Journal List > Korean J Community Nutr > v.18(5) > 1038435

Yang, Yi, Park, Baek, Chung, Jeong, Kim, and Kim: Evaluation of the Quality Attribute and Satisfaction on School Foodservice in 2010

Abstract

The purposes of this study were to analyze the quality attributes, quality factors and customer satisfaction in school foodservice and to provide suggestions for improving school foodservice environments. The survey was distributed to different respondents (5,771 students, 2,045 parents, and 1,981 faculty members) at different types of schools (elementary school, middle school, and high school) on September 2010 in 16 cities and provinces. The data were analyzed using SPSS for descriptive analysis, one-way ANOVA, t-test and multiple linear regression analysis. First, all foodservice quality attributes were significant different by respondents and the faculty had higher scores than parents and students. A comparison of scores by respondents and distribution place demonstrated that classroom of student and parents had a higher score for quality attributes. The overall satisfaction with school foodservice was significant different by respondents and higher for classroom than for dining hall for student and parents. In comparison of annual data, there was decreased overall satisfaction and quality attributes in student and parents. Second, in the regression results, which showed the effects of the foodservice quality attributes on overall satisfaction by respondents and distribution place, improvements of 'food taste', 'pleasant foodservice environment', and 'kindness of employee' would increase satisfaction in most of the respondents. Third, the overall satisfaction with school foodservice was higher for nutrition teachers than dietitians for students and faculty. Therefore, the operators will need to make different efforts based on each customer needs to improve the overall satisfaction on school foodservice.

Figures and Tables

Fig. 1
Comparison of overall satisfaction by respondents and distribution place.
kjcn-18-491-g001
Fig. 2
Comparison of overall satisfaction by respondents.
kjcn-18-491-g002
Fig. 3
Comparison of overall satisfaction by foodservice competent type : dietitians vs nutrition teachers.
kjcn-18-491-g003
Table 1
Comparison of the quality attributes by respondents
kjcn-18-491-i001

1) Mean ± SD

abc: Duncan's multiple comparison, ***: p < 0.001

Table 2
Comparison of the quality attributes by respondents and distribution place
kjcn-18-491-i002

1) Mean ± SD

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 3
Comparison of the quality factors by respondents
kjcn-18-491-i003

1) Foodservice quality: food taste, proper food temperature, adequate food quantity, menu variety, nutritional foods, food sanitation, quality of food ingredients

2) Mean ± SD

3) Foodservice operation: teacher's guidance on foodservice behavior, entertains suggestions offered to foodservice, providing information on foodservice

4) Foodservice environment: steady distribution, pleasant foodservice environment, kindness of employees

abc: Duncan's multiple comparison

***: p < 0.001

Table 4
Comparison of the quality factors by respondents and distribution place
kjcn-18-491-i004

1) Foodservice quality: food taste, proper food temperature, adequate food quantity, menu variety, nutritional food, food sanitation, quality of food ingredients

2) Mean ± SD

3) Foodservice operation: teacher's guidance on foodservice behavior, entertains suggestions offered to foodservice, providing information on foodservice

4) Foodservice environment: steady distribution, pleasant foodservice environment, kindness of employees

** p < 0.01, ***: p < 0.001

Table 5
Comparison of overall satisfaction by respondents
kjcn-18-491-i005

1) Mean ± SD

abc: Duncan's multiple comparison, ***: p < 0.001

Table 6
Comparison of annual quality attributes by respondents
kjcn-18-491-i006

1) Mean ± SD

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 7
Comparison of annual quality factors by respondents
kjcn-18-491-i007

1) Mean ± SD

**: p < 0.01, ***: p < 0.001

Table 8
The effect of quality attributes on students' overall satisfaction in school foodservice
kjcn-18-491-i008

Independent variable: Quality attributes, Dependent variable: Overall satisfaction

β1: Unstandardized coefficient β / β2: Standardized coefficient β

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 9
The effect of quality factors on overall satisfaction in school foodservice by distribution place
kjcn-18-491-i009

Independent variable: Quality attributes, Dependent variable: Overall satisfaction

β1: Unstandardized coefficient β / β2: Standardized coefficient β

*: p < 0.05, **: p < 0.01, ***: p < 0.001

Table 10
Comparison of quality attributes by foodservice competent type: dietitians vs. nutrition teachers
kjcn-18-491-i010

1) Mean ± SD

abc: Duncan's multiple comparison

**: p < 0.01, ***: p < 0.001

Notes

This research was supported by a Ministry of Education and Science Technology.

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