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KMID : 0664320020080010019
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Journal of the Korean Dietetic Association
2002 Volume.8 No. 1 p.19 ~ p.25
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Assessment of University Faculty Needs for Developing Managerial Strategies : A qualitative research application
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Yang Il-Sun
Park Mun-Gyeong
Kim Dong-Hoon
Shin Seo-Young
Lee Hae-Young
Cha Jin-A
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Abstract
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The purposes of this study were to : (1) identify the faculty and staffs’ patronage behaviors, (2) evaluate customer perception and complaint on service quality attributes, (3) diagnose customer needs to construct scheme for building a new faculty foodservice. The qualitative method of this research was proceeded by interviewing 20 individuals. Most respondents considered that ’taste’, ’atmosphere’, ’clean and sanitation’, and ’menu variety’ were important rather than ’price’ in general faculty foodservice. Therefore, ’taste’, ’menu variety’, ’atmosphere’ were the most important service attributes for remodeling present faculty foodservice.
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KEYWORD
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customer needs, faculty foodservice, individual interview, qualitative method, service quality attributes
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