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A study on quality improvement of military food service through environmental analysis of cook group
Journal of the Korean Data & Information Science Society 2019;30:863-71
Published online July 31, 2019;  https://doi.org/10.7465/jkdi.2019.30.4.863
© 2019 Korean Data and Information Science Society.

Joung Ae Kim1

1Division of Food Service Industry, Uiduk University
Correspondence to: Assistant professor, Division of Food Service Industry, Uiduk University, Gyeongju 38004, Korea. Email: jakim@uu.ac.kr
Received May 27, 2019; Revised June 5, 2019; Accepted June 5, 2019.
This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The purpose of this paper is to find out the difference in perception between the groups of ordinary soldiers and military cooks about the factors determining the satisfaction of military food service, and to analyze the task satisfaction of cooks to provide high-quality military food service. A group of ordinary soldiers determined that taste (52.3%) was the top priority factor in determining the satisfaction level of military food service, while a group of cooks determined that the number one factor was sanitary (37.1%). A group of cooks determined that the most important factors affecting the improvement of hygiene and quality of cooking in military meals were the modernization of facility (30.4%) and the existence of hygienic facility (24.2%). Eighty-two percent of the cook group said their task satisfaction was usually more than satisfactory. Regarding other soldiers’ eyes on cooking soldiers, 74.7 percent of the cook group said they are better than normal. As to whether other soldiers’ views on cooking soldiers affect the hygiene and quality of military food service, 93.8 percent of the cook group said they are more than normal. In addition, 99.5 percent of the cook group generally said yes, as to whether the relationship with co-workers affects hygiene and quality of cooking. As to whether the quality of cooking improves as the job satisfaction improves, 97.4 percent of the cook group answered that it is more than usual. Therefore, it is believed that the quality of military meals can be improved by enhancing awareness of cooking soldiers and enhancing task satisfaction of the cook group.
Keywords : Cook group, military food service, regression analysis, task satisfaction, variable selection.