Jun-Hee Kim; Se-Jeong Bae

doi:10.5720/kjcn.2015.20.1.53

Articles

Page Path: HOME > Korean J Community Nutr > Volume 20(1); 2015 > Article

Research Article
Analysis of Perception and Satisfaction of Military Foodservice that are Provided According to the Ranks of the Soldiers: Jun-Hee Kim, Se-Jeong Bae; Korean Journal of Community Nutrition 2015;20(1):53-60.
DOI: https://doi.org/10.5720/kjcn.2015.20.1.53
Published online: February 28, 2015

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: October 30, 2014 • Revised: February 4, 2015 • Accepted: February 4, 2015

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.

111 Views
0 Download
1 Crossref

prev next

Full Article

Download PDF

Abstract
Acknowledgments
Acknowledgments
REFERENCES

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

1. Baek SH. Application of analytical hierarchy process in analyzing the priorities of strategy for improving the army military foodservice. Korean J Community Nutr 2014; 19(1): 51-59.
2. Choi DY, Lee IS. Satisfaction of foodservice and eating behavior of male military personnel in Backryung-do. J East Asian Soc Diet Life 2012; 22(5): 576-584.
3. Doopedia. Cognition. 2015; cited January 28, 2015]. Available from http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000856706.
4. Jeon JM. A study on the introduction of successful outsourcing of military meals. Uiduk University; 2009; 14. MS thesis.
5. Kang BK, Lee YE. Measuring attitudes and satisfaction level towards military foodservices. J Korean Soc Food Sci Nutr 2011; 40(7): 1032-1042.
6. Kim ES, Jung BM. A survey of satisfaction and preference for military meal service and food behaviors and food habits ofsome military personnel. Korean J Community Nutr 2006; 11(4): 520-533.
7. Lee HS, Han YS, Lee JM. A survey of the customer satisfaction of military foodservice for their improvement. Korean J Community Nutr 2000; 5(3): 522-528.
8. Lee MJ, Lee YS. A survey of satisfaction and preference for military meal services in the Daegu area. Korean J Food Culture 2012; 27(2): 113-127.
9. Lee YE. An analysis on the satisfaction with the quality of school foodservice in Chungbuk province. Korean J Food Cult 2008; 23(1): 105-114.
10. Lee YM, Lee WJ, Min SH. A study on seafood dishes in military standard menu. Korean J Food Cult 2003; 18(3): 261-269.
11. Noh HJ. A study on the deviation behaviors on the military. Ewha Woman's University; 2012; 38. MS thesis.
12. Oliver RL. Measurement and evaluation of satisfaction processes in retail settings. J Retail 1981; 57(3): 25-48.
13. Son GR, Park MJ, Yoon MS, Jeong YH. Soldier satisfaction with military food service. J East Asian Soc Diet Life 2006; 16(5): 607-614.
14. Yang IS, Yi BS, Park MK, Baek SH, Chung YS, Jeong JY, Kim YJ, Kim HY. Evaluation of the quality attribute and satisfaction on school foodservice in 2010. Korean J Community Nutr 2013; 18(5): 491-504.
15. Yoo JY. Study of preference-satisfaction on the military meals of the korean marine corps using IPA technique. Kyonggi University; 2012; 23-49 MS thesis.

Table 1

General characteristics of the study subjects

Table 2

Perception with foodservice by the rank of the soldiers

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

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

1) Mean±SD

2) Not Significant

Table 5

Satisfaction with sanitation by the rank of the soldiers

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

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

Figure & Data

REFERENCES

Citations

Citations to this article as recorded by

Study on the Sodium Intake Knowledge and Practices for Reducing Sodium Intake in Soldiers
Ji Min Hwang, Sung Hee Min, Min June Lee
Journal of the East Asian Society of Dietary Life.2016; 26(6): 550. CrossRef

PubReader

Cite

CITE: export Copy Download Format; Close

Download Citation

Download a citation file in RIS format that can be imported by all major citation management software, including EndNote, ProCite, RefWorks, and Reference Manager.

Format:

RIS — For EndNote, ProCite, RefWorks, and most other reference management software
BibTeX — For JabRef, BibDesk, and other BibTeX-specific software

Include:

Citation for the content below
Citation and abstract for the content below

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

Korean J Community Nutr. 2015;20(1):53-60. Published online February 28, 2015

DOI: https://doi.org/10.5720/kjcn.2015.20.1.53

XML Download

We recommend

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

Table 1

General characteristics of the study subjects

Table 2

Perception with foodservice by the rank of the soldiers

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

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

1) Mean±SD

2) Not Significant

Table 5

Satisfaction with sanitation by the rank of the soldiers

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

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

Table 1 General characteristics of the study subjects

Table 2 Perception with foodservice by the rank of the soldiers

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

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

1) Mean±SD

2) Not Significant

Table 5 Satisfaction with sanitation by the rank of the soldiers

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

1) Mean±SD

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