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Predicting the Number of People for Meals of an Institutional Foodservice by Applying Machine Learning Methods: S City Hall Case

Jeon J, Park E, Kwon O

Predicting the number of meals in a foodservice organization is an important decision-making process that is essential for successful food production, such as reducing the amount of residue, preventing menu...
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Evaluation of Sanitary Education and Performance of Sanitary Management among School Food Service Employees in Sejong

Na HL, Kim MH, Choi MK

This study examined sanitary education and performance of sanitary management among employees related to cooking in school food services in Sejong. A total of 193 subjects (19.2% for kindergarten, 42.5%...
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Identifying the Causes of Nutrition Inadequacy in Vietnamese Married Immigrant Women and Korean Spouses through Qualitative Research

Joe MY, Hwang JY

This study examined the possible causes of nutritional inadequacy in Vietnamese immigrant women married to Korean husbands. Qualitative in-depth interviews were conducted with a sample of 34 Vietnamese marriage immigrant...
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Development of a Predictive Model and Risk Assessment for the Growth of Staphylococcus aureus in Ham Rice Balls Mixed with Different Sauces

Oh S, Yeo S, Kim M

This study compared the predictive models for the growth kinetics of Staphylococcus aureus in ham rice balls. In addition, a semi-quantitative risk assessment of S. aureus on ham rice balls...
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Microbial Quality Analysis of Foods from Daycare Centers Supported by the Center for Children's Foodservice Management in Daegu

Seo MY, Ryu K

This study examined the microbiological quality of daycare center meals. Six menu items from five daycare centers in Daegu included uncooked processed foods (seasoned cucumber and lettuce salad), post-preparation after...
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