客户满意度调查,菜单制定,HACCP培训,提高餐厅餐饮服务质量

Dwi Budiningsari, S. Helmiyati, S. U. Wisnusanti, L. Lestari, Sridanti Annissa Putie
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引用次数: 1

摘要

食堂是食品环境的一个重要方面,提供健康食品和支持良好的营养状况。通过顾客满意度调查和后续员工培训来提高食堂的餐饮服务质量。本研究旨在通过调查来衡量顾客满意度,并确定菜单开发培训和HACCP培训对餐厅员工的影响。该调查是通过一份涉及1022名客户的在线表格收集的。有31名食堂员工参加了培训。除了菜单开发培训外,我们还进行了危害分析关键控制点(HACCP)培训。菜单开发培训包括菜单变化、创建新食谱和食品红绿灯系统等主题。进行了描述性后评价,以评价培训的影响。一项包含6个问题的调查,以评估食堂员工从提供的食品安全培训中获取知识的情况。调查得出各指标的平均得分为:食物味道3.32分,菜单变化3.22分,食堂热情3.48分,食堂清洁度3.43分,食品价格3.14分。员工回应说,培训对提高餐饮服务质量和提高食堂员工的健康饮食知识很有帮助。放置在柜台前的食品红绿灯系统可以帮助顾客选择更健康的食品。HACCP培训的结果显示,所有参与者答对了一半以上的问题。受访员工的反应显示,有关培训有助提高饭堂员工的食物服务质素,以及提高他们的食物安全知识和做法。对培训影响的可持续性进行评估,以获得综合评价,并确定进一步改善食堂食品质量的干预措施。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Customer satisfaction survey, menu development and HACCP training to improve the food service quality of canteens
Canteen is an important aspect of the food environment in providing healthy food and supporting good nutrition status. The food service quality of the canteens could be improved by customer satisfaction survey and followed up with staff training. This study aimed to measure customer satisfaction via surveys and identify the impact of menu development training as well as HACCP training for canteen staff. The survey was collected using an online form involving 1,022 customers. The training was attended by 31 canteen staff. In addition to menu development-training, we also conducted Hazard Analysis Critical Control Point (HACCP) training. Menu development training includes topics such as menu variation, creating new recipes, and food traffic light system. A descriptive post evaluation was conducted to evaluate the impact of the training. A 6-question survey to assess how well the canteen staff retained knowledge from the provided food safety training were performed. From the survey, it was obtained the mean score for each indicator as follows: 3.32 for food taste, 3.22 for menu variation, 3.48 for canteen hospitality, 3.43 for canteen cleanliness, and 3.14 for food prices. The staff gave responses that the training was useful to increase foodservice quality and board the healthy food knowledge of canteen staff. Food traffic light systems that were placed in front of the counters could help customers to choose healthier foods. The results of HACCP training showed that all participants got more than half of the questions right. The responses of surveyed staff members suggest that the training was useful in increasing food service quality as well as food safety knowledge and practices of canteen staff. Sustainability of training impacts should be evaluated to gain comprehensive evaluation and identify further intervention to improve the food quality of canteens.
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