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위탁급식전문업체 인증제도 도입을 위한 급식운영 평가 모형 기준항목 선정
Identification of foodservice operation evaluation model′s criteria items for certifying contract foodservice management company

양일선   (연세대학교 생활과학대학 식품영양학과UU0000936  ); 박문경   (연세대학교 생활과학대학 식품영양학과UU0000936  ); 차진아   (전주대학교 문화관광학부 전통음식문화전공UU0001133  ); 이경태   (연세대학교 경영대학 경영학과UU0000936  ); 박상용   (연세대학교 경영대학 경영학과UU0000936  );
  • 초록

    The foodservice industry is changing more and more from on-site foodservice management to contract foodservice management. However there are differences according to the level of management and operation of contract foodservice management company (CFMC). The necessity of certification on CFMC is increasing to enable fair discrimination of CFMC among most clients that want to contract with CFMC. This study was performed to identify the foodservice operation evaluation model's criteria items for certifying CFMC. The analysis research methods included literature review, content analysis, individual interview, Delphi technique, and brain storming. First, the following infrastructure items were prepared in the contractor's viewpoint: procurement, transparency of operation, menu development and operation system, nutrition service system, professional employee education, sanitation andsafety management system, customer satisfaction system, facility system, management information system (MIS), business and economics. Second, the evaluation criteria required by the contractor on the client's view point was similar to school foodservice, hospitalfoodservice, and business andindustry foodservice except extraordinary items of field. Third, evaluation criteria and detail categories and items were identified such as financial focus, customer focus, process focus, human focus, and renewal and development by grafting on intellectual capital evaluation methodology for CFMC.


  • 주제어

    contract foodservice management company (CFMC) .   intellectual capital .   school foodservice .   hospital foodservice .   business and industry foodservice.  

  • 참고문헌 (25)

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    1. 1973 "간장질환의 임상에 대한 관찰" 韓國營養學會誌 = The Korean journal of nutrition. 6 (2): 17~24    
    2. 1975 "미역첨가식이(添加食餌)에 관한 영양생리학적(營養生理學的) 연구(硏究) - 특(特)히 미역농도별(濃度別) 첨가식이(添加食餌)가 백서생육(白鼠生育)에 미치는 영향(影響)에 관하여 -" 韓國營養學會誌 = The Korean journal of nutrition. 8 (2): 7~13    
    3. 1990 "우리나라 국군 장병의 식생활 행동과 기호도에 관한 조사 연구 -현역 군 단기복무자를 중심으로-" 韓國食文化學會誌 = Journal of the Korean society of dietary culture 5 (4): 463~472    
    4. 1991 "세계 각국의 식품소비구조, 영양소 섭취수준 및 영양문제의 변화 양상에 관한 비교 연구" 韓國食文化學會誌 = Journal of the Korean society of dietary culture 6 (2): 199~213    
    5. 1991 "국방 표준 식단 작성을 위한 전산화 프로그램 개발에 관한 연구" 한국조리과학회지 = Korean Journal of Food and Cookery Science 7 (3): 61~68    
    6. 1991 "서울 시내 탁아기관의 급식관리 실태평가" 한국조리과학회지 = Korean Journal of Food and Cookery Science 7 (4): 103~109    
    7. 1991 "서울시내 탁아기관 급식의 영양적 균형 및 미생물적 품질 평가" 한국조리과학회지 = Korean Journal of Food and Cookery Science 7 (4): 111~118    
    8. 1992 "한국인의 식행동에 영향을 주는 요인 분석" 韓國食文化學會誌 = Journal of the Korean society of dietary culture 7 (1): 1~8    
    9. 1993 "학교급식 영양사의 직무만족도와 그에 영향을 미치는 직무특성 요인 분석" 韓國食文化學會誌 = Journal of the Korean society of dietary culture 8 (1): 11~19    
    10. 1993 "도시형 국민학교 급식에서의 표준노동시간 및 적정인력 산출" 韓國食文化學會誌 = Journal of the Korean society of dietary culture 8 (1): 55~62    
  • 박문경 (20)

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