scholarly journals Food Service System Opinions, Food Preferences, and Foil Pack Food Ratings of Air Force Launch Control Facility Consumers

1979 ◽  
Author(s):  
Robert A. Kluter ◽  
William C. Wilkinson ◽  
Herbert L. Meiselman
Keyword(s):  
Air Force ◽  
Service System ◽  
Food Service ◽  
Food Preferences ◽  
Control Facility

The Consumer's Opinions of the Food Service System: The 1973 Minot Air Force Base Survey

1973 ◽  
Author(s):  
Laurence G. Branch ◽  
Lawrence E. Symington ◽  
Herbert L. Meiselman
Keyword(s):  
Air Force ◽  
Service System ◽  
Food Service ◽  
Air Force Base

The Consumer's Opinions of the Food Service System: The 1973 Homestead Air Force Base Survey

1974 ◽  
Author(s):  
Laurence G. Branch ◽  
Judith A. Westerling ◽  
Herbert L. Meiselman ◽  
Lawrence E. Symington
Keyword(s):  
Air Force ◽  
Service System ◽  
Food Service ◽  
Air Force Base

scholarly journals THE EFFECTS OF ROOM SERVICE TO IMPROVE PATIENTS’ FOOD SATISFACTION AND FOOD ACCEPTANCE

2017 ◽  
Vol 39 (2) ◽  
pp. 103
Author(s):  
Muhammad Iqbal ◽  
Susetyowati Susetyowati ◽  
Martalena Br Purba
Keyword(s):  
Logistic Regression ◽  
Service System ◽  
Food Service ◽  
Control Group ◽  
Chi Square ◽  
Food Acceptance ◽  
Quasi Experimental ◽  
Chi Square Test ◽  
Room Service ◽  
Quota Sampling

The improvement of patients’ food satisfaction and acceptance in the hospitals is primarily needed in the food service  system.  Room service is a new concept in the food service area. This study aims to compare the effects of two different types of food service systems; room service and conventional service system. The study with quasi-experimental design is conducted to the subject of 66 inpatients who were taken using a quota sampling method. Subjects were divided into different groups, the treatment groups (room service) and control groups (conventional). Leftover food between groups was compared for 9 large meals to determine acceptability. Food satisfaction is measured on the last day with using questionnaire. The study was conducted in April-June 2014. Chi-Square test and logistic regression were used for analysis of research data. There were significant differences food satisfaction (RR=4.6; p=0.0001) and food acceptance (RR=1.94; p=0.0488) between control and treatment group. The logistic regression test showed that room service group had higher food satisfaction and food acceptance level than control group after controlling confounding factors, which were 12,11 times (95% CI 3,593 – 37,219) and 2,38 times (95% CI 0,68-8,31), respectively. The room service increases food satisfaction and food acceptance of patients compared with conventional systems.

Quality of beef stew in a hospital chill food-service system

1978 ◽  
Vol 72 (1) ◽  
pp. 31-33
Author(s):  
Susan Nicholanco ◽  
M. Eileen Matthews
Keyword(s):  
Service System ◽  
Food Service

The Food Service Worker in the Military Dining Facility: Job Satisfaction, Training, and Human Factors

1974 ◽  
Vol 18 (3) ◽  
pp. 337-339
Author(s):  
Lawrence E. Symington
Keyword(s):  
Job Satisfaction ◽  
Human Factors ◽  
Air Force ◽  
Food Service ◽  
Service Systems ◽  
Service Worker ◽  
Service Workers ◽  
Factors Analysis ◽  
Food Service Workers ◽  
The Military

Surveys and interviews were administered to both civilian and military food service workers at two Air Force bases to assess job satisfaction, opinions about environmental and equipment features relevant to potential human factors problems, and opinions about additional training. Results indicated that while military personnel were somewhat more unhappy about their work, civilian workers also expressed dissatisfaction. Overall, the workers were least satisfied with promotions, pay, and the work itself; and more satisfied with their co-workers and supervisors. In the human factors area, workers were particularly concerned with the heat in their kitchens and the inadequacy (both agewise and qualitywise) of their equipment. Several young military workers expressed a desire to leave the food service area. A recommendation for the inclusion of the worker-human factors analysis in future assessments of food service systems is made.

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