Level of Customer’s Satisfaction Regarding Food and Service Quality Rendered in a Food Court
Chapter 1
THE PROBLEM AND ITS SETTING
Introduction:
Customers are the lifeblood of every organization. As such, customer satisfaction is its primary goal and profit maximization is only secondary. Most companies in every industry aim to deliver great value in their products and services to maintain a competitive position food quality was found to be the most important factor contributing to customers' overall satisfaction. (Yen-Soon, Moreo, Yeh, 2004). It is suggested that management should pay attention to the freshness, appearance, and nutrition of the food to increase the customers' satisfaction Foodservice is the art and science of planning, preparing, cooking and serving of quality meals in proper quantity. Viewed as a system, foodservice is grouping of separate parts of components working together to attain the goal of serving quality meals. Foodservice had been called “ultimate people business (Payne-Palacio and Theis,2003)”. As a single most important source in any work carry a heavy responsibility for health and well of the people they serve. The important of their good personal habits and using of correct food handling techniques cannot be overemphasized. An outbreak of food-borne illness among those who eat at a foodservice establishment may result from carelessness of the employees. Moreover, food courts also offer foodservice which a lot of people find practical and accessible to their needs and expectations . Food court is generally an indoor plaza or common area within a facility that is contiguous with the counters of multiple food vendors and provides a common area for self-serve dining. Food courts may be found in shopping malls and airports, and in various regions (such as Asia and Africa) may be a standalone development. In some places of learning such as high schools and universities, food courts have also come to replace or complement traditional cafeterias.
Theoretical Framework
This study professed the theory advocated by
THE PROBLEM AND ITS SETTING
Introduction:
Customers are the lifeblood of every organization. As such, customer satisfaction is its primary goal and profit maximization is only secondary. Most companies in every industry aim to deliver great value in their products and services to maintain a competitive position food quality was found to be the most important factor contributing to customers' overall satisfaction. (Yen-Soon, Moreo, Yeh, 2004). It is suggested that management should pay attention to the freshness, appearance, and nutrition of the food to increase the customers' satisfaction Foodservice is the art and science of planning, preparing, cooking and serving of quality meals in proper quantity. Viewed as a system, foodservice is grouping of separate parts of components working together to attain the goal of serving quality meals. Foodservice had been called “ultimate people business (Payne-Palacio and Theis,2003)”. As a single most important source in any work carry a heavy responsibility for health and well of the people they serve. The important of their good personal habits and using of correct food handling techniques cannot be overemphasized. An outbreak of food-borne illness among those who eat at a foodservice establishment may result from carelessness of the employees. Moreover, food courts also offer foodservice which a lot of people find practical and accessible to their needs and expectations . Food court is generally an indoor plaza or common area within a facility that is contiguous with the counters of multiple food vendors and provides a common area for self-serve dining. Food courts may be found in shopping malls and airports, and in various regions (such as Asia and Africa) may be a standalone development. In some places of learning such as high schools and universities, food courts have also come to replace or complement traditional cafeterias.
Theoretical Framework
This study professed the theory advocated by
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