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首页> 外文期刊>Journal of the Korean Society of Food Science and Nutrition >Importance-Satisfaction and Usage of University Foodservice among Undergraduate Students in Gwangju Area
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Importance-Satisfaction and Usage of University Foodservice among Undergraduate Students in Gwangju Area

机译：广州地区本科生大学食品服务的重要性满意与用法

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摘要

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 universityfoodservice. 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 withthe 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.
机译：本文的目的是了解大学食品服务器的现状，并分析411名本科生的重要性和满意度，以便为提高大学食物服务器的满足提供基本数据。 2017年12月的一个月，受访者填写问卷。在返回的440份问卷中，使用了411，而29由于不完整而被丢弃。对调查问题的最常见的反应，关于使用大学食品服务的原因是一个合理的价格，下一个共同的反应是节省时间。总体而言，学生表现出大学食品服务的所有属性的高度普及，而不是与服务的实际满意度。关于性别差异，总体而言，女学生对大学粮食服务质量重要性的看法比其男性同行更高。另一方面，男性学生与大学食品服务质量高于女学生，表现出更高的满意度。最后，呈现的重要性 - 满意分析（IPA）呈现“食品的味道”和“食品成分质量”位于第二象限。因此，必须改善这些物品，以提高学生对大学食品服务的满意度。

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