Korean Journal of Community Nutrition

Original Articles

[English]
Evaluation of the Quality Attribute and Satisfaction on School Foodservice in 2010: Il Sun Yang, Bo Sook Yi, Moon Kyung Park, Seung Hee Baek, Yoo Sun Chung, Jin Yi Jeong, Yoon Ji Kim, Hye Young Kim; Korean J Community Nutr 2013;18(5):491-504. Published online October 31, 2013; DOI: https://doi.org/10.5720/kjcn.2013.18.5.491

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.

Citations

Citations to this article as recorded by

Acceptability of School Menus: A Systematic Review of Assessment Methods
Síntia Almeida Santana, Sueny Andrade Batista, Dayanne da Costa Maynard, Verônica Cortez Ginani, Renata Puppin Zandonadi, Raquel Braz Assunção Botelho
International Journal of Environmental Research and Public Health.2023; 20(3): 2242. CrossRef
School Foodservice Employees’ Perception on Food Waste Generation and Needs to Improve Foodservice for Plate Waste Reduction in Gyeonggi Province
Kyung-Eun Lee, Jiyeon Choi
Journal of the East Asian Society of Dietary Life.2019; 29(5): 408. CrossRef
Development of Model for 「The Survey on School Foodservice Program」
Hae-Young Lee, Bo-Sook Yi, Jina Cha, Sun-Ok Ham, Moon-Kyung Park, Mi-Nam Lee, Hye-Young Kim, Haeng-Hwa Kang, Jin-Wook Kwon, Yun-Hui Jeong
Korean Journal of Community Nutrition.2019; 24(1): 60. CrossRef
Perception of Use of Environment-friendly Agricultural Products during School Foodservice of Mothers of Elementary School Students in Gyeonggi
Young-Un An, Myung-Hee Kim, Mi-Kyeong Choi, Mi-Hyun Kim
Korean Journal of Community Nutrition.2018; 23(3): 234. CrossRef
Effects of students' satisfaction with school meal programs on school happiness in South Korea
Sooyoun Kwon, Oksun Kim, Youngmi Lee
Nutrition Research and Practice.2018; 12(4): 342. CrossRef
Improving Perception and Satisfaction on Middle and High School Foodservice: The Role of Student Participation Program in Serving School Meals
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Exploratory study on effect of eco-friendly program in high school foodservice on adolescents' dietary behavior and satisfaction with foodservice
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Journal of Nutrition and Health.2017; 50(5): 494. CrossRef
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Journal of the East Asian Society of Dietary Life.2015; 25(2): 213. CrossRef
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Students’ Satisfaction of School Lunch According to the Dietary Habit and Educational Experience of Nutrition and Food
Sung Hee Park, Young Chan Choe
Family and Environment Research.2015; 53(4): 425. CrossRef
Use and Assessment of Home-Delivered Meal Service for Children from Low-Income Families
Jeong-A Moon, Chang-Hee Yoo, Kyung-Eun Lee
Journal of the Korean Society of Food Science and Nutrition.2015; 44(6): 935. CrossRef
A Study on the Foodservice Quality Factors and Satisfaction of Community Children Center
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The Korean Journal of Food And Nutrition.2014; 27(5): 914. CrossRef
Perception and Satisfaction of Free Foodservice in Male Middle School Students in Chungnam
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Journal of the Korean Dietetic Association.2014; 20(2): 87. CrossRef

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[English]
Comparative Analysis of the Quality Attributes Affecting Students' Satisfaction on School Lunch Service of Middle School by Year: Bo Sook Yi; Korean J Community Nutr 2012;17(4):479-493. Published online August 31, 2012; DOI: https://doi.org/10.5720/kjcn.2012.17.4.479

Abstract PDF PubReader

This study was conducted to investigate quality attributes which could affect foodservic satisfaction by the year (2005, 2008, 2011) and dining area (classroom vs. dining hall) in order to find ways to improve school lunch service and foodservice satisfaction of middle school students. The numbers of those surveyed were 1,103 students in 2005, 1,917 students in 2008, and 1,921 students in 2011. Overall foodservice satisfaction was significantly increased gradually in dining hall food service: 3.29 +/- 1.21 in 2005, 3.45 +/- 1.00 in 2008, 3.94 +/- 0.98 in 2011. In classroom food service, overall foodservice satisfaction was not significantly different between in 2005 (3.09 +/- 0.97) and in 2008 (2.98 +/- 1.02), but it was significantly increased in 2011 (4.05 +/- 1.00). Stepwise multiple regression analysis showed that overall foodservice satisfaction was most affected by the taste of food. The importance of 11 quality attributes except food sanitation and gathering feedback on school meals was significantly increased in 2011 compared with 2005. Food sanitation among 13 attributes was most important attribute in 2005 and 2011. The numbers of quality attributes affecting students' overall foodservice satisfaction were 5 to 7 by year, those attributes were almost identical with attributes which students thought importantly. Therefore, in order to increase the overall foodservice satisfaction of the school lunch service continually, it is recommended to identify the quality attributes that are important to students, and to check their levels of performance in order to overcome their differences.

Citations

Citations to this article as recorded by

Analysis of the Frequently Served Menus and Trends in Nationwide School Lunch Meals: 2021∼2023 Data from the School Meal Menu Information on the NEIS Open Educational Information Portal
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A Survey of Satisfaction with Quality attributes of Meal Services for Low-income Children in Wonju
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Evaluation of the Quality Attribute and Satisfaction on School Foodservice in 2010
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Korean Journal of Community Nutrition.2013; 18(5): 491. CrossRef

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