Graduate School of Education, Myongji University, 50-3 Namgajwa-dong, Seodaemun-gu, Seoul 120-728, Korea.
Nutr Res Pract. 2009 Spring;3(1):49-55. doi: 10.4162/nrp.2009.3.1.49. Epub 2009 Mar 31.
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 and 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.
本研究调查了老年人中心餐饮经理的管理重要性和绩效水平。采用问卷调查法，评估和分析了餐饮管理的七个领域的感知重要性和绩效水平。数据显示，餐饮设施由营养师（61.6%）或非营养师（38.9%）管理。结果表明，整体重要性水平（3.43）高于绩效水平（3.02）（p<.01）。根据 IPA 结果，营养师和非营养师在管理餐饮领域的八个类别的观点不同。两组之间 IPA 结果的差异可能反映了受访者的知识和专业准备程度的偏差。研究结果可以增进我们对聘请专业营养师在老年人中心运营餐饮服务的重要性的理解，并找出应集中精力加强管理以实现更有效的餐饮服务管理的领域。
