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KMID : 0665420150300050621
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Korean Journal of Food Culture
2015 Volume.30 No. 5 p.621 ~ p.628
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Qualitative Research to Understand Environmental Factors of Customer, Foodservice Management, and Competitor and Factors that Improve Customer Quality of Life
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Lee Jin-Young
Han Kyung-Soo
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Abstract
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The objective of the current study was to analyze the major factors affecting quality of life improvement for contract
foodservice customers by identifying the contract foodservice environment consisting of the customer, foodservice
management, and competitor. Qualitative research method was performed on foodservice customers and foodservice
management using in-depth interviews. First, the customer environment was classified into three categories, including
convenience of location, foodservice management environment into six categories, including comfort level of dining facility,
and competitor environment into three categories, including service competition between foodservice providers. Second,
quality of life was defined as the level of contentment felt by both the customer and foodservice management consuming
the food provided. Third, both the customer and foodservice management perceived that the management environment of
contract foodservice had a “medium” effect on quality of customer life. The findings of this study could be applicable for
development of a contract foodservice business strategy through objective comparative analysis of the customer, foodservice management, and competitor environments.
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KEYWORD
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Contract foodservice, quality of life, customer, foodservice management, competitor
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