Kimchi is the most well-known Korean traditional food, but it is also the main leftover of school lunch and dinner menus. This study aimed to familiarize teenagers with kimchi through school meals and to increase their daily kimchi intake, ultimately by appealing to the young generation's taste. A questionnaire survey was conducted in the Ansan area to examine student's acceptability of kimchi and their attitudes toward kimchi. Approximately 65% of males and 67% of female students liked the moderately fermented and pungent taste of kimchi. Kimchi served in school meals was regarded as nutritional but cheap. Approximately 72% of male and 82% of female students responded that they liked menu items using kimchi. Approximately 48% of students responded that menu items using kimchi in schools are not diverse. Students preferred meat as an ingredient in kimchi. The preferred cooking methods were stir-frying and frying, whereas boiling was the least favorite. Based on the survey results, ten kimchi menu items had been developed. The suitability of the menu was evaluated by students and cooks. Six kimchi items, including Kimchi mixed with rice, chicken, soybean sprouts, Kimchi cheese rice, stewed beef ribs with kimchi, rice topped with kimchi curry, kimchi cheese meat roast, and kimchi udong were considered appropriate for school meals, whereas kimchi kangchong, kimchi topokki, kimchi stew with surimi, and frozen Pollack kimchi soup were not suitable as menu items. Kimchi topokki was not accepted by students, while kimchi kangchong was not accepted by cooks. Cooks judged the suitability of a menu item by the cooking process and cooking times, whereas students judged an item by its sensory preference. Approximately 63% of students responded that kimchi intake has increased by participating in the development of kimchi dishes.

The objective of this study was to analyze the effects of non-offered meal on waste reduction in foodservice. To this end, the quantity of non-offered meal before and after Quality Improvement(QI) activity was analyzed, and employee satisfaction with foodservice was investigated. Statistical data analyses can be summarized as follows: The daily quantity of non-offered meal decreased significantly after QI(p<0.001)(27.80±3.14㎏ before QI and 7.22±4.17㎏ after QI). Among 7 items related to employee satisfaction, kindness of meal service staffs improved significantly after QI(p<0.05)(4.05±0.74 before QI and 4.21±0.17 after QI). No significant difference was found in the variety of menus, or cooking/seasoning of food, and there seemed to be greater satisfaction with taste of food after QI.

This study was conducted to investigate the dietary behavior of day-care center teachers and their meal attitudes during meal time in Jeonju area. Self administered questionnaires were collected from 266 day-care center teachers who worked in a national(public) or private day-care center. The Statistical data analysis was conducted using SPSS v. 12.0. All subjects were women, and 64.7% were married(p<0.001), over more than 60% were junior college graduates(p<0.05), and 73.7% had salaries greater than 1, 000, 000 won(p<0.001). The breakfast skipping ratio of the subjects was very high, and about 66.5% of the respondents had irregular meals. The snack intake ratios of the subjects in private day-care centers were higher than the subjects in national(public) day-care centers(p<0.001). Approximately 56% of the subjects responded that education about eating is very important for providing balanced nutrition to young children. About 84% of subjects had no experience with the continuing-education program for teachers(p<0.01), and they wanted to know more about balanced nutrition. The meal attitude education score during meal time was 4.53±0.36. The relationship between meal attitude education and the dietary behavior of day-care teachers was significantly different based on the "frequency of overeating"(p<0.05) and "self-recognition of eating habit"(p<0.05). These findings suggest that a nutrition education program for day-care center teachers should be developed so that they can effectively manage meal attitude education for young children and provide good nutrition for themselves.

The objective of this study was to examine the effects of relationships between food service companies and their client companies by surveying employees working at cafeterias among a food service companies' client companies. For this purpose, previous research was reviewed, and confirmatory research was conducted using a questionnaire. In the questionnaire survey, the subjects were sampled through convenience sampling from the client companies of A Food Service Company, and 182 valid questionnaires were used in the analysis. The results of this study are summarized as follows. First, the characteristics of the relationship between the food service company and its client companies, which were reputation, communication, operation skill, and contact-point employees' service quality, had a significant effect on trust, and the effect was high in the order of contact-point employees' service quality, communication, operation skill, and reputation. Satisfaction was significantly affected by reputation, operation skill, and contact-point employee' service quality, but not by communication. The effect was high in the order of contact-point employees' service quality, reputation, and operation skill. In addition, reputation, communication, operation skill, and contact-point employees' service quality had a significant effect on long-term orientation, and the effects were high in the order of reputation, contact-point employees' service quality, communication, and operation skill. Second, with regard to the quality of relationships between a food service company and its client companies, trust had a significant effect on satisfaction. Third, among the factors related to the quality of relationships between the food service company and its client companies, trust and satisfaction had a significant effect on long-term orientation, and the effect of satisfaction was higher than that of trust. This study has scientific significance as one of only a few studies on factors affecting the long-term relationship between food service companies and their client companies, along with managerial implications that contact-point employees' capabilities are most important in service businesses, and thus efforts should be made at employing and educating them properly.

This study was conducted to improve the kimchi intake for high school students of various kimchi sub-ingredients and foods using kimchi. The students believed that kimchi is good for health. The overall satisfaction, baechu quality and the taste and degree of fermentation of kimchi was high, but there was a low preference for offered kimchi kinds, kimchi subingredient, foods using kimchi. The types of kimchi preferred and often offered in school meals were baechu-kimchi and kkakdugi. The common kimchi sub-ingredients were radish and welsh onion in vegetables, squid and oyster in sea foods, saeu-jeot and myeolchi-jeot in salted fish, and pear and apple in fruits. The preference for kimchi sub-ingredients were high for sesame leaf and yeolmu in vegetables, saeu-sal and squid in sea foods, saeu-jeot and nakji-jeot in salted fish, and pear and apple in fruits. The foods using kimchi preferred and often offered with school meals were kimchi-jjigae, bokkeumkimchi, kimchi soup, kimchi-bokkeum-bap, and kimchi-jeon. The kimchi sub-ingredient for which students had the greatest preference was meats. Among the foods using kimchi with meats, the most preferred were kimchi-pyeonyuk bossam, doejigogi kimchi duruchigi, and kimchi galbi-jjim. Among the foods using kimchi with noodles, the most preferred were kimchi- bibimmyeon, kimchi -naengmyeon, and kimchi-cheese spaghetti. Among the foods using kimchi with vegetables, the most preferred were kimchi-pa-jeon, kimchi- deopbap and kimchi- goguma gui. Of the foods using kimchi with processed foods, the most preferred were kimchi-mandu, kimchi-bacon jumeok-bap and kimchi- cheese omelet. Among the foods using kimchi containing sea food, kimchi-haemul bokkeum-bap, kimchi-hoe-deopbap, and kimchi-saeu-jjim were most preferred. Overall, these results suggest that various kimchi sub-ingredients and foods using kimchi should be improved for kimchi intake of school meals.

The purpose of this study was to examine the appearance of norovirus in the water for food in food service institutions and the influence of physicochemical and microbial factors of norovirus in order to work out basic data to predict the detection of norovirus. Among 82 samples of water for food in food service institutions, norovirus appeared in 7 samples and the rate of appearance was 8.5%. As for the type of norovirus, one samples contained GI type (genotype GI-6) and six samples contained GII type (genotype GII-2, GII-4, GII-12). In the regression model of prediction of norovirus, the rate of appearance was correlated with NH₃-N, total solids and the consumption of KMnO₄, out of such variables as NH₃-N, total solids, the consumption of KMnO4, depth, chloride and total colony counts, and its contribution rate for effectiveness was 78.60%. In order to examine the influential factor of environment upon the detection of norovirus, Pearson's correlation analysis was carried out. The predictable regression formula for appearance rate of norovirus was expressed as -1.818 + 42.677 [NH₃-N] + 0.023 [total solids] + 0.762[consumption of KMnO₄] -0.009 [depth] -0.146 [chloride] + 0.007 [total colony counts] (R = 0.904, R² = 0.818,adjusted R² = 0.786, p < 0.05). The most influential factors upon the detection of norovirus were NH₃-N, total solids and the consumption of KMnO₄. In other words, when the measured values of NH₃-N, total solids and the consumption of KMnO₄ were higher, the possibility of appearance of norovirus increased.

In recent years consumers have become used to products geared toward a more convenient lifestyle, thus, the demand for salted-cabbage, for use in preparing Kimchi is increasing. This study aims to investigate purchasing factors, the satisfaction and demands of salted-cabbage, and to ascertain a marketing strategy for expanding the use of salted cabbage in food-service departments of schools. Self-administered questionnaires were collected from 131 buying agents who manage food materials for schools, and statistical data analysis was completed using the SPSS V.14.0 program. 46.9% of the participating respondents were from elementary schools, 27.7% from middle schools, and 25.4% were from high schools.. Most of the subjects (67.9%) recognized the salted cabbage retailed for foodservice, but 62.3% of these had not purchased them, due to both their lack of trust in the sanitation and raw material handling of the food product, and the high price. Respondents considered different factors when deciding whether or not to purchase: the origin (local or imported) of the cabbage, hygiene, and taste, as well as characteristics such as the cabbage weight, package weight, and package materials. The score of post-behavior intentions as well as overall satisfaction was rather high. Also, they perceived the need of strategic promotion for enlarging the market portion of salted-cabbage. These results will done the guidelines for diversifying the salted-cabbage market and for creating an added value of agricultural products in rural areas.

The objectives of this study were to investigate the microbial contamination levels on food service in university and to provide the information of microbial contamination to improve food safety. A total of 288 samples were collected during summer and winter season between 2006 and 2008 from 4 food services located in the university in Western Gyeongnam and were used to detect sanitary indicator bacteria [aerobic plate count (APC), coliform,and Escherichia coli] and pathogenic bacteria (Staphylococcus aureus, Salmonella spp.). As a result, APC and coliform for hand and kitchen utensils which are used often by the employee were detected at high levels of 1.1~5.5and 1.3~5.3 log CFU/(100 cm2, hand), respectively. The contamination levels of APC and coliform in cooked foods and drinking water were 0.8~6.4 and 1.3~5.0 log CFU/(g, mL), respectively. Especially, the cooked foods showed the highest contamination for APC (2.1~6.4 log CFU/g) and coliform (1.0~5.0 log CFU/g). We think the reason that the cooked foods may be contaminated with APC and coliform on cooking process by using employee’s hand and kitchen utensils. Moreover, S. aureus for hand and kitchen utensils was detected at levels of 2.8~3.0 and 2.0~2.3 log CFU/(g,hand), but Salmonella spp. was not detected. According to the above results, contamination levels of the samples were mostly decreased irrespective of summer and winter season. The results obtained indicated that it is necessary to periodic monitoring for microorganism contamination and education about personal and environmental hygiene to employee for ensuring food safety of food service in university.

In this investigation, 480 high school students attending school in Seoul, Incheon were surveyed for their knowledge of seaweed and their preference of seaweed products provided during school meal service. Female students answered that they preferred seaweed more than male students. When asked to explain their preference for seaweed, most students who preferred seaweed responded ‘it is tasty’ (82.9%), while those that did not like seaweed responded ‘I don’t like the texture when chewing it and it is not tasty’ (47.8%). Most students reported that they usually eat ‘laver’, and the number of times that they at seaweed was ‘3-4 times a week’. The primary place in which they ate seaweed and the place where they feel it had the best taste was a ‘house’. The primary source of information regarding seaweed was mass media including TV, newspapers, magazines and the internet (48.8%). With regard to seaweed in school meals, which is offered twice a week, most students reported, ‘I eat seaweed and leave it to some extent.’ They perceived ‘laver’ to be most often provided in school meals, and 57.7% reported that their favorite seaweed meal was ‘laver’. When asked why they dislike seaweed in school meals, the most common responses were ‘I didn’t like seaweed the first time I tried it’ (27%) and ‘Its taste is different from what I eat at home’ (24.6%). The most common request regarding seaweed provided in school lunches was for the taste to be improved (48.2%). Evaluation of the preference for seaweed menus in school meals revealed that both males and females had higher preferences of more than 4 points for ‘fried laver’ and ‘broiled laver’.

The purpose of this study was to evaluate job stress factors of school food service nutritionists according to the number of years they have worked. The subjects of this survey included 125 nutritionists (69 from full-time employees and 56 from part-time nutritionists) from elementary school, middle school, and high school in the Gangwon area. The results showed that stress related to duty was the top job stress factor, followed by environment-related stress, personal stress, organizationrelated stress and stress caused by human relations. In terms of the degree of stress, part-time nutritionists have more stress compared to full-time nutritionists. This was especially true for nutritionists that had been employed for one year. In this case, the degree of stress was much higher than long time employed nutritionists. In terms of how to deal with job stress, school nutritionists eliminated stress directly (with direct countermeasures). In order to deal with stress, workers expected stable employment such as pay (wages), promotions, etc. In particular, part-time school nutritionists had stronger expectations. When correlation between job stress factors were examined, environment-related, duty-related, organization-related, human relations-related and personal stress were all shown to be mutually related.

In this study, the current status of the business foodservice industry, evaluation of leftover food and customer satisfaction with foodservice at direct operation and consignment foodservice businesses in Chungbuk were examined. This study has managerial implications in terms of improving the quality and effectiveness of the business operation of the foodservice industry. The sample size of this study included 800 customers who use foodservices provided by 11 selected businesses including 6 direct operation and 5 consignment foodservice businesses. From these 800 customers, a total of 692 were used (direct operation foodservice (n=361) and consignment foodservice (n=331) businesses). The results were as follows; First, as for the main reasons for using the employee restaurants in types of direct operation and consignment foodservice business, ‘the close location’ had the high percentage. Approximately 41% of respondents were not satisfied with the foodservice in the employee restaurants. Second, leftover food from consignment foodservices was higher than that for direct operation foodservices. Third, there were significant differences in customer satisfaction with five areas of foodservice between the two types of food service businesses: food, sanitation, feeding environment, mealing process and information and service. Customer satisfaction in the direct operation foodservice was higher than that of the consignment foodservice. In terms of the satisfaction level of foodservices, mealing process was the highest, followed by sanitation, food, and information and service in the direct operation and consignment foodservice businesses. Overall, satisfaction with the business foodservice was affected by the customers’ satisfaction in five areas of foodservices (e.g., food, sanitation, feeding environment, mealing process, information and service). Especially, ‘food’ and ‘information and service’ were important areas for determining overall customer satisfaction with foodservice. In addition, the overall satisfaction was negatively correlated with the quantity of leftover food in the direct operation and consignment foodservice business.