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Abstract
This study was conducted to investigate quality attributes which could affect foodservic satisfaction by the year (2005, 2008, 2011) and dining area (classroom vs. dining hall) in order to find ways to improve school lunch service and foodservice satisfaction of middle school students. The numbers of those surveyed were 1,103 students in 2005, 1,917 students in 2008, and 1,921 students in 2011. Overall foodservice satisfaction was significantly increased gradually in dining hall food service: 3.29 ± 1.21 in 2005, 3.45 ± 1.00 in 2008, 3.94 ± 0.98 in 2011. In classroom food service, overall foodservice satisfaction was not significantly different between in 2005 (3.09 ± 0.97) and in 2008 (2.98 ± 1.02), but it was significantly increased in 2011 (4.05 ± 1.00). Stepwise multiple regression analysis showed that overall foodservice satisfaction was most affected by the taste of food. The importance of 11 quality attributes except food sanitation and gathering feedback on school meals was significantly increased in 2011 compared with 2005. Food sanitation among 13 attributes was most important attribute in 2005 and 2011. The numbers of quality attributes affecting students' overall foodservice satisfaction were 5 to 7 by year, those attributes were almost identical with attributes which students thought importantly. Therefore, in order to increase the overall foodservice satisfaction of the school lunch service continually, it is recommended to identify the quality attributes that are important to students, and to check their levels of performance in order to overcome their differences.
Figures and Tables
Fig. 2-1
Changes of the foodservice quality attributes relating to the quality of meals served in classroom by year.
1. Food taste bac F 131.2 p < 0.001
2. Proper temperature of food bac F 93.2 p < 0.001
3. Adequate food quantity bac F 96.3 p < 0.001
4. Diversity of the menu bac F 132.9 p < 0.001
5. Nutrition of food bac F 98.1 p < 0.001
6. Food sanitation bac F 130.3 p < 0.001
7. Quality of food ingredients bac F 124.7 p < 0.001
a, b, c: values are significantly different by year (2005, 2008, 2011)
Fig. 2-2
Changes of the foodservice quality attributes relating to the foodservice operation served in classroom by year.
8. Teacher's guidance in order aab F 54.8 p < 0.001
9. Gathering feedback on school meals abc F 73.9 p < 0.001
10. Providing information about school meals abc F 161.9 p < 0.001
a, b, c: values are significantly different by year (2005, 2008, 2011)
Fig. 2-3
Changes of the foodservice quality attributes relating to dining environment served in classroom by year.
11. Distribution smoothly aab F 87.1 p < 0.001
12. Comfort eating places aab F 82.3 p < 0.001
13. Kindness of employee bac F 84.1 p < 0.001
a, b, c: values are significantly different by year (2005, 2008, 2011)
Fig. 3-1
Changes of the foodservice quality attributes relating to the quality of meals served in dining hall by year.
1. Food taste aab F 95.1 p < 0.001
2. Proper temperature of food aab F 86.2 p < 0.001
3. Adequate food quantity bac F 71.1 p < 0.001
4. Diversity of the menu aab F 90.0 p < 0.001
5. Nutrition of food aab F 114.9 p < 0.001
6. Food sanitation bac F 83.9 p < 0.001
7. Quality of food ingredients aab F 126.7 p < 0.001
a, b, c: values are significantly different by year (2005, 2008, 2011)
Fig. 3-2
Changes of the foodservice quality attributes relating to the foodservice operation served in dining hall by year
8. Teacher's guidance in order abc F 73.1 p < 0.001
9. Gathering feedback on school meals abc F 68.6 p < 0.001
10. Providing information about school meals abc F 116.3 p < 0.001
a, b, c: values are significantly different by year (2005, 2008, 2011)
Fig. 3-3
Changes of the foodservice quality attributes relating to dining environment served in dining hall by year
11. distribution smoothly abc F 165.0 p < 0.001
12. Comfort eating places bac F 120.0 p < 0.001
13. Kindness of employee abc F 72.4 p < 0.001
a, b, c: values are significantly different by year
Fig. 4
Importance of 13 foodservice quality attributes by year.
1. Food taste
2. Proper temperature of food
3. Adequate food quantity
4. Diversity of the menu
5. Nutrition of food
6. Food sanitation
7. Quality of food ingredients
8. Teacher's guidance in order
9. Gathering feedback on school meals
10. Providing information
11. Distribution smoothly
12. Comfort eating places
13. Kindness of employee
Fig. 5
Comparison of Importance of 13 foodservice quality attributes about school lunch service serving in the classroom between 2005 and 2011.
Fig. 6
Comparison of Importance of 13 foodservice quality attributes about school lunch service serving in the dining hall between 2005 and 2011.
Fig. 7
Performance evaluation of 13 foodservice quality attributes by year.
1. Food taste
2. Proper temperature of food
3. Adequate food quantity
4. Diversity of the menu
5. Nutrition of food
6. Food sanitation
7. Quality of food ingredients
8. Teacher's guidance in order
9. Gathering feedback on school meals
10. Providing information
11. Distribution smoothly
12. Comfort eating places
13. Kindness of employee
Fig. 8
Comparison of performance evaluation of 13 foodservice quality attributes about school lunch service serving in the classroom between 2005 and 2011.
Fig. 9
Comparison of performance evaluation of 13 foodservice quality attributes about school lunch service serving in the dining hall between 2005 and 2011.
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