• Korean Journal of Community Nutrition
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• v.19 no.1
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• pp.51-59
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• 2014

The current exploratory study presents the Analytical Hierarchy Process (AHP) as a potential decision-making method to obtain the relative weights of alternatives through pairwise comparison in the context of hierarchical structure. The aim of this study was to elicit prior strategy to improve army military foodservice. Content analysis and seven times of in-depth interview from 13 officers of the Ministry of National Defense were conducted to develop the hierarchical structure for AHP analysis. Questionnaires were distributed to 61 foodservice managers and 39 dietitian and military foodservice officers. The highest-ranked strategy for improving military foodservice was the 'renewal of the kitchen facilities' (0.2578), followed by 'enlargement of foodservice operating staffs' (0.2345), 'specialization of sanitation & foodservice management' (0.2222), 'Practical foodservice budget control' (0.1394), and 'menu variety & standardized recipe' (0.1281). 'Enlargement of foodservice facilities' (0.3995), 'increase the no. of kitchen police' (0.3463), 'sanitary & cooking training reinforcement of kitchen police' (0.4445), 'management of foodservice budget by total amount' (0.5043), and 'standardization of mass cooking' (0.3571) were the highest overweight item in each strategy. The study also compared the relative weights of alternatives of foodservice managers with that of dietitians and military foodservice officers. Those two groups revealed some difference in their priority of important strategy regarding army military foodservice. The results of this study would provide the data for making a policy or compilation of the budget regarding army military foodservice.

• The Korean Journal of Food And Nutrition
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• v.23 no.4
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• pp.615-622
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• 2010

The present study attempted to investigate the military foodservice operation by conducting survey to foodservice managers. Surveys for managers of military foodservice operations were conducted in November, 2008 by visiting Consolidated Army Logistics School located in Daejeon during the time of training. Surveys for military foodservice officers and dietitian were sent by mail. The questionnaire was composed of the questions asking the general operation of military canteen, the self-concious specialty of military foodservice, and the needs assigning dietitian to each military unit. From the results of this study, it came up with the needs to draw up the plan to improve the foodservice specialty of canteen managers. One of the solution would assign dietitian to each military foodservice unit. Also, the facilities need to be equipped for various way of cooking to improve the satisfaction of soldiers. The results of this study would provide the data for making policy as well as arose academic interest to military foodservice.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.118-132
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• 2004

This study was carried out to investigate the preference and awareness of bakery menu addition in military foodservice. The results were as follow: 35.2% of the respondents replied that they ate baking menu 4 times a week before the Army enterence. Bakery consmued most frequently were franchise bakery and following by in-store bakery. Instead of the Army's square meal, bakery menu was supplied 2 times a week. 91% of respondent answered 'Like' for baking product. 94% of respondents prefered the square meal to the square meal plus bakery menu. Above respondents would like to have bakery menu 4 times a week, for having a breakfast, between meals or late-night meals. The favorite bakery menu was cakes in the military foodservice. As a result of awareness about bakery menu, Bageteu's awareness was the highest. Finally, this study showed that addition of bakery menu in military foodservice as well as other foodservice were needed.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.43 no.3
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• pp.228-242
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• 2020

In recent years, interest in the welfare of soldiers is increasing. More specifically, soldiers enlisted to fulfill their military service obligations live a group life that is controlled by group life, unlike military officers selected by their will. Therefore, this study aims to verify whether there is an effect of improving the morale of soldiers by increasing the satisfaction of military service meals along with the trend of increasing morale through enhancement of soldier welfare. In order to achieve the purpose of this study, we surveyed 145 army soldiers working in the front and rear areas and used 137 valid samples for analysis. The results of this study are as follows. First, both SERVQUAL (Responsiveness·Assurance, Tangibles) and Servicescape (Spatial Environment, Spatial Design) had a positive (+) effect on military meal satisfaction. Second, military service satisfaction and emotional commitment have a positive (+) effect on morale. Third, satisfaction with military meals has a positive effect on emotional commitment. This research has also shown that improvements in SERVQUAL (Responsiveness·Assurance, Tangibles) and Servicescape (Spatial Environment, Spatial Design) improve military service satisfaction and emotional engagement. Military food service SERVQUAL (Responsiveness·Assurance, Tangibles) and Servicescape (Spatial Environment, Space Design) must pay attention to increase military morale.

• Journal of the Korean Society of Food Culture
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• v.23 no.1
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• pp.18-25
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• 2008

The purpose of this study was to examine the satisfaction level of military personnels dispatched to Iraq with foodservices in a bid to help establish an efficient overseas military foodservice system. A total of 300 soldiers who served in an army division dispatched to Iraq was surveyed for this study. Regarding connections between the type of management and satisfaction level with foodservices, the contracted cafeterias were more satisfactory in terms of service than the military selfoperated ones, which indicated that it’s urgently needed to improve the service of the military-run cafeterias. The present work force of the Ministry of Defence makes it hard to provide military personnels with specialized foodservices. The military foodservice should provide meals to soldiers with quality. More branded concepts should be improved in the view of cost and effect. Or it’s advisable to take advantage of private resources as part of efforts for civil-military collaboration.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.1-14
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• 2004

This study investigates and analyzes the diversity of menu in military meal services that are recognized by the soldiers who are familar with meal services and, suggest the implications on the results of the analysis. For the ranks of respondents in terms of demographic features, the sergeants were 43.2%(186), the corporals were 29.7%(128). It was identified that the diversity of menu had significant influences as 57.5%. Thus, for the satisfaction on the kitchen and mess hall service, the sanitary condition was the most considerable factor as 41.6%. Next, water supply facilities, sewer hygiene and towels in washstaynds were the issues to be considered more. In conclusion, this study was limited only to the air soldiers in Chungcheon. Then, the future study needs to expand the samples more than this study to apply the results to the entire army. Moreover, the study could not be actively performed because of the particularity of the army. Consequently, it is required to make these kinds of researches dynamically performed like for any other meal service industries.