The Development of a Quality Measurement Tool for a Contract-Managed Hospital Foodservice.
- Author:
Il Sun YANG
1
;
Hyun Ah KIM
;
Young Eun LEE
;
Moon Kyung PARK
;
Suyen PARK
Author Information
1. Department of Food and Nutrition, Yonsei University, Seoul, Korea. isyang@yonsei.ac.kr
- Publication Type:Original Article
- Keywords:
quality measurement tool;
foodservice management;
medical nutrition care service;
contract-mana-god hospital foodservice
- MeSH:
Diet;
Humans;
Reproducibility of Results;
Sanitation;
Weights and Measures
- From:Korean Journal of Community Nutrition
2003;8(3):319-326
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purposes of this study were: a) to develop the a quality measurement tool for the contract-managed hospital foodservice, and b) to evaluate their performance with the developed quality measurement tool, and c) to verify the reliability and validity of the quality measurement tool. The developed quality measurement tool comprised two parts, which were foodservice management and medical nutrition care service. The foodservice management part was classified into six functional categories which were Menu, Procurement and Storage, Production and Distribution, Facility and Utility, Sanitation and Safety, and Management and Evaluation. The medical nutrition care service part indicated the medical nutrition care provided. Quality measurement tool had 91 standards and 324 indicators. The quality measurement tools were distributed to the hospital foodservice manager employed by the foodservice company. The 324 indicators were measured by foodservice manager on the 5-Likert-type scales, and then adapted to a 100 point scale. The SPSS Ver. 11.0 was used for statistical analysis. The categories whose scores were evaluated as being high were Procurement', General Sanitation', Personal sanitation' and Waste' and the categories whose scores were evaluated as being low were Diet Order Manual', Standard Recipe', Appropriateness (Facility and Utility)', Check (Facility and Utility)' and Information Management'. All the categories of medical nutrition service were evaluated as having seriously low scores. Therefore, it was necessary for the contract-managed hospital foodservice to improve its performance in the area of medical nutrition care service. For the verification of the developed quality measurement tool, the reliability obtained by calculating Cronbach's alpha was 0.8747, and the content validity was also proved by scrutiny of the modification of the Professional group's techniques.
