Assessment of university faculty needs for developing managerial strategies : an in-depth individual interview application
Journal of the Korean Dietetic Association
;
: 19-25, 2002.
Artículo
en Coreano
| 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.
Texto completo:
Disponible
Índice:
WPRIM (Pacífico Occidental)
Asunto principal:
Encuestas y Cuestionarios
Tipo de estudio:
Investigación cualitativa
Idioma:
Coreano
Revista:
Journal of the Korean Dietetic Association
Año:
2002
Tipo del documento:
Artículo
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