| Summary: | 碩士 === 樹德科技大學 === 經營管理研究所 === 106 === The study mainly looks at S University’s cafeteria, which is primarily frequented by students and the teaching staff. For students and professors that eat out often, restaurants with a tasteful selection of foods, quality service, and distinguishing characteristics are on the top of their to-go list. There’s even demand for satisfactory quality in the food and service they get dinning on campus. Therefore, it’s important to take a closer look at student and staff-member satisfaction when they dine in the school cafeteria and to figure out what motivates them to continue their patronage there.
The research is focused on the teaching staff and the students, their perception of the quality of service offered by the food stalls, and how satisfied they are on the whole. At the outset, the study set out to gather relevant literary references, came up with measurable factors for assessment, and created a scale for quantifying observations. Research surveys contain five factors that define “Customer Satisfaction of the School Cafeteria” were space, meal-pricing, service demands, the attitude of the customer service, and the array of food items available, along with variable statistical data on the numbers of people.
The study was carried out by handing out questionnaires and picking random samples right in S University’s cafeteria at times when students weren’t in class. A total of 201 copies of the questionnaire were handed out. The fact that one copy of the questionnaire was invalid yielded a valid sample size of 200. Methods of data processing included data analysis, descriptive statistical analysis, analysis of variance, correlation analysis, reliability analysis, the Tukey test results, and regression analysis. Suggestions for improvement were also given as a benchmark reference for schools wishing to attract business investments and for on-campus businesses looking for a quality upgrade.
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