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Analysis of Perception and Satisfaction of Military Foodservice that are Provided According to the Ranks of the Soldiers


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Analysis of Perception and Satisfaction of Military Foodservice that are Provided According to the Ranks of the Soldiers

Article information

Korean J Community Nutr. 2015;20(1):53-60
Publication date (electronic) : 2015 February 28
doi : https://doi.org/10.5720/kjcn.2015.20.1.53
Jun-Hee Kim1, Se-Jeong Bae2
1Department of Hotel Culinary Art, Kimpo College, Kimpo, Korea.
2Department of Foodservice & Culinary, Kyonggi University, Suwon, Korea.
Corresponding author: Se-Jeong Bae. Department of Foodservice & Culinary, Kyonggi University, 154-42 Gwanggyosan-ro, Yeongtong-gu, Suwon-si, Gyeonggi-do 443-760, Korea. Tel: (031) 249-9545, Fax: (031) 249-9173, baesejeong@hanmail.net
Received 2014 October 30; Revised 2015 February 04; Accepted 2015 February 04.

Abstract

Objectives

The purpose of this study is to provide the basic data for efficient operation and management of the military foodservice by analyzing the satisfaction of the quality of the foodservice and the perception of the military foodservice which are provided according to the ranks of the soldiers.

Methods

A total of 252 military personnel (48 Private, 87 Private first class, 74 Corporal and 43 Sergeant) participated in Gyeonggi area from November 1 to 30, 2013, and data were analyzed by the SPSS Win (ver 18.0).

Results

The perception with foodservice, variety of menu (p < 0.001), importance (p < 0.01), problem (p < 0.05) and leftover reason (p < 0.05) significantly differed by the rank of the soldiers. With regard to the satisfaction with food, there were significant difference by rank for all items (p < 0.01). Satisfaction with facilities did not indicate significant differences by rank. Satisfaction with sanitation indicated significant difference by rank in the categories of table ware (p < 0.05), process of distribution (p < 0.05), employee's uniform (p < 0.001) and drinking water (p < 0.05). Satisfaction with service indicated significant difference by rank with regard to kindness of employees (p < 0.01), providing information on foodservice (p < 0.05) and fast distribution (p < 0.01).

Conclusions

In order to improve the satisfaction of all ranks, there is a need to offer a variety of nutritionally balanced menu and a proper amount of food provided through the voluntary food distribution services. The results also suggested the need to find a sustainable foodservice management plan to carry out satisfaction surveys regularly in the military foodservice.

Keywords: military foodservice; satisfaction; perception

Acknowledgments

This work was supported by KIMPO College's Research Fund.

References

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Article information Continued

Copyright © 2015 The Korean Society of Community Nutrition

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Funded by : KIMPO College's Research Fund

Table 1

General characteristics of the study subjects

Table 1

Table 2

Perception with foodservice by the rank of the soldiers

Table 2

1) Mean±SD

2) N (%)

a, b: Values with different alphabets with in each row are significantly different by Duncan's multiple range test.

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 3

Satisfaction with food by the rank of the soldiers

Table 3

1) Mean±SD

a, b: Values with different alphabets with in each row are significantly different by Duncan's multiple range test.

**: p < 0.01, ***: p < 0.001

Table 4

Satisfaction with facilities by the rank of the soldiers

Table 4

1) Mean±SD

2) Not Significant

Table 5

Satisfaction with sanitation by the rank of the soldiers

Table 5

1) Mean±SD

a, b, c: Values with different alphabets with in each row are significantly different by Duncan's multiple range test.

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 6

Satisfaction with service by the rank of the soldiers

Table 6

1) Mean±SD

a, b, c: Values with different alphabets with in each row are significantly different by Duncan's multiple range test.

*: p < 0.05, **: p < 0.01