J Korean Diet Assoc.  2005 Nov;11(4):381-392.

A Study on the Importance and Performance of Foodservice Tasks between Dietitian from Hospitals and Contract Managed Foodservice Companies

• Kim JH
• Kwak TK
• Hong WS
• Lyu ES

Abstract

This study compared he importance of food service, views to the performance, management objectives, and recognition gap about the contract contents towards the dietetic departments of hospitals that manage the patients' food service and managers of contract managed companies, and dieticians. It conducted questionnaires and survey towards the vice director and dieticians of 17 hospitals, over 500 beds, and the persons responsible for contract managed companies and dietitians who were in charge of food service. The hospitals showed significantly(p<0.05) higher the importance scores in menu planning, the distribution of meal, sanitation management, and leadership than those of the contract managed companies. In the difference of hospitals and contract managed companies about performance, it appeared high in the contract managed companies. In the importance of the foodservice management objective, the hospital had significantly(p<0.05) higher scores in the management of client's satisfaction and quality improvement element through management innovation than those of the contract managed companies. In the importance of contract term, the contract method, expense, and payment condition of commission fee were significantly(p<0.05) high scores in the contract managed companies, compared to the hospital.

Keyword

Importance; Performance; Hospitals contract managed companies

MeSH Terms

Fees and Charges
Food Services
Humans
Leadership
Meals
Menu Planning
Nutritionists*
Quality Improvement
Surveys and Questionnaires
Sanitation