발주서 분석을 통한 단체급식소의 이용 실태

• 영문명: Utilization of Foodservice Operation through Order Draft Analysis -Comparison of Hanwoo meat, Youku meat, and Australian beef-
• 발행기관: 충북대학교 생활과학연구소
• 저자명: 주신윤(Joo, Shin-youn) 이경은(Lee, Kyung-eun) 김현지(Kim, Hyun-ji) 임경숙(Yim, Kyeong-sook) 이홍미(Lee, Hong-mie)
• 간행물 정보: 『생활과학연구논총』생활과학연구논총 제20권 제2호, 1~15쪽, 전체 15쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2016.12.30

영문 초록

This study was carried out to analyze the beef menu and order draft of foodservice operation. The results showed that the consumption of meat per person per year of foodservice operation using Hanwoo meat, Youku meat and Australian beef were 7.85kg, 8.26 kg and 11.08 kg, respectively. The purchased cost of meat per person per year according to beef origin were 74,093 won for Hanwoo meat, 72,035 won for nYouku meat and 65,575 won for Australian beef. The consumption of beef (boneless meat) per person per year foodservice operation using Hanwoo meat, Youku meat and Australian beef were 1.17 kg, 1.40 kg and 2.26 kg, respectively. The consumption of beef (bone) per person per year foodservice operation using Youku meat was lower than others (p<0.05). The purchased cost of beef (boneless meat) of foodservice operation using Hanwoo meat was the highest by 30,776 won while that of Australian beef was the lowest by 22,388 won. The beef menu number of foodservice operation were 56 times for Hanwoo meat and 61 times for Youku meat. Based on these results, the research concludes that with respect to promote the consumption of Youku meat, there is a high demand for various menu and meat products by using meat by-product.

키워드

Youku Meat Beef Meat Menu Analysis Order Draft Analysis Foodservice