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KMID : 1134820190480091015
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 9 p.1015 ~ p.1026
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Needs for Improvement of High School Foodservice Dietitians’ Tasks in Chungcheong Area
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Han Se-Ha
Li Miao Miao
Lee Young-Eun
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Abstract
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This study was conducted on 110 high school foodservice dietitians working in Chungcheong area from October 15 to 25, 2017. The purpose of this study was to provide basic data for the improvement of work conditions of high school foodservice dietitians. The average level of difficulty in preparing and planning a meal was 4.41 points, which was a high level of difficulty, in terms of ‘having difficulty due to the large quantity of meals to prepare at one time’, and it was 4.15 points in Chungnam/Daejeon and 4.67 points in Chungbuk. In the perception of difficulties in food production, the average level of difficulty was 4.17 points due to the difficulty in complying, managing, and supervising in accordance with the hygiene guidelines for school foodservices while providing twice or more meals per day. In the working hours and payment, the average overtime working hours were ‘67.92 hours/month’ in Chungnam/Daejeon and ‘59.51 hours/month’ in Chungbuk. This study suggested that fair and systematic wages and extra payment should be paid in considering the workload and difficulty of dieticians’ tasks. The number of additional dietitians in Chungbuk was lower than that of Chungnam/Daejeon. Additional dietitians should be provided to improve the task performance of dietitians, reduce the workload, and improve the task environment.
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KEYWORD
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improvement, dietitians, needs, highschool, foodservice
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