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Journal of the Korean Home Economics Association 1987;25(4):73-83.
논문편 : 산업체 단체급식소의 관리 개선을 위한 실태조사
이영란 , 류은순 , 곽동경
Assessment of the industry foodservice management practices in Seoul city area
Young Ran Lee , Eun Soon Lyu , Tong Kyung Kwak
This study was conducted to evaluted the industry foodservice management practices, and to suggest guidelines for the effective foodservice management. The results of the study can be summarized as follows: 1) Feeding numbers among the types of industry were varied widely, and foodservice personnels were insufficient when comparing with the feeding numbers. 2) Effective recording as well as management system were not fully established in menu planning, food production, assembly and service. Thermal retention equipments were not provided to control food quality. 3) Convenience food items such as frozen beef cutlet, hambergar patty, retail cuts of meat, and canned fish were seldom used. 4) Sanitary conditions of kitchen and dining areas were evaluated as unsatisfactory comdition. 5) Equiped rate of facilities in surveyed foodservice operations were 52.7 percentage of the required standards.
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Assessment of the Labor Productivity Indicies for Industry Foodservice Establishments in Seoul  1992 September;30(3)
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