Institutional foodservice is a type of meal provided to workers in industry and affects the health and psychological wellbeing of workers and productivity. Thus, research on customer satisfaction with institutional foodservice is important. In addition to food industry and food culture developments, the requirements of institutional foodservice customers are diversifying due to COVID-19. Therefore, the purpose of this study was to identify factors that affect customer satisfaction with institutional foodservice using a user-based approach. In this study, the quality of institutional foodservice was defined using customer satisfaction or dissatisfaction, and by using in-depth interview and open coding (a qualitative research method), we derived qualities of institutional foodservice from the user’s perspective and compared these with those of previous studies. This study is meaningful as the quality of institutional foodservice was analyzed using a user-based approach, in-depth interview, and open coding and compares results with those of previous studies.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 연구대상자 면담 및 방법
    2. 자료 분석 및 방법
III. 결과 및 고찰
    1. 심층 면담 및 개방코딩을 통한 산업체 급식의 품질 도출
    2. 선행연구와 산업체 급식 품질 비교
IV. 요약 및 결론
References

• 곽지원(이화여자대학교 식품영양학과) | Jiewon Guak (Department of Nutritional Science and Food Management, Ewha Womans University)
• 오지은(이화여자대학교 신산업융합대학) | Ji Eun Oh (College of Science & Industry Convergence, Ewha Womans University)
• 조우균(가천대학교 식품영양학과) | Wookyoun Cho (Department of Food & Nutrition, Gachon University)
• 조미숙(이화여자대학교 식품영양학과) | Mi Sook Cho (Department of Nutritional Science and Food Management, Ewha Womans University) Corresponding author