This study has utilized the Quality Function Deployment (QFD) technique in order to plan the tangible (menu) and intangible (service) product of dumpling restaurant. The engineering characteristics of tangible products were classified into product planning, purchase management, production management, and information management based on the production system of foodservice. The engineering characteristics of intangible products were also classified into physical evidence, human interaction, and pre-communication based on the service operation and delivery system. As a result of analyzing the QFD, it was found that the customer hope the hygiene factor and response factor to be improved. It is analyzed that product planning, information management, and production management should be improved first in terms of engineering characteristics considering consumer needs. In the future, by utilizing the systematic product development process that the requirements of tangible and intangible product consumers are converted to the engineering characteristics, the development of competitive product within the market will be possible, and furthermore it is expected to be useful for reducing the unnecessary time and design costs due to failure of product development.

This study conducted an empirical analysis of the effects of job characteristics on work-family conflict relation and quality of life, as well as moderating effects in accordance with operation type, by targeting 245 dietitian/cooks working for contract foodservice companies. The results of this study are as follows. First, the autonomy and feedback had negative (−) effects on work-family conflict while functional diversity had positive (+) effects on work-family conflict. Job identity and job importance had no relation with work-family conflict. Second, work-family conflict had negative (−) effects on job satisfaction, work-family relation, job support, general happiness, and job environment while having positive (+) effects on job stress. Third, in all paths except for the path with effects of work-family conflict on job stress, there were no differences between the group of shops operating 365 days and the group of shops operating 5 days a week. It would be helpful to the effective operation of human resources by emphasizing the necessity of differentiated management for companies with shops operating 365 days and shops operating 5 days a week, as well as managing employees’ job characteristic factors, work-family conflict, and even quality of life.

This study investigated the needs to improve the quality of foodservice management in community child centers (CCCs), in accordance to the area where the CCC was located. The people in charge of foodservice management of 466 community child centers undertook a web survey, between July to August 2016. Most centers used menus from the Headquarters of Community Child Center (50.0%) or Center for Children’s Foodservice Management (34.1%). Factor analysis and multiple regression analysis were conducted to assess the requirement for improving the quality of foodservice management at the CCCs. Four factors were analyzed: ‘food material and facility management’, ‘administration management’, ‘menu management’, and ‘human resources management’. In large cities, ‘administration management’ and ‘menu management’ were found to affect quality improvement. In small cities, none of the factors assessed were effective in improvement. ‘human resources management’ had a significant influence on improving the quality of the foodservice in rural areas. The results of this study show that there was a difference in the quality improvement of the foodservice management in the centers, with respect to the location of the center. Therefore, this study can be used as basic data to establish the support policy for improving the quality of foodservice management in community child centers.

본 연구는 위탁급식운영 병원급식 종사원들의 동료관계가 생활의 질에 미치는 영향을 살펴보기 위해 상급종합병원에 근무하는 영양사, 조리사, 조리원들을 대상으로 동료관계와 생활의 질에 대한 조사를 실시하였으며 본 연구 결과의 주 요 내용은 다음과 같다. 선행연구를 기반으로 위탁급식운영 병원급식 종사원의 생 활의 질 33개 문항을 요인분석 실시하여 위탁급식운영 병원 급식종사원들의 생활의 질은 직원몰입, 직무조절, 직무환경, 가정-일 관계, 직원 및 경력만족으로 총 5개 요인으로 구분 되었다. 선행연구에서 제시된 7개 요인으로 제시되었으나 직 원몰입(Employee engagement)과 직무조절(Control at work) 의 문항이 같은 성분으로 구분되었으며, 직무환경(Working condition)과 직업 및 경력만족(Job and Career satisfaction) 이 같은 성분으로 구분되었다. 병원위탁급식 종사원들의 동 료관계에 관한 요인분석을 실시한 결과 전체 9문항 중 협력 적인 동료관계와 경쟁적인 동료관계로 분류되었다. 위탁급식운영 병원급식 종사원들의 동료관계가 생활의 질 에 미치는 영향을 살펴본 결과, 협력적 동료관계가 직원몰입 에 영향을 미치는 것으로 나타났고 동료관계가 직무스트레 스에 미치는 영향에 있어서는 협력적인 동료관계가 직무스 트레스에 영향을 주는 것으로 나타났다. 동료관계가 가정-일 관계에는 영향을 미치지 않는 것으로 나타났고 협력적인 동 료관계가 직무환경에는 영향을 미치는 것으로 나타났는데 협 력적인 동료관계를 통해 생성된 심리적 안전감이 직무환경 에도 긍정적인 영향을 미치는 것으로 사료된다. 동료관계가 일반적 행복에 미치는 영향에 있어서는 협력적인 동료관계 가 일반적 행복에 긍정적인 영향을 미치는 것으로 나타났다. 위탁급식운영 병원급식 종사원의 직군별(영양사, 조리사, 조리원)로 동료관계가 생활의 질에 미치는 영향을 분석한 결본 연구는 위탁급식운영 병원급식 종사원들의 동료관계가 생활의 질에 미치는 영향을 살펴보기 위해 상급종합병원에 근무하는 영양사, 조리사, 조리원들을 대상으로 동료관계와 생활의 질에 대한 조사를 실시하였으며 본 연구 결과의 주 요 내용은 다음과 같다. 선행연구를 기반으로 위탁급식운영 병원급식 종사원의 생 활의 질 33개 문항을 요인분석 실시하여 위탁급식운영 병원 급식종사원들의 생활의 질은 직원몰입, 직무조절, 직무환경, 가정-일 관계, 직원 및 경력만족으로 총 5개 요인으로 구분 되었다. 선행연구에서 제시된 7개 요인으로 제시되었으나 직 원몰입(Employee engagement)과 직무조절(Control at work) 의 문항이 같은 성분으로 구분되었으며, 직무환경(Working condition)과 직업 및 경력만족(Job and Career satisfaction) 이 같은 성분으로 구분되었다. 병원위탁급식 종사원들의 동 료관계에 관한 요인분석을 실시한 결과 전체 9문항 중 협력 적인 동료관계와 경쟁적인 동료관계로 분류되었다. 위탁급식운영 병원급식 종사원들의 동료관계가 생활의 질 에 미치는 영향을 살펴본 결과, 협력적 동료관계가 직원몰입 에 영향을 미치는 것으로 나타났고 동료관계가 직무스트레 스에 미치는 영향에 있어서는 협력적인 동료관계가 직무스 트레스에 영향을 주는 것으로 나타났다. 동료관계가 가정-일 관계에는 영향을 미치지 않는 것으로 나타났고 협력적인 동 료관계가 직무환경에는 영향을 미치는 것으로 나타났는데 협 력적인 동료관계를 통해 생성된 심리적 안전감이 직무환경 에도 긍정적인 영향을 미치는 것으로 사료된다. 동료관계가 일반적 행복에 미치는 영향에 있어서는 협력적인 동료관계 가 일반적 행복에 긍정적인 영향을 미치는 것으로 나타났다. 위탁급식운영 병원급식 종사원의 직군별(영양사, 조리사, 조리원)로 동료관계가 생활의 질에 미치는 영향을 분석한 결

The goal of the current study was to analyze major factors for improvement of quality of life in contract foodservice customers. This study investigated how characteristics of customers, foodservice management, and competitors differ in different contract foodservice business environments in order to understand increasing concerns over health, in-house working, and the environment, which are directly connected to work and life satisfaction and company profits. For the foodservice business environment, this study classified environmental factors reported by Duncan (1972) into three factors: customer environment, foodservice management environment, and competitor environment. Multi-regression analysis was conducted on quality of life using the Korean version of the WHO Quality of Life Scale Abbreviated Version (WHOQOLBREF). Sub-factors of the contract foodservice business environment included foodservice management environment, customer environment, and competitor environment in the order of importance. The results indicate that the foodservice management environment of the company or organization where the customer is employed has the most substantial influence on quality of customer life.

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.

This study was targeted on the Korean, Chinese, and Japanese parents of preschoolers to investigate the importance and satisfaction of foodservice quality and the importance and performance of foodservice management of the preschool foodservice establishments. The present study conducted a survey on 390 randomly chosen parents of preschoolers (130 Korean, 130 Chinese, and 130 Japanese). Respondents' importance-satisfaction of foodservice quality characteristics and their importance-performance of foodservice management were measured. In order to test for differences between the groups, paired t-test, one way ANOVA, and IPA (Importance-Performance Analysis) were performed. The results were as follows. The importance of foodservice quality was significantly higher than the satisfaction on all items, according to the parents of Korea, China, and Japan. The importance of foodservice quality was higher in Korean parents than in Chinese and Japanese parents. According to ISA results with foodservice quality characteristics, the characteristics with relatively low satisfaction but high importance (II quadrant) was 'Diversity of menu' in both Korean and Chinese parents, and 'Sanitation of tables and chairs' in both Korean and Japanese parents. The importance of foodservice management was significantly higher than performance on all items in Korean, Chinese and Japanese parents. The performance of foodservice management was higher in Chinese than in Japanese and Korean parents. According to IPA results with foodservice management, the management with relatively low performance but high importance (II quadrant) was 'Preparation' in Korean parents, and 'Facility and equipment' in Japanese parents. Therefore, the items with relatively low satisfaction (performance) and high importance should be well-managed.

The purposes of this study was to identify the level of satisfaction with the food quality in a company cafeteria located in Daejon. 400 people were given questionnaires, of which 341 questionnaires were returned for analysis (90.25% response rate). Our results show, 85.63% of customers eat at the cafeteria more than 3~4 times per week. 48.68% of people surveyed chose their meal based on the proximity when they enter the cafeteria. 39.59% said the most important factor for eating at the cafeteria was taste. 33.72% said it was quality. The type of food that was leftover the most was ‘Guk’ (soup). 52.20% said ‘Guk’ was leftover due to the awful taste. Food quality (34.60%) and taste (34.02%) required the most improvement according to those surveyed. Additionally, we divided food quality into 3 factors: ‘sanitation & service’, ‘food’, and ‘menu composition’. People who marked down ‘no other place to eat’ was the reason they ate at the cafeteria also had the lowest satisfaction scores across all items (p<0.001). Improving the ‘Guk’ and ‘meat’ was rated as the most important criteria to improve satisfaction with leftover food. Unsurprisingly, the ‘taste’ of leftover food had the lowest satisfaction scores. Those who had the lowest quality satisfaction scores also wanted to improve ‘taste’, ‘quality’ and ‘sanitation’ the most (p<0.001). Based on these findings, the foodservice manager can increase the overall satisfaction with the cafeteria food by focusing on improving the taste, quality and sanitation of the food that it serves.

This study was conducted on children from 10 community children centers located in northern Seoul. The quality factors of the food services of the community children centers were divided into five factors, including sanitation, food, environment, subsidiary service and staff. Analysis of the differences in the importance of factors and satisfaction with the food service quality indicated satisfaction to be higher than importance for in all the factors except 'environment'. In particular, of the food service qualities, significant differences were found between importance and satisfaction in relation to the attributes of 'food' and 'environment'. As a result of IPA of the food service qualities in community children centers, 'sanitation' was found to be in the maintenance area, 'environment' to be in the area of concentration, and the quality attributes of 'staff' and 'subsidiary service' were found to be in the low priority area. In contrast, the 'food' quality corresponded to the area of oversupply.

The purposes of this study were to identify the relative importance attributes, deduct the ideal combination of total utility and establish the marketing strategies for quality improvement of foodservice at funeral halls of medical centers. Data were collected using self-administered questionnaires from 102 funeral foodservice employees and 71 chief mourners or the bereaved. According to the results from a conjoint analysis, among foodservice employees at funeral hall, the relatively important attributes were 'taste (52.84%)', 'menu variety (24.419%)' and 'price (22.741%)'; among chief mourners or the bereaved, they were 'taste (50.004%)', 'price (31.388%)' and 'menu variety (18.008%)'. The ideal combination of total utility was different between funeral foodservice employees and chief mourners or the bereaved; it was higher among chief mourners or the bereaved (1.211) compared to funeral foodservice employees (1.169). Thus, there should an endeavor to improve the foodservice quality in funeral halls of medical centers through better taste, low price and similar menu variety.

The objective of this study was to examine the effects of relationships between food service companies and their client companies by surveying employees working at cafeterias among a food service companies' client companies. For this purpose, previous research was reviewed, and confirmatory research was conducted using a questionnaire. In the questionnaire survey, the subjects were sampled through convenience sampling from the client companies of A Food Service Company, and 182 valid questionnaires were used in the analysis. The results of this study are summarized as follows. First, the characteristics of the relationship between the food service company and its client companies, which were reputation, communication, operation skill, and contact-point employees' service quality, had a significant effect on trust, and the effect was high in the order of contact-point employees' service quality, communication, operation skill, and reputation. Satisfaction was significantly affected by reputation, operation skill, and contact-point employee' service quality, but not by communication. The effect was high in the order of contact-point employees' service quality, reputation, and operation skill. In addition, reputation, communication, operation skill, and contact-point employees' service quality had a significant effect on long-term orientation, and the effects were high in the order of reputation, contact-point employees' service quality, communication, and operation skill. Second, with regard to the quality of relationships between a food service company and its client companies, trust had a significant effect on satisfaction. Third, among the factors related to the quality of relationships between the food service company and its client companies, trust and satisfaction had a significant effect on long-term orientation, and the effect of satisfaction was higher than that of trust. This study has scientific significance as one of only a few studies on factors affecting the long-term relationship between food service companies and their client companies, along with managerial implications that contact-point employees' capabilities are most important in service businesses, and thus efforts should be made at employing and educating them properly.

This study examined the effects of added amounts of shrimp powder on the physical and sensory properties of Jook for elderly foodservice operation. According to the amylograph data, the composite shrimp flour-wheat flour samples increased the gelatinization temperature, with increasing shrimp-flour content; moreover, initial viscosity at 95℃, viscosity at 95℃ after 15 minutes, and maximum viscosity were reduced. As the level of shrimp powder in samples increased, L-values decreased, and a-values and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of shrimp powder increased. Sensory characteristics, such as nutty taste, color, viscosity, and overall preference increased significantly with the addition of shrimp powder. In conclusion, to enhance the quality of Jook, a 3% addition of shrimp powder would be the most beneficial.

The purpose of this study was to examine parents' perceptions towards, and the importance and performance levels of, foodservices in child-care centers and to suggest ways to increase foodservice quality and promote efficient operations in the future. A questionnaire survey was provided to 540 parents and the return rates 82%. The survey period was from June 20 to July 27,2007. The collected data were statistically analyzed with the SAS package program using descriptive statistical analysis, t-tests, ANOVA, Duncan's multiple comparisons, factor analysis, and multiple regression analysis. The results were as follows: The parents perceived that foodservice operations promoted their children's health and helped them form desirable dietary habits. The parents also had a high level of perception toward the need for foodservice, earning greater than 4.5 points out of 5 points. Their perceptions of foodservice quality were examined by four dimensions of importance and performance levels. While the parents gave 4 points or greater of 5 points to most quality attributes of importance level, they gave 4 points of less out of 5 points to most quality attributes of performance level. As for the importance and performance levels of the quality dimensions of meal service, the parents regarded sanitation as the most important dimension. IPA showed that 'organic food materials' was included as a 'focus here' area. The overall satisfaction level for foodservice was 3.59 out of 5 points. A higher level of satisfaction was shown when a dietitian was present as well as in public childcare centers. According to multiple regression analysis, 53.51% of the variance in the respondents' overall satisfaction scores was explained by factors such as food, sanitation, environment, and foodservice effects.

This study examines the impact of the perception that employees of contract foodservice management companies have of internal marketing on service quality. Questionnaires were delivered to 291 employees employed in foodservice management companies. High perception item of internal marketing was 'value of formula education program' (3.36 points), whereas 'adequate allowance disbursement' (2.62 points) and 'various vacation benefits' (2.66 points) scored low. High service quality items for customers were 'kindness to customers' (3.89 points) and 'willingness to help customers' (3.89 points), whereas 'comprehension of customers' special requests' (3.63 point) and ['meeting customer expectations'] (3.64 points) scored low. The internal marketing conceived by employees of contract foodservice management companies has a positive influence on service quality. The most influential internal marketing variable to affect service quality was 'communication' followed by 'education/environment' and 'fringe benefits/[decisive] delegation'.

The purposes of this study were to identify the students’ perception and to evaluate the satisfaction with the quality of school foodservice in Chungbuk Province. A questionnaire survey of 900 students was conducted and 370 completed questionnaires were available for the purpose of the statistical evaluation. Statistical analyses were performed on the data utilizing the SAS V8.2 program. Importance, performance and satisfaction scale were composed of 5-Likert scales. The main results of this study were summarized as follows: The degree of importance and performance on twenty three attributes and the degree of satisfaction with four dimensions and overall satisfaction were measured according to type of school, location of school, place for eating, type of foodservice system and type of foodservice operation. The importance score was significantly higher than the performance score at all quality attributes except for the food appearance. The performance score of ‘waiting time’ and ‘atmosphere’ was less than 3 point out of 5 scale. The average satisfaction score for the quality dimensions of food, sanitation and service was 3.35, 3.19 and 3.10 point out of 5 scale, respectively. The satisfaction score for dimension of environment was 2.93 point out of 5 scale. The score for overall satisfaction was 3.27 point out of 5 scale. The satisfaction score for elementary school foodservice management was significantly higher than middle and high school foodservices. The satisfaction score for commissary foodservice operations was significantly higher than conventional foodservice operations. Using survey results as a base, the dieticians of school foodservice are required to meet the needs of the students and increase students’ satisfaction.

The purpose of this study was to measure the effects of value and satisfaction moderating the relationship between foodservice quality and behavioral intention. A total of 273 questionnaires were completed. Moderated regression analysis was used to measure the relationships between variables. Results of the study demonstrated that the analysis result for the data also indicated excellent model fit. The main effects of foodservice quality, value, and satisfaction on behavioral intention were statistically significant. The interaction effect of quality and satisfaction on behavioral intention was not statistically significant. The interaction effect of value and satisfaction on behavioral intention was not statistically significant. As expected, the interaction effect of quality and value on behavioral intention was statistically significant. Moreover, foodservice quality on behavioral intention was statistically significant at all levels of value and satisfaction, except for when value level was low, and satisfaction level was high. The results of this study indicated that restaurant marketers should attach importance to the interaction effect of service quality and customer value to understand the elements of market demand and customer loyalty.

This study examines the service satisfaction rate on high school students(637) in order to provide the basic data for marketing direction by analyzing the importance and satisfaction rate of the service quality. In IPA for the service quality, as the following properties are high in expectation as well as satisfaction they needed to maintain. They are the taste, scent, saltiness, proper temperature of the food, the quantity main food, nutritional value, the degree of freshness, and the smell of dining room. The following properties need the excessive efforts. They are the number of side dishes, eating place, the shape and material quality of dish, the costume of dining workers. As the following showed low importance degrees as well as satisfaction degrees, they don't need concentrated efforts. They are the harmony of color and shape, the interior design of the dining room, the arrangement of tables and chairs, the atmosphere of dining room, and the effect of nutrition instruction. As the education of nutrition is compulsory among the school group meal, the analysis based on the response of questioned students is supposed to be more careful. The items showing low satisfaction degrees while high importance degrees are considered to make an operational plans for the improvement through a variety of menu, the quality of food, the quantity for side-dishes, health control, the cleanness of dishes, the kindness of cooks, the performance of nutritionists, the charge of school meal, and meal time.

This study was aimed to determine microbiological quality by adding green tea extracts to chicken meat salad. For this study, Chicken meat salad were prepared with two production method. (method 1: addition of green tea extracts to boiling phase, method 2: addition of green tea extracts to salad dressing) Microbiological effects of green tea extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of green tea extracts on total plate counts and coliforms were observed during holding at 3, 10, 25±1℃ for 12 hours. Green tea extracts improved the microbiological quality and showed antibacterial properties when they are added to chicken meat salad.