Study and Analysis of School''s Restaurant Management in a Customer-Orientated Business--Explanation by sample of Yuan Ze University--

• Main Authors: Liang ,Shyh-Chen, 梁世秦
• Other Authors: Ph.D.Hsu,Hsueh-Jen
• Format: Others
• Language: zh-TW
• Published: 2004
• Online Access: http://ndltd.ncl.edu.tw/handle/49351684555203194743

碩士 === 元智大學 === 管理研究所 === 92 === Study and Analysis of School’s Restaurant Management in a Customer-Orientated Business --- Explanation by the sample of Yuan Ze University--- Student: Liang, Shih-Chin Advisor: Ph.D. Hsu, Hsueh-Jen Graduate School of Management, YZU Abstract The main purpose of this study is to explore what are the demand and expectation of students living in campus community for its surrounding restaurants, and whether all the service, cooked food, price and sanitation provided by operators of the restaurants surrounding university campus conform with the demand of those students who rely on them, which results from a critical issue that the food and beverage provided by the restaurants situated in campus community are greatly influencing the health of their most vital customers--those students between the age of 18 and 24 who have to spend four to six years studying and living in campus community during their growth stage, and continued disregard of this issue by the school concerned, as well as the latest reporting by the mass media from a research and investigation information indicating that the healthy index of our university students has crossed the security line (overburdened cholesterol and uric acid and so forth). This study has finally been concluded in rendering suggestions to school supervisors for restaurant affairs and restaurant proprietors for reference in managing restaurant business. This study has drawn its conclusions from the result of investigation and analysis made by adopting the convenient investigation method of sampling questionnaire which includes “the questionnaire for measuring customers on their diet” done by sampling 250 students I have taught as the measured object and “the questionnaire for restaurant proprietors on their operation” done by sampling 10 proprietors of the restaurants surrounding university campus as the measured object, and the analysis tool of statistical method of SPSS 10.0 for Window package software. The result of investigation and analysis of this study comes to the conclusions that: First, the student’s expectation for the restaurant proprietors is first on their price and foods and next on their service and sanitation. Second, based on the principle of school’s restaurant management in a customer-orientated business, the restaurant proprietors shall put more concern and attention to providing a satisfactory service according to students’ demand and expectation. Third, the restaurant proprietors shall endeavor to develop diverse and different food products and offer a diet with delicious health. Fourth, the restaurant proprietors shall try to improve the movement area for people to get foods easily and the environmental sanitation and beauty. Fifth, the school may set up a website for diet inquiries where people can express their opinions and comments directly to restaurant proprietors, and the school can also get information about people’s rating of the restaurant proprietors’ performance to determine if continuing a contract with them. Key word: Restaurant Management