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Exploratory Study on Customer-Oriented Service Contact Elements in Foodservice Industry

Han MA, Chong YK

The purpose of this study was to provide preliminary data for competitive dominance in an institutional foodservice environment. Data were collected from 85 experts and practitioners on customer-oriented service contact...
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Case Study on Improvement of Hospital Foodservice by Introduction of FMEA Techniques: Focus on Food Delivery Service Quality and Customer Satisfaction

Kim HJ, Hong JI, Heo GJ

In this study, we attempted to improve hospital food delivery service quality and customer satisfaction by using FMEA (Failure Mode and Effect Analysis), which is applied to the quality control...
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Quality and Sensory Characteristics of Cashew Dressing Added with Paprika Juice

Choi SN, Chung NY

The aim of this study was to determine the optimal amount of paprika juice added to cashew dressing. This study presents fundamental data on the quality and sensory characteristics of...
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Differences in Solo Eating Perceptions and Dietary Behaviors of University Students by Gender

Lee Y, Oh YJ, Cho W, Jo PK

This study assessed gender differences of 'solo eating' perceptions and dietary behaviors among college students residing in Seoul and Kyongki province. Two types of questionnaires were used to analyze perception...
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Nutritional Assessment of ICU Inpatients with Tube Feeding

Kim YJ, Seo JS

This study investigated the general status of tube feeding for intensive care unit (ICU) inpatients and evaluated the consequent nutritional status of patients. This study was approved by the Institutional...
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Development of Job Standards for Clinical Dietitians Administering Clinical Nutrition Therapy to Diabetic Patients in Hospitals

Gwon SJ, Woo MH, Ju DL, Kim EM, Park MS, Sohn C, Wie GA, Lee SM, Cha JA, Seo JS

This study was conducted to develop job standards for clinical dietitian administering clinical nutrition therapy to diabetic patients in hospitals. Based on DACUM (Developing A Curriculum) analysis of 17 members...
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