Korean J Community Nutr.  2015 Feb;20(1):53-60. 10.5720/kjcn.2015.20.1.53.

Analysis of Perception and Satisfaction of Military Foodservice that are Provided According to the Ranks of the Soldiers

• Kim JH
• Bae SJ

• KMID: 2268604
• DOI: http://doi.org/10.5720/kjcn.2015.20.1.53

Abstract

OBJECTIVES
The purpose of this study is to provide the basic data for efficient operation and management of the military foodservice by analyzing the satisfaction of the quality of the foodservice and the perception of the military foodservice which are provided according to the ranks of the soldiers.
METHODS
A total of 252 military personnel (48 Private, 87 Private first class, 74 Corporal and 43 Sergeant) participated in Gyeonggi area from November 1 to 30, 2013, and data were analyzed by the SPSS Win (ver 18.0).
RESULTS
The perception with foodservice, variety of menu (p < 0.001), importance (p < 0.01), problem (p < 0.05) and leftover reason (p < 0.05) significantly differed by the rank of the soldiers. With regard to the satisfaction with food, there were significant difference by rank for all items (p < 0.01). Satisfaction with facilities did not indicate significant differences by rank. Satisfaction with sanitation indicated significant difference by rank in the categories of table ware (p < 0.05), process of distribution (p < 0.05), employee's uniform (p < 0.001) and drinking water (p < 0.05). Satisfaction with service indicated significant difference by rank with regard to kindness of employees (p < 0.01), providing information on foodservice (p < 0.05) and fast distribution (p < 0.01).
CONCLUSIONS
In order to improve the satisfaction of all ranks, there is a need to offer a variety of nutritionally balanced menu and a proper amount of food provided through the voluntary food distribution services. The results also suggested the need to find a sustainable foodservice management plan to carry out satisfaction surveys regularly in the military foodservice.

Keyword

military foodservice; satisfaction; perception

MeSH Terms

Drinking Water
Gyeonggi-do
Humans
Military Personnel*
Sanitation
Drinking Water

Reference

1. Baek SH. Application of analytical hierarchy process in analyzing the priorities of strategy for improving the army military foodservice. Korean J Community Nutr. 2014; 19(1):51–59.

2. Choi DY, Lee IS. Satisfaction of foodservice and eating behavior of male military personnel in Backryung-do. J East Asian Soc Diet Life. 2012; 22(5):576–584.

3. Doopedia. Cognition. 2015. cited January 28, 2015. Available from http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000856706.

4. Jeon JM. A study on the introduction of successful outsourcing of military meals. Uiduk University;2009. 14. MS thesis.

5. Kang BK, Lee YE. Measuring attitudes and satisfaction level towards military foodservices. J Korean Soc Food Sci Nutr. 2011; 40(7):1032–1042.

6. Kim ES, Jung BM. A survey of satisfaction and preference for military meal service and food behaviors and food habits ofsome military personnel. Korean J Community Nutr. 2006; 11(4):520–533.

7. Lee HS, Han YS, Lee JM. A survey of the customer satisfaction of military foodservice for their improvement. Korean J Community Nutr. 2000; 5(3):522–528.

8. Lee MJ, Lee YS. A survey of satisfaction and preference for military meal services in the Daegu area. Korean J Food Culture. 2012; 27(2):113–127.

9. Lee YE. An analysis on the satisfaction with the quality of school foodservice in Chungbuk province. Korean J Food Cult. 2008; 23(1):105–114.

10. Lee YM, Lee WJ, Min SH. A study on seafood dishes in military standard menu. Korean J Food Cult. 2003; 18(3):261–269.

11. Noh HJ. A study on the deviation behaviors on the military. Ewha Woman's University;2012. 38. MS thesis.

12. Oliver RL. Measurement and evaluation of satisfaction processes in retail settings. J Retail. 1981; 57(3):25–48.

13. Son GR, Park MJ, Yoon MS, Jeong YH. Soldier satisfaction with military food service. J East Asian Soc Diet Life. 2006; 16(5):607–614.

14. Yang IS, Yi BS, Park MK, Baek SH, Chung YS, Jeong JY, Kim YJ, Kim HY. Evaluation of the quality attribute and satisfaction on school foodservice in 2010. Korean J Community Nutr. 2013; 18(5):491–504.

15. Yoo JY. Study of preference-satisfaction on the military meals of the korean marine corps using IPA technique. Kyonggi University;2012. 23–49. MS thesis.