Korean Journal of Community Nutrition

[English]
Personnel Scheduling of Restaurant using Integer Programming: Kyu Wan Choi; Korean J Community Nutr 2007;12(5):630-638. Published online October 31, 2007

Abstract PDF: The purpose of this study is to investigate an efficient use of labor in personnel scheduling for the restaurant industry. More specifically, this study attends to reduce overall labor cost while not sacrificing both full-time and part-time employees' schedules. The customers' demands were measured by sales in this analysis. Historically, server scheduling in the restaurant has been practiced by manager's experience and intuition; however, those practices provided drawbacks because managers often fail to consider external factors such as a employees' working conditions and change in a restaurant's size. The result of a new method in personnel scheduling provided significant cost saving compared to a previous scheduling technique. This study found that a new method in personnel scheduling allowed the restaurant to save labor cost. The outcome of this study should offer important strategic implication for the restaurant managers.

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[English]
A Survey of Satisfaction and Preference for Military Meal Service and Food Behaviors and Food Habits of Some Military Personnel: Eun Sil Kim, Bok Mi Jung; Korean J Community Nutr 2006;11(4):520-533. Published online August 31, 2006

Abstract PDF: The purpose of this study was to investigate satisfaction and preference for current military meal service and food behaviors and food habits of some military personnel in Chunchen and Wonju of the Kwangwon area. The results are as follows. In the anthropometric survey, average height of the subjects was 175.03 +/- 5.30 cm, average weight was 69.15 +/- 7.74 kg. As a result of surveying satisfaction in the current food service, an item high in satisfaction was adequacy of serving hours, whereas an item of low satisfaction was diversity of menu. The item of food service improvement needs of the subjects were in order more variety of menu, nutrition, preference, sanitation, cooking method. As a result of surveying eating behavior of the subjects, most items were high medium response. They preferred soju and relish and also they liked the bokkum cooking method. As a result of surveying food habits of the subjects, items of good habits were regularity of meals, marginal meals, diversity of food intake, dairy and dairy products, avoiding too exciting meals and natural food diet; whereas, items of bad habits were fast food intake, alcohol, smoking, carbonated and caffeine beverages, skipping breakfast, snacks, fatty food intake, yellow or green vegetable intake and fruit and seaweed intake. Following is the result of a survey on the preference of meals by cooking method serving the current military meal service. They liked one-dish meals such as Bokkeumbap, Bibimbap, Tteokguk; whereas, they disliked curryrice, Jajangbap. In case of soup, they liked soup made from meat better than vegetable soup or soup made with fish. Also they liked pot stem better than soup. Generally they liked meals containing meat in most cooking methods. These results suggest that continuous and practical nutrition education to change food habits in military life are necessary to prevent chronic disease with increasing age.

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[English]
A Gap Analysis between Inpatients' and Personnel's Perception of Hospital Foodservice Quality: Hae Young Lee, Seung Hee Chang, Il Sun Yang; Korean J Community Nutr 2005;10(6):943-951. Published online December 31, 2005

Abstract PDF: The purposes of this study were to analyze the gap between foodservice personnel and inpatients, to urge foodservice providers to reconsider by identifying the problems in service delivery for customer satisfaction, and to deduce the priority for foodservice quality improvement. The results of this study can be summarized as follows : the average perception score of personnel (4.32 out of 5) was higher than that of customers (3.90). In particular, the customers' perceptions of 17 attributes, which included 'removal service of tray by foodservice personnel', 'nutrition and health-related information service', 'handling inpatient's complaint ASAP', 'delicious meals' and 'salty enough meals' and so on, was significantly lower than personnel's. Both service providers and customers perceived that 'personnel attitude' was the highest and 'meal quality' was the lowest among the 4 factors, but there was significant difference on 'meal quality' (p<.001), 'customer reception' (p<.001) and 'personnel attitude' (p<.05) between the two groups. As a results of quadrant analysis, 'removal service of tray by foodservice personnel', 'handling inpatient's complaints ASAP' and 'meal service according to doctor's orders were categorized into Quadrant A with meaning of high personnel's perceptions and low customers'. Therefore service providers have to perceive the gap between the two viewpoints and grant priority to these attributes in improving foodservice quality.

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