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A Case Study on Quality Improvement of Employee Foodservice in Hospital, Seoul - Focused on Cost Control by the Quantity of Non-Offered Meal -  

Lee, Seung-Lim (SL Dietary Life Research Center, Dept. of Food and Nutrition, Hanyang University)
Publication Information
The Korean Journal of Food And Nutrition / v.23, no.3, 2010 , pp. 411-418 More about this Journal
Abstract
The objective of this study was to analyze the effects of non-offered meal on waste reduction in foodservice. To this end, the quantity of non-offered meal before and after Quality Improvement(QI) activity was analyzed, and employee satisfaction with foodservice was investigated. Statistical data analyses can be summarized as follows: The daily quantity of non-offered meal decreased significantly after QI(p<0.001)($27.80{\pm}3.14\;kg$ before QI and $7.22{\pm}4.17\;kg$ after QI). Among 7 items related to employee satisfaction, kindness of meal service staffs improved significantly after QI(p<0.05)($4.05{\pm}0.74$ before QI and $4.21{\pm}0.17$ after QI). No significant difference was found in the variety of menus, or cooking/seasoning of food, and there seemed to be greater satisfaction with taste of food after QI.
Keywords
food services; quality improvement; quantity of non-offered meal; cost control;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
연도 인용수 순위
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