지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.7
- 수록면
- 1,032 - 1,042 (11page)
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The purpose of this study was to examine the attitudes and satisfaction level towards military foodservices as well as suggest effective ways to increase foodservice quality. A questionnaire survey was administered to 413 subjects, which included 400 soldiers and 13 foodservice managers. The survey period was from August 6 to August 25, 2008. The collected data were statistically treated using SPSS V12.0. Most of the investigated soldiers were 20~25 years old. The foodservice managers were male general officials and the majority of them had no prior food service training. None of the foodservice managers had a dietician certificate. Menu was planned through a local foodservice conference, and most food materials were delivered in the form of center-type and military unit-type. Deficiency and deterioration of food service facilities (28.6%) as well as deficiency in the number of cooking personnel (14.3%) increased the difficulty of operational management. Soldiers expressed a desire for increases in Western (25.7%) and Korean traditional foods (21.5%), which meant menu diversity. To increase the quality of military foodservices, taste of food (40.6%), increased portion size (30.4%), and improvement in hygienic conditions (13.6%) were demanded by the soldiers. Food taste (30.8%), improvement in hygienic conditions (23.1%), and better job management were all demanded by the foodservice managers. After factor analysis, quality attributes were rearranged into five dimensions, including facilities, food, menu, service, and sanitation most attributes were over 4 points out of 5 total in importance, but only 3 points in performance. The importance score was higher than the performance score. Soldiers' overall satisfaction level was on average 3.43 points out of 5 points.
목차
Abstract
서론
대상 및 방법
결과 및 고찰
요약
문헌
참고문헌 (47)
참고문헌 신청
1. [단행본] - Yang IS / 2003 / Institutional foodservice management / Kyomunsa : 3 ~ 20
2. [학술지(정기간행물)] - 이영미 / 2003 / 군대급식 표준식단중 수산물 이용 메뉴 분석 연구 / 한국식생활문화학회지 18 (3) : 261 ~ 269
3. [기타자료] - Ministry of National Defense / 2004 / Ethics of military forces : 2 ~ 11
4. [기타자료] - Office of Munitions Staff on Goods / 1993 / The development history of military foodservice : 5 ~ 9
5. [기타자료] - Army Headquarters Quarters of Munitions / 2007 / Guideline for foodservice operation : 1 ~ 3
2. [학술지(정기간행물)] - 이영미 / 2003 / 군대급식 표준식단중 수산물 이용 메뉴 분석 연구 / 한국식생활문화학회지 18 (3) : 261 ~ 269
3. [기타자료] - Ministry of National Defense / 2004 / Ethics of military forces : 2 ~ 11
4. [기타자료] - Office of Munitions Staff on Goods / 1993 / The development history of military foodservice : 5 ~ 9
5. [기타자료] - Army Headquarters Quarters of Munitions / 2007 / Guideline for foodservice operation : 1 ~ 3
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UCI(KEPA) : I410-ECN-0101-2013-511-000440227