Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Altered Perception of Industrial Food Service Quality before and after COVID-19: Focus on Customers in the Seoul·Gyeonggi area

코로나19 전후 서울·경기지역 산업체 급식 서비스 품질에 대한 이용자의 인식 변화 비교

  • Eun-Young Kim (Department of Food and Nutrition, Hanyang Women's University) ;
  • Young Woo Lee (Department of Food and Nutrition, Hanyang Women's University) ;
  • Jinyoung Lee (Department of Food and Nutrition, Hanyang Women's University)
  • 김은영 (한양여자대학교 식품영양과) ;
  • 이영우 (한양여자대학교 식품영양과) ;
  • 이진용 (한양여자대학교 식품영양과)
  • Received : 2023.01.17
  • Accepted : 2023.04.20
  • Published : 2023.04.30
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Abstract

This study compares and analyzes changes in users' perceptions of industrial catering food service quality before and after COVID-19. The survey enrolled 226 subjects at five industrial catering establishments in Seoul and Gyeonggi Province; a total of 204 customers with complete data were included in the final analysis. Factor analysis was conducted to verify convergence validity and construct reliability; results pertaining to 'service and environmental hygiene' and 'quality of food' were extracted. Among the general variables of food service quality, differences were obtained in the user's perceptions of food service qualities according to gender, education, and marital status. Our results revealed that women, low education, and married people perceived significant differences in all attributes before and after COVID-19. Additionally, varied altered perceptions were determined for service quality according to the occupations of the subjects. However, no differences were obtained for pleasant dining environment in the 'service and environmental hygiene factor' and variety of desserts in the 'food quality factor'.

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