• Korean Journal of Community Nutrition
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• v.8 no.5
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• pp.744-754
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• 2003

At present, health care industries throughout the world are struggling with the challenges to set up financial structures as cost-effective ways and means of satisfying customer needs for health care services. Many hospitals consign foodservice management to foodservice companies for the purpose of efficiency. The companies taking charge of hospital foodservice are also striving to gain an advantage over keen competitions. This study applied Quality Function Deployment(QFD) to one hospital (which will be shown as $\ulcorner$A hospital$\lrcorner$ below) managed by a contract foodservice company for the purpose of strategy planning to provide sustainable competitive advantage. First of all, this study scanned internal and external environment of $\ulcorner$A hospital$\lrcorner$ by means of a Quality Measurement Tool and a fieldwork study. With the result of environment scanning, this study elicited 20 strategies through SWOT analysis, which were categorized by 4 perspectives such as financial, customer, internal process, learning and growth perspectives. Finally, the priorities of 20 strategies were extracted from QFD methodology. According to the results obtained by applying QFD to $\ulcorner$A hospital$\lrcorner$'s foodservice, the strategies which $\ulcorner$A hospital$\lrcorner$ foodservice was obliged to introduce and implement were : the specialization of Children's hospital foodservice, scientific foodservice management through the standardization of foodservice operations, the maintenance of sanitary quality through sanitary system, the remodeling of facilities, the introduction of new equipment, the prompt and accurate response to customer needs, the development of appropriate patient menus, the provision of competitively priced meals for patient selection, the development of a demand forecast model by considering the characteristics of a children's hospital, improvement of productivity and the reduction of labor costs through the employment of experienced employees based on their seniority.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.9
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• pp.1414-1426
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• 2005

The evaluation of students and employees on the importance and the performance for sanitary characteristics in high school foodservices, was investigated. The questionnaires were administered to 379 students and 141 employees in 13 high school, in Busan and then the data evaluated by 5 scales method of Likert were statistically analyzed. The mean scores of the importance and the performance evaluated by students (4.26/3.24) were significantly (p<0.01) lower than those by employees (4.71/4.51). Both the students and the employees percepted that, among sanitary characteristics, cleanliness of meals was most important. The student assessed the performance of withdrawal of plate waste as lowest scores, however the employees assessed student's hygiene as lowest scores, among sanitary characteristics. The gap score of the student (-1.02) between the importance and performance for sanitary factor was higher than that of the employees (-0.02) in high school foodservice. The importance grid of students and employees revealed that the items of tray cleanliness, dining table cleanliness, restaurant cleanliness, and handwashing before serving were high scores to the students, but low scores to the employees. The performance grid of students and employees revealed that the items of tray cleanliness, dining table cleanliness, restaurant cleanliness, the sanitation of treatment process of Plate waste, cleanliness of utensils of platewaste, not touch utensils before serving, handwashing before serving, handwashing before eating and not touch inside of tray were low scores to both the students and the employees. Therefore, it is suggested that the sanitary operations for dining place, treatment process of plate waste and the student's hygiene might have to increase in high school foodservice.

• Proceedings of the KSCN Conference
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• 2005.10a
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• pp.110-110
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• 2005

• Journal of the Korean Dietetic Association
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• v.6 no.1
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• pp.26-32
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• 2000

The purposes of this study were to assess the importance and performance level of nutrition service in views of industrial employees and to explore the ways to improve the nutrition service quality. A survey of industrial foodservice operations located in Korea was undertaken and detailed information was collected from each, including surveys of 994 industrial employees. Statistical data was analysed by SAS PC 6.04 for descriptive analysis, t-test, and analysis of variance. The whole industrial employees assessed the importance and performance of the dieticians' role on nutrition service as '4.03' and '3.32' out of 5 respectively, which suggests that the industrial nutrition service needs to be improved. The variables which received higher scores than the average mean were safe meal provision, sanitation management and equipment & facilities management, whereas the score of individual nutrition counselling was low compared to other variables of nutrition service. The groups who scored low performance were characterized by labor work, experience with less than 10 years, single, aged below 29 years old, and female.

• Journal of Nutrition and Health
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• v.33 no.4
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• pp.464-476
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• 2000

The purpose of this study was to measure patient satisfaction with hosptial foodservices, and thereby identify areas for improvement and provides basic data for the introduction of total quality management into hospital foodservice in the Taegu·Kyungpook area. This survey was carried out on 676 hospitalized patients in 11 hospitals with over 200 beds to determine the quality satisfaction with foodservices. The subjects were 62.4% male and 37.6% female. Sixty-two percent of the subjects were over age 40, 46.7% were only educated to middle school or below, 41.8% were hospitalized for 1 - 10 days. Eighty-seven precent of the subjects did not receive any nutrition education. The expectation and perception grid showed that the high expectation to the low perception items were the seasoning of the meals, taste of the meals, and prompt dealings with meal complaints. The quality satisfaction values of all the attributes indicated a minus. The unsatisfied quality attributes were the opportunity to meet with a dietitian, seasoning of the meals, taste of the meals, explanation of the meals, and prompt dealings with meal complaints. Among the demographic characteristics, age, education, length of admission, and experience with nutrition education produced significant differences in the quality satisfaction scores. In conclusion, it would seem to be desirable that hospital foodservice department introduce selective menus, hygiene education for foodservice employees, standard recipes, quality assurance, and increase the meal rounding of dietitians in the patient foodservice.

• Korean Journal of Occupational Health Nursing
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• v.23 no.4
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• pp.245-253
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• 2014

Purpose: School foodservice employees (SFEs) could be exposed to the risk of musculoskeletal disease and of job stress due to their job characteristics. This study was to evaluate the level of job stress and the prevalence of work-related musculoskeletal symptoms (WRMS) in Seoul city's SFEs, and to determine associations between job stress and WRMS. Methods: The study design was cross-sectional, and 975 SFEs were recruited. Self-administered questionnaire included the 'Korean occupational stress scale-short form' and the 'KOSHA GUIDE H-9-2012' instrument to evaluate the job stress and WRMS, respectively. SFEs' medians of job stress were compared to the reference values of published study in Korean workers. Results: The participants reported greater levels of job demand and physical environment than the general Korean population. WRMS were reported in 89.0% of participants at any body part, and 41.1% were presumed to need for medical intervention. High levels of job demand and of physical environment were significantly associated with WRMS. Conclusion: Subscales of job demand and physical environment were relatively high in SFEs and those were related to the occurrence of WRMS. To reduce the WRMS prevalence, a job stress management program focused on job demand and physical environment may be required.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.206-219
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• 2010

The purpose of this study is to manage job stress of foodservice employees effectively by analyzing their job stressors and relationship of job satisfaction and turnover intention. It also analyzed the effects of social support and coping strategies on job stressors. The data for the study were collected through conducting a survey to the employees who work at hotel foodservice departments and buffet restaurants in Busan area. Major suggestions and significances of this study can be outlined as follows: First, it was found that 6 job related stressors(work environment, personal relation, role, task characteristics, career development, individual character). Second, it was revealed that personal relation and career development factors have an effect on employees' job satisfaction and turnover intention. Third, it was illustrated that social support and coping strategies have a moderating effect of job stressors between job satisfaction and turnover intention.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.4
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• pp.254-264
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• 2018

The study aims were to verify the influences of job environment factors and work attitude on turnover intention of school foodservice employees, and then to verify the mediating effect of organization commitment between six areas of worklife and turnover intention so that organizations can intervene to reduce the turnover intentions of employees. The subjects were 205 employees who were working in the school foodservice field. The job environment factors were measured by six areas of worklife (workload, control, reward, fairness, community, value) and the organizational commitment was measured by two types of commitments (affective, continuance). The results were as follows. First, workload, reward, community and value of six areas of worklife reduced affective commitment, control and fairness increased continuance commitment, and affective commitment reduced turnover intention. Second, only reward and community showed direct effect on turnover intention, but all six areas of worklife had a statistically significant indirect effect on turnover intention through affective commitment. These results showed that job environment factors had both direct and indirect effect on employees' behavior through employees' affection. These findings imply that organizations can control employees' turnover intention by providing education or social support to maintain their affective commitment even when organizations cannot change job environment.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.3
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• pp.342-352
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• 2020

This study examines the effects of customer citizenship behavior and customer badness behavior on service employees' emotional dissonance and job burnout. To achieve this, a survey was empirically carried out to 338 foodservice employees. The overall findings were as follows. First, the customer citizenship behavior had a significant effect on the emotional dissonance of service employees. Second, the customer citizenship behavior had no significant effect on job burnout. Third, the customer badness behavior had a significant effect on the emotional dissonance. Fourth, the customer bad behavior had a significant effect on the job burnout. Fifth, the emotional dissonance had a significant effect on job burnout of service employees. These results confirmed the importance of customer citizenship behavior and customer badness behavior in the foodservice industry. This suggests that the customer badness behavior has a significant effect on the emotional dissonance and job burnout, leading to the deterioration of quality in the foodservice industry that pursues the unconditional suppression of service employees' emotion or customer-centered operating strategies. Therefore, strategic systemization is required in terms of promoting civil behavior on behalf of customers through positive interaction and induce contribution behavior through loyal service.

• Korean Journal of Human Ecology
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• v.10 no.1
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• pp.59-70
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• 2007

This study was conducted to investigate the perception about situation about school foodservice facilities and utilities in Chonbuk area. Self administered questionnaires were collected from 222 dietitians. Statistical data analysis was completed using a SPSS v. 10.0 program. The results are summarized as follows: Among 222 school foodservice systems, 68.5% of schools prepared the meal with conventional way and 31.5% of with commissary way. As the results of condition of school foodservice facilities, there was significantly differences between conventional and commissary foodservice systems; wall and ceilings(p<0.05), lighting(p<0.05), kitchen ventilation(p<0.05), preparation facilities(p<0.01), washstands(p<0.05), dressing rooms for employees(p<0.001), rest, and showers(p<0.01). On the basis those result it was assumed that the status of facilities of conventional foodservice systems better than commissary ones. About 66% of conventional foodservice systems and 34.5% of commissary ones have conducted own dining rooms. As to situation of dining rooms, conventional foodservice systems had better facilities than commissary ones. Therefore, governmental regulation agencies have to review and approval of plans prior to new construction or extensive remodeling of school foodservice facilities. In addition, content analysis was conducted regarding to dietitian's opinions on foodservice facilities and utilities.