- [Korean]
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Analysis of the relationship between foodservice staffing and foodservice quality in aged care facilities in Korea: a cross-sectional study
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Hyeonjeong Kim, Jinhee Kwon, Jungsuk Lee
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Received April 16, 2025 Accepted June 23, 2025 Published online August 11, 2025
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DOI: https://doi.org/10.5720/kjcn.2025.00122
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 Abstract
 PubReader ePub
- Objectives
This study was performed to investigate the relationship between foodservice staffing and foodservice quality in elderly care facilities.
Methods
Data was obtained from the Korean Long-term Care Institute Database and used to analyze 2,084 aged care facilities operating on-site foodservice. The presence of dietitians and staffing levels for cooking personnel were analyzed by categorizing size according to staffing criteria. Food service quality was assessed using food sanitation management and meal service provision as indicators. Descriptive statistical analysis, chi-square test, Fisher’s exact test, and Cochran-Mantel-Haenszel test were conducted to analyze relationships between staffing level and foodservice quality.
Results
Presence of a dietitian correlated with food sanitation management and meal service provision in groups with 30 or more recipients (P = 0.027, P = 0.049). Elderly care facilities with dietitians had better foodservice quality. After adjusting for size, the presence of dietitians was also found to correlate with food sanitation management (P = 0.024). Staffing levels for cooking personnel were found to correlate with meal service provision only in groups with 38 to 62 recipients. Institutions with larger staffs provided better meal service quality compared to those with basic staffing.
Conclusion
Inclusion of a dietitian and cooking staff size each contribute to enhanced foodservice quality in elderly care facilities, with dietitian inclusion showing a particularly significant association with food sanitation management. These findings suggest the need to revise current staffing and related regulatory standards to optimize deployment of foodservice personnel in elderly care settings. Future studies should focus on developing effective policies for securing qualified foodservice staff and establishing robust quality management systems to enhance overall foodservice quality in long-term care facilities.
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KSCN
