학교급식에서 조리종사원의 배치기준


고병인, 이신애

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This study aims to present the criteria for rationally deploying cooking employees in school meal dispensing services to develop the school meal provision services. The proposed method involves reflecting meal dispensing methods, and other diverse school meal provision conditions and yet addressing the problems of the current employee deployment criteria. To that end, literature survey, interview survey, questionnaire survey, brainstorming, AHP analysis, seeking experts’ advice, and case study were conducted. As a result, the labor intensity was found to be higher in the descending order of the classroom meal dispensing (0.27), the cafeteria meal dispensing (0.30) and the combined meal dispensing methods (0.43). Given this, the number of cooking employees for the combined meal dispensing method was calculated, revealing that every cooking employee worked for a 0.28 more person. In addition, the amount of food ingredients per person in elementary, middle and high schools was calculated, revealing that, compared with the elementary school, the middle school was 1.4 times more, and the high school 1.7 times more. Thus, considering this difference, the criteria for deploying cooking employees should be established.


 1. 서론
 2. 연구의 방법과 범위
 3. K교육청 학교급식 조리종사원 배치기준 현황
 4. 배치기준의 가중치 산출
  4.1 급식업무 각 단계별 소요시간에 따른 업무비중
  4.2 배치기준 개선안
 5. 결론


  • 고병인 충북대학교
  • 이신애 중앙경영연구소


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