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http://dx.doi.org/10.3746/jkfn.2005.34.2.209

Comparison of Student Satisfaction with Foodservice of Middle School by Place for Meal Service in Busan Area  

Lee, Kyung-A (동부산대학 식품영양과)
Lyu, Eun-Soon (부경대학교 식품생명공학부)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.2, 2005 , pp. 209-218 More about this Journal
Abstract
The purpose of this study was to evaluate the students' satisfaction with the Quality of middle school foodservice in Busan area. For purpose, Questionnaires were distributed to 788 students in 8 middle schools (four schools for classroom service, four schools for restaurant service). The average scores were -1.13 for gap of meal, -1.68 for sanitation, -1.19 for menu, -1.63 for attitude of foodservice staffs, and -0.89 for rapidity and exactness of service. The whole students assessed the important and performance of school food service 4.20/5.00 and 2.99/5.00. The restaurant service had significantly (p<0.01) higher average scores performance of meal, sanitation, and rapidity and exactness of service than those of the class room service. The Importance-Performance Analysis (IPA) gride, high importance and low performance (focus here) were cleanliness of dish, cleanliness restoration area, rapid treatment about complaints, reflection students' opinions, and listening to students' opinions in the classroom service and the restaurant service, but the Quality vs. price of meal, sanitation of meal, and dessert supply were included in focus here part in the classroom service.
Keywords
the important; the performance; classroom service; restaurant service;
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