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Yi, Yang, and Park: Annual Analysis on Quality Attributes and Customer Satisfaction in School Foodservice
Original Article
Korean Journal of Nutrition

Korean Journal of Nutrition 2009; 42(8): 770-783.

Published online: 31 December 2009

DOI: https://doi.org/10.4163/kjn.2009.42.8.770

Annual Analysis on Quality Attributes and Customer Satisfaction in School Foodservice

Bo-Sook Yi1, Il-Sun Yang2, Moon-Kyung Park1

1Department of Food and Nutrition, Hanyang Women's University, Seoul 133-793, Korea.

2Department of Food and Nutrition, Yonsei University, Seoul 120-749, Korea.

To whom correspondence should be addressed. (mkpark@hywoman.ac.kr)

Received 6 November 2009       Revised 3 December 2009       Accepted 6 December 2009

© 2009 The Korean Nutrition Society

Abstract

The school foodservice was quantitatively extended by policy of government all the while. There was carried out the survey of customer satisfaction about school foodservice by the ministry of education, science, and technology since 2006 years. Therefore, the purpose of this study was to grasp an improvement of the scores of school foodservice' quality attributes and satisfaction as compared with the preceding year by respondents and school type (elementary school, middle school, and high school). An annual survey was practiced to respondents (students, parents, and faculty) on september 2007 years and 2008 years in 16 cities and provinces. The statistics was analyzed to descriptive analysis and t-test for SPSS 12.0. The scores of school foodservice' quality attributes and overall customer satisfaction were almost increased to students, parents, and faculty and especially, big elevation in middle school. There was big increased the quality attributes such as 'providing information on foodservice', 'pleasant foodservice environment', 'kindness offered by employee' in elementary school, middle school, and high school to total respondents. An overall satisfaction in school foodservice was improved from 69.2 score to 71.9 score. On students, scores of overall satisfaction was increased from 72.9 to 74.0 as students of elementary school and from 61.5 to 65.8 as students of middle school (p < .001). Therefore, for improvement and development of school foodservice, there should be a necessary for an operator of school foodservice and an office of education to make an effort.

Keywords: school foodservice, customer satisfaction, quality attributes, students, parents, faculty, school type

Figures and Tables

Fig. 1
Annual overall school foodservice' satisfaction by respondents. ***: p < 0.001.
kjn-42-770-g001
Fig. 2
Annual school foodservice' satisfaction by the respondents and the school types; elementary school, middle school, high school. A: Annual overall school foodservice' satisfaction of total respondents by school type. B: Annual overall school foodservice' satisfaction of students by school type. C: Annual overall school foodservice's satisfaction of parents by school type. D: Annual overall school foodservice' satisfaction of faculty by school type. **: p < 0.01, ***: p < 0.001.
kjn-42-770-g002
Table 1
Annual foodservice quality attributes by respondents (M ± SD)
kjn-42-770-i001

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

Table 2
Annual foodservice quality attributes by elementary school, middle school, and high school (M ± SD)
kjn-42-770-i002

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

Table 3
Annual foodservice quality attributes by students of elementary, middle, and high school (M ± SD)
kjn-42-770-i003

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

Table 4
Annual foodservice quality attributes by parents of elementary, middle, and high school (M ± SD)
kjn-42-770-i004

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

Table 5
Annual foodservice quality attributes by faculty of elementary, middle, and high school (M ± SD)
kjn-42-770-i005

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

Notes

The research was supported by grants from Ministry of Education, Science and Technology.

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