• Journal of Nutrition and Health
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• 제40권3호
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• pp.281-287
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• 2007

The purpose of this study was to measure patients satisfaction and expectation with hospital foodservices, and thereby identify areas for improvement and provide basic data for the introduction of total quality management with hospital foodservices. This survey was carried out on 383 hospitalized patients of 7 hospitals in Deagu, Busan, Changwon with 350 beds to determine the quality satisfaction with foodservices. The subjects were 50.5% male and 49.5% female. 62.6% of the subjects were over 40 age, 31.4% were only educated to middle school or below, 28.3% were hospitalized for 7-14 days. The mean score for taste of diet was 2.79, temperature 3.23, appearances 2.96. Most subjects agreed with following foodservice characteristics that meals of movement (4.03), dress of employees (3.84), kindness of employees and meals arrived exactly the same time every day (3.47) and cleanliness of foods (3.34) and dishes (3.33). The unsatisfied quality attributies were information provide (2.82), variety of the meals (2.91), mixing of meals (2.95), the opportunity to meet with a dietitian (2.97) and prompt dealings with meal complaints (3.01). Most subjects expectation that the decrease the multiple of menus, increase provide of fruits in hospital meals and selective menus in hospital foodservices operations. In conclusion, it would seem to be desirable that hospital foodservices departments introduce selective menus, quality assurance, and increase the meal rounding of dietitians in the patient foodservice.

• 한국식품영양과학회지
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• 제35권10호
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• pp.1491-1497
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• 2006

본 연구에서는 병원급식에 대한 입원환자들의 견해를 조사하고 그 자료를 근거로 군집화를 실시한 후 급식서비스의 질, 만족도, 재방문 의사에 대한 집단별 차이 분석을 실시함으로써 병원 급식서비스에 대한 환자의 인식과 만족도 재방문 의사의 관련성을 분석하였다. 병원급식에 대한 고객의 견해를 조사한 결과, 전체 의료서비스 중 급식서비스의 중요성은 4.25점, 제공받은 급식서비스의 전반적인 질 3.57점, 지불한 식대에 대한 급식서비스의 질 3.08점이었다. 급식 서비스의 만족도를 표현하는 항목으로는 급식서비스가 질병 치료에 도움이 되는 정도, 식사가 고객에게 행복을 주는 정도, 전반적인 급식서비스 만족도가 각각 3.48점, 3.18점, 3.66점이었으며, 입원 전 기대에 대한 만족도는 3.53점, 병원 명성에 맞는 급식서비스 제공은 3.40점으로 조사되었다. 만약 향후 다시 병원에 입원할 기회가 생긴다면 S병원을 다시 찾겠다는 재이용 의사에 대한 질문에 대해서는 전반적인 치료서비스를 고려할 때와 급식서비스 수준을 고려할 때로 분리해서 분석 한 결과, 각각 4.04점, 3.84점으로 재입원 의사는 높은 것으로 나타났다. 급식서비스의 중요성, 질, 가치, 만족에 대한 고객의 견해 8문항을 독립변수로 하여 군집분석을 실시한 결과, 2개의 군집으로 분류되었고 각 군집의 의미에 따라 군집 1을 '긍정적 평가군', 군집 2를 '부정적 평가관'이라고 명명하였다. 군집별 급식서비스 요인에 대한 기대, 인식 및 만족도 차이를 분석한 결과, 두 군집간 기대도에는 유의적 차이가 없었으나, 인식도에서는 식사의 질(p<0.001), 고객 응대(p<0.001), 정확한 서비스(p<0.001), 배선원의 태도(p<0.01)의 4개요인 모두에서 긍정적 평가군이 부정적 평가군에 비해 유의적으로 수행수준을 높게 인식하고 있었다. 만족도의 경우 긍정적 평가군에서는 만족을, 부정적 평가군에서는 배선원의 태도를 제외한 3가지 요인에서 불만족을 보였으며 4개요인 모두에서 두 군간 유의적인 차이를 보였다. 의료서비스를 고려하거나 혹은 급식서비스를 고려하거나 간에 모두 긍정적 평가군이 부정적 평가군에 비해 유의적(p<0.001)으로 선택가능성이 높게 나타났다.

• 대한지역사회영양학회지
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• 제10권6호
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• pp.943-951
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• 2005

The purposes of this study were to analyze the gap between foodservice personnel and inpatients, to urge foodservice providers to reconsider by identifying the problems in service delivery for customer satisfaction, and to deduce the priority for foodservice quality improvement. The results of this study can be summarized as follows : the average perception score of personnel (4.32 out of 5) was higher than that of customers (3.90). In particular, the customers' perceptions of 17 attributes, which included 'removal service of tray by foodservice personnel', 'nutrition and health-related information service', 'handling inpatient's complaint ASAP', 'delicious meals' and 'salty enough meals' and so on, was significantly lower than personnel's. Both service providers and customers perceived that 'personnel attitude' was the highest and 'meal quality' was the lowest among the 4 factors, but there was significant difference on 'meal quality'(p < .001), 'customer reception' (p < .001) and 'personnel attitude' (p < .05) between the two groups. As a results of quadrant analysis, 'removal service of tray by foodservice personnel', 'handling inpatient's complaints ASAP' and 'meal service according to doctor's orders were categorized into Quadrant A with meaning of high personnel's perceptions and low customers'. Therefore service providers have to perceive the gap between the two viewpoints and grant priority to these attributes in improving foodservice qualify. (Korean J Community Nutrition 10(6) $943\∼951$, 2005)

• 대한지역사회영양학회지
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• 제13권5호
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• pp.674-681
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• 2008

Hospital malnutrition could be caused by not completing the food served in the hospital. This has been a big problem since it delays the recovery of the patient and extends the length of hospital stay. The purpose of the study was to reduce the plate waste for the DM diet by performing several nutrition service improvement activities. The study was performed in a general hospital with 900 beds. A questionnaire survey was taken by 39 DM patients to obtain their aspect of the hospital foodservice systems and the quality of the meals at the beginning of the study. The amounts of foods served in the hospital kitchen and returned were measured by weights. After the improvement activities, the measurement of the plate waste was performed again for comparison. The average percentage of plate waste for the DM diet was 23.2%. The survey showed no difference by sex, age or duration of admission in plate waste. However, this food wastage percentage showed differences between the patients having a chance to get information about the diet therapy (12.21%) and not having one (26.06%) (p < 0.05). Using a five-point Likert-type scale, the quality of food by its taste was 2.49 (1: very poor, 5: excellent), the temperature score was 3.56 (1: very poor, 5: excellent), and the amount of food served score was 2.95 (1: very poor, 5: excellent), and the preference score was 3.13 (1: very dislike, 5: very like). Nutritional care improving activities were performed by adjusting seasonings, developing new menus, and standardizing cooking methods in order to increase the satisfaction of meal quality. The dietitian's inpatients care protocol was adjusted to expand the nutritional counseling chance for the DM patients. After the improvement activities, the average plate waste was reduced to 14.6%, and the satisfaction of food taste and preference increased to 3.21 (p < 0.001), and 3.36 (p < 0.05) correspondingly. The result shows that, for therapeutic diet patients, food intake could be increased by improving the food service satisfaction by controlling the meal quality and clinical nutritional service activities.

• 대한영양사협회학술지
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• 제22권4호
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• pp.272-291
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• 2016

The purpose of this study was to investigate health-related habits, dietary habits, depression, stress, satisfaction of body weight, mini-dietary assessment (MDA) and dietary behaviors according to self-rated health among 255 university students in Kyungnam province. Statistical analyses were performed using the SPSS software package (version 19.0). The average ages of the subjects were 21.1 years. Participants were asked their self-rated health and 109, 105 and 41 students answered themselves as "healthy", "normal" and "unhealthy", respectively. The pocket money (P<0.05) was related with self-rated health, and meal frequency (P<0.01) of healthy group was higher than that of the unhealthy group. The self-reported depression level (P<0.01) and the score of depression (P<0.05) of the healthy group were lower than those of the unhealthy group. The self-reported stress level of the healthy group (P<0.05) was higher than that of the unhealthy group. The scores of nutritional behavior (P<0.05) and MDA (P<0.01) of the healthy group were higher than those of the unhealthy group. The scores for intakes of meat, fish, egg or beans, cereals and vegetables except kimchi, fruits, balanced diet and various foods were higher in the healthy group than in the unhealthy group. Our results suggest that pocket money, high meal frequency, low depression, satisfaction of present body weight, and good dietary behavior might influence good perception of self-rated health.

• 한국식생활문화학회지
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• 제15권2호
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• pp.79-94
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• 2000

The purposes of this study were to : (a) analyze university students' perception and patronage behaviors to the service quality dimensions, and (b) assist university residence hall foodservices in formulating improved managerial strategies. Questionnaires were hand delivered and mailed to 1,210 university students residing in the residence hall and 13 foodservice managers. A total of 1,011 was usable; resulting in 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, $x^2-test$, T-test, ANOVA, and Stepwise Multiple Regression. Forty-seven percent of the respondents indicated that 'taste' was their first priority when choosing a menu. The reasons behind choosing residence hall foodservice were 'location', 'board plan', 'price', 'taste', 'opening hours', and 'menu variety'. The main reasons of dissatisfaction with the residence hall foodservice were 'board plan', 'taste', 'menu variety'. The overall satisfaction score was 2.99 out of 5. The satisfaction score of ${\ulcorner}convenience{\lrcorner}$, ${\ulcorner}food\;quality{\lrcorner}$ and ${\ulcorner}menu\;variety{\lrcorner}$were 3.25, 2.94 and 2.76, respectively. Generally, male students were more satisfied than females. Graduate students and students living in residence halls over six semesters were the most dissatisfied with the residence hall foodservice. Residence hall students were dissatisfied with the variables ${\ulcorner}menu\;variety{\lrcorner}$ and ${\ulcorner}facilities{\lrcorner}$in 'self-operated' operations, whereas ${\ulcorner}food\;quality{\lrcorner}$, ${\ulcorner}menu\;variety{\lrcorner}$ and ${\ulcorner}price{\lrcorner}$ in 'contracted' operations. Foodservice operations with 'less than 1,000 meals serving per day' was the highest satisfaction score(3.36) among other serving sizes. Meal price with 'less than 1,300 won' was most satisfied with students. When overall customer satisfaction and service quality dimensions were analyzed by Stepwise Multiple Regression ${\ulcorner}food\;quality{\lrcorner}$(p<.001), ${\ulcorner}price{\lrcorner}$(p<.001), ${\ulcorner}facilities{\lrcorner}$(p<.001), ${\ulcorner}convenience{\lrcorner}$(p<.001), ${\ulcorner}menu\;variety{\lrcorner}$(p<.001), ${\ulcorner}manager's\;attitude{\lrcorner}$(p<.0l), and ${\ulcorner}atmosphere{\lrcorner}$(p<.01), in decreasing order, significantly impacted on ${\ulcorner}overall\;customer\;satisfaction{\lrcorner}$.

• 대한영양사협회학술지
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• 제20권1호
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• pp.50-62
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• 2014

The purpose of this study was to investigate the food service status of community child care centers in Busan. A survey was conducted from November 1, 2012 to November 30, 2012 using questionnaires. Overall, 66.7% of the community child care centers had a separate dining room. The satisfaction score of the kitchen facility was 4.32 and the satisfaction degree of the dining place was 3.95. Most of the community child care centers were not managed by professionals and the food service was in a relatively poor status. In 61.3% of the community child care centers, the director of the center purchased the foodstuffs. In addition, approximately 72% of the child care centers directly purchased foodstuffs. When preparing meals, nutrition (73.0%), cost (13.5%), and preference (4.5%) were considered as the important factors for respondents. Overall, there were demands for increasing meal costs and improving the food service facilities. In addition, a higher degree of hygiene management resulted in a higher degree of satisfaction from children. Therefore, to improve food service performance at community child care centers, food services should be assisted by professionals and the person in charge of foodservices should be educated food service management.

• 한국식품조리과학회지
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• 제29권4호
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• pp.331-342
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• 2013

The purposes of this study were to identify the actual utilization condition of combi-steam ovens and to evaluate the importance and the satisfaction of dietitians and cooks who used the oven in school foodservice. A survey of 300 schools, 1 dietitian and 1 cook from each school respectively; total 600, was conducted and 202 completed questionnaires were available for the purpose of the statistical evaluation. The main results of this study were summarized as follows: Among the schools, 70.5% set up the oven during 2007~2009, the most commonly used cooking method was 'Baking (87.0%)' and the way of acquiring recipes for the oven was 'from oven manufacturing company (50.0%)'. The advantage of using the oven was 'the convenient use of the oven (63.3%)' and the disadvantage was 'Difficulty of cooking foods evenly (59.8%)'. The degree of importance and satisfaction on twenty six attributes were measured according to type of school, location of school, number of meal service per day, and number of total serving per day. Among quality attributes of importance of the oven utilization, 19/18 characteristics were assessed over 4 point (important) out of 5 scale by dietitians/cooks respectively and in satisfaction 16/18 were over 4 points (satisfied) by dietitians/cooks respectively. When it comes to the most satisfied factor of combi-steam oven, 'Improvement of cooking baked foods' was highest for dietitians (4.60 point) and 'Checking temperature of cooked foods' was for cooks (4.49 point). In overall satisfaction of the oven use, the average score was 4.10 point for dietitians, 3.98 point for cooks out of a 5 point scale. Using the survey results as a base, school foodservices are required to use the combi-steam oven efficiently to serve high quality of meals for students.

• 한국식품영양과학회지
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• 제45권12호
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• pp.1830-1837
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• 2016

본 연구는 무상급식의 교육적 의미와 급식품질 면에서의 개선점을 파악하고자 부산지역 초등학생 10개교 4, 5, 6학년 학생 600명을 대상으로 무상급식에 대한 인식 및 급식품질 만족도 조사를 시행하였고 조사기간은 2014년 12월 2일~12월 24일이었다. 연구 결과 무상급식 전체 인식 점수는 4.47/5.00점이었고 '영양(교)사와 조리원분에게 감사한 마음'(4.68점), '부모님의 급식비 부담 감소'(4.67점), '친환경 식재료 사용'(4.64점), '급식의 질 향상'(4.51점) 순으로 높게 나타났다. 6학년이 4학년보다 전체 인식 점수가 유의적(P<0.01)으로 높았고, '친환경 식재료 사용'(P<0.05), '영양과 건강에 관한 관심 증가'(P<0.05), '우리나라 경제발전에 기여'(P<0.001)에서도 높은 점수를 보였다. 무상급식 실시 연차 2년차가 4년차보다 전체 인식 점수가 유의적(P<0.01)으로 높았으며, '영양과 건강에 관한 관심 증가'(P<0.05), '가정경제에 도움'(P<0.05)에서도 높은 점수를 보였다. 급식품질 만족도에서 전체 평균점수는 4.55/5.00점이며, 음식영역 4.47점, 메뉴영역 4.62점, 위생영역 4.62점, 서비스영역 4.53점, 환경영역 4.48점이었다. 낮은 점수를 보인 항목은 음식영역에서 '밥의 양', '부반찬(나물, 생채) 양', '김치의 양', 메뉴영역에서 '김치 종류', '선호식단 제공빈도', 위생영역에서 '식판의 청결', 서비스영역에서는 '배식 시 대기시간', 환경영역에서는 '식당 분위기'였다. 6학년이 4학년보다 음식영역(P<0.01), 메뉴영역(P<0.05), 위생영역(P<0.05)에 서 급식품질 만족도가 유의적으로 높았으며, 환경영역은 5, 6학년이 4학년보다 유의적(P<0.001)으로 높은 점수를 보였다. 무상급식 실시 연차 2년차가 4년차보다 급식품질 전체 만족도(P<0.01), 음식영역(P<0.01), 메뉴영역(P<0.05), 위생영역(P<0.05), 환경영역(P<0.001)에서 유의적으로 높은 점수를 보였다. 무상급식에 대한 인식과 급식품질 만족도 간에는 유의한 양의 상관관계(r=0.781, P<0.01)를 보였고, 다른 모든 영역에서도 유의한 양의 상관관계를 보였다. 이상의 결과를 살펴볼 때 급식품질 만족도가 낮은 급식 항목에 대한 개선을 통해 학생들의 급식품질에 대한 만족도를 높여야 할 뿐만 아니라 학생들에게 교육의 일환으로 무상급식의 의미를 고취해 국가 복지 정책에 대한 긍정적인 사고를 갖게 함으로써 학생들의 정신적 육체적 건강을 유지할 수 있어야 하겠다.

• 한국식품영양과학회지
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• 제40권1호
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• pp.128-136
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• 2011

저소득층 노인들의 영양과 복지욕구를 만족시키기 위한 서비스의 제공을 위한 기초자료의 수집을 위해 부산시 영도구에 소재하는 복지관에서 무료급식서비스를 받고 있는 노인 271명을 대상으로 설문조사 및 신체계측을 실시하였다. 2009년 9월 1일부터 10월 15일까지 조사를 실시한 결과는 다음과 같다. 조사대상자는 남자 84명(31.0%), 여자 187명 (69.0%)으로 전체의 50.9%가 독거하고 있었으며, 배우자와 동거하는 경우가 23.6%이었다. 생활비도 전체응답자의 70.5 %가 '정부보조금'에 의지하고 있었고, '가족이나 본인의 수입'은 22.6%, '연금이나 퇴직금'은 5.9%로 나타났다. 조사대상자들이 현재 앓고 있는 질병은 신경통 관절염-고혈압-당뇨병-골다공증-심장질환-위장질환 순이었다. 식사준비는 여자노인의 91.4%(171명), 남자노인의 50.0%가 본인이 한다고 응답하였다. 응답자가 급식서비스의 시행을 알게 된 경위는 전체의 36.5%(99명)가 '집 가까이 있어서' 자연스럽게 알게 되었고, 20.7%(56명)가 '담당공무원의 소개', 19.2%(52명)가 '복지사의 소개'로, 17.7%(48명)가 '친구의 소개'로 알게 되었다고 응답하였다. 앓고 있는 질환별 급식서비스가 필요하다고 생각하는 노인은 전체의 66.8%(181명)이었으나, 추가비용을 부담할 의향이 있다고 응답한 노인은 12.9%에 불과하였다. 급식서비스를 이용하는 이유로는 '경제적인 이유'를 40.0%(138명)로 가장 많이 꼽았고, 22.6%(78명)가 '친구를 만날 수 있어서', 16.5%(57명)가 '혼자 차려먹기 귀찮아서'로 응답하였다. 급식서비스 이외에 복지관에서 받고 있는 서비스는 의료서비스, 이 미용서비스, 건강검진 등이 높은 비율을 보였으며, 앞으로 받기를 원하는 서비스는 건강검진-반찬배달-의료서비스-주거에 대한 도움 등의 순으로 나타났다. 급식환경에 대한 만족도는 남자 4.43, 여자 4.28로 높은편이었으나, 위생만족도, 서비스만족도, 음식에 대한 만족도는 3.43~3.79 사이로 보통정도의 수준이었다. 조사대상자의 급식만족도는 급식유익인지도(p<0.01), 일상생활 수행능력(p<0.05) 및 직원친절만족도(p<0.01)와 양의 상관을 보였으며, 급식만족도에는 급식유익인지도($\beta$=0.684, p<0.001), 직원친절만족도($\beta$=0.322, p<0.01), 사회적지지만족도($\beta$=0.086, p<0.05)의 순으로 유의한 영향을 미쳤다. 이상의 결과는 급식대상 노인들이 급식의 유익성을 인지하게 하고 직원들의 친절교육을 강화하면서 다른 부가 서비스를 동시에 제공함으로써 사회적지지감을 높이 가질 수 있도록, 사회복지서비스와 사회참여활동을 통합한 급식서비스 모델의 개발이 필요함을 시사하는 것으로 생각된다.