Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Importance-Performance Analysis about Sanitation Management Items at General Hospital Foodservice Operations

일부 종합병원 급식소 위생관리 항목에 대한 중요도-수행도 분석

  • Song, Youn-Ji (Department of Food and Nutrition, Daegu University) ;
  • Bae, Hyun-Joo (Department of Food and Nutrition, Daegu University)
  • 송윤지 (대구대학교 식품영양학과) ;
  • 배현주 (대구대학교 식품영양학과)
  • Received : 2013.01.28
  • Accepted : 2013.02.21
  • Published : 2013.02.28
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Abstract

The purpose of this study was to analyze the gap between importance and performance in perceived sanitation management for general hospital foodservice operations. Data were collected through surveys given to 168 hospital dietitians in the Seoul-Incheon, Gyeonggi-do, Daegu, and North Gyeongsang province. The 65 questionnaires from total questionnaires were usable and the response rate was 38.7%. All statistical analyses were conducted using the SPSS package program (version 20.0) for t-test, ANOVA, and importance-performance analysis (IPA). According to the importance and performance analysis for 26 items, the importance score was significantly higher than the performance score for 22 items. In addition, the results of IPA showed the following areas as improvement priorities: handling foods on working table and management of distribution temperature. In conclusion, the performance level of prerequisite programs applying to the hospital foodservice needs improvement, especially cross-contamination prevention and temperature control for distribution. Additionally dietitians should be educated about sanitation management items that perceived to be less important than the others.

Keywords

References

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