Analysis of Foodservice Quality Management in Korean Welfare Institutions for the Homeless.
- Author:
Jinmee LEE
1
Author Information
1. Department of Foodservice Industry, Chonan College of Foreign Studies, Korea. jmlee@mail.ccfs.ac.kr
- Publication Type:Original Article
- Keywords:
welfare institutions for the homeless;
dietitian;
foodservice systems;
meal cost;
food cost percentage
- MeSH:
Budgets;
Cooking;
Female;
Humans;
Korea;
Male;
Meals;
Middle Aged;
Nutritionists;
Obesity;
Surveys and Questionnaires;
Statistics as Topic
- From:Journal of the Korean Dietetic Association
2002;8(3):318-327
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purposes of this study were to: a) examine charateristics of foodservice manaegment practices; b) investigate characteristics of recipients; c) analyze foodservice systems; and d) provide feedback for the efficient and effective foodservice management of welfare institutions for the homeless in Korea. A total of 27 sites was analyzed by questionnaire survey. Satatistical data analysis was completed using the SPSS package program for descriptive analysis. As results of site recipients' characteristics, 69% of total sites were males and 31% were female recipients. Average 60% of recipients were from 30 to 50 years old. Major diseases of recipients were high pressure, and obesity. According to the result of foodservice system analysis, the average meal cost per day was about 2,943 won and average food cost percentage was 29%. Average number of meals per day was about 600 meals. Mostl sites had one dietitian and 48.1% of sites had one cook as a full-time employee. In the part of procurement, dietitians were major chargers of sites for purchasing foods. Major purchasing method was the order and delivery contract. About a half of sites used cycle menu system and standardized recipies. Most of sites had recipients' survey systems for evaluating meal satisfaction. Dietitians at sites had problems on lack of cooking professionals and low meal cost budget for providing higher quality of foods to cure recipients. The results suggested that financial and systematical supports by the government would be very necessary to meet the goal of nutritional balanced meal services.
