The Current Status of Foodservice Management in the Restaurants Participating in the Government-funded Children's Model Program in Korea during Summer Vacation.
10.5720/kjcn.2012.17.2.182
- Author:
Jinyoung KIM
1
;
Sooyoun KWON
;
Youngmi LEE
;
Haelim CHOI
;
Jihyun YOON
Author Information
1. Department of Food and Nutrition, Seoul National University, Seoul, Korea. hoonyoon@snu.ac.kr
- Publication Type:Original Article
- Keywords:
foodservice management;
restaurant;
government-funded children's meal program;
summer vacation
- MeSH:
Asian Continental Ancestry Group;
Child;
Food Services;
Humans;
Korea;
Meals;
Postal Service;
Surveys and Questionnaires;
Restaurants
- From:Korean Journal of Community Nutrition
2012;17(2):182-193
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to investigate the current status of food service management in the restaurants participating in the government-funded children's meal program during summer vacation. A mail survey was conducted with individuals who worked in the restaurants participating in the government-funded children's meal program in Seoul during the summer vacation in 2010. A total of 600 questionnaires were distributed to 274 Chinese, 235 Bunsik and 91 Korean restaurants, which were selected using proportionate stratified sampling by regions and types of operations. A total of 138 usable questionnaires (23.0%) were returned and analyzed. The results showed that over half (57.2%) of the restaurants did not employ any certified cooks. Most of the restaurants (97.8%) provided side dishes; among them, only 42% planned menus for side dishes in advance and only a half changed side dish menus periodically. The suggested reasonable reimbursement rate per meal for children using restaurants differed by types of restaurants; the percentage of restaurants having responded 5,000 won or higher was the highest in Chinese restaurants. This study revealed that food service in the restaurants participating in the government-funded children's meal program was not properly managed during summer vacation, especially in terms of menu and food production. This study also showed that the suggested reasonable reimbursement rate of meals for children using restaurants differed by types of restaurants, implying that adjusting the reimbursement rate according to types of restaurants should be considered in the government-funded children's meal program.
