단체급식유형별 조리종사자의 위생교육현황 및 위생지식에 관한 연구

• 영문명: A Study on Sanitation Education and Knowledge for Each Types of Employees in Food-service Facility.
• 발행기관: 한국외식경영학회
• 저자명: 김기진(Kim Gi Jin) 박성수(Park Sung Su)
• 간행물 정보: 『외식경영연구』11권 4호, 115~137쪽, 전체 23쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2008.12.31

영문 초록

The study on sanitation education and knowledge of employees for food-service facility. Each types of food-service facility is divided into 4 group that middle school and high school, University, Company, Hospital. Analytical tests used include t-test, one-way ANOVA, and the Duncan's multiple rage test. In conclusion, it is extremly important to develop it's sanitation menu development based on the HACCP in case of small food service facility. In addition, in order to develop food-service facilities industry must be guide sanitation education and knowledge for employees that was also important to keep the food safe in this food-service facility.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 연구방법

Ⅲ. 결과 및 고찰

Ⅳ. 요약 및 결론

참고문헌

키워드

Sanitation Sanitation Education Sanitation Knowledge Food-service Facility