• 대한지역사회영양학회지
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• 제8권4호
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• pp.556-565
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• 2003

Market segmentation helps providers to find better marketing opportunities and allows foodservice managers to develop the right product for each target market. Therefore, this study, taking university faculty and staff as subject, is intended to diagnose the relative value of service quality attribute, on the basis service quality scenario of faculty foodservice; to suggest price for improving customer loyalty in market segments. A questionnaire was developed ar d mailed to 600 Yonsei university faculty and staffs. A total of 385 questionnaires were usable; resulting in a 58.7％ of faculty and a 69.7％ of staff response rate, respectively. Statistical data analysis was completed using the SAS/Win 6.12 for descriptive Analysis, ANOVA, principal factor analysis, cluster analysis, reliability test and discriminant analysis. The results of the study are as below. Eighteen questions were selected for measuring respondents' lifestyle by AIO method and the seven lifestyle factors derived from factor analysis and aggregated distinct 4 clusters. Service quality attributes of the scenario were determined with 'food quality', 'menu variety', 'atmosphere', 'fast service', and 'clean and sanitation'. 'Food quality', 'menu variety', 'atmosphere', 'fast service', and 'clean and sanitation', in decreasing order, were identified as improving customer loyalty. However, most faculty and staffs were satisfied with the present meal price. The result of this study indicates that the relative value of service quality was differed significantly among the various market segments. 'Food quality', 'menu variety', and 'atmosphere' were determined as major service quality attributes. Thus, customer loyalty could be increased by improving food taste and quality, atmosphere, and service delivery. (Korean J Community Nutrition 8(4) : 556 ∼565, 2003)

• 대한지역사회영양학회지
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• 제14권5호
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• pp.545-555
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• 2009

School foodservice customers are likely to be tired of repeated cycle menus and their satisfaction for meals offered in school is inclined to be low. The menu variety is an important factor in increasing customer satisfaction. The purpose of this study was to investigate customer perspectives for applying rice based bread menus in order to add menu variety and promote using rice processed products in school foodservice. The questionnaire was distributed to 760 parent samples in elementary schools and 520 student samples in middle/high schools and a total of 665 and 387 usable data were collected, respectively. Food habits such as preference for cooking method, menu preference, food allergy and nutritional perspectives for menu and customer perception for rice based bread like quality, reliability, price, and purchasing convenience were investigated using 7 Likert scale. Also expected menu types applying rice based bread and offering frequency of rice bread menu were examined. Preference level for bread-based meals were moderate and students' preferences were slightly higher than parents. Menu types applying rice bread expected by middle/high school students were western food (49.4%), spaghetti (28.4%), set menu (13.7%), noodle (17.6%), Korean food (11.1%), Chinese food (10.9%) and porridge (4.5%). The most occupied rate was once in a week for expected offering frequency. Most respondents perceived that rice bread was more nutritive and qualitative than the wheat based one.

• 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.

• 한국식품영양학회지
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• 제21권1호
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• pp.87-96
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• 2008

This study was conducted to investigate the purchase patterns of processed foods and perception of school dietitians on nutrition labelling in Chonbuk area of Korea. Self-administered questionnaires were collected from a total 156 dietitians. Statistical data analysis was completed using the SPSS v. 11.5 program. The results were summarized as follows. Among the 156 school foodservice systems, 64.7% of schools were operated in conventional system and 35.3% were in commissary system. Among the processed foods, seasoning foods(98.4%) and cereal products(93.3%) were used widely in school foodservice. Among the general characteristics of schools and dietitians, the style(p<0.01), and type of foodservice(p<0.05), career, and age of dietitians respectively affected the purchasing pattern of the processed foods. Approximately 30% of dietitians responded that some fortified foods used for the meal preparation(eg. Ca-fortified yoghurt). Only 57% of dietitians who has more ten year job career was agreed with the important of fortified foods for the menu planning. Despite the levels of education of the dietitians became higher, were no relationship between the confidence on fortified foods and the improvement on health for children. About 96.2% of dietitians knew nutrition labelling of processed foods. Only 25.6% of dietitians checked nutrition labelling of processed food when they purchased these foods for school lunch. The main reason for their checking nutrition labelling of processed foods was for nutrient of products. The dietitians understanding and trust in nutrition labelling of processed foods were not high. But the half of dietitians responded that the nutrition labelling can be helpful for the purchase of processed foods in school foodservice systems. Therefore, it is necessary to activate the mandatory nutrition labelling of processed foods and to prepare its consumer education program for school dietitians.

• 동아시아식생활학회지
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• 제25권4호
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• pp.691-702
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• 2015

This study examined the levels of risk perception of food risk elements by adopting a psychometric paradigm and analyzed factors affecting concerns about food risk elements to obtain basic materials for food safety policy. The data were collected from 296 housewives in Daegu, Korea, by a self-administered questionnaire. Frequency distributions, Pearson's correlation coefficient analysis, factor analysis, Cronbach's ${alpha}$, and multiple regression analyses were conducted by SPSS 21.0. The mean level of concern for food safety was 3.75/5.00 points, and the mean percentage of correct answers about heavy metal contamination was highest among food risk elements. The respondents perceived radioactive contaminated foods, GM foods, and endocrine disruptors as a new, delayed, scientifically unknown, involuntary, serious, and uncontrollable risk in risk perception. According to the result of factor analysis for risk perception, two factors such as non-controllability and dread were categorized. In the risk perception map, radioactive contaminated foods and GM foods were considered as an uncontrollable and dreaded risk, heavy metal contamination, endocrine disruptors, and pesticide residues as a controllable and dreaded risk, and foodborne illness and food additives as a controllable and less dreaded risk. On the other hand, the levels of concerns about food risk elements were higher in order of radioactive contaminated foods, GM foods, and endocrine disruptors. The results of multiple regression analysis showed that age, concern for food safety, percentage of correct answers about food risk elements, non-controllability, and dread influenced the concerns about food risk elements. These results imply that food safety policies should consider differences in consumer's risk perception of food risk elements.

• 한국식품영양과학회지
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• 제44권4호
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• pp.619-634
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• 2015

본 연구는 전국의 어린이급식관리지원센터 직원(센터장을 제외한 팀장, 팀원)을 대상으로 업무 수행 시 난이도 인식 및 효율적 업무 수행 방안에 대해 조사하여 어린이급식관리지원센터 사업의 효과를 높이고 직원들의 직무만족을 높일 수 있는 방안을 제시하고자 하였다. 2013년 이전에 개소한 기존센터 19개, 154명의 직원, 2013년 이후에 개소한 신규 센터 11개, 73명으로 총 30개 센터, 227명의 직원을 대상으로 이루어졌다. 출장의 빈도가 높은 영양 및 위생 안전관리 순회방문업무, 어린이, 조리원 대상 방문교육 업무를 담당하고 있는 직원들에게서 공통으로 '지도를 위한 출장 후 체력 소모가 커 업무에 집중이 어렵다'가 높게 응답되었다. 영양 및 위생 안전관리 순회방문업무, 조리원 대상 방문교육 업무를 담당하고 있는 직원들에서는 '어린이 급식소에 상주하는 영양사가 아니기 때문에 개선이 필요한 부분에 대한 계속적인 피드백이 어려워 행동 변화를 이끌어내기가 어려움'이 높게 응답되었다. 대상별 집합 교육에 대한 의견으로 '집합 교육 시간이 원장, 조리원, 교사의 업무 시간과 겹쳐 참여율이 저조'가 3.97점, 재정관리에 대한 의견으로 '센터 위탁 기관 내 규정, 지자체의 예산 사용 규정, 식약처 규정이 달라 혼선이 옴'이 4.13점으로 높게 나타났다.

• 대한영양사협회학술지
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• 제13권2호
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• pp.183-193
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• 2007

School foodservice employees are involved with every aspect of ensuring that high quality meals are prepared and they influence student satisfaction. The objective of this study was to identify whether job satisfaction of cooks is affected by their relationships with management. Survey forms that were developed for foodservice dietitians and employees were interviewed. Questionnaires to measure job satisfaction were distributed to 30 schools in the Gyeonggi province and completed by 30 dietitians and 323 cooks. Foodservice cooks' job satisfaction was evaluated by measuring attitudes towards aspects of their job using the modified Smith method(1969). All items in the scales were coded by 4 Likert scale(1: nerver satisfied, 4: very satisfied), then grouped by using factor analyses. Statistical methods used in this study were a $x^2$-test, t-test with SPSS software(version 12.0). The study results were as follows; 1) The demographic data showed that 65.3% of respondents were in their 40s, 96% were married, 68.8% were high school graduates, and 93.5% were contracted employees. Regarding overall experience in their current workplace, 27.9% had been in their position over 5 years and 25.7% said less than 2 years. 2) Most of the school lunches was served in the classroom(73.3%). The cook working was rotated among the employees(90%). Most employees did not use a day's leave of absence per month because they were averse to burdening their coworkers. 3) There were no significant differences in job satisfaction between the cooks' self-evaluation scores(2.92) and those of the dietitians(2.92). Among the factors influencing job satisfaction, dietitians(2.10) perceived that cooks(1.99) were more satisfied with their salaries than was actually the case. The cooks(3.19) rated their level of work satisfaction higher than the dietitians(3.03) perceived it to be. Employees rated their relationship satisfaction as 3.50, but dietitians on the other hand rated it 3.37. Most of the cook respondents want a higher salary and a some kind of employment guarantee. This study provides foodservice managers information useful for design positions that will increase productivity. Future study is needed to determine the factors that will improve job satisfaction and satisfy the employees' needs, which in turn will improve school food service quality.

• 한국식품영양과학회지
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• 제34권7호
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• pp.1028-1034
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• 2005

본 연구에서는 강원도 소재 대학교에 재학 중인 학부 학생을 대상으로 교내 학생식 당 이용 실태 및 급식서비스 수준을 조사$\cdot$분석하고 컨조인트 분석기법을 이용하여 가상 학생식당의 주요 속성에 대한 고객의 효용수준을 파악함으로써 신규 학생식 당의 계획 단계에서 중점을 두고 논의해야 할 필수요소를 도출하고 신규 학생식당의 모델을 제시하고자 하였다. 학생들의 학생식당 이용실태 분석 결과, 주당 평균 3.4회 학생식당을 이용하고 있었고, 이용 이유는 거리가 가깝고, 가격이 저렴하며 신속하게 식사를 해결할 수 있기 때문이었다. 급식서비스에 대한 전반적인 만족도$(2.77\pm0.82)$와 지불한 가격에 대해 인지되는 급식의 질인 가치 $(2.68\pm0.78)$ 모두 불만족하고 있는 상황이었다. 급식서비스의 12가지 세부 속성에 대한 인식도 조사 결과, 신속한 배식과 식당 운영시간, 가격, 식사량에 대해서는 비교적 수행 수준이 보통 이상으로 평가하였으나, 고객 불만사항 처리나 식당 시설 및 분위기에 대해서는 상당히 불만족하고 있는 것으로 나타나 이에 대한 개선이 절실한 것으로 사료되었다. 신규 학생식당 모델 도출을 위한 컨조인트 분석 결과, 급식서비스의 4가지 속성이 상충하는 상황에서 고객은 가격$(37\%)$, 분위기$(30\%)$, 음식$(22\%)$, 거리$(11\%)$ 순으로 중요하게 여기고 있었으며, 8가지의 가상급식소 프로파일 중에서 '프로파일 2', 즉 $6\~10$분 정도의 거리에 위치하고 여유롭고 편안한 분위기에서 4가지 정도의 반찬과 함께 후식을 2,000원 정도의 가격으로 판매되는 식사가 제공되는 급식소가 조사대상 대학교의 현재 여건에서 제안할 수 있는 신규 학생식당의 모델로 결론지어졌다. 본 연구 결과에서 도출된 이상적인 급식소 모델이 현장에 적용되어 새로운 급식소가 개소된다면 고객의 요구도가 적극 반영된 급식소 특성으로 인하여 현재 제기되고 있는 급식서비스에 대한 불만을 감소시키는 동시에 고객 만족을 꾀할 수 있으리라 사료된다. 또한 신규급식소에서 일정기간의 급식서비스를 제공한 후, 급식서비스에 대한 고객의 평가가 실시되어 현재의 연구결과와 비교된다면 본 연구에서 제안한 급식소 모델의 효과성도 평가될 수 있을 것으로 여겨진다. 덧붙여 고객의 평가 수준이 낮았던 급식서비스 속성의 개선이 함께 동반된다면 현재 급식소의 급식서비스 질 개선을 통한 고객 만족도의 증진이 가능하리라 본다.

• 대한영양사협회학술지
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• 제21권2호
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• pp.154-172
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• 2015

The prevalence of obesity is continuing to increase. Self-perceived body image among women has drawn a lot of attention in Korea due to unhealthy weight control trials. This study was conducted to determine the relationship between self-perceived body image and dietary intakes among Korean women. For the analysis, 1,747 subjects were selected after eliminating those who were likely to have recently altered their diet based on the 2010 Korea National Health and Nutrition Examination Survey (KNHANES) data. The subjects were divided into three groups: underweight, normal, and obese groups according to their perception of body image. Daily nutrient intakes, NAR (Nutrient Adequacy Ratio), and food intake frequency were assessed according to age group and body image perception. Only energy intake showed differences among the three body image perception groups across all age groups, but not statistical differences. Analysis of NAR and the order of most frequently consumed food items confirmed these findings. The ratio of underweight women that perceived their body size as normal or overweight was higher with younger age. Incorrect body image perception and unhealthy weight control behaviors can cause nutritional problems. This study confirmed that nutritional knowledge is important for healthy weight control trials. Nutritional education for healthy dieting should be emphasized among Korean women.

• 대한지역사회영양학회지
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• 제20권2호
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• pp.141-150
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• 2015

Objectives: Self perceived body image among women is drawing a lot of attention in Korea due to their unhealthy weight control behaviors. To determine the relationship between self-perceived body image and dietary behaviors among Korean women, the discrepancy between actual body size and body image perception, weight control behaviors were assessed based on age groups using the 2010 KNHANES data. Methods: A total of 1,747 subjects were selected after eliminating those of likely changing their diet recently using the 2010 KNHANES data. The subjects were divided into 3 groups, self-underweight, self-normal, and self-obese according to their perception of body image. The BMI and weight control behaviors were assessed based on age groups according to the body image perception. Results: The younger, the higher ratio of underweight, women perceived their body size as normal or overweight. Exercise and reduced food intakes were dominant among various weight control methods but unhealthy methods were dominant among self perceived overweight group. Conclusions: Incorrect body image perception and unhealthy weight control behaviors can cause nutritional problems. Nutritional education should emphasize the importance of healthy weight and proper body image perception for Korean women.