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Foodservice Quality: Identifying Perception Indicators of Foodservice Quality for Hospitality Students

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DOI: 10.4236/fns.2014.52017    4,405 Downloads   6,254 Views   Citations

ABSTRACT

This study uses an expert perspective to identify indicators of foodservice quality as perceived by hospitality students. A 3-round modified Delphi method and an expert panel comprising culinary arts instructors, master chefs with >10 years of experience, and senior foodservice industry executive managers were used to define and identify these indicators. The developed foodservice quality framework includes 2 categories, the product and customer, which comprise 57 indicators in 6 dimensions. The results of this study provide a clear direction for further studies and applications for hospitality professionals, educators, and students.

Conflicts of Interest

The authors declare no conflicts of interest.

Cite this paper

W. Ko and L. Su, "Foodservice Quality: Identifying Perception Indicators of Foodservice Quality for Hospitality Students," Food and Nutrition Sciences, Vol. 5 No. 2, 2014, pp. 132-137. doi: 10.4236/fns.2014.52017.

References

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http://dx.doi.org/10.1177/0010880404265345
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http://dx.doi.org/10.1016/j.ijhm.2008.10.008
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http://dx.doi.org/10.1108/09596119910272739
[21] Y. Liu and S. Jang, “The Effects of Dining Atmospherics: An Extended Mehrabian-Russell Model,” International Journal of Hospitality Management, Vol. 8, No. 4, 2009, pp. 494-503.
http://dx.doi.org/10.1016/j.ijhm.2009.01.002
[22] J. M. Sulek and R. L. Hensley, “The Relative Importance of Food, Atmosphere, and Fairness of Wait,” Cornell Hotel and Restaurant Administration Quarterly, Vol. 45, No. 3, 2004, pp. 235-247.
http://dx.doi.org/10.1177/0010880404265345
[23] Y. Namkung and S. Jang, “Does Food Quality Really Matter in Restaurant: Its Impact of Customer Satisfaction and Behavioral Intentions?” Journal of Hospitality and Tourism Research, Vol. 31, No. 3, 2007, pp. 387-410.
http://dx.doi.org/10.1177/0010880404265345
[24] J. R. Olsen, H. Harmsen and A. Friis, “Linking Quality Goals and Product Development Competences,” Food Quality and Preference, Vol. 19, No. 1, 2008, pp. 33-42.
http://dx.doi.org/10.1016/j.foodqual.2007.06.002
[25] H. L. Meiselman, “Dimensions of the Meal,” Journal of Foodservice, Vol. 19, No. 1, 2008, pp. 13-21.
http://dx.doi.org/10.1111/j.1745-4506.2008.00076.x
[26] S. Sanderson and M. Uzumeri, “Managing Product Families: The Case of the Sony Walkman,” Research Policy, Vol. 24, No. 6, 1995, pp. 762-782.
[27] C. Y. Baldwin and K. B. Clark, “Managing in an Age of Modularity,” Harvard Business Review, Vol. 75, No. 5, 1997, pp. 84-93.
[28] D. Aggelogiannopoulos, E. H. Drosinos and P. Athanasopoulos, “Implementation of a Quality Management System (QMS) According to the ISO 9000 Family in a Greek Small-Sized Winery: A Case Study,” Food Control, Vol. 18, No. 9, 2007, pp. 1077-1085.
http://dx.doi.org/10.1016/j.foodcont.2006.07.010
[29] M. Jevsnik, V. Hlebec and P. Raspor, “Consumers’ Awareness of Food Safety from Shopping to Eating,” Food Control, Vol. 17, 2008, pp. 737-745.
http://dx.doi.org/10.1016/j.foodcont.2007.07.017
[30] C. W. Barrow and R. H. Bosselman, “Hospitality Management Education,” The Haworth Hospitality Press, 1999.
[31] C. C. Teng, “The Effects of Personality Traits and Attitudes on Student Uptake in Hospitality Employment Student Uptake in Hospitality Employment,” International Journal of Hospitality Management, Vol. 27, No. 1, 2008, pp. 76-86. http://dx.doi.org/10.1016/j.ijhm.2007.07.007
[32] J. S. Horng, “Curriculum Analysis of Foods and Beverage management in Technological and Vocational Education,” Asia Pacific Journal of Tourism Research, Vol. 9, No. 2, 2004, pp. 107-119.
http://dx.doi.org/10.1080/1094166042000233676
[33] A. L. Delbecq, A. H. Van de Ven and D. H. Gustafson, “Group Techniques for Program Planning: A Guide to Nominal Group and Delphi Processes,” Scott, Foresman, Glenview, 1975.
[34] V. Fahety, “Continuing Social Work Education: Result of Delphi Survey,” Journal of Education for Social Work, Vol. 15, No. 1, 1979, pp. 12-19.
http://dx.doi.org/10.1080/00220612.1979.10671539
[35] M. C. Holden and J. F. Wedman, “Future Issues of Computer-Mediated Communication: The Results of a Delphi Study,” Educational Technology, Research and Development, Vol. 41, No. 4, 1993, pp. 5-24.
http://dx.doi.org/10.1007/BF02297509
[36] K. H. Chen and D. H. Huang, “Devising Evaluation Indicators for Taiwanese Cultural Cuisine Restaurant Rating,” Journal of Hospitality and Home Economics, Vol. 7, No. 3, 2010, pp. 235-259.
[37] D. J. MacLaurin and T. L. MacLaurin, “Customer Perceptions of Singapore’s Theme Restaurants,” Cornell Hotel and Restaurant Administration Quarterly, Vol. 41, No. 3, 2000, pp. 75-85.
[38] K. Ryu, H. Han and T. H. Kim, “The Relationships among Overall Quick-Casual Restaurant Image, Perceived Value, Customer Satisfaction, and Behavioral Intentions,” International Journal of Hospitality Management, Vol. 27, 2008, pp. 459-469.
[39] R. Weiss, A. H. Feinstein and M. Dalbor, “Customer Satisfaction of Theme Restaurant Attributes and Their Influence on Return Intent,” Journal of Foodservice Business Research, Vol. 7, No. 1, 2004, pp. 23-41.
http://dx.doi.org/10.1300/J369v07n01_03
[40] Y. Liu and S. Jang, “Perceptions of Chinese Restaurants in the US: What Affects Customer Satisfaction and Behavioral Intentions?” International Journal of Hospitality Management, Vol. 28, No. 3, 2009, pp. 338-348.
http://dx.doi.org/10.1016/j.ijhm.2008.10.008
[41] J. Kivela, R. Inbakaran and R. Reece, “Consumer Research in the Restaurant Environment, Part 1: A Conceptual Model of Dining Satisfaction and Return Patronage,” International Journal of Contemporary Hospitality Management, Vol. 11, No. 5, 1999, pp. 205-222.
http://dx.doi.org/10.1108/09596119910272739
[42] Y. Liu and S. Jang, “The Effects of Dining Atmospherics: An Extended Mehrabian-Russell Model,” International Journal of Hospitality Management, Vol. 8, No. 4, 2009, pp. 494-503.
http://dx.doi.org/10.1016/j.ijhm.2009.01.002

  
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