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KMID : 0665220100230030411
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Korean Journal of Food and Nutrition
2010 Volume.23 No. 3 p.411 ~ p.418
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A Case Study on Quality Improvement of Employee Foodservice in Hospital, Seoul - Focused on Cost Control by the Quantity of Non-Offered Meal -
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Lee Seung-Lim
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Abstract
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The objective of this study was to analyze the effects of non-offered meal on waste reduction in foodservice. To this end, the quantity of non-offered meal before and after Quality Improvement(QI) activity was analyzed, and employee satisfaction with foodservice was investigated. Statistical data analyses can be summarized as follows: The daily quantity of non-offered meal decreased significantly after QI(p<0.001)(27.80±3.14 ㎏ before QI and 7.22±4.17 ㎏ after QI). Among 7 items related to employee satisfaction, kindness of meal service staffs improved significantly after QI(p<0.05)(4.05±0.74 before QI and 4.21±0.17 after QI). No significant difference was found in the variety of menus, or cooking/seasoning of food, and there seemed to be greater satisfaction with taste of food after QI.
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KEYWORD
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food services, quality improvement, quantity of non-offered meal, cost control
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