J Korean Diet Assoc.
2002 Feb;8(1):19-25.
Assessment of university faculty needs for developing managerial strategies : an in-depth individual interview application
- Affiliations
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- 1Department of Food & Nutrition, Yonsei University, Seoul, Korea.
- 2Department of Business Administration, Yonsei University, Seoul, Korea. mkpark0710@yonsei.ac.kr
- 3Research Institute of Food & Nutritional Sciences, Yonsei University, Seoul, Korea.
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.
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