因子分析在职工食堂满意度评价中的应用

Application of factor analysis in staff canteen satisfaction evaluation

目的通过因子分析重新评价各单位职工的满意度,探索因子分析在满意度评价中的作用。方法通过自行设计的问卷对北京市19家集体单位食堂职工进行满意度调查,将"满意"和"非常满意"两项进行合并,视作职工对单位食堂总体满意。后利用因子分析方法重新评价职工满意度,并与传统方法进行比较。结果经因子分析,前3个公因子的方差占所有主成分方差的81.963%。第1个公因子影响力最大,占52.075%;主要与菜品的口味和种类相关。第3个公因子主要受菜品油腻和咸淡程度影响,仅占总方差的8.449%。综合前3个公因子重新对满意度进行排序后与传统评价结果不同。结论因子分析不光可以用于健康教育调查问卷设计阶段,在后期分析中,这种方法可以更加科学全面地获取各变量的权重,在工作满意度等需要综合评价的领域具有广泛的意义。

[Objective] To reevaluate the staff＇s satisfaction by factor analysis, explore the effect of factor analysis in the satisfaction evaluation. [Methods] The employees＂ satisfaction toward collective canteens in 19 institutions was evaluated by the self-designed questionnaire. The options of ＂satisfied＂ and ＂very satisfied＂ were merged and regarded as ＂satisfied＂. The factor analysis was used to reevaluate the staff＇s satisfaction, and the results were compared with the data of traditional method. [Results] The factor analysis showed that the variance from the first three common factors accounted for 81.963% of all principal components variance. The first common factor had the greatest influence, accounting for 52.075%, which was mainly related to the taste and types of the dishes. The third common factor was mainly affected by food greasy and salty degree, which only accounted for 8.449% of the total variance. The satisfaction sequencing of the first three common factors was different from the results of traditional method. [ Conclusion ] Factor analysis can not only be used in the questionnaire design stage of health education, but also figure out more scientific and comprehensive weight for each variable in the late analysis, and it has great significance in comprehensive evaluation field, such as job satisfaction.