$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

노인복지시설의 급식서비스 품질 요소 규명 및 급식서비스 만족도 향상 전략

Strategies for the Improvement of Customer Satisfaction on Foodservice through Identifying the Foodservice Quality Factors in Senior Care Facilities

Abstract

This study was designed to develop the strategy plans for the customer satisfaction on foodservice in the senior care facilities. For this, we examined the level of the customer satisfaction and foodservice quality. Additionally, the association between service quality, customer satisfaction, and social, psychological, physical factors of the aged were tested. Data from convenience samples from 3 senior care facilities were collected by using a questionnaire. Exploratory factor analyses were completed on 20 attributes for the food and service quality and 7 items for the social and psychological states of the aged, respectively. Cronbach's a was estimated for reliability, and Pearson correlation and multiple regression analysis were used for statistical analyses. The level of the satisfaction on foodservice was 4.01 of 5.0. The satisfaction on foodservice did not show the significant differences by gender, education level, BMI, and socio-psychological satisfaction. But the foodservice quality and the satisfaction showed significant difference by income and physical problem, and the goal of life of the eldely, respectively. Multiple regression analyses revealed that the determinants of the customer satisfaction on foodservice were the core quality of product, confidence, professionalism of employees and secondary quality of products. Especially, the kindness of employee is the most important attribute of the foodservice. Based on these results, we can set the strategy plans as follow: (1) the introduction of the foodservice evaluation system (2) the deployment of the event activities for offering fun to the customer (3) the continuous training of employees for ensuring the professional and kind service system, and (4) the introduction of selective menu system and take-out service of menu.

저자의 다른 논문

참고문헌 (22)

  1. ADA (2002a): Position of the American Dietetic Association: Liberalized diets for older adults in long-term care. J Am Diet Asso 102(9): 1316-1323 
  2. ADA (2002b): Risk management strategies for the dietetics professional in long-term care. J Am Diet Asso 102(6): 770-772 
  3. ADA (2005): Position of the American Dietetic Association: Liberalization of the diet prescription improves quality of life for older adults in long-term care. J Am Diet Asso 105: 1955-1965 
  4. Chang HJ, Hwang YK (2006): Product development and market testing of ready-to-eat mandu with pond-snail as a health food. Korean J Comm Nutr 11(5): 650-666 
  5. Cho EH, Chang HJ, Kwak TK (2006): Analysis of the job activities and demand of dietitian in the elderly health-care facilities. J Korean Diet Asso 12(4): 313-328 
  6. Chung MS, Kang KJ (1996): A survey on the health, food perceptions, and food habits of urban elderly men: with special reference to elderly men in the Tap-gol Park. Korean J Dietary Culture 11(4): 455-463 
  7. Chung SD, Han KH, Choi MS, Park JS (2002): The relationship between socio-emotional factors and nutritional status of the meal service participant elderly. J Korea Gerntological Society 22(1): 227-240 
  8. Chung SD, Han KH, Park JS (2001): A Study for food service utilization and service satisfaction of the elderly participants. Korean J Soc Welfare 47(11): 310-333 
  9. Han KH, Choi MS, Park JS (2004): Psycho-social, nutritional status and meal service utility patterns by living arrangements of the elderly participated in meal service. Korean J Comm Nutr 9(5): 615-628 
  10. Joo NM, Chon HJ (1999): Analysis of the foodservice productivity in the welfare facilities for the elderly: The analysis of the relationship between independent variables and the foodservice productivity. Korean J Soc Food Sci 15(1): 1-7 
  11. Jung MK (2000): Study on the status of the meal service program for the aged: the case of the free meal kitchens in Kyunggi province. MS Dissertation, Kangnam University 
  12. Kim HJ (1998): Assessment of foodservice management systems at elderly welfare facilities and nutritional and health status of nursing home residents and the free-living elderly. Ph. D. Dissertation, Donga University 
  13. Korea National Statistical (2007a): http://www.kosis. kr. Accessed on 5/20/2007 
  14. Korea National Statistical (2007b): 2005-2030 http:// www. kosis.kr. Accessed on 4/20/2007 
  15. Lee YM, Kim MK, Byun HK (1997): Study on the present situation and management of free meal service for elderly at Sungnam area. Korean J Dietary Culture 12(1): 87-96 
  16. Ministry of Health & Welfare (2006): http://www.mohw.go.kr. Accessed on 3/20/2007 
  17. Ministry of Health & Welfare (2007): http://mohw.korea.kr/mohw/jsp/ mohw1_branch.jsp. Accessed on 9/20/2007 
  18. Park JS, Han KH, Choi MS, Chung SD, Chai IS (2001): Characteristics of the organizational structure of free meal service centers and cooperation with community. Korean J Comm Nutr 6(3S): 553-564 
  19. Park SJ (2004): Evaluation of nutrient intake limiting factors and recipe development for the elderly. Ph. D. Dissertation, Seoul University 
  20. Schlenker ED (1998): Nutrition in Aging. WCB/MacGraw-Hill 
  21. Seo SH (2006): Perception of foodservice quality attributes of older adults: compared by lifestyle and dining frequency in continuing care retirement communities. Korean J Comm Nutr 11(2): 261-270 
  22. World Health Organization (2000): Obesity Preventing and Managing the Global Epidemic. Report of a WHO Consultation on Obesity. World Health Organization, Geneva 

이 논문을 인용한 문헌 (15)

  1. Lee, Kyung-A 2009. "Evaluation of Importance and Performance by Dietitians about Events Marketing at School Foodservice Operations in Busan" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 38(12): 1794~1800 
  2. 2009. "" Nutrition research and practice, 3(1): 49~55 
  3. Lee, Kyung-Eun ; Yi, Na-Young ; Park, Jung-Yeon 2009. "Food Safety Knowledge and Home Food Safety Practices of Home-delivered Meal Service Recipients" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 38(5): 618~625 
  4. Yoon, Hei-Ryoe ; Cho, Mi-Sook 2009. "Preferences of Foodservice Types for the Elderly Patients at the Long-term Care Facilities through Conjoint Analysis" 한국식품영양학회지 = The Korean journal of food and nutrition, 22(1): 141~149 
  5. Yi, Na-Young ; Lee, Kyung-Eun ; Park, Jung-Yeon 2009. "Evaluation of Foodservice Workers' Food Safety Knowledge and Practices at Senior Welfare Centers" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 25(6): 677~689 
  6. An, Kwang-Bok ; Yon, Mi-Yong ; Lee, Yu-Jin ; Kim, Woon-Ju 2009. "Comparison of Customer Satisfaction by Operation Types of Business Foodservice in Chungbuk Province" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 24(6): 721~727 
  7. Chang, Hye-Ja ; Yi, Na-Young ; Kim, Tae-Hee 2009. "Assessment of Nutrient Intakes of Lunch Meals for the Aged Customers at the Elderly Care Facilities Through Measuring Cooking Yield Factor and the Weighed Plate Waste" 韓國營養學會誌 = The Korean journal of nutrition., 42(7): 650~663 
  8. Lee, Yeon-Jung 2009. "Evaluation of the Effects on Food Service Quality and Food Purchasing Attitudes According to the LOHAS level of School Foodservice Employees" 한국식품조리과학회지 = Korean Journal of Food & Cookery Science, 25(5): 564~574 
  9. Yoon, Hei-Ryeo ; Kwon, Jin 2009. "The Importance-Satisfaction Study of Hospital Foodservice Encounters at the Elderly Health-Care Facilities" 대한영양사협회 학술지 = Journal of the Korean dietetic association, 15(3): 209~219 
  10. Shin, Mi-Kyung ; Kim, Ha-Yun ; Kim, Myung-Hee 2010. "Silver Town Satisfaction with Food Service Effect on Word of Mouth - With Charged Silver Town in Gyeonggido Area -" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 20(1): 159~165 
  11. Park, Jung-Yeon ; Lee, Kyung-Eun ; Yi, Na-Young ; Kwak, Tong-Kyung 2010. "Clients' Handling and Consumption of Home-delivered Meals at Home and Their Perceptions on Home-Delivered Meal Services for Older Adults" 대한지역사회영양학회지 = Korean journal of community nutrition, 15(3): 379~392 
  12. Hong, Shin-Yang ; Seo, Sun-Hee 2010. "Job Performance Frequency and the Training Needs of Dieticians in Elderly Healthcare Facilities" 대한영양사협회 학술지 = Journal of the Korean dietetic association, 16(2): 160~177 
  13. Lee, Jeong-Sook 2011. "The Factors for Food Service Satisfaction of the Elderly Welfare Center Free Lunch Program Participants in Busan" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(1): 128~136 
  14. Seo, Sunhee ; Yun, Nara 2011. "Foodservice Management and Food Safety Knowledge and Practices of Employees in Elderly Welfare Facilities" 대한영양사협회 학술지 = Journal of the Korean dietetic association, 17(3): 287~301 
  15. Kim, Young Soon ; Park, Young Shim ; Choi, Byung Bum 2014. "Foodservice Characteristics and Satisfaction of the Elderly with the Welfare Facilities in the Northern Gyeonggi-do Area" 한국식품영양학회지 = The Korean journal of food and nutrition, 27(5): 872~880 

원문보기

원문 PDF 다운로드

  • ScienceON :
  • KCI :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. 원문복사서비스 안내 바로 가기

상세조회 0건 원문조회 0건

DOI 인용 스타일