The effect of the quality of the military’s feeding system on meal service satisfaction and intangible combat power: Focusing on soldiers' behavioral intangible combat power

• Main Author: Sangho Lee
• Format: Article
• Language: English
• Published: Institute of Defense Acquisition Program 2021-01-01
• Series: 선진국방연구
• Subjects: military’s feeding system; service quality; service satisfaction; intangible combat power
• Online Access: https://journal.idap.re.kr/index.php/JAMS/article/view/81

This study analyzed the impact of the quality of the military's feeding system on meal service satisfaction and intangible combat power. This research will provide policy implications for the efficient operation of the military’s meal policy and budget. This study identified the four factors (food quality, hygiene, environment, and operation) related to service quality in the military's feeding system. Soldiers' satisfaction with the quality of meal service was 3.21 regarding quality, 3.54 regarding hygiene, 3.35 regarding environment and 3.70 regarding operation of meal service. Satisfaction was found to be the lowest. The correlation between the quality of meal service, quality of meals and the satisfaction with meal service was .820 for quality, .758 for hygiene, .758 for environment, and .724 for meal service. It has been found that hygiene, environment, and operation-related aspects are important factors for the improvement of meal satisfaction in addition to food quality. The correlation index between the quality of meal service and intangible combat power was found to be .233 in quality, .281 in hygiene, .240 in environment, and .308 in operation of meal service. Although the correlation index between the quality of meal service and intangible combat power was moderate, it had significant effects. Therefore, the future quality control of the group meal service needs to be managed with a balanced sense of hygiene, environment, and operation as well as quality of meals. To improve behavioral intangible combat power, it is necessary to note that the correlation index in terms of operation, hygiene, and environment is higher than the quality of meals.