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KMID : 0665420230380020099
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Korean Journal of Food Culture
2023 Volume.38 No. 2 p.99 ~ p.111
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Altered Perception of Industrial Food Service Quality before and after COVID-19: Focus on Customers in the Seoul·Gyeonggi area
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Kim Eun-Young
Lee Young-Woo
Lee Jin-Young
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Abstract
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This study compares and analyzes changes in users’ perceptions of industrial catering food service quality before and afterCOVID-19. The survey enrolled 226 subjects at five industrial catering establishments in Seoul and Gyeonggi Province; atotal of 204 customers with complete data were included in the final analysis. Factor analysis was conducted to verifyconvergence validity and construct reliability; results pertaining to ‘service and environmental hygiene’ and ‘quality of food’were extracted. Among the general variables of food service quality, differences were obtained in the user’s perceptions offood service qualities according to gender, education, and marital status. Our results revealed that women, low education,and married people perceived significant differences in all attributes before and after COVID-19. Additionally, varied alteredperceptions were determined for service quality according to the occupations of the subjects. However, no differences wereobtained for pleasant dining environment in the ‘service and environmental hygiene factor’ and variety of desserts in the‘food quality factor’.
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KEYWORD
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COVID-19, food service user, service quality, change of perception, comparison
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