Contract Foodservice Research Articles

A Structural Relations between Internal Marketing, Work Engagement and Organizational Citizenship Behavior of Employees in a Contract Foodservice Company : Focusing on the case of A Company

본 연구는 A위탁급식업체 종사자에 대해 내부마케팅, 직무열의, 조직시민행동에 대한 관계를 분석하였다. 실증분석을 확보된 271개의 표본을 근거로 가설검증을 수행하였으며, 내부마케팅의 하위요인 중 의사소통이 직무열의와 유의한 정(+)의 영향관계가 있었다(p<0.05). 직무열의는 조직시민행동(이타심, 성실성, 시민의식, 예의, 스포츠맨십) 에 유의한 정(+)의 영향을 주는 것으로 나타났다(p<0.05). 또 내부마케팅은 조직시민행동에 부분적으로 유의한 정(+)의 영향을 주었다(p<0.05). 이러한 결과를 통해 위탁급식업체 종사자들의 직무열의를 높이고 조직시민행동을 위한 내부마케팅 활동을 적극적으로 수행해야 할 것이다.

위탁급식전문업체 영양사의 직무변인이 직무탈진과 직무열의에 미치는 효과

위탁급식전문업체 영양사의 직무변인이 직무탈진과 직무열의에 미치는 효과

Creating and Sustaining a Healthy Food Environment in Hospitals Contracting With a Food Service Management Company

This article updates an article published in Nutrition Today in 2010, “Moving Toward Healthier Eating Environments in Hospitals” (2010;45(2):54–65). It seeks to provide advocates for healthy food environments who are employed by a hospital with a contract food service, with suggestions of the roles they can play in initiating and/or maintaining a healthy food environment. These suggestions come from the literature as well as interviews with professionals engaged in creating and sustaining an environment where the healthy choice is an easy choice—in the face of competing priorities and realities

Impact of Job Characteristics of Employees on Quality of Work Life in Hospital Contract Foodservice - Focus on Mediating Effect of Operating Types -

Impact of Job Characteristics of Employees on Quality of Work Life in Hospital Contract Foodservice - Focus on Mediating Effect of Operating Types -

직장인의 사업체 위탁급식과 근거리 외부 식당에 대한 만족도 비교

This study looked at workers in companies located in Seoul and throughout the Greater Seoul Metropolitan Area to understand their level of satisfaction with their in-company contract food service and nearby restaurants according to the demographic characteristics. In order to achieve this, the study conducted in-depth interviews with in-company contract food service customers and food service managers, from September 18th, 2012 to October 30th of the same year. A survey was conducted on 626 people, from January 24th, 2013 to February 7th that same year, and the study verified the difference using a t-test and ANOVA. The in-depth interview revealed that the customers wanted adequate pricing, and varied food items to be served. Customers also wanted two other items which were: 1) for food service managers to propose rational unit pricing for served food, and 2) that food taste and quality be improved. The survey also showed that there is no difference in the level of satisfaction in terms of the visiting frequency of in-company food service and nearby restaurants. However, the level of satisfaction differed according to price groups: price groups of 3,000~4,000won and 4,100~5,000won for in-company contract food service, and price groups of 3,000~8,000won and 8,000~12,000won for eating out at nearby restaurants each showed different levels of satisfaction. There was also a significant difference between food service and restaurant satisfaction level in terms of demographic characteristics. The results of the current study may be used as basic data for establishing a management strategy to induce revisits to in-company contract food service.

The Impact of Coworker Relationship of Employees on Quality of Work Life in Contract Foodservice

This study examined co-worker relationship on of life between employees of contract foodservice in general hospital. Contract foodservice managed general hospitals surveyed from 1 October 2015 to 31 October 2015. A total of 230 questionnaires (cook-30 questionnaires, nutritionist-50 questionnaires, cook's helper-150 questionnaires) were distributed, and 177 questionnaires were used for the study. As a result, the quality of life of employees contract foodservice general hospital was composed of sub-factors (employee engagement, stress at work, home-work interface, working condition, general well-being). co-worker relationship was composed of sub-factors (cooperative co-worker relationship, competitive co-worker relationship). Causal relationship between variables was through regression analysis, and significant results were shown. ooperative co-worker relationship had an effect on employee engagement, stress at work, working condition and general well-being. competitive co-worker relationship.

Qualitative Research to Understand Environmental Factors of Customer,Foodservice Management, and Competitor and Factors that Improve Customer Quality of Life

The objective of the current study was to analyze the major factors affecting quality of life improvement for contract foodservice customers by identifying the contract foodservice environment consisting of the customer, foodservice management, and competitor. Qualitative research method was performed on foodservice customers and foodservice management using in-depth interviews. First, the customer environment was classified into three categories, including convenience of location, foodservice management environment into six categories, including comfort level of dining facility, and competitor environment into three categories, including service competition between foodservice providers. Second, quality of life was defined as the level of contentment felt by both the customer and foodservice management consuming the food provided. Third, both the customer and foodservice management perceived that the management environment of contract foodservice had a medium effect on quality of customer life. The findings of this study could be applicable for development of a contract foodservice business strategy through objective comparative analysis of the customer, foodservice management, and competitor environments.

Influence of Customer, Foodservice Management and Competitor Environment on Quality of Customer’s Life in Contract Foodservice

The goal of the current study was to analyze major factors for improvement of quality of life in contract foodservice customers. This study investigated how characteristics of customers, foodservice management, and competitors differ in different contract foodservice business environments in order to understand increasing concerns over health, in-house working, and the environment, which are directly connected to work and life satisfaction and company profits. For the foodservice business environment, this study classified environmental factors reported by Duncan (1972) into three factors: customer environment, foodservice management environment, and competitor environment. Multi-regression analysis was conducted on quality of life using the Korean version of the WHO Quality of Life Scale Abbreviated Version (WHOQOL-BREF). Sub-factors of the contract foodservice business environment included foodservice management environment, customer environment, and competitor environment in the order of importance. The results indicate that the foodservice management environment of the company or organization where the customer is employed has the most substantial influence on quality of customer life.

College Students’ Perception toward Nutrition Information at University Dining Services

The purpose of menu labeling is to offer eating environments with improved healthy food selection. Similar to U.S. policies, the Korea government enforces the Special Act on Children`s Food Safety and Nutrition for provision of nutritional labeling in chain restaurants. Considering the importance of dining services for college students and their interests in health, this study examined college students` perception toward nutrition information provided by university dining services. A survey was conducted for university students. Students` recognition of nutrition information for university dining services was lower than recognition of nutrition information for commercial food services. The most common reason cited by students for considering nutrition information of university dining services was customer rights, followed by health maintenance. Students showed a high tendency to use nutrition information of university dining services. College students` motivation for knowing nutrition information of university dining services included health and value interests. Students` knowledge of nutrition had a positive effect on their intention to know nutrition information. The findings of this study offer university administrators and contract food service management companies directions for developing menu labeling for university dining services.

경남지역 위탁급식업체 조리종사자의 위생교육 및 근무환경에 따른 위생 직무수행도 평가

This study examined the hygiene practices of contract foodservice employees and investigated the influence of education and work environment on these hygienes practices. A questionnaire was distributed to 250 contract foodservice employees and a total of 232 responses were received and analyzed. The overall score for hygiene practices of contract foodservice employees was 3.89 based on a 5-point scale. Cross-contamination was prominent (highest score at 4.46) and the heating temperature was less prominent (lowest score at 3.49). The factors most affecting contract foodservice employees were their work period, the size of the contract foodservice management company, the number of meals served daily, the frequency of meal service per day and the frequency of hygiene education. Compared to small and medium-sized contract foodservice management companies, the major contract foodservice management companies showed higher scores for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection (P<0.01), and personal hygiene (P<0.05). The frequency of hygiene education had a significant effect on the performance levels for refrigerator/freezer control (P<0.001), vegetable/fruit disinfection (P<0.001), thawing (P<0.001), heating temperature (P<0.001), cleaning/disinfection control (P<0.001), food supply control (P<0.05), and personal hygiene (P<0.05). From these results, to increase the sanitation quality of contract foodservice operations, hygiene practice levels need to increase and hygiene education systematically should be enforced for foodservice employees.

The Impact of Kitchen Employees' Perception of a Food Purchasing System on Non-Financial Performance in a Contract Food Service Company - Focused on Taegu·Gyeongbuk Area -

The Impact of Kitchen Employees' Perception of a Food Purchasing System on Non-Financial Performance in a Contract Food Service Company - Focused on Taegu·Gyeongbuk Area -

The Impact of Kitchen Employees' Perception of a Food Purchasing System on Non-Financial Performance in a Contract Food Service Company - Focused on Taegu·Gyeongbuk Area -

The Impact of Kitchen Employees' Perception of a Food Purchasing System on Non-Financial Performance in a Contract Food Service Company - Focused on Taegu·Gyeongbuk Area -

위탁급식 전문업체 운영요인들이 거래관계의 질과 재이용의사에 미치는 영향

위탁급식 전문업체 운영요인들이 거래관계의 질과 재이용의사에 미치는 영향

The Effect of Push, Pull, and Push-Pull Interactive Factors for Internationalization of Contract Foodservice Management Company

The purpose of this study was to analyze the effect of push, pull and push-pull interactive factors for CFMC (Contract Foodservice Management Company)'s internationalization. The study was a quantitative study part in mixed methods (QUAL → quan) which was mainly qualitative study and quantitative study. Mail survey was carried out for quanti- tative study. For study subjects, 1,281 persons who completed 'Food Service Management Professional Program' of 'Y' University were selected as a population because the program was mainly for CFMC's workers. The analysis methods used in this study were frequency analysis, factor analysis, correlation analysis and multiple regression analysis with SPSS 17.0. Push factors had the saturation in domestic market and the manager's purpose (fac.1) and the investment for internationalization (fac.2). Pull factors had the company's external environment for internationalization (fac.3) and the global network and spread of culture (fac.4). Push-pull interactive factors had the information about foreign market (fac.5), the procedure and budget of overseas expansion (fac.6) and the national network and size of domestic market (fac.7). Internal dynamics factors had the deterrents for internationalization (fac.8) and the enablers for internation- alization (fac.9). The result showed that the company's external environment in pull factors had positive effects on the deterrents for internationalization. The global network and the spread of culture had positive effects on the enablers for internationalization. The information about foreign market in push-pull interactive factors had positive effects on the deterrents and enablers for internationalization. The national network and the size of domestic market had positive effects on the enablers for internationalization. The deterrents and enablers for internationalization had positive effects on the level of internationalization, and the deterrents had more effects on the level of internationalization than the enablers did (β= .492 > .177). (Korean J Nutr 2009; 42(4): 386 ~ 396)

대학교 급식소의 급식서비스 품질에 대한 인식이 소비자태도에 미치는 영향

The purposes of this study were to investigate the consumer's perception of the subject to manage the foodservice operation in the university, and to analyze the effects of consumer's perception of the university foodservice quality on intent to revisit and intent to recommend. The questionnaires were distributed to 575 students in the K University located in Masan, who were sampled by proportionate stratified sampling method. The surveys were performed from May 17 to June 2, 2005. The 566 questionnaires were responded, and 6 unusable questionnaires were excluded, then 560 were used for the final analysis (response rate: 97.4%). For the statistical analysis, SPSS (12.0) was used to conduct the descriptive analysis, factor analysis, reliability analysis, and multiple regression analysis. The results of this study were as follows: First, 254 respondants (47.3%) did not know that their foodservice operation was managed by contract foodservice company, and 374 students (66.8%) did not know the name of the contract foodservice company which runned their foodservice operation. Second, the food factor of university foodservice quality had a significant positive effect on intent to revisit (p＜0.001), and the food factor of university foodservice quality also had a significant positive effect on intent to recommend (p＜0.001). It was concluded that as the food factor of university foodservice quality increased, the intent to revisit and the intent to recommend the university foodservice increased. So when university foodservice managers plan the foodservice operation strategy, they should focus on increasing the perception of customers' foodservice quality and also advertising contract foodservice company's brand name.

Pierre Bellon, founder and President-Director General of Sodexho Alliance, on working hard and having fun

Executive Summary Sodexho Alliance is a global diversified service business founded by Pierre Bellon, its current President-Director General, in 1966 in Marseilles, France. M. Bellon's family had over 60 years' experience in maritime catering for cruise ships, and he wanted to go further. He began by providing food service for company cafeterias, hospitals, and schools and by 1968 had expanded to Paris. In 1971 he obtained a cafeteria contract in Belgium, and from that continued into Germany and Africa. In 1983, the company offered its stock for the first time on the Paris Bourse. By 1984 it had expanded to the Americas, Japan, South Africa, and Russia. In 1995 it formed an alliance with Gardner Merchant in the UK and changed its name in recognition of this alliance. Most recently, Sodexho Alliance bought Marriott's Management Services and is now the largest contract food service operator in the world. Today, Sodexho is also the world's largest operator of remote work sites (e.g., mining and drilling locations located at a distance from populations centers), the second largest service voucher issuer, and the largest operator of river and harbor cruises. Sodexho is a part of the CAC 40, the primary industrial index on the Paris Stock Exchange. M. Bellon was instrumental in establishing the Sodexho Institute on the Quality of Daily Life and the Center for Young Company Managers. He has served as the president of the National Federation of Hotel and Restaurant Chains and the Management Improvement Council. He served as a member of the Economic and Social Council of France and the Executive Council of the National Council of French Employers.

Perceptions of the Faculty Internship in Contract Services Management

This article provides results of a survey of hospitality faculty who had participated in an internship experience with contract food service companies. Traditionally, in hospitality education, the contract services segment has been overlooked by educators as an advantageous career opportunity for students. Over the past several years, ARAMARK and Marriott corporations have attempted to change this by offering summer internships to hospitality educators in hopes that they would share their experiences and promote the positive aspects of the industry with students. Throughout the 1990's, a total of 35 hospitality educators from 18 universities participated in the three-week, summer internship program sponsored by both companies. Results of the survey indicate whether or not the educators are continuing to use the internship experience in their teaching.

Application of Total Quality Management in Contract Foodservice

ABSTRACT The application of total quality management (TQM) by contract foodservices has derived mainly from serving client organizations already involved in the TQM process. In this paper, we will examine how TQM is being applied in some of the country's leading contract foodservice companies, compare and contrast their approaches and discuss guideline for successful implementation of TQM.

An interdisciplinary approach to standardizing thickened liquids in a group of skilled nursing facilities

The increased requirement of thickened liquids for dysphagia patients at the Guardian Foundation, a group of skilled nursing facilities in Northern California, provided many challenges for the Sodexho USA contract food service management team. These included disagreements among therapists as to what constituted appropriate consistencies; lack of universal terminology for communication between physicians, nursing and dietary; extra preparation time required by production staff; uniform consistency, lumping and separation; and increased costs. A coordinated effort between dietary, nursing and speech therapy was used to define consistencies, develop clear policies and procedures, and create a universal terminology. The mutually agreed upon descriptive wording for the three consistencies of nectar, honey and pudding aided greatly in the standardization and visualization of the thickened liquid. After evaluating different natural and commercial thickeners, Sodexho selected and went into partnership with Sandoz Nutrition Corporation to develop a complete dysphagia program including liquids and formed puree foods. This relationship proved beneficial by providing discounts for volume purchasing, enlisting vendor support for inservicing on product preparation, and ensuring a consistent result in all facilities. Explicit training materials were developed and utilized in extensive on-site training of individual facility dietary, therapy and nursing staff along with physicians and family members to create a mutual understanding by all parties involved with the resident's care. The interdisciplinary resolution to the problems created by thickened liquids now provides a quality product that improves resident acceptance leading to better hydration and quality of life.

Physicians' implementation of dietitians' recommendations: A study of the effectiveness of dietitians

Objective To determine how often dietitians' recommendations were implemented by physicians and to identify work-place and demographic factors that correlated with successful implementation of recommendations.Design A cohort of hospitals was surveyed by mail. Dietitians recorded recommendations written in five consecutive medical record entries and sent them to the chief clinical dietitian. Seventy-two hours later, physicians' order sheets were reviewed to assess implementation. Dietitians completed demographic questionnaires.Subjects Forty-four general hospitals in Philadelphia and the surrounding area were surveyed. To ensure similar standards of nutrition care, only hospitals approved by the Joint Commission on Accreditation of Healthcare Organizations were selected.Statistical analysis performedχ2, Fisher's exact test, and the Kruskall-Wallis test were used to correlate demographic variables with implementation rate.Main outcome measure Implementation of the dietitians' recommendations by physicians' orders.Results Responses were obtained from 35 of the 44 hospitals and 98 (70%) of the clinical dietitians. Of the 865 recommendations, 42% were implemented. Significantly higher implementation rates were noted for recommendations solicited by (50%) or dicussed with the physician (65%). Dietitians were more successful in teaching hospitals and when they reported to a hospital-operated foodservice rather than a contract foodservice. Success correlated with a lower workload when measured by the ratio of admissions to staff but not when measured by the ratio of beds to staff.Conclusions Dietitians could have a greater effect on nutrition care by discussing recommendations with physicians. Further research is needed about staffing formulas and methods to improve the effectiveness of dietitians.