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KMID : 1160620050100040372
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Preventive Nutrition and Food Science
2005 Volume.10 No. 4 p.372 ~ p.377
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High School Students' Satisfaction with Foodservice Quality Is Affected by Foodservice Management Type
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Kwon Sun-Hee
Cha Myeong-Hwa
Kim Yoo-Kyeong
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Abstract
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This study was designed to examine the satisfaction of high school students with different types of foodservice management programs. The importance and the performance of foodservice management programs were evaluated based on the perceptions of high school students about foodservice characteristics affecting customer satisfactions. The average score of the attributes affecting the importance of school foodservice program was 4.27±0.49 and the most important attribute was identified as “the food safety (4.68±0.67)”, followed by “the taste of food (4.66±0.65)”. The average scores of all performance dimensions were lower than 3 point. “Menu dimension” was rated as the lowest dimension (2.61±0.89) and “Food dimension (2.79±0.70)” was rated as the highest dimension. Significant differences among different types of foodservice management were perceived by respondents in the overall performance (F=40.244, p<0.001). Students who served by contract-conventional management rated significantly higher performance score on all of the performance attributes than the students served by other types of foodservice management. The results of the importance and the performance analysis present that student satisfaction is affected with the type of foodservice management programs and substantial differences lies between the perceptions of foodservice operations and students.
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KEYWORD
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students' satisfaction, school foodservice quality, foodservice management type, importance and performance analysis
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