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College student's perception and pre...

Lee, Seungsuk.

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College student's perception and preference of brand name foodservices in university dining operations.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	College student's perception and preference of brand name foodservices in university dining operations./
作者:	Lee, Seungsuk.
面頁冊數:	89 p.
附註:	Source: Masters Abstracts International, Volume: 43-03, page: 0843.
Contained By:	Masters Abstracts International43-03.
標題:	Home Economics. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1423538
ISBN:	0496101943

College student's perception and preference of brand name foodservices in university dining operations.
Lee, Seungsuk.

College student's perception and preference of brand name foodservices in university dining operations. - 89 p.

Source: Masters Abstracts International, Volume: 43-03, page: 0843.

Thesis (M.S.)--Oklahoma State University, 2004.

The purpose of this study was to measure the perception of brand name food service quality in university brand name foodservice among college students who are using the meal plan option or cash in university food service at Big Twelve Schools in Midwestern region (Baylor, Colorado, Iowa State, Kansas, Kansas State, Missouri, Nebraska, Oklahoma, Oklahoma State, Texas, Texas A&M, Texas Tech University).

ISBN: 0496101943Subjects--Topical Terms:

1019236
Home Economics.

College student's perception and preference of brand name foodservices in university dining operations.
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520 $a The purpose of this study was to measure the perception of brand name food service quality in university brand name foodservice among college students who are using the meal plan option or cash in university food service at Big Twelve Schools in Midwestern region (Baylor, Colorado, Iowa State, Kansas, Kansas State, Missouri, Nebraska, Oklahoma, Oklahoma State, Texas, Texas A&M, Texas Tech University).
520 $a This study identified four underlying service quality factors in university brand name dining services that college students used in evaluating brand name foodservice. These four factors were (1) dining environment, (2) competency of employee, (3) quality of menu and food selection, and (4) price and nutritional information. As the results of service quality perception of brand name foodservice in university dining service, college students perceived that dining environment, competency of employee, and price & nutritional information were influential factors in determining the college students' satisfaction levels. However, the satisfaction level factors did not coincide with the likelihood revisiting factors. In terms of the likelihood to revisit, the brand name foodservice, dining environment, competency of employee, and quality of menu & food selection were influential factors in revisiting toward brand name foodservice in university dining service.
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