The Perception of University Students and Workers on Foodservice offered by the University’s Cafeteria
Abstract
Universities’ food services are one of the largest sectors of the foodservice industry, and studies have shown that this market is a growing one, especially at universities. It has a goal to satisfy the people’s basic need for food as well as their minds’ appetite and nutritional/health knowledge. The study was conducted to evaluate the customer experience at the cafeteria, determining the nutritional challenges of customers and the diverse needs of its customers. People’s perception of a good quality cafeteria was also studied, and it was also aimed to share the empirical findings with the policymakers and implement them to create the ambiance and experience that are in demand by the students and workers of the institution. A descriptive survey was conducted at the cafeteria to collect data that would answer the aforementioned objectives. This study utilized a descriptive research design (cross-sectional standardized survey). The data collectors visited the cafeteria at different times, like from opening to closing hours or at certain intervals during the day. One thousand instruments were printed, between January–May 2018, 600 respondents were contacted, and 488 returned the standardized questionnaire among those. When the respondents were asked ‘Where do you normally get lunch on school days?’ the majority of the sampled respondents indicated that normally they consume food off the campus (47.3%) as compared to 37.1% who do so at the institution’s Cafeteria. Most of the respondents indicated that they eat at the Cafeteria 3–4 times a week compared to only 20.5%. The majority of the those who eat at the Cafeteria for the 5 months consumed sandwiches and wraps (30.9%) followed by deserts (24.2%), fruits (22.4%), main meal (12.6%), soups (8.7%) and lastly salads (1.1%). Respondents’ views on rating of the health content of the food are presented in a bar graph. The Cafeteria is a social agent that enhances students’ perception of him/her as well as the place of interaction. Therefore, peoples’ satisfaction with food is a factor in the discourse of human existence, and this means that food quality is a part of the general dialogue of university students’ satisfaction with the product offerings of the institution.
How to cite this article: Bourne PA. The Perception of University Students and Workers on Foodservice offered by the University’s Cafeteria. J Adv Res Eng & Edu 2020; 5(1): 39-52.
References
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2. Andaleeb SS, Caskey AA. Satisfaction with Food Services, Journal of Foodservice Business Research 2008; 10:2, 51-65, DOI: 10.1300/J369v10n02_04.
3. Andaleeb SS, Caskey A. Satisfaction with food services: Insight from a college Cafeteria. Journal of Foodservice Business Research 2007; 10(2): 51-65.
4. Babbie, Earl. The Practice of Social Research.11th edition. Belmont, C.A: Thomson Wadsworth 2007.
5. Balashov Y, Rosenberg A, editors. Philosophy of science: Contemporary readings. New York: Routledge.
6. Bitner MJ. Servicescape: The impact of physical surroundings on customers and employees 1992.
7. Boone L, Kurtz D. Contemporary marketing: 12th edition. United Kingdom, Thomson SouthWestern 2006.
8. Brown L, Edwards J, Hartwell H. Eating and emotion: focusing on the lunchtime meal. British Food Journal 2013; 115(2): 196-208.
9. Brumback N. Inn style. Restaurant Business 1998; 97(3):47-59.
10. Bryman A. Social Research Methods. Oxford University Press 2001.
11. Caracelli VJ, Greene JC. Data analysis strategies for mixed-method evaluation designs. Educational Evaluation and Policy Analysis 1993; 15(2): 195-207.
12. Chang MLD, Suki NM, Nalini A. A structural approach on students’ satisfaction level with university Cafeteria. Asian Social Science 2014; 10(18): 202-09.
13. College & University. Food Management 1997; 32(10), 32-45.
14. Creswell JW. Research design: Qualitative, quantitative, and mixed methods approaches (3rd ed.). Thousand Oaks, CA: Sage Publications 2008.
15. Creswell JW, Clark PVL. Designing and conducting mixed methods research. Thousand Oaks, CA: Sage 2007.
16. Creswell JW, Clark PVL, Garrett AL. Methodological issues in conducting mixed methods research. In M.M. Bergman (Ed.), Advances in mixed methods research. London: Sage 2008.
17. Creswell JW, Clark PVL, Gutmann M et al. Advanced mixed methods research designs. In: A. Tashakkori & C. Teddlie (Eds.), Handbook of mixed methods in social and behavioral research. Thousand Oaks, CA: Sage 2003; 209-240.
18. Creswell, John W. Research Design: Qualitative, Quantitative, and Mixed Methods Approaches. 4th ed. Thousand Oaks, California: SAGE Publications 2014.
19. Crotty M. The foundations of social research: Meaning and perspective in the research process. London: Sage 2005.
20. Denzin NK, Lincoln YS eds. Handbook of qualitative research, 2nd ed. London: Sage 2005.
21. Durocher J. Backstage pass. Restaurant Business 2001; 100(5): 81-82
22. Estepa AAV, Shanklin C, Back K. Students’ perceived service quality and customer satisfaction in a Midwestern university foodservice operation. Journal of Foodservice Management and Education 2005; 1:40-61.
23. Fowler FJ. JR. Survey Research Methods, 4th ed. London: Sage.
24. Goel ML. Political science research: A methods handbook. Iowa: Iowa State University Press 1988.
25. Greene JC. Mixed methods in social inquiry. San Francisco: Jossey-Bass 2007.
26. Greene JC, Caracelli VJ, Graham WF. Toward a conceptual framework for mixed-method evaluation designs. Educational Evaluation and Policy Analysis 1989; 11(3): 255-274.
27. Hakim C. Research Design: Strategies and Choices in the Design of Social Research Unwin Hyman Ltd.UK 1989.
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29. Haugaard P, Lähteenmäki L. Consumer satisfaction with real life meal experiences: An interview study. Journal of Foodservice Business Research 2017; 20:4: 371-393.
30. Hoffman KD, Turley LW. Atmospherics, service encounters and consumer decision making: an integrative perspective. Journal of Marketing Theory and Practice, Summer: 2002; 33-46.
31. http://www.algraphics.com/project-spotlight-faulkneruniversity-cafeteria-upgrade.php
32. http://www.raiuniversity.edu/photo-gallery/
33. https://www.caldwell.edu/conference-services/available-spaces/student-center-cafeteria.
34. https://www.universitybusiness.com/article/collegescreate-mindful-menus
35. Ivankova NV, Creswell JW, Stick S. Using mixed methods sequential explanatory design: From theory to practice. Field Methods 2006; 18(1): 3-20.
36. Johnson P, Duberley J. Understanding management research: An introduction t epistemology. London: Sage 2000.
37. Joung H-W, Choi E-K, Wang E. Effects of Perceived Quality and Perceived Value of Campus Foodservice on Customer Satisfaction: Moderating Role of Gender. Journal of Quality Assurance in Hospitality & Tourism 2016; 17:2: 101-113.
38. Kim H-S. Development of a multiple-item scale for measuring students’ satisfaction with university foodservice (Master’s thesis). Seoul National University, Seoul, South Korea.
39. Kim Y-S, Moreo PJ, Yeh RJM. Customers’ satisfaction factors regarding university food court service. Journal of Foodservice Business Research 2004; 7(4): 97-110.
40. Kuhn TS. The structure of scientific revolutions, 3rd. Chicago: The University of Chicago Press 1996.
41. Kwun DJ-W. Effects of campus foodservice attributes on perceived value, satisfaction, and consumer attitude: A gender-difference approach. International Journal of Hospitality Management 2011; 30(2): 252-261.
42. Lam TCY, Heung VCS. University foodservice in Hong Kong: A study of consumers’ expectations and satisfaction levels. Journal of College & University Foodservice 1998; 3(4): 3-12.
43. Lee K-A, Lyu E-S. Importance-Performance Analysis (IPA) of Service Quality Attributes of University Foodservice by City Size. Korean Journal of Food & Cookery Science 2017; 33(6): 691-701.
44. Leedy P, Ormrod J. Practical Research Planning and Design Ninth Ed. Pearson Educational Inc. USA 2010.
45. Maslow A. A Theory of Human Motivation. Psychological Review 1943; 50: 381.
46. Maslow A. Motivation and Personality, 2d ed. New York: Harper & Row 1970.
47. Merriam-Webster. Dictionary. Massachusetts: G & C Merriam Co 2018.
48. Mertens DM. Research methods in education and psychology: Integrating diversity with quantitative and qualitative approaches (2nd ed.). Thousand Oaks, CA: Sage Publications 2005.
49. Morgan, DL. Paradigms lost and pragmatism regained. Journal of Mixed Methods Research 2007; 1: 48-76.
50. Morse JM. Approaches to qualitative-quantitative methodological triangulation. Nursing Research 1991; 40: 120-123.
51. Nadzirah S, Ab Karim S, Ghazali H et al. University foodservice: An overview of factors influencing the customers’ dining choice. International Food Research Journal 2013; 20(3): 1459-1468.
52. Neuman WL. Social Research Methods: Qualitative and Quantitative Approaches. Toronto: Pearson 2006.
53. New York University. Nutrition. Retrieved from https://www.nyu.edu/life/safety-health-wellness/live-wellnyu/priority-areas/nutrition.html, accessed May 22, 2018.
54. Noel-Levitz. Student Retention Practices at Four-year colleges 2007. Retrieved from http://www.uvm.edu/president/transform/Noel_Levitz%20Student%20Retention%20Practices%20at%20Four-Year%20Institutions.pdf, accessed May 29, 2018.
55. Oliver RL. Satisfaction: A behavioral perspective on the consumer 1997. New York, NY: Irwin/McGraw-Hill.
56. Peters D. The campus food revolution 2015. Retrieved from https://www.universityaffairs.ca/features/feature-article/the-campus-food-revolution/, accessed May 22, 2018.
57. Plano Clark VL, Creswell JW. The mixed methods reader. Thousand Oaks, CA: Sage 2008.
58. Razan Elhassan RM, Gamal EH, Mohammed SS. Nutrition knowledge attitude and practices among students of Ahfad University for women. Indian Journal of Science Research 2013; 4(1): 25-34.
59. Ruetzler TM, Meyer MK. Culture and service quality perceptions: Development of a university foodservice survey. Mississippi, United States of America: The University of Southern Mississippi, Ph.D. dissertation 2005.
60. Shanka T, Taylor R. Assessment of university campus café service: The students’ perceptions. Asia Pacific Journal of Tourism Research 2005; 10(3): 329-340.
61. Silverman D. Interpreting qualitative data: Methods for analysing talk, text and interaction, 2nd. London: Sage.
62. Singh J. Performance productivity and quality of frontline employees in service organizations. Journal of Marketing 2000; 64:15-34.
63. Stein K. Point-of-sale systems for foodservice. Journal of the American Dietetic Association 2005; 105(12): 1861.
64. Sur S. Technology-based remote service encounters: understanding customer satisfaction and sustainability 2008.
65. Tashakkori A, Teddlie C. Mixed methodology: Combining qualitative and quantitative approaches. Thousand Oaks, CA: Sage Publications 1998.
66. Tashakkori A, Teddlie C. (Eds.). Handbook of mixed methods in social and behavioral research. Thousand Oaks, CA: Sage Publications 2003.
67. University of Leicester. Research methods. London: University of Leicester 2011.
68. Watson, E. (2014, December 15). Non-GMO, gluttenfree, Kosher, vegan, all-natural…What can we learn from claims made on new products in the US in 2014. Retrieved from https://www.foodnavigator-usa.com/Article/2014/12/15/Mintel-food-trends-label-claimsgluten-free-kosher-vegan-natural, accessed May 29, 2018.
69. Weber M. The methodology of the social sciences, trans. Shils, E., and Finch, H., eds. New York: Free Press 1949.
70. Weber M. Subjectivity and determinism. In positivism and sociology. Giddens, A., ed. London: Heinemann, 1974: 23-32.
71. Webe M. Some categories of interpretative sociology. Sociological Quarterly 1981; 22:151-180.
72. Webster University. Dietary restrictions, food allergies and religious restrictions. Retrieved from http://www.webster.edu/specialevents/planning/food-information.html, accessed May 29, 2018.
73. Zainol A, Seladorai J. What Matters Most? Factors Influencing International Students’ Satisfaction towards Cafeteria Foods. Mediterranean Journal of Social Sciences 2016; 7(4): 295-302.
Published
2021-02-19
How to Cite
BOURNE, Paul Andrew.
The Perception of University Students and Workers on Foodservice offered by the University’s Cafeteria.
Journal of Advanced Research in English & Education, [S.l.], v. 5, n. 1, p. 39-52, feb. 2021.
ISSN 2456-4370.
Available at: <http://thejournalshouse.com/index.php/Journal-English-Education/article/view/48>. Date accessed: 18 may 2024.
Section
Research Article
