Relationship of food quality and food price on international students' satisfaction in UUM cafeterias

• Main Authors: Seladorai, Janaga, Zainol, Noor Azimin
• Format: Conference or Workshop Item
• Language: English
• Published: 2014
• Subjects: G Geography (General)
• Online Access: http://repo.uum.edu.my/13295/1/12.pdf; http://repo.uum.edu.my/13295/; http://www.thic-uum.com/
• Institution: Universiti Utara Malaysia

The food and beverage industry has been a prominent industry in the world.University food service has also become one of the services that need to be considered in order to gratify students by providing food in universities.University foodservice is one of the largest sectors of the food service industry and moreover, college student consumer group is getting larger.The main objective of this paper is to examine the relationship of food quality and food price on international students‘ satisfaction in UUM cafeterias.A mixed-method approach was applied in this study which includes both qualitative and quantitative methods.In order to identify the current research problem, an initial pre-data collection was being done by distributing comment cards to the international students to gain feedback regarding their satisfaction towards food quality and food price while patronizing in UUM cafeterias. Based on the findings, majority of international students were dissatisfied with the taste, freshness, temperature, portion, and price.The second phase of this study, which is quantitative method, was conducted. Multiple regression analysis was done to examine the significant relationship between food quality and food price on international students‘ satisfaction in UUM cafeterias. Results revealed that taste, freshness, portion and price have significant relationship with international students‘ satisfaction. Meanwhile, temperature was not found to be significantly associated with international students‘ satisfaction.The results of this study are important to UUM management to improve cafeteria service in the future.