A Study on School Dietitians' Satisfaction with Foodservice Facilities and Utilities in the Chonbuk Area of Korea

전북 지역 학교 급식 영양사의 학교 급식 시설${\cdot}$설비에 대한 만족도 연구

  • Choi, Hyu-Yeun (Research Institute of Human Ecology, Chonbuk National University) ;
  • Rho, Jeong-Ok (Dept. of Food Science and Human Nutrition, Chonbuk National University)
  • 최혜연 (전북대학교 인간생활과학연구소) ;
  • 노정옥 (전북대학교 식품영양학과)
  • Published : 2007.06.30


This study was conducted to investigate the satisfaction of school dietitians with foodservice facilities and utilities in the Chonbuk area of Korea. Self-administered questionnaires were collected from a total of 22 dietitians. Statistical data analysis was completed using the SPSS v. 10.0 program. The results are summarized as follows. Among the 222 school foodservice systems, 68.5% of the schools prepared meals the conventional way and 31.5% prepared them the commissary way. Most of the school foodservice facilities were located on the first floor. Satisfaction with the location of the foodservice facility was not significantly different between the conventional and commissary systems. However, overall dietitian satisfaction with the foodservice facility locations was poor. Approximately 30% of the dietitians responded that one of the most important problems for foodservice management was the limited space and worn-out equipments in the kitchens. For dietitians' satisfaction on the types of facilities present, most schools had constructed dietitian offices, food storage facilities, cafeterias, rest rooms, dressing rooms, and preparation facilities. Yet, the amenities most often missing were storage facilities, preparation facilities, dressing rooms, rest rooms, etc. For overall satisfaction with the status of facilities and utilities, we found no significant differences between dietitians in the conventional(2.89) and commissary foodservice systems(2.86); however, the satisfaction level among the dietitians was poor. Therefore, governmental regulation agencies need to review and approve plans prior to the new construction or extensive remodeling of school foodservice facilities. Finally, content analysis was also conducted regarding the dietitians' opinions on foodservice facilities and utilities.



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