Abstract
This study aimed to create a catering quality scale for university canteens in China. It is based on a questionnaire survey, with a total of 1302 distributed and 844 valid retrieved questionnaires, yielding a 64.8% recovery rate. Catering safety management, employee hygiene management, catering service, food quality, environmental atmosphere, and corporate social responsibility are the six topics primarily covered. In the first step of the scale, the dimensions were developed through EFA. Catering safety management includes kitchen safety, storage safety, and food safety. Employee hygiene management has two dimensions: Employee hygiene knowledge and employee management. Catering service includes service consciousness and a focus on consumers. Environmental atmosphere includes place management and place design. Further, corporate social responsibility encompasses social responsibility and taking care of employees. The second step of the scale involved conducting a CFA, which found a good overall fit of the scale. The results indicated good discriminant validity, convergent validity, and reliability. Moreover, the model comparison showed that the two-level, six-factor model was significantly better than other models.
Highlights
Academic Editor: DuarteFood quality is the most important component in determining a restaurant’s worth [1].The only way to succeed in the restaurant business is to serve high-quality meals
After the exploratory factor analysis (EFA) of the Chinese University Canteen Food Quality Scale constructed in this study, the scale is divided into 12 dimensions: Kitchen safety, storage safety, food safety, employee hygiene knowledge, employee management, service consciousness, focus on consumers, food quality, place management, place design, social responsibility, and caring for employees
This study is mainly conducted through a questionnaire survey, a literature analysis, and the modified Delphi method to construct a Chinese university canteen food quality scale by performing exploratory and confirmatory factor analysis and determining food safety management, employee hygiene management, and catering services, food quality, environmental atmosphere, and corporate social responsibility through six dimensions and thirty-seven indicators
Summary
Food quality is the most important component in determining a restaurant’s worth [1]. The only way to succeed in the restaurant business is to serve high-quality meals. Food attractiveness, and food acceptability, according to Sulek and Hensley [2], are the three key aspects that influence the quality of food, including flavor, appearance, texture, color, temperature, and portion size. One of the most critical aspects of food quality is food safety. According to a report published by the World Health Organization [3], there are approximately 2 million instances of incurable food poisoning per year in non-industrialized nations, as well as an estimated 600 million cases of foodborne disease (FBD) and inadequate food safety. 420,000 individuals died as a result of poor hygiene habits.
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