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KMID : 0665420000150040241
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Korean Journal of Food Culture
2000 Volume.15 No. 4 p.241 ~ p.251
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The Analysis of Education Needs of Dietitians and Cooks According to the Type of Hire and Educational Background in Contracted Foodservice Management Company
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Abstract
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This study was designed to develop the education and training program of dietitians and cooks in contracted foodservice management company. The instruments were developed by reviewing extensive literatures on education programs and by interviewing with dietitians and cooks who were working in contracted foodservice management company. A total of 400 questionnaires were hand delivered at the fourteen contracted foodservice management companies by designated coordinators. A total of 286 questionnaires were usable; resulting in a 70.0% response rate. Statistics data analysis was completed using the SPSS for frequency analysis, reliability, mean value, t-test and ANOVA.
The results of this study were summarized as follows:
1. The dietitians wanted to take a management course. The cooks wanted to take a culinary education. The dietitians and cooks took an emphasis on service education, foodborne illness & HACCP and sanitation & safety. Service as well as the taste of food and sanitation was emphasized according to the flow of customer satisfaction.
2. Contracted foodservice management company should provide dietitians and cooks with an education for the job to accomplish customer satisfactions.
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