Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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An Analysis on the Priority of Selection of Supplier for School Food Service Materials

학교급식 식자재 공급업체 선정요인의 우선순위에 관한 연구

  • Park, Myung-Joo (Department of Hotel Foodservice Cuisine, KyungNam Information College) ;
  • Kim, Suk-Whan (Department of Food Science & Nutrition, Dong-A University) ;
  • Lee, Joung-Sil (Department of Tourism Management, Tong Myoung University)
  • 박명주 (경남정보대학 호텔외식조리과) ;
  • 김석환 (동아대학교 식품영양학과) ;
  • 이정실 (동명대학교 관광경영학과)
  • Published : 2008.08.30
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Abstract

The purpose of this study is to examine how nutritionists, principals and parents evaluated the importance and priorities of different selection factors for food materials suppliers in an attempt to suggest how to ensure the best supplier choice, since the selection of the best supplier was mandatory for the successful TQM of school food services. This study especially aims to develop priority alternatives based on relative rather than absolute assignments on selection of suppliers for school food service materials. To apply AHP, the selection factors of a food materials suppliers were grouped into five categories, which included quality, service, reliability, hygiene and price. And the five categories involved 28 elements. As the result, quality was considered most crucial on the whole, followed by service, reliability, hygiene and price; and food labeling in the category of quality evaluated as that of first priority in the totality evaluation elements.

Keywords

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