다량조리에 적합한 보유기기 실태조사 및 기기구입과 사용교육 현황

Abstract

School contracted foodservice was introduced to school lunch program ln 1999.The satisfaction with school contracted foodservice quality was low because of the restriction on equiping school foodservice facilities, facilities education by recipe related to the quantity food production and preliminary education of menu recipe of large quantity production. This study was designed to evaluate condition of existing major equipment on school contracted foodservice. A questionnaire was developed and mailed to 150 dietitians in seoul. Response rates were 70%. The analysis on buying equipment were analyzed according to length of dietitian. Preliminary education of menu recipe and facilities education by recipe related to the quantity food production were analyzed accoding to length of dietitian. content analysis was conducted regarding to dietitians? ideas on school contracted foodservice.