• Korean Journal of Community Nutrition
• /
• v.24 no.3
• /
• pp.208-222
• /
• 2019

Objectives: This study examined the usage status and the degree of satisfaction of university foodservice (UF) perceived by international students in Busan. Methods: A questionnaire survey was conducted on the utilization of UF, improvement requirements, preference type and recipe, as well as the importance and satisfaction of UF quality attributes as perceived by international students (n=604) at universities in the Busan area between April and June 2017. Results: UF was 'generally satisfied' or 'very satisfied' in about 35.4% of the study population, and 'not very satisfied' or 'not satisfied at all' in approximately 11.5%. Approximately 21.7% said that UF contributed to dietary life 'very much' or 'quite significantly' and 36.4% said 'not very much' or 'not at all'. The largest demand for improvement of UF was 'variety of menu' (52.0%). The most leftover food in UF was kimchi (30.3%) and broth/stew (19.2%), and the major reason for having leftover was 'not to one's taste' (27.8%). After dividing the foodservice quality attributes into 5 factors - food quality and price, sanitation, convenience, physical environment, and service environment - and analyzing the importance and satisfaction of each factor, it was shown that satisfaction was generally lower than the degree of importance. Sanitation factor was high for both importance and satisfaction of UF, while convenience factor was high for the importance but low for satisfaction of UF. Four variables in the food quality and price factor ('food taste', 'freshness of food', 'nutritive value of food', and 'reasonable price') and 3 variables in the convenience factor ('variety of menu', 'prompt food service', and 'display of the meals for the day') had high importance but low satisfaction, showing the need for an improvement on these areas. Conclusions: Based on the study results, it is necessary to improve the food quality, as well as the price and convenience factors, and to provide various menus to increase the satisfaction of UF in international students.

• Journal of the East Asian Society of Dietary Life
• /
• v.10 no.3
• /
• pp.179-189
• /
• 2000

Changes in eating culture patterns has been observed among modern Koreans from seeking out traditional types of eating out restaurant to the modern, luxurious, and hybrid food. This study aimed to investigate the patterns of eating out and preference of food in Pusan National University (PNU) area, representing typical Patterns of eating out in Pusan. Data revealed that the most popular places in which the subjects visited were Korean traditional restaurants and snack bars. The names of the places were in trendy style of Korean connotation, with Intention to appeal to the new generation. The interviewee reported that decision making on choice of plates were made by taste, price, and service in that order. The frequency of eating out was once In two or three days, Korean traditional restaurants, noodle shops, and restaurants of offering fusion food being the Place of choice. Preferred reasons for the PNU area were reported to be low price, followed by variety of food offered and geographical accessibility to the places. Most of the interviewees in the area were satisfied with the taste of food and service quality. A list of food they were willing to introduce to oversea foreigners included raw fish, Dongrae Pajon, Pulgoki, Kimchi and dog soup in that sequence. The results of survey indicator that changes in the eating out environment in Pusan were improvement of service quality, development of new recipes, improvement of hygiene standards and development of area-specific food. The results may also act as a guide in changing the eating out environment and developing tourism in Pusan.

• Culinary science and hospitality research
• /
• v.15 no.2
• /
• pp.1-16
• /
• 2009

The purpose of the study of the book is aimed for basic document security to show necessity for the outside restaurant accommodation to the university meal service and I grasp the university meal service use action of the university student and a desire with this purpose and show it and am going to fine an article and the basics document which are necessary for the market for rationalization of the management of the university meal service. As for the reason why students like fast food to be able to choose outside dining room introduction at the part of an innovative image strategy of the university meal service. Food is serve of early and low price. The big problems of the university meal service is bad taste, high price, low service. Price satisfaction is low in the quality of the university meal service in comparison with the outside dining room. The university students who liked Korea food and Hamburger at time of the outside dining room introduction evaluated the quality of the university meal service. Therefore the outside dining room accommodation is necessary for the university meal service development also the image improvement of the university meal service and improvement of the quality and suitable price rage.

• Journal of Korean Medicine Rehabilitation
• /
• v.26 no.3
• /
• pp.129-141
• /
• 2016

Objectives As awareness of the public about Korean medicine health care and the social demand about improvement for quality of health care service is constantly rising, the quality evaluation of Korean medicine health care service is needed to improve the quality. Through trial of Delphi method, we tried to set the priority in short, medium, long term among the disease which is the subject of quality assessment. Methods Carrying out the delphi survey to 50 experts of korean medicine who were recommended by the 41 member societies of Korean medicine and related organizations, we selected final candidates for quality assessment. It is composed with total 2 rounds, and we investigated the priority in three aspects; the importance of the matter, possibility quality assessment, potential about if there's any chance of improvement. Results By delphi method, we set the priority of quality assessment. Base on the result of the second round, we classified importance of the questions into above average, average, below average, and categorized items as short, medium, long term according on the final priority. We classified of musculoskeletal diseases and diseases of connective tissues and musculoskeletal injury as short term and cerebrovascular disease and disease of nerve system and malignant neoplasm as medium term, disease of digestive organs and diseases, symptoms and abnormal findings in clinical field or inspections which are not categorized as long term. Conclusions We set the subjects of quality assessment by delphi survey by experts, and classified into short, medium, long term. Further research is necessary for execution the Quality Assessment to each of the candidate. Also, we can send feedback to medical institution base on the result of Quality Assessment. then it would be able to induce the improvement in quality of medical institution by itself.

• Quality Improvement in Health Care
• /
• v.9 no.2
• /
• pp.134-147
• /
• 2002

Background : As an empirical study, current research about the quality of social services carried out in general and teaching hospitals across the country. In the flux of health care reforms and market transformation, the quality of social services in the hospital becomes increasingly significant. Methods : A sample of total 80 hospitals, including general hospitals with one social worker at least and single-department hospital with two social workers or more, were identified nationwide through the registry of Korean Association of Medical Social Workers and Korean Association of Hospitals. The subjects of this survey were 80 leaders of social service units. The survey data from each subjects were measured to evaluate level of quality that service provider perceived of sample hospitals. Under the method of one-way ANOVA and multiple regression, the level of quality in social work service was analyzed. Results : The major findings were as following ; First, the level of quality perceived showed less score, especially the lowest was the score of quality of outcome. Second, the key variables of each hospital which turned out significantly different in quality of social work service were the departmental form of social work unit, unit leader's age, educational level, field experience, and job rank. Third, the level of quality of social work service correlated positively with the field experience of unit leader, the size of social work unit, the job rank of the unit leader. Conclusion : The most influential variables to the quality of social work service proved departmental form of social work unit, leader of social work unit. Therefore, to assure the proper level of quality, social work unit in hospital must be structured single, independent department in which entitled social worker is supposed to supervise and manage. And a leadership-development program for leaders in social work unit are strongly recommended.

• Journal of Korean Society for Quality Management
• /
• v.39 no.1
• /
• pp.34-44
• /
• 2011

In this research, the selection of rail tour items of importance and achievement of service quality will be different 'analysis under the assumption that the relationships between them, were studied. Through this research, managers' subjective judgments of the customer rather than by a judge, ie, the true value to our customers think of the rail service quality for tourism products is crucial to develop the important elements. In addition, market-oriented thinking is to present the basic data of the transition. To summarize the conclusions of this paper is as follows. First, what tourists are seeking, constant research and improvement of tourism services should be looking for ways. Secondly, the focus on service quality aspects of products and the urgent need to identify the side of part "Concentrate Here" and "Possible Overkill" by reducing the effort to improve the efficiency of management is considered to be accelerated. Finally, most point in terms of focus and means of transport for the tourism sector as well as the railway tourism products, using the railway as a tourism product now on tour items should be changed.

• Journal of the Korean Dietetic Association
• /
• v.13 no.4
• /
• pp.331-344
• /
• 2007

This study was performed to improve the hospital food service in quality and customer satisfaction by using 6-sigma strategy which was processed by DMAIC methods. The research procedure was as follows; analyzing the main causes of customer dissatisfaction of food service by using numerical method, and then finding out the standardized problem solving methods, and finally reforming food service process. The effectiveness of 6-sigma activity was measured by ‘food service quality index’, ‘customer satisfaction index’ and ‘total food service satisfaction index’. Food service quality index was calculated by adding grade of soup temperature, food service, delivery time, and setting accuracy. Statistical data analyses were completed by using the Minitab Ver. 14. By performing 6 sigma activity, food service quality index was increased from 67 to 79 points (p<0.05) and customer satisfaction index also rise from 73 to 79points (p<0.05). Satisfaction of meals’ taste, diverse menu, food setting accuracy, remove of food service, overall food service were significantly improved(p<0.05). The results of capability analysis in food service quality index, customer satisfaction index, and total food service satisfaction index were improved 2.11$\sigma$ to 2.49$\sigma$, 1.88$\sigma$ to 2.43$\sigma$, and 2.04$\sigma$ to 2.47$\sigma$ respectively (p<0.05). Therefore this study showed that subjective food service improving process could be measured by objective numerical value which might be used for financial value in hospital management.

• Quality Improvement in Health Care
• /
• v.8 no.2
• /
• pp.218-231
• /
• 2001

Background : The purpose of this study was to investigate the understanding and the attitude of Korean hospital CEOs toward the healthcare quality improvement. Methods : A mailed questionnaire survey to the CEOs of hospitals with 400 beds or more was conducted between September 15 and October 30, 2000. Of the 108 hospitals eligible for the study, 58 participated, yielding a response rate of 54 percent. Result : The hospital CEOs have expressed that their hospital management was arduous job, and they had been pressured by increasing competitions among healthcare providers. They indicated that the low fees of health insurance made their hospital management difficult. The results also indicated that there was general consensus that the improvement of service quality was important in encouraging their organizations, but the investment of manpower and equipment ranked higher than the improvement of service quality. The majority of the CEOs have good understanding about quality improvement activities. However the facts that in general QI must be focused at the process of services and customer satisfaction, meanwhile quality improvement activities are helpful for the organizational productivity embarrassed them. The hospital CEOs responded that there were successful changes in terms of quality of care, patient satisfaction, and process efficiency after QI activities, but no increase in patient number and profit. Lack of understanding to QI activities and limited budget seem to attribute unsatisfactory outcomes. Conclusion : The majority of Korean hospital CEOs have a good understanding and attitude about QI activities. As mentioned in the result, despite of several limitations, several facts regarding the CEOs of hospital in Korean can be elucidated. (1) The general cognition of the QI project is relatively high, and it is accepted with positive concern, (2) the priority of the QI project, however, is not set higher than other projects and (3) the specific concepts of the actual QI project such as customer (patient)-focused work driving, the recognition of the work accomplishment, and the importance of rewards have not sufficiently understood.

• Korean Security Journal
• /
• no.42
• /
• pp.115-153
• /
• 2015

This study identified the cause-and-effect relationship of security management service quality by empirically analyzing whether the performance factors affecting the casino industry are improved when the quality of the security management service is improved. For this, Partial Least Squares (PLS) that can deduce the structural relationship between variables was used. To verify the representativeness of the population, SPSS 19.0 was utilized in a demographic analysis, a independent T-test and Scheffe test. The analysis of the data revealed that the casino industry must preferentially manage assurance, empathy, and security to improve the casino security management service quality, and that, of these, security was the most important factor. To help improve service quality, a theoretical and empirical basis that can consider the importance and priority of individual factors was presented based on the result of this analysis. It also revealed that the security management service is an essential factor for stable business activities of casinos. Further, the importance of the role of the security management service in business strategy formulation for improving the industry performance was recognized through the study results. A service quality improvement method was provided by focusing on the factors that must be preferentially considered for service quality improvement; moreover, implications that can predict the results of such method were presented.

• International Journal of Quality Innovation
• /
• v.5 no.2
• /
• pp.17-25
• /
• 2004

Despite the fact that much has been published about Six Sigma in the business and academic press and on the Internet in recent years, there is still confusion among many people, particularly those who work in the transactional and service environments, about the nature of Six Sigma. It is true that Six Sigma like other process improvement programs before was first applied to manufacturing processes; however, many corporations including General Electric and Sony have successfully applied Six Sigma to their transactional and service processes as well. Six Sigma is used by many companies not only to improve the quality of their products and services but also to achieve quantifiable financial results, improve management style and communication, and achieve customer and employee satisfaction. Whether in manufacturing or non-manufacturing environments, the application of Six Sigma differs from organization to organization. Although there are many common elements between these applications, however, special care must be taken when customizing Six Sigma to suit the organizations' needs. In this paper, the author provides some practical and useful guidelines for Six Sigma deployment. This paper is not about the use of numerous statistical tools and techniques that can be found in a typical Six Sigma toolbox. The main emphasis has been placed both on the concept and the implementation of Six Sigma, particularly within the non-manufacturing areas of business.