Measuring Service Quality Perception of University Faculty Members & Staffs Towards Faculty Foodservice Based on Lifestyle Segmentation / 대한지역사회영양학회지

Market segmentation helps providers to find better marketing opportunities and allows foodservice managers to develop the right product for each target market. Therefore, this study, taking university faculty and staff as subject, is intended to diagnose the relative value of service quality attribute, on the basis service quality scenario of faculty foodservice; to suggest price for improving customer loyalty in market segments. A questionnaire was developed ar d mailed to 600 Yonsei university faculty and staffs. A total of 385 questionnaires were usable; resulting in a 58.7% of faculty and a 69.7% of staff response rate, respectively. Statistical data analysis was completed using the SAS/Win 6.12 for descriptive Analysis, ANOVA, principal factor analysis, cluster analysis, reliability test and discriminant analysis. The results of the study are as below. Eighteen questions were selected for measuring respondents' lifestyle by AIO method and the seven lifestyle factors derived from factor analysis and aggregated distinct 4 clusters. Service quality attributes of the scenario were determined with 'food quality', 'menu variety', 'atmosphere', 'fast service', and 'clean and sanitation'. 'Food quality', 'menu variety', 'atmosphere', 'fast service', and 'clean and sanitation', in decreasing order, were identified as improving customer loyalty. However, most faculty and staffs were satisfied with the present meal price. The result of this study indicates that the relative value of service quality was differed significantly among the various market segments. 'Food quality', 'menu variety', and 'atmosphere' were determined as major service quality attributes. Thus, customer loyalty could be increased by improving food taste and quality, atmosphere, and service delivery.

Assessment of university faculty needs for developing managerial strategies : an in-depth individual interview application

The purposes of this study were to : (1) identify the faculty and staffs' patronage behaviors, (2) evaluate customer perception and complaint on service quality attributes, (3) diagnose customer needs to construct scheme for building a new faculty foodservice. The qualitative method of this research was proceeded by interviewing 20 individuals. Most respondents considered that 'taste', 'atmosphere', 'clean and sanitation', and 'menu variety' were important rather than 'price' in general faculty foodservice. Therefore, 'taste', 'menu variety', 'atmosphere' were the most important service attributes for remodeling present faculty foodservice.