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- [English]
- Sodium Reduction Practice and Importance-Performance Analysis of Sodium Reduction Methods in School Foodservice in Daegu
- Su-Hyeon Kim, Eun-Kyung Shin, Yeon-Kyung Lee
- Korean J Community Nutr 2020;25(5):386-395. Published online October 31, 2020
- DOI: https://doi.org/10.5720/kjcn.2020.25.5.386
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Abstract
PDF - Objectives
The aim of this study was to investigate sodium reduction practices in school foodservice in Daegu. Methods The survey included 199 nutrition teachers and dietitians working at elementary, middle and high schools in Daegu. The survey topics included the following: the frequency of salinity measurement, workers in charge of the measurement, average salinity of the soup and stew served, frequency and difficulties of offering low-sodium meals, Importance-Performance Analysis (IPA) of sodium reduction methods in school foodservice and the need for political support in encouraging sodium reduction. Results The mean salinity of the soup and stew was higher in high school foodservice than in elementary and middle school foodservice. Middle and high schools have difficulties in offering low-sodium meals due to concerns of decreasing satisfaction for the meals. The results of the IPA of programs to reduce sodium in school meals showed that most of the items in the cooking and serving stages were in the 2nd quadrant (Keep up the good work), and all purchasing and menu planning stages occupied the 3rd quadrant (Low priority). To reduce sodium in school meals, government support is required in developing low-sodium recipes for school foodservice, encouraging education on sodium reduction for school foodservice officials and developing low-sodium food for institutional foodservice. Conclusions To encourage sodium reduction in school meals, the priority is to make low-sodium recipes available. Also, it is necessary to develop a program that calculates the sodium content in menus and processed foods through National Education Information System and to establish standards for sodium levels in school foodservice. -
Citations
Citations to this article as recorded by
- 충북지역 중등학생의 건강식생활 관련 식행동과 영양관리 정책에 대한 인식
은서 고, 영은 이
Korean Journal of Food and Cookery Science.2023; 39(3): 197. CrossRef - Importance-performance analysis of sodium reduction practices by school nutrition teachers and dietitians in the Republic of Korea
Youngmi Lee, Sooyoun Kwon, Meeyoung Kim
Nutrition Research and Practice.2023; 17(4): 812. CrossRef - Comparison of Sodium Reduction Practice and Estimated Sodium Intake by Salty Food Preference on Employees and Customers of Sodium Reduction Restaurant in Daegu, Korea
Su-Jin Lee, Keon-Yeop Kim, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2022; 27(1): 27. CrossRef - Comparison of the Sodium and Sugar Reduction Practices at Samsam Foodservices and General Foodservices in Daegu
Sung-young Kwon, Kilye Kim, Yeon-Kyung Lee
Korean Journal of Community Nutrition.2021; 26(4): 270. CrossRef
- 충북지역 중등학생의 건강식생활 관련 식행동과 영양관리 정책에 대한 인식
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Original Articles
- [English]
- An Evaluation on the Attitudes and Importance-Satisfaction on Service Quality of University Foodservice among International Students in Busan
- Kyung Hee Hong, Hyun Sook Lee
- Korean J Community Nutr 2019;24(3):208-222. Published online June 30, 2019
- DOI: https://doi.org/10.5720/kjcn.2019.24.3.208
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Abstract
PDF
PubReader - OBJECTIVES
This study examined the usage status and the degree of satisfaction of university foodservice (UF) perceived by international students in Busan.
METHODS
A questionnaire survey was conducted on the utilization of UF, improvement requirements, preference type and recipe, as well as the importance and satisfaction of UF quality attributes as perceived by international students (n=604) at universities in the Busan area between April and June 2017.
RESULTS
UF was ‘generally satisfied’ or ‘very satisfied’ in about 35.4% of the study population, and ‘not very satisfied’ or ‘not satisfied at all’ in approximately 11.5%. Approximately 21.7% said that UF contributed to dietary life ‘very much’ or ‘quite significantly’ and 36.4% said ‘not very much’ or ‘not at all’. The largest demand for improvement of UF was ‘variety of menu’ (52.0%). The most leftover food in UF was kimchi (30.3%) and broth/stew (19.2%), and the major reason for having leftover was ‘not to one's taste’ (27.8%). After dividing the foodservice quality attributes into 5 factors - food quality and price, sanitation, convenience, physical environment, and service environment - and analyzing the importance and satisfaction of each factor, it was shown that satisfaction was generally lower than the degree of importance. Sanitation factor was high for both importance and satisfaction of UF, while convenience factor was high for the importance but low for satisfaction of UF. Four variables in the food quality and price factor (‘food taste’, ‘freshness of food’, ‘nutritive value of food’, and ‘reasonable price’) and 3 variables in the convenience factor (‘variety of menu’, ‘prompt food service’, and ‘display of the meals for the day’) had high importance but low satisfaction, showing the need for an improvement on these areas.
CONCLUSIONS
Based on the study results, it is necessary to improve the food quality, as well as the price and convenience factors, and to provide various menus to increase the satisfaction of UF in international students. -
Citations
Citations to this article as recorded by- Development of performance indicators by the Delphi study for foodservice operations in senior welfare centers: application of the balanced scorecard
Gyoungok Gang, Hyeja Chang, Sang-gil Lee
Food Science and Biotechnology.2024; 33(7): 1727. CrossRef - Comparison of consumption behaviors and development needs for the home meal replacement among Chinese college students studying abroad in Korea, Chinese college students in China, and Korean college students in Korea
Mi Ae Bae, So Hyun Park, Siyao Cheng, Kyung Ja Chang
Nutrition Research and Practice.2021; 15(6): 747. CrossRef - Dietary Life of Chinese International Students according to the Frequency of University Foodservice Use in Korea
Yan Cui, Hye-Jong Yoo, Injoo Choi, Jihyun Yoon
Korean Journal of Community Nutrition.2020; 25(4): 291. CrossRef
- Development of performance indicators by the Delphi study for foodservice operations in senior welfare centers: application of the balanced scorecard
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- 3 Crossref
- [English]
- Importance and Performance of Dietitian's Task at Long Term Care Hospital Foodservice in Busan . Kyungnam Area
- Mal Sook Park, Eun Soon Lyu
- Korean J Community Nutr 2011;16(5):602-612. Published online October 31, 2011
- DOI: https://doi.org/10.5720/kjcn.2011.16.5.602
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Abstract
PDFPubReader
- The purpose of this study was to evaluate importance and performance of dietitian's task at long term care hospitals foodservices in the Busan.Kyongnam area. The research was performed through using questionnaires and conducted from June 11 to July 16, 2010 for 186 dietitians at 141 long-term care hospitals. Seventy-two percent of hospitals had two dietitians and 69% of them had a dietitian's office. Fifty-two percent of dietitians has worked for less than 2 years at long term care hospital, and 37.1% of them worked additional tasks. Seventy-three percent of hospitals conducted a therapeutic diet program and the therapeutic diets frequently provided were diabetic diet > tube feeding diet > dysphasia diet > sodium controlled diet. Mean score for the importance (4.36/5.00) and performance (3.91/5.00) of dietitian's tasks were significantly different (p < 0.001). The importance and performance grid showed that the purchase-inspection management and sanitation-safety management were high scores to the importance and performance (doing great area), menu-foodservice management and cooking-working management were low scores to the importance and high scores to the importance (overdone area), and nutrition management was low scores to the importance and performance (low priority). Forty-three percent of dietitians agreed with the needs for role separation between foodservice dietitian and clinical dietitian.
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Citations
Citations to this article as recorded by- Snack Provision Practice in Long-Term Care Hospitals and Facilities in Korea
Dayeong Yeo, Hae Jin Kang, Hyejin Ahn, Yoo Kyoung Park
Clinical Nutrition Research.2024; 13(2): 108. CrossRef - The Status of Enteral Nutrition Formula Use by Dietitians in Hospitals Within Busan and Gyeongnam Area
Haejin Kang, Minji Woo, Eunju Park, Yoo Kyoung Park
Clinical Nutrition Research.2022; 11(1): 9. CrossRef - Dietitians View of Foodservice Sanitary Practices and Demands in Long-Term Care Hospitals
Jeonghyeon Woo, Hee-Sook Lim, Hee-Joon Baek, Dal Lae Ju, Youri Jin, Jieun Lee, Hwayoung Yoon, Wan-Soo Hong, Yoo Kyuong Park
Clinical Nutrition Research.2021; 10(3): 192. CrossRef - Analysis of Clinical Nutrition Management Performance and Importance of Clinical Nutritionists According to the Accreditation of Mental Medical Institutions
Song-Hee Kim, Yong-Ju Jeong
Quality Improvement in Health Care.2019; 25(2): 56. CrossRef - Nutrition Care Management Practices for In-Patients with Dysphagia in Korean Clinical Settings
Dasom Kim, Kyung-Eun Lee
Clinical Nutrition Research.2019; 8(4): 272. CrossRef - Importance and Performance of Nutrition Management for In-Patients with Dysphagia Perceived by Dietitians at Clinical Settings in Seoul and Gyeonggi Areas
Kyung-Eun Lee, Dasom Kim
Journal of the East Asian Society of Dietary Life.2019; 29(5): 421. CrossRef - Status of Foodservice Operations in Long-term Care Facilities for the Elderly : Focus on the Gwangju Metropolitan City
Gyusang Han, Eunju Yang
Journal of the East Asian Society of Dietary Life.2018; 28(5): 337. CrossRef - Importance-Performance Analysis of Clinical Nutrition Management in Convalescent Hospitals in the Gyeongnam Area
Seon-Jeon Lee, Eunju Park
Journal of the Korean Dietetic Association.2016; 22(1): 53. CrossRef - Job importance, job performance, and job satisfaction in dietitians at geriatric hospitals or elderly healthcare facilities in Jeju
Hye-Sook Kang, Yunkyoung Lee, In-Sook Chae
Journal of Nutrition and Health.2016; 49(3): 189. CrossRef - Comparison of Health Status and Mini Nutritional Assessment according to Self-esteem of Elderly in Care Hospital
Eun-mi Kim, Jin Kwon
Journal of the East Asian Society of Dietary Life.2015; 25(4): 631. CrossRef - Effect of Job Satisfaction and Self-Esteem on Psychological Burnout in Dietitians at Geriatric Hospital in Busan
Jae-Soo Suh, Ju-Hyun Kim, Jeong-Sook Lee
Journal of the Korean Dietetic Association.2015; 21(4): 261. CrossRef - Foodservice Satisfaction of Patients over 60 according to the Type of Foodservice Operation: The Case of B Hospital
Shin Hey Lee, Jung Hwa Choi
The Korean Journal of Community Living Science.2015; 26(4): 683. CrossRef - Clinical Nutrition Services of a Long-term Care Hospital in Korea
Mi Hyang Um, Eun Soon Lyu, Song Mi Lee, Seung Min Lee, Eun Lee, Jin A Cha, Mi Sun Park, Ho Sun Lee, Mi Yong Rha, Yoo Kyoung Park
Korean Journal of Community Nutrition.2015; 20(3): 220. CrossRef - Dietitians' Perception of Importance about Standards of Foodservice Management Associated with Long-Term Care Hospital Accreditation
Joo-eun Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(10): 1558. CrossRef - Job Satisfaction Level and Related Factors among Korean Hospital Dietitians
Eun Hee Jang, Eun Soon Lyu, Song Mi Lee, Yoo Kyung Park, Eun Lee, Jin A Cha, Mi Sun Park, Ho Sun Lee, Mi Young Rha, Seung Min Lee
Journal of the Korean Dietetic Association.2014; 20(4): 257. CrossRef - Development of Job Description of Clinical Dietitians in Hospitals by the DACUM Method
Jin-A Cha, Kang-Eun Kim, Eun-Mi Kim, Mi-Sun Park, Yoo-Kyoung Park, Hee-Joon Baek, Song-Mi Lee, Soo-Kyong Choi, Jung-Sook Seo
Journal of the Korean Dietetic Association.2013; 19(3): 265. CrossRef - Importance-Performance Analysis of Evaluation Indicators in Hospital Nutrition Department
Joo-Eun Lee
Journal of the Korean Dietetic Association.2012; 18(4): 326. CrossRef - Job Performance, Perception of Job Importance, and Job Satisfaction in Dietitians Working in Geriatric Hospitals in Busan
Na-Young Kim, Gyeong-Mi Seong, Jeong-Sook Lee
Journal of the Korean Dietetic Association.2012; 18(4): 356. CrossRef
- Snack Provision Practice in Long-Term Care Hospitals and Facilities in Korea
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- 18 Crossref
- [English]
- Korean and Chinese University Students' Importance and Performance Analysis for Quality Attributes by Coffee Type in Daejeon
- Hye Young Kim, Hye Kyung Chung, Hae Young Lee
- Korean J Community Nutr 2011;16(4):511-524. Published online August 31, 2011
- DOI: https://doi.org/10.5720/kjcn.2011.16.4.511
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Abstract
PDFPubReader
- The purposes of this study was to investigate importance and performance for coffee quality attributes in Korean and Chinese university students by 3 types of coffee; coffee in coffee houses, coffee in vending machines and canned/bottled coffee. Survey was done for 360 students in Daejeon with developed questionnaires including general information, favorite type of coffee and 15 quality attributes of coffee. Finally, data from 168 Korean and 126 Chinese university students was used for statistical analysis by SPSS 18.0 package program. Results of this study were as follows: for favorite type of coffee, the rates of coffee in coffee houses, coffee in vending machines and canned/bottled coffee were 43.0% 34.8% and 22.2% in Korean students and 8.7%, 78.0%, and 12.2% in Chinese students, respectively. Comparing Chinese students and Korean students showed higher importance for several quality attributes of coffee in coffee house (p < 0.05), but lower importance for most quality-attributes of coffee in vending machine (p < 0.05) and canned/bottled coffee (p < 0.05). According to importance and performance analysis, strategies for increasing satisfaction were to improve 'price' of canned/bottled coffee in Korean students, and 'taste', 'volume', 'concentration' and 'variety' of canned/bottled coffee and 'freshness' of coffee in vending machine in Chinese students. These results suggested that differentiated marketing plans between Korean and Chinese university students should be needed in coffee industry.
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Citations
Citations to this article as recorded by- Influence of Language of Packaging Labels on Consumers’ Buying Preferences
Han-Chiang Ho, Candy Lim Chiu, Dai Jiang, Jiale Shen, Hong Xu
Journal of Food Products Marketing.2019; 25(4): 435. CrossRef - Health-related Factors and Nutritional Status in Shift-workers at Coffee Shops - Focused on Single Women in Twenties in Seoul -
Seung-Lim Lee, Soo-Jin Kim
Korean Journal of Community Nutrition.2013; 18(5): 467. CrossRef - Importance-Performance Analysis of Quality Attributes of Coffee Shops and a Comparison of Coffee Shop Visits between Koreans and Mongolians
Mi-Na Jo, Bolorerdene Purevsuren
Journal of the Korean Society of Food Science and Nutrition.2013; 42(9): 1499. CrossRef - IPA Analysis according to the Attributes of the Franchise Coffee Shop Selection of College Students in Busan
Kyung-Hee Kim
Journal of the Korean Society of Food Culture.2013; 28(2): 195. CrossRef - Analysis of University Student' Perception of Coffee Shop Prices through Price Sensitivity Measurements
Hyun-Ah Kim
Journal of the Korean Society of Food Science and Nutrition.2012; 41(8): 1182. CrossRef - A Study on the Differences in Dietary Satisfaction with Age in North Korean Refugees
Eun-Jung Lee, Yong-Qin Pei
Journal of the Korean Society of Food Culture.2012; 27(6): 636. CrossRef - Survey on Consumption of Coffee Beverages and Energy Contribution Ratios of Coffee Beverages and Accompanying Snacks by College Students in Daejeon City and Chungnam Province in Korea
Young-Hee Lim, Sun-Hyo Kim
Journal of the Korean Society of Food Culture.2012; 27(3): 240. CrossRef - Changes in Food and Nutrient Intakes of College Students between 1999 and 2009
Han Byul Jang, Hwa Young Lee, Young-Hee Han, Jeehye Song, Ki Nam Kim, Taisun Hyun
Korean Journal of Community Nutrition.2011; 16(3): 324. CrossRef - The Antecedents of Coffee Satisfaction by Lifestyle Segments for Korean and Chinese University Students in Korea
Hye-Kyung Chung, Hye-Young Kim, Hae-Young Lee
Korean Journal of Community Nutrition.2011; 16(6): 782. CrossRef
- Influence of Language of Packaging Labels on Consumers’ Buying Preferences
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- 9 Crossref
- [English]
- Performance and Importance Analysis of Dietitian's Task in Public Health Nutrition Areas
- Hae Ryun Park, Jin A Cha, Young Suk Lim
- Korean J Community Nutr 2008;13(4):540-554. Published online August 31, 2008
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Abstract
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- The purpose of this study was to analyze task performance and importance level of the dietitian who is working in the public health nutrition area. Work oriented job analysis methodology was employed for the study purpose. Subjects of 38 dietitians currently working at health centers in 2002 were recruited. Based on the focus group interview with 7 public health nutritionists and 7 professors, information about task elements was collected. Questionnaires measuring work performance and self-perception of importance of the selected task elements were administered. The results of this study can be summarized as follows; 1) The tasks with high performance and importance level among 20 tasks are developing nutrition education material (B1), nutrition services for adults and the elderly (C3), writing the proposal for nutrition services (A2), evaluating service effect (A4), improving professionalism (E1), and self management (E2). 2) The task elements with high performance and importance level among weekly task elements are nutrition education for diabetes (C56), nutrition counseling for adults (C47), nutrition for hypertension (C53), managing and keeping records (C80), nutrition education for kindergarten and nursery school children (C42), searching for nutrition education materials (B26), and searching for media (B27). 3) The number of task elements with high performance and importance level among monthly task elements are 13 in the planning and evaluation of public health nutrition service, and 5 in developing nutrition education materials. The tasks of a dietitian in the public health center show a very wide spectrum. However dietitians recognize most of the tasks are important even though they cannot perform those tasks adequately.
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- [English]
- Evaluation of the Perceived Performance on Sanitary Management of Cooked Foods in Foodbanks
- Yun Kyung Hwang, Ki Hwan Park, Kyung Ryu
- Korean J Community Nutr 2006;11(2):240-252. Published online April 30, 2006
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Abstract
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- A survey was implemented to suggest basic data for assuring the safety of cooked foods in foodbank operations. A questionnaire consisted of total 48 items including general characteristics, basic inputs and perceived importance/performance of sanitary management. One hundred twenty-eight responses among the 267 nationwide foodbanks were used for the statistical analysis. About forty-one percent of foodbanks was operated a period of 1-3 years and 43.0% of them were managed by social welfare organizations. The number of staff was only 0.5 person per operation with the whole responsibility and 1.0 with additional work, and thus most of the work was managed by volunteers. Job satisfaction was shown to be moderate and was affected by specialty and salary mostly. The facilities and equipment in foodbanks were not enough to operate and freezers/refrigerators were the top priority to supplement. Most of the respondents attended a nationwide level sanitary education program (79.7%), but complained not enough frequency of education (90%). The sanitary status of the donated foods was considered as satisfactory but some safety practices had to be improved, including personnel expenses and operating costs in the district level, a sanitary awareness of the donors and a general management of the facilities and equipment. An assessment on sanitary management resulted in an overall average of 4.45 out of 5 points in importance and 3.85 in performance showing the high level of sanitation perception in foodbank managers. From the IPA analysis, the fields found to be improved were sanitation management during cooking and temperature control as well as cleanliness and sanitation of both transport vehicle and refrigerator/freezer. To secure the food safety in foodbanks, consequently, personnel support, supplement of facilities and equipment, intense sanitation education and development of sanitation management program is needed.
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- [English]
- Importance, Support and Application for Contract Foodservice Management Company's Infra-System in the Viewpoint of Headquarters and Branch Office
- Il Sun Yang, Moon Kyung Park, Kyung Soo Han, In Sook Chae, So Hyun Park, Hae Young Lee
- Korean J Community Nutr 2004;9(2):233-240. Published online April 30, 2004
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Abstract
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- This study was design to grope the suggestions leading synergic effects by bridging the gap between headquarters and branch office, and so to identify the infra-system of contract foodservice management company (CFMC) necessary for operating any kind of branch office including school, hospital and business and industry (B&I). Among 8 categories consisted of infra-system in CFMC, 'C8. Evaluation & analysis for branch office's operation' was the most important category in the headquarter's viewpoint, while 'C3. Sanitation management system' was the most important category in branch office's viewpoint. In support and application, 'C3. Sanitation management system' was the highest category in both headquarters and branch offices including school, hospital and B&I. As a result of analysis on gap between main and branch office in importance, support and application in 8 categories, the efforts of communication and community of perception for infrastructure were needed, because 'C4. Education & training for human resource management (HRM) system' and 'C8. Evaluation & analysis for branch office's operation' in importance, 'C2. Menu management system', 'C4. Education & training for HRM system', 'C6. Facility & utility support system' and 'C8. Evaluation & analysis for branch office's operation' in support had a gap. Correlation analysis to grasp the relation between importance of infra-system and headquarters' support or branch office's application showed that headquarters's importance and support were correlated positively in 'C3. Sanitation management system', 'C6. Facility & utility support system', 'C7. Customer satisfaction management system' and 'C8. Evaluation & analysis for branch office's operation' and branch office's importance and application were correlated positively in 'C1. Procurement & food processing system', 'C5. Management Information system', 'C7. Customer satisfaction management system' and 'C8. Evaluation & analysis for branch office's operation'. Lastly, 'C6. Facility & utility support system' in the branch office of school and hospital and 'C2. Menu management system' in the branch office of B&I were high in importance, low in support and application, therefore intensive support for these categories was needed. In conclusion, continuous check and improvement for categories, which were identified as an urgent problems to be solved in this study, among infra-structure qualifying for CFMC,would enable contract foodservice industry that has grown quantitatively till now to grow qualitatively.
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- [English]
- The Factors Associated with Weight Control Experiences among Adolescents: Based on Self-esteem, Body-cathexis, Attitudes toward the Body, Anthropometric Characteristics and Perceptions of Body Shape
- Eun Sil Her, Hyun Jin Kang, Kyung Hea Lee
- Korean J Community Nutr 2003;8(5):658-666. Published online October 31, 2003
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Abstract
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- This study was carried out to investigate among adolescents (total = 729) the relationship between their self-esteem, body-cathexis, their attitudes toward the importance of their bodies, their anthropometric characteristics, their perceptions of their body shapes and their experiences with weight control. The results are summarized as follows: The mean values for self-esteem and body-cathexis were generally low, but these values were significantly higher among boys than girls (p < 0.01 - 0.001). However the mean values for their attitudes toward the importance of their bodies were relatively high and were significantly higher among girls than boys (p < 0.01). The mean values for Percent Ideal Body Weight (PIBW) and Body Mass Index (BMI) were normal and no significant differences between the genders were observed. The distribution of the PIBW and the BMI values showed a higher rate for normal weights among the girlsand a higher rate for underweightedness and obesity among the boys (p < 0.01). With regard to their perception of their body image, among the boys, their current figures were almost identical with their idea of an ideal figure, but among the girls, their idea of an ideal figure was thinner than their current figure. The girls were more dissatisfied with their own body image than the boys (p < 0.001). Fifty-four percent of the subjects had previous weight control experience, and the girls had significantly more experience than the boys (p < 0.001). Their main reason for practising weight control was to lose weight (65.3%). Those who had more weight control experience had lower satisfaction with their body shapes, higher PIBW, higher BMIs or currently had fatter figures. Their standard image of their figures was influenced by TV (40.3%) and friends (36.9%). There was a weakly positive correlation between their self-esteem and their satisfaction with their body shapes, and a weakly negative correlation between their satisfaction with their body shapes and their attitudes toward the importance of their bodies. These results suggest the necessity for an educational program for adolescents as to foster a positive body image. Such a program should consider psychological factors such as selfesteem, satisfaction with body shape and attitudes toward the importance of the body
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- [English]
- Customer Perception Levels towards Service Quality Attributes of University Residence Hall Foodservice by Importance-Performance Analysis
- Ilsun Yang, Hyeaung Kang, Chihyun Weon
- Korean J Community Nutr 2000;5(4):662-671. Published online December 31, 2000
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Abstract
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- The purpose of this study was to analyze university students' perception of service quality attributes in residence hall foodservice. Questionnaires were hand delivered to 1,210 university students residing in a residence hall. A total of 1,011 was usable, resulting in an 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. A statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, chi2-test, t-test, ANOVA, Spearman Correlation, and Common factor Analysis, and Importance- Performance Analysis(IPA) was completed. Significant negative correlations between importance and performance were found with 'abundance of foods'(p<0.001), 'discontent handling'(p<0.001), and 'availability of new menus'(p<0.01). factors including food, menu, sanitation, atmosphere, facilities, employee's attitude, and convenience were rearranged and a new dimension was created with the service. Employee's attitude and service factors received the highest scores in customer perception of importance and performance. Food, menu, and convenience factors were included in Quadrant A. female students had significantly higher importance mean scores than males, while males had significantly higher Performance mean scores.
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- [English]
- A Survey of the Customer Satisfaction of Military Foodservice for their Improvement
- Hye Sang Lee, Young Soon Han, Jae Man Lee
- Korean J Community Nutr 2000;5(3):522-528. Published online September 30, 2000
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Abstract
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- The purpose of this study was to provide basic reference materials for improving the quality of the military foodservice so that they can satisfy the customers needs. The questionnaires employed in this study were developed based on the IPA(Importance Performance Analysis). The questionnaires for the military customers(Group A which is the smaller size then Group B which is larger in size ; a criteria for the classification is the number of soldiers served in the foodservice facilities) consist of demographic variables, concerns about the military foodservice, and service practices. A total of 656 military customers answered the questionnaires. A statistical data analysis was conducted using the SPSS/win package program for descriptive analysis, a chi2-test and t-test. The results of this study could be summarized as follows : The IPA in case of Group A showed the following attributes in Quadrant A("focus here") : (1) availability of the meals that the customers prefer, (4) taste of the food, (16) cooking methods that the customers prefer, (17) the overall quality of the breakfast. The IPA in case of Group B showed the following attributes in Quadrant A("focus here") : (11) cleanliness, (12) kindness of the foodservice personnel, (15) the overall quality of the service, (17) the overall quality of the breakfast. The opinion of the Group A on the improvement of military foodservice was significantly different from that of Group B in the areas of meals/service improvement, problems in military foodservice, improvement in service methods, etc.(p<0.05).
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