중ㆍ고등학교 급식종사자의 위생관리 수행수준 평가

• 영문명: The Evaluation of Foodservice Employees' Sanitary Performance in Secondary School Foodservice Operations
• 발행기관: 한국외식경영학회
• 저자명: 홍완수(Hong Wan Soo)
• 간행물 정보: 『외식경영연구』7권 1호, 7~28쪽, 전체 21쪽
• 주제분류: 경제경영 > 경영학
• 파일형태: PDF
• 발행일자: 2004.04.30

영문 초록

This study attempted to investigate the causes of inappropriate sanitary practices in secondary school food service operations, to measure the sanitation and hygiene level, and to develop effective methods to improve sanitary practices. This study was executed under the cooperation of Seoul City Education Office and the dieticians and food service employees in 198 secondary schools in Seoul. 193 completed questionnaires were used for the statistical evaluation. For the staff's perceived sanitary management variable, the dieticians rated between 1.95 and 3.96 on the five-point Likert scale. The personal hygiene presented the lowest rate, while the working process showed the highest. 12 questions regarding poor sanitary practices in school food service operations were included in the questionnaire. The responses to two questions questions concerning the difficulty in maintaining the kitchen floor dry (p=0.000) and the difficulty in using separate cutting boards and knives for different tasks (p=0.000) showed significant differences between the dieticians and the food service workers. As to the cause for not maintaining the kitchen floor dry, 42.0% of the dieticians pointed to a lack of knowledge and information, while 44.0% of the dieticians pointed to a lack of knowledge and information, while 44.0% of the food service workers found the cause in the shortage of the working time and work overload. Regarding the difficulty in using separate cutting boards and knives for different tasks, 24.4% of the dieticians mentioned budgetary problems, and on the contrary, 30.1% of the food service workers again pointed to the shortage of the working rime and work overload. These findings indicated the importance of and the need for providing regular, special sanitation training programs for the personel working in the school food services.

목차

ABSTRACT

Ⅰ. 서론

Ⅱ. 연구방법 및 내용

Ⅲ. 연구결과

Ⅴ. 결론 및 제언

참고문헌

키워드

Sanitary practices school food service operations