KOREASCHOLAR

This study compares and analyzes changes in users’ perceptions of industrial catering food service quality before and after COVID-19. The survey enrolled 226 subjects at five industrial catering establishments in Seoul and Gyeonggi Province; a total of 204 customers with complete data were included in the final analysis. Factor analysis was conducted to verify convergence 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 of food 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 altered perceptions were determined for service quality according to the occupations of the subjects. However, no differences were obtained for pleasant dining environment in the ‘service and environmental hygiene factor’ and variety of desserts in the ‘food quality factor’.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 조사대상 및 기간
    2. 조사내용 및 방법
    3. 통계분석
III. 결과 및 고찰
    1. 조사대상자의 일반사항
    2. 급식 서비스 품질 속성에 대한 요인분석
    3. 코로나19 전후 급식 서비스 품질의 일반적 변수에 따른 차이분석
IV. 요약 및 결론
Conflict of Interest
References

• 이진용(한양여자대학교 식품영양과) | Jinyoung Lee (Department of Food and Nutrition, Hanyang Women’s University) Corresponding Author
• 이영우(한양여자대학교 식품영양과) | Young Woo Lee (Department of Food and Nutrition, Hanyang Women’s University)
• 김은영(한양여자대학교 식품영양과) | Eun-Young Kim (Department of Food and Nutrition, Hanyang Women’s University)