- The Analysis of Customers Satisfaction on Foodservice Quality according to the Types of Foodservice
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Cha YS, Kwak T, Hong W
- KMID: 2332095
- J Korean Diet Assoc.
- 2004 Aug;10(3):309-321.
This research was conducted to increase the customer satisfaction through the evaluation of their satisfaction in employee-feeding foodservice operations according to the types of foodservice. The questionnaires were distributed to... -
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- The Analysis of customers perception on foodservice quality according to the types of foodservice
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Cha YS, Kwak T, Hong WS
- KMID: 2332030
- J Korean Diet Assoc.
- 2003 Aug;9(3):233-247.
This research was conducted to analyze the difference of perception of employee-feeding foodservice according to the types of foodservice. To survey the perception of employee-feeding foodservice among customers, the questionnaire... -
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- Expert opinions on improvement of current food code related to hygiene management standards for cooked foods in restaurants
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Ju S, Kawk H, Hong W, Kwak T, Chang H
- KMID: 2328184
- J Nutr Health.
- 2016 Jun;49(3):201-212.
- doi: 10.4163/jnh.2016.49.3.201
PURPOSE: Needs for reevaluation of food code standards and regulations for cooked foods produced in restaurants and institutional foodservice to minimize risk factors leading to foodborne outbreaks are on the... -
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- A Study on Cost Analyses and an Efficient Financial Management in Self-Operated and Contract-Managed Secondary School Foodservices
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Kwak T, Chang H, Lee N
- KMID: 2269716
- Korean J Nutr.
- 2003 Dec;36(10):1083-1093.
Efficient financial management is a critical factor in achieving school foodservice goals. The objective of this study was to suggest efficient financial management practices in secondary school foodservices. In pursuit... -
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- Development of the evaluation tool for the food safety and nutrition management education projects targeting the middle class elderly: Application of the balanced score card and the structure-process-outcome concept
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Chang H, Yoo H, Chung H, Lee H, Lee M, Lee K, Yoo C, Choi J, Lee N, Kwak T
- KMID: 2209870
- J Nutr Health.
- 2015 Dec;48(6):542-557.
- doi: 10.4163/jnh.2015.48.6.542
PURPOSE: The aim of this study is to develop an evaluation tool for operation of food safety and nutrition education projects for middle class elderly using the concept of the... -
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- Development of Performance Indicators Based on Balanced Score Card for School Food Service Facilities
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Kwak T, Chang H, Song J
- KMID: 2233925
- Korean J Community Nutr.
- 2005 Dec;10(6):905-919.
This study raised the necessity of developing performance indicators for measuring the management efficiency and effectiveness of school food service, and as a means of helping its implementation, a balanced... -
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