Seung-Hee Baek

doi:10.5720/kjcn.2014.19.1.51

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Original Article
Application of Analytical Hierarchy Process in Analyzing the Priorities of Strategy for Improving the Army Military Foodservice: Seung-Hee Baek; Korean Journal of Community Nutrition 2014;19(1):51-59.
DOI: https://doi.org/10.5720/kjcn.2014.19.1.51
Published online: February 28, 2014

Department of Foodservice management, Shingu College, Seongnam, Korea.

Corresponding author: Seung-Hee Baek, 377 Gwangmyeong-ro, Seongnam, Korea. Tel: (031) 740-1571, Fax: (031) 740-1590, moscow@shingu.ac.kr

• Received: November 17, 2013 • Revised: December 30, 2013 • Accepted: February 12, 2014

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.

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Abstract
NOTES
REFERENCES

Abstract

The current exploratory study presents the Analytical Hierarchy Process (AHP) as a potential decision-making method to obtain the relative weights of alternatives through pairwise comparison in the context of hierarchical structure. The aim of this study was to elicit prior strategy to improve army military foodservice. Content analysis and seven times of in-depth interview from 13 officers of the Ministry of National Defense were conducted to develop the hierarchical structure for AHP analysis. Questionnaires were distributed to 61 foodservice managers and 39 dietitian and military foodservice officers. The highest-ranked strategy for improving military foodservice was the 'renewal of the kitchen facilities' (0.2578), followed by 'enlargement of foodservice operating staffs' (0.2345), 'specialization of sanitation & foodservice management' (0.2222), 'Practical foodservice budget control' (0.1394), and 'menu variety & standardized recipe' (0.1281). 'Enlargement of foodservice facilities' (0.3995), 'increase the no. of kitchen police' (0.3463), 'sanitary & cooking training reinforcement of kitchen police' (0.4445), 'management of foodservice budget by total amount' (0.5043), and 'standardization of mass cooking' (0.3571) were the highest overweight item in each strategy. The study also compared the relative weights of alternatives of foodservice managers with that of dietitians and military foodservice officers. Those two groups revealed some difference in their priority of important strategy regarding army military foodservice. The results of this study would provide the data for making a policy or compilation of the budget regarding army military foodservice.
Keywords: army military foodservice; Analytical Hierarchy Process (AHP); relative weights

NOTES

This research was supported by a grant from the National Research Foundation of Korea (NRF-2008-331-C00316).

REFERENCES

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Fig. 1

AHP model for qualitative improvement in army military foodservice.

Table 1

General characteristics of the subjects

1) Instructor, transportation battalion, 2) Ministry of National Defense, 3) Army hospital, boot training battalion

Table 2

Overall Overweight of factors and items

Table 3

Overall ranking of factors by groups

Table 4

Ranking of items by groups

Figure & Data

REFERENCES

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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. CrossRef

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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. Published online February 28, 2014

DOI: https://doi.org/10.5720/kjcn.2014.19.1.51

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Application of Analytical Hierarchy Process in Analyzing the Priorities of Strategy for Improving the Army Military Foodservice

Fig. 1 AHP model for qualitative improvement in army military foodservice.

Fig. 1

Application of Analytical Hierarchy Process in Analyzing the Priorities of Strategy for Improving the Army Military Foodservice

Table 1

General characteristics of the subjects

1) Instructor, transportation battalion, 2) Ministry of National Defense, 3) Army hospital, boot training battalion

Table 2

Overall Overweight of factors and items

Table 3

Overall ranking of factors by groups

Table 4

Ranking of items by groups

Table 1 General characteristics of the subjects

1) Instructor, transportation battalion, 2) Ministry of National Defense, 3) Army hospital, boot training battalion

Table 2 Overall Overweight of factors and items

Table 3 Overall ranking of factors by groups

Table 4 Ranking of items by groups