• 한국식품영양학회지
• /
• 제20권4호
• /
• pp.525-534
• /
• 2007

The purpose of this study was to investigate the effects of a quality assesment of a university dormitory foodservice on the satisfaction degree, value awareness and relationship intention toward the foodservice. A total of 328 questionnaires were completed. Using SPSS package, Cronbach's alpha, analysis of variance and multiple regression analysis were applied. The results are as follows. First, the quality assessment of the foodservice varied depending on the period of service utilization. Customers of less than one year rated the nutrition supply of the university foodservice the highest, followed by those who were customers for more than 3 years and those who were customers for 2 to 3 years, respectively. Second, the quality assessment of the foodservice was substantially influenced by price as compared to service quality. Third, the quality assessment was significantly influenced by the price appropriateness of the foodservice. Fourth, foodservice assessment items such as customer-centeredness, pursuit of nutrition supply and food quality had a meaningful effect on the satisfaction degree toward the university foodservice. Fifth, customer-centeredness, pursuit of nutrition supply and food quality had a significant effect on relationship intention. Sixth, among the items of value awareness for the foodservice, value assessment as compared to service quality, and not price appropriateness, greatly affected the relationship intention. Seventh, the overall degree of satisfaction for the foodservice affected the relationship intention.

• 대한가정학회지
• /
• 제44권11호
• /
• pp.161-170
• /
• 2006

The purpose of this study was to research the perception and concern of university students with regard to well-being, and how these affected their assessment and satisfaction of university dormitory foodservice. Therefore, a survey was administered to 328 college students that use a dormitory foodservice. The results of the survey are as follows: First, the more positive the self-centered and society-centered values in relation to well-being, the greater both the concern and will to practice well-being through the eating well-being foods. Second, the attitude toward well-being food was positively correlated with the taste, amount, temperature, appearance and shape of dishes. Third, unlike the will to practice well-being through the eating well-being foods, the greater the concern about foods of well-being, the more positive was the effect on the general satisfaction with the foodservice. The greater the satisfaction with the attributes of a foodservice had a substantial influence on the general satisfaction with the foods. That is to say, the taste and type of dishes played a key role in the general satisfaction with the foods. Fourth, the concern in relation to foods of well-being had no measurable influence on the decisions with regards to the satisfaction of a foodservice or on the intention to reuse that foodservice. In addition, in relation to the degree of satisfaction with the attributes and use of a foodservice, the taste, type, appearance and shape of dishes had an important impact on the decisions to use and reuse a foodservice. Fifth, the general satisfaction with the meals served by a foodservice operation had a measurable influence on the satisfaction with, and intention to reuse that foodservice.

• 대한지역사회영양학회지
• /
• 제5권4호
• /
• pp.662-671
• /
• 2000

The purpose of this study was to analyze university students' perception of service quality attributes in residence hall foodservice. Questionnaires were hand delivered to 1,210 university students residing in a residence hall. A total of 1,011 was usable, resulting in an 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. A statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, $X^2$-test, t-test, ANOVA, Spearman Correlation, and Common factor Analysis, and Importance- Performance Analysis(IPA) was completed. Significant negative correlations between importance and performance were found with 'abundance of foods'(p < 0.001), 'discontent handling'(p < 0.001), and 'availability of new menus'(p < 0.01). factors including food, menu, sanitation, atmosphere, facilities, employee's attitude, and convenience were rearranged and a new dimension was created with the service. Employee's attitude and service factors received the highest scores in customer perception of importance and performance. Food, menu, and convenience factors were included in Quadrant A. female students had significantly higher importance mean scores than males, while males had significantly higher Performance mean scores. (Korean J Community Nutrition 5(4) : 662~671,2000)

• 한국식생활문화학회지
• /
• 제15권2호
• /
• pp.69-78
• /
• 2000

The purposes of this study were to : (a) investigate overall operating conditions of university residence hall foodservice, (b) compare them by the management systems. Questionnaires were hand delivered and mailed to 73 foodservice managers. A total of 56 were usable; resulting in 76.7% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, $x^2-test$. Sixty-four percent of the foodservice operations were 'self-operated'; 23% were 'contracted'; and 13% were 'rented'. Eighty-three percent of operations provided 'single menu'; forty-six percent of foodservice operations with 'partially self-service'; and forty-one percent with 'complete self-service'. Forty-four percent of overall foodservice operations provided 1,000-2,000 meals per day; thirty-one percent provided less than 1,000 meals per day, and twenty-four percent provided more than 2,000 meals per day. The highest meal price was 1,950 won and the lowest was 700 won with average of 1,295 won. The mean number of employees was 12.2; the number of working hours was 59.7 hours per week.

• Applied Biological Chemistry
• /
• 제7권
• /
• pp.92-104
• /
• 1966

서울대학교농과대학남녀기숙사생(大學校農科大學男女寄宿舍生) 552명(名)을 위(爲)한 영양관리향상(營養管理向上)과 영양교육(營養敎育)의 중요성(重要性)을 강조(强調)하기 위(爲)해서 위양조사(爲養調査)를 남자기숙사(男子寄宿舍)에 대(對)하여 1966년(年) 3월(月) 7일(日)부터 13일(日)까지 또 여학생기숙사(女學生寄宿舍)에 대(對)하여 동년(同年) 3월(月) 14일(日)부터 20일(日)까지 1주간(週間) 실시(實施)하였다. 상록사급식(常綠舍給食)은 한인(韓人) 25(歲男子營養勸?量)에 비교(比較)하면 Riboflavin 섭취량(攝取量)의 약간(若干)의 부족(不足)이 있는 이외(以外)는 칼로리 및 모-든 영양섭취량(營養攝取量)을 훨씬 능가(凌駕)하였다. 녹원사(鹿苑舍)의 급식(給食)은 한인(韓人) 25세여자권장량(歲女子勸?量)에 비교(比較)해서 칼로리 섭취량부족(攝取量不足)을 보였으나 생활양식(生活樣式)이 유사(類似)한 숙명여자대학교(淑明女子大學校) 기숙사생(寄宿舍生)을 대상(對象)으로 실측(實測)한 1 일평균(日平均)칼로리소비량(消費量)에 비(比)하면 150 칼로리만 부족(不足)하였다. 녹원사(鹿苑舍)는 철분(鐵分)과 Ascorbic acid를 제외(除外)한 모든 무기질(無機質)과 비타민류섭취량(類攝取量)이 약간(若干)식 부족(不足)하였다. 양기숙사(兩寄宿舍)의 P.cal%는 12.8% 내지(乃至) 12.8% 이었고, 단백가(蛋白價)는 상록사(常綠舍)에 있어서는 70, 녹원사(鹿苑舍)에 있어서는 79, NDp Cal%는 상록사(常綠舍)가 7 녹원사(鹿苑舍)가 8, Reference protein은 상록사(常綠舍) 55.8g, 녹원사(鹿苑舍)가 36.9g 임이 밝혀졌다. 일반적(一般的)으로 단백질(蛋白質)은 최소한도(最小限度) 1/3은 동물원(動物源)에서 섭취(攝取)할것을 영양학적(營養學的)으로 권장(勸?)하고 있으나 이연구조사(硏究調査)에서 얻은 결과(結果)와 Reference protein 및 NDp Cal%의 권장치(勸?値)를 비교(比較)하므로서 동식물성단백질(動植物性蛋白質)을 1 : 5의 비율(比率)로 섭취(攝取)하여도 질적(質的)으로 우수(優秀)한 다종류(多種類)의 식물성단백질(植物性蛋白質)의 합리적(合理的)인 혼식(混食)으로 말미암아 만족(滿足)스러운 결과(結果)를 나타낼수가 있음을 명백(明白)히 알게되었다. 조미료소비량(調味料消費量)에 있어서는 남녀사생간(男女舍生間)에 현저(顯著)한 차(差)를 보게 되었다. 남자사생(男子舍生)은 고춧가루에 있어서는 1.5g로서 여자사생(女子舍生)의 15 배(倍)를 소비(消費)하였으며, 고추장은 13g로서 여자사생(女子舍生)의 약 21 배(倍)를 소비(消費)하였다. 소금의 섭취소(攝取消)은 남자사생(男子舍生)이 34g를 소비(消費)하였고 여자사생(女子舍生)은 23g 를 소비(消費)하였으며 남자사생(男子舍生)이 여학생(女學生)보다 매웁고 짠것을 더 즐기는것을 알게 되었다. 상록사(常綠舍)에게는 단배질(蛋白質)의 량(量)을 다소감(多少減)하고 질(質)을 높이며 지방섭취량(脂肪攝取量)을 증가(增加)시켜, 급식(給食)의 부피를 줄일 것을 권하며 Riboflavin 의 증가(增加)도 필요(必要)하다. 녹원사(鹿苑舍)는 칼로리 및 비타민 B군(群)의 섭취량증가(攝取量增加)를 위(爲)하여 더많은 곡류(穀類), 특(特)히 보리를 취(取)하여야 할것이다. 또 녹황색채소(綠黃色菜蔬)의 증가(增加)시킬 필요(必要)가 있다.

• 대한지역사회영양학회지
• /
• 제8권1호
• /
• pp.62-70
• /
• 2003

This article aims to summarize the development and application of menu engineering technique, 'Menu Engineering Modified by Preference (MEMP)'. The site selected for this project was a foodservice operation in Yonsei University residence hall. Sales and food costs data were collected from the daily sales reports for 1 month, and the survey of food preference was conducted during May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for descriptive analysis. The calculation for menu analysis were carried out with MS 2000 Excel spreadsheet program. This MEMP technique developed had 6 category criteria and 2 dimensions of the contribution margin (CM) and the menu mix modified% (MMM%) . The MMM% was calculated by the sales volumes and also weighted by food preference. The CM and MMM% for each item were compared with a mean menu CM as well as a 70% rule. Four possible classifications by MEMP were fumed out as 'STAR', 'PLOWHORSE', 'PUZZLE', 'DOG'. 'STAR' items were the most popular and profitable items and required to maintain rigid specifications for quality. The decision actions for 'PLOWHORSE' menu items which were relatively popular, but yield a low menu average CM included combining a plowhorse item with lower cost products and reducing the frequency of serving or serving size. There was a need for 'PUZZLE' items to be changed in the menu combination, improve recipe, and promote menu. The last DOG' items were desired to be deleted. This study demonstrates that menu information can be interpreted more easily with MEMP. The use of MEMP is therefore an effective way to improve management decisions about menu of university residence hall foodservice.

• Journal of Nutrition and Health
• /
• 제2권2호
• /
• pp.91-98
• /
• 1969

여자(女子) 대학생(大學生)의 대다수(大多數)가 기숙사(寄宿舍)에서 단체(團體) 급식(給食)에 의하여 식사(食事)를 하고있는 성심여자대학(聖心女子大學)의 기숙생(寄宿生) 360명(名)에 대한 계절별(季節別) 영양(營養) 실태(實態)를 파악하기 위하여 1967년(年) 추동(秋冬)과 1968년(年) 춘하(春夏) 사계절(四季節)에 걸쳐 각(各) 계절(季節)마다 1주일간(週日間)의 식사(食事) 섭취 상태를 조사 하였다. 그 결과(結果)를 요약(要約)하면 피실험자(被實驗者)의 연령(年齡) 분포(分布)는 만(滿) 19세(歲) 20세(歲) 21세(歲) 나는자(者)가 전원(全員)의 70% 이상(以上)을 차지하고 있었다. 식사(食事) 섭취량(攝取量)은 사계절(四季節)을 통(通)해서 Calorie를 저량(低量) 섭취하고 있었으며 기중(其中)에서 가장 많이 섭취한 계절(季節)은 봄철이고 다음으로는 여름 가을 겨울의 순위(順位)로 되어있다. 각(各) 영양소량(營養素量)도 봄철이 가장 많었고 겨울은 가장 낮았다. 단백질은 권장량에 가까웠고 그중(中)의 약(約) $1/2{\sim}1/3$은 동물성(動物性) 급원(給源)에서 오고 있다. 칼슘과 vitamin A 역시 다른 계절(季節)에 비(比)해서 겨울에는 상당(相當)히 낮았다. Vitamin C와 niacin은 사계절(四季節)을 통(通)해서 전반적(全般的)으로 충분(充分)한 양(量)을 보이고 있다. 겨울철만 제외하고는 $vitamin\;B_1$과 $B_2$의 섭취량은 상당(相當)한 수치(數値)를 보이고 있다. 사계절(四季節) 식사(食事) 섭취량(攝取量)의 차이를 나타내는 주요(主要)한 원인은 식단(食單)의 질(質)과 다양성(多樣性)에 관계(關係)되고 있고 부수적 원인으로는 외식(外食)을 하기 때문이다. 즉(卽) 매식사시(每食事時)에 충분(充分)한 양(量)을 섭취하지 않기 때문이다. 그리고 상당수(相當數)의 학생(學生)이 기분에 좌우 되어서 외식(外食) 간식(間食)을 하고 있는 것으로 본다.