A Case Study on Quality Improvement of the Food Services for Staff : Focused on Food Waste Reducing.
- Author:
Seung Lim LEE
1
;
Yu Kyung CHANG
Author Information
1. Department of Nutrition & Dietitian, College of Medicine Pochon CHA General Hospital, Korea. diet@chamc.co.kr
- Publication Type:Original Article
- Keywords:
Food Services;
Quality Improvement;
Food Waste Reducing
- MeSH:
Data Interpretation, Statistical;
Food Services*;
Humans;
Hygiene;
Qi;
Quality Improvement*
- From:Journal of the Korean Dietetic Association
2004;10(1):25-33
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The objective of this study is to analyze the effects of the food waste reducing campaign on food service. For this purpose, the author analyzed the quantity of food waste before and after the Quality Improvement(QI) activity and investigated employees' satisfaction with food service. Statistical data analyses were completed using the SPSS 11.0 program. The results can be summarized as follows : The number of employees who used the food service was 374.29+/-25.120 before QI and 332.89+/-27.274 after QI, so it decreased significantly after QI. The daily quantity of waste food was 39.52+/-3.060kg before QI and 19.58+/-4.825kg after QI, so it decreased significantly after QI. The quantity of waste food per person was 105.84+/-8.907g before QI and 59.07+/-15.125g after QI, so it decreased significantly after QI. Among 7 items related to employees' satisfaction, the taste of food was 3.30+/-0.890 before QI and 3.51+/-0.665 after QI, so it improved significantly after QI. No significant difference was found in the variety of menus, saltiness, temperature and compatibility of side dishes and tableware hygiene but employees appeared to be more satisfied with these items after QI. Employees' satisfaction with kindness/appearance did not show a significant difference but employees appeared to be less satisfied with it after QI.
