This study conducted an empirical analysis of the effects of job characteristics on work-family conflict relation and quality of life, as well as moderating effects in accordance with operation type, by targeting 245 dietitian/cooks working for contract foodservice companies. The results of this study are as follows. First, the autonomy and feedback had negative (−) effects on work-family conflict while functional diversity had positive (+) effects on work-family conflict. Job identity and job importance had no relation with work-family conflict. Second, work-family conflict had negative (−) effects on job satisfaction, work-family relation, job support, general happiness, and job environment while having positive (+) effects on job stress. Third, in all paths except for the path with effects of work-family conflict on job stress, there were no differences between the group of shops operating 365 days and the group of shops operating 5 days a week. It would be helpful to the effective operation of human resources by emphasizing the necessity of differentiated management for companies with shops operating 365 days and shops operating 5 days a week, as well as managing employees’ job characteristic factors, work-family conflict, and even quality of life.

The productivity of a hospital foodservice system has a significant implication in hospital management as costs for labor and material increase, competitions among hospitals increase, and patients' expectations as to the quality of hospital services increase. The foodservice is characterized by its labor intensiveness. The objective of this study was to examine associations between operational and managerial factors and the productivity of dishwashing work in hospital foodservice systems. The labor productivity in 20 conventional food service systems was assessed and related to a number of influencing variables within the system. The productivity measurement was based upon the total dish equivalents as a ratio of the total direct and non-direct labor hours required to wash these dishes. 20 hospitals with more than 500 beds located in Seoul were surveyed to obtain data for study variables. Questionnaire and a survey form were mailed. Statistical methods used in this study were descriptive analysis and Pearson product moment correlation analysis. Hospital system characteristic which was found to correlate significantly with productivity was the ratio of dish loss. As this increased, the productivity level increased.

This study was carried out to develop the computer-assisted Hazard Analysis and Critical Control Point (HACCP) program for a systematic approach to the identification, assessment and control of hazards for foodservice manager to assure the microbiological quality of food in hospital foodservice operations. Sanitation practices were surveyed and analyzed in the dietetic department of 4 hospitals. Among them, one 762-bed general hospital was selected as standard model to develop computer-assisted HACCP program. All data base files and processing programs were created by using Foxpro package for easy access of HACCP concept. HACCP program was developed based on the methods suggested by NACMCF, IAMFES and Bryan. This program consisted of two parts: the pre-stage for HACCP study and the implementation stage of the HACCP system. 1. Pre-stage for HACCP study includes the selection of menu item, the development of the HACCP recipe, the construction of a product flow diagram, and printing the HACCP recipe and a product flow diagram. A menu item for HACCP study can be selected from the menu item lists classified by cooking methods. HACCP recipe includes ingredients, their amount and cooking procedure. A flow diagram is constructed based on the HACCP recipe. The HACCP recipe and a product flow diagram are printed out. 2. Implementation of HACCP study includes the identification of microbiological hazards, the determination of critical control points, the establishment of control methods of each hazard, and the complementation of data base file. Potentially hazardous ingredients are determined and microbiological hazards are identified in each phase of the product flow. Critical control points (CCPs) are identified by applying CCP decision trees for ingredients and each process stage. After hazards and CCPs are identified, criteria, monitoring system, corrective action plan, record-keeping system and verification methods are established. When the HACCP study is complemented, HACCP study result forms are printed out. HACCP data base file can be either added, corrected or deleted.

The purposes of this study were to: 1) measure the levels of job satisfaction with five facets of a job: the work itself, promotion, pay, supervision and co-workers, 2) investigate the degree of job characteristics inventory which employees perceived, 3) investigate relationships between job characteristics and job satisfaction levels of the employees in hospital foodservice, 4) measure the levels of organizational commitment and investigate its relationships between job satisfaction and job characteristics, 5) investigate the relationships between job performance and job satisfaction, job characteristics of the employees in hospital foodservice. The questionnaire was developed based on modifying Job Descriptive Index developed by Smith, Kendall, Hulin and Job Characteristics Inventory developed by Sims, Szilagyi, Keller and Affective commitment Scale developed by Meyer and Allen. Subjects consisted of 76 employees in hospital foodservice. Data were analyzed for frequency, means, ANOVA, Duncan multiple range test, and pearson correlation using SAS PC Package. The results of this study were as follows. 1) Most of the respondents were 41 years up(39.5%) and married (92%). High school graduates were 59.2%. 10 years working experienced employees were 35%. 2) A majority of the respondents(44.7%) ranked work itself as the most important aspect. 3) They were the most satisfied with co-workers. 4) Satisfaction with work itself, wage, and supervision were found significantly related to age(p<0.05). 5) Task identify was the most prevalent job characteristics and then task identity. 6) Satisfaction with co-workers were found significantly related to job variety(p<0.05). Satisfaction with supervision and promotion were found significantly related to friendship(p<0.05). 7) Job satisfaction have not correlation with job performance. Satisfaction with supervision, co-workers were positively correlated with organizational commitment(p<0.01). 8) Job characteristics of dealing with others were positively correlated with job performance (p<0.05). Job characteristics of variety, autonomy, task identity were positively correlated with organizational commitment(p<0.05, p<0.01).

본 연구의 목적은 병원급식소의 세정작업의 효율적 관리를 위하여 위탁 전과 후의 비용효과를 비교하고 자가운영과 위탁운영체제의 세정담당 종업원들의 직무만족도를 비교하여 그 비용효율성을 분석하는데 있다. 본 연구의 결과에 의하면, 세정작업의 위탁관리로 다음과 같은 잇점을 기대할 수 있었다. 첫째, 호봉이 낮고 적은 수의 종업원 이용으로 인건비의 절감을 기대할 수 있었으며, 둘째, 봉급에 관한 항목을 제외한 다른 항목에 관해서는 자가운영과 위탁운영 체제의 세정담당 종업원들의 직무만족도에 유의적 차이가 없는 것으로 나타났으며, 세째, 작업일정이나 인사배치에 있어서의 용이함으로 나타났다. 이 연구 결과를 기초로 병원급식소의 위탁관리 프로그램에 관한 지속적인 평가와 개발에 관한 연구가 이루어져야 할 것이다.

Hospitalized patients' perceptions of the quality of hospital foodservice and their importance were surveyed through questionnaires by 820(men 435, women 385) hospitalized patients in Seoul. The results are as follows: Most respondents agreed with the following foodservice characteristics that meals arrived exactly the same time every day(74.6%), cleanliness of dishes(64.9%), employees leave food within reach(60.2%), and employees who bring meals are cheerful(58.7%). Only 34.2% of respondents agreed to variety of menu; 12.9% of respondents viewed these foodservice characteristics as important in selecting a hospital; cleanliness of dishes(66.4%), variety of menu(55.0%), and varying food item combination(45.9%) were considered important by respondents; appetite, mood, and atmosphere of ward were positively correlated(p<0.001) with rating of the foodservice characteristics, but length of hospitalization was negatively correlated(p<0.001) with them; familiarity with cooking method, varying food item combination, cleanliness of the dishes, and foodservice employees' pleasant greeting were positively correlated(p<0.001) with rating of the taste, nutrition, and fresshness of the food characteristics.

Hospitalized patients' perceptions of the quality of hospital food and their importance were surveyed through questionnaires by 820(men 435, women 385) hospitalized patients in Seoul. The results are as follows: Men rated the size of food portion as being smaller, compared with women. The mean rating for nutrition of food was 3.24, freshness 3.15, taste 2.88, temperature 2.82; Among the food characteristics, nutrition was considered important by largest percentage(75.5%) of respondents, the taste ranked second(74.4%), and freshness was 62.2%; Appetite, atmosphere of ward were positively correlated(p<0.001) with rating of the taste, nutrition, and freshness, but length of hospitalization was negatively correlated (p<0.001) with them; Multiple regression analysis showed that appetite made the greatest contribution and length of hospitalization made the second greatest contribution. The third was atmosphere of ward, and the forth mood condition.