산업체 급식소의 이용 실태에 따른 급식품질 만족도 인식비교 - 대전지역을 중심으로 -

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 28권 / 1호
ㆍ저자명 : 김성환, 김나영

목차

서 론
연구방법
1. 조사 대상
2. 조사내용 및 방법
3. 통계분석
결과 및 고찰
1. 응답자의 인구통계학적 특성
2. 급식소 이용 실태
3. 측정변수의 신뢰도 및 타당도
4. 이용 실태에 따른 급식품질 만족도의 인식 차이
요약 및 결론
References

영어 초록

The purposes of this study was to identify the level of satisfaction with the food quality in a company cafeteria located in Daejon. 400 people were given questionnaires, of which 341 questionnaires were returned for analysis (90.25% response rate). Our results show, 85.63% of customers eat at the cafeteria more than 3~4 times per week. 48.68% of people surveyed chose their meal based on the proximity when they enter the cafeteria. 39.59% said the most important factor for eating at the cafeteria was taste. 33.72% said it was quality. The type of food that was leftover the most was ‘Guk’ (soup). 52.20% said ‘Guk’ was leftover due to the awful taste. Food quality (34.60%) and taste (34.02%) required the most improvement according to those surveyed. Additionally, we divided food quality into 3 factors: ‘sanitation & service’, ‘food’, and ‘menu composition’. People who marked down ‘no other place to eat’ was the reason they ate at the cafeteria also had the lowest satisfaction scores across all items (p<0.001). Improving the ‘Guk’ and ‘meat’ was rated as the most important criteria to improve satisfaction with leftover food. Unsurprisingly, the ‘taste’ of leftover food had the lowest satisfaction scores. Those who had the lowest quality satisfaction scores also wanted to improve ‘taste’, ‘quality’ and ‘sanitation’ the most (p<0.001). Based on these findings, the foodservice manager can increase the overall satisfaction with the cafeteria food by focusing on improving the taste, quality and sanitation of the food that it serves.

참고 자료

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