Abstract
This study aimed to identify differences in food quality, price, service, sanitation, and environment between a university-operated foodservice and an external foodservice contractor and to determine the relationship between customers' perceptions and satisfaction levels in these foodservice providers. Findings indicated that the importance level of food quality at the external foodservice contractor was higher than that at university-operated restaurant, but customers who went to the university-operated restaurant were highly satisfied with the food quality. The result also stressed the importance of food quality to overall satisfaction, more than other factors at both restaurants.
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