İşyerinde Sağlığın Korunması ve Teşvikine Yönelik Uygulamalar ile Çalışanların Kurumsal Yemek Hizmetlerinden Memnuniyet Durumlarının Değerlendirilmesi

Amaç: Çalışan bireylerin kurumsal yemek hizmetlerinden memnuniyet durumlarının, tüketici memnuniyetini belirleyen faktörleri ve işyerinde sağlığın korunması ve teşvikine yönelik uygulamaların değerlendirilmesi amaçlanmıştır. Bireyler ve Yöntem: Araştırmanın örneklemini, Ankara ilinde bulunan farklı kamu kurumlarında çalışan 18-65 yaş aralığında 290 erkek (%43.5), 376 kadın (%56.5) olmak üzere 666 kamu çalışanı oluşturmaktadır. Veriler, anket aracılığıyla elde edilmiştir. Katılımcıların kurumsal yemek hizmetlerinden memnuniyet durumlarının değerlendirilmesi amacıyla 39 soruluk bir memnuniyet anketi oluşturulmuştur. Anket puanları, 60 puanın altı ‘yetersiz’, 60-74 puan ‘orta’, 75-84 puan ‘iyi’, ≥85 puan ise ‘çok iyi’ olarak sınıflandırılmıştır. Oluşturulan memnuniyet anketinin iç tutarlılığı 0.88 olarak belirlenmiştir. Bulgular: Bireylerin yemek hizmetlerinden memnuniyetini etkileyen en önemli ilk üç faktör sırasıyla hijyen (%79.7), besin kalitesi (%78.5) ve menüde yer alan yemeklerin çeşitliliğidir (%51.2). Yemek hizmetlerinden memnuniyet puanının 65.8±11.87 (orta düzey) olduğu ve puanın kadınlara kıyasla erkeklerde yüksek olduğu belirlenmiştir (p

Health Promoting Applications in Workplace and Evaluation of Employee Satisfaction with Catering Services

Aim: To evaluate the satisfaction of employees with catering services, the factors that determine consumer meal satisfaction, and the practices for the protection and promotion of health in the workplace. Subjects and Method: The study consists of 666 employees working in different public institutions in Ankara, [18-65 age range, 290 men (43.5%), 376 women (56.5%)]. The data were obtained through a questionnaire. A 39-question questionnaire was created in order to evaluate the satisfaction of the participants with the catering services. Questionnaire scores are classified as below 60 points as “unsatisfactory”, 60-74 points as “moderate”, 75-84 points as “good” and ≥85 points as “very good”. The internal consistency of the questionnaire was determined as 0.88. Results: The three most important factors affecting the satisfaction from catering services are hygiene (79.7%), food quality (78.5%) and the variety of the meals on the menu (51.2%), respectively. Satisfaction with catering services was determined to be 65.8 ± 11.87 and the score was higher in men than women (p

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