Menu satisfaction survey for business and industry foodservice workers - Focused on food preferences by gender -

산업체 근로자들의 급식 메뉴에 대한 만족도 조사 - 성별에 따른 기호도 중심으로 -

  • Baek, Ok-Hee (Department of Food and Nutrition, Chung-Ang University) ;
  • Kim, Mi-Young (Department of Food and Nutrition, Chung-Ang University) ;
  • Lee, Bog-Hieu (Department of Food and Nutrition, Chung-Ang University)
  • 백옥희 (중앙대학교식품영양학과) ;
  • 김미영 (중앙대학교식품영양학과) ;
  • 이복희 (중앙대학교식품영양학과)
  • Published : 2007.09.30

Abstract

The purpose of this study was to evaluate satisfaction degree on menu served and identify food preference of the meal served to 271 business and industry foodservice workers from 4 institutions by gender difference. The demographics indicated that male(54.6%) and female(45.4%) were about an half each, mean age was ranged from 20 to 39 years old. The workers were not contented with most of menu quality attributes served from past foodservice operation. Primary complaint was improper temperature of the meal. Most workers liked meat and fish(52.1%) the most. Sensory quality evaluation from all workers was 3.37 points out of 5 points. However, female workers rated higher on the most of menu(3.72 points) compared with that of male workers(3.35 points), indicating that satisfaction was higher in the female workers(p<0.05). Mean preference of all the menu according to food type also have shown higher in female(3.52 point) than in male(3.45 point). Best food preference according to food type considering cooking method of male was given to barley rice, boiled rice with assorted mixtures, marine product stew, and Kimchi stew. On the other hand, females cared for curried rice, hash rice, and spaghetti but males have shown low preferences to those foods females liked. Also, females liked more of fried, grilled and broiled food. However, both males and females showed indifferent taste about the food cooked with steamed and stewed. From the findings, the business and industry foodservice workers were not well satisfied with menu quality considerably and differed in food preferences by gender clearly. Therefore, the manager of foodservice institution require to consider composition of gender ratio in menu preparation along with sensory quality evaluation to lead the successful foodservice management.

Keywords

menu quality attribute;food preference;business and industry foodservice workers;gender difference

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