the participating schools were 3 type of self-operating/traditional, self-operating/commissary and catering/delivery systems. Most joyful mealtime to students were identified as lunch because of eating with friends. Satiety after school lunch and leftover were different by FS system, such as adquate satiety greater in self-operating one and leftover food more in catering one than in the others. Foods tasted better in self-operating system than in catering one. The later was very poor for keeping soup hot and found more salty, more sweet and hotter than home meal. Students showed no difference in nutrition education but agreed greater to learning etiquette and to habit of various foods in self-operating system than in catering one. Students concluded they prefered school lunches to home-prepared lunches. Less work to prepare lunches home, better taste and nutrition, same meals to all students and nurition education were main reasons for parent to need school lunch program and they showed higher satisfaction of present school FS in self-operating system than in catering one. Parents claimed hygiene, taste, nutrition, nutrition education, food amount and service should be improved, especially in case of catering system and stressed on hygiene as the most important criteria for good school FS Management. They supported strongly school lunch program to coninue and prefered self-operating system than the others.

118 View
0 Download

Search