The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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A Case Study on Quality Improvement of Employee Foodservice in Hospital, Seoul - Focused on Cost Control by the Quantity of Non-Offered Meal -

서울 지역 종합병원 직원 급식서비스의 질 향상 사례 연구 -잔식량 분석에 의한 원가 관리 중심으로 -

  • Lee, Seung-Lim (SL Dietary Life Research Center, Dept. of Food and Nutrition, Hanyang University)
  • 이승림 (SL 식생활연구소, 한양대학교 식품영양학과)
  • Received : 2010.08.12
  • Accepted : 2010.09.15
  • Published : 2010.09.30
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Abstract

The objective of this study was to analyze the effects of non-offered meal on waste reduction in foodservice. To this end, the quantity of non-offered meal before and after Quality Improvement(QI) activity was analyzed, and employee satisfaction with foodservice was investigated. Statistical data analyses can be summarized as follows: The daily quantity of non-offered meal decreased significantly after QI(p<0.001)($27.80{\pm}3.14\;kg$ before QI and $7.22{\pm}4.17\;kg$ after QI). Among 7 items related to employee satisfaction, kindness of meal service staffs improved significantly after QI(p<0.05)($4.05{\pm}0.74$ before QI and $4.21{\pm}0.17$ after QI). No significant difference was found in the variety of menus, or cooking/seasoning of food, and there seemed to be greater satisfaction with taste of food after QI.

Keywords

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