• 제목/요약/키워드: meal quality

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항공사 기내식 서비스품질과 고객만족, 브랜드이미지, 브랜드충성도에 관한 융합연구 (Convergence study of the in-flight meal quality on customer satisfaction, brand image and brand loyalty in airlines)

  • 조경희;배현숙
    • 한국융합학회논문지
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    • 제8권12호
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    • pp.317-327
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    • 2017
  • 본 연구의 목적은 항공사 기내식 서비스품질, 항공사의 고객만족, 브랜드이미지와 브랜드충성도와의 융합적 관계를 분석하는데 있다. 본 연구에서는 항공사를 이용하는 고객을 대상으로 설문지 170부를 SPSS 18.0window를 통해 요인분석, 신뢰도분석, 상관관계분석, 다중회귀분석을 진행하여 연구결과를 도출하였다. 분석결과는 기내식 서비스품질 요인은 음식요인, 서비스요인과 청결요인으로 도출되었다. 첫째, 기내식 서비스품질요인 중 음식요인 고객만족에 정(+)의 유의한 영향을 미쳤다. 둘째, 음식요인과 서비스요인은 브랜드이미지에 유의한 정(+)의 영향을 미쳤다. 셋째, 고객만족은 브랜드이미지와 브랜드충성도에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 또한, 브랜드이미지도 브랜드충성도에 유의한 정(+)의 영향을 미치는 것으로 나타났다. 이 연구를 통해서 보면 항공서비스에 있어서 기내식 서비스품질 관리, 고객만족, 브랜드이미지 그리고 브랜드충성도 모두가 항공사의 성공적인 마케팅 전략에 매우 중요하다.

환자들의 병원급식 섭취 실태 및 병원급식 품질 속성에 대한 인식 분석 (In-Patients' Food Consumption and Perception on Foodservice Quality at Hospitals)

  • 김민영;김경주;이경은
    • 대한영양사협회학술지
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    • 제14권1호
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    • pp.87-96
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    • 2008
  • The purposes of this research were to investigate in-patients' perception on foodservice quality and to examine factors influencing their meal consumption at hospitals. Three general hospitals with over 400 beds in Seoul and Chon-An agreed to participate in the research. A total of 516 in-patients of the hospitals were surveyed on their meal consumptions, reasons of plate wastes, perceptions of foodservice quality, and demographic information. A response rate was 76% after excluding responses with significant missing data. On average the regular diet patients consumed 72%, 69%, and 68% of rice, soups, and side dishes served, respectively; the therapeutic diet patients consumed less than 70% of the meals they were served. The consumption rates did not differ significantly by diet type, gender, age, and hospitalization period. Among the therapeutic diet patients, those who had nutrition education consumed significantly more rice than the others (p<0.05). The main reasons why the patients did not eat all food served were 'lack of energy' and 'not tasty'. The patients' perception on foodservice quality was low; the therapeutic diet patients perceived more negatively than the regular diet patients in 'keeping hot food hot, cold food cold(p<0.05)', 'maintaining consistency of taste(p<0.01)', and 'providing nutrition information(p<0.01)'. To achieve the goal of the foodservice at hospitals, the dietitians can use the findings of the research in developing and implementing strategies to improve the patients' meal consumption. Recipe standardization, employee training, and production management will be useful for improving food quality and nutrition education on therapeutic diets for the patients will improve their meal consumption at hospitals.

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식사대용식을 이용한 초저열량 식사요법이 20대 비만 여성들의 심리적 요인과 삶의 질에 미치는 효과 (Effects of Very Low Calorie Diet using Meal Replacements on Psychological Factors and Quality of Life in the Obese Women Aged Twenties)

  • 김지영;김상연;정경아;장유경;최형석;최승;박미현;홍성길;황성주
    • Journal of Nutrition and Health
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    • 제40권7호
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    • pp.639-649
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    • 2007
  • This study was performed to investigate the effects of very low calorie diet (VLCD) using meal replacements that contain the wild grass extracts based on Samul-tang ingredients on psychological factors and quality of life in the obese women $(BMI{\geq}25kg/m^2)$ for four weeks. Seventy five women $(20{\leq}age<26)$ participated in this experiment. Subjects were randomly classified three groups: 1) General diet group (GD roup, n=27) consumed 3 regular meals within 600 kcal/day 2) Meal replacements group (MR group, n=27) consumed 1 regular meal and 2 meal replacements within 600 kcal/day 3) Herbal Meal replacements group (HMR group, n=27) consumed 1 regular meal and 2 meal replacements within 600 kcal/day. Physical factors (weight, BMI, fat (%)) of the HMR group significantly decreased more than those of GD and MR groups. Moreover, binge eating habit and environmental factors (surrounding support, emotional reaction, expression of opinion) of the HMR group significantly decreased more than those of GD and MR groups. Psychological factor and quality of life were no significant differences among three groups during the experimental period, because both were significantly decreased in all groups after 4 weeks. Therefore, very low calorie diet using meal replacements that contain the wild grass extracts based on Samul-tang ingredients for 4 weeks was effective on improvement of psychological factor and quality of life as well as weight reduction in the obese premenopausal women.

병원 직원식 서비스의 품질특성에 대한 직원만족도 분석 (Analysis of Staff Satisfaction with Staff Foodservice Quality in Hospitals)

  • 이민지;이연경
    • 한국식생활문화학회지
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    • 제17권1호
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    • pp.49-56
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    • 2002
  • The purpose of this study was to analyze staff satisfaction with staff foodservice in hospitals. The study compared the hospital staff's expectations and perceptions of foodservice. The quality satisfaction values were indicated as the differences between their expectations and perceptions. The subjects were 643 hospital staff in 11 Daegu . Kyungpook hospitals. Written questionnaires were used to collect the data. The completion rate was 76.9%. There were 17 attributes for foodservice quality, which were divided by factor analysis into four main quality factors; sensory, nutrition, sanitation and service. The high expectation and low perception items on the expectation and perception grid were: seasoning of the meals, taste of the meals, variety of the menu, nutritional considerations, cleanliness of the dishes, and prompt handling of meal complaints. On all the attributes measured, expectations were higher than perceptions. The quality satisfaction values were all negative. There were highly significant(p<0.001) correlations between quality satisfaction and variety of the menu(r=0.783), nutritional considerations(r=0.770), prompt dealing with meal complaints(r=0.762), cleanliness of meals(r=0.689), and courtesy of employees (r=0.653). There is a need to improve taste, menu variety, nutrition, sanitation, speed of handling meal complaints, and courtesy.

대학생의 IMF 경제위기를 대응하기 위한 식생활대처행동 (Undergraduate Students' Coping Behavior in Meal Management with Korean Economic Crisis in 1997)

  • 서정희;홍순명
    • 한국식생활문화학회지
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    • 제14권4호
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    • pp.353-360
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    • 1999
  • This paper was developed to determine the university students' coping behavior pattern in meal management with Korean economic crisis in 1997. The data was collected from 544 university students in Ulsan areas. The coping behavior consisted of 26 items which were categorized into 4 factors; (factors were named as related to): 'decrease of intakes factor' ,: 'change to the cheaper choices factor' ,: 'increase of meals at home factor' and 'emphases on quantity sacrificing the quality factor'. Socio-economic variables affected differently the coping behavior in meal management and 4 sub factors. The amount of discretionary expenditure, the status of housing, the monthly household income and gender affected the coping behavior in meal management. The amount of discretionary expenditure and the monthly household income affected the decrease of intakes factor and the change to the cheaper choices factor. The amount of discretionary expenditure and gender affected the increase of meals at home factor and the emphases on quantity sacrificing the quality factor.

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근린시설의 다목적 급식 공간 계획안 (A Study on Neighborhood facilities of Multipurpose Meal Area Plan)

  • 성정아
    • 한국실내디자인학회:학술대회논문집
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    • 한국실내디자인학회 2008년도 춘계학술발표대회 논문집
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    • pp.50-53
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    • 2008
  • Recently as the efficiency of meal area in the neighborhood facilities has decreased, the user is not satisfied about the existing meal area quality. There are problems due to crucial administration due to ineffective use of the meal area and the in-charge. So, a new meal system is coming up with one meal form at one place with time wise classification to satisfy the users and owner. In this plan, the meal area at basement 1 of Korea Advertisement Culture Hall is not just the existing meal area but in day it is a restaurant, at night a vacant hall and in the weekend it is a banquet hall. Such a premium meal area designed by developing the meal area that has different usage as per time slot is named as "M-KITCHEN" and we intend to plan in such a way. The complete "M-KITCHEN"consists largely of entrance/ exit, food distribution area, eating area, specialized restaurant, rest area, kitchen, warehouse etc. This area consists again of multimedia street entrance "M-street", food distribution area "M-kitchen", meal area "M-place", "M-plaza", "Wall pond", "Layer deck", specialized restaurant "M-china", "M-shushi", rest area "Gardening".

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학교급식 지원 및 로컬푸드 공급 정책에 대한 중요도-만족도 분석 - 충남 아산시·홍성군 사례를 중심으로- (An Analysis of Importance-Performance on School Meal Support and Local Food Supply Policy - Focused on cases of Asan-si and Hongseong-gun in Chungnam -)

  • 안충섭;김원태;김호
    • 한국유기농업학회지
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    • 제26권4호
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    • pp.585-597
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    • 2018
  • The purpose of this study is to analyze the cases of Asan-si and Hongseong-gun in Chungcheongnam-do to derive the direction of development of the school meal support center and improvement of the school meal policy in connection with local food. We conducted a survey on the importance and performance of school meal support policy and local food supply policy for nutritionists in two areas. In addition, we identified the issues to be improved intensively and the issues to be continuously managed over the medium to long term, and suggested directions for improvement using IPA. As a result of the importance-performance analysis of school meal support policy and local food supply policy, both Asan-si and Hongseong-gun. focused on improving the price and quality of local food.

고교급식의 서비스품질에 대한 중요도와 만족도에 관한 연구 - 경주지역을 중심으로 - (Importance & Satisfaction of Students on Service Quality of High School Foodservice: Focused on Kyungjoo City)

  • 이연정
    • 한국식생활문화학회지
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    • 제21권2호
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    • pp.154-160
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    • 2006
  • This study examines the service satisfaction rate on high school students(637) in order to provide the basic data for marketing direction by analyzing the importance and satisfaction rate of the service quality. In IPA for the service quality, as the following properties are high in expectation as well as satisfaction they needed to maintain. They are the taste, scent, saltiness, proper temperature of the food, the quantity main food, nutritional value, the degree of freshness, and the smell of dining room. The following properties need the excessive efforts. They are the number of side dishes, eating place, the shape and material quality of dish, the costume of dining workers. As the following showed low importance degrees as well as satisfaction degrees, they don't need concentrated efforts. They are the harmony of color and shape, the interior design of the dining room, the arrangement of tables and chairs, the atmosphere of dining room, and the effect of nutrition instruction. As the education of nutrition is compulsory among the school group meal, the analysis based on the response of questioned students is supposed to be more careful. The items showing low satisfaction degrees while high importance degrees are considered to make an operational plans for the improvement through a variety of menu, the quality of food, the quantity for side-dishes, health control, the cleanness of dishes, the kindness of cooks, the performance of nutritionists, the charge of school meal, and meal time.

식사기록과 인터뷰를 이용한 일부 저소득층 아동의 식사 구성 및 식행동 조사 (Assessment of Meal Quality and Dietary Behaviors of Children in Low-Income Families by Diet Records and Interviews)

  • 박은영;한성림;김혜경
    • 한국식품영양학회지
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    • 제24권2호
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    • pp.145-152
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    • 2011
  • This study was conducted to investigate the meal quality and dietary behaviors of low-income family children by qualitative method. The subjects were 12 children(2 boys and 10 girls) aged 7 to 11, enrolled in an after-school care center in Kimpo, Gyeonggi province. Most of their mothers had jobs(83.3%) and 75% were the beneficiaries of a government assistance program. When compared using body mass index(BMI) percentile, 16.7% of the subjects were classified as being overweight. The food intake patterns and meal qualities were evaluated from dietary records for three non-consecutive days. The mean dietary diversity score(DDS) was 3.8, suggesting at least one food group was deficit. Only 8.3% of the records indicated a satisfactory intake of all five food groups, and fruit was the most deficit food group(58.3%). Also, the proportion of balanced of meals was low, especially breakfast(36%), in that main dish(the source of protein) was not included. The children had problematic eating behaviors, such as an unbalanced diet, eating meals in a hurry, skipping breakfast, and irregular meal times. They answered that they liked to eat simple meals and convenient foods. In conclusion, nutrition education should incorporate strategies to reach families and help with meal planning and management, as well as modifying the eating behaviors of children, in order to improve nutritional status.

학교급식에 대한 급식품질, 급식이미지, 만족도에 관한 연구: 배식형태의 조절효과를 중심으로 (A Study on the Quality and Image of School Meal Service and Student Satisfaction with the Service: Focused on Moderating Effect of Distribution Types)

  • 임희랑;김학선
    • 한국조리학회지
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    • 제19권5호
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    • pp.11-22
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    • 2013
  • 본 연구는 고등학생을 대상으로 한 학교급식의 서비스 품질속성, 급식 이미지 및 급식만족에 대한 영향관계를 규명하고 배식형태의 조절효과를 알아보았다. 연구 가설을 검증하기 위하여 통계 프로그램 SPSS 18.0, AMOS 18.0을 활용하여 빈도분석, 요인분석, 신뢰도 분석, 요인분석, 경로분석 및 카이제곱 적합성 검증을 실시하였다. 분석결과, 요인적재값이 0.4이상이고, ${\chi}^2$=258.831, d.f.=98, RMR=0.059, GFI=.884, AGFI=.839, NFI=0.908, IFI=0.941, CFI=0.940으로 척도가 타당도와 신뢰도가 있음을 보여 주었다. 가설검증을 위하여 구조 모형분석을 실시, 첫째, 급식 서비스품질은 급식이미지에 유의한 영향을 미칠 것으로 나타나 4개의 하위가설 모두 채택되었다. 둘째, 급식이미지는 급식만족에 유의한 영향을 미치는 것으로 나타났고 셋째, 급식이미지와 급식만족과의 관계에서 배식형태에 따른 조절효과가 있는 것으로 나타났다.

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