Comparison of Foodservice Management Practices in the Employee Feeding Operations of Jeonnam and Chungchong Area.
- Author:
Hee Young SEO
1
;
Bok Mi JUNG
Author Information
1. Department of Food Science and Nutrition, Yosu National University, Yosu, Korea. jbm@yosu.ac.kr
- Publication Type:Original Article
- Keywords:
foodservice management;
Jeonnam area;
Chungchong area
- MeSH:
Jeollanam-do*;
Meals;
Menu Planning;
Nutritionists;
Postal Service;
Telephone
- From:Korean Journal of Community Nutrition
2004;9(2):191-203
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was performed to compare the foodservice management practices in the employee feeding operations of Jeonnam and Chungchong area. Questionnaires were developed and mailed to 160 dietitians with management in employee foodservice of Jeonnam and Chungchong area. Completed questionnaires were received from 124 dietitians with a response rate of 77.5%. The results of this study can be summarized as follows:. Age, work experience, concurrent position and work time of dietitians were significantly higher in the Chungchong area than those in the Jeonnam area. Times of meals and amount of meals served per day in the Chungchong area were significantly higher than those in the Jeonnam area. The type of menu by foodservice operation was high non-selective menu in both areas, especially non-selective menu was high in self-operated place whereas selective menu was high in contract management. Period of cycle menu was 10 - 15 days in Jeonnam area, but that was 7 days in Chungchong area and so cycle menu of both areas was significantly different (p <0.001). Most considerable factor in menu planning was preference in Jeonnam area and was cost in the Chungchong area. Food purchasing method was used mostly by automatic computerized order in the Jeonnam area whereas telephone or mail order was high in the Chungchong area.
