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KMID : 1134820200490070743
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Journal of the Korean Society of Food Science and Nutrition
2020 Volume.49 No. 7 p.743 ~ p.753
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Importance-Satisfaction and Usage of University Foodservice among Undergraduate Students in Gwangju Area
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Kim Young-Mi
Lee In-Seon
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Abstract
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The aim of this paper was to understand the current state of usage of university foodservice and to analyze degree of importance and satisfaction in 411 undergraduate students in order to provide basic data for improving the satisfaction on university foodservice. For a month in December 2017, questionnaires were filled out by respondents. Of the 440 questionnaires that were returned, 411 were used while 29 were discarded due to incompleteness. The most common response to the survey question on the reasons for using a university foodservice is a reasonable price, and the next common response was to save time. Overall, students showed a higher level of perceived importance of all attributes of the university foodservice than actual satisfaction with the service. Regarding gender difference, overall, the perception of the importance of university food service quality was higher for female students than their male counterparts. On the other hand, male students showed a higher level of satisfaction with the university food service quality than female students. Finally, the Importance-Satisfaction Analysis (IPA) presented that ‘taste of the food’ and ‘quality of food ingredients’ were located in the second quadrant. Therefore, these items must be improved to enhance students’ satisfaction with the university foodservice.
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KEYWORD
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university foodservice, importance, satisfaction
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