KMID : 1134820080370111443
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Journal of the Korean Society of Food Science and Nutrition 2008 Volume.37 No. 11 p.1443 ~ p.1451
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Case Study of Menu Satisfaction Index in Business & Industry Food Service
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Lee Hae-Young
Ahn Sun-Jung Yang Il-Sun
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Abstract
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This study was performed to develop menu satisfaction index in Business & Industry (B&I) food service and to survey customer¡¯s menu satisfaction using the index. The menu satisfaction index included 16 items with Likert 5 point. Cronbach¡¯s alpha to assess the internal reliability of the developed scales was 0.8917, which indicated highly reliable. Construct validity was assessed by principal components analysis and then four factors explaining 65.964% of the total variance were found. Among the 15 items of menu satisfaction, the average scores of all items were above 3.0 out of 5. As a result of analysis on menu satisfaction factors, ¡®propriety of food temperature¡¯ (3.52 out of 5) was the highest consideration followed by ¡®sufficiency of format¡¯ (3.46), ¡®excellence in food¡¯ (3.35) and ¡®well-being orientation¡¯ (3.31). It could be said that customer¡¯s perception on the menu quality was very positive. Four factors were correlated with overall menu satisfaction positively. Especially, ¡®excellence in food¡¯, and ¡®well-being orientation¡¯ and ¡®sufficiency of format¡¯ affected significantly on overall menu satisfaction. It concluded that customers were satisfied with portion size, temperature, price but their needs for taste and health/nutrition-related service would be increased. The menu satisfaction developed in this study should be applied to other B & I food service operation by type.
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KEYWORD
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B&, I foodservice, food court, menu, menu satisfaction, menu quality
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