{"created":"2023-06-19T09:46:43.123731+00:00","id":642,"links":{},"metadata":{"_buckets":{"deposit":"d9d76619-aba2-44c1-a8b5-8e2f5b249d5c"},"_deposit":{"created_by":3,"id":"642","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"642"},"status":"published"},"_oai":{"id":"oai:shukutoku.repo.nii.ac.jp:00000642","sets":["134:141"]},"author_link":["1173","1174"],"item_2_biblio_info_12":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2005-02-25","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"145","bibliographicPageStart":"137","bibliographicVolumeNumber":"44","bibliographic_titles":[{"bibliographic_title":"淑徳短期大学研究紀要"},{"bibliographic_title":"Bulletin of Junior College of Shukutoku","bibliographic_titleLang":"en"}]}]},"item_2_description_10":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_description":"学内給食管理実習の限られた回数のなかで、給食調理業務についての理解をより深めるためには、計画の段階から作業の目的と方法を十分に把握した上で、調理を実施することが重要となる。作業計画をたてるには様々な情報・資料が必要であるが、本研究では作業時間の目安を知るために、タイムスタディによる検討を行い、以下の結果を得た。1)使用・切断食品数、食品の種類と切り方、盛り付け手順は、作業時間に影響を及ぼす。計量、切断、盛り付け時間は、調理員の熟練度による差が出やすい。2)献立の延べ調理時間に占める、切断、主調理時間の割合が高く、これらの作業をいかに効率よく行うかが、作業管理の要点である。3)学内実習を労働生産性で評価すると、単位時限あたりの作業量が少なく、予定時間内での供食開始のために人員を追加しなければならない状態であり、改善が必要である。","subitem_description_type":"Other"}]},"item_2_description_15":{"attribute_name":"表示順","attribute_value_mlt":[{"subitem_description":"12","subitem_description_type":"Other"}]},"item_2_description_16":{"attribute_name":"アクセション番号","attribute_value_mlt":[{"subitem_description":"KJ00004123936","subitem_description_type":"Other"}]},"item_2_source_id_1":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN00112737","subitem_source_identifier_type":"NCID"}]},"item_2_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"02886758","subitem_source_identifier_type":"ISSN"}]},"item_2_text_6":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"淑徳短期大学食物栄養学科"}]},"item_2_text_7":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Shukutoku Junior College"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"児玉, ひろみ"},{"creatorName":"コダマ, ヒロミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"KODAMA, Hiromi","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2017-03-07"}],"displaytype":"detail","filename":"KJ00004123936.pdf","filesize":[{"value":"639.3 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"KJ00004123936.pdf","url":"https://shukutoku.repo.nii.ac.jp/record/642/files/KJ00004123936.pdf"},"version_id":"bb32e858-4d62-43c9-9ccd-e8da3798e02f"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"作業時間","subitem_subject_scheme":"Other"},{"subitem_subject":"タイムスタディ","subitem_subject_scheme":"Other"},{"subitem_subject":"作業管理","subitem_subject_scheme":"Other"},{"subitem_subject":"労働生産性","subitem_subject_scheme":"Other"},{"subitem_subject":"人員配置","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":"学内給食管理実習における作業時間の検討(自然科学系)","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"学内給食管理実習における作業時間の検討(自然科学系)"},{"subitem_title":"An Analysis of the Administration of Institutional Food Service Practices at Shukutoku Junior College(Natural Science)","subitem_title_language":"en"}]},"item_type_id":"2","owner":"3","path":["141"],"pubdate":{"attribute_name":"公開日","attribute_value":"2017-03-07"},"publish_date":"2017-03-07","publish_status":"0","recid":"642","relation_version_is_last":true,"title":["学内給食管理実習における作業時間の検討(自然科学系)"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-06-19T10:13:49.724243+00:00"}