• 제목/요약/키워드: Perceived importance & performance

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단체급식소 영양사의 종합적 품질경영(TQM) 수행과 조직문화와의 관계 규명에 관한 연구 (Relationship between TQM Performance and Organizational Culture of Dietitians in Institutional Foodservice)

  • 조기원;서의훈;윤지영
    • 한국식생활문화학회지
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    • 제22권2호
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    • pp.191-200
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    • 2007
  • This study was designed to investigate the correlation between perceived TQM performance and organizational culture of dietitians. The objective of the study is to help the management of foodservice by providing a direction which will elevate perceived TQM performance of dietitians and presenting plans which will ensure effective dietitians. Questionnaires handed out to 308 dietitians worked in institutional foodservice operation including elementary, middle and high schools, hospitals, business and industries. In terms of TQM importance and performance, the more important dietitians perceived, the higher their performance level rose. Data form the IPA, external and internal customer satisfaction, executive ability, communication system and technology, information technology and application ability, food process, strategy, and leadership were required further improvement by dietitians. Of present organizational culture model, human relations model and open systems model were more likely to be adopted by dietitians in middle and high schools. According to the type of foodservice management, the open systems model was more preferred by dietitians from self-operated operations rather than respondents from contracted operations. Canonical correlation analysis between TQM performance and organizational culture showed canonical correlation to be higher (canonical correlations coefficient: .66). In conclusion, TQM performance-organizational culture showed higher canonical correlation. In the organizational culture, foodservice operation is capable of improving the aims for the rational goal model and the open systems model. The results showed that TQM performance and organizational culture had significant relationship, especially positive organizational culture emphasizing on internal process and rational goal model would have influence on TQM performance of dietitians. Foodservice operation, however, should recognize importance of open and development culture to improve dietitians' TQM performance. To apply open system foodservice organization should encourage dietitian and foodservice employees to challenge and compete for the works, Moreover, organizational effort such as information exchange program and support system should be established.

유아외출복 구매자의 조성섬유 선호집단별 차이 분석 (A Study on the Differences Between the Textle Fiber Preference Groups in Children's Outdoor Clothing)

  • 김선경
    • 대한가정학회지
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    • 제36권1호
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    • pp.117-128
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    • 1998
  • This study examined the relationships between textile fiber preference(natural, synthetic, blended) and the perceived importance of textile properties, knowledge of textile fibers and demographic variables, focused on children's outdoor clothing. Subjects were 291 mothers with preschool children. Data were collected using a self-administered questionnaire and analyzed using analysis of variance and crosstabulation analysis. The results indicated that; (1)preference of fiber was significantly related to the perceived importance of textile fiber properties concerning flame resistance, absorbency, and hand. (2)blended fiber preference group had more knowledge on textile fibers than the other groups. (3)preference of fiber was significantly related to the perceived differences of textile performance characteristics in comfort. (4)None of demographic variables influenced textile fiber preference. (5)No difference in price consideration was found between the textile fiber preference groups.

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조직원의 조화열정과 집중이 지각된 성과에 미치는 영향: 강점활용 집단별 차이비교를 중심으로 (The Effect of Harmonious Passion and Concentration on Perceived Performance: Based on Comparison Analysis by Strength Use Groups)

  • 이혜숙;김보영
    • 한국콘텐츠학회논문지
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    • 제16권12호
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    • pp.781-793
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    • 2016
  • 본 연구는 기업 내 조직원의 강점활용을 통한 조화열정과 집중이 지각된 성과에 미치는 영향을 실증적으로 규명하고자 했다. 이에 본 연구는 조직 내 구성원의 조화열정과 집중이 지각된 성과에 미치는 영향과 이 관계에서 강점 활용의 집단 별 차이를 비교 분석하는 연구 모형을 설계하고 국내 기업 내 조직구성원 총 460명을 대상으로 수집된 설문을 통해 분석하였다. 분석결과 조직원들의 조화열정과 집중은 지각된 성과에 긍정적인 영향을 미치는 것으로 나타났다. 특히 조화열정과 지각된 성과의 관계에서는 강점 활용 정도에 따른 고집단과 저집단을 비교했을 때 고집단에서만 유의미한 관계가 나타나는 것으로 확인되어 조화열정과 같은 조직원의 심리적 변인들을 성과로 연결시키는데 있어서 강점활용이 영향요인으로 작용할 수 있음을 확인할 수 있었다. 본 연구는 조직의 강점 활용이 개인과 조직에게 미치는 잠재적 유익을 실증적으로 제시했다는데 그 의의가 있으며, 조직 구성원들의 심리적 동기 변인과 강점활용의 중요성을 강조하고, 그 활용방안을 모색하고자 했다.

뇌혈관질환 환자의 간호진단과 연계된 간호중재의 중요도와 수행도 분석 (Comparison of Importance and Performance of Nursing Interventions linked to Nursing Diagnoses in Cerebrovascular Disorder Patients)

  • 김영애;박상연;이은주
    • 성인간호학회지
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    • 제20권2호
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    • pp.296-310
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    • 2008
  • Purpose: The purpose of this study was to compare the importance and performance of nursing interventions linked to five nursing diagnoses in CVA patients. Methods: First, total 37 nursing diagnoses were identified from the analysis of 78 nursing records of CVA patients, and then top 5 diagnoses were mapped with nursing interventions. Second, each intervention was compared in terms of importance and performance by 80 nurses working at neurosurgical units from 5 general hospitals. Data were analyzed using mean, SD, and t-test using the SPSS program. Results: Selected the top five nursing diagnoses were Acute Pain, Risk for Disuse Syndrome, Decreased Intracranial Adaptive Capacity, Ineffective Cerebral Tissue Perfusion and Acute Confusion. In general, most of the interventions were scored higher in importance than performance and most of independent interventions were not performed as frequently as it perceived in importance. The interventions which scored high in performance were the interventions ordered by physician or interventions related to medication behavior. Conclusion: We identified which nursing interventions should be performed more frequently and more critically important to nursing diagnoses. We recommend further research that enhances the performance of nursing interventions to provide better quality of nursing services to the patients in practice.

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단체급식소 영양사의 종합적품질경영(TQM) 수행과 직무만족도에 관한 연구 (TQM Performance and Job Satisfaction of Dietitians in Institutional Foodservices)

  • 조기원;윤지영
    • 대한지역사회영양학회지
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    • 제11권6호
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    • pp.750-760
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    • 2006
  • This study was designed to investigate the correlation between perceived TQM performance and job satisfaction of dietitians. The objective of the study is to help the management of foodservice by providing a direction which will elevate perceived TQM performance of dietitians and presenting plans which will ensure effective foodservice management. The survey sample was dietitians (n = 308) who were charged with foodservice management. The questionnaires requested information about demographics self-perception of TQM importance and performance levels, and Job satisfaction. According to the TQM importance and performance analysis, the level of performance was typically high in TQM items recognized as important by dietitians and low in areas where the recognized level of importance was low. Analysis was conducted on the job satisfaction according to demographic characteristics. The level of satisfaction in terms of salary and promotion increased relatively for those working in the industries and those who were older, married, and full-time employees with longer careers. The lesser the number of working hours, the higher their satisfaction levels were. Canonical correlation analysis between TQM performance and job satisfaction indicated higher canonical correlation (canonical correlations coefficient: 0.59). In conclusion, TQM performance-job satisfaction showed higher canonical correlation. When information exchange via network is made possible and more external customer recognition is gained, it increases the level of job satisfaction. The above results suggest that further research on the scope of TQM performance is thoroughly needed and continual training is necessary for foodservice managers.

급식소와 영양사의 특성에 따른 영양사의 직무 비교 분석 (An Assessment of Dietitian Job Tasks According to the Characteristics of Foodservice Operations and Dietitians)

  • 배현주;이혜연;전희정
    • 한국식품조리과학회지
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    • 제23권6호
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    • pp.858-866
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    • 2007
  • The objective of this study was to identify the job performance and perceived job importances of dietitians according to the characteristics of foodservice operations as well as dietitians. Questionnaires were distributed to 400 dietitians, and a total of 202 were received and utilized(50.5%). Statistical analysis of the data was performed using the SAS package program(version 8.2) for descriptive analysis and $X^2-tests$. The results are summarized as follows. The highest job task frequency was for sanitation management (98.5%); and then nutrition management (96.6%), cost management (92.6%), and inventory management (92.1%). The dietitians' perceived job importance was highest for sanitation management (74.3%), followed by nutrition management (68.8%) and human resource management (37.1%). Dietitians with under 3 years of experience had more difficulties, particularly in purchasing management, cost management, and sanitation management. Dietitians within contracted foodservice operations were dissatisfied by having insufficient education for cost management. Thus, programs for on-the-job and off-the-job training, reflecting dietitians' educational needs and changing job tasks should be increased.

종합병원 선택요인에 대한 내.외부고객의 중요도 - 성과도 분석 (IPA(Importance Performance Analysis) of Hospital Choice in Internal and External Customers)

  • 이현숙;이해종
    • 한국병원경영학회지
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    • 제17권3호
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    • pp.83-98
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    • 2012
  • The purpose of this study is to investigate IPA(Importance Performance Analysis) of the hospital choice factor between internal and external customers at S general hospital. This study was used 5 types of choice factors such as physical, interpersonal, accessibility, connection, and image. This study was used Importance Performance Analysis which can be applied to identify the strengths and weaknesses attributes from hospital customers' viewpoint. The sample was selected 116 patients and 97 internal employees for S hospital in Seoul. Data were collected with self-reported questionnaires from April 1 to 29 in 2012 and analyzed by paired t-test, scatter plot graph. The result of the study was that the perceptional gaps between internal and external consumers were existed in physical, connection and image factors, except interpersonal, accessibility. The "Keep up the good work" quadrant was interpersonal factor, and the "Low Priority" quadrant was accessibility. The findings of this study will be applied to make hospital strategic decision making and to improve marketing service quality in administrative department of hospital.

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의료서비스 마케팅을 위한 품질지각과 만족에 관한 연구 (A Study on Qulity Perceptions and Satisfaction for Medical Service Marketing)

  • 유동근
    • 간호행정학회지
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    • 제2권1호
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    • pp.97-114
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    • 1996
  • INSTRODUCTION Service quality is, unlike goods quality, an abstract and elusive constuct. Service quality and its requirements are not easily understood by consumers, and also present some critical research problems. However, quality is very important to marketers and consumers in that it has many strategic benefits in contributing to profitability of marketing activities and consumers' problem-solving activities. Moreover, despite the phenomenal growth of medical service sector, few researchers have attempted to define and model medical service quality. Especially, little research has focused on the evaluation of medical service quality and patient satisfaction from the perspectives of both the provider and the patient. As competition intensifies and patients are demanding higher quality of medical service, medical service quality and patient satisfaction has emerged as a critical research topic. The major purpose of this article is to explore the concept of medical service quality and its evaluation from both nurse and patient perspectives. This article attempts to achieve its purpose by (1)classfying critical service attibutes into threecategories(satisfiers, hygiene factors, and performance factors). (2)measuring the relative importance of need criteria, (3)evaluating SERVPERF model and SERVQUAL model in medical service sector, and (4)identifying the relationship between perceived quality and overall patient satisfaction. METHOD Data were gathered from a sample of 217 patients and 179 nurses in Seoul-area general hospitals. From the review of previous literature, 50 survey items representing various facets of the medical service quality were developed to form a questionnaire. A five-point scale ranging from "Strongly Agree"(5) to "Strongly Disagree"(1) accompanied each statement(expectation statements, perception statements, and importance statements). To measure overall satisfaction, a seven-point scale was used, ranging from "Very Satisfied"(7) to "Very Dissatisfied"(1) with no verbal labels for scale points 2 through 6 RESULTS In explaining the relationship between perceived performance and overall satisfaction, only 31 variables out of original 50 survey items were proven to be statistically significant. Hence, a penalty-reward analysis was performed on theses 31 critical attributes to find out 17 satisfiers, 8 hygiene factors, and 4 performance factors in patient perspective. The role(category) of each service quality attribute in relation to patient satisfaction was com pared across two groups, that is, patients and nurses. They were little overlapped, suggesting that two groups had different sets of 'perceived quality' attributes. Principal components factor analyses of the patients' and nurses' responses were performed to identify the underlying dimensions for the set of performance(experience) statements. 28 variables were analyzed by using a varimax rotation after deleting three obscure variables. The number of factors to be extracted was determined by evaluating the eigenvalue scores. Six factors wereextracted, accounting for 57.1% of the total variance. Reliability analysis was performed to refine the factors further. Using coefficient alpha, scores of .84 to .65 were obtained. Individual-item analysis indicated that all statements in each of the factors should remain. On 26 attributes of 31 critical service quality attributes, there were gaps between actual patient's importance of need criteria and nurse perceptions of them. Those critical attributes could be classified into four categories based on the relative importance of need criteria and perceived performance from the perspective of patient. This analysis is useful in developing strategic plans for performance improvement. (1) top priorities(high importance and low performance) (in this study)- more health-related information -accuracy in billing - quality of food - appointments at my convenience - information about tests and treatments - prompt service of business office -adequacy of accommodations(elevators, etc) (2) current strengths(high importance and high performance) (3)unnecessary strengths(low importance and high performance) (4) low priorities(low importance and low performance) While 26 service quality attributes of SERPERF model were significantly related to patient satisfation, only 13 attributes of SERVQUAL model were significantly related. This result suggested that only experience-based norms(SERVPERF model) were more appropriate than expectations to serve as a benchmark against which service experiences were compared(SERVQUAL model). However, it must be noted that the degree of association to overall satisfaction was not consistent. There were some gaps between nurse percetions and patient perception of medical service performance. From the patient's viewpoint, "personal likability", "technical skill/trust", and "cares about me" were most significant positioning factors that contributed patient satisfaction. DISCUSSION This study shows that there are inconsistencies between nurse perceptions and patient perceptions of medical service attributes. Also, for service quality improvement, it is most important for nurses to understand what satisfiers, hygiene factors, and performance factors are through two-way communications. Patient satisfaction should be measured, and problems identified should be resolved for survival in intense competitive market conditions. Hence, patient satisfaction monitoring is now becoming a standard marketing tool for healthcare providers and its role is expected to increase.

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High School Students' Satisfaction with Foodservice Quality Is Affected by Foodservice Management Type

  • Kwon, Sun-Hee;Cha, Myeong-Hwa;Kim, Yoo-Kyeong
    • Preventive Nutrition and Food Science
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    • 제10권4호
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    • pp.372-377
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    • 2005
  • This study was designed to examine the satisfaction of high school students with different types of foodservice management programs. The importance and the performance of foodservice management programs were evaluated based on the perceptions of high school students about food service characteristics affecting customer satisfactions. The average score of the attributes affecting the importance of school food service program was $4.27\pm0.49$ and the most important attribute was identified as 'the food safety $(4.68\pm0.67)$', followed by 'the taste of food $(4.66\pm0.65)$'. The average scores of all performance dimensions were lower than 3 point. 'Menu dimension' was rated as the lowest dimension $(2.61\pm0.89)$ and 'Food dimension $(2.79\pm0.70)$' was rated as the highest dimension. Significant differences among different types of foodservice management were perceived by respondents in the overall performance (F=40.244, p<0.001). Students who served by contract-conventional management rated significantly higher performance score on all of the performance attributes than the students served by other types of foodservice management. The results of the importance and the performance analysis present that student satisfaction is affected with the type of foodservice management programs and substantial differences lies between the perceptions of foodservice operations and students.

Changes in the importance and performance of low-sodium management among childcare center cooks in Yongin, South Korea, after salinometer support programs: a descriptive study

  • Jiwoo Min;Youngmi Lee;Yunhee Chang;Yujin Lee
    • 대한지역사회영양학회지
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    • 제29권4호
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    • pp.304-317
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    • 2024
  • Objectives: This study aimed to evaluate the importance and performance of sodium reduction practices among childcare center cooks in the Yongin area before and after a 3-month salinometer support program. Methods: In total, 313 cooks employed in childcare centers in Yongin were surveyed before and after participating in a salinometer support program. The survey included questions on general information, sodium-related dietary habits, and perceived importance and performance levels of sodium reduction approaches in the purchasing, cooking, and serving areas. The centers were divided into childcare centers registered as group-feeding facilities (FS group, n = 68) and those not registered as such (non-FS group, n = 245). The differences between the two groups were analyzed. Results: The overall importance levels increased significantly after the program in both the FS-group (P < 0.001) and non-FS group (P = 0.005). The overall performance levels also increased significantly in both groups (P < 0.001 for all). Consequently, the significant difference between the importance and performance levels disappeared in both groups after the program. However, unlike the FS group, which showed no significant differences between the importance and performance levels after the program in all three areas, the non-FS group still demonstrated lower performance levels than importance levels in the purchasing (P = 0.011) and serving (P = 0.034) areas after the program. Conclusions: The use of salinometers significantly enhanced the performance and importance of low-sodium management practices among cooks in childcare centers, especially in the FS group. The continuous monitoring of salinity measurements and tailored education specialized for the FS and non-FS groups are recommended.