The Korean Journal of Community Living Science (한국지역사회생활과학회지)

The Korean Society of Community Living Science (한국지역사회생활과학회)
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Foodservice Satisfaction of Patients over 60 according to the Type of Foodservice Operation: The Case of B Hospital

급식운영방식에 따른 60세 이상 환자들의 급식 만족도 - B병원을 대상으로 -

  • Lee, Shin Hey (Major in Nutrition Education, Graduate School of Education, Yonsei University) ;
  • Choi, Jung Hwa (Dept. of Food and Nutrition, Soong Eui Women's College)
  • 이신혜 (연세대학교 교육대학원 영양교육전공) ;
  • 최정화 (숭의여자대학교 식품영양과)
  • Received : 2015.09.07
  • Accepted : 2015.11.23
  • Published : 2015.11.30
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Abstract

This study measures patients' meal satisfaction according to the type of operation (self-operation and contract operation) and identifies improvement areas. A survey was conducted using 183 contract operation patients and 60 self-operation patients receiving general meals. The mean score for satisfaction for the whole sample was 3.42 (self-operation = 3.51; contract operation = 3.39), and self-operation satisfaction was significantly higher than contract operation satisfaction. Mean scores were 2.98 for food, 3.26 for menu composition, 3.57 for sanitation, 3.78 for distribution meal services, and 3.50 for menu information. Self-operation showed a higher satisfaction level than the contract operation in food and menu composition. The ccontract operation showed a higher level of satisfaction than self-operation in sanitation, distribution meal services, and menu information. In terms of feeling dissatisfaction with meal services, both groups showed the highest dissatisfaction with food and menus, and both groups agreed on food and menus that required the greatest improvement. Based on the results, contract operation managers should develop and apply menus considering their preferences. Dietitians of self-operation strengthen communication between meal service staff and patients by carrying out periodic and systematic service education on self-operation.

Keywords

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