Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Menu satisfaction survey for business and industry foodservice workers - Focused on food preferences by gender -

산업체 근로자들의 급식 메뉴에 대한 만족도 조사 - 성별에 따른 기호도 중심으로 -

  • Baek, Ok-Hee (Department of Food and Nutrition, Chung-Ang University) ;
  • Kim, Mi-Young (Department of Food and Nutrition, Chung-Ang University) ;
  • Lee, Bog-Hieu (Department of Food and Nutrition, Chung-Ang University)
  • Published : 2007.09.30
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to evaluate satisfaction degree on menu served and identify food preference of the meal served to 271 business and industry foodservice workers from 4 institutions by gender difference. The demographics indicated that male(54.6%) and female(45.4%) were about an half each, mean age was ranged from 20 to 39 years old. The workers were not contented with most of menu quality attributes served from past foodservice operation. Primary complaint was improper temperature of the meal. Most workers liked meat and fish(52.1%) the most. Sensory quality evaluation from all workers was 3.37 points out of 5 points. However, female workers rated higher on the most of menu(3.72 points) compared with that of male workers(3.35 points), indicating that satisfaction was higher in the female workers(p<0.05). Mean preference of all the menu according to food type also have shown higher in female(3.52 point) than in male(3.45 point). Best food preference according to food type considering cooking method of male was given to barley rice, boiled rice with assorted mixtures, marine product stew, and Kimchi stew. On the other hand, females cared for curried rice, hash rice, and spaghetti but males have shown low preferences to those foods females liked. Also, females liked more of fried, grilled and broiled food. However, both males and females showed indifferent taste about the food cooked with steamed and stewed. From the findings, the business and industry foodservice workers were not well satisfied with menu quality considerably and differed in food preferences by gender clearly. Therefore, the manager of foodservice institution require to consider composition of gender ratio in menu preparation along with sensory quality evaluation to lead the successful foodservice management.

Keywords

References

  1. 김태희. 2001. 국내외 위탁급식 산업의 현황과 전망. 국민영양, pp 16-27
  2. 보건복지부. 1994 국민영양조사 결과보고서. 국민영양, pp 2-19
  3. Thomas D. Ricca. 2002. 단체급식 서비스 형태의 발달 과정과 최근 경향. 국민영양, pp 26-29
  4. Ahn SJ. 2000. A study on food preference of the korean elderly. Chung-Ang J. Human Ecology, 13:62-92
  5. Byun GI, Jung BH. 2006. A study on the preference and satisfaction on the menu of school lunch service of high school students in Gyeongju area. Korean J. Food Culture, 21(5):481-490
  6. Cheong HS. 1999. A study on the food habit and food preference of men in Kyungnam area. Korean J. Dietary Culture, 14(3):189-202
  7. Cho HS. 1998. A study on food preference of workers for meal served by industry foodservice. Korean J. Food & Nutr., 11(1):11-19
  8. Chung YJ. 1984. Food preferences of college students. Korean Journal of Nutrition, 17(1):10-19
  9. Cronin JJ Jr, Taylor SA. 1992. Measuring service quality : Area examination and extension. Journal of Marketing, 56(3):55-68
  10. Hong SJ. 1985. A study of dietary survey and food preference of high school and middle school students. Graduate School of Education Yonsei University
  11. Jo HS. 1993. A study of dietary survey and food preference of middle school students. Graduate School of Education Korea University
  12. Jung HJ, Moon SJ, Lee LH, Yu CH, Paik HY, Yang IS, Moon HK. 1997. Evaluation of diversity of the food served. The Korean J. of Nutrition, 30(7):854-869
  13. Kim CS, Ahn MS. 1993. A study on the preferences for food intake of korean industrial workers. Korean J. Dietary Culture, 8(1):1-9
  14. Kim ES. 1996. A study of korean traditional food, fermented food and korean traditional holidays of housewives living in the rural area of kang won do. Korean J. Soc Food Sci., 12(1):82-91
  15. Kim KA, Kim SJ, Jung LH, Jeon ER. 2003. Meal preference on the school food service of meiddle school stuednts in Gwangju and Chollanamdo area. Korean J. Soc Food Cookery sci., 19(2):144-154
  16. Kim KT, Cheon SY. 2001. Food service administration. Jigu Publishing Co. Seoul. pp 25
  17. Kim SH, Lee KA, Yu CH, Song YS, Kim WK, Yoon HR, Kim JH, Lee JS, Kim MK. 2003. Comparisons of student satisfaction with the school food service programs in middle and high schools by food service management types. The Korean J. of Nutrition, 36(2):211-222
  18. Lee HY, Yang IS. 1999. Evaluation of menu quality management in business & industry contract foodservice on customer's viewpoint. The Korean J. of Nutrition, 32(8):967-973
  19. Lee KE, Hong WS, Kim MH. 2005. Students food preferences on vegetarian menus served at middle and high schools. J. Korean Dietetic Association, 11(3):320-330
  20. Lee KY. 2005. Adolescents' nutrient intake determined by plate waste at school food service. Korean J. Comm Nutr, 10: 484-492
  21. Lee Y. 1996. Measuring attitude and satisfaction of Yonsei university students towards contracted vs. rented university foodservices. Master Thesis. Yonsei University
  22. Lim HS, Yang IS, Cha JA. 1999. Analysis of patient satisfaction and factors influencing satisfaction on hospital foodservice quality. J. Korean Dietetic Association, 5(1):29-47
  23. O'hara PA, Harper DW, Kangas M, Dubeau J, Borsutzky C, Lemive N. 1997. Taste, temperature, and presentation predict satisfaction with foodservices in a Canadian continuing-care hospital. J. Am Dietetic Association, 97(4):401-405 https://doi.org/10.1016/S0002-8223(97)00100-4
  24. Park SW, Ha KH. 1998. Assessment of university food service by students in daejeon area. Korean J. Food & Nutr., 11(5):528-535
  25. Ryu JS. 2000. Studies on the food preference, nutritional evaluation and dietary pattern on high school food services. Graduate School of Silla University
  26. Stevens P, Knutson B, Patton M. 1995. Dineserv ; A tool for measuring service quality in restaurant. The cornell H.R.A. Quarterly, 36(2):56-60
  27. Yang IS, Jang YJ, Kim SH, Kim DH. 1995. Assessing how the Yonsei University Food service is perceived by the students; Toward an effective strategy formulation. Korean J. Dietary Culture, 10(4):327-337
  28. Zeithaml VA, Parasuraman A, Berry LL. 1990. Delivering quality service; balancing customer perceptions and expectations. The Free Press A division of Macmillan Inc., New York