외식업체 종사원의 식품위생관리 항목에 대한 중요도와 수행도의 차이분석

• 영문명: Importance-Performance Analysis on Sanitation Management Items for Food Service Workers
• 발행기관: 한국식공간학회
• 저자명: 김종욱(Kim Jong Wook) 우승(Choi Woo Seung)
• 간행물 정보: 『식공간융합연구』식공간연구 8권 2호, 59~69쪽, 전체 11쪽
• 주제분류: 자연과학 > 생활/식품과학
• 파일형태: PDF
• 발행일자: 2013.12.30

영문 초록

Recently, ensuring food safety has become essential for restaurant growth in times of the rapid expansion of the franchise restaurants. Consequently, the need for food safety training and related material is in increasing demand. The purpose of this study was to analyze the gap between importance and performance in perceived sanitation management for food service workers. Data were collected through surveys given to 250 food service workers in Seoul, Incheon and Gyeonggi-do. The 195 out of the total questionnaires were usable and the response rate was 84.5%. All statistical analyses were conducted using the SPSS package program(version 20.0) for t-test. According to the importance and performance analysis for 27 items, the importance score was significantly higher than the performance score. In conclusion, the performance level of prerequisite programs applied to the food service workforce needs improvement, especially on cross-contamination prevention and temperature control for distribution.

목차

Abstract

Ⅰ. 서론

Ⅱ. 연구내용 및 방법

Ⅲ. 조사 결과 및 고찰

Ⅳ. 요약 및 결론

참고문헌

키워드

Importance And Performance Sanitation Management Performance Level Importance Score