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Evaluation of the Quality Attribute and Satisfaction on School Foodservice in 2010


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Evaluation of the Quality Attribute and Satisfaction on School Foodservice in 2010

Article information

Korean J Community Nutr. 2013;18(5):491-504
Publication date (electronic) : 2013 October 31
doi : https://doi.org/10.5720/kjcn.2013.18.5.491
Il-Sun Yang, Bo-Sook Yi1, Moon-Kyung Park1, Seung-Hee Baek2, Yoo-Sun Chung3, Jin-Yi Jeong3, Yoon-Ji Kim3, Hye-Young Kim3
Department of Food & Nutrition, Yonsei University, Seoul, Korea.
1Department of Foodservice Industry, Hanyang Woman's University, Seoul, Korea.
2Department of Food & Nutrition, Shingu University, Kyeonggi, Korea.
3Research Center for Food, Nutrition and Foodservice Management, Yonsei University, Seoul, Korea.
Corresponding author: Hye-Young Kim, Research Center for Food, Nutrition and Foodservice Management, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 120-749, Korea. Tel: (02) 2123-4276, Fax: (02) 363-3430, tilooc@chol.com
Received 2013 August 30; Revised 2013 October 17; Accepted 2013 October 28.

Abstract

The purposes of this study were to analyze the quality attributes, quality factors and customer satisfaction in school foodservice and to provide suggestions for improving school foodservice environments. The survey was distributed to different respondents (5,771 students, 2,045 parents, and 1,981 faculty members) at different types of schools (elementary school, middle school, and high school) on September 2010 in 16 cities and provinces. The data were analyzed using SPSS for descriptive analysis, one-way ANOVA, t-test and multiple linear regression analysis. First, all foodservice quality attributes were significant different by respondents and the faculty had higher scores than parents and students. A comparison of scores by respondents and distribution place demonstrated that classroom of student and parents had a higher score for quality attributes. The overall satisfaction with school foodservice was significant different by respondents and higher for classroom than for dining hall for student and parents. In comparison of annual data, there was decreased overall satisfaction and quality attributes in student and parents. Second, in the regression results, which showed the effects of the foodservice quality attributes on overall satisfaction by respondents and distribution place, improvements of 'food taste', 'pleasant foodservice environment', and 'kindness of employee' would increase satisfaction in most of the respondents. Third, the overall satisfaction with school foodservice was higher for nutrition teachers than dietitians for students and faculty. Therefore, the operators will need to make different efforts based on each customer needs to improve the overall satisfaction on school foodservice.

Keywords: quality attributes; quality factors; customer satisfaction; school foodservice

Notes

This research was supported by a Ministry of Education and Science Technology.

References

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Article information Continued

Copyright © 2013 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 : Ministry of Education and Science Technology

Fig. 1

Fig. 1

Comparison of overall satisfaction by respondents and distribution place.

Fig. 2

Fig. 2

Comparison of overall satisfaction by respondents.

Fig. 3

Fig. 3

Comparison of overall satisfaction by foodservice competent type : dietitians vs nutrition teachers.

Table 1

Comparison of the quality attributes by respondents

Table 1

1) Mean ± SD

abc: Duncan's multiple comparison, ***: p < 0.001

Table 2

Comparison of the quality attributes by respondents and distribution place

Table 2

1) Mean ± SD

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

Table 3

Comparison of the quality factors by respondents

Table 3

1) Foodservice quality: food taste, proper food temperature, adequate food quantity, menu variety, nutritional foods, food sanitation, quality of food ingredients

2) Mean ± SD

3) Foodservice operation: teacher's guidance on foodservice behavior, entertains suggestions offered to foodservice, providing information on foodservice

4) Foodservice environment: steady distribution, pleasant foodservice environment, kindness of employees

abc: Duncan's multiple comparison

***: p < 0.001

Table 4

Comparison of the quality factors by respondents and distribution place

Table 4

1) Foodservice quality: food taste, proper food temperature, adequate food quantity, menu variety, nutritional food, food sanitation, quality of food ingredients

2) Mean ± SD

3) Foodservice operation: teacher's guidance on foodservice behavior, entertains suggestions offered to foodservice, providing information on foodservice

4) Foodservice environment: steady distribution, pleasant foodservice environment, kindness of employees

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

Table 5

Comparison of overall satisfaction by respondents

Table 5

1) Mean ± SD

abc: Duncan's multiple comparison, ***: p < 0.001

Table 6

Comparison of annual quality attributes by respondents

Table 6

1) Mean ± SD

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

Table 7

Comparison of annual quality factors by respondents

Table 7

1) Mean ± SD

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

Table 8

The effect of quality attributes on students' overall satisfaction in school foodservice

Table 8

Independent variable: Quality attributes, Dependent variable: Overall satisfaction

β1: Unstandardized coefficient β / β2: Standardized coefficient β

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

Table 9

The effect of quality factors on overall satisfaction in school foodservice by distribution place

Table 9

Independent variable: Quality attributes, Dependent variable: Overall satisfaction

β1: Unstandardized coefficient β / β2: Standardized coefficient β

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

Table 10

Comparison of quality attributes by foodservice competent type: dietitians vs. nutrition teachers

Table 10

1) Mean ± SD

abc: Duncan's multiple comparison

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