Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

Effect of Food Habits and Perceived Food Quality on Satisfaction with Elementary School Lunch in Gyeonggi Province

경기도 초등학교 급식에서 식습관과 지각된 식사품질이 만족에 미치는 영향

  • Ahn, Kyeong Ah (Major. Regional Information, Dept. Agricultural Economics and Rural Development, Seoul National University) ;
  • Byeon, Jin Young (Major. Regional Information, Dept. Agricultural Economics and Rural Development, Seoul National University) ;
  • Choe, Young Chan (Major. Regional Information, Dept. Agricultural Economics and Rural Development, Seoul National University)
  • 안경아 (서울대학교 농경제사회학부 지역정보 전공) ;
  • 변진영 (서울대학교 농경제사회학부 지역정보 전공) ;
  • 최영찬 (서울대학교 농경제사회학부 지역정보 전공)
  • Received : 2015.08.25
  • Accepted : 2015.10.20
  • Published : 2015.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

The provincial education office considers providing school lunch as a foodservice and intends to improve consumer satisfaction. This study investigates the effect of student food habits and perceived food quality on satisfaction with school lunch based on Oliver's expectancy disconfirmation theory. We test the moderating effect of student gender and school conditions, such as the location of the school, job positon of the nutrition teacher, renovating kitchen and food distributing place. Questionnaires were collected from 240 sixth graders in the eight elementary schools in Gyeonggi province from August to September 2014. Excluding inadequate questionnaires, 208 were analyzed. PLS (Partial Least Square) and bootstrap t-tests were conducted for this study. The results showed food habits affected satisfaction directly (p<0.01). The perceived food quality of the school lunch service mediated this relationship in part (p<0.01). Moderating effects identified were gender (p<0.1), nutrition teacher's position(p<0.05), and renovating kitchen (p<0.1), but not location of school or distributing place. The study revealed the importance of student food habits and perceived food quality, which had an influence on satisfaction. We make a distinction between the concepts of satisfaction and quality so as to improve student satisfaction. When it comes to offering education program about food habits, the schools with old-fashion kitchen is given priority to than renovating one.

도교육청은 학교급식을 서비스로 간주하고 소비자의 만족을 높이기 위해 노력하고 있다. 이 연구는 올리버의 기대 불일치 이론을 바탕으로 학생의 식습관과 지각된 품질이 학교 급식 만족에 영향을 주는지 검토하고자 한다. 우리는 학생의 성별과 학교 조건의 조절효과를 테스트하였다. 학교의 조건으로 검토한 것은 소재지가 농촌 또는 도시인지, 영양교사가 정규직 또는 비정규직인지, 조리 시설 현대화 사업을 실시 또는 미실시하였는지, 배식장소가 교실 또는 식당인지 등이다. 2014년 9월 경기도 소재 8개 학교 초등학교 6학년을 대상으로 설문이 실시되어 설문지 240부가 회수되었다. 불성실한 설문지를 제외하고, 전체 208부를 대상으로 PLS와 붓트랩 t-테스트를 하였다. 분석결과로 식습관이 만족에 직접적으로 영향을 주었으며(p<0.01), 학교급식 서비스의 지각된 품질이 부분적으로 둘 간의 관계를 매개하였다. 여학생보다 남학생의 경우에 식습관이 만족에 더 적은 영향을 주었다(p<0.1). 영양교사가 정규직인 경우가 비정규직인 경우보다 학생의 식습관이 만족에 더 작은 영향을 주었다(p<0.05). 조리 시설 현대화 사업을 시행한 학교의 경우가 식습관이 만족에 더 작은 영향을 주었다(p<0.1). 학교 소재지와 배식 장소는 식습관과 만족 사이에 유의한 조절 효과를 나타내지 않았다. 이러한 결과는 소비자의 태도를 형성하는 식습관과 지각된 품질이 상호작용하여 만족에 영향을 미친다는 것을 의미한다. 따라서 학교급식의 교육적 효과를 극대화하기 위해서는 식습관 개선하는 프로그램이 동반될 필요가 있다. 정책적으로 조리 시설 현대화 사업을 미실시한 학교와 비정규직 영양교사가 있는 학교에 우선적으로 교육 프로그램이 제공된다면 교육 효과가 높아질 것이다.

Keywords

References

  1. Aarts H, Verplanken B, Knippenberg VA (1997). Habit and information use in travel mode choices: Acta Psychologica 96(1):1-14. https://doi.org/10.1016/S0001-6918(97)00008-5
  2. Babin BJ, Griffin M (1998). The nature of satisfaction. Journal of Business Research 41(2):127-136. https://doi.org/10.1016/S0148-2963(97)00001-5
  3. Barclay D, Thompson C, Higgins R (1995), The partial least squares (PLS) approach to causal modeling. Personal computer adoption and use as an illustration. Technology studies in press, 1995.
  4. Chin W (1998). The partial least squares approach to structural equation modeling: G.A. Marcoulides (Ed.), Modern Business Research Methods. Lawrence Erlbaum Associates, Mahwah. NJ, 295-336.
  5. Chin W, Todd PA (1995). On the use, usefulness, and ease of use of structural equation modeling in MIS research: a note of caution. MIS Quarterly 19(2):237-246. https://doi.org/10.2307/249690
  6. Efron B, Tibshiranim R (2002). Empirical bayes methods and false discovery rates for microarrays. Generic Epidemiology 23(1):70-86. https://doi.org/10.1002/gepi.1124
  7. Engel J, Blackwell R (1982). Consumer Behavior, 4th ed. CBS collage publishing, New York.
  8. Fornell C, Larcker DF (1981). Structural equation models with unobservable variables and measurement error. Journal of Marketing Research 18(3): 382-388. https://doi.org/10.2307/3150980
  9. Go SK, Kim DH, Kamg HS, Ahn KA (2014). Determinant of satisfaction of school meals and improvement plan in Gyeonggi province. Gyeonggi Institute of Education. Suwon.
  10. Hong EJ, Koo NS (2013). A comparison on dietary habit and foodservice satisfaction of high school students in urban and rural areas. Korean Journal of Human Ecology 22(6):711-721. https://doi.org/10.5934/kjhe.2013.22.6.711
  11. Kim HB (2006). Difference of job characteristic and organizational commitment between full-time & part-time employees in hotel F&B department. Korean Journal of Hotel Administration 15(5):69-81.
  12. Kim YH (2012). A survey on the nutrition knowledge, dietary behavior and satisfaction of dietary education of high school female students. Journal of Korean Home Economics Education 24(1):21-36.
  13. Ku PJ, Lee KA (2000). A survey on dietary habit and nutritional knowledge for elementary school children's nutritional education. Journal of the Korean Society of Food Culture 15(3):201-213.
  14. Oliver RL (1980). A cognitive model of the antecedents and consequences of satisfaction decisions. Journal of Marketing Research 17(4):460-469. https://doi.org/10.2307/3150499
  15. Parasuraman A, Zeithamal VA, Berry LL (1988). Servqual. Journal of Retailing 64(1):12-40.
  16. Yang IS (2013). A Survey of School Lunch Satisfaction, Ministry of Education, Seoul.
  17. Yi YJ, Lee JY (2001). A reexamination of the measurement and consequences of service quality. Journal of Korean Marketing Association 16(1):1-26.
  18. Yon MY, Hyun TS (2008). Development of an eating habit checklist for screening elementary school children at high risk of energy overintake. Korean Journal of Nutrition 41(5):414-427.
  19. Yoon JH, Choo YJ, Chung SJ, Ryu SH (2005). Satisfaction of elementary students eating school lunch. Korean J Community Nutrition 10(5):668-678.
  20. Yoon JH, Choo YJ, Chung SJ, Ryu SH (2005). Satisfaction of elementary eating school lunch. Korean Journal of Community Nutrition 10(5):668-676.