{"created":"2023-06-20T14:34:50.527951+00:00","id":256,"links":{},"metadata":{"_buckets":{"deposit":"3b8ee06c-744c-428f-aaf2-ca7423808fe3"},"_deposit":{"created_by":15,"id":"256","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"256"},"status":"published"},"_oai":{"id":"oai:kjunshin.repo.nii.ac.jp:00000256","sets":["1:49"]},"author_link":["369","373"],"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-06","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"58","bibliographicPageStart":"49","bibliographicVolumeNumber":"17","bibliographic_titles":[{"bibliographic_title":"鹿児島純心女子大学看護栄養学部紀要"},{"bibliographic_title":"Bulletin of Faculty of Nursing and Nutrition Kagoshima Immaculate Heart University","bibliographic_titleLang":"en"}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"林, 葉子"},{"creatorName":"ハヤシ, ヨウコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"373","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000019078385","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000019078385"}]},{"creatorAffiliations":[{"affiliationNameIdentifiers":[{"affiliationNameIdentifier":"","affiliationNameIdentifierScheme":"ISNI","affiliationNameIdentifierURI":"http://www.isni.org/isni/"}],"affiliationNames":[{"affiliationName":"","affiliationNameLang":"ja"}]}],"creatorNames":[{"creatorName":"竹田, 千重乃","creatorNameLang":"ja"},{"creatorName":"タケダ, チエノ","creatorNameLang":"ja-Kana"}],"familyNames":[{"familyName":"竹田","familyNameLang":"ja"},{"familyName":"タケダ","familyNameLang":"ja-Kana"}],"givenNames":[{"givenName":"千重乃","givenNameLang":"ja"},{"givenName":"チエノ","givenNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"369","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000002492917","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000002492917"}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"給食運営のためには経営管理を理解した上で，マネジメントサイクルが重要視され，食材料の原価管理は大事な役割を担っている。\n　本学では管理栄養士養成のためのカリキュラムの一つとして，大量調理を目的とした給食経営管理実習があり，栄養基準と予算に見合った献立作成および発注，調理，配膳，後片付けまでの一連の流れを学内の給食施設で体験する。本研究では，平成20年度から24年度までの5年間に実施した献立で使用された食材料の価格に注目し，食材料費の価格分析を行い，どの食品もしくは食品群がどの程度占めているのか，評価した。\n　その結果，食品群別による金額占有率では，野菜類，肉類，穀類の順に多く，食品の使用回数では野菜類，調味料及び香辛料，果実類の順に多いことがわかった。つまり金額及び食品の使用回数において，野菜類が献立中で多くを占めていることが明らかとなった。また，金額的に影響が少なかったのは油脂類，種実類，砂糖及び甘味料であった。食品別のABC分析結果からは，Aグループのどの年度においても精白米が一番多くの金額を占めており，コストダウンの指標になることが示唆された。決められた予算内でより質の高い給食を提供するためには，常に原価意識をもって取り組むことがより一層重要であることが確認された。\n","subitem_description_type":"Other"}]},"item_1_description_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_description":"Placing much value on management cycle and managing the cost of food, with the understanding of food management, play an important role in operating food service. Kagoshima Immaculate Heart University carried out Menu Institutional Food Management Training, a program aiming at quantity cooking, which is one of curricula for training national registered dietitian. During the training, we experience a series of flows from managing menus that meet dietary standards and a set budget, ordering, cooking, to dishing up. In this study, we analyze the price of food used in the menu which we carried out for five years from 2008 to 2012; we then evaluate the proportion of each food item or food group in the cost of ingredients. It was found from the result that culinary plants were the largest portion of the price share in the food group, followed by meat and grains. The highest number of food item used was culinary plant, followed by seasonings and spices, and fruits. In other words, it was revealed that culinary plants accounted for the greatest portion of the amount of money and number of foods used in menus. Moreover, oils and fats, nuts and seeds, sugar, and a sweetener were less affected regarding the amount of money. The results of ABC analysis suggested that, the polished rice accounted for the largest amount of money in Group A in any given year, thereby becoming the index of the reduction in cost of food. In order to offer high quality supply of food within a set budget, it was confirmed that it is essential to be more cost-conscious than before.","subitem_description_type":"Other"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AA11824432","subitem_source_identifier_type":"NCID"}]},"item_1_text_3":{"attribute_name":"記事種別(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Departmental Bulletin Paper"}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"鹿児島純心女子大学"}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2013-06-01"}],"displaytype":"detail","filename":"HAYASHI-KA17.pdf","filesize":[{"value":"6.5 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"HAYASHI-KA17","url":"https://kjunshin.repo.nii.ac.jp/record/256/files/HAYASHI-KA17.pdf"},"version_id":"277cc136-1bbf-4c7a-a80b-965b93f4a20e"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"給食経営管理実習，食材料費，価格分析，食品群，ABC分析","subitem_subject_scheme":"Other"},{"subitem_subject":"the menu institutional food service management training, cost of corrosion  material, price analysis, food groups, ABC analysis","subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"給食経営管理実習における食材料費の評価","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"給食経営管理実習における食材料費の評価"},{"subitem_title":"Evaluating Food Cost of the Executed Menu in Menu Institutional Food Service Management Training","subitem_title_language":"en"}]},"item_type_id":"1","owner":"15","path":["49"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-06-01"},"publish_date":"2013-06-01","publish_status":"0","recid":"256","relation_version_is_last":true,"title":["給食経営管理実習における食材料費の評価"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-11-20T01:07:00.187370+00:00"}