KMID : 1012320050080020140
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Nutritional Sciences 2005 Volume.8 No. 2 p.140 ~ p.147
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Measuring Service Quality for Older Adults in Continuing Care Retirement Communities
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Seo Sun-Hee
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Abstract
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In order to promote foodservice for older adults, foodservice directors in Continuing Care Retirement Communities (CCRCs) must identify the dimensions used by residents to evaluate the service quality of dining service. A multidimensional measure of perceived service quality was developed based on residents¡¯ responses about their experiences with dining service. A survey was administered to residents in two CCRCs. Based on the results of principal component analysis, this study identified four dimensions: food quality, dining room employee¡¯s attitude and service skills, dining room employee¡¯s safety and cleanliness, and systemization of service delivery process. A new dimension that reflects residents¡¯ concern for the dining mom employees¡¯ safety and cleanliness also emerged. 1bis study points to areas of improvement for food quality and dining room employee¡¯s safety and cleanliness.
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KEYWORD
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Foodservice, Service quality, Food quality, Older adults
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