1 |
Hwang RI, Kwon JH, Jeong HJ, Kim JH, Lee HY. A study of hospital foodservice management after covering hospital foodservice in the national health insurance. Korean J Community Nutr 2008; 13(2): 244-252
|
2 |
Lee JE, Kwak TK. Development and verification of indicators for a foodservice & nutrition management evaluation at a hospital nutrition department. J Korean Diet Assoc 2009; 15(4): 364-382
|
3 |
Lee SL. A case study on quality improvement of employee foodservice in hospital, Seoul-focused on cost control by the quantity of non-offered meal-. Korean J Food Nutr 2010; 23(3): 411-418
|
4 |
Lee KJ Strategy for improving client satisfaction in small-medium sized hospitals: a MOT approach. Korean J Hosp Manage 2000; 5(1): 62-83
|
5 |
Hwang RI, Kwon JH. A study of hospital foodservice satisfaction after covering hospital foodservice in the national health insurance. Korean J Community Nutr 2008; 13(3): 396-404
|
6 |
Hong WS, Kim HJ, Ryu K. A case study on the analysis of patients' plate waste results. Korean J Soc Food Sci 1996; 12(3): 339-345
|
7 |
Stanga Z, Zurfluh Y, Roselli M, Sterchi AB, Tanner B, Knecht G. Hospital food: a survey of patients' perceptions. Clin Nutr 2003; 22(3): 241-246
DOI
ScienceOn
|
8 |
Kwak TK. Foodservice evaluation method. In: Dietitian supplemental education book; 1994
|
9 |
Lyu ES. Hospitalized patients' perceptions of hospital foodservice-2. Emphasis on the foodservice characteristics-. J Korean Soc Diet Cult 1994; 9(2): 149-157
|
10 |
Gam SO, Park JR, Kim MJ, Lee MK, Shin KH. The evaluation of hospital foodservice with patients' condition. J Korean Diet Assoc 2007; 13(2): 101-113
|
11 |
Lim HS, Yang IS, Cha JA. Analysis of patient satisfaction and factors influencing satisfaction on hospital foodservice quality. J Korean Diet Assoc 1999; 5(1): 29-47
|
12 |
Lee MJ, Lee YK. Analysis of patient satisfaction with hospital foodservice quality. Korean J Nutr 2000; 33(4): 464-476
|
13 |
Maller O, Dubose CN, Cardello AV. Demographic and environmental factors: consumer opinions of hospital food and foodservice. J Am Diet Assoc 1980; 76(3): 236-242
|
14 |
Kim MY, Kim KJ, Lee KE. In-patients' food consumption and perception on foodservice quality at hospitals. J Korean Diet Assoc 2008; 14(1): 87-96
|
15 |
Belanger MC, Dube L. The emotional experience of hospitalization: its moderators and its role in patient satisfaction with foodservice. J Am Diet Assoc 1996; 96(4): 354-360
DOI
ScienceOn
|
16 |
Suh SM, Choi KS, Kim KM. A study on the architectural planning of health care facilities in small and medium cities. J Architect Inst Korea 1989; 9(2): 109-114
|
17 |
Sung DC, Park GC. A study on the scale estimation of the midsized hospital. J Reg Assoc Architect Inst Korea 2011; 13(1): 93-100
|
18 |
Yi JR, Shin ES, Lyu ES. Patients' perception of and satisfaction on therapeutic-diets at hospitals in Busan. J Korean Diet Assoc 2009; 15(4): 383-396
|
19 |
Kim YS, Lyu ES. Evaluation of patients' satisfaction with foodservice of mid-size hospitals in Busan area. J Korean Soc Food Sci Nutr 2003; 32(7): 1153-1163
DOI
|
20 |
Cash EM, Khan M. Food preferences and selection of entree items by hospital patients. Foodserv Res Int 1983; 2(4): 229-235
DOI
|
21 |
Shim E, Yoon S, Hong W. The assessment of foodservice satisfaction by orthopedic patients according to their involvement. J Korean Diet Assoc 2004; 10(2): 184-189
|
22 |
Kwak TK, Joo SY, Lee SM. Applying HACCP for microbiological quality control in hospital foodservice operations. Korean J Food Cookery Sci 1992; 8(2): 123-135
|
23 |
Ministry of Health and Welfare. Medical institution evaluation protocol report. Seoul; 1999
|
24 |
Shin IJ, Nam SR, Kwak TK. A Survey of food procurement practices in hospital dietetics-Assessment of the level of processing for purchased foods-. Korean J Food Cookery Sci 1988; 4(1): 65-73
|
25 |
Nam SR, Rew K, Kwak TK. A survey of the serving temperature control practices in hospital dietetics-Comparison between centralized tray assembly systems-. Korean J Food Cookery Sci 1987; 3(2): 87-99
|
26 |
Ahn TH, Lee SY. A study on work analysis and productivity of food service in hospitals using work sampling. Korean J Food Cookery Sci 1992; 8(1): 31-41
|