Assessment of foodservice management practices in the employee feeding operations according to type of workers.
- Author:
Mi Ra JANG
1
;
Tong Kyung KWAK
Author Information
1. Department of Food and Nutrition, Yonsei University, Korea.
- Publication Type:Original Article
- Keywords:
employee feeding operations;
management practices;
blue color worker;
white color worker
- MeSH:
Cooking;
Data Interpretation, Statistical;
Education;
Efficiency;
Lysergic Acid Diethylamide;
Nutritionists;
Surveys and Questionnaires
- From:Journal of the Korean Dietetic Association
1997;3(1):63-73
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was conducted to evaluate the industry foodservice management practices and to suggest guidelines for the effective foodservice management. The survey for the analysis was conducted through the questionnaires to dietitians. They were divided into two groups: the site color worker and the blue color worker. The questionnaires were received for a response rate of 73.2%. Statistical data analysis was completed using the SAS programs for descriptive analysis, chi-square test, T-test, F-test, and Fisher's LSD. The results of the study can be summarized as follows: 1) The level of education of dietitians and food cost in the employee feeding operations for the blue color worker was lower than the employee feeding operations for the white color worker. 2) The labor productivity indices were not significantly different according to types of workers. But in the employee feeding operations for the blue color worker, full-time foodservice employees worked more than 10.7 hour per week than their counterpart. This indicates the full-time foodservice employees in the employee feeding operations for the blue color worker performed more loaded work compared to the employee feeding operations for the white color worker. 3) Equipped rate of facilities in the employee feeding operations for the blue color worker was low especially in the food preparation and cooking processes.
