단체급식유형별 조리종사자의 위생교육현황및 위생지식에 관한 연구: 대구·경북을 중심으로
A Study on Sanitation Education and Knowledge for Each Types of Employees in Food-service Facility.
김기진(영남대학교); 박성수(영남대학교)
11권 4호, 115~137쪽
초록
The study on sanitation education and knowledge of employees for food-service facility. Each types of food-service facility is divided into 4 group that middle school and high school, University, Company, Hospital. Analytical tests used include t-test, one-way ANOVA, and the Duncan's multiple rage test. In conclusion, it is extremly important to develop it's sanitation menu development based on the HACCP in case of small food service facility. In addition, in order to develop food-service facilities industry must be guide sanitation education and knowledge for employees that was also important to keep the food safe in this food-service facility.
Abstract
The study on sanitation education and knowledge of employees for food-service facility. Each types of food-service facility is divided into 4 group that middle school and high school, University, Company, Hospital. Analytical tests used include t-test, one-way ANOVA, and the Duncan's multiple rage test. In conclusion, it is extremly important to develop it's sanitation menu development based on the HACCP in case of small food service facility. In addition, in order to develop food-service facilities industry must be guide sanitation education and knowledge for employees that was also important to keep the food safe in this food-service facility.
- 발행기관:
- 한국외식경영학회
- 분류:
- 관광학