1 |
Kim BK (1997): Q . I of the nutrition service for patients, Nutrition and Dietetics 12: 2-8
|
2 |
Letort NR, Boudraux J (1994): Incorporation of continuous Quality Improvement, hospital diatary department management program, J m Diet Assoc 94(12): 1404-1408
|
3 |
Na MY (1996): QA of patient satisfaction with hospital foodservice, Hospital part workshop of Korean Dietetic Association, pp.20..32
|
4 |
Pack HJ (1996): Evacuation of QA, Hospital part workshop of Korean Dietetic Association, pp.9-19
|
5 |
Donabedian A (1996): Quality Improvement Through Monitoring Health Care. J Korea Society of Quality Assurance in Health Care 3 (10) : 28-39
|
6 |
Pack , JS(1998): Cases of executing management strategies for feeding in hospitals through new management techniques: Paper collections from comprehensive academic conferences on hospital management, pp.221-241
|
7 |
Shin LS (2001) : Quality Improvement. Q . I paper of CHA general hospital, pp.2-15
|
8 |
Plnacio J, Theis M (1994): West's and Wood's Introduction to Food Service. 8th ed. Prentice Hall. NJ
|
9 |
Han BK (1999) : Strategies for enhancing patients satisfaction with hospital foodservice, Conference of Korea Hospital Association, pp.123-143
|
10 |
Lee MJ, Lee YJ (2000) : Analysis of patient satisfaction with hospital foodservice quality. Korea J Nutrition 33 (4): 464-476
|
11 |
Brotherton B (1999): Towards a definitive view of the nature of hospitality and hospitality management, International Journal of Contemporary Hospitality Management 11(4): 165-173
DOI
ScienceOn
|
12 |
Flanel DF, Fairchild MM (1995): Continuous quality improvement in impatient clinical nutrition service. J Am Diet Assoc 95 (1): 65-74
DOI
ScienceOn
|
13 |
Kim CN (2001): Application and operation ofHACCP system for the safe sanitation of group feeding facilities, Conference of korean Dietetic Association, pp.94-118
|
14 |
Lim HS (A), Kim HM, Kim JS, Lee JM, Cho YL, Park HJ (2002): A Case Study of Food Quality in a Hospital Foodservice System Conference of korean Dietetic Association, p.10 I-I04
|
15 |
Lee HO, Shim JY, Shin HY, Chung DH, Om AS (2002): Recognition Study on Introduction of HACCP to Industry Foodservice, Korea J Soc Food Cookery Sci 18 (3): 355-364
|
16 |
Collopy BT (1994): Q. A Activity Development, A Global perspective. J Korea Society ofQuality Assurance in Health Care I (]): 26-31
|
17 |
Lim HS, Yang IS, Cha JA (1999) : Analysis of patient satisfaction and factors influencing satisfaction on hospital food service quality. J Korea Diet Assoc 5 (I): 29-47
|
18 |
Maller O, Dubose CN, Cardello AV (1980): Consumer opinions o:' hospital food and foodservise. J Am Diet Assoc 76: 236-242
PUBMED
|
19 |
Deluco DD, Cremer M (1990): Consumer's perceptions of hospiial food and dietary services. J Am Diet Assoc 90: 1711-1715
|
20 |
Lee KH (1998): Designs of group feeding kitchen and cafeteria (IV). Nutrition and Dietetics 3: 40-43
|
21 |
Kim DY, Lee YT, Kim JW,Jang YA, Seo HJ, Kim YC, Yun SW (2002): Hospital nutrition services I: Organization, personnel and productivity of nutrition department. Korea J Nutr 34(4): 458-471
|
22 |
Lyu ES (1994): Hospitalized patient's perceptions of hospital foodservice. II . Emphasis on the food characteristics. Korea J Dietary culture 9 (j): 95-103
|
23 |
Kim HJ, Jang UJ, Hong WS (1996): A case study of food quality in a hospital foodservice system-with special reference to patient satisfaction. Korea J Nutrition 29 (3): 348-356
|
24 |
Lee SL, Chang YK (2003): The Case Study of the Nutrition Services for Patients: as a Result of the Changes in Food Services Management. Korea J Community Nutrition 8 ( I): 83-90
|
25 |
Lim SJ (B), Back SJ, Am KS, Kim MS, Kang KH, Yang JY (2002): Design strategy for efficient operation of feeding facilities in hospitals and cases of remodeling. Hospital part workshop of Korean Dietetic Association 2002, pp.53-59
|
26 |
Lee MJ, Lee YK (2000): Analysis of Patient Satisfaction with Hospital oodservice Quality, Korea J Nutrition 33 (4): 464-476
|
27 |
Lee HS (1997): The case study of patient satisfaction with hospita foodservice, Nutrition and Dietetics 12: 9-12
|