Korean J Community Nutr.  2018 Jun;23(3):243-256. 10.5720/kjcn.2018.23.3.243.

Improving Perception and Satisfaction on Middle and High School Foodservice: The Role of Student Participation Program in Serving School Meals

• Park JE
• Choi KS

• KMID: 2415912
• DOI: http://doi.org/10.5720/kjcn.2018.23.3.243

Abstract

OBJECTIVES
We evaluated the extent to which implementation of student participation programs in serving school meals impacts student perception and satisfaction with school foodservice in middle and high school settings.
METHODS
Students' perception of management and satisfaction with quality attributes of school foodservice were assessed by questionnaire methods and compared by the program implementation status of student participation in serving school meals. Correlation and multiple regression analyses were performed to identify factors affecting perception and satisfaction.
RESULTS
The overall mean score for perception regarding the management of school foodservice was low (3.53 out of 10 points) and middle school students showed a higher mean score than high school students (4.10 vs. 2.94 points). In both middle and high schools, student perception was significantly higher in schools implementing the program. The average score for student satisfaction with the quality of school foodservice was 3.50 out of 5 points. Similarly, we observed a significantly higher satisfaction among middle versus high school students (3.93 vs. 3.04 points) and in schools implementing the program versus those that were not. Overall, student participation in serving school meals resulted in increases in satisfaction with school foodservice of 0.269 and 0.466 points among middle and high school students, respectively.
CONCLUSIONS
Implementation of student participation in serving school meals could be used as a strategy to improve perception and satisfaction of students with their school foodservice. Establishment of guidelines of student serving participation programs encompassing different perspectives from students, dietitians and school faculties are warranted.

Keyword

student serving participation programs; perception; satisfaction; school foodservices

MeSH Terms

Humans
Meals*
Nutritionists

Reference

1. Lee MY, Choi KS. Current status and activation needs for student nutrition counseling among elementary and middle·high school dietitians. Korean J Community Living Sci. 2013; 24(4):497–515.

2. Yi BS. Comparative analysis of the quality attributes affecting students' satisfaction on school lunch service of middle school by year. Korean J Community Nutr. 2012; 17(4):479–493.

3. Parasuraman A, Zeithaml VA, Berry LL. SERVQUAL: A multiple-item scale for measuring consumer perceptions of service quality. J Retailing. 1988; 64(1):12–40.

4. Yang IS, Yi BS, Park MK, Baek SH, Chung YS, Jeong JY, et al. Evaluation of the quality attribute and satisfaction on school foodservice in 2010. Korean J Community Nutr. 2013; 18(5):491–504.

5. Ministry of Education & Human Resources. Comprehensive improvement measures of school lunch programs (2007–2011) [internet]. Ministry of Education & Human Resources;2006. cited 2018 May 1. Available from: http://library.moe.go.kr/viewer/MediaViewer.

6. Lee KE. Adolescents' nutrient intake determined by plate waste at school food services. Korean J Community Nutr. 2005; 10(4):484–492.

7. Ministry of Education & Human Resources. Satisfaction of school lunch programs [internet]. Ministry of Education & Human Resources;2011. cited 2018 May 1. Available from: http://library.moe.go.kr/viewer/MediaViewer.

8. Kim KA, Kim SJ, Jung LH, Jeon ER. Degree of satisfaction on the school foodservice among the middle school students in Gwang-ju and Chonnam area. Korean J Soc Food Cookery Sci. 2002; 18(6):579–585.

9. Yang IS, Park MK. Identifying the quality attributes affecting customer satisfaction of school foodservice by city and province: student, parents, and faculty. J Korean Diet Assoc. 2008; 14(3):302–318.

10. Park MK, Yang IS, Yi BS, Kim YS. Analysis of the quality attributes and the customers' satisfaction in school foodservice by school type and distribution place. J Korean Diet Assoc. 2010; 16(2):83–99.

11. Lee KA, Lyu ES. Comparison of student satisfaction with foodservice of middle school by place for meal service in Busan area. J Korean Soc Food Sci Nutr. 2005; 34(2):209–218.

12. Yoo YJ, Hong WS, Choi YS. The assessment of high school students' foodservice satisfaction. Korean J Soc Food Cookery Sci. 2000; 16(2):112–120.

13. Han KS, Hong SH. The menu preference of middle school student in contracted management middle school foodservice. Korean J Diet Cult. 2002; 17(1):1–15.

14. Lee KY, Bae YJ, Choi MK, Kim MH. Satisfaction on school meal service and food preference of elementary school students in Chungnam. Korean J Food Nutr. 2017; 30(1):129–138.

15. Kim JH, Kim HS. A survey on the satisfaction of middle school students with school meals and their food preferences. J Korea Contents Assoc. 2016; 16(5):488–496.

16. Park SH, Choe YC. Students' satisfaction of school lunch according to the dietary habit and educational experience of nutrition and food. Fam Environ Res. 2015; 53(4):425–432.

17. Lee EJ. A study on the degree of satisfaction with school dinner by school meal service in Daegu. Korean J Culinary Res. 2012; 18(4):277–291.

18. Shin KH, Lee YM, Cho WK. Survey on foodservice satisfaction and dietary education needs for improvement of school foodservice in middle school students in Seoul. Korean J Community Nutr. 2017; 22(2):127–135.

19. Yoon J, Choo YJ, Chung SJ, Ryu SH. Satisfaction of elementary students eating school lunch; Association with level of involvement in school lunch service. Korean J Community Nutr. 2005; 10(5):668–676.

20. Ministry of Education & Human Resources. 2014 Workshop of school lunch programs [internet]. Ministry of Education & Human Resources;2014. cited 2018 May 31. Available from: http://library.moe.go.kr/viewer/MediaViewer.

21. Kim YR, Kim EJ, Choi MK. Perception and satisfaction of free foodservice in male middle school students in Chungnam. J Korean Diet Assoc. 2014; 20(2):87–98.

22. Jang ER, Choi HS, Lyu ES. Evaluation of perception and foodservice satisfaction of free school meals by elementary school students in Busan. J Korean Soc Food Sci Nutr. 2016; 45(12):1830–1837.

23. Kim HS, Yoon JH. Development of multiple-item scale for measuring customer satisfaction of university foodservice. J Tourism Sci. 2012; 36(8):297–315.

24. Kim HD, Son ES, Kang SM. A study on the customer's satisfaction of institutional food service: Focused on the Busan and Gyeongnam area. J Tourism Sci. 2012; 37:127–147.

25. Kim KJ, Yi BS, Park MK. Analysis of the recognition and quality attributes on school lunch services of middle school students by gender in Gyeonggi province. J Korean Soc Sch Health. 2010; 23(2):295–307.

26. Kim SH, Lee KA, Yu CH, Song YS, Kim WK, Yoon HR, et al. Comparisons of student satisfaction with the school food service programs in middle and high schools by food service management types. Korean J Nutr. 2003; 36(2):211–222.

27. Korea Centers for Disease Control and Prevention. 2007 Growth standard for children and adolescents [internet]. Ministry of Health & Welfare;2007. cited 2018 May 1. Available from: http://www.cdc.go.kr/CDC/info/CdcKrInfo0201.jsp?menuIds=HOME001-MNU115.

28. Lee KH, Park ES. School food service satisfaction and menu preferences of high school students: Focused on Iksan, Cheonbuk. Korean J Community Nutr. 2010; 15(1):108–123.

29. Park KJ, Jang MR. Survey on satisfaction of fifth and sixth grade students from elementary school food service in Won-ju. J Korean Diet Assoc. 2008; 14(1):13–22.

30. Choo YJ, Lee JH, Yoon JH, Ryu SH. Relationship between levels of dietitians' management activities and job satisfaction in elementary school foodservice operations. Korean J Community Nutr. 2005; 10(4):546–554.