Development of Quality Assessment Tool and Application to Customer-Oriented Hospital Foodservice Management |
이해영
(상지대학교 식품영양학과)
장승희 (삼성에버랜) 양일선 (연세대학교 식품영양학과) |
1 |
The indepth analysis of plate waste for DM diet served in general hospital
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과학기술학회마을 |
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Measuring gaps between perception and expectation of patients and employees towards quality attributes of hospital foodservice
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3 |
A study of in-patients' evaluation on the dietetic foodservice
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4 |
Analysis of patient satisfaction and factors influencing satisfaction on hospital foodservice quality
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5 |
Remedy for improvement of nedical service in hospital
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6 |
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7 |
A study on the status of contract managed hospital food services
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8 |
Hospitalized patients' perceptions of hospital foodservice: Ⅱ. Emphasis on the foodservice characteristics
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9 |
An assessment factors affecting plate waste and its effects in normal & soft diets provided ffrom hospital foodservice
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과학기술학회마을 |
10 |
Analysis of patient satiafaction on evalyation standard of medical service
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11 |
Using customer survey data to develop marketing strategies in college university foodservices
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12 |
Operational factors affecting productivity of foodservice system in selected hospitals
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과학기술학회마을 |
13 |
Hospitalized patients' perceptions of hospital foodservice: I. Emphasis on the food characteristics
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14 |
The assessment of management practices on foodservice?clinical nutrition service in hospital food service operations
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15 |
Development of quality management standards and evaluation tool for the quality improvement of hospital food and nutrition services
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과학기술학회마을 |
16 |
Importance-Performance Analysis
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17 |
Continuous quality improvement in hospital food service
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18 |
Development of the hospital foodservice facility plan and model based on general sanitation standards and HACCP guidelines
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과학기술학회마을 |
19 |
A study on work analysis and productivity of food service in hospitals using work sampling
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과학기술학회마을 |
20 |
The measurement and meaning of patient satisfaction
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21 |
Operational assessment of foodservice information system in hospital foodservice operations
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22 |
The survey of implementing selective menus and the perception of dietitians and customers in hospital foodservice operations
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23 |
Evaluation of patients satisfaction with foodservice of mid-size hospitals in Busan Area
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과학기술학회마을 DOI |
24 |
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25 |
Development of the hospital foodservice facility evaluation tools vased on the general HACCP-based sanitation standards and guidelines
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과학기술학회마을 |
26 |
A case study of food quality in a hospital foodservice system: With special reference to patient satisfaction
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과학기술학회마을 |
27 |
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28 |
The development of quality management satandards and tool for the quality improvement of hospital food and nutrition services
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29 |
The assessment of productivity and its influencing variables in 14 conventional hospital foodservice system
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과학기술학회마을 |
30 |
The assessment of work environment in dishwashing areas of 20 hospital foodservice system
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과학기술학회마을 |
31 |
Analysis of patient satisfaction with hospital foodservice quality
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과학기술학회마을 |
32 |
A case study on the work measurement of hospital foodservice by the work sampling methodology
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과학기술학회마을 |
33 |
A survey of the serving temperature control practices in hospital dietetics: Comparison between centralized anddecentralized tray assembly system
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과학기술학회마을 |
34 |
Survey on the surrent disposal practices of food waste left by patients & staff in 20 hospital foodservices
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