A survey of foodservice satisfaction and menu preference of high school boarding students in Jeju

Kyung-Ja Kim; In-Sook Chae

doi:10.4163/jnh.2014.47.1.77

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Kim and Chae: A survey of foodservice satisfaction and menu preference of high school boarding students in Jeju

Research Article

Journal of Nutrition and Health 2014; 47(1): 77-88.

Published online: 28 February 2014

DOI: https://doi.org/10.4163/jnh.2014.47.1.77

A survey of foodservice satisfaction and menu preference of high school boarding students in Jeju

Kyung-Ja Kim¹, In-Sook Chae²

¹Andeok Middle School, Seogwipo 699-923, Korea.

²Department of Food Science and Nutrition, Jeju National University, Jeju 690-756, Korea.

To whom correspondence should be addressed. tel: +82-64-754-3557, ischae@jejunu.ac.kr

Received 2 January 2014 Revised 3 February 2014 Accepted 10 February 2014

(open-access):

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Purpose

This study analyzed the foodservice satisfaction and menu preference of 506 high school boarding students in Jeju surveyed from July 2-30, 2012 with the aim of providing basic data for improving the quality of boarding food-service management.

Methods

The data were analyzed using descriptive analysis, t-test, and Pearson's correlation coefficients, using the SPSS Win program (version 12.0).

Results

Regarding satisfaction with dormitory foodservice, the satisfaction scores for service and hygiene were 3.46 (out of 5 scales), whereas the score for menu quality was 3.26 points. In terms of satisfaction by meal, dinner showed the highest score, at 3.70 (out of 5 scales). The satisfaction scores for breakfast were significantly higher in girls (3.36) than boys (2.93). Regarding intake of meals provided, dinner showed the highest score, at 3.96 (out of 5 scales), whereas breakfast showed the lowest score, at 3.63 points. Intake of lunch and dinner was significantly higher in boys (4.12, 4.17, respectively) than girls (3.72, 3.76, respectively). Regarding the requirements of subjects for dormitory foodservice, 43.4% of subjects selected improvement of food taste and 36.6% of girls chose menu diversity. In terms of menu preferences for main dishes, the students preferred noodles (4.06) and one-dish cooked rice (3.92) to cooked rice (3.66). The subjects preferred beef rib soup (4.10) and Kimchi stew (3.99) in soups and stews. With regard to the menu preferences for side dishes, steamed foods showed the highest score, at 3.95 (out of 5 scales), whereas seasoned foods showed the lowest score, at 2.89 points. The students preferred beef, pork, and chicken to fish and vegetables. The students preferred dessert the most with fruit juices (4.52). Bread and rice cake were more favored by girls, showing significant differences between boys and girls (p < 0.05, p < 0.01, respectively).

Conclusion

Development of a systematic nutrition education program that can encourage practice of proper eating habits is needed. In addition improvement of the quality of boarding school meals through the service of various menus is needed.

Keywords: foodservice satisfaction, menu preference, boarding foodservice management, service and hygiene, menu quality

Figures and Tables

Table 1

Descriptive characteristics of subjects n = 426

Table 2

Satisfaction with dormitory foodservice by subjects¹⁾

1) 5-point Likert scale (1: not satisfied at all, 5: satisfied very much)

Mean ± SD, ^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 3

Foodservice satisfaction of subjects by each meal¹⁾

1) 5-point Likert scale (1: not satisfied at all, 5: satisfied very much)

Mean ± SD, ^**: p < 0.01

Table 4

Food intakes of subjects by each meal¹⁾

1) 5-point scale (1: little eating, 5: eating all)

Mean ± SD, ^***: p < 0.001

Table 5

Requirements of subjects for dormitory foodservice n (%)

^*: p < 0.05, ^***: p < 0.001

Table 6

Menu preference for main dishes by subjects¹⁾ Mean ± SD

1) 5-point Likert scale (1: don't like at all, 5: like very much)

Mean ± SD

Table 7

Menu preference for soup and stew by subjects¹⁾

1) 5-point Likert scale (1: don't like at all, 5: like very much)

Mean ± SD, ^*: p < 0.05

Table 8

Menu preference for side dishes by subjects¹⁾

1) 5-point Likert scale (1: don't like at all, 5: like very much)

Mean ± SD, ^*: p < 0.05, ^**: p < 0.01

Table 9

Menu preference for dessert by subjects¹⁾

1) 5-point Likert scale (1: don't like at all, 5: like very much)

Mean ± SD, ^*: p < 0.05, ^**: p < 0.01

Table 10

Correlation with foodservice satisfaction and menu preference of subjects

^*: p < 0.05, ^**: p < 0.01

Notes

This research was supported by the 2013 scientific promotion program funded by Jeju National University.

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