Meyer M K, Conklin M T
National Food Service Management Institute, Division of Applied Research, University of Southern Mississippi, Hattiesburg 39406, USA.
J Am Diet Assoc. 1998 Dec;98(12):1424-31. doi: 10.1016/S0002-8223(98)00322-8.
To determine if student satisfaction with high school foodservice is directly related to participation in the foodservice.
A valid and reliable survey was conducted in a variety of classes such as English, history, and health science in grades 9 through 12, representing students aged 13 through 19 years. Students were asked 38 questions concerning variety of food, food quality, foodservice staff, aesthetics of the serving and dining area, and demographics.
SUBJECTS/SETTING: The study was conducted with 1,823 students from 9 schools representing 4 geographic regions.
Stepwise multiple regression was used to determine the independent variables (attributes desired by the students) that most highly correlated with the dependent variable (satisfaction with the school foodservice overall).
Variables most highly correlated with overall satisfaction were variety of food offered, flavor of food, attractiveness of food on the serving line, staff smiling and greeting students, quality of food choices, choices that allow students to meet cultural and ethnic preferences, courteousness of the staff, and quality of ingredients. Variety of food offered was the best predictor of satisfaction. A statistically significant difference was found (P<.01) between groups that never ate school lunch and those that ate school lunch 3 to 5 times per week on dining ambiance, food quality, and staff. The results indicate that satisfaction with foodservice is associated with purchase behavior in school foodservice programs.
School foodservice and nutrition programs are critically important for providing nutrition to millions of our future leaders. Today it is not enough to prepare healthful, good-tasting food. High school students are sophisticated and are exposed at an early age to a variety of dining experiences including fast foods, ethnic cuisine, and fine dining. These factors have influenced the attributes students use to evaluate school foodservice. To maintain participation levels and financial stability, school foodservice professionals should evaluate student satisfaction with food quality, variety, and other variables that affect overall satisfaction and participation. These data may then be incorporated into continuous quality improvement and strategic planning. Marketing must be incorporated into the strategic plan to influence student participation.
确定高中生对学校餐饮服务的满意度是否与参与学校餐饮服务直接相关。
在9至12年级的各种课程（如英语、历史和健康科学）中进行了一项有效且可靠的调查，这些课程的学生年龄在13至19岁之间。学生们被问及38个问题，涉及食物种类、食物质量、餐饮服务人员、就餐区域的美观程度以及人口统计学信息。
对象/场所：该研究对来自9所学校、代表4个地理区域的1823名学生进行。
采用逐步多元回归来确定与因变量（对学校餐饮服务的总体满意度）相关性最高的自变量（学生期望的属性）。
与总体满意度相关性最高的变量包括提供的食物种类、食物味道、餐台上食物的吸引力、工作人员微笑并问候学生、食物选择的质量、能满足学生文化和种族偏好的选择、工作人员的礼貌程度以及食材质量。提供的食物种类是满意度的最佳预测指标。在从未吃过学校午餐的学生群体和每周吃3至5次学校午餐的学生群体之间，在就餐氛围、食物质量和工作人员方面发现了具有统计学意义的差异（P<.01）。结果表明，对餐饮服务的满意度与学校餐饮服务项目中的购买行为相关。
学校餐饮服务和营养项目对于为数百万未来的领导者提供营养至关重要。如今，仅仅准备健康、美味的食物是不够的。高中生很成熟，并且在很小的时候就接触到各种就餐体验，包括快餐、民族美食和高档餐饮。这些因素影响了学生用于评估学校餐饮服务的属性。为了维持参与度和财务稳定性，学校餐饮服务专业人员应评估学生对食物质量、种类以及其他影响总体满意度和参与度的变量的满意度。这些数据随后可纳入持续质量改进和战略规划中。必须将市场营销纳入战略计划以影响学生的参与度。
