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Exploratory Case Study for Identifying Detail Attributes on the Food Taste & the Menu in Office Foodservice of Contract Foodservice Management Company
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위탁급식전문업체 사업체 급식소의 음식 맛 및 메뉴 관련 세부 개선 속성의 규명을 위한 탐색적 사례연구

논문 기본 정보

Type
Academic journal
Author
Park, Ok-Jin (연세대학교 식품영양과학 연구소) Park, Mun-Gyeong (연세대학교 식품영양과학 연구소) Yang, Il-Seon (연세대학교 식품영양학과) Lee, Min-Jun (연세대학교 식품영양과학 연구소)
Journal
대한영양사협회 대한영양사협회 학술지 대한영양사협회 학술지 제10권 제4호 KCI Accredited Journals
Published
2004.1
Pages
467 - 475 (9page)

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Exploratory Case Study for Identifying Detail Attributes on the Food Taste & the Menu in Office Foodservice of Contract Foodservice Management Company
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The purposes of this exploratory study were to a) verify the first image remember percentage about foodservice and the desire to eat, b) identify detail attributes on the 'food taste' and 'menu variety', the most important problem of the foodservice, c) decide the ranking for improvement of the identified detail attributes, and d) applicate from customer feedback to foodservice operation in the B&I(business & industry) foodservice. For the more reliable result, customer opinion was collected by qualitative research methodology, such as open-ended questionnaire and in-depth interview. The result was followed as : the firstly, the operation circumstance was total 6,700 meal number a day through in-depth interview and 3 types of meal was served. The secondly, the average usage a week was the 7.4 times(B foodservice(B1F)) and the 1.8 times(A foodservice(3F)), respectively. Using reasons of foodservice were 'broad extent', 'menu type', 'shifting convenience' and etc on B foodservice(B1F) and 'menu type', 'clean space' and etc on A foodservice(3F), but the disadvantages of both foodservice were 'complication on peak time', 'the decline of food taste', and 'the absence of menu variety'. 'The decline of food taste' and 'the absence of menu variety' were pointed out the problem asked immediate improvement. The thirdly, it was examined that the first remember about foodservice were 'menu type' and 'foodservice environment' on A foodservice(3F) and 'foodservice environment(atmosphere)' on B foodservice(B1F). The last result, the detail attributes about food taste were ranked respectively 'a salt taste', 'balance of 5 taste at a meal', 'taste of food characteristic' and the unsatisfaction attributes about menu variety were ranked respectively 'serving frequently a same menu', 'the absence of various taste', 'using frequently a same cooking preparation'.
#contract foodservice management company #B& #amp #amp #I foodservice #service quality #attribute #food tast #menu variety

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