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Important food and service quality attributes of dining service in continuing care retirement communities

Title
Important food and service quality attributes of dining service 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. 4, pp. 69 - 86
Indexed
SCOPUS scopus
Abstract
The purpose of this study was to evaluate the importance and performance of food and service quality attributes in the provision of foodservice for older adults. This study surveyed the independent living residents of three continuing care retirement communities (CCRCs) in a Midwestern state. Attributes with highest importance rating included food sanitation skills, personal hygiene and clean appearance of wait staff tenderness of meat, and taste and flavor of food. Overall respondents rated perceived service quality attributes higher than food quality attributes. By knowing which attributes are most important to residents, the foodservice manager can determine the specific attributes to promote in order to increase the frequency with which residents eat in the dining room. © 2005 by The Haworth Press, Inc. All rights reserved.
DOI
10.1300/J369v08n04_06
Appears in Collections:
신산업융합대학 > 식품영양학과 > Journal papers
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