[논문]코로나19 전후 서울·경기지역 산업체 급식 서비스 품질에 대한 이용자의 인식 변화 비교

김은영; 이영우; 이진용

doi:10.7318/kjfc/2023.38.2.99

코로나19 전후 서울·경기지역 산업체 급식 서비스 품질에 대한 이용자의 인식 변화 비교
Altered Perception of Industrial Food Service Quality before and after COVID-19: Focus on Customers in the Seoul·Gyeonggi area 원문보기

韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.38 no.2, 2023년, pp.99 - 111

김은영 (한양여자대학교 식품영양과) , 이영우 (한양여자대학교 식품영양과) , 이진용 (한양여자대학교 식품영양과)

Abstract ▼ AI-Helper

This study compares and analyzes changes in users' perceptions of industrial catering food service quality before and after COVID-19. The survey enrolled 226 subjects at five industrial catering establishments in Seoul and Gyeonggi Province; a total of 204 customers with complete data were included in the final analysis. Factor analysis was conducted to verify convergence validity and construct reliability; results pertaining to 'service and environmental hygiene' and 'quality of food' were extracted. Among the general variables of food service quality, differences were obtained in the user's perceptions of food service qualities according to gender, education, and marital status. Our results revealed that women, low education, and married people perceived significant differences in all attributes before and after COVID-19. Additionally, varied altered perceptions were determined for service quality according to the occupations of the subjects. However, no differences were obtained for pleasant dining environment in the 'service and environmental hygiene factor' and variety of desserts in the 'food quality factor'.

주제어

표/그림 (10)

표 Foodservice quality attributes and references
표 General characteristics of subjects
표 Factor analysis of quality attributes for industrial foodservices
표 The differences of customer's perception in foodservice qualities between before and after COVID-19 according to gender
표 The differences of customer's perception in foodservice qualities between before and after COVID-19 according to age
표 The differences of customer's perception in foodservice qualities between before and after COVID-19 according to education level
표 The differences of customer's perception in foodservice qualities between before and after COVID-19 according to job
표 The differences of customer's perception in foodservice qualities between before and after COVID-19 according to job (continued)
표 The differences of customer's perception in foodservice qualities between before and after COVID-19 according to job (continued)
표 The differences of customer's perception in foodservice qualities between before and after COVID-19 according to marital status

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