Assessment of University Residence Food service Using Importance-Performance Analysis (IPA): Student Perspective (A Case Study of Sadat City University)

Abdelaty, Yasser; Abdel-Aal, Emad

doi:10.21608/ijhth.2017.30186

Cited by 1 publication

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“…These studies consider institute foodservice across various geographical locations. For example, there are studies on university students in the USA (Almanza et al, 1994;Aigbedo and Parameswaran, 2004;Klassen et al, 2005;Kim et al, 2006Kim et al, , 2009Andaleeb and Caskey, 2007;Qin and Prybutok, 2009;Ruetzler et al, 2009Ruetzler et al, , 2012Park et al, 2013;Joung et al, 2014;Wooten et al, 2018), Malaysia (Fatimah et al, 2011;Garg and Kumar, 2017;Ibrahim et al, 2018), South Korea (Lee and Lyu, 2010;Joung et al, 2011), Egypt (El-Said andFathy, 2015;Abdelaty and Abdel-Aal, 2017), Iraq (Aldosky et al, 2016), and China (Guang et al, 2015). However, the literature lacks study on campus foodservice in Indian institutes.…”

Section: Literature Reviewmentioning

confidence: 99%

Assessment of residential institute foodservice using Kano categorization and importance–performance analysis

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PurposeIn this article, we identify various foodservice-related attributes that are important for undergraduate students residing in hostels and avail service from specific foodservice providers. We also investigate the performance of attributes to determine areas where the foodservice providers should maintain a high performance or where improvement is required.Design/methodology/approachWe apply the Kano methodology to design the questionnaire for 24 different attributes. For each attribute, we construct three questions; namely, functional type, dysfunctional type, and performance of the hostel foodservice. We collect a total of 317 responses. We use multiple methods to determine the dominant category. Finally, combining the values of these methods, we study relative positions of the attributes in the importance–performance grid.FindingsBased on the Kano categorization, quality-related attributes are most important, followed by hygiene, comfort, availability, variety, and time, in the descending order. The gender of the respondent plays an important role in categorization of some attributes. Using the importance–performance analysis, we identify the attributes where the foodservice provider should maintain a high performance or where improvement is required. Improvements in some attributes are difficult due to foodservice provider's self-assessment of high performance or high difficulty for improvement.Originality/valueIn this study, we examine the importance of various foodservice attributes among undergraduate residential students. We combine multiple methods of Kano categorization to compute importance values of the attributes. We also investigate the reasons behind the gap between student's and foodservice manager's perception of the performance of these attributes.

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