The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Perception of Foodservice Quality Satisfaction by Using Attitude in Company Cafeteria - Focused on Daejon Area -

산업체 급식소의 이용 실태에 따른 급식품질 만족도 인식비교 - 대전지역을 중심으로 -

  • 김성환 (중부대학교 식품영양학과) ;
  • 김나영 (중부대학교 식품영양학과)
  • Received : 2014.12.30
  • Accepted : 2015.02.11
  • Published : 2015.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

The purposes of this study was to identify the level of satisfaction with the food quality in a company cafeteria located in Daejon. 400 people were given questionnaires, of which 341 questionnaires were returned for analysis (90.25% response rate). Our results show, 85.63% of customers eat at the cafeteria more than 3~4 times per week. 48.68% of people surveyed chose their meal based on the proximity when they enter the cafeteria. 39.59% said the most important factor for eating at the cafeteria was taste. 33.72% said it was quality. The type of food that was leftover the most was 'Guk' (soup). 52.20% said 'Guk' was leftover due to the awful taste. Food quality (34.60%) and taste (34.02%) required the most improvement according to those surveyed. Additionally, we divided food quality into 3 factors: 'sanitation & service', 'food', and 'menu composition'. People who marked down 'no other place to eat' was the reason they ate at the cafeteria also had the lowest satisfaction scores across all items (p<0.001). Improving the 'Guk' and 'meat' was rated as the most important criteria to improve satisfaction with leftover food. Unsurprisingly, the 'taste' of leftover food had the lowest satisfaction scores. Those who had the lowest quality satisfaction scores also wanted to improve 'taste', 'quality' and 'sanitation' the most (p<0.001). Based on these findings, the foodservice manager can increase the overall satisfaction with the cafeteria food by focusing on improving the taste, quality and sanitation of the food that it serves.

Keywords

References

  1. An KB, Yon MY, Lee YJ, Kim WJ. 2009. Comparison of customer satisfaction by operation types of business foodservice in Chungbuk province. Korean J Food Culture 24:721-727
  2. Baek OH, Kim MY, Lee BH. 2007. Menu satisfaction survey for business and industry foodservie workers -Focused on food preferences by gender-. Korean J Food Culture 22: 511-519
  3. Gam SO, Park JR, Kim MJ, Lee MK, Shin KH. 2007. The study of patients satisfaction and expectation of hospital foodservice. Korean J Nutrition 40:281-287
  4. Han MJ, Yoon YJ, Kim NY, Yoo YH. 2004. Satisfaction of meal and service quality in university foodservice institutions. Korean J Soc Food Cookery Sci 20:545-552
  5. Hong WS, Chang HJ. 2003. The relationship between food service satisfaction and plate wastes in elementary school students. Korean J Soc Food Cookery Sci 19:390-395
  6. Hwang RI, Kwon JH. 2008. A study of hospital foodservice satisfaction after covering hospital foodservice in the national health insurance. Korean J Community Nutrition 13:396-404
  7. Jung HY. 2013. A study on utilization and perceived service quality of the university foodservice. J Korean Soc Food Sci Nutr 42:633-643 https://doi.org/10.3746/jkfn.2013.42.4.633
  8. Kang BK, Lee YE. 2011. Measuring attitudes and satisfaction level towards military foodservice. J Korean Soc Food Sci Nutr 40:1032-1042 https://doi.org/10.3746/jkfn.2011.40.7.1032
  9. Kim ES, Jung BM. 2006. A survey of satisfaction and preference for military meal service and food behaviors and food habits of some military personnel. Korean J Community Nutrition 11:520-533
  10. Kim HY, Lee YS, Ko SH. 2010. Recently Institution Food- Service. p.325. Seoul: Hyoil Publishing Company
  11. Kim HY. 2000. Comparison of service style for plate waste in industry foodservice operation. Korean J Soc Food Sci 16:417-424
  12. Kim JA, Kim YH, Ahn MY, Lee YK. 2012. Measurement of salinity and salt content by menu types served at industry foodservice operation in Daegu. Korean J Community Nutrition 17:637-651 https://doi.org/10.5720/kjcn.2012.17.5.637
  13. Kim SJ, Kim MA. 2000. Satisfied factor analysis on foodservice quality for employee grouped by working types. J Soc Food Sci 16:437-444
  14. Kim SJ, Kim MA. 2001. Analysis of demographic backgrounds on factory foodservice quality for employee grouped by working types. J Korean Diet Assoc 7:397-409
  15. Kim YS, Lyu ES. 2003. Evaluation of patient's satisfaction with foodservice of mid-size hospital in Busan area. J Korean Soc Food Sci Nutr 32:1153-1163 https://doi.org/10.3746/jkfn.2003.32.7.1153
  16. Ko SH. 2013. A survey on customer's importance-performance of service qualities when using an cafeteria and outside restaurant in some company cafeteria. Korean J Food Cookery Sci 29:73-79 https://doi.org/10.9724/kfcs.2013.29.1.73
  17. Korean Food & Drug Administration. 2014. The statistics of food hygiene related company. Available from http://www. mfds.go.kr/index.do?mid=619 [cited 2014 December 12]
  18. Lee EY, Choi ST, Lee SB. 2007. An analysis of user satisfaction by the food service factors in the contracted food service management industry. Hospitality Management 26:113-129
  19. Lee HO, Shim JY, Kim YK, Cho MH, Choi HS, Om AS. 2001. Assesment on HACCP recognition & sanitary management of the industry foodservice manager in Seoul. Korean J Soc Food Cookery Sci 17:543-548
  20. Lee HS, Han YS, Lee JM. 2000. A survey if the customer satisfaction of military foodservice for their improvement. Korean J Community Nutrition 5:522-528
  21. Lee HY, Ahn SJ, Yan IS. 2008. Case study of menu satisfaction index in business & industry food service. J Korean Soc Food Sci Nutr 37:1443-1451 https://doi.org/10.3746/jkfn.2008.37.11.1443
  22. Lee KH, Park ES. 2010. School food service satisfaction and menu preferences of high school students -Focused on Iksan, Cheonbuk-. Korean J Community Nutrition 15:108-123
  23. Lee SL, Chang YK. 2004. A case study in quality improvement of the food service for staff-focused on food waste reducing. Korean Diet Assoc 10:25-33
  24. Lee YJ. 2006. Importance & satisfaction of students and service quality of high school foodservice: Focused on Kyungjoo city. Korean J Food Culture 21:154-160
  25. Nam EJ, Lee YK. 2001. Evaluation of sanitary management based on HACCP of business and industry foodservice operations in Taegu and Kyungpook areas. J Korean Diet Assoc 7:28-37
  26. Oh YM, Kim MH, Sung CJ. 2006. The study of satisfaction, meal preference and improvement on school lunch program of middle school boys and girls in Jeonju. J Korean Diet Assoc 12:358-368
  27. Park JS, Song YJ, Lee YS, Paik HY. 2000. Assesment of customer satisfaction of service quality in university foodservice. Korean J Community Nutrition 5:342-332
  28. Park SJ, Kim JA, Lee SY. 2004. A study on attitude and satisfaction of service quality in university foodservice. J East Asian Soc Dietary Life 14:83-91
  29. Park SW, Shin EM. 2006. A survey on the a awareness for the reduction of food wastes by the use of university cafeteria. Korean J Food & Nutr 19:91-102
  30. Seo HY, Jung BM. 2004. Comparison of foodservice management practices in the employee feeding operations of Jeonnam and Chungchong area. Korean J Community Nutrition 9: 191-203
  31. Seo SH. 2006. Perception of foodservice quality attributes of older adults; Compared by lifestyle and dining frequency in continuing care retirement communities. Korean J Community Nutrition 11:261-270
  32. Shin SM, Bae HJ. 2010. Survey on menu satisfaction and preferences of high school boarding students in Gyeonggi province. Korean J Food Cookery Sci 26:347-357
  33. Yang IS, Han KS. 1999. An analysis of customer satisfaction by operational characteristics in business & industry foodservice operated by contracted foodservice management company. Korean J Dietary Culture 15:487-495
  34. Yang IS, Park MK. 2008. Identifying the quality attributes affecting customer satisfaction of school foodservice by city and province; students, parents, and faculty. J Korean Diet Assoc 14:302-318
  35. Yang IS, Weon CH, Kang HS. 2000. Evaluation of customer's patronage behaviors and satisfaction levels toward service quality dimensions of university residence hall foodservice. Korean J Dietary Culture 15:79-94
  36. Yang IS. 1996. Foodservice management strategy and competitiveness of company. pp.117-133. The Korean Dietetic Association Symposium Book
  37. Yi JR, Shin ES, Lyu ES. 2009. Patients perception of and satisfaction on therapeutic-diets and hospitals in Busan. J Korean Diet Assoc 15:383-396