An Empirical Study of Students' Satisfaction Towards on-Campus Foodservice Operations
This study focuses to identify the factors that affect students’ satisfaction on-campus foodservice in university. The importance of service quality may affect overall service satisfaction about on-campus food service whereby university students and staff are the key customers where they usually din...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
UiTM Press
2024-06-01
|
| Series: | Journal of International Business, Economics and Entrepreneurship |
| Subjects: | |
| Online Access: | https://journal.uitm.edu.my/ojs/index.php/JIBE/article/view/3584/2011 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846164278202073088 |
|---|---|
| author | Mas'Udah Asmui Intan Nordiana Zainal Abidin Nur Fallah Mohd Liezuardee Nur Sabrina Mohd Suhaimy Wafiqah Othman Nurul Fazira Jamaludin |
| author_facet | Mas'Udah Asmui Intan Nordiana Zainal Abidin Nur Fallah Mohd Liezuardee Nur Sabrina Mohd Suhaimy Wafiqah Othman Nurul Fazira Jamaludin |
| author_sort | Mas'Udah Asmui |
| collection | DOAJ |
| description | This study focuses to identify the factors that affect students’ satisfaction on-campus foodservice in university. The importance of service quality may affect overall service satisfaction about on-campus food service whereby university students and staff are the key customers where they usually dine-in after class hours, socialising with friends, and having options to purchase cheaper prices at university cafeteria. This study is conducted at Medan Selera Kompleks Tok Gajah, one of the significant food services in Universiti Teknologi MARA, Pahang Branch. Atmospheric, price fairness, food and beverages variety, and the quality of food and beverages show moderate level of satisfactions among students. The level of satisfaction of food service operations and management are similarly moderate. The service quality has affected students’ expectations and perceptions, making them disappointed and choose to order food from outside of campus. Providing nutritious and clean food, varying the menu based on the customer's preferences and demands, reasonable prices, and matching the quality of the food with comfortable and clean dining atmosphere are all significant factors in ensuring customers fulfilment. |
| format | Article |
| id | doaj-art-8c781fdee3a5400cbbf4f775d21c0ca2 |
| institution | Kabale University |
| issn | 2550-1429 |
| language | English |
| publishDate | 2024-06-01 |
| publisher | UiTM Press |
| record_format | Article |
| series | Journal of International Business, Economics and Entrepreneurship |
| spelling | doaj-art-8c781fdee3a5400cbbf4f775d21c0ca22024-11-18T09:46:34ZengUiTM PressJournal of International Business, Economics and Entrepreneurship2550-14292024-06-019110010910.24191//jibe.v9i2.3584An Empirical Study of Students' Satisfaction Towards on-Campus Foodservice OperationsMas'Udah Asmui0Intan Nordiana Zainal Abidin1Nur Fallah Mohd Liezuardee2Nur Sabrina Mohd Suhaimy3Wafiqah Othman4Nurul Fazira Jamaludin5Universiti Teknologi MARA Cawangan Pahang, Jengka Campus, Pahang, MalaysiaUniversiti Teknologi MARA Cawangan Pahang, Jengka Campus, Pahang, MalaysiaUniversiti Teknologi MARA Cawangan Pahang, Jengka Campus, Pahang, MalaysiaUniversiti Teknologi MARA Cawangan Pahang, Jengka Campus, Pahang, MalaysiaUniversiti Teknologi MARA Cawangan Pahang, Jengka Campus, Pahang, MalaysiaUniversiti Teknologi MARA Cawangan Pahang, Jengka Campus, Pahang, MalaysiaThis study focuses to identify the factors that affect students’ satisfaction on-campus foodservice in university. The importance of service quality may affect overall service satisfaction about on-campus food service whereby university students and staff are the key customers where they usually dine-in after class hours, socialising with friends, and having options to purchase cheaper prices at university cafeteria. This study is conducted at Medan Selera Kompleks Tok Gajah, one of the significant food services in Universiti Teknologi MARA, Pahang Branch. Atmospheric, price fairness, food and beverages variety, and the quality of food and beverages show moderate level of satisfactions among students. The level of satisfaction of food service operations and management are similarly moderate. The service quality has affected students’ expectations and perceptions, making them disappointed and choose to order food from outside of campus. Providing nutritious and clean food, varying the menu based on the customer's preferences and demands, reasonable prices, and matching the quality of the food with comfortable and clean dining atmosphere are all significant factors in ensuring customers fulfilment.https://journal.uitm.edu.my/ojs/index.php/JIBE/article/view/3584/2011atmosphericprice fairnessfood and beverages varietyquality of food and beveragesservice satisfaction |
| spellingShingle | Mas'Udah Asmui Intan Nordiana Zainal Abidin Nur Fallah Mohd Liezuardee Nur Sabrina Mohd Suhaimy Wafiqah Othman Nurul Fazira Jamaludin An Empirical Study of Students' Satisfaction Towards on-Campus Foodservice Operations Journal of International Business, Economics and Entrepreneurship atmospheric price fairness food and beverages variety quality of food and beverages service satisfaction |
| title | An Empirical Study of Students' Satisfaction Towards on-Campus Foodservice Operations |
| title_full | An Empirical Study of Students' Satisfaction Towards on-Campus Foodservice Operations |
| title_fullStr | An Empirical Study of Students' Satisfaction Towards on-Campus Foodservice Operations |
| title_full_unstemmed | An Empirical Study of Students' Satisfaction Towards on-Campus Foodservice Operations |
| title_short | An Empirical Study of Students' Satisfaction Towards on-Campus Foodservice Operations |
| title_sort | empirical study of students satisfaction towards on campus foodservice operations |
| topic | atmospheric price fairness food and beverages variety quality of food and beverages service satisfaction |
| url | https://journal.uitm.edu.my/ojs/index.php/JIBE/article/view/3584/2011 |
| work_keys_str_mv | AT masudahasmui anempiricalstudyofstudentssatisfactiontowardsoncampusfoodserviceoperations AT intannordianazainalabidin anempiricalstudyofstudentssatisfactiontowardsoncampusfoodserviceoperations AT nurfallahmohdliezuardee anempiricalstudyofstudentssatisfactiontowardsoncampusfoodserviceoperations AT nursabrinamohdsuhaimy anempiricalstudyofstudentssatisfactiontowardsoncampusfoodserviceoperations AT wafiqahothman anempiricalstudyofstudentssatisfactiontowardsoncampusfoodserviceoperations AT nurulfazirajamaludin anempiricalstudyofstudentssatisfactiontowardsoncampusfoodserviceoperations AT masudahasmui empiricalstudyofstudentssatisfactiontowardsoncampusfoodserviceoperations AT intannordianazainalabidin empiricalstudyofstudentssatisfactiontowardsoncampusfoodserviceoperations AT nurfallahmohdliezuardee empiricalstudyofstudentssatisfactiontowardsoncampusfoodserviceoperations AT nursabrinamohdsuhaimy empiricalstudyofstudentssatisfactiontowardsoncampusfoodserviceoperations AT wafiqahothman empiricalstudyofstudentssatisfactiontowardsoncampusfoodserviceoperations AT nurulfazirajamaludin empiricalstudyofstudentssatisfactiontowardsoncampusfoodserviceoperations |