J Korean Diet Assoc.  2004 Nov;10(4):401-406.

Evaluation of Foodservice Quality on the Viewpoint of Personnel in Hospital Foodservice

• Lee HY
• Chang SH
• Yang IS

Abstract

The purposes of this study was to evaluate the foodservice quality on the viewpoint of personnel in hospital foodservice. In result, S hospital's foodservice quality, that was evaluated by personnel, was comparatively high on the every variables and factors, especially on 'Q13. Meals delivery to the bed'(4.70 out of 5.0), 'Q14. Removal service of tray by foodservice personnel'(4.63), 'Q15. Kind foodservice personnel'(4.63), 'Q16. Foodservice personnel's clean and neat uniforms'(4.56) and 'factor 4. personnel attitude'(4.63). Foodservice quality factors weren't significant by general characteristics of personnel, thus all personnel were considered to hold similarly the level of foodservice quality. On the basis of these results, the gap between foodservice providers and customers need to be analyzed in the further study.

Keyword

hospital foodservice; quality; personnel; evaluation

MeSH Terms

Meals