Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Dietitian's Job Satisfaction and Perception of Foodservice Quality in Elementary Schools

초등학교 영양사의 직무만족도와 급식품질의 관계

  • Choo Yun-Jeong (Research Institute of Human Ecology, Seoul National University) ;
  • Ryu Si-Hyun (Department of Nutrition and Food Service Management, Paichai University) ;
  • Yoon Ji-Hyun (Research Institute of Human Ecology, Seoul National University)
  • 추윤정 (서울대학교 생활과학연구소) ;
  • 류시현 (배재대학교 외식급식경영학과) ;
  • 윤지현 (서울대학교 생활과학연구소)
  • Published : 2006.03.01
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Abstract

The purpose of this study was to identify the relationship between the levels of job satisfaction and self-evaluated foodservice quality of dietitians in elementary schools. Out of 130 questionnaires distributed to the elementary school dietitians in In-cheon, 127 were returned and analyzed (98% response rate). The questionnaire included two multiple-item scales for measuring job satisfaction and foodservice quality, respectively. All the items in the scales were coded 1 to 5 for certainly no, no, neutral, yes, and certainly yes and grouped by using factor analyses. Most of the responding dietitians were working for schools in urban areas and had independently-managed on-site kitchens. The 23 items measuring job satisfaction were grouped into 4 factors: Job Duty, Job Condition, Physical Work Environment, and Organizational Environment. The satisfaction score was the highest for Organizational Environment with a value of 3.38 and the least for Physical Work Environment with a value of 2.08. The 22 items measuring foodservice quality were grouped into 5 factors and the mean scores of the levels of Cleanliness, Internal Food quality, External Food quality, Intangible Service Environment and Tangible Service Environment were 4.20, 3.89, 3.54, 3.45 and 2.64, respectively. The levels of job satisfaction and foodservice quality were positively associated with a correlation coefficient of 0.288 (p < 0.01). In particular, the level of job satisfaction was positively associated with foodservice quality in the aspect of Cleanliness, Internal Food Quality, and Intangible Service Environment. The results show that improving dietitians' job satisfaction could contribute to increasing the levels of foodseivice quality of elementary schools.

Keywords

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