Journal of the Korean Dietetic Association (대한영양사협회학술지)
- Volume 10 Issue 1
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- Pages.25-33
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- 2004
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- 1225-9861(pISSN)
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- 2383-966X(eISSN)
A Case Study on Quality Improvement of the Food Services for Staff -Focused on Food Waste Reducing-
직원 급식서비스의 질 향상 사례 연구 -잔반 줄이기 중심으로-
- Lee, Seung-Rim (Dept. of Nutrition & Dietitian, College of Medicine Pochon CHA General Hospital) ;
- Jang, Yu-Gyeong (Dept. of Food & Nutrition, Hanyang University)
- Published : 2004.02.02
Abstract
The objective of this study is to analyze the effects of the food waste reducing campaign on food service. For this purpose, the author analyzed the quantity of food waste before and after the Quality Improvement(QI) activity and investigated employees' satisfaction with food service. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows : The number of employees who used the food service was 374.29