Chapter 1 1-1 1-2 1-3 1-4 1-5
1-1 1. 68 (quantity food) (1) (2) (service) 2. 100 250 3. Harger 1988 1. 2. 3. 4. 5. 2
Chapter 01 50 100 250 50 100 M 1 1. (market situation) 2. (money control) 3. (material management) 4. (men) personal management 5. (machinery) 6. (minutes) time control 1. 3
2. 3. (incentive systems) 4. (Participative Management) (a pure human relations program) 2 1. 2. 3. 4. 5. 6. 7. 8. 68 (HACCP) 4
Chapter 01 1. (1) (2) (3) (4) (5) (6) (7) 2. (HACCP) 5
6 1-2 1-1 Â 1-1
Chapter 01 40% 100% 70~80% 20~30% 1-1 1-1 40% 70~80% 100% 80~100 7
1-3 1-2 (designing and planning the menu) (purchasing) (receiving) (storeroom management) (storing) (issuing) (preparing) (cooking) (serving) (deliver food) (sale) Â 1-2 8
Chapter 01 1-4 1-3 1. 2. 3. 4. 5. 6. 1. 2. 3. 4. 5. 6. 7. 8. 1. 2. (1) (2) (3) (4) (5) (6) 3. 4. 5. 6. 7. 8. 1. 2. 3. 4. 5. 6. Â 1-3 9
1. 2. 3. 4. 1999 1-2 1-2 1-2 40 43 46 53 58 9 59 9 60 9 61 151 5 20 25 10
Chapter 01 1-2 62 2 66 70 71 72 76 78 79 80 85 86 87 92 92 2 1. 2. 72 436 508 289,700 1. 2. 3 2 139 920 5 1. 5 2. 3. 100% 11 4. 1,769 79 2,381 151 23 40 1 11
1-2 93 94 96 97 11 99 93 100 348 1. 2. 97 43 99 41.39 97 99 99 9~12 12.39 1 29 100 1. 2013 11 11 http://lunch. takes.tn.edu.tw/prospect_1.php 2. (2010)7-8 3. (2010) PRECEDE 6-9 4. (2002)37-40 12
Chapter 01 80 1946 1-3 1-3 1853 1914 1932 1944 1946 (National School Lunch Act) 1966 1968 1986 (Hunger Prevention Act) 1995 1889 1907 1932 1940 13
1-3 1946 1950 1951 1952 4 1954 1956 1958 1976 35% 91 4 1-1~1-2 1-4 3 14
Chapter 01 Â 1-4 1-1 73 10 3 159 99 5 5 328 1 2 1 8 15 1 3 15
4 1 1 5 6 1 1 7 8 1-2 881206 920923 930115 931123 970513 971230 1010508 1 2 16
Chapter 01 3 11~15 2 1~3 1 4 1~2 5 6 7 1-5 Â 1-5 17
(Food Management) 1. (1) (2) (3) (4) (5) (6) (7) (8) (9) (10) (11) (12) (13) 2. (1) (2) (3) (4) (5) (6) (7) 18
Chapter 01 3. (1) (2) (3) (4) (5) (6) (7) (Clinical Nutrition) 1. (1) (2) SOAP (3) (4) (5) (6) (7) (8) 2. (1) (2) (3) (4) (5) 19
3. (1) (2) (3) (4) (5) (Community Nutrition) 1. (1) (2) 2. (1) (2) (3) (4) (5) 3. (1) (2) (3) (4) 20