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KMID : 1134820180470090934
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Journal of the Korean Society of Food Science and Nutrition
2018 Volume.47 No. 9 p.934 ~ p.946
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Operation Status and Dietitian’s Perceptions Regarding Commissary School Foodservices in Chungcheong
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Park Su-Jeong
Youn Do-Kyung
Lee Young-Eun
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Abstract
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This study was conducted to examine the operational status of commissary school foodservices of the schools located in Chungcheong Province by conducting a survey of dietitians of the schools, and to investigate their perceptions regarding the operation of school foodservices. The survey was performed from August 15 to September 30, 2016 in Chungcheong. Overall, 85 questionnaires (73.3%) were analyzed using SPSS (Ver. 23.0). The main results of this study were as follows: the schools operating the commissary school foodservice system were mostly located in rural areas. Dietary education was lower in schools without cooking facilities (56.5%) than in those with cooking facilities (96.5%). Additionally, 56.5% of schools use a car to transport food to schools without cooking facilities, and the main reason for not using freezing and refrigerated cars was lack of rent. With respect to the perception of the placement criteria of the commissary school foodservices, the survey participants provided negative responses regarding the suitability of the use of the same placement criterion as in the traditional food service. The biggest difficulty in creating a menu plan was inconsistency of the academic plans. Overall, investigation of improvements in operation revealed that guidelines for commissary school foodservices are a necessity.
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KEYWORD
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commissary, school foodservices, dietitian’s perceptions, operation status
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