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KMID : 1011620160320010107
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Korean Journal of Food and Cookey Science
2016 Volume.32 No. 1 p.107 ~ p.113
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Influence of Characteristics of Hospital Foodservice Operation and Dietitian on Performance of HACCP Prerequisite Program
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송윤지:Song Yoon-Ji
배현주:Bae Hyun-Joo
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Abstract
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The purpose of this study was to analyze factors that influence prerequisite program (PRP) performance of hospital foodservice operation. Data was collected through surveys given to 65 dietitians working in general hospital with ≥100 beds. Importance score of sanitary management for the self-operated establishments was significantly higher than that of contract-managed in the areas of working environment management (p<0.01), waste management (p<0.05), clean·disinfection management (p<0.05). Performance score of hospitals with ≤300 beds was significantly lower than that of hospitals with ≥300 beds in personal hygiene management (p<0.05). Moreover, importance score of dietitians spending ≥3 hours on inspection time was significantly higher than that of dieticians spending ≤3 hr in waste management area. According to the results of Pearson correlation analysis, PRP performance score was positively related with dietitian’s career (p<0.05), number of submitted beds (p<0.05), cooking process inspection time (p<0.05), dietitian’s job satisfaction (p<0.01), and holding rate of utensil and equipment (p<0.05). In addition, the results of multiple regression analysis showed that dietitian’s job satisfaction (p<0.001) and holding rate of utensil and equipment (p<0.05) had a significant positive effect on prerequisite program performance. In conclusion, improvement of working condition to increase dietitian’s job satisfaction and securing of utensils and equipments are high priorities for improvement of PRP performance.
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KEYWORD
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hospital foodservice operation, sanitary management, dietitian, prerequisite program, job satisfaction
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