{"created":"2023-06-19T12:05:26.462459+00:00","id":169,"links":{},"metadata":{"_buckets":{"deposit":"b89094d5-7677-452e-903d-53958b347a6c"},"_deposit":{"created_by":15,"id":"169","owners":[15],"pid":{"revision_id":0,"type":"depid","value":"169"},"status":"published"},"_oai":{"id":"oai:u-nagano.repo.nii.ac.jp:00000169","sets":["6:17"]},"author_link":["399","4","98","5","8"],"item_3_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2013-02","bibliographicIssueDateType":"Issued"},"bibliographicPageEnd":"51","bibliographicPageStart":"43","bibliographicVolumeNumber":"67","bibliographic_titles":[{"bibliographic_title":"長野県短期大学紀要"},{"bibliographic_title":"Journal of Nagano Prefectural College","bibliographic_titleLang":"en"}]}]},"item_3_description_12":{"attribute_name":"論文ID（NAID）","attribute_value_mlt":[{"subitem_description":"120005280231","subitem_description_type":"Other"}]},"item_3_description_19":{"attribute_name":"フォーマット","attribute_value_mlt":[{"subitem_description":"application/pdf","subitem_description_type":"Other"}]},"item_3_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The purpose of this study is to understand the actual cost of ingredients and based on that provide to show mass feeding to reasonably and effectively.\nThe data discussed below were collected in the following way. First, the menus for cooking practice at Nagano Prefectural College during 2009‒2011 were planned by the students. Next, we defined the composition of the menus and divided them into two groups: Menu1 and Menu2. We analyzed the cost of those menus.Menu1 has a carbohydrate and a separate main dish (n=31). Menu2 has a carbohydrate with a main dish on (n=7). We divided Menu1 and Menu2 into 7 patterns.\nWe found the average cost of ingredients for Menu2 is cheaper (Menu1: 316.5±73.5 yen, Menu2: 279.7±78.6 yen). However, when the cost of individual meals was examined the most expensive one and the cheapest one were both Menu2.Therefore Menu2 is not necessarily cheaper than Menu1.We conclude that the amount and kinds and seasons of ingredients affect the cost of dishes.\nIn Menu1, the main dishes accounted for the biggest cost rate per meal, the percentage is 41.6%. In all Menu1 cases, the total carbohydrate and main dish accounted 57.5－60.2% of the cost of the menu. In any case, side dishes accounted for about 40% of the cost of the menu. We can conclude Menu2 is the same as well.\nThe number of dishes is not in proportion to the cost of ingredients, which is affected by the kinds or the seasons of ingredients.","subitem_description_type":"Abstract"}]},"item_3_full_name_23":{"attribute_name":"著者名（英）","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"399","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000238018453","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000238018453"}],"names":[{"name":"Sato, Akiko","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"5","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006165967","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006165967"}],"names":[{"name":"Toida, Eiko","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"98","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000050320932","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}],"names":[{"name":"Nakazawa, Hiroko","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"4","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000238018449","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000238018449"}],"names":[{"name":"Murasawa, Hastuko","nameLang":"en"}]},{"nameIdentifiers":[{"nameIdentifier":"8","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006832031","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006832031"}],"names":[{"name":"Yoshioka, Yumi","nameLang":"en"}]}]},"item_3_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"長野県短期大学"}]},"item_3_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN00179035","subitem_source_identifier_type":"NCID"}]},"item_3_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0286-1178","subitem_source_identifier_type":"ISSN"}]},"item_3_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"佐藤, 晶子"},{"creatorName":"サトウ, アキコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"399","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000238018453","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000238018453"}]},{"creatorNames":[{"creatorName":"戸井田, 英子"},{"creatorName":"トイダ, エイコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"5","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006165967","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006165967"}]},{"creatorNames":[{"creatorName":"中澤, 弥子"},{"creatorName":"ナカザワ, ヒロコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"98","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"1000050320932","nameIdentifierScheme":"NRID","nameIdentifierURI":" "}]},{"creatorNames":[{"creatorName":"村澤, 初子"},{"creatorName":"ムラサワ, ハツコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"4","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000238018449","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000238018449"}]},{"creatorNames":[{"creatorName":"吉岡, 由美"},{"creatorName":"ヨシオカ, ユミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"8","nameIdentifierScheme":"WEKO"},{"nameIdentifier":"9000006832031","nameIdentifierScheme":"CiNii ID","nameIdentifierURI":"http://ci.nii.ac.jp/nrid/9000006832031"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2013-03-21"}],"displaytype":"detail","filename":"紀要67-06.pdf","filesize":[{"value":"723.0 kB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"紀要67-06","url":"https://u-nagano.repo.nii.ac.jp/record/169/files/紀要67-06.pdf"},"version_id":"57fc5603-7330-4758-8a0b-f0d5db71ec53"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"mass feeding","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"large scale cooking","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"cost of ingredients","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"food service management","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"menuplanning","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":"集団給食運営における献立パターンと食材料費についての検討","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"集団給食運営における献立パターンと食材料費についての検討"},{"subitem_title":"A study on the relation of menus and the cost of ingredients for mass feeding management","subitem_title_language":"en"}]},"item_type_id":"3","owner":"15","path":["17"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-03-21"},"publish_date":"2013-03-21","publish_status":"0","recid":"169","relation_version_is_last":true,"title":["集団給食運営における献立パターンと食材料費についての検討"],"weko_creator_id":"15","weko_shared_id":-1},"updated":"2023-12-19T06:39:37.602949+00:00"}