Priority Analysis of Evaluation Factors in Contract Foodservice Operations Using Delphi and AHP
10.14373/JKDA.2025.31.2.128
- Author:
Hyeonsook LEE
1
;
Sunny HAM
Author Information
1. Dept. of Food & Nutrition, Yonsei University, Seoul 03722, Korea
- Publication Type:Original Article
- From:Journal of the Korean Dietetic Association
2025;31(2):128-149
- CountryRepublic of Korea
- Language:English
-
Abstract:
A standardized evaluation framework was developed for contract food service operations to analyze the priority of evaluation factors from the perspectives of contracting organizations (CO) and food service providers (FP). The Delphi technique and the Analytic Hierarchy Process (AHP) were used to identify and prioritize evaluation factors reflecting both perspectives. A three-round Delphi survey with 22 experts from academia and industry yielded seven evaluation areas and 46 indicators. Subsequently, an AHP survey was conducted with 40 experts (20 from CO and 20 from FP). The composite weights showed that “quality of menu and food” was rated highest by both parties (CO: 0.0699, FP: 0.0572), followed by “safe hygiene management” (CO: 0.0622, FP: 0.0366). Although CO prioritized “comfort and cleanliness of dining environment” (0.0344) and “meal distribution efficiency” (0.0341), FP emphasized “customer communication and satisfaction” (0.0316) and “food service operation management” (0.0302). By contrast, the lowest-ranked indicators included “carbon emissions management” (CO: 0.0120, FP: 0.0087), “ethical supply chain management” (CO: 0.0110, FP:0.0092), and “use of eco-friendly food materials” (CO: 0.0114, FP: 0.0101). Therefore, although traditional indicators remain dominant, sustainability and digitalization are still emerging in the evaluation framework. This study offers practical insights for enhancing objectivity and transparency in contract food service evaluation.The proposed framework integrates both perspectives, promoting mutual understanding and supporting the development of sustainable and efficient contract food service systems. Policy-level implications include aligning with public-sector evaluation models and environmental, social, and governance (ESG) mandates.
