IPA 기법을 활용한 학교급식 영양사 및 영양교사와 조리종사원의 근무환경과 작업환경 인식도 연구

초록

This study is to analyze work environment and working conditions of dieticians or nutrition teachers and of cuisine employees in school foodservice. It was done by questionnaires sent out to 140 dieticians or nutrition teachers in 140 schools and to 136 cuisine employees in 30 schools in Seoul and Kyonggi-do. IPA analysis was used to examine respondents’ importance and satisfaction of work environments and working conditions. The general importance and satisfaction of dieticians or nutrition teachers are 4.12 and 3.01. It shows that the importance is high whereas the satisfaction is low. Those of cuisine employees are 4.06 and 3.27, which says that the importance is high and the satisfaction is low. In addition, regular cuisine employees show higher degrees in importance of Professionalism(p<.05), satisfaction of Job Conditions, importance and satisfaction of Organic Environment(p<.01), satisfaction of Physical Environment(p<.01), and satisfaction of Job Safety(p<.01) than irregular employees do. Therefore, our perception must be changed to understand the needs of dieticians or nutrition teachers and cuisine employees, and concrete programs must be developed.

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