코로나19로 인한 급식 외부 환경 변화에 따른 산업체 급식고객만족 요인 분석에 관한 연구
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 곽지원 | - |
dc.contributor.author | 오지은 | - |
dc.contributor.author | 조우균 | - |
dc.contributor.author | 조미숙 | - |
dc.date.accessioned | 2022-01-08T06:40:30Z | - |
dc.date.available | 2022-01-08T06:40:30Z | - |
dc.date.created | 2022-01-08 | - |
dc.date.issued | 2021-12 | - |
dc.identifier.issn | 1225-7060 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/83183 | - |
dc.description.abstract | Institutional foodservice is a type of meal provided to workers in industry and affects the health and psychological wellbeingof workers and productivity. Thus, research on customer satisfaction with institutional foodservice is important. Inaddition to food industry and food culture developments, the requirements of institutional foodservice customers arediversifying due to COVID-19. Therefore, the purpose of this study was to identify factors that affect customer satisfactionwith institutional foodservice using a user-based approach. In this study, the quality of institutional foodservice was definedusing customer satisfaction or dissatisfaction, and by using in-depth interview and open coding (a qualitative researchmethod), we derived qualities of institutional foodservice from the user’s perspective and compared these with those ofprevious studies. This study is meaningful as the quality of institutional foodservice was analyzed using a user-basedapproach, in-depth interview, and open coding and compares results with those of previous studies. | - |
dc.language | 한국어 | - |
dc.language.iso | ko | - |
dc.publisher | 한국식생활문화학회 | - |
dc.relation.isPartOf | 한국식생활문화학회지 | - |
dc.title | 코로나19로 인한 급식 외부 환경 변화에 따른 산업체 급식고객만족 요인 분석에 관한 연구 | - |
dc.title.alternative | A Study on the Analysis of Customer Satisfaction Factors in Institutional Foodservice according to the Changes of Foodservice’s External Environment Due to Covid-19 | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 2 | - |
dc.identifier.bibliographicCitation | 한국식생활문화학회지, v.36, no.6, pp.542 - 554 | - |
dc.identifier.kciid | ART002801166 | - |
dc.description.isOpenAccess | N | - |
dc.citation.endPage | 554 | - |
dc.citation.startPage | 542 | - |
dc.citation.title | 한국식생활문화학회지 | - |
dc.citation.volume | 36 | - |
dc.citation.number | 6 | - |
dc.contributor.affiliatedAuthor | 조우균 | - |
dc.subject.keywordAuthor | Institutional foodservice | - |
dc.subject.keywordAuthor | qualitative research method | - |
dc.subject.keywordAuthor | in-depth interview | - |
dc.subject.keywordAuthor | open coding | - |
dc.subject.keywordAuthor | user-based approach quality | - |
dc.description.journalRegisteredClass | kci | - |
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