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Comparison of foodservice management performance level between dietitians and non-dietitians in senior centers using IPA

Authors
Lee, Yun-KyoungYoon, Ji-Young
Issue Date
Mar-2009
Publisher
KOREAN NUTRITION SOC
Keywords
Foodservice management; dietitians; non-dietitians; senior center; IPA
Citation
NUTRITION RESEARCH AND PRACTICE, v.3, no.1, pp.49 - 55
Journal Title
NUTRITION RESEARCH AND PRACTICE
Volume
3
Number
1
Start Page
49
End Page
55
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/7665
DOI
10.4162/nrp.2009.3.1.49
ISSN
1976-1457
Abstract
This study investigated the management importance and performance level of foodservice managers at senior centers. Using the survey, perceived importance and performance levels of seven foodservice management areas were evaluated and analyzed. Data showed the foodservice facilities were being managed by dietitians (61.6%) or non-dietitians (38.9%). The result indicated that overall importance level (3.43) was higher than performance level (3.02) (p<.01). As of the IPA result, dietitians mid non-dietitians had different perspectives in terms of managing the eight categories of foodservice areas. The differences in the IPA results between the two groups may reflect bias attributable to the respondents' degrees of knowledge and professional preparation. The research findings could enhance our understanding of importance of hiring professional dietitians to operate foodservice at senior centers and find out which management area should be concentrated for more effective foodservice management.
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문과대학 (문화관광외식학부)
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