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KMID : 0664320030090030233
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Journal of the Korean Dietetic Association
2003 Volume.9 No. 3 p.233 ~ p.247
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The Analysis of Customers Perception on Foodservice Quality according to the Types of Foodservice
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Cha Young-Sook
Kwak Tong-Kyung
Hong Wan-Soo
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Abstract
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This research was conducted to analyze the difference of perception of employee-feeding foodservice according to the types of foodservice. To survey the perception of employee-feeding foodservice among customers, the questionnaire consisted of the perception of employee-feeding foodservice. The questionnaires were sent to randomly selected customers of employee-feeding foodservice 120 each at two public organizations, two companies and two colleges, SPSS was used for descriptive analysis, computing Cronbach’s Alpha value and Anova test. 678 of users of self-managed foodservices, and 660 of contracted foodservices, total 1,338 answered for the survey. Among them 67.9%(69.9% at self-managed foodservices, 65.9% at contracted foodservices) were male and 32.1%(30.1% at self-managed foodservices, 34.1% at contracted foodservices) were female. As for the age group, twenties were the major with 48.5% at self-managed foodservices, 56.2% at contracted foodservices. For the reason of visiting cafeteria low price was answered by 40.9% at self-managed foodservices, while approachable location were ranked first by 45% at contracted foodservices. Foodservice perception evaluation of foodservice in four categories showed significant differences: quality of the foods(p<0.001), sanitation(p<0.05), tangibility(p<0.001), empathy(p<0.05). Among the four categories tangibility(2.80+/-0.69) showed the highest perception at self-managed foodservices, while at contracted foodservices quality of foods (2.82+/-0.61) was with highest recognition.
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KEYWORD
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employee-feeding foodservice, self-managed contracted, perception
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