School Voedsel Satisfaction Enquête
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Zakelijk Opleiding enquête voedsel studenten Food Service Schooltevredenheidsonderzoek Beste schooltevredenheidsonderzoek
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8 +, -I A PUBLICA ON FOR CEILD NUTIWION PROFESSIONALS FROM TEE NATIONAL FOOD SFBVICE MANAGEMEW hkmrum RESEARCH CNP’s today are much different from those of 1946 when the school lunch program was first federally funded.. These questions were: l How happy are you with the variety of food offered l The flavor of the food is l Foods on the serving line are attractively presented l School foodservice prices are reasonable for what I get l The choices of food allow me to meet my ethnic and cultural preferences l The quality of the ingredients used is l The appearance of the foodservice staff is OVERALL SATISFACTION BY GRADE This means that if students were more highly satisfied with these seven questions, they were more highly satisfied overall with the school foodservice and nutrition program.. NATIONAL 1 I 0 FOODPUbLIlY STAFF AAllIANCE NUTRlllON DIVERSITY TIME/COST FOODQUALITY STAFF AMBIANCE NU7RITION DIVERSITY rlrE/cosr DISTRICT COMPARISON FACTOR SCORE COMPARISON FABS WILL PROVIDE: IS SATISFACTION RELATED PURCHASE BEHAVIOR TO l l Studentswho eat frequentlyrated the foodservicehigher thanstudentswhonevereatin the foodservice.Thesedata are consistent with other studies in the foodservice industry that showedsatisfaction leads to purchase behavior(Cronin 8 Taylor, 2972).. l l l l Averagescorefor eachsurveyquestion Averagefactorscores derivedthrough statisticalanalysis(Figure2) Comparisons with similarschools in a geographical areaor nationalaverages(Figure 3) Identificationof factorsmostimportantto your students Statisticalanalysisidentifyingquestions correlating mosthighlywith studentsatisfaction A customized letteridentifyingareasof focusfor programenhancement DISTRICTS SUBSCRIBING SCHOOLS WILL RECEIVE l FOR MULTIPLE A graphshowingschoolcomparisons (Figure 4) SCHOOLS OR DISTRICTS SUBSCRIBING MULTIPLE YEARS WILL RECEIVE l FOR A histogramgraphcomparingdataresults(Figure 5) The mostexciting part of the serviceis benchmarking..
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