The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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An Evaluation of Contract Foodservice's Web sites by Importance and Performance Analysis - For Students Majoring in Food & Nutrition -

위탁 급식 업체 웹사이트 이용 실태 및 중요도.수행도 분석 -식품영양학전공 학생을 중심으로-

  • Park, Sang-Hyun (Dept. of Food & Nutrition, Sookmyung Women's University) ;
  • Jung, Hyeon-A (Dept. of Herbal Cuisine and Nutrition, Daegu Haany University) ;
  • Joo, Na-Mi (Dept. of Food & Nutrition, Sookmyung Women's University)
  • 박상현 (숙명여자대학교 생활과학대학 식품영양학) ;
  • 정현아 (대구한의대학교 한방식품조리영양학부) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학)
  • Published : 2007.12.31
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Abstract

This study was conducted to evaluate contract foodservice's websites. The survey sample consisted of students majoring in food and nutrition having good knowledge of foodservice. The questionnaire requested information related to demographics, internet usage, contract foodservice company websites, and the evaluation of the websites. The data were analyzed using SPSS for windows(version 12.0). The results are summarized as follows. From the results of the factor analysis in evaluating the contract foodservice's websites, 7 factors were generated and were defined as technology & interactivity, customer service, interface, design & convenience, contents, communication, and offering of information. Of these, technology & interactivity(p<0.05), customer service(p<0.01), interface(p<0.05), design & convenience(p<0.001), content(p<0.01), communication(p<0.01), and offering of information(p<0.01) had a significant effects in terms of the on satisfaction with a website. Since the beta of the "design & convenience" factor(0.319) was the largest, it had the greatest effect on satisfaction. In the importance performance analysis, the respondents showed high recognition on the importance, but low recognition on the performance, of aspects such as menu composition, attraction of the website, offering a FAQ section, and the operation of Q&A. Also, the importance score for 'offered relevant websites' was significantly higher than the performance score. Therefore, contract foodservice companies should take into account these aspects for improving their websites.

Keywords

References

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