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KMID : 0664320120180020155
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Journal of the Korean Dietetic Association
2012 Volume.18 No. 2 p.155 ~ p.169
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Relationship between Students’ Foodservice Satisfaction and Foodservice Employees’ Job Satisfaction at Elementary Schools
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Heu Han-Na
Choi Han-Sok
Lee Hae-Young
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Abstract
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The purpose of this study was to explore the relationship between student’s foodservice satisfaction and foodservice employee’s job satisfaction at elementary schools. The survey was conducted on 5th and 6th grade students and foodservice employees at 19 elementary schools in Gwangju, Gyeonggi. Statistical data analysis was completed using SPSS ver. 17.0 for descriptive analysis, frequency analysis, independent sample t-test, and ANOVA. Students were highly satisfied with ‘variety of menu’ (3.78) and ‘food taste’ (3.75). The healthy group and no plate waste group showed significantly higher satisfaction levels on seven items, except ‘sanitary utensil’, as compared to others. Foodservice employees had high levels of satisfaction with human relationships and their jobs, but they were dissatisfied with their wages. Older employees had a high level of satisfaction with ‘relationship with a dietitian’ (P＜0.05), whereas employees with a low level of education exhibited higher ‘respect and reflection of his/her opinion on the duty’ (P＜0.01) and ‘current duties’ (P＜0.05) as compared to others. The group with higher student satisfaction showed significantly higher employee job satisfaction for 11 items, including ‘cooperation with co-workers’ (P＜0.01), ‘relationship with a dietitian’
(P＜0.05), and inversely, the group with higher job satisfaction exhibited significantly higher student foodservice satisfaction for all nine items. Therefore, foodservice satisfaction and job satisfaction have a mutually positive influence on each other.
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KEYWORD
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school foodservice, student, satisfaction, foodservice employee, job satisfaction
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