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Customers' Perceptions of Operational Status of and Needs for Sodium Reduction in the Industry Foodservice in Seoul

Yi NY

OBJECTIVES: This study aimed to compare customers' perceptions of the need for a low-sodium diet and sodium-reduced operations in the industry foodservice by age. The relationships between health concerns and...
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Measurements of Salinity and Salt Content by Menu Types Served at Industry Foodservice Operations in Daegu

Kim JA, Kim YH, Ann MY, Lee YK

The purpose of this study was to investigate salinity and sodium content in foods served at industry foodservice operations in selected workplaces in Daegu. The researcher collected 1,142 food items...
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Effects of HACCP Implementation on an Industry Foodservice Operation in Daegu

Nam EJ, Kim M, Lee YK

  • KMID: 2269646
  • Korean J Nutr.
  • 2003 Mar;36(2):223-230.
The purpose of this study was to evaluate the effects of HACCP implementation. The HACCP education was provided twice within one month to 20 employees of a contracted food service...
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Analysis of the Dietitian's Job description in the business and industry foodservice

Moon HK, Jang YJ

  • KMID: 2331983
  • J Korean Diet Assoc.
  • 2002 May;8(2):121-131.
The purpose of this study was to verify the dietitian's job description(2000) for dietitians working at business and industry foodservice. The survey was carried out for the frequency, criticality and...
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Evaluation of Sanitary Management based on HACCP of Business and Industry Foodservice Operations in Taegu and Kyungpook Areas

Nam EJ, Lee YK

  • KMID: 2331967
  • J Korean Diet Assoc.
  • 2001 Feb;7(1):28-37.
The purpose of this study was to evaluate the status of sanitary management based on HACCP. The surveys which were on various aspects of general characteristics, food handling practice, personal...
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