Relationship between TQM Performance and Organizational Culture of Dietitians in Institutional Foodservice

단체급식소 영양사의 종합적 품질경영(TQM) 수행과 조직문화와의 관계 규명에 관한 연구

  • Cho, Ki-Won (Department of Food & Nutrition, Gyeongsang National University) ;
  • Suh, Euy-Hoon (Department of Information statistic, Gyeongsang National University) ;
  • Yoon, Ji-Young (Department of Food & Nutrition, Myongji University)
  • 조기원 (경상대학교 식품영양학과) ;
  • 서의훈 (경상대학교 정보통계학과) ;
  • 윤지영 (명지대학교 식품영양학과)
  • Published : 2007.04.30


This study was designed to investigate the correlation between perceived TQM performance and organizational culture of dietitians. The objective of the study is to help the management of foodservice by providing a direction which will elevate perceived TQM performance of dietitians and presenting plans which will ensure effective dietitians. Questionnaires handed out to 308 dietitians worked in institutional foodservice operation including elementary, middle and high schools, hospitals, business and industries. In terms of TQM importance and performance, the more important dietitians perceived, the higher their performance level rose. Data form the IPA, external and internal customer satisfaction, executive ability, communication system and technology, information technology and application ability, food process, strategy, and leadership were required further improvement by dietitians. Of present organizational culture model, human relations model and open systems model were more likely to be adopted by dietitians in middle and high schools. According to the type of foodservice management, the open systems model was more preferred by dietitians from self-operated operations rather than respondents from contracted operations. Canonical correlation analysis between TQM performance and organizational culture showed canonical correlation to be higher (canonical correlations coefficient: .66). In conclusion, TQM performance-organizational culture showed higher canonical correlation. In the organizational culture, foodservice operation is capable of improving the aims for the rational goal model and the open systems model. The results showed that TQM performance and organizational culture had significant relationship, especially positive organizational culture emphasizing on internal process and rational goal model would have influence on TQM performance of dietitians. Foodservice operation, however, should recognize importance of open and development culture to improve dietitians' TQM performance. To apply open system foodservice organization should encourage dietitian and foodservice employees to challenge and compete for the works, Moreover, organizational effort such as information exchange program and support system should be established.


dietitians;organizational culture;TQM


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