Exploring customer satisfaction with university cafeteria food services. An empirical study of Temptation Restaurant at Taylor’s University, Malaysia

[1] Amick, D. J. & Walberg, H. J. (1975). Introductory Multivariate Analysis, California: McCutchan Publishing Corporation, ch. 7Search in Google Scholar

[2] Amelia, M., & Garg, A. (2016). First Impression in a Fine Dining Restaurant. A Study of ‘C’ Restaurant in Tampere, Finland. European Journal of Tourism, Hospitality, and Recreation, 7(2), 100-111. doi:https://doi.org/10.1515/ejthr-2016-001210.1515/ejthr-2016-0012Open DOISearch in Google Scholar

[3] Andaleeb, S., & Caskey, A. (2007). Satisfaction with Food Services: Insight from a College Cafeteria. Foodservice Business Research Journal, 10(2), 51-6510.1300/J369v10n02_04Search in Google Scholar

[4] Baharun, R, Awang, Z & Padlee, S.F. (2010), International students’ choice criteria for selection of higher learning in Malaysian private universities, African Journal of Business Management, 5(12), 4704-4714Search in Google Scholar

[5] Bisogni, C. A., Falk, L. W., Madore, E., Blake, C. E., Jastran, M., Sobal, J., & Devine, C. M. (2007). Dimensions of Everyday Eating and Drinking Episodes. Appetite, 48(2), 218-23110.1016/j.appet.2006.09.00417088011Open DOISearch in Google Scholar

[6] Bolton, R. N., & Shankar, V. (2003). An Empirically derived Taxonomy of Retailer Pricing and Promotion Strategies. Journal of Retailing, 79(4), 213-22410.1016/j.jretai.2003.09.005Open DOISearch in Google Scholar

[7] Chang, M. D., Suki, N. M., & Nalini, A. (2014). A Structural Approach on Students’ Satisfaction Level with University Cafeteria. Asian Social Science, 10(18), 202-209Search in Google Scholar

[8] Churchill, A. G. (1995). Marketing Research: Methodological Foundations (6th ed.). New York: Dryden PressSearch in Google Scholar

[9] Churchill, G. A. (1979). Marketing Research: Methodological Foundations. Hinsdale, Illinois: Dryden PressSearch in Google Scholar

[10] DellaValle, D. M., Roe, L. S., & Rolls, B. J. (2005). Does the consumption of caloric and non-caloric beverages with a meal affect energy intake? Appetite, 44(2), 187-19310.1016/j.appet.2004.11.00315808893Search in Google Scholar

[11] Deshpande, S., Basil, M. D., & Basil, D. Z. (2009). Factors influencing healthy eating habits among college students: An application of the health belief model. Health Marketing Quarterly, 26(2), 145-16410.1080/0735968080261983419408181Search in Google Scholar

[12] Dollah S.N., Mansor, N., Mohamed, M. (2012). Exploring the major determinants of student satisfaction on university cafeteria food services: A Malaysian case. Interdisciplinary Journal of Research in Business 2(7), 62-73Search in Google Scholar

[13] Flegal, K. M., Carroll, M. D., Ogden, C. L., & Curtin, L. R. (2010). Prevalence and Trends in Obesity among US Adults, 1999-2008. The Journal of the American Medical Association, 303(3), 235-24110.1001/jama.2009.201420071471Search in Google Scholar

[14] Garg, A. (2014). Mechanic clues vs. humanic clues: Students’ perception towards service quality of fast food restaurants in Taylor’s University campus. Procedia - Social and Behavioural Sciences, 144(1), 164-17510.1016/j.sbspro.2014.07.285Search in Google Scholar

[15] Ha, J., & Jang, S. (2010). Effects of service quality and food quality: The moderating role of atmospherics in an ethnic restaurant segment. International Journal of Hospitality Management, 29(3), 520–529. doi:10.1016/j. ijhm.2009.12.00510.1016/j.ijhm.2009.12.005Open DOISearch in Google Scholar

[16] Hensley, R. L., & Sulek, J. (2007). Customer satisfaction with waits in multi-stage services. Managing Service Quality, 17(2), 152-17310.1108/09604520710735173Search in Google Scholar

[17] Herrmann, A., Xia, L., Monroe, K. B., & Huber, F. (2007). The influence of price fairness on customer satisfaction. Journal of Product & Brand Management, 16(1), 49-5810.1108/10610420710731151Search in Google Scholar

[18] Hwang, L., Eves, A., & Desombre, T. (2003). Gap analysis of patient meal service perceptions. International of Health Care Quality Assurance, 16(9), 143-15310.1108/09526860310470874Search in Google Scholar

[19] Hyun, S. (2010). Predictors of relationship quality and loyalty in the chain restaurant industry. Cornell Hotel and Restaurant Administration Quarterly, 51(2), 251-267Search in Google Scholar

[20] Inkumsah, W. A. (2011), Measuring Customer Satisfaction in the Local Ghanaian Restaurant Industry, European Journal of Business and Management, 3(2), 153-166Search in Google Scholar

[21] Jaeger, S. R., Marshall, D. W., & Dawson, J. (2009). A quantitative characterization of meals and their contexts in a sample of 25 to 49-year-old Spanish people. Appetite, 52(2), 318-32710.1016/j.appet.2008.11.004Search in Google Scholar

[22] Joung, H., Lee, D., Kim, H., Ahn, J., & Huffman, L. (2011). Evaluating on-campus dining service using importance-performance analysis. Retrieved from http://scholarworks.umass.edu/: http://scholarworks.umass.edu/gradconf_hospitality/2011/Presentation/58/Search in Google Scholar

[23] Kim, W. G., & Kim, H. B. (2004). Measuring customer-based restaurant brand equity. Cornell Hotel & Restaurant Administration Quarterly, 45(2), 115-13110.1177/0010880404264507Search in Google Scholar

[24] Koster, E. P. (2009). Diversity in the determinants of food choice. A psychological perspective. Food Quality and Preference, 20(2), 70-8210.1016/j.foodqual.2007.11.002Open DOISearch in Google Scholar

[25] Lee, S.-H., Liaw, M. S., Lee, K.-S., & Rha, Y.-A. (2016). International Students’ Perception on University Cafeteria in Malaysia. Culinary Science & Hospitality Research, 22(6), 24-3210.20878/cshr.2016.22.6.003003003Search in Google Scholar

[26] Lee, S. (2004). College students’ perception and preference of brand name food services in university dining operations. (Published Master Thesis). Stillwater, Oklahoma: Faculty of the Graduate College of the Oklahoma State UniversitySearch in Google Scholar

[27] Li, G. (2008). Difficulties facing university catering service work and responses. Science and Technology Information, 14, 72-73Search in Google Scholar

[28] Martin-Consuegra, D., Molina, A., & Esteban, A. (2007). An integrated model of price, satisfaction, and loyalty: An empirical analysis in the service sector. Journal of Product & Brand Management, 16(7), 459-46810.1108/10610420710834913Search in Google Scholar

[29] McCall, M., & Lynn, A. (2008). The effects of restaurant menu item descriptions on perceptions of quality, price, and purchase intention. Journal of foodservice business research, 11(4), 439-44510.1080/15378020802519850Search in Google Scholar

[30] Mehrens, W. A., & Lehmann, I. J. (1987). Using Standardised Tests in Education. New York: LongmanSearch in Google Scholar

[31] Meyer, M. K., & Conklin, M. T. (1998). Variables Affecting High School Students’ Perceptions of School Foodservice. Journal of the American Dietetic Association, 98(12), 1424-142910.1016/S0002-8223(98)00322-8Open DOISearch in Google Scholar

[32] Nadzirah, S., Ab-Karim, S., Ghazali, H., & Othman, M. (2013). University foodservice: An overview of factors influencing the customers’ dining choice. International Food Research Journal, 20(3), 1459-1468Search in Google Scholar

[33] Namkung, Y., & Jang, S. (2008). Are highly satisfied restaurant customers really different? A quality perception perspective. International Journal of Contemporary Hospitality Management, 20(2), 142-155. Doi: 10.1108/0959611081085213110.1108/09596110810852131Open DOISearch in Google Scholar

[34] Ng, Y. (2005). Study of the impact of customer satisfaction on intention to return and return intention, and word-of-mouth endorsement in university dining operations. (Published master thesis). Oklahoma. USA: Graduate College of Oklahoma State University, StillwaterSearch in Google Scholar

[35] Norhati, I., & Nur Hafisah, F. (2013). Informal Setting for Learning on Campus: Usage and preference. Procedia - Social and Behavioural Sciences, 105, 344-35110.1016/j.sbspro.2013.11.036Search in Google Scholar

[36] Nunnally, J. C. (1967). Psychometric theory. New York: McGraw-HillSearch in Google Scholar

[37] Nunnally, J. C. (1978). Psychometric Theory. New York: Mcgraw-HillSearch in Google Scholar

[38] Oh, H. (2000). Diners’ perception of quality, value, and satisfaction: A practical viewpoint. Cornell Hotel and Restaurant Administration Quarterly, 41(3), 58-6610.1177/001088040004100317Open DOISearch in Google Scholar

[39] Oliver, R. L., & Swan, J. E. (1989). Consumer perceptions of interpersonal equity and satisfaction in transactions: A field survey approach. Journal of Marketing, 53(2), 21-3510.1177/002224298905300202Search in Google Scholar

[40] Pallant, J. F. (2005). SPSS Survival Manual (2nd ed.). Crows Nest, New South Wales, Australia: Allen & UnwinSearch in Google Scholar

[41] Parsuraman, A., Berry, L. L., & Zeithmal, V. A. (1991). Refinement and Reassessment of the SERVQUAL scale. Journal of Retailing, 67(4), 420-450Search in Google Scholar

[42] Paswan, A. K., Spears, N., & Ganesh, G. (2007). The Effect of Obtaining One’s Preferred Service Brand on Consumer Satisfaction and Brand Loyalty. Journal of Services Marketing, 21(2), 75-8710.1108/08876040710737840Open DOISearch in Google Scholar

[43] Qin, H., & Prybutok, V. R. (2009). Service Quality, customer satisfaction and behavioural intentions in the fast-food restaurant. International Journal of Quality and Service Sciences, 1(1), 78-9510.1108/17566690910945886Search in Google Scholar

[44] Raman, S., & Chinniah, S. (2011). An investigation on higher learning student’s satisfaction on food services at the university cafeteria. Journal of Research in Commerce, IT & Management, 1(2), 12-16Search in Google Scholar

[45] Saglik, E., Gulluce, A., Kaya, U., & Ozhan, C. (2014). Service quality and customer satisfaction relationship: A research in Erzurum Ataturk university refectory. American International Journal of Contemporary Research, 4(1), 100-117Search in Google Scholar

[46] Schmitt, N. (1996). Uses and abuses of coefficient alpha. Psychological Assessment, 8(4), 350-35310.1037/1040-3590.8.4.350Open DOISearch in Google Scholar

[47] Soriano, D. (2003). The Spanish restaurant sector: Evaluating the perception of quality. Journal of Service Industries, 23(2), 183-19410.1080/02642060412331300952Search in Google Scholar

[48] Story, M., Kaphingst, K. M., Robinson-O’Brien, R., & Glanz, K. (2008). Creating Healthy Food and Eating Environments: Policy and Environmental Approaches. Annual Review of Public Health, 29(1), 253-27210.1146/annurev.publhealth.29.020907.09092618031223Open DOISearch in Google Scholar

[49] Tam, J. L. (2008). Brand Familiarity: Its effect on satisfaction evaluations. Journal of Services Marketing, 22(1), 3-1210.1108/08876040810851914Open DOISearch in Google Scholar

[50] Tan, Q., Oriade, A., Fallon, P. (2014). Service quality and customer satisfaction in Chinese fast food sector: A proposal for CFFRSERV. Advances in Hospitality and Tourism Research 2(1), 30-53Search in Google Scholar

[51] Woo, G. K., Ng, C. N., & Kim, Y. S. (2009). Influence of Institutional DINESERV on Customer Satisfaction, Return Intention, and Word-of-Mouth. International Journal of Hospitality Management, 28, 10-1710.1016/j.ijhm.2008.03.005Open DOISearch in Google Scholar

[52] Xi, L., & Shuai, Z. (2009). Investigation of customer satisfaction in student food service. An example of student cafeteria in NHH. Quality and Service Sciences International Journal, 1(1), 113-12410.1108/17566690910945903Search in Google Scholar

[53] Yilmaz, E. (2008). Toplam Kalite Yönetimi ve İnsan Merkezli Kütüphanecilik. Symposium of scientific communication and knowledge management (Gazi Üniversitesi, Ankara, 12–14 September 2006) (pp. 185-211). Ankara: Üniversite ve Araştırma Kütüphanecileri DerneğiSearch in Google Scholar

[54] Yuksel, A., & Yuksel, F. (2002). Measurement of tourist satisfaction with restaurant services: A segment-based approach. Journal of Vacation Marketing, 9(1), 52-6810.1177/135676670200900104Search in Google Scholar