An empirical study on the evaluation of the educational quality of clinical practice bases for master of nursing specialist / 中国实用护理杂志

Objective:To compile the evaluation scale of the quality of education in the clinical practice base of full-time Master of Specialist Nursing (MNS) based on student participation and the SERVQUAL model, evaluate the quality of clinical practice base, and provide reference for the evaluation of clinical practice base.Methods:Based on the theory of student participation and the SERVQUAL model, the evaluation scale of the educational quality of clinical practice base of MNS was constructed. By facilitating sampling methods, 176 MNS students from 11 universities in 6 provinces were selected, and a questionnaire of self-compiled general information and a survey of the evaluation scale of education quality of MNS clinical practice base were distributed.Results:The evaluation scale of education quality of clinical practice base of MNS contained 28 entries in five dimensions: tangibility, reliability, responsiveness, guarantee and empathy. The total Cronbach alpha coefficient of the scale was from 0.983 to 0.987, item level content validity index was from 0.92 to 0.96, scale level content validity index was 1 and the correlated coefficient of the structural validity Pearson was from 0.785 to 0.966. To explore factor analysis, the dimension value of the scale KMO value was greater than 0.7, and the expected part and the actual feel part KMO value were 0.956 and 0.963 respectively. The number of common factors was 2 and 3 respectively, and the cumulative interpretation variation was 79.1% and 78.4% respectively.The actual perception of the quality of education in the clinical practice base of MNS was lower than expected, and the differences in entries were statistically significant ( P<0.05). The analysis of multiple linear regression showed that the teaching time and level of clinical practice base undertaken by clinical practice base were the main factors affecting the expectation and actual feeling value ( P<0.05). The importance performance analysis analysis found that 11 entries were in the advantage zone, 3 entries were in the maintenance area, 12 entries were in the minor improvement area and 2 entries were in the priority improvement area. Conclusions:The evaluation scale of the quality of education of the clinical practice base of MNS have good confidence and validity. The actual degree of educational quality of the clinical practice base of MNS is lower than expected. The teaching time and level of clinical practice base undertaken by clinical practice base are the main factors that affect expectation and actual feeling. It is urgent to improve the theoretical knowledge and practice level of tutors and deal with occupational exposure experienced by MNS students.

Optimization Research of the Satisfaction of Health Wechat Users of Traditional Chinese Medicine Based on IPA Evaluation / 医学信息学杂志

Taking the Wechat public service platform of Administration of Traditional Chinese Medicine of Yunnan- Yunnan Zhongyi as an example,the paper uses the Importance-performance Analysis (IPA) and corresponding analysis method,from the users' satisfaction perspective,evaluates 28 satisfaction indicators,discusses the relationship between the importance recognition of health Wechat of Traditional Chinese Medicine (TCM) and user characteristic,so as to propose the development of individual TCM health information recommendation and strengthen the effective interaction of platform users.

Importance-performance Analysis of Patients' and Nurses' perspectives on Rehabilitation Nursing Services / 재활간호학회지

PURPOSE: This study attempted to understand patients' and nurses' perspectives on the priority of rehabilitation nursing services using Importance-Performance Analysis (IPA). METHODS: This study used descriptive research design. Data were collected from 121 patients and 144 nurses using self-reported questionnaires. Statistical analysis included an independent t-test, analysis of variance (ANOVA), and IPA conducted using SPSS/WIN 21.0 version. RESULTS: There were no statistical differences between the patients' and nurses' mean scores on perceptions of the importance (t=-0.83, p=.409) and performance (t=-0.32, p=.751) of rehabilitation nursing services. The IPA matrix showed a difference between patients and nurses in terms of their perceived priority of nursing services. Regarding the perception of patients, "helping a patient to continue to practice bedside physiotherapy and occupational therapy", "providing information on the proper care agency and community resources", and "providing education for the prevention of complications" fell in the "concetrate here" area (2nd quadrant). CONCLUSION: The results showed that the priorities of patients and nurses did not match in terms of some of the rehabilitation nursing services. Thus, rehabilitation nursing services need to be provided based on the patients' needs. Allocation of resources for the service items that fell in the "concentrate here" area of the IPA need be reconsidered for the quality in nursing care.

Importance-Performance Analysis of Clinical Nutrition Management in Convalescent Hospitals in the Gyeongnam Area

The purpose of this study was to analyze the importance-performance of clinical nutrition management in convalescent hospitals. The research was carried out based on questionnaires administered from March to April, 2015 to 73 dietitians at 40 convalescent hospitals in the Gyeongnam area. There was a statistically significant difference between the mean scores for importance (4.01/5.00) and performance (2.95/5.00) of clinical nutrition management. The importance and performance grid analysis showed that participation in a nutritional management committee, administration of patients using a cooperation program among hospital departments, cooperation with a medical team on patient's nutrition status, nutrition initial assessment, nutrition care process for patients showing malnutrition, nutrition care process for tube feeding patients, management of a therapeutic diet, meal management using dietary slip instructions including a therapeutic diet, and explication of a therapeutic diet for patients scored high regarding importance and performance (doing great area). Medical records on patient's nutrition management, and nutrition counseling for requested patient scored low regarding the importance and high regarding performance (overdone area). Participation in medical rounds, personal nutrition education for patients, group nutrition education for patients, nutrition education for medical teams, development of a menu for therapeutic diet and standardized recipes, and provision of information on diet therapy for patients after discharge scored low regarding importance and performance (low priority area). Accreditation of convalescent hospitals and interest of medical professionals in clinical nutrition management were effective variables for the importance-performance gap of clinical nutrition management. In conclusion, the accreditation process and positive awareness of medical professionals with regard to clinical nutrition management had positive effects on reduction of the importance-performance gap in clinical nutrition management at convalescent hospitals. The strength of clinical nutrition management in the accreditation and development of an education program for increasing medical team or administrator interest in clinical nutrition management could lead to improvement of clinical nutrition management for elderly patients in convalescent hospitals.

Analysis of the Importance-Performance Related service management and feeding practices of teachers at mealtime in childcare centers / 한국영양학회지

PURPOSE: This study was conducted in order to determine the difference of Importance and Performance Related service management and feeding practices of teachers at mealtime in childcare centers. METHODS: In December, 2013, questionnaires were completed by teachers working at childcare centers in Geumcheon-gu, Seoul. A total of 179 teachers responded to questions regarding perceived importance and degree of performing related service management and feeding practices at mealtime in childcare centers. Factor analysis and Importance-Performance Analysis (IPA) were used. RESULTS: Four factors including 11 items were represented by factor analysis: 'Personal hygiene management', 'Feeding practice', 'Food material management', and 'Service at serving foods'. For 'Personal hygiene management', scores for perception on importance and performance were 4.42 and 3.84 points of 5 that were the lowest among factors. As a result of IPA, teachers were aware of the importance and performed well, 'Encouraging and praising children's eating habits at mealtime', 'Giving thanks before and after a meal', and 'Sitting and eating with children at mealtime' belonged to 'Feeding practice'; whereas they were not aware of the importance and performed insufficiently, 'Wearing the hygiene hat for serving foods', 'Wearing disposable gloves for serving foods', and 'Wearing the apron for serving foods' belonged to 'Personal hygiene management'. CONCLUSION: For children's health and safety in foodservice at childcare centers, personal hygiene management is very important when cooking as well as serving food. The results suggest that education targeting personal hygiene management is necessary for management of hygiene by teachers while serving food in childcare centers. In addition, guidelines on service management and feeding practice are needed for teachers working at childcare centers.

Importance-Performance Analysis of Evaluation Indicators in Hospital Nutrition Department

This study has attempted to collect actual spot's opinions and analyze importance-performance of indicators for the evaluation of hospital nutrition department. The results of this research were as follows: first, the average score of self-estimated performance was 3.75 based on a 5-point scale. The degrees of importance of hospital foodservice and nutrition department management were in the range of 3.71~4.85 out of 5.0 and the mean importance degree score was 4.37. Second, the verage score of self-estimated performance in each category was significantly higher in the case of general special hospital compared to general hospital. Especially average performance score of nutrition management in the general special hospital was higher than that of general hospital (P<0.001). The average performance score of the hospital with more beds was significantly higher than that with less beds. Contract managed hospital's score was significantly higher than that of self-operated hospital in two categories, "facilities management" and "nutrition management" (P<0.05, P<0.01). In foodservice and nutrition management of task-separated hospitals, the average performance scores were significantly higher than those of not-separated hospitals (P<0.01, P<0.001). Third, according to the importance-performance analysis of recognition about indicators for the hospital nutrition department's operations evaluation, 'foodservice facilities management' and 'foodservice sanitation management' were in 'doing great', 'nutritional management' and 'operational management' were in 'low priority', and 'other foodservice management' was in 'overdone'. In conclusion, there's a need for institutional specific standards of sanitation for Korean hospital foodservice.

Comparison of Customer Satisfaction by Type of Foodservices in a Contract Foodservice Company

The purpose of this study was to gauge customers' satisfaction with the hospital, university, factory, and office foodservices from a contracted provider. Importance-performance analysis (IPA) evaluations were conducted. Questionnaires were returned from 1,808 customers in 46 foodservice locations. The average total scores of the importance and performance of seventeen quality characteristics were 4.14 and 3.23, respectively, on 5-point scales. The average total score of gap (gap = performance - importance) was -0.92. Analysis of significant difference according to the type of foodservices revealed that, hospital foodservices had more items with significant high scores than those of other groups in the average total scores concerning importance (p<0.01) and performance (p<0.01). The average total scores of gap showed no significant difference. Significant differences were evident in the food and personal service dimensions, and the scores of hospital foodservices trended significantly higher than those of other groups. Importance-performance analysis (IPA) analyses for hospital foodservice implicate 'variety of menu', 'cleanness of dishes', and 'taste of food' as items requiring prompt attention and improvement.

Development of LSM(Local Store Marketing) Strategy Using the IPA Analysis of Service Quality Attributes by the Location in a Theme Restaurant

The purposes of this study were to a) examine using status, b) measure the service quality attributes, c) analyze IPA and customer satisfaction, d) develop the LSM(Local Store Marketing) by location of K theme restaurant such as residential type(A), complex type(B) and downtown type(C). The questionnaires were handed out to 346 of 450(usage rate 76.9%). The statistical data analysis was completed using SPSS(ver 12.0) for descriptive analysis, X2, t-test, ANOVA, reliability analysis, factor analysis, multiple linear regression. From an analysis on service quality attributes, most importance of service quality attributes was more highly perceived than performance of those, except for 'attractive exterior', 'variety of kid's menu', 'convenient facilities for kid' and perceived importance and performance were also significantly different by location of branch restaurant. The attributes to be improved were 'convenience of restaurant's parking lot', 'food tast', 'speedy service' and 'service competency' as branch A(residential type) restaurant, 'convenience of the restaurant location' as branch B(complex type) restaurant and 'convenience of the restaurant location' and 'speedy service' as branch C(downtown type) through IPA analysis. The Overall customer satisfaction was 3.74 and service quality factors had significant effect on overall customer satisfaction. Location of restaurant, which gives a great effect on its operation and marketing, has a important correlation with success or failure of restaurant business enterprises. Therefore, marketing strategy by restaurant location should be developed.

Comparison of Importance and performance to the school lunch service according of male and female middle school students in the Gangwon province

Customer satisfaction concerning foodservice quality characteristics were evaluated by using importance performance analysis(IPA) techniques in middle school foodsevice operations. One hundred students from each of 17 middle schools in Gangwon province were surveyed by self-developed questionnaire. Total of 1,675 questionnaires(female 943 and male 732 respectively) were collected and data were analyzed using SAS program. The results of this study are summarized as follows: 1.The male and female students scored the importance level as 3.99 and 4.03 out of 5 respectively, which means 'important' The performance level of female(2.71) was significantly lower than male(2.86) which means 'between bad and so-so'. it is suggested that the statistical analysis should be conducted respectively according to gender. And there is no performance level over 4(good). 2. Dissatisfied quality attributes identified were convenience of dinning room and the managerial attitude of dissatisfaction in the female and male students. 3. Satisfied quality attributes identified were hygiene of food and dinning room and spoon and cup and drinking water table and distribution process, taste of food, variety of food in the female and male students. 4. The performance scores of lower price(less than 1500 won) lunch group was higher than higher price(more than 1800 won) lunch group in the female and male students.

Customer Perception Levels towards Service Quality Attributes of University Residence Hall Foodservice by Importance-Performance Analysis / 대한지역사회영양학회지

The purpose of this study was to analyze university students' perception of service quality attributes in residence hall foodservice. Questionnaires were hand delivered to 1,210 university students residing in a residence hall. A total of 1,011 was usable, resulting in an 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. A statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, chi2-test, t-test, ANOVA, Spearman Correlation, and Common factor Analysis, and Importance- Performance Analysis(IPA) was completed. Significant negative correlations between importance and performance were found with 'abundance of foods'(p<0.001), 'discontent handling'(p<0.001), and 'availability of new menus'(p<0.01). factors including food, menu, sanitation, atmosphere, facilities, employee's attitude, and convenience were rearranged and a new dimension was created with the service. Employee's attitude and service factors received the highest scores in customer perception of importance and performance. Food, menu, and convenience factors were included in Quadrant A. female students had significantly higher importance mean scores than males, while males had significantly higher Performance mean scores.

A Survey of the Customer Satisfaction of Military Foodservice for their Improvement / 대한지역사회영양학회지

The purpose of this study was to provide basic reference materials for improving the quality of the military foodservice so that they can satisfy the customers needs. The questionnaires employed in this study were developed based on the IPA(Importance Performance Analysis). The questionnaires for the military customers(Group A which is the smaller size then Group B which is larger in size ; a criteria for the classification is the number of soldiers served in the foodservice facilities) consist of demographic variables, concerns about the military foodservice, and service practices. A total of 656 military customers answered the questionnaires. A statistical data analysis was conducted using the SPSS/win package program for descriptive analysis, a chi2-test and t-test. The results of this study could be summarized as follows : The IPA in case of Group A showed the following attributes in Quadrant A("focus here") : (1) availability of the meals that the customers prefer, (4) taste of the food, (16) cooking methods that the customers prefer, (17) the overall quality of the breakfast. The IPA in case of Group B showed the following attributes in Quadrant A("focus here") : (11) cleanliness, (12) kindness of the foodservice personnel, (15) the overall quality of the service, (17) the overall quality of the breakfast. The opinion of the Group A on the improvement of military foodservice was significantly different from that of Group B in the areas of meals/service improvement, problems in military foodservice, improvement in service methods, etc.(p<0.05).

A Survey of the Customer Satisfaction of Military Foodservice for their Improvement / 대한지역사회영양학회지

The purpose of this study was to provide basic reference materials for improving the quality of the military foodservice so that they can satisfy the customers needs. The questionnaires employed in this study were developed based on the IPA(Importance Performance Analysis). The questionnaires for the military customers(Group A which is the smaller size then Group B which is larger in size ; a criteria for the classification is the number of soldiers served in the foodservice facilities) consist of demographic variables, concerns about the military foodservice, and service practices. A total of 656 military customers answered the questionnaires. A statistical data analysis was conducted using the SPSS/win package program for descriptive analysis, a chi2-test and t-test. The results of this study could be summarized as follows : The IPA in case of Group A showed the following attributes in Quadrant A("focus here") : (1) availability of the meals that the customers prefer, (4) taste of the food, (16) cooking methods that the customers prefer, (17) the overall quality of the breakfast. The IPA in case of Group B showed the following attributes in Quadrant A("focus here") : (11) cleanliness, (12) kindness of the foodservice personnel, (15) the overall quality of the service, (17) the overall quality of the breakfast. The opinion of the Group A on the improvement of military foodservice was significantly different from that of Group B in the areas of meals/service improvement, problems in military foodservice, improvement in service methods, etc.(p<0.05).