어린이 먹거리 안전관리 사업의 일환으로 어린이 식품 품질인증제도 연구를 수행하였다. 이 중 어린이 눈높이에 맞는 친숙한 브랜드 이미지 구축을 통하여 식품자체의 안전성을 확보함과 동시에 어린이에게 올바른 식품선택기준과 기회를 제공하기 위한 품질 인증마크를 개발하였다. 눈높이는 8~13세의 초등학생으로 하였고, “안전한 식품, 바른 영양, 건강한 어린이”라는 식약청 vision에 따라 로고 컨셉은 안심·미소, 인증·검증·보호, 건강으로 하였다. 명칭은 식약청내 공모를 통해 제안된「어린이용우수식품」, 「어린이안심식품」,「어린이우수식품」등 세 가지 안으로 하였으며, 명칭에 따라 총 36가지의 품질인증 로고시안을 제안하였다. 설문지는 이 중「어린이우수식품」으로 디자인된 12가지 시안으로 구성하였고, 초등학교 학부모(331명) 및 어린이(321명)를 대상으로 설문 조사를 실시하였다. 학부모와 어린이의 선호도를 종합한 결과 시안 8이 16.1%로 가장 높고, 시안 6(15.5%), 시안 3(14.0%) 순임을 알 수 있었다. 이러한 연구결과를 토대로 어린이 먹거리 안전성 확보 사업의 기반을 구축하여 어린이 기호식품에 대한 부모와 어린이의 선택권을 강화할 수 있으며, 바르고 안전한 식품을 선별하기 위한 검증으로 어린이 건강을 보호할 수 있을 것으로 사료된다.

This paper is to Introduce guidelines for quality management. International standards such as ISO 10005, ISO 10007, ISO 10014 and ISO 10015 are considered. This study is to discuss guidelines for quality plans, configuration management, training, and managing the economics of quality.

Many domestic studies related to service quality are performed but the study on computing Service Quality Score is not yet activated. Because Service quality measurement plays an important role in assessing service performance and diagnosing service probl

This study was peformed by questionnaire to investigate satisfaction for the menu qualify of Korean traditional food of Japanese tourists. The subjects of this study consisted of 280 Japanese tourists using the Gyeongju and Busan hotel. The results were summarized as follows: 63.9% of the subjects responded that frequency of visiting was 1-2 times a year and 42.1% responded that motivation of visiting was for tour and understanding of korea. Companion with friend scored high as 40.4%, and intention of revisiting was high on 'normal'. On overall satisfaction on korean traditional foods, 'satisfy' scored high as 43.2%. 61.1% of the subjects responded that the taste was the most important factor of food. On frequency of eating, 'over 8 times' scored high as 27.9%, and on motivation of eating, 'with visiting Korea' scored high as 48.2%. On satisfaction for the menu quality of korean traditional food, the highest item was 'taste(3.82 point)' and 'nutrition(3.82 point)', and but 'Japanese mark on menu(2.47 point)', 'Japanese mark on ingredient(2.61 point)' scored low. Overall satisfaction for korean traditional food had an effect on intention of revisiting, and therefore, improving the quality of the traditional food and the strategy for the classification of desires are earnestly requested.

국내의 서비스품질 측정관련 연구들은 Parasuraman, Zeithaml & Berry(PZB)가 제안한 SERVQUAL과 Cronin & Taylor가 제안한 SERVPERF를 이용하여 패스트푸드산업, 외식산업 등에서 서비스품질요인들(유형성, 신뢰성, 반응성, 확신성, 공감성 등)의 구매 전 기대(SERVPERF에서는 중요도)와 구매 후 만족도를 측정하여 서비스품질을 평가하고 있지만, 서비스품질을 계량화하기 위한 연구는 활발하게 이루어지고 있지 않다. 따라서, 본 연구는 서비스품질을 계량화시키는데 그 목적이 있으며, 서비스품질을 계량화시킴으로써 다음과 같은 효과가 있을 것으로 사료된다. 여러 개(2개 업체 이상)의 동종업체 또는 경쟁업체간 비교가 용이해지기 때문에 경쟁 우위의 전략을 도출할 수 있을 뿐만 아니라, 이에 따른 더욱더 고급화된 고객 서비스를 소비자들은 제공받을 수 있을 것이다.

본 조사는 계란 유통실태 및 위생상태를 파악하여 품질향상과 위생관리에 도움이 되는 자료를 제공하고자, 2001년 3-4월에 인천광역시 5개 백화점 식품매장에서 총 57종의 계란을 구입하여 조사하였다. 계란의포장은 10개 이하의 소량 단위포장 비율이 높았고, 전 품목을 실온에서 보관하였다. 유통기한은 40종(70.2%)이 28일 이상으로 표기하였다. 유통되는 특수란은 31종(54.4%)이었다. 유통기한과 산란일자는 모든 품목에서 표시되었으며 주로 상표나 난좌에 표기되었다. 내용량에 대한 표시는 38종(66.6%)만이 실시하였다. 난각에 분변이나 털이 있는 경우 27건(9.5%), 난각이 기형이거나 깨진 경우 11건(3.9%), 난 내용물에 혈반이나 육반등의 이물이 있는 경우는 42건(14.7%), 상한 계란은 5건(1.8%)이 유통되었다. Haugh Unit(HU) 검사결과 평균은 56.1이었으며, HU 31 미만의 품질저하 계란은 18개(6.3%)이었고, 총 57종 중 12종(21.1%)에서 1개 이상의 품질저하 계란이 조사되었다. 난각의 일반세균 오염수준은 <10∼8.2×10^3 cfu/ml으로 고르게 분포하였고, 대장균은 8건(4.7%)이 검출되었다. 총 285개의 계란(난황)에서 Salmonella enteritidis는 검출되지 않았고, 계란에 잔류하는 항생물질은 1종에서 테트라사이클린 계열이 검출되었다. 그 동안 위생관리의 사각지대에 있었던 계란에 대한 품질관리와 유통개선을 위한 법적, 제도적 근거가 마련되면, 계란의 표시 및 품질기준 등 사양관리에서부터 유통단계에 이르는 전반적인 안전성 관리방안이 검토되고 보완되어야 할 것이다.

This study is to select food offered with higher frequency at restaurants such as hamburger, pizza, chicken, gimbap(boiled rice rolled in laver with seasonings stuffed), and calgooksu(Korean traditional noodles); identify customers' expectation and satisfaction levels on food and service quality and analyze correlation according to each food. The survey was conducted from March 1 to March 24, 2000, by distributing questionnaires. Statistical data analysis was completed using SPSS for t-test, ANOVA, Pearson's correlation analysis. The results of this study were as follows: 1) It is revealed that overall average satisfaction levels on food quality according to individuals' trait came out significantly low compared to their expectation levels, and that balance in nutrition and reasonable prices had problems in relation to food quality. 2) Customers' expectation levels on food quality came out the highest with calgooksu and gimbap, and their satisfaction levels came out the highest with pizza. 3) Customers' overall average expectation levels on service quality showed a very high point, while their satisfaction levels showed a low point with significance. 4) Hamburger was poor in hygiene; pizza showed the highest satisfaction levels over its quality with significance, and calgooksu and gimbap showed very low satisfaction levels over their service quality. 5) Correlation between customers' expectation and satisfaction levels over the nutritional balance and proper taste of the food quality came out significant. 6) Pizza and chicken showed significant correlation with regard to atmosphere, service, and hygiene variables (p<0.01).

Following the recent policy, enlargement of foodservice and contracted management systems of high school foodservices have been accelerated, and the scales of foodservices have been gradually increased. A sudden growth of domestic foodservice companies have remarkably disparated. Yet compared to that of the foodservice control in advanced countries, domestic foodservice control has a lot more to learn. Due to the characteristics of foodservice establishment serving many people at a time, there is always a high potential of food borne outbreak. The purpose of this study was to evaluate hazard factors in the steps of production, holding and assembly and service of fried curry hair-tail, cold seaweed and cucumber, fried pork cutlet, that were served by contracted management in high school foodservice centre, then to suggest method of control with the Hazard Analysis Critical Control Point(HACCP) program. Also we suggested the possibility that the contracted management of foodservice system can be established and utilized to identify the variation of holding temperature among foods up to 6 hours after cooking. The results are as follows; The hazard factors in food product had come from the temperature, time, pH, Aw, equipment and utensils. The critical control point(CCP) of each food product; curry hair-tail, cold seaweed and cucumber and pork cutlet was cooked and held before serving, prepared and held before serving, cooked and held before serving, and prepared, cooked and held before serving, respectively.

Purpose: The ultimate purpose of this work is to investigate gender differences in the relationships between product quality cues and perceived values at a food select shop. Specifically, this study examines the effects of internal and external cues, which are indicators of product quality, on emotional and social values based on gender differences. Research design, data and methodology: In this study, a questionnaire technique was used to collect the data necessary to test the proposed model. 183 data were collected through this technique. PLS SEM (Partial Least Squares Structured Equation Model) was used to test the research model. Results: First, there is no gender difference between intrinsic cue and emotional value. When using male and female data, there was no significant causal relationship between intrinsic cues and emotional values. Second, we found no gender difference between intrinsic cue and social value. When analyzed with female data, there was no significant causal relationship between intrinsic cue and social value. On the other hand, in the case of men, it was found that a weak causal relationship exists. Third, this study found gender difference between extrinsic cue and emotional value. In the case of men, it was found that a weak causal relationship exists, whereas in the case of women, a strong causal relationship exists between extrinsic cue and emotional value. Fourth, we found gender difference between extrinsic cue and social value. In the case of men, there was no causal relationship, whereas in the case of women, there was a strong causal relationship between extrinsic cue and social value. Finally, we found that there are moderating roles of gender in the relationship between external cues and perceived quality. Conclusions: As a result of analysis, it is necessary to focus on extrinsic clues of product in order to increase the perceived emotional and social values of women. On the other hand, in order to improve the perceived emotional and social values of men, it is necessary to pay attention to both intrinsic and extrinsic cues of product. Therefore, it is necessary to consider what clues and values are important to core customers.

This study identified the impact of the service quality of local food stores on customer satisfaction and revisiting intention of the customers as the interest into local foods is increasing. The main outcomes are as follows: First, many of the respondents said that they use the local food stores based on the trust in the origin of the products and good quality. Second, reliability and validity were suitable for factor analysis and the correlation had a positive (+) directivity. Third, reliability, assurance, empathy and tangibles were analyzed to have a positive (+) impact among the 5 aspects of service quality except for responsiveness. Fourth, customer satisfaction had a positive (+) impact on the intention to revisit the local food stores, and reliability, assurance and empathy had a positive (+) impact on revisiting intention at the statistical significance level except for responsiveness and tangibles among the 5 service quality aspects. Therefore, it is thought to be required to keep having interests into service quality to gain a competitive edge as a sustainable management system since the service quality of local food stores has impacts on customer satisfaction and intention to revisit.

본 연구의 목적은 대구 경북지역 초등학교에 공급되는 전처리 채소와 가공식품의 유통단계를 분석하고, 유통과정에서의 미생물 변화와 학교급식에 이용되는 식재료의 미생물 품질을 평가하기 위하여 실시되었다. 유통 중 박피도라지에서 일반세균 CFU/g, 대장균군 CFU/g, E. coli < , S. aureus < CFU/g, B. cereus < CFU/g이 검출되었다. 전처리 양파에서는 일반세균 CFU/g, 대장균군 CFU/g이 검출되

연어를 이용한 신제품 개발에 관한 일련의 연구로 연어근육을 이용하여 연어 패티의 개발을 시도하였고, 아울러 이의 품질 특성에 대하여도 살펴보았다. 시판 참치 패티 및 돈육 패티에 비하여 연어 패티의 일반성분은 수분 함량과 조회분 함량의 경우 낮았고, 조단백질 함량의 경우 높았으나, 조지방 함량의 경우 참치 패티에 비하여는 높았으나, 돈육 패티에 비하여는 낮았다. 시판 참치 패티 및 돈육패티에 비하여 연어 패티의 Hunter color value는

"대양"은 우리 나라에서 재배가 가능한 조숙 양질 다수성 쌀귀리 품종을 육성하고자 미국의 조숙성 쌀귀리 계통인 'LX446-1-84-Q1'을 모본, 대립 겉귀리 계통인 'SO92004-B-3-3-5-7'을 부본으로 인공 교배하여 계통육종법에 의해 계통을 선발한 후 2002년부터 생산력검정시험과 지역적응시험을 거쳐 2007년에 육성된 품종이다. 그 특성은 다음과 같다. 1. "대양"은 잎폭은 넓으며, 이삭형은 산수형이고, 종실은 길고 갈색이다. 2. "대

곰취 (Ligularia fischeri)는 전국의 심산수림이나 비옥 습윤한 초생지에 자생하는 다년생 초본으로 chamomile, jacobine및 ameleme등의 약리성분이 함유되어 있으며 잎의 생즙과 가열즙은 항암효과가 우수한 것으로 알려져 있다. 따라서 본 연구에서는 이러한 곰취의 식품화 이용가치를 증진시키고 이를 이용한 가공식품제조에 관한 연구를 수행하였다. 곰취의 품질특성을 조사한 결과 섬유소의 경우 0.56 g/100 g 함유되어 있