Abstract
LEARNING OUTCOME: To identify variables affecting high school student satisfaction with the school foodservice and nutrition program. High school students today are more sophisticated and are exposed at an early age to a variety of dining experiences including fast foods, ethnic cuisines, and fine dining. This has influenced the attributes by which they evaluate school foodservice. A study was conducted with 1217 students from four geographic regions to measure satisfaction. Students were asked 41 questions concerning variety of food, food quality, foodservice staff and aesthetics of the serving and dining area. Stepwise multiple linear regression was used to determine the independent variables (attributes desired by the students) that most highly correlated with the dependent variable (How happy are you with the school foodservice overall ?). Results showed the variables most highly correlated with overall satisfaction were: variety of food offered, flavor of the food, attractiveness of food on the serving line, price for the serving received, ability to meet cultural and ethnic preferences, quality of ingredients used, and foodservice staff appearance. Variety of food offered and flavor of the food accounted for the largest percentage of variance which is consistent with previous research. A statistically significant difference was found (p<.01) between groups that never ate and those that ate 3-5 times per week on dining ambiance, food quality and staff. This shows that satisfaction is associated with purchase behavior in school foodservice. Today it is not enough to prepare healthful, good tasting food. To maintain participation levels and financial stability, school foodservice professionals should evaluate student satisfaction with food quality, variety and other variables that effect satisfaction and participation. These data may then be incorporated into continuous quality improvement and strategic planning.
Published Version
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