Analysis of the Effect of Dietitians' Work Behavior and Organizational Environment on Quality of Hospital Dietary Services.
- Author:
So Jung LEE
1
Author Information
1. Food and Nutrition Science Institution, Yonsei University, Seoul, Korea. lsj528@hanmail.net
- Publication Type:Original Article
- Keywords:
hospital dietary service;
organizational environment;
work behavior;
factual quality;
perceived quality
- MeSH:
Dietary Services*;
Head;
Hospitals, General;
Leadership;
Nutritionists
- From:The Korean Journal of Nutrition
2005;38(9):756-764
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to explore the variables affecting the quality of hospital dietary services. The quality of hospital dietary services was inverstigated in two ways, which can be named by factual quality and perceived quality The variables affecting hospital dietary services were classified into two categories [organizational environment variables] and [work behavior variables]. Quality readiness survey was conducted to investigate [organizational environment variables] and [Work behavior variables] on 225 dietitians working in dietary departments of 45 general hospitals which had more than 400 beds. [organizational environment variables] were categorized into four variable group:'organizational work design', 'organizational culture', 'department head leadership' and 'top management leadership'. [work behavior variables] were categorized into three variable group: 'individual behavior', 'peer group behavior', and 'behavior toward supervisor'. Top management leadership (p< 0.01)' in the [organizational environment variables] had significant impacts on the factual quality of hospital dietary services.
