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Factors affecting satisfaction and r...

Huang, Hui-Chun.

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Factors affecting satisfaction and residents' utilization of foodservice in assisted living facilities.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Factors affecting satisfaction and residents' utilization of foodservice in assisted living facilities./
作者:	Huang, Hui-Chun.
面頁冊數:	181 p.
附註:	Source: Dissertation Abstracts International, Volume: 65-07, Section: B, page: 3430.
Contained By:	Dissertation Abstracts International65-07B.
標題:	Home Economics. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3140153
ISBN:	049687294X

Factors affecting satisfaction and residents' utilization of foodservice in assisted living facilities.
Huang, Hui-Chun.

Factors affecting satisfaction and residents' utilization of foodservice in assisted living facilities. - 181 p.

Source: Dissertation Abstracts International, Volume: 65-07, Section: B, page: 3430.

Thesis (Ph.D.)--Kansas State University, 2004.

The purpose of this study was to explore various physical factors associated with aging and their influences on residents' quality evaluations and satisfaction with the foodservice provided in assisted living facilities. The effects of residents' quality evaluations and satisfaction on actual food consumption were also investigated. Two service quality models were proposed to achieve the research objectives. The first model focused on organizational aspects and explored factors influencing residents' positive behavioral intentions. The second model was related to residents' aspects and assessed factors influencing residents' actual food consumption. A questionnaire was developed based on an in-depth literature review and a pilot study. Residents' perceived quality evaluations, satisfaction, behavioral intentions, and physical constraints were measured. Residents in seven facilities participated in this study. A 49% response rate was attained. Residents' actual food consumption was measured using a plate waste technique. Food consumption data were collected for 114 residents in five facilities.

ISBN: 049687294XSubjects--Topical Terms:

1019236
Home Economics.

Factors affecting satisfaction and residents' utilization of foodservice in assisted living facilities.
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500 $a Major Professor: Carol W. Shanklin.
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520 $a The purpose of this study was to explore various physical factors associated with aging and their influences on residents' quality evaluations and satisfaction with the foodservice provided in assisted living facilities. The effects of residents' quality evaluations and satisfaction on actual food consumption were also investigated. Two service quality models were proposed to achieve the research objectives. The first model focused on organizational aspects and explored factors influencing residents' positive behavioral intentions. The second model was related to residents' aspects and assessed factors influencing residents' actual food consumption. A questionnaire was developed based on an in-depth literature review and a pilot study. Residents' perceived quality evaluations, satisfaction, behavioral intentions, and physical constraints were measured. Residents in seven facilities participated in this study. A 49% response rate was attained. Residents' actual food consumption was measured using a plate waste technique. Food consumption data were collected for 114 residents in five facilities.
520 $a A total of 191 useable responses were used to test the first model, which examined the impact of aging-associated physical constraints and perceived quality on residents' satisfaction and behavioral intentions toward foodservice in assisted living. A higher quality perception resulted in a higher satisfaction evaluation. The more positive residents perceived their physical status, the more satisfied they were with the foodservice provided in assisted living. Satisfaction was a key determinant to residents' behavioral intentions. Physical constraints and perceived quality influenced residents' intentions through satisfaction. The second model, which explored how service management and physical constraints influenced residents' actual food consumption, was tested using 114 responses with food consumption information. By providing high food and service quality in the dining room, resident's satisfaction level is increased, which further enhances their food intakes. Physical constraints were also found to significantly influence residents' satisfaction level and their actual food intake. Residents' food consumption intentions were not related to their actual food consumption.
520 $a Foodservice managers should understand the diversity of the residents in terms of physical status and identify residents' preferences and needs before any quality improvement plan is developed and implemented. Furthermore, multiple approaches were suggested to foodservice managers to obtain valid satisfaction evaluation information.
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