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Using focus groups to determine specific attributes that influence the evaluation of quality food and service quality in continuing care retirement communities

Title
Using focus groups to determine specific attributes that influence the evaluation of quality food and service quality in continuing care retirement communities
Authors
Seo S.Shanklin C.W.
Ewha Authors
서선희
SCOPUS Author ID
서선희scopus
Issue Date
2006
Journal Title
Journal of Foodservice Business Research
ISSN
1537-8020JCR Link
Citation
vol. 8, no. 1, pp. 35 - 51
Indexed
SCOPUS scopus
Abstract
Residents' perceptions of the specific quality attributes of food and service that affect the quantity of food consumed and their satisfaction with the dining service were explored. Eight focus groups composed of 45 residents were conducted in three continuing care retirement communities. When asked to identify the two most important, attributes affecting food quality, the participants identified flavor/taste and texture/tenderness of meat. Appearance of staff and attentiveness of service were the most important attributes affecting service quality. These results can be used in identifying strategies to enhance the quality of food and service and overall satisfaction and developing an instrument to evaluate residents' satisfaction. © 2005 by The Haworth Press, Inc. All rights reserved.
DOI
10.1300/J369v08n01_04
Appears in Collections:
신산업융합대학 > 식품영양학과 > Journal papers
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