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A Study on Utilization and Perceived Service Quality of the University Foodservice
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대학급식 이용실태 및 급식서비스 품질이 고객만족과 고객태도에 미치는 영향

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Type
Academic journal
Author
Hyun-Young Jung (목포대학교)
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.42 No.4 KCI Accredited Journals SCOPUS
Published
2013.4
Pages
633 - 643 (11page)

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A Study on Utilization and Perceived Service Quality of the University Foodservice
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This study investigated the efficiency of university foodservice operations by analyzing the effect of consumer"s perception towards university foodservice quality. University students in the Jeonnam area were surveyed and 571 out of 700 surveys were chosen (response rate: 97.0%). SPSS (ver. 20.0) was used to conduct descriptive analysis, factor analysis, reliability analysis, t-test, and multiple regression analysis. The results show that 21.9% of university students have never used the university foodservice, while 48.7% of university students have eaten there 1~2 times per week. The most common reasons reported for avoiding the university foodservice were a limited menu selection (51.5%) and an untasty food (45.8%). The perception of overall service quality at the university foodservice scored relatively low (3.01 points), compared with its importance (3.89 points). The food taste, menu variety, and quality of food ingredients are factors that require improvement for operational strategies by the importance-performance analysis (IPA). The food factors (taste, variety, and quality) among university foodservice qualities had a significantly positive effect on consumers" overall satisfaction (p<0.001), perceived value (p<0.01), intent to recommend (p<0.001), and intent to revisit (p<0.01). These result indicate that the university foodservice management should focus on developing food factors and strive to meet the needs of university students through continuous customer surveys.
#university foodservice #service quality #IPA #consumer's attitude

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Abstract
서론
연구방법
결과 및 고찰
요약
문헌

References (41)

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1. [단행본] - McCool CA. / 1994 / Dimensions Non-Commercial Foodservice Management. 94th ed / Van Nostrand Reinhold : 39 ~ 44 google schola 2. [학술지(정기간행물)] - Kant AK. / 1991 / Dietary diversity in the US population, NHANES II, 1976-1980 / J Am Diet Assoc 91 : 1526 ~ 1531 google schola 3. [학술지(정기간행물)] - Dorhman SK. / 1992 / Foodservice manager's profile and viewpoints / J College & University Foodservice 1 : 63 ~ 69 google schola 4. [학술지(정기간행물)] - Gramling L. / 2005 / Foodservice management and its impact college operations : A business anthropological case study / Foodservice Res Int 16 : 15 ~ 43 google schola 5. [학술지(정기간행물)] - Park JS. / 2000 / Assessment of customer satisfaction of service quality in university foodservices / Korean J Community Nutrition 5 : 324 ~ 332 google schola

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