• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.189-197
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• 2010

This study, which took place in an Italian restaurant in Seoul, investigated the impact of meal duration on the evaluation of satisfaction and service quality, according to the service stages (order, cook, check) of a restaurant. Research procedures included two phases: during the first phase, data on expected-perceived meal duration, and service quality and satisfaction were collected by surveys, which were distributed at the restaurant. The second phase investigated the relationships among meal duration, customers' satisfaction, and service quality. T-tests and regression analyses were used to examine relationships between these variables. Results indicate that both failing to meet customers' expected meal duration, as well as the perceived meal duration could negatively impact the satisfaction and evaluation of service quality. The study confirmed that meal duration is indeed related to the responsiveness aspect of service quality. The important aspect of meal duration management is to improve service quality and satisfaction, which can lead to a restaurant's success. Therefore, understanding the relationships among meal duration, satisfaction, and service quality is a part of a good foundation for effective meal duration management.

• The Korean Journal of Community Living Science
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• v.26 no.2
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• pp.335-349
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• 2015

The system of School Meal Service Support Centers was established to support the supply of high-quality food ingredients for school meal services when the School Meal Service Act was amended in 2006. A case study was conducted to examine the operating effects, success factors, and major obstacles of a School Meal Service Support Center which was highly evaluated for its operational efficiency and customer satisfaction. Qualitative data were collected from eight stakeholders (two individuals each from the center, farms, schools, and distributors) through in-depth interviews in July 2013 and analyzed by using the thematic analysis method. The successful operation of the center helped to stabilize income and price among the stakeholders, increase ingredient quality, increase school meal reliability, reduce costs, and promote the consumption of agricultural products. Success factors were identified as the center director's commitment and insights, and the competitive operating system including fair operations, rational pricing, liberal consumer choice, total quality management, and partnerships with distributors. Major obstacles included a lack of diversity in supplied ingredients and a lack of administrative and financial support form the local government. The results can be used as baseline information to vitalize the system of School Meal Service Support Centers and increase the quality of school meal services.

• Journal of Community Nutrition
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• v.8 no.3
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• pp.153-159
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• 2006

The current exploratory study investigates and compares the perceptions of the service quality of in-flight meals through the evaluation of recent consumers (within 2 weeks) of services provided by Korean and foreign-based airlines. Twenty (20) items for measuring service quality were categorized into three factor dimensions of 'food quality', 'employee service', and 'professionalism'. Among these, 'employee service' was rated highest by Korean and foreign-based airlines. When items representing each service quality dimension were analyzed and compared, only the 'food quality' dimension of Korean-based airlines was perceived higher than that of other foreign-based airlines. Findings also revealed a spectrum with some items with higher or lower mean values within each service quality dimension. Results of this study can expectedly be used to benefit both from a theoretical and practical point of view by providing empirical data that measure the service quality of in-flight meal service.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.308-315
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• 2019

This study examined the service quality attributes of the CVS (Convenient Store) packed meal products by applying the Kano model. The main survey was conducted by a research company using an online survey in the form of a self-administered questionnaire. The 499 samples were limited to customers who had experienced CVS packed meal products within the last months. A total of 14 service quality attributes of the CVS premium packed meal products were categorized as four attractive qualities, one must-be quality, three one-dimensional qualities and six indifferent qualities. According to the Better and Worse quotient designed by Timko, 'coupon and sales promotion event', 'healthy menu configuration', and 'balanced nutrition' had higher levels of the Better coefficient. On the other hand, 'hygiene and cleanliness', 'the delicious food', and 'fresh ingredients' showed a higher Worse coefficient. The results also suggest that each service quality attribute is not a single dimension but a complex attribute. As a result, this research suggests that marketing practitioners should immediately identify consumer's changing perception of quality to attract new customers and prevent existing customers from leaving in the CVS premium packed meal products segment.

• Journal of Integrative Natural Science
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• v.4 no.2
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• pp.137-142
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• 2011

This study was performed in order to examine the statistical quality control of environmentally-friendly agricultural products(EF AP) and they using school meal service whether to be influences to EF AP recognition of it's parents. As a results of above research, we can make a conclusion the elementary and middle school meal service using the EF AP leads to the recognition change to parents affirmatively in Jeollanam-do.

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

• Korean Journal of Community Nutrition
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• v.10 no.2
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• pp.141-150
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• 2005

This Study investigated kindergarten parents' attitude, satisfaction and demand in the school meal service programs (SMSP). The subjects were 2450 parents that their child attended at kindergarten's SMSP from 16 provinces. To com-pared children's eating habits according to their parent age group and residence area, the percentage of regularly breakfast eating were lower in 'below 30 years old' group and large city residence than 'above 30 years old' group and middle and small city residence. And taking breakfast item was partially different pattern according parent age, 'below 30 years old' group and large city child ate more bread and milk as breakfast than Korean style breakfast with steamed rice and soup and side dish. In the prefer types of school meal service, most prefer types of meal service was fully meal service at kindergarten, $79.1\%$ subjects wanted this type. But 'below 30 years old' group's parent answered 'lunch box brings from home' ratio was higher than 'above 30 years old' group. Most parents accepted the present meal cost and $63.8\%$ of subjects was willing to pay more money to improve the quality of SMSP Twenty-six precent parents was responded that no improvement children's eating habit through SMSP. And they answered the key point of SMSP management was 'cooking sanitation'($65.1\%$) and 'nutrition' ($50.0\%$) and they answered the urgent improvement point at SMSP was 'Improvement taste and quality of meal' ($62.6\%$). Kindergarten parents' attitude about catering service as SMSP as not to prefer, but $10.4\%$ of subjects answered that catering service is ideal meal service type in kindergarten and they expected the advantage of catering service was 'convenience of foodservice'($40.7\%$) and 'support foodservice facilities and labor'($32.4\%$) and they also pointed out disadvantage was 'lower in meal freshness'($53.9\%$) and 'sanitation Problem'($51.9\%$).

• Journal of the Korean Dietetic Association
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• v.26 no.3
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• pp.196-207
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• 2020

This study was undertaken to provide basic data for revitalizing the school meal support centers and improving school meals, by analyzing the purchase conditions and satisfaction of food according to an adoption of a school meal service support center. Comparing the purchasing efficiency, convenience to purchase, and higher overall satisfaction was achieved when a school meal service support center was adopted by the local government, as compared to non-adopted school meal service support centers. Therefore, it is considered that the adaption of a school meal service support center is urgently required by non-adoption local governments. Moreover, the stability of food material supplies was also higher in the adopted rather than the non-adopted centers. Satisfaction with the quality of food ingredients was also found to be significantly higher in the adopted centers. These results indicate that if the local government adopts and introduces the school meal support center, inconsistencies observed in the return and exchange processes experienced by the non-adopted centers can be resolved, and food quality satisfaction can be improved. We, therefore, propose the necessity to implement a system for determining reasonable pricing by establishing systematic cooperation among schools, manufacturing entities (suppliers), and the School Meal Service Support Center.

• Journal of the Korea Convergence Society
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• v.9 no.4
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• pp.373-380
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• 2018

The purpose of this study was to identify the importance and performance ranking and differences in inflight meal service quality. Data were collected from A airlines passengers. In order to secure the validity and reliability of the measurement tools, exploratory factor analysis were conducted, accordingly meal, service, cleanliness were deduced. IPA results are as follows. First, the quadrant I consisted of meal flavor, meal quality, meal menu, balanced diet, korean food availability, cleanliness of dishes, cleanliness of crew clothes. In the II quadrant, appropriate temperature, appropriateness of meal distribute time, cleanliness of the meal were found. So, the airline managers should have the most interest in these attributes and had to improve first. The quadrant III showed meal quantity, liquor diversity, polite attitude, immediate response to the meal, knowledge of the meal, meal freshness. Lastly, the quadrant IV showed a variety of beverage and special meal order. It is considered that resource allocation is necessary for minimizing the amount of resources invested to the quadrant IV, and then it should be allocated the quadrant II, which is high in importance but low in performance.

• Journal of Nutrition and Health
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• v.44 no.4
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• pp.326-337
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• 2011

The purpose of this study was to investigate dietary intake and to evaluate patient satisfaction toward the quality of hospital foodservice. Questionnaires were distributed to 203 hospitalized patients in 3 hospitals having 300 beds. The intake rates for served amounts of rice, side dishes, and soup were 72.5%, 68.2%, and 62.6%, respectively. The main reasons for left-overs were 'no appetite' (25.8%) and 'not salty enough' (19.9%). The rate of patients eating outside food was about 33.5%. The average score for quality satisfaction of meal characteristics was 3.34 ${\pm}$ 0.61, and the average score for quality satisfaction of sanitation and service characteristics was 3.58 ${\pm}$ 0.61. 'Seasoning' showed the lowest score and 'temperature' showed the highest score for quality satisfaction of meal characteristics. In the quality satisfaction of sanitation and services, 'explanation of meals' showed the lowest score and 'exactness of meal times' showed the highest score. The patients hospitalized for 10 days showed significantly lower average scores than those hospitalized over 60 days for quality satisfaction of meal characteristics. The patients with 'little appetite' and 'regular appetite' showed significantly lower average scores than those with 'much appetite' for the quality satisfaction of meal, sanitation, and service characteristics. The patients who 'rarely had leftovers' showed significantly higher average scores than those who 'always had leftovers' and 'often had leftovers' for quality satisfaction of meal characteristics. Meal characteristic scores were significantly correlated with age (r = 0.216), length of admission (r = 0.310), appetite (r = 0.251), leftovers (r = 0.233), and intake of soup (r = 0.205). Also, sanitation and service characteristics scores were significantly correlated with age (r = 0.327), education (r = -0.202), length of admission (r = 0.168), and appetite (r = 0.155). Thus, it would seem to be desirable that hospital foodservices improve the taste and seasoning of meals and provide appropriate nutrition education and counseling in mid-sized hospitals.