Assessment of university faculty needs for developing managerial strategies : an in-depth individual interview application
Journal of the Korean Dietetic Association
;
: 19-25, 2002.
Article
in Korean
| WPRIM
| ID: wpr-168551
ABSTRACT
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.
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Surveys and Questionnaires
Type of study:
Qualitative research
Language:
Korean
Journal:
Journal of the Korean Dietetic Association
Year:
2002
Type:
Article
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