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KMID : 1134820100390071064
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 7 p.1064 ~ p.1072
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Evaluation of Oven Utilization Effects at School Foodservice Facilities in Daegu and Gyeongbuk Province
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Lee Jung-A
Bae Hyun-Joo
Lee Jin-Hyang
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Abstract
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The objectives of this study were to gain an overview of practices and effect evaluation of oven utilization at school foodservice facilities in Daegu and Gyeongbuk province. Out of 147 dieticians, who responded for questionnaires, 44 dieticians used the oven and 103 dieticians did not use the oven. All statistical analyses were conducted with the SPSS 14.0 statistical software program. With regard to the style of foodservice system, 74.4% were urban, 23.3% were rural, and 2.3% were remote country. Also, 23.3% of school foodservices produced meals by batch cooking. According to the results of the expected effect and using effect analysis for 27 items, the average of evaluation score about expected effect was 1.64 points and that of using effect was 1.61 points. Both expected effect and using effect had higher scores than average points in 13 items out of 27 items. Using effect had higher scores than expected effect in 4 items. In conclusion, using ovens could help to increase foodservice satisfaction of students at school foodservice, because it can improve the various cooking methods and the food safety management. Therefore, it is important to modernize and automate cooking equipment for quality improvement of school foodservice operations.
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KEYWORD
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school foodservice operation, oven, effect evaluation, cooking equipment, foodservice satisfaction
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