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Status of Equipment and Usage Education in Association with the Quantity Food Production

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  • URLhttps://db.koreascholar.com/Article/Detail/253613
구독 기관 인증 시 무료 이용이 가능합니다. 4,800원
韓國食生活文化學會誌 (한국식생활문화학회지)
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

School contraced foodservice was introduced to school lunch program In 1999. The satisfaction with school contracted foodservice quality was low because of the restriction on equiping school foodservice facilities, facilities education by recipe related to the quantity food production and preliminary education of menu recipe of large quantity production. This study was designed to evaluate condition of existing major equipment on school contracted foodservice. A questionnaire was developed and malled to 150 dietitians in seoul. Response rates were 70%. The analysis on buying equipment were analyzed according to length of dietitian. Preliminary education of menu recipe and facilities education by recipe related to the quantity food production were analyzed acceding to length of dietitian. content analysis was conducted regarding to dietitians' ideas on school contracted foodservice.

저자
  • 정현아 | Jung, Hyeon-A
  • 주나미 | Joo, Na-Mi