Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Qualitative Research to Understand Environmental Factors of Customer, Foodservice Management, and Competitor and Factors that Improve Customer Quality of Life

질적 연구를 활용한 위탁급식 고객, 급식관리자 및 경쟁자 환경요인과 삶의 질 개선요인 도출

  • Lee, Jin Young (SeongDong-Gu Center For Children's Foodservice Management) ;
  • Han, Kyung Soo (Department of Foodservice and Culinary Management, Kyonggi University)
  • 이진용 (성동구어린이급식관리지원센터) ;
  • 한경수 (경기대학교 외식조리관리학과)
  • Received : 2015.09.25
  • Accepted : 2015.10.22
  • Published : 2015.10.30
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Abstract

The objective of the current study was to analyze the major factors affecting quality of life improvement for contract foodservice customers by identifying the contract foodservice environment consisting of the customer, foodservice management, and competitor. Qualitative research method was performed on foodservice customers and foodservice management using in-depth interviews. First, the customer environment was classified into three categories, including convenience of location, foodservice management environment into six categories, including comfort level of dining facility, and competitor environment into three categories, including service competition between foodservice providers. Second, quality of life was defined as the level of contentment felt by both the customer and foodservice management consuming the food provided. Third, both the customer and foodservice management perceived that the management environment of contract foodservice had a "medium" effect on quality of customer life. The findings of this study could be applicable for development of a contract foodservice business strategy through objective comparative analysis of the customer, foodservice management, and competitor environments.

Keywords

References

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