Assessments of Utilization and Management Practices of Frozen Convenience Foods in Elementary School Foodservice Operations in Inchon.
- Author:
Kyung Sook PARK
1
;
Eun Hui CHOI
;
Kyung RYU
Author Information
1. Chun-il Foodservice Industries, Korea.
- Publication Type:Original Article
- Keywords:
frozen convenience foods;
elementary school foodservce;
dietitian;
utilization rate;
food management practices
- MeSH:
Surveys and Questionnaires;
Fast Foods*;
Food Additives;
Food Handling;
Frozen Foods;
Humans;
Incheon*;
Meat;
Nutritionists;
Sanitation;
Solanum tuberosum
- From:Journal of the Korean Dietetic Association
2004;10(2):246-257
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
To provide basic information for the proper usage of frozen convenience foods in elementary school foodservice operations, 51 dietitian employeed in school foodservices in Inchon were surveyed. Among the frozen convenience foods, dumpling-type foods(60.8%) and processed meats(40.4%)were used widely in school foodservice. Generally, the frequency of using frozen food items was fewer than 1 time per month. More than 15% of respondents were using pork cutlet, chiken, chikenball, dumpling stuffed with meat about 2-3 times per month. Sweet and sour pork(Tangsuyuk), kebap(Sanjuk), fish/shrimp cutlet, fried potato items were used only fewer than 1 time per month. Dietitian's age, carrier, employed status influenced the utilization rate. The grand mean of satisfaction score was 3.36 out of 5. The factors affecting satisfaction in using frozen foods were sanitation, taste, price, nutrition, food additives in order. The major reasons of utilizaing frozen convenience foods were 'improved labor productivity(4.47)' and 'meet customer preference(4.25)'. The limiting factors in using frozen foods were taste(35.3%), price(23.5%), nutrition(17.6%). The management practices of frozen convenience foods through food processing flow were assessed. Average performance rate was 64.7%. To enlarge the usage of frozen convenience foods in foodservice operations, dietitians should observe sanitary practices.
