Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Actual Use Condition and Satisfaction of Dietitians and Cooks over Combi-steam Oven of School Foodservices in Gyeonggi

경기도지역 학교급식 다기능오븐의 이용실태 및 영양(교)사와 조리사의 만족도

  • Kim, Mi Hee (Graduated school of Education, Chungbuk National University) ;
  • Park, Eun Hye (Dept. of Food and Nutrition, Chungbuk National University) ;
  • Lee, Young Eun (Dept. of Food and Nutrition, Chungbuk National University)
  • 김미희 (충북대학교 교육대학원) ;
  • 박은혜 (충북대학교 식품영양학과) ;
  • 이영은 (충북대학교 식품영양학과)
  • Received : 2012.09.05
  • Accepted : 2013.07.29
  • Published : 2013.08.30
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Abstract

The purposes of this study were to identify the actual utilization condition of combi-steam ovens and to evaluate the importance and the satisfaction of dietitians and cooks who used the oven in school foodservice. A survey of 300 schools, 1 dietitian and 1 cook from each school respectively; total 600, was conducted and 202 completed questionnaires were available for the purpose of the statistical evaluation. The main results of this study were summarized as follows: Among the schools, 70.5% set up the oven during 2007~2009, the most commonly used cooking method was 'Baking (87.0%)' and the way of acquiring recipes for the oven was 'from oven manufacturing company (50.0%)'. The advantage of using the oven was 'the convenient use of the oven (63.3%)' and the disadvantage was 'Difficulty of cooking foods evenly (59.8%)'. The degree of importance and satisfaction on twenty six attributes were measured according to type of school, location of school, number of meal service per day, and number of total serving per day. Among quality attributes of importance of the oven utilization, 19/18 characteristics were assessed over 4 point (important) out of 5 scale by dietitians/cooks respectively and in satisfaction 16/18 were over 4 points (satisfied) by dietitians/cooks respectively. When it comes to the most satisfied factor of combi-steam oven, 'Improvement of cooking baked foods' was highest for dietitians (4.60 point) and 'Checking temperature of cooked foods' was for cooks (4.49 point). In overall satisfaction of the oven use, the average score was 4.10 point for dietitians, 3.98 point for cooks out of a 5 point scale. Using the survey results as a base, school foodservices are required to use the combi-steam oven efficiently to serve high quality of meals for students.

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