Effects of campus foodservice attributes on perceived value, satisfaction, and consumer attitude: A gender-difference approach

Kwun, David Joon-Wuk

doi:10.1016/j.ijhm.2010.09.001

Cited by 116 publications

(70 citation statements)

References 42 publications

(95 reference statements)

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“…Chang et al, 2005;Davis, 1989;Venkatesh & Davis, 2000). Our findings have also empirically confirmed that perceived public value has a significant relationship with attitude, which is consistent with extant service science literature that argued that customer attitude was the result of customer perception of value received (Ducoffe, 1996;Kwun, 2011;Teo, Oh, Liu, & Wei, 2003). The value to public should therefore guide the operations of public agencies on the delivery of public service.…”

Section: Discussionsupporting

confidence: 88%

The imperative of influencing citizen attitude toward e-government adoption and use

Hujran

Al-Debei

Chatfield

et al. 2015

Computers in Human Behavior

281

193

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Section: Discussionsupporting

confidence: 88%

The imperative of influencing citizen attitude toward e-government adoption and use

Hujran

Al-Debei

Chatfield

et al. 2015

Computers in Human Behavior

281

193

View full text Add to dashboard Cite

“…Response options were based on a 7-point Likert-scale ranging from 1 = strongly disagree to 7 = strongly agree. Section 3, regarding foodservice satisfaction, was based on Liu and Jang (2009), Yoon, Lee, and Lee (2010), and Kwun (2011), and the response options used a 7-point Likert-scale that ranged from 1 = strongly disagree to 7 = strongly agree. Section 4 acquired basic information from the respondents.…”

Section: Methodsmentioning

confidence: 99%

The Impact of Food Quality on Foodservice Satisfaction at International Conferences

Wei¹,

Yu-chun²

2013

Journal of Convention & Event Tourism

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Planners of international conferences are advised to consider the conference-specific demands of the attendees when developing food service schemes. The main objective of this study is to identify the key food factors that influence on foodservice satisfaction at international conferences. This study uses menu selection, food content quality, conference-specific characteristics, and local food experience as the four constructs for the evaluation of international conference food quality. The sample data were collected via an online survey; 296 of which were valid. With the exception of conferencespecific characteristics, all food quality constructs demonstrated a significant positive impact on overall food service contentment.

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“…Reliable, responsive, and competent service rendered by the staff could help to satisfy the customers [2,6,24]. The interaction between the cafeteria staff and students such as friendliness with smiles and greeting, responsiveness, cleanliness, and quick service is vital as it affects students' satisfaction with the service quality [25].…”

Section: Staffmentioning

confidence: 99%

“…Companies boost customer satisfaction and keep their current customers while devoting additional resources to chasing potential new customers as satisfaction influences consumers' repurchase intentions and behavior, which, in turn, lead to an organization's future revenue and profit [5][6][7][8]. Hence, companies continuously improve their service quality in order to attract more customers.…”

Section: Introductionmentioning

confidence: 99%

Students’ Satisfaction with the University Cafeteria: Structural Relationships of Food Quality, Staff, Price Fairness, and Ambiance

Chang

Suki

2015

Islamic Perspectives Relating to Business, Arts, Culture and Communication

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This study aims to investigate the relationship between the food quality, price fairness, staff, and ambiance of the university cafeteria with students' satisfaction. To test the conceptual model and test the proposed hypotheses, a quantitative survey was performed via a structured self-administered questionnaire among 78 undergraduates from Universiti Teknologi MARA (UiTM), Sabah campus, Malaysia, utilizing convenience sampling method. Data was analyzed using structural equation modeling (SEM) technique via AMOS 21.0 computer program with maximum likelihood estimation. The empirical results provided strong support that students' satisfaction with the university cafeteria is very much influenced by food quality, followed by staff and ambiance, respectively. Implications of the study from managerial and theoretical perspectives together with directions for future research are also discussed. The findings of this study may help the university cafeteria to improve service quality and raise students' satisfaction.

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Effects of campus foodservice attributes on perceived value, satisfaction, and consumer attitude: A gender-difference approach

Cited by 116 publications

References 42 publications

The imperative of influencing citizen attitude toward e-government adoption and use

The imperative of influencing citizen attitude toward e-government adoption and use

The Impact of Food Quality on Foodservice Satisfaction at International Conferences

Students’ Satisfaction with the University Cafeteria: Structural Relationships of Food Quality, Staff, Price Fairness, and Ambiance

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