Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
권호 표지

The Job Analysis of Cooks of School Foodservice

학교급식 조리사의 직무분석

  • 한경수 (경기대학교 외식ㆍ조리전공) ;
  • 채영철 (울산과학대학 호텔조리과) ;
  • 김숙희 (혜전대학 호텔조리과) ;
  • 표은영 (경기대학교 외식ㆍ조리전공)
  • Published : 2002.12.01
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Abstract

This study was to analyze the job of cooks of school foodservice. The purpose of this study were to examine importance of the present job and future-oriented job of cooks in school foodservice, and to compare the present job performance time with the future-oriented job performance time. The questionnaire was delveloped by focus group and pilot test. The work sampling was choosed to verify the objectivity of job analysis. The statistical software package was SAS 10.0. ‘Menu Management’, ‘Procurement’, ‘Receiving and Inventory control’ and ‘Cooking facilities Management’ of the present job was perceived significantly more important than the future-oriented job. ‘Procurement’, ‘Receiving and inventory control’, ‘distribution’ and ‘dishwashing’ of the future-oriented job was perceived significantly longer than the present job performance time. This study will be used to develop job specification for the cooks of school foodservice.

Keywords

References

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