Comparative analysis on status of events and importance-performance analysis (IPA) between industry and school foodservices.
10.4163/jnh.2014.47.6.452
- Author:
Hyun Jin SONG
1
;
Jeong Ok RHO
Author Information
1. Major of Nutrition Education, The Graduate School of Education, Chonbuk National University, Jenju, Jeonbuk 561-756, Korea.
- Publication Type:Original Article
- Keywords:
foodservices;
event;
importance;
performance
- MeSH:
Anniversaries and Special Events;
Holidays;
Humans;
Jeollabuk-do;
Memory;
Nutritionists;
Surveys and Questionnaires;
Seasons
- From:Journal of Nutrition and Health
2014;47(6):452-462
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
PURPOSE: The purpose of the study was to evaluate the status of events and importance-performance analysis (IPA) between industry and school foodservices. METHODS: The study subjects were dietitians in industry foodservices (n = 73) and nutrition teachers in school foodservices (n = 135) in the Jeonbuk area. Demographic characteristics, status of events, and problems of implementing events were assessed using a self-administered questionnaire. RESULTS: Approximately 67% of industry foodservices had implemented an event a month, whereas 40.7% of school foodservices did not implement events for students. The type of events that industry and school foodservices had implemented most frequently were Sambok event, Dongji event, Daeboreum event, Spring-Namul event, and Chuseok event. The industry foodservices had significantly higher average scores for performance of events than those of the school foodservices (p < 0.001). In the Importance-Performance Analysis (IPA), high importance and high performance (A area: doing great) in industry foodservices were seasonal events, traditional festival day events, anniversary events, traditional seasonal events, and personal memory events, whereas in school foodservices were traditional festival day events, traditional seasonal events, school events, and environment events. CONCLUSION: These results showed that events are important for the increase in customer satisfaction. Therefore, it is necessary to consider educational programs on event implementation for dietitians and employees in industry and school foodservices.
