Analysis of the Decision to Select a Food Production System for School Foodservice

Nettles, Mary Frances; Gregoire, Mary B.

doi:10.1016/s0002-8223(99)00520-9

Cited by 5 publications

(7 citation statements)

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“…The combination of graduate and bachelor's degrees (67.5%) is slightly lower than the 75% reported by Longley (2007) and Thornton (2007) but higher than the 52% reported by Schweitzer (2007) foodservice as the person-in-charge. Years of experience in foodservice operations was slightly higher than reported by Hwang and Sneed (2004), Nettles and Gregoire (2000), and Youn and Sneed (2003).…”

Section: Characteristics Of Districtscontrasting

confidence: 57%

An assessment of performance measures in child nutrition programs

Hanna

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I would like to extend a special thanks to my family, professors, friends, and coworkers that made this educational journey a possibility. From my grandfather, Louie Field who many years ago made education important and special by taking his grandchildren to lunch when we made the honor roll in high school; to my parents, Wayne and Lois Northway, whose question was not if I was going to college, but which college was I going to attend-it is their love and support that inspired in me the value of education. This journey would not have been possible without my husband, Roger, who not only provided love and support, but also spent countless hours researching articles, developing a SFS director's database, helping me understand statistics, and making meals or cleaning the house while I studied. Even though my children, Stacy and Will were not a home, they were of immense help as they provided encouragement, support, and love as well as proofing papers or presentations and calling school districts for the director's name and e-mail address. Thanks to my brothers and sisters who understood when I was unable to be with them because I was studying.

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Section: Characteristics Of Districtscontrasting

confidence: 57%

An assessment of performance measures in child nutrition programs

Hanna

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“…Based on these studies, researchers found that customer satisfaction is related to internal and external expectation factors (Knutson, 2000;Nicolau, 2002;Pagliarini, Gabbiadini, & Ratti, 2005). Nettles and Gregoire (2000) found that the internal factors considered in selecting a food production system included satisfaction with food quality, food safety concerns, temperature of food at service, and holding time of prepared food. The performance measures of food including variety, quality, nutrition, portion size, and price are the most critical factors in determining an overall rating of service (Johnston & Upton, 1991;McFarlane & Pliner, 1997 Lo, Tan, and Qu (2005) suggested that a restaurateur consider the importance of atmosphere as equal to, or even more important than, the food itself.…”

Section: Consumers' Satisfactionmentioning

confidence: 99%

Factors Affecting the Foodservice Satisfaction of Food Contractor Operations—A Case Study of an Employee Cafeteria in a High-Tech Manufacturing Plant in Taiwan

2010

Journal of Culinary Science & Technology

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The purpose of this study was to examine the affecting factors of a foodservice system and the satisfaction for the food contractor operations. Three hundred and thirty-nine questionnaires were received. Statistical analyses employed included descriptive analysis, factor analysis, t-test, and one-way analysis of variance (ANOVA). Quality and hygiene, menu, and environment were the three main satisfaction factors. The first-ranked of these items was environment, followed by menu and quality and hygiene. Gender and age were not significant among the three foodservice satisfaction factors. However, office employees were more satisfied than manufacturing employees in menu factor. Regression analysis showed that menu, quality and hygiene, and environment could explain the overall food contractor operation's satisfaction about 64.8%.

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“…taste, odor, texture) characteristics which are combined with the influences of non-sensory factors, including food-related expectations and attitudes (Rozin, 1996;Shepherd, 1989), health claims (Vickers, 1993), ethical concerns (Sparks, Shepherd, and Frewer, 1995) and mood (Roger, 1996). Nettles and Gregoire (2000) found that the factors considered in selecting a food production system included satisfaction with food quality, food safety concerns, temperature of food at service, and holding time of prepared food. The performance measures of food including variety, quality, nutrition, portion size, and price are known to be the most critical factors in determining an overall rating of service (Johnston and Upton, 1991;McFarlane and Pliner 1997).…”

Section: Customer's Satisfaction and Revisiting Intentionmentioning

confidence: 99%

The Relationships Between Brand Attitude, Customers' Satisfaction and Revisiting Intentions of the University Students–A Case Study of Coffee Chain Stores in Taiwan

Ko¹,

Chiu²

2008

Journal of Foodservice Business Research

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The purpose of this research study was to investigate brand attitudes, which are associated with customer satisfaction, and the relationships between brand attitude, consumer satisfaction, and revisiting intentions of university students to coffee chain stores situated in the areas adjacent to universities. The purpose behind doing so was to provide appropriate marketing plan suggestions to the stores. The dimensions pertaining to brand attitude included cognitive, affective and conative components. The affective component mean value proved to be much higher than those of the cognitive and conative components. Regression analysis showed that customer satisfaction was a positive predictor of the affective, cognitive and conative components. The effect of brand attitude 80 JOURNAL OF FOODSERVICE BUSINESS RESEARCH on participants' willingness to revisit was mediated by their perceived level of satisfaction.

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Analysis of the Decision to Select a Food Production System for School Foodservice

Cited by 5 publications

References 0 publications

An assessment of performance measures in child nutrition programs

An assessment of performance measures in child nutrition programs

Factors Affecting the Foodservice Satisfaction of Food Contractor Operations—A Case Study of an Employee Cafeteria in a High-Tech Manufacturing Plant in Taiwan

The Relationships Between Brand Attitude, Customers' Satisfaction and Revisiting Intentions of the University Students–A Case Study of Coffee Chain Stores in Taiwan

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