Journal of the Korean Dietetic Association (대한영양사협회학술지)
- Volume 10 Issue 4
- /
- Pages.401-406
- /
- 2004
- /
- 1225-9861(pISSN)
- /
- 2383-966X(eISSN)
Evaluation of Foodservice Quality on the Viewpoint of Personnel in Hospital Foodservice
병원급식 종사자의 급식서비스 질 평가
-
Lee, Hae-Yeong
(Dept. of Food & Nutrition, Sangji University) ;
- Jang, Seung-Hui (Samsung Everland Inc) ;
-
Yang, Il-Seon
(Dept. of Food & Nutrition, Yonsei University)
- Published : 2004.11.10
Abstract
The purposes of this study was to evaluate the foodservice quality on the viewpoint of personnel in hospital foodservice. In result, S hospital's foodservice quality, that was evaluated by personnel, was comparatively high on the every variables and factors, especially on 'Q13. Meals delivery to the bed'(4.70 out of 5.0), 'Q14. Removal service of tray by foodservice personnel'(4.63), 'Q15. Kind foodservice personnel'(4.63), 'Q16. Foodservice personnel's clean and neat uniforms'(4.56) and 'factor 4. personnel attitude'(4.63). Foodservice quality factors weren't significant by general characteristics of personnel, thus all personnel were considered to hold similarly the level of foodservice quality. On the basis of these results, the gap between foodservice providers and customers need to be analyzed in the further study.