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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.41 no.7, 2012년, pp.1020 - 1027
최미경 (계명대학교 식품영양학과) , 김은미 (계명대학교 식품영양학과)
The purpose of this study was to investigate the priority of menu management by importance-performance analysis (IPA) of school foodservice menu attributes. Questionnaires were distributed to 448 school dietitians with an official letter, and a total of 292 responses were used for analysis. From the...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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메뉴엔지니어링 기법(8)이란? | 메뉴 관리와 관련한 연구들 중 가장 대표적인 것은 수요자의 선호도와 함께 수익성 등 조직의 목표 달성에 대한 공헌도를 평가하여 메뉴를 분석하는 메뉴엔지니어링 기법(8)이다. 많은 연구자들이 메뉴엔지니어링 기법을 응용하여 메뉴 분석을 실시하였고 효율적 메뉴관리 방안을 제안하였다(9, 10). | |
‘메뉴’란 무엇인가? | 한편 ‘메뉴’는 전체 급식시스템의 투입과 산출에 영향을 미치는 요소로 중요한 통제 도구이자 마케팅 도구이다(6). 따라서 메뉴의 계획 시에는 고객 측면과 급식관리 측면의 다양한 요소들을 함께 고려해야 하고, 이에 따른 적절한 평가가 이루어져 다음 메뉴 계획 시에 반영이 되어야 한다(6,7). | |
직영급식의 한계점은 무엇인가? | 4%의 학교가 직영급식으로 운영되고 있다(5). 하지만 영양교사의 전면 배치는 아직 이루어지지 못하고 있는 실정이어서 전문적인 급식 관리를 위한 지속적인 정보제공과 교육이 필요한 상황이고, 최근에는 학생건강정보센터 홈페이지(http://www.schoolhealth. |
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Lee KH, Park ES. 2010. School food service satisfaction and menu preferences of high school students-focused on Iksan, Cheonbuk-. Korean J Community Nutr 15: 108-123.
Kim MA, Lee YS, Rho JO. 2010. Analysis of perceived management performance and importance level of nutrition teachers by school administrators in the Chonbuk area of Korea. Korean J Food & Nutr 23: 203-211.
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