|
KMID : 1134820150440091374
|
|
Journal of the Korean Society of Food Science and Nutrition
2015 Volume.44 No. 9 p.1374 ~ p.1387
|
|
|
Foodservice Operational System and Satisfaction of Customers with Foodservice at Youth Facilities
|
|
Lee Hyun-Ju
Lee Young-Eun
Park Eun-Hye
|
|
|
Abstract
|
|
|
|
The purpose of this paper was to investigate the operational status of youth facilities as well as the degree of students' satisfaction with menus served at youth facilities. The survey was conducted from July 9 to July 31, 2013 using questionnaires. The responses of 55 youth facilities and 249 students who had experienced foodservice at youth facilities were analyzed, utilizing the SPSS V20.0 program. The results on management status of youth facilities were as follows: 41.8% of youth facilities were operated for over 10 years, and 45.5% of facilities served meals for 100 to 200 students per day on average. Meal costs were 4,450 won on average, and food costs accounted for 46.8% of average meal costs. Exactly 78.2% of facilities preserved storage type meals at a temperature under -18 degrees Celsius for more than 144 hours, as the ‘Food Sanitation Act’ stated. Exactly 12.7% of facilities did not hire professional dietitians and had unsupervised foodservice management. Among 19 kitchen equipments surveyed in this research, Combi steamer was the least frequent at youth facilities. According to the results, most students (38.7%) ate leftovers since the food was not tasty. Overall foodservice satisfaction was on average 3.45 points, and the four factors ‘dining room sanitation’ (P<0.05), ‘food taste’ (P<0.01), ‘serving various desserts’ (P<0.01) and ‘temperature of dining room’ (P<0.05), significantly affected overall satisfaction. As food taste was critical for customer satisfaction, it is important for each dietitian to consider customers’ preferences and develop recipes and menus. Further, detailed regulation and precise guidelines for youth facility foodservice are required to enhance students’ foodservice satisfaction and serve nutritionally balanced menus in a hygienic manner.
|
|
|
KEYWORD
|
|
|
youth facilities, foodservice, operational system, satisfaction, menu
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|