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학교급식소와 외식업소 관리자의 위생교육 실태 및 위생지식 차이 분석A Study on Differences of Sanitation Education and Sanitation Knowledge Between Dietitians in School Foodservice And Managers in Commercial Foodservice

Other Titles
A Study on Differences of Sanitation Education and Sanitation Knowledge Between Dietitians in School Foodservice And Managers in Commercial Foodservice
Authors
박상현정현아배현주주나미
Issue Date
Jun-2009
Publisher
대한지역사회영양학회
Keywords
school foodservice·commercial foodservice·sanitation education·sanitation knowledge
Citation
대한지역사회영양학회지, v.14, no.3, pp 306 - 315
Pages
10
Journal Title
대한지역사회영양학회지
Volume
14
Number
3
Start Page
306
End Page
315
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/7598
ISSN
1226-0983
2287-1624
Abstract
The purpose of this study was to compare the status of sanitation education and sanitation knowledge in school foodservice with commercial foodservice. The survey sample was institutional foodservice directors (n=88) in A office of education and commercial foodservice directors (n=81) in B foodservice industry. The questionnaire requested information about demographic information, situation of sanitation education, contents of sanitation education practice, importance of sanitation education, and sanitation knowledge. Data were analyzed using frequencies, means, chi-square test, and t-test. Over half (52.1%) of the respondents were institutional foodservice directors, 47.9% of the respondents were commercial foodservice directors. The majority of institutional foodservice directors were 25-29 years of age (38.6%), over 10 years of working experience (63.6%) and commercial foodservice directors were 25-29 years of age (53.1%), 5-10 years of working experience (35.0%). 66.3% of the respondents were educated food safety once a month, but 8.6% of commercial foodservices were never educated. The majority of the respondents used printing materials (73.3%) or lecture (74.8%). The importance level of institutional foodservice directors about sanitation education was significantly higher than commercial foodservice directors. The average score of institutional foodservice directors' sanitation knowledge was 87.05/100.00. The commercial foodservice directors' sanitation knowledge 67.74 was significantly lower than institutional foodservice directors (p<0.05). Therefore, there should be a systematic education program designed for commercial foodservice directors.
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생활과학대학 (식품영양학과)
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