Yerel yönetimlerde toplu yemek hizmetlerinin tüketici beğenisi açısından değerlendirilmesi: Ataşehir Belediyesi örneği
Abstract
Toplu gıda tüketimi değişen ekonomik seviyeler ve küresel gelişmeler ışığında günden güne daha yaygın bir hale gelmektedir. Günümüzde iş yerlerinde, sanayide, okullarda ve kurumsal her alanda toplu yemek hizmetinden yararlanan birçok insan bulunmaktadır. Kişilerin yemek beğenilerinin ve yemek tercihlerinde önemsediği unsurların anlaşılması oldukça önem taşımaktadır. Bu doğrultuda araştırmada katılımcıların demografik özelliklerine ilişkin veriler toplanarak cinsiyet, yaş, eğitim düzeyi, medeni durum ve gelir düzeyinin kişilerin yemek beğenilerine ve yemek seçimlerinde dikkat ettikleri unsurlara etkisi olup olmadığı araştırılmıştır. Araştırma Ataşehir Belediyesi'nde çalışan katılımcılar üzerinde yapılmıştır. Bu katılımcıların genel ortalamasına bakıldığında 34-44 yaş aralığının, madeni hal olarak evli katılımcıların, eğitim durumu olarak lise mezuniyetinin ve son gelir ortalaması olarakta 2000-2499 TL'nin ağırlıkta olduğu belirlenmiştir. Belirtilmesi en net olan değerlendirme ise bireylerin yemek seçimlerinde sağlıklarını yakından ilgilendiren kalori seçimlerinin ve yemeklerin hangi ortamda nasıl üretildiklerinin önemli olmadığı belirlenmiştir.Yemeğinin görüntüsünün, şeklinin ve lezzetinin önemli olduğu belirlenirken araştırmaya genel olarak baktığımızda katılımcıların mercimek çorbası, biftek ızgara,taze fasulye, piliç ızgara, meyve genel yemek beğenileri arasında olduğu saptanmıştır. Yapılan bu araştırmada diğer veriler çeşitlilik göstermektedir. Sonuç olarak, kurumlarda bu tür araştırmalar yapılarak tüketimi etkileyen neden ortadan kaldırılmalı, tüketim hizmeti sunan personel ve tüketiciye gerekli eğitimler verilmelidir. Böylece daha iyi ve doğru beslenme, tüketici memnuniyeti sağlanacak ve yemek atık düzeyi en aza inecektir.
Public food consumption is becoming more popular day by day in the light of changing economic levels and global developments. Nowadays, there are a lot of people benefiting from public food service in offices, industry, schools and every corporate areas. It is essential to understand people's food tastes and elements they give importance to regarding their food preferences. In this direction, with collecting data related to demographic characteristics of participants, the effect of gender, age, education level, marital status and income level on people's food tastes and elements they give importance to regarding their food preferences have been investigated in this research. The research was conducted on the participants working at the Ataşehir Municipality. When the general average of these participants were examined, it was determined that the age range of 34-44 years married participants, high school graduation as educational status and TL 2000-2499 as final income average. The most obvious assessment is that the choice of calories that closely concern the health of the individual in their meal choices and how they are produced in the environment are not important. When we looked generally at the survey, we determined that the appearance, shape and taste of the food were important, and participants were found to have lentil soup, steak grill, fresh beans, chick grill, fruit general food favorites. Other data show diversity in this study. As a result, it is necessary to carry out such researches in the institutions and remove the reason affecting the consumption, the personnel who provide the consumption service and the necessary training should be given to the consumer. Thus, better and correct nutrition, consumer satisfaction will be ensured and food waste level will be lowest.
Public food consumption is becoming more popular day by day in the light of changing economic levels and global developments. Nowadays, there are a lot of people benefiting from public food service in offices, industry, schools and every corporate areas. It is essential to understand people's food tastes and elements they give importance to regarding their food preferences. In this direction, with collecting data related to demographic characteristics of participants, the effect of gender, age, education level, marital status and income level on people's food tastes and elements they give importance to regarding their food preferences have been investigated in this research. The research was conducted on the participants working at the Ataşehir Municipality. When the general average of these participants were examined, it was determined that the age range of 34-44 years married participants, high school graduation as educational status and TL 2000-2499 as final income average. The most obvious assessment is that the choice of calories that closely concern the health of the individual in their meal choices and how they are produced in the environment are not important. When we looked generally at the survey, we determined that the appearance, shape and taste of the food were important, and participants were found to have lentil soup, steak grill, fresh beans, chick grill, fruit general food favorites. Other data show diversity in this study. As a result, it is necessary to carry out such researches in the institutions and remove the reason affecting the consumption, the personnel who provide the consumption service and the necessary training should be given to the consumer. Thus, better and correct nutrition, consumer satisfaction will be ensured and food waste level will be lowest.
Description
Keywords
Beslenme ve Diyetetik, Kamu Yönetimi, Gıda tüketimi, Hazır yemek sektörü, Müşteri tatmini, Nutrition and Dietetics, Sosyodemografik özellikler, Public Administration, Food consumption, Toplu üretim fonksiyonu, Catering sector, Tüketici doyumu, Customer satisfaction, Socio-demographic characteristics, Tüketici tercihleri, Collective production function, Consumer satisfaction, Yemekhaneler, Consumer preferences, Yerel yönetimler, Refectories, Local administrations, İstanbul-Ataşehir, İstanbul-Ataşehir