A Survey on the Foodservice Management System of the Child Care Centers in Chungnam Asan Area.
- Author:
Eun Seung SONG
1
;
Eun Gyung KIM
Author Information
1. Department of Food Science and Nutrition, Hoseo University, Asan, Korea. ch15245@hanmail.net
- Publication Type:Original Article
- Keywords:
childcare center in chungnam;
foodservice management system;
child care information center
- MeSH:
Child;
Child Care;
Employment;
Female;
Financial Support;
Food Services;
Home Care Services;
Humans;
Intention;
Meals;
Snacks;
Surveys and Questionnaires
- From:Korean Journal of Community Nutrition
2009;14(6):846-860
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
We investigated the foodservice management practices in various operation types of childcare centers in Asan, Chungnam Province, with the intention of improving the quality of foodservice and providing the basic information for establishing more effective and efficient foodservice model system. Self-completed questionnaires were collected from the directors of 174 child care centers. The statistical analysis was completed using SPSS Ver. 12.0 program. The followings are about the results of this study. Approximately 94.8% of the directors were women with the average age of 40.3. All of the investigated facilities executed foodservice; the facilities of 96.2% had been self-operated, 1.9% was contract-managed and the remaining 1.9% served delivered meal from outside. Only 20.0% of the investigated centers employed a dietitian. In most of the centers, meals were prepared in a conventional manner and approximately 85.3% of the centers are serving only snacks twice a day as a supplementary due to financial difficulties. Menu planner of the facilities, which have no dietitian was the director (35.8%) or the cook (25.7%). In most centers, the directors purchased the food materials (67.5%). Material inspection was done by the director (54.9%) or the cook (40.5%). However, home care centers did not inspect the food material. These results indicate that food service management guidelines need to be established by the facility type with the government control and financial support. Especially, dietitian employment and the efficient foodservice model system establishment are questions that confront us.
