Importance-Performance Analysis of Evaluation Indicators in Hospital Nutrition Department.
- Author:
Joo Eun LEE
1
Author Information
1. Department of Food & Nutrition, Seowon University, Chungbuk 361-742, Korea. joody88@hanmail.net
- Publication Type:Original Article
- Keywords:
hospital foodservice;
hospital nutrition department;
evaluation indicators;
importance-performance analysis
- MeSH:
Contracts;
Hospitals, General;
Hospitals, Special;
Sanitation
- From:Journal of the Korean Dietetic Association
2012;18(4):326-343
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study has attempted to collect actual spot's opinions and analyze importance-performance of indicators for the evaluation of hospital nutrition department. The results of this research were as follows: first, the average score of self-estimated performance was 3.75 based on a 5-point scale. The degrees of importance of hospital foodservice and nutrition department management were in the range of 3.71~4.85 out of 5.0 and the mean importance degree score was 4.37. Second, the verage score of self-estimated performance in each category was significantly higher in the case of general special hospital compared to general hospital. Especially average performance score of nutrition management in the general special hospital was higher than that of general hospital (P<0.001). The average performance score of the hospital with more beds was significantly higher than that with less beds. Contract managed hospital's score was significantly higher than that of self-operated hospital in two categories, "facilities management" and "nutrition management" (P<0.05, P<0.01). In foodservice and nutrition management of task-separated hospitals, the average performance scores were significantly higher than those of not-separated hospitals (P<0.01, P<0.001). Third, according to the importance-performance analysis of recognition about indicators for the hospital nutrition department's operations evaluation, 'foodservice facilities management' and 'foodservice sanitation management' were in 'doing great', 'nutritional management' and 'operational management' were in 'low priority', and 'other foodservice management' was in 'overdone'. In conclusion, there's a need for institutional specific standards of sanitation for Korean hospital foodservice.
