대한영양사협회학술지 (Journal of the Korean Dietetic Association)

  • 제8권1호
  • /
  • Pages.19-25
  • /
  • 2002
  • /
  • 1225-9861(pISSN)
  • /
  • 2383-966X(eISSN)
대한영양사협회 (The Korean Dietetic Association)
권호 표지

교직원 급식소 리모델링을 위한 교직원들의 급식 서비스 요구도 분석 - 질적연구의 활용 -

Assessment of University Faculty Needs for Developing Managerial Strategies : A qualitative research application

  • 양일선 (연세대학교 생활과학대학 식품영양전공) ;
  • 이해영 (연세대학교 생활과학대학 식품영양전공) ;
  • 박문경 (연세대학교 생활과학대학 식품영양전공) ;
  • 김동훈 (연세대학교 상경대학 경영학전공) ;
  • 신서영 (연세대학교 식품영양과학연구소) ;
  • 차진아 (전주기전여자대학 식품영양계열)
  • Yang, Il-Seon (Department of Food & Nutrition, Yonsei University, Seoul, Korea) ;
  • Lee, Hae-Yeong (Department of Food & Nutrition, Yonsei University, Seoul, Korea) ;
  • Park, Mun-Gyeong (Department of Food & Nutrition, Yonsei University, Seoul, Korea) ;
  • Kim, Dong-Hun (Department of Business Administration, Yonsei University, Seoul, Korea) ;
  • Sin, Seo-Yeong (Research Institute of Food & Nutritional Sciences, Yonsei University, Seoul, Korea) ;
  • Cha, Jin-A (SchooI of Food Science & Nutrition, Chonju Kijeon Women's College Chonju, Korea)
  • 발행 : 2002.02.02
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초록

The purposes of this study were to : (1) identify the faculty and staffs' patronage behaviors, (2) evaluate customer perception and complaint on service quality attributes, (3) diagnose customer needs to construct scheme for building a new faculty foodservice. The qualitative method of this research was proceeded by interviewing 20 individuals. Most respondents considered that 'taste', 'atmosphere', 'clean and sanitation', and 'menu variety' were important rather than 'price' in general faculty foodservice. Therefore, 'taste', 'menu variety', 'atmosphere' were the most important service attributes for remodeling present faculty foodservice.

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