Skip Navigation
Skip to contents

Korean J Community Nutr : Korean Journal of Community Nutrition

Search
Advanced Search
OPEN ACCESS
mobile search button mobile menu button

Articles

Page Path
HOME > Korean J Community Nutr > Volume 17(2); 2012 > Article
Original Article
The Current Status of Foodservice Management in the Restaurants Participating in the Government-funded Children's Model Program in Korea during Summer Vacation
Jinyoung Kim, Sooyoun Kwon, Youngmi Lee, Haelim Choi, Jihyun Yoon
Korean Journal of Community Nutrition 2012;17(2):182-193.
DOI: https://doi.org/10.5720/kjcn.2012.17.2.182
Published online: April 30, 2012

1Department of Food and Nutrition, Seoul National University, Seoul, Korea.

2Geumcheon-gu Center for Child-care Foodservice Management, Seoul, Korea.

3Research Institute of Human Ecology, Seoul National University, Seoul, Korea.

Corresponding author: Jihyun Yoon, Department of Food and Nutrition, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul 151-742, Korea. Tel: (02) 880-8750, Fax: (02) 884-0305, hoonyoon@snu.ac.kr
• Received: December 31, 2011   • Revised: February 24, 2012   • Accepted: March 7, 2012

Copyright © 2012 The Korean Society of Community Nutrition

  • 311 Views
  • 0 Download
  • 2 Crossref
prev next
Full Article

Download PDF Download PDF

  • The purpose of this study was to investigate the current status of food service management in the restaurants participating in the government-funded children's meal program during summer vacation. A mail survey was conducted with individuals who worked in the restaurants participating in the government-funded children's meal program in Seoul during the summer vacation in 2010. A total of 600 questionnaires were distributed to 274 Chinese, 235 Bunsik and 91 Korean restaurants, which were selected using proportionate stratified sampling by regions and types of operations. A total of 138 usable questionnaires (23.0%) were returned and analyzed. The results showed that over half (57.2%) of the restaurants did not employ any certified cooks. Most of the restaurants (97.8%) provided side dishes; among them, only 42% planned menus for side dishes in advance and only a half changed side dish menus periodically. The suggested reasonable reimbursement rate per meal for children using restaurants differed by types of restaurants; the percentage of restaurants having responded 5,000 won or higher was the highest in Chinese restaurants. This study revealed that food service in the restaurants participating in the government-funded children's meal program was not properly managed during summer vacation, especially in terms of menu and food production. This study also showed that the suggested reasonable reimbursement rate of meals for children using restaurants differed by types of restaurants, implying that adjusting the reimbursement rate according to types of restaurants should be considered in the government-funded children's meal program.
  • Keywords: foodservice management; restaurant; government-funded children's meal program; summer vacation

This research was supported by a grant (10062 Sikpuman 035) from Korea Food and Drug Administration in 2010.

  • 1. Bae EJ, Kwon JH, Yoon HJ, Lee SK. Nutritional status of school lunch supported students in an elementary school. J Korean Diet Assoc. 2001; 7(4): 349-360.
  • 2. Brooks-Gunn J, Duncan GJ. The effects of poverty on children. Future Child. 1997; 7(2): 55-71.ArticlePubMed
  • 3. Choi HL. Government-funded meal through convenience stores: current status and nutritional quality of available meal items. 2010; Seoul National University; 21. Master thesis.
  • 4. Choi HL, Kwon S, Yoon J. Government-funded meal support program for low-income children through convenience stores : current status and nutritional quality of available meal items in seoul. Korean J Community Nutr. 2011; 16(2): 253-264.Article
  • 5. The concerns about China-made food. Chosunilbo. 2008; cited 2011 December 21. Available from http://news.chosun.com/site/data/html_dir/2008/09/29/2008092901795.html.
  • 6. Dillman DA. Mail and internet surveys: the tailored design method. 2007; 2nd ed. New York: John Wiley & Sons. Inc..
  • 7. Information about certified cook. Human Resources Development Service of Korea. 2011; cited 2011 December 21. Available from http://www.q-net.or.kr.
  • 8. Kim ES. A study on improving the efficiency of the free feeding system for poorly-fed children in Gangwon province. 2007a; Gangwon: Gangwon Development Research Institute; 180-184.
  • 9. Kim MS. Status on foodservice program for low-income children. 2007b; National Human Rights Commission of Korea.
  • 10. Outbreak of food borne diseases in 2010, Seoul, Korea. Korea Food and Drug Administration. 2011; cited 2011 December 23. Available from http://estat.kfda.go.kr.
  • 11. A survey on the current status of children. Korea National Statistical Office. 2011; cited 2011 December 17. Available from http://www.kosis.kr.
  • 12. Korean Standard Industrial Classification. Korean Standard Industrial Classification. 2010; cited 2010 August 21. Available from http://kostat.go.kr.
  • 13. Kwon S. Development and evaluation of the support model for foodservice management of community child centers in Korea. 2011; Seoul National University; 25-57 Dissertation.
  • 14. Lee HH. A study on support policies for undernourished children during vacation. J Adolesc Welf. 2006; 8(2): 159-176.
  • 15. Lee HW. An evaluation of the lunch programs for the children in need: comparision of the patrents' program satisfaction among the three types of institutions. J Korean Soc Child Welf. 1999; 8: 79-102.
  • 16. Lee KH, Lyu ES, Lee KY. A study on the sanitary status at various types of restaurants in Changwon city. J Korean Soc Food Sci Nutr. 2001; 30: 747-759.
  • 17. Li S, Paik HY, Hong KE, Joung HJ. Comparison of dietary intakes and body composition by Tanner stages in Korean girls. Korean J Nutr. 2004; 37(7): 566-575.
  • 18. Lim YH, Kwak HO. A study on the sanitary management practices of institutional foodservice employees in Daejeon and Chungnam area. Korean J Food Cult. 2006; 21(4): 381-387.
  • 19. Enforcement rule of the school meals act. Ministry of Education, Science and Technology[MEST]. 2007; cited 2011 December 23. Available from http://likms.assembly.go.kr.
  • 20. Eat absentmindedly? No! Healthy food is a privilege for the children. Ministry of Health and Welfare[MHW]. 2009a; cited 2012 January 25. Available from http://www.mw.go.kr.
  • 21. Enforcement rule of food sanitation act. Ministry of Health and Welfare[MHW]. 2009b; cited 2011 December 23. Available from http://likms.assembly.go.kr.
  • 22. Ministry of Health and Welfare[MHW]. 2010 Statistics about child foodservice program. 2010 07; Unpublished raw data.
  • 23. Ministry of Health and Welfare[MHW]. 2011 The child foodservice program guide. 2011a; 33-46.
  • 24. Ministry of Health and Welfare[MHW]. 2011 The child foodservice program guide. 2011b; 59-61.
  • 25. Enforcement decree of food sanitation act. Ministry of Health and Welfare[MHW]. 2011c; cited 2011 December 23. Available from http://likms.assembly.go.kr.
  • 26. Park HS, Ahn SH. Eating habits and social behavior in Korean preschool children. Korean J Nutr. 2003; 36(3): 298-305.
  • 27. Park JJ, Moon GP. An empirical study on the effects of national technology certificate of cook on the self-efficacy and career development lifelong study performance: in the context of food industry. Korean J Tourism Res. 2010; 25(5): 409-433.
  • 28. Park JY, Ahn SS, Park HH. A study on differences food hygiene knowledge and practice between houswives and the contract foodservice employees. Korean J Food Nutr. 2006; 19(3): 301-310.
  • 29. Park ND. Analysis of the status of foodservice program for children from low-income families in Daejeon and improvement plan for the support system. 2008; Daejeon: Deajeon Development Institute; 39-107.
  • 30. Park YH, Lee YK. Analysis of sanitation management practices through field assessment of large restaurants by restaurant style in Daegu and Gyeongbuk province. J Korean Soc Food Sci Nutr. 2007; 36(7): 944-954.
  • 31. Seoul Metropolitan Government. 2011-2012 Measures of the supporting to the child foodservice program. 2011.
  • 32. Shim JE, Yoon J, Lee K, Kwon S. Evaluation of dietary intake of Korean school-aged children from low-income families by comparing with the Korean food guide: Analysis of the data from the 2001 National Health and Nutrition Survey. Korean J Nutr. 2009; 42(8): 691-701.
  • 33. SPSS Inc. PASW Statistics 18.0. 2009; [Predictive analytics software].
  • 34. Sung SJ, Kwon SJ. Effect of eating with family or alone on the self-rated mental or physical health: the elementary school children in Daejeon area. Korean J Community Nutr. 2010; 15(2): 206-226.
  • 35. Um YH. A study on actual sanitary management conditions and education plan of school foodservice employees. Korean J Culinary Res. 2010; 16(3): 237-249.
  • 36. Weaver CM. Adolescence: The period of dramatic bone growth. Endocrine. 2002; 17(1): 43-48.
  • 37. Yoon B. Operation and menu evaluation of organizations delivering meal boxes for children from low-income families during summer vacation in Korea. 2009; Seoul National University; 92-111 Master thesis.
  • 38. Yoon B, Yoon J, Shim JE, Kwon S. The current of meal box service management for children from low-income families during summer vacation. Korean J Community Nutr. 2009; 14(2): 206-215.
Table 1
General characteristics of the respondents and the restaurants participating in the government-funded children's meal program
kjcn-17-182-i001.jpg

1) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc.

2) n (%)

3) Others included manager and junior staff

4) Size of exclusively used space (1 pyeong = 3.3058 m2)

5) Certificate is issued by Human Resource Development Service of Korea

Table 2
The current status of the restaurants participating in the government-funded children's meal program
kjcn-17-182-i002.jpg

1) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc., 2) Mean ± SD, 3) by one-way ANOVA test, 4) multiple responses, 5) n (%), 6) by chi-square test, 7) included 'Meals are delivered even if one portion is ordered' and 'Home delivery requires to guarantee a minimum', 8) included 'Home delivery is not available for the children' and 'Home delivery is not available at all'

Table 3
Menu management of the restaurants participating in the government-funded children's meal program
kjcn-17-182-i003.jpg

1) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc., 2) by chi-square test, 3) when the cooking takes a long time such as yookgaejang, and kalbitang, 4) n (%), 5) when ordering main dishes such as soup, stew, fried rice, and bibimbap

Table 4
Food purchasing management of the restaurants participating in the government-funded children's meal program
kjcn-17-182-i004.jpg

1) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc., 2) by chi-square test, 3) n (%), 4) others included 'Discount store', 'Grocery store', and 'Privately farm'

Table 5
Food production management of the restaurants participating in the government-funded children's meal program
kjcn-17-182-i005.jpg

1) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc., 2) by chi-square test, 3) n (%), 4) others included 'No remaining food materials', 'Be at owners' disposal', 'Give away to neighbors', etc., 5) others included 'No leftovers', 'Give away to neighbors', etc.

Table 6
Performance of sanitation management of the restaurants participating in the government-funded children's meal program1)
kjcn-17-182-i006.jpg

1) Likert scale: 1 point for strongly disagree, 2 points for disagree, 3 points for neutral, 4 points for agree, and 5 points for strongly agree

2) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc.

3) By one-way ANOVA test

4) Mean ± SD

a, b: Different superscripts mean significant differences at alpha = 0.05 by Duncan's multiple range test

Table 7
Respondents' opinions on the government-funded children's meal program
kjcn-17-182-i007.jpg

1) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc.

2) By chi-square test

3) n (%)

4) Likert scale: 1 point for strongly disagree, 2 points for disagree, 3 points for neutral, 4 points for agree, and 5 points for strongly agree

5) Mean ± SD

6) By one-way ANOVA test

a, b: Different superscripts mean significant differences at alpha = 0.05 by Duncan's multiple range test

Figure & Data

REFERENCES

    Citations

    Citations to this article as recorded by  
    • A comparison study of hygiene status in meals for poorly-fed children through microbiological analysis
      Ok-Kyeong Yu, Hyun-Suk Kim, Moon-Sun Byun, Mina Kim, Youn-Soo Cha
      Journal of Nutrition and Health.2014; 47(3): 214.     CrossRef
    • A Survey of Satisfaction with Quality attributes of Meal Services for Low-income Children in Wonju
      Hae Sook Oh
      The Korean Journal of Community Living Science.2014; 25(2): 233.     CrossRef

    • PubReader PubReader
    • Cite
      CITE
      export Copy Download
      Close
      Download Citation
      Download a citation file in RIS format that can be imported by all major citation management software, including EndNote, ProCite, RefWorks, and Reference Manager.
      Format:
      • RIS — For EndNote, ProCite, RefWorks, and most other reference management software
      • BibTeX — For JabRef, BibDesk, and other BibTeX-specific software
      Include:
      • Citation for the content below
      The Current Status of Foodservice Management in the Restaurants Participating in the Government-funded Children's Model Program in Korea during Summer Vacation
      Korean J Community Nutr. 2012;17(2):182-193.   Published online April 30, 2012
      DOI: https://doi.org/10.5720/kjcn.2012.17.2.182
      Close
    • XML DownloadXML Download
    We recommend
    The Current Status of Foodservice Management in the Restaurants Participating in the Government-funded Children's Model Program in Korea during Summer Vacation
    The Current Status of Foodservice Management in the Restaurants Participating in the Government-funded Children's Model Program in Korea during Summer Vacation

    General characteristics of the respondents and the restaurants participating in the government-funded children's meal program

    1) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc.

    2) n (%)

    3) Others included manager and junior staff

    4) Size of exclusively used space (1 pyeong = 3.3058 m2)

    5) Certificate is issued by Human Resource Development Service of Korea

    The current status of the restaurants participating in the government-funded children's meal program

    1) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc., 2) Mean ± SD, 3) by one-way ANOVA test, 4) multiple responses, 5) n (%), 6) by chi-square test, 7) included 'Meals are delivered even if one portion is ordered' and 'Home delivery requires to guarantee a minimum', 8) included 'Home delivery is not available for the children' and 'Home delivery is not available at all'

    Menu management of the restaurants participating in the government-funded children's meal program

    1) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc., 2) by chi-square test, 3) when the cooking takes a long time such as yookgaejang, and kalbitang, 4) n (%), 5) when ordering main dishes such as soup, stew, fried rice, and bibimbap

    Food purchasing management of the restaurants participating in the government-funded children's meal program

    1) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc., 2) by chi-square test, 3) n (%), 4) others included 'Discount store', 'Grocery store', and 'Privately farm'

    Food production management of the restaurants participating in the government-funded children's meal program

    1) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc., 2) by chi-square test, 3) n (%), 4) others included 'No remaining food materials', 'Be at owners' disposal', 'Give away to neighbors', etc., 5) others included 'No leftovers', 'Give away to neighbors', etc.

    Performance of sanitation management of the restaurants participating in the government-funded children's meal program1)

    1) Likert scale: 1 point for strongly disagree, 2 points for disagree, 3 points for neutral, 4 points for agree, and 5 points for strongly agree

    2) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc.

    3) By one-way ANOVA test

    4) Mean ± SD

    a, b: Different superscripts mean significant differences at alpha = 0.05 by Duncan's multiple range test

    Respondents' opinions on the government-funded children's meal program

    1) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc.

    2) By chi-square test

    3) n (%)

    4) Likert scale: 1 point for strongly disagree, 2 points for disagree, 3 points for neutral, 4 points for agree, and 5 points for strongly agree

    5) Mean ± SD

    6) By one-way ANOVA test

    a, b: Different superscripts mean significant differences at alpha = 0.05 by Duncan's multiple range test
    Table 1 General characteristics of the respondents and the restaurants participating in the government-funded children's meal program

    1) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc.

    2) n (%)

    3) Others included manager and junior staff

    4) Size of exclusively used space (1 pyeong = 3.3058 m2)

    5) Certificate is issued by Human Resource Development Service of Korea

    Table 2 The current status of the restaurants participating in the government-funded children's meal program

    1) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc., 2) Mean ± SD, 3) by one-way ANOVA test, 4) multiple responses, 5) n (%), 6) by chi-square test, 7) included 'Meals are delivered even if one portion is ordered' and 'Home delivery requires to guarantee a minimum', 8) included 'Home delivery is not available for the children' and 'Home delivery is not available at all'

    Table 3 Menu management of the restaurants participating in the government-funded children's meal program

    1) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc., 2) by chi-square test, 3) when the cooking takes a long time such as yookgaejang, and kalbitang, 4) n (%), 5) when ordering main dishes such as soup, stew, fried rice, and bibimbap

    Table 4 Food purchasing management of the restaurants participating in the government-funded children's meal program

    1) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc., 2) by chi-square test, 3) n (%), 4) others included 'Discount store', 'Grocery store', and 'Privately farm'

    Table 5 Food production management of the restaurants participating in the government-funded children's meal program

    1) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc., 2) by chi-square test, 3) n (%), 4) others included 'No remaining food materials', 'Be at owners' disposal', 'Give away to neighbors', etc., 5) others included 'No leftovers', 'Give away to neighbors', etc.

    Table 6 Performance of sanitation management of the restaurants participating in the government-funded children's meal program1)

    1) Likert scale: 1 point for strongly disagree, 2 points for disagree, 3 points for neutral, 4 points for agree, and 5 points for strongly agree

    2) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc.

    3) By one-way ANOVA test

    4) Mean ± SD

    a, b: Different superscripts mean significant differences at alpha = 0.05 by Duncan's multiple range test

    Table 7 Respondents' opinions on the government-funded children's meal program

    1) It was operationalized as a restaurant mainly dealing with gimbap, tteokbokki, ramen, etc.

    2) By chi-square test

    3) n (%)

    4) Likert scale: 1 point for strongly disagree, 2 points for disagree, 3 points for neutral, 4 points for agree, and 5 points for strongly agree

    5) Mean ± SD

    6) By one-way ANOVA test

    a, b: Different superscripts mean significant differences at alpha = 0.05 by Duncan's multiple range test

    Table 1

    Table 2

    Table 3

    Table 4

    Table 5

    Table 6

    Table 7

    Korean J Community Nutr : Korean Journal of Community Nutrition
    © The Korean Society of Community Nutrition.
    Close layer
    TOP