School dieticians' perception of seafood ingredient pricing in school food-service in Seoul

Title
School dieticians' perception of seafood ingredient pricing in school food-service in Seoul
Author(s)
류경차명화문민지양지혜성봄이정현숙[정현숙]서상록
Issue Date
201411
Citation
Journal of the Korean Society of Food Science and Nutrition, v.43, no.11, pp.1766 - 1773
Abstract
The purpose of this research was to scrutinize dieticians' perspective of seafood ingredients prices in school food-service. Suppliers' contract status, seafood ingredient usage and satisfaction, expectations regarding prices of seafood ingredients, and willingness to pay when HACCP is taken into account were studied. Through random sampling, the survey was conducted on 231 dieticians in 11 different educational districts and 12 elementary, six middle, and three high schools. Ultimately, 142 survey responses were taken into account. Data analysis was performed using SPSS v15.0 by descriptive analysis, ��2-test, and t-test. For contracts regarding seafood ingredients, competitive contracts composed 79.7%. Exactly 42.1% responded that contracts were breached, and 60.1% testified that product returns were due to excessive glazing of ingredients. The satisfaction rate of 'hygiene & sanitation of product' was the highest, whereas 'price of product' was the lowest. For 'recontracting intention', 'informal purchasing' showed higher rates compared to 'competitive bidding'. Reflecting upon the six main price factors, 'designation and maintenance of HACCP', 'price of raw seafood ingredients', 'processing costs', 'margin', 'logistic costs', and 'cost of standardizing seafood ingredients', dieticians' perceived 'impact on the anticipated price' on total cost was lower than present counterparts. This implicates that 'impact on the present price' of the six price factors is too excessive, suggesting that many dieticians are unsatisfied with the current prices of seafood ingredients. Furthermore, 52.8% of dieticians stated that the maximum additional payment of HACCP seafood ingredients should be less than 5%. Consequently, this research serves as basic information for reasonable pricing of seafood ingredients and contributes to increased seafood usage by school food-services. ? 2014, Korean Society of Food Science and Nutrition. All rights received.
URI
http://hdl.handle.net/YU.REPOSITORY/30428http://dx.doi.org/10.3746/jkfn.2014.43.11.1766
ISSN
1226-3311
Appears in Collections:
생활과학대학 > 식품영양학과 > Articles
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