Assessment of university faculty needs for developing managerial strategies : an in-depth individual interview application.
- Author:
Il Sun YANG
1
;
Moon Kyung PARK
;
Dong Hoon KIM
;
Seo Young SHIN
;
Hae Young LEE
Author Information
1. Department of Food & Nutrition, Yonsei University, Seoul, Korea.
- Publication Type:Original Article
- Keywords:
customer needs;
faculty foodservice;
qualitative method;
individual interview;
service quality attributes
- MeSH:
Surveys and Questionnaires
- From:Journal of the Korean Dietetic Association
2002;8(1):19-25
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purposes of this study were to : (1) identify the faculty and staffs' patronage behaviors, (2) evaluate customer perception and complaint on service quality attributes, (3) diagnose customer needs to construct scheme for building a new faculty foodservice. The qualitative method of this research was proceeded by interviewing 20 individuals. Most respondents considered that 'taste', 'atmosphere', 'clean and sanitation', and 'menu variety' were important rather than 'price' in general faculty foodservice. Therefore, 'taste', 'menu variety', 'atmosphere' were the most important service attributes for remodeling present faculty foodservice.
