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Han: Job environment, foodservice environment and work performance of school foodservice dietitian according to years of service in Daejeon/Chungnam province
Research Article

Journal of Nutrition and Health 2013; 46(6): 573-588.

Published online: 31 December 2013

DOI: https://doi.org/10.4163/jnh.2013.46.6.573

Job environment, foodservice environment and work performance of school foodservice dietitian according to years of service in Daejeon/Chungnam province

Jang-Il Han

Department of Foodservice Management, College of Hotel & Culinary, Woosong University, Daejeon 300-718, Korea.

To whom correspondence should be addressed. (jihan7@wsu.ac.kr)

Received 6 August 2013       Revised 27 August 2013       Accepted 25 October 2013

© 2013 The Korean Nutrition Society

(open-access):

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The objective of this study is to investigate various jobs and foodservice environments, as well as work performances of school foodservice dietitians and nutrition teachers in accordance to the years of service in Daejeon and Chungnam provinces. A survey was conducted among school foodservice dietitians and nutrition teachers; a total of 415 from selected elementary, middle and high schools in the areas. In this study, we surveyed the participants and analyzed the current state of general characteristics, status of their job environments and foodservice environments by frequency, and the averages and differences in work performance with regard to 12 work parts and 57 works using one-way ANOVA and Duncan's multiple range test according to the years of service. Six parts among 12 work parts were significantly different in work performance according to the years of service. The 6 work parts were menu (nutrition) management, utensil recovery and management, sanitation management, foodservice administration & evaluation, dietary habit guide, and other works. The 11-15 years group ranked as the top on the total score and means of work performance. While the 16-years or more group, 6-10 years group, and under 5 years group followed consecutively. Correlation analysis between job or foodservice environments and work performances showed that work performances of school dietitians were mostly influenced by employment status, education level, and annual salary among the variables of job or foodservice environments. Other works, dietary habit guides and menu management were mostly influenced by variables of job and foodservice environments.

Keywords: job environment, foodservice environment, work performance, school foodservice dietitian

Figures and Tables

Table 1
General characteristics of subjects according to years of service
jnh-46-573-i001

1) Values represent number (%). 2) Significances are shown through chi-square test (***: p < 0.001).

Table 2
School foodservice dietitian's job environment according to years of service
jnh-46-573-i002

1) Values represent number (%). 2) Significances are shown through chi-square test (**: p < 0.01, ***: p < 0.001).

Table 3
School foodservice dietitian's foodservice environment according to years of service
jnh-46-573-i003

1) Values represent number (%). 2) Significances are shown through chi-square test (*: p < 0.05, ***: p < 0.001).

Table 4
School foodservice dietitian's work performances on menu, purchase & storage, food production & distribution management according to their years of service
jnh-46-573-i004

1) Values represent Mean ± SD. 2) Values with different superscripts (a, b, c) in the same row were significantly different as shown by Duncan's multiple range test. 3) Significances were shown through One-way ANOVA (*: p < 0.05, **: p < 0.01, ***: p < 0.001).

Table 5
School foodservice dietitian's work performances on utensil recovery and management, equipment & facilities, & sanitation management according to their years of service
jnh-46-573-i005

1) Values represent Mean ± SD. 2) Values with different superscripts (a, b, c) in the same row were significantly different as shown by Duncan's multiple range test. 3) Significances were shown through One-way ANOVA (*: p < 0.05, **: p < 0.01).

Table 6
School foodservice dietitian's work performances on human resources, foodservice administration & evaluation, office work management according to their years of service
jnh-46-573-i006

1) Values represent Mean ± SD. 2) Values with different superscripts (a, b, c) in the same row were significantly different as shown by Duncan's multiple range test. 3) Significances were shown through One-way ANOVA (**: p < 0.01, ***: p < 0.001).

Table 7
School foodservice dietitian's work performances on dietary habit guide, nutritional education and nutritional counseling according to their years of service
jnh-46-573-i007

1) Values represent Mean ± SD. 2) Values with different superscripts (a, b, c) in the same row were significantly different as shown by Duncan's multiple range test. 3) Significances were shown through One-way ANOVA (**: p < 0.01, ***: p < 0.001).

Table 8
Average comparison of work performances in each domain according to school dietitian's years of service
jnh-46-573-i008

1) Values represent Mean ± SD. 2) Values with different superscripts (a, b, c) in the same row were significantly different as shown by Duncan's multiple range test. 3) Significances were shown through One-way ANOVA (*: p < 0.05, **: p < 0.01, ***: p < 0.001).

Table 9
Regression analysis of variables in school foodservice dietitian's job environments & foodservice environments
jnh-46-573-i009

1) Significances were shown through regression analysis (*: p < 0.05, **: p < 0.01, ***: p < 0.001).

Table 10
Corelation between job & foodservice environment & job performance of school foodservice dietitian
jnh-46-573-i010

1) Significances were shown through regression analysis (*: p < 0.05, **: p < 0.01, ***: p < 0.001).

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