본 연구에서는 한우를 이용하고 있는 초․중․고등학교 급 식소를 대상으로 한우 이용 실태 및 한우 메뉴 활용 실태를 파악하고, 이를 토대로 한우 저지방 부위를 이용한 메뉴를 개 발하여 학교급식 메뉴로서의 적합성을 평가해 보고자 하였다. 조사 결과, 학교급식에 다양한 한우 메뉴가 이용되는 것을 알 수 있었으며, 이용되고 있는 한우 메뉴들은 전반적으로 학 생들에게 인기가 있는 것으로 조사되었다. 또한 한우를 이용 한 후 모든 학교에서 학생, 학부모, 교사 모두 급식에 대한 만족도가 증가하였다고 응답하였다. 그러나 이에 비해 한우 이용 메뉴의 제공 빈도수는 높지 않았으므로, 한우를 활용한 메뉴 제공의 횟수를 높일 필요가 있을 것으로 보인다. 특히 한우의 저지방 부위를 이용할 경우 급식소에서는 다른 부위 에 비해 상대적으로 저렴하게 구매할 수 있으며, 한우 유통의 측면에서는 수급 불균형을 초래하고 있는 저지방 부위를 대 량으로 유통시킬 수 있는 한 가지 수단이 되므로, 급식소에서 의 한우 저지방 부위의 활용은 적극 권장되는 것이 바람직한 것으로 생각된다. 그러나 조사 결과, 한우 자체가 다른 육류 에 비해 높은 가격으로 형성되어 있으므로 원활한 한우 저지 방 부위 활용을 위해서는 관할지역 지원이나 정부 지원이 확 대되어야 할 것으로 사료된다. 경제적 어려움 이외에 조리법 과 관련하여 한우 저지방 부위를 급식에서 많이 활용하기 위 해서는 육질 개선(3.80), 다양한 소스 개발(3.74), 기존 메뉴를 위한 양념 개선(3.61) 등이 필요하다는 의견이 많았다. 본 연구진에서는 또한 위의 학교급식의 한우 이용 실태 조사를 바탕으로 한우 저지방 부위의 육질 개선 및 다양한 소 스, 양념 개선 등을 고려하여 급식에서 이용할 수 있는 저지 방 부위 활용 한우 메뉴 8종을 개발하였다. 개발된 메뉴의 특 징은 저지방 부위에 따른 질긴 식감을 부드럽게 만들기 위하 여 주 조리법 이외에 다양한 부 조리법을 사용하는 등 복합적 조리법을 활용하였다는 점과 메뉴에 이용되는 소스나 양념 을 다양화하였다는 것이다. 개발된 메뉴에 대해서는 다량조 리임을 감안하여 제조방법을 단순화시킨 공정도를 함께 제 시하여 추후 조리방법의 간소화를 위한 기초를 마련하였다. 개발된 메뉴의 급식 적용 가능성을 평가하기 위하여 단체급 식 종사자 및 외식업 종사자 30명의 JARS를 평가한 결과, 모 든 메뉴의 조사항목별 JARS도 모두 설정 기준을 충족하여 학교급식에 적용하였을 경우 높은 만족도를 기대할 수 있을 것으로 생각된다. 본 연구는 한우의 주요 조리법인 구이에 소비되고 있는 등 심, 안심 이외의 상대적으로 저렴한 한우 저지방 부위를 이용 한 급식 메뉴 개발의 필요성 및 타당성을 제공하는데 있어서 의미있는 시도라고 할 수 있다. 현재 한우를 이용하고 있는 학교급식의 만족도가 사용 전에 비해 향상된 것을 볼 때, 향 후 학교급식에서는 성장기 청소년들에게 영양적 가치가 뛰 어난 양질의 단백질 공급을 위하여 수입산 쇠고기가 아닌 저 지방 한우의 사용은 아직 한우 사용을 본격적으로 시도하고 있지 않은 학교급식에서도 신중히 고려해볼 만한 사항이라 고 생각된다. 이는 학생들에게 우리나라에서 생산된 안전하 고 품질 좋은 쇠고기를 섭취하게 하는 한편, 한우 제공자의 측면에서 이용 부위의 편중화를 줄이고, 다양한 부위별 판매를 이루어 한우의 수급 불균형 완화 차원에서도 도움을 줄 수 있을 것으로 기대할 수 있다. 이러한 다양한 기대효과를 거두기 위해서는 학교급식에 활용 가능한 한우 저지방 부위 를 이용한 다양한 메뉴의 개발이 더욱 활발히 진행되어야 하 며, 개발 메뉴에 대한 영양사 및 조리사 등을 대상으로 한 조 리교육이 필요할 것이다(Han & Lee 2010; 한우자조금관리위 원회 2006). 또한 한우 저지방 부위 사용 증대를 위하여 정부 나 지자체의 정책적․경제적 지원이 확대되고, 강조되어야 할 것으로 생각된다.

The purpose of this study was to survey the current status of bread menus at school, business and industry (B & I), and military foodservice operations and to analyze dietitians' perceptions of applying rice bread in foodservice menus. A questionnaire, which was developed by content analysis, situation analysis, and in-depth interview, was distributed to 183 schools, 31 B & I operations, and 26 air force dietitians. In the school and B & I foodservices, wheat bread was used much more than rice bread and serving frequencies of morning rolls and sliced bread were higher. The military foodservices, however, served much more rice bread as burger buns than the other groups. For the school and B&I operations, consumer preference for wheat bread was perceived as high. In contrast, soldiers preferred rice bread to wheat bread in the military foodservices. The recognized advantages of using rice bread were different among the three groups. The military dietitians perceived the main advantage of using rice bread as an increase of rice consumption, while the school and B & I dietitians viewed it as promoting a healthy image. In all groups, the primary difficulties for using rice bread were the higher cost of rice bread as compared to wheat bread and a lack of facilities (e.g. oven). The military dietitians had the highest levels of positive and active interest as well as intention and opinions toward using rice bread. On the other hand, the school and B & I dietitians had very positive perceptions of rice bread but did not actually apply it in their foodservice menus. Overall, the results of this study suggest that the development of diverse menus using rice bread along with government support of its use, including facilities with ovens as well as rice bread subsidies, should be carried out for on-going expansion of the rice bread supply.

The purpose of this study was to evaluate satisfaction degree on menu served and identify food preference of the meal served to 271 business and industry foodservice workers from 4 institutions by gender difference. The demographics indicated that male(54.6%) and female(45.4%) were about an half each, mean age was ranged from 20 to 39 years old. The workers were not contented with most of menu quality attributes served from past foodservice operation. Primary complaint was improper temperature of the meal. Most workers liked meat and fish(52.1%) the most. Sensory quality evaluation from all workers was 3.37 points out of 5 points. However, female workers rated higher on the most of menu(3.72 points) compared with that of male workers(3.35 points), indicating that satisfaction was higher in the female workers(p<0.05). Mean preference of all the menu according to food type also have shown higher in female(3.52 point) than in male(3.45 point). Best food preference according to food type considering cooking method of male was given to barley rice, boiled rice with assorted mixtures, marine product stew, and Kimchi stew. On the other hand, females cared for curried rice, hash rice, and spaghetti but males have shown low preferences to those foods females liked. Also, females liked more of fried, grilled and broiled food. However, both males and females showed indifferent taste about the food cooked with steamed and stewed. From the findings, the business and industry foodservice workers were not well satisfied with menu quality considerably and differed in food preferences by gender clearly. Therefore, the manager of foodservice institution require to consider composition of gender ratio in menu preparation along with sensory quality evaluation to lead the successful foodservice management.

This research aimed to find out menu preference for middle school students and was conducted in a form of questionnaire sampled form middle school students in 10 schools where the meal program under commission was operating in Seoul. The questionnaire was distributed from Dec. 1 to 20, 2000 and gathered menu preference of staple, soup or stew, side dishes and dessert by each meal, season, gender. Statistical data analysis was completea using the SAS package, such as average and standard deviation, frequency analysis and T-test. The results can be summarized as follows : Most of the schools provided rice for lunch, while the students preferred noodles, mandu and bread. Most of students preferd beef rib soup. Gimchi stew with clear soup was favored for breakfast and stews for lunch and dinner. Side dishes were more favored by female students, in which shows the differences between male and female students. Students preferred dessert the most with fruits(4.49). It is required that the quality of school meals should be improved through the service of various kinds of desserts.

The purpose of this study was to analyse serving size, plate waste, and sensory evaluation on menu of university foodservice. This study was conducted in three restaurant of one university for 14 days, 1995. The serving size of food was measured by weighing machine. The plate waste of food was calculated by the aggregative selective plate waste measurement technique. Questionnaires of sensory evaluation were developed and hand-delivered at three restaurants. Rating criteria of sensory evaluation were appearance, taste, temperature, color, flavor, texture and overall quality. The plate waste of side dish were 35.5%, 42.5%, and 39.2% in A, B, and C restaurants. The plate waste of kimchi were 46.8%, 36.3%, and 55.9% in A, B, and C restaurants. So, university foodservice manager should concern quality of side dish and kimchi. The score of fried food in sensory evaluation was low. So, batch cooking was needed. The score of rice in sensory evaluation of C restaurants was very low. Therefore, steam ice cooker in C restaurants should be changed by gas automatic rice cooker.

Unit price of meal provision in industrial foodservice differs with each business. It is believed that menu management work, contents of menu, and nutrition supply performed by dietitian are different with unit price of meal provision. In this sense, purposes of this study are to examine meal management work and contents of menu, by food cost, at industrial foodservice in Taegu, Kyungbuk area and to evaluate variety of menu and nutrition supply. Results of the study are as follows: 1. Average number of side dishes provided at meal, including Kimchi, was 2 at low unit price, 3.0 at middle unit price and 3.1 at high unit price. 2. Possession ratio of account books using for menu management was low. 3. With regard to kind of menu, high unit price was most various and showed more various, compared to low unit price, especially in cooking oil-used cook methods such as broil, pan-fried food, fry, and roast. 4. High unit price was found as the highest in kind of used food and supply volume. 5. Sugar, Mineral, Vitamine, and Protein were satisfied with standard food content, but fat and calcium were not. 6. Supply volume of food was positively correlated to supply volume of nutrient, but kinds of cook methods and food type were not correlated to that of nutrient.