Something to chew on: assessing what students want from campus dining services

IF 3.5 Q2 BUSINESS
Luana Nanu, Imran Rahman, Mark Traynor, Lisa Cain
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引用次数: 0

Abstract

Purpose

This exploratory study aims to integrate both quantitative and qualitative methods to examine the influence of contemporary university dining attributes and practices on student patronage.

Design/methodology/approach

First, a review of the extant literature on-campus dining in universities was conducted. Second, innovative practices of on-campus dining facilities of a large public university were identified. Finally, student perceptions of those practices were examined using a mixed method approach.

Findings

The review of literature uncovered 49 articles across 35 years on key topics such as food waste, healthy eating, and service evaluation. From site tours and interviews with related personnel, 40 innovative on-campus dining practices were identified.

Research limitations/implications

Importance ratings revealed cleanliness of the environment, fresh fruit and vegetables, and digitally enabled ordering, as the top three highest rated practices. Factor analysis unveiled six factors that students find important: food diversity, good standards, innovativeness, quick options, menu variety, and fish and seafood. The thematic analysis further revealed four overarching themes (convenience, familiarity, food offerings, and value) and 13 subthemes which complemented the quantitative results.

Originality/value

In addition to shedding post-pandemic light on students’ dining needs, it highlights the paucity of theory used to support extant studies and suggests a novel theoretical underpinning.

咀嚼:评估学生对校园餐饮服务的需求
目的 这项探索性研究旨在综合运用定量和定性方法,研究当代大学餐饮设施和做法对学生就餐的影响。其次,确定了一所大型公立大学校园餐饮设施的创新做法。最后,采用混合方法考察了学生对这些做法的看法。研究结果文献综述发现了 49 篇文章,涉及食物浪费、健康饮食和服务评估等关键主题,时间跨度长达 35 年。通过实地考察和对相关人员的访谈,确定了 40 项创新的校内餐饮实践。研究局限性/意义重要性评分显示,环境清洁度、新鲜水果和蔬菜以及数字化点餐是评分最高的前三项实践。因素分析揭示了学生认为重要的六个因素:食物多样性、良好标准、创新性、快速选择、菜单多样性以及鱼类和海鲜。专题分析进一步揭示了四个总体主题(方便、熟悉、食品供应和价值)和 13 个次主题,对定量结果进行了补充。原创性/价值除了揭示大流行后学生的就餐需求外,它还强调了用于支持现有研究的理论的匮乏,并提出了新的理论基础。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Young Consumers
Young Consumers BUSINESS-
CiteScore
5.90
自引率
6.70%
发文量
20
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