Foodservice Satisfaction for Work-Sector Meals: A Model Based on Food Variety, Sensory Feeling, and Quality Perception

Abstract

This study offers an integrated approach to understanding the theoretical and empirical evidence regarding the causal relationships among three constructs pertaining to foodservice satisfaction in work-sector meals: food variety appreciation, sensory feelings about food offerings, and quality perceptions. The research model investigates the relevant relationships among the constructs using a structural equation modeling approach. The results indicate that all causal relationships are statistically significant. Therefore, appreciation of food variety, sensory feeling, and food perceptions should combine to establish a positive interaction in terms of foodservice satisfaction; however, variety and sensory feelings have a great effect on overall satisfaction via the quality construct.

Precursors and outcomes of satisfaction in business-to-business relationship marketing. Insights from Hawkers/street vendors leafy vegetable market in South Africa

“…Morden food services including the leafy vegetables market are facing conflicting challenges of high-quality demands from customers, safety guarantees as expected from government and increased profit expectations by owners (Ko, 2009). This indicates that factors like product quality as well as customer value play a significant role in the satisfaction of customers.…”

The effect of freshness in a foodservice context

“…In Europe eating outside the home is responsible for a very significant part of the daily energy intake (Orfanos et al, 2009). This makes foodservices an important stakeholder in promoting healthy eating and vegetable consumption with a real possibility to have an impact on public health (Lachat et al, 2011) (Ko, 2009). Peoples' understanding of healthy eating still seems to be rather unclear (Ronteltap, Sijtsema, Dagevos, & de Winter, 2012).…”