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목차
노인복지시설의 급식서비스 품질 요소 규명 및 급식서비스 만족도 향상 전략 / 장혜자 1
Abstract 1
서론 1
조사대상 및 방법 2
1. 조사 대상 2
2. 조사 내용 및 방법 2
3. 자료 분석 3
결과 3
1. 응답 노인의 일반사항 3
2. 노인의 신체적 특성 3
3. 노인의 경제적 특성 3
4. 노인의 사회심리적 만족감 5
5. 급식서비스 품질 수준 및 만족도 5
6. 노인복지시설의 이용 노인 특성에 따른 심리적 만족감, 급식서비스 품질 및 만족도 6
7. 급식서비스의 만족도 결정 인자 6
고찰 8
결론 10
참고문헌 10
초록보기
This study was designed to develop the strategy plans for the customer satisfaction on foodservice in the senior care facilities. For this, we examined the level of the customer satisfaction and foodservice quality. Additionally, the association between service quality, customer satisfaction, and social, psychological, physical factors of the aged were tested. Data from convenience samples from 3 senior care facilities were collected by using a questionnaire. Exploratory factor analyses were completed on 20 attributes for the food and service quality and 7 items for the social and psychological states of the aged, respectively. Cronbach's a was estimated for reliability, and Pearson correlation and multiple regression analysis were used for statistical analyses. The level of the satisfaction on foodservice was 4.01 of 5.0. The satisfaction on foodservice did not show the significant differences by gender, education level, BMI, and socio-psychological satisfaction. But the foodservice quality and the satisfaction showed significant difference by income and physical problem, and the goal of life of the eldely, respectively. Multiple regression analyses revealed that the determinants of the customer satisfaction on foodservice were the core quality of product, confidence, professionalism of employees and secondary quality of products. Especially, the kindness of employee is the most important attribute of the foodservice. Based on these results, we can set the strategy plans as follow: (1) the introduction of the foodservice evaluation system (2) the deployment of the event activities for offering fun to the customer (3) the continuous training of employees for ensuring the professional and kind service system, and (4) the introduction of selective menu system and take-out service of menu.
권호기사
참고문헌 (22건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | ADA (2005): Position of the American Dietetic Association: Liberalization of the diet prescription improves quality of life for older adults in long-term care. J Am Diet Asso 105: 1955-1965 | 미소장 |
| 2 | Product Development and Market Testing of Ready-to-Eat Mandu with Pond-Snail as a Health Food | 소장 |
| 3 | Chung SD, Han KH, Choi MS, Park JS (2002): The relationship between socio-emotional factors and nutritional status of the meal service participant elderly. J Korea Gerntological Society 22(1): 227-240 | 미소장 |
| 4 | Chung SD, Han KH, Park JS (2001): A Study for food service utilization and service satisfaction of the elderly participants. Korean J Soc Welfare 47(11): 310-333 | 미소장 |
| 5 | Korea National Statistical (2007b): 2005-2030 http:// www. kosis.kr. Accessed on 4/20/2007 | 미소장 |
| 6 | Ministry of Health & Welfare (2007): http://mohw.korea.kr/mohw/jsp/ mohw1_branch.jsp. Accessed on 9/20/2007 | 미소장 |
| 7 | Schlenker ED (1998): Nutrition in Aging. WCB/MacGraw-Hill | 미소장 |
| 8 | Perception of Foodservice Quality Attributes of Older Adults: Compared by Lifestyle and Dining Frequency in Continuing Care Retirement Communities | 소장 |
| 9 | Ministry of Health & Welfare (2006): http://www.mohw.go.kr. Accessed on 3/20/2007 | 미소장 |
| 10 | Jung MK (2000): Study on the status of the meal service program for the aged: the case of the free meal kitchens in Kyunggi province. MS Dissertation, Kangnam University | 미소장 |
| 11 | World Health Organization (2000): Obesity Preventing and Managing the Global Epidemic. Report of a WHO Consultation on Obesity. World Health Organization, Geneva | 미소장 |
| 12 | Park SJ (2004): Evaluation of nutrient intake limiting factors and recipe development for the elderly. Ph. D. Dissertation, Seoul University | 미소장 |
| 13 | Kim HJ (1998): Assessment of foodservice management systems at elderly welfare facilities and nutritional and health status of nursing home residents and the free-living elderly. Ph. D. Dissertation, Donga University | 미소장 |
| 14 | Analysis of the Job Activities and Demand of Dietitian in the Elderly Health-care Facilities | 소장 |
| 15 | ADA (2002a): Position of the American Dietetic Association: Liberalized diets for older adults in long-term care. J Am Diet Asso 102(9): 1316-1323 | 미소장 |
| 16 | Park JS, Han KH, Choi MS, Chung SD, Chai IS (2001): Characteristics of the organizational structure of free meal service centers and cooperation with community. Korean J Comm Nutr 6(3S): 553-564 | 미소장 |
| 17 | ADA (2002b): Risk management strategies for the dietetics professional in long-term care. J Am Diet Asso 102(6): 770-772 | 미소장 |
| 18 | Psychosocial Adjustment of African American Children in Single‐Mother Families: A Test of Three Risk Models  |
미소장 |
| 19 | Joo NM, Chon HJ (1999): Analysis of the foodservice productivity in the welfare facilities for the elderly: The analysis of the relationship between independent variables and the foodservice productivity. Korean J Soc Food Sci 15(1): 1-7 | 미소장 |
| 20 | Korea National Statistical (2007a): http://www.kosis. kr. Accessed on 5/20/2007 | 미소장 |
| 21 | Lee YM, Kim MK, Byun HK (1997): Study on the present situation and management of free meal service for elderly at Sungnam area. Korean J Dietary Culture 12(1): 87-96 | 미소장 |
| 22 | Chung MS, Kang KJ (1996): A survey on the health, food perceptions, and food habits of urban elderly men: with special reference to elderly men in the Tap-gol Park. Korean J Dietary Culture 11(4): 455-463 | 미소장 |
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