Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
권호 표지
DOI QR코드

DOI QR Code

Application of Analytical Hierarchy Process in Analyzing the Priorities of Strategy for Improving the Army Military Foodservice

계층분석과정(AHP)을 이용한 육군 군대급식 개선과제의 실행 우선순위 분석

  • 백승희 (신구대학교 식품영양과 외식서비스경영전공)
  • Received : 2013.11.17
  • Accepted : 2014.02.12
  • Published : 2014.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

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.

Keywords

References

  1. Baek SH, Kim SY (2010a): Dietary quality estimation of military foodservice menu. Korean J Food Nutr 23(4): 641-648
  2. Baek SH, KIM YS (2010b): Investigation of military foodservice operation. Korean J Food Nutr 23(4): 615-622
  3. Cha SM, Yang IS, Baek SH, Kim YJ, Jeong JY (2012): Application of analytical hierarchy process in strategy priority decisionmaking for brand communication by Korean restaurants overseas. Korean J Food Culture 27(3): 274-284 https://doi.org/10.7318/KJFC/2012.27.3.274
  4. Choi DY, Lee IS (2012): Satisfaction of foodservice and eating behavior of male military personnel in Backryung-do. J East Asian Soc Dietary Life 22(5): 576-584
  5. Choi JS, Choe KS, Moon SH (2004): A study of bakery menu addition in military foodservice. Korean J Culinary Res 10(4): 118-132
  6. Jeong SJ (2006): A Survey of Sanitation and Preference for Military Meal Service and Food Behavior and Food Habit of Some Military Personnel. MS thesis, Yosu National University, pp. 8-9
  7. Kang BK, Lee YE (2011): Measuring attitudes and satisfaction level towards military foodservices. J Korean Soc Food Sci Nutr 40(7): 1032-1042 https://doi.org/10.3746/jkfn.2011.40.7.1032
  8. Kang KW (2003): The Study of the Improvement Method of the Military Meal Service Support-Lay Emphasis on Manpower Management-. MS thesis, Han-nam University, pp. 22-25, 28
  9. Kim ES, Jung BM (2006): A survey of satisfaction and preference for military meal service and food behaviors and food habits of some military personnel. Korean J Community Nutr 11(4): 520- 533
  10. Kim HK, Kim HJ (2012): The development on significancy and priority of KPI in Korea coffee shop business using AHP. Korean J Hotel Adm 21(5): 195-205
  11. Kwon KJ (2013): A study on relative importance and priority for measurement item of franchise level evaluation: Using AHP method. J Foodservice Managment Soc Korea 16(3): 49-69
  12. Lee HS, Han YS, Lee JM (2000): A survey of the customer satisfaction of military foodservice for their improvement. Korean J Community Nutr 5(3): 522-528
  13. Lee JY (2006): Development of the Sanitation Evaluation Tool through Researching of Management Practice at the Military Foodservice. MS thesis, Yonsei University, pp. 23-31
  14. Lee MA, Yang IS, Yi BS, Kim HA, Park SH (2006): Analytic hierachy process approach to estimate weights of evaluation categories for school foodservice program in Korea. Korean J Nutr 39(1): 74-83
  15. Lee MJ, Lee YS (2012): A Survey of satisfaction and preference for military meal services in the Daegu area. Korean J Food Culture 27(2): 113-127 https://doi.org/10.7318/KJFC/2012.27.2.113
  16. Lee YM, Min SH (2005): Preference and perception of seafood among soldiers on cook's duty in military meal service. Korean J Food Culture 20(6): 668-674
  17. Lee YM, Lee WJ, Min SH (2003): A study on seafood dishes in military standard menu. Korean J Food Culture 18(3): 261-269
  18. Ministry of Education (2013): School foodservice policy 2014. Ministry of Education, pp. 3
  19. Ministry of National Defense (2008): Military foodservice policy 2008. Ministry of National Defense, pp. 1
  20. Ministry of National Defense (2009): Military foodservice policy 2009. Ministry of National Defense, pp. 3
  21. Ministry of National Defense (2013): Defense Policy. Available from http://www.mnd.go.kr/cop/kookbang/kookbangIlboView.do? categoryCode=dema0003&boardSeq=1142&id=mnd_0201010000 00 [cited 2013 October 31]
  22. Moon SJ, Sohn KH, Yang IS, Sohn CY, Kim DY (1991): Development in computer program for standardized quantitative recipes in military services. Korean J Food Culture 7(3): 61-68
  23. Rao RV (2004): Evaluation of metal stamping layouts using an analytic hierarchy process method. J Materials Processing Technol 152(1): 71-76 https://doi.org/10.1016/j.jmatprotec.2004.03.007
  24. Saaty TL (1994): Highlight and critical points in the theory and application of the analytic hierarchy process. Eur J Oper Res 74(3): 426-447 https://doi.org/10.1016/0377-2217(94)90222-4
  25. Seo DJ (2004): Quality Improvement Proposition through Menu Preference Survey and Reviews of Transition in Korean Military Food Services. MS thesis, Chung-ang University, pp.47-49
  26. Sohn CY, Yang IS (2010): A analysis of relative importance of evaluation categories for hospital foodservice by analytic hierarchy process. Korean J Food Nutr 23(4): 470-477
  27. Sohn GR, Park MJ, Youn MS, Jeong YH (2006): Soldier satisfaction with military foodservice. J East Asian Soc Dietary Life 16(5): 607-614
  28. U.S. Army (2014): BDFA policy. Available from http://www. quartermaster.army.mil/jccoe/Operations_Directorate/QUAD/ BDFA/archive/FY2014/BDFA_FY_2014_JAN%20_2014.pdf [cited 2014 January 21]
  29. Vaidya OS, Kumar S (2006): Analytic hierarchy process: An overview of applications. Eur J Oper Res 169: 1-29 https://doi.org/10.1016/j.ejor.2004.04.028
  30. Yeo WS (2004): Study of menu variety in military foodservice. Korean J Culinary Res 10(41): 140-152

Cited by

  1. 계급에 따른 군대급식에 대한 인식 및 만족도 분석 vol.20, pp.1, 2014, https://doi.org/10.5720/kjcn.2015.20.1.53