Jinyoung Kim; Sooyoun Kwon; Youngmi Lee; Haelim Choi; Jihyun Yoon

doi:10.5720/kjcn.2012.17.2.182

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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

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Abstract
NOTES
REFERENCES

Abstract

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

NOTES

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

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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

Figure & Data

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Citations

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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

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The Current Status of Foodservice Management in the Restaurants Participating in the Government-funded Children's Model Program in Korea during Summer Vacation

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

Table 3

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

Table 4

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

Table 5

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

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 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

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

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

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

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