• Journal of the East Asian Society of Dietary Life
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• v.2 no.1
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• pp.57-68
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• 1992

In order to obtain the information on the status of using university cafeteria and students' preferences, the survey was conducted through questionaires to 434 students(male:195, female : 239) of 8 universities - 2 universities employed dietitian and 6 universities which didn't employ dietitian -through all the area of Incheon from 19th November 1990 to 14th December, 1990. The results obtained were as follows. 1) For keeping temperature of meals until service to students Refrigerator or warming cabinet or putting meals on low flames were used, and the amount for one person was almost decided by rough estimation by experience. All the foods remained were discarded. Also most of the cooking manager's age were from 50 to 59 and almost cooking managers graduated middle school. The fuel to cook was gas or kerosene. Method to disinfect tableware was boiling. 2) In case of the frequency of using university cafeteria, male students used cafeteria more often than female students, and regardless of sex students made use of cafeteria for lunch more than for breakfast and supper. Students also used university cafeteria not employing dietitian more than cafeteria employing dietitian. Disregarding of male, female, cafeteria employing cafeteria not employing dietitian, all students pointed out that main reason for using cafeteria were 'low price' and 'no other place to eat' And minor reasons were ' good taste' and 'meal quality'. On the contrary, the case of not using cafeteria were 'waiting in line' to male students, 'poor taste' to female students, 'waiting in line' and 'no varieties' on the cafeteria which employed dietitian, 'poor taste' and 'poor hygienes' on the cafeteria which didn't employ dietitian. 3) Considering of the preferences of menu, both male and female students liked "Bibim Bab" And male students prefered meals which contained broth both but female students prefered a light meals. 4) the difference of preferences showed that female student's preferences were high at all foods, and the preferences of fruits were high for both students. In detail, male students liked port, liver and small intestine of cattle, oyster and beans boiled in soysauce. But female students likde milk, yogurt and cucumber.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.24-32
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• 2016

The number of higher education institutions in Malaysia is increasing and continuously attracts a large number of international students. Therefore, it is important for foodservice operator to understand the perception of international students towards the university cafeteria in order to create student satisfaction. The aim of this study was to identify the perception of international students towards the university cafeteria, and this paper explored four research questions in order to identify the factors affecting it. The findings of this paper included a list of factors such as food quality, choices and sanitation, price, ambience and facilities and service quality of the cafeteria. This research significantly enabled the foodservice operators to gain deeper knowledge about the factors that influence the perception of international students towards the university cafeteria, which can meet the quality standards of the university.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.113-118
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• 1992

Seven hundred college students in Seoul area were surveyed to obtain the information about utilization on school cafeteria from September 11 to 18, 1991. The results of this study showed that 80% of college students were eating more than 1 to 2 meals per week at school cafeteria. The main reason for eating at school cafeteria was low meal price. The main reason for not eating at school cafeteria was tasteless meal. Male students were more satisfied price, appearance and nutrition of meal, and variety of side dishes than female students. Majority of college students were expected the improvement of taste and quality of meal, and choice of menu to school cafeteria.

• The Journal of Asian Finance, Economics and Business
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• v.6 no.1
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• pp.187-194
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• 2019

This study examined that what attributes of student satisfaction are more important when students use university cafeterias. Factors that are considered to be more crucial when students use a cafeteria, such as menu, taste, price, and cleanliness, were tested. Based on the research of previous studies, it assumed that the selection attributes of students' cafeteria were menu, taste, price, and cleanliness. With 301 surveyed questionnaires, the study was carried out by AMOS 23.0 and the Structural Equation Model was used for examining the hypotheses as statistical method in this study. In consequence of the hypothesis test on the main effect, the factors such as the menu, taste, price and cleanliness were found to significantly affect satisfaction. Then, the moderating role of gender, age and allowance was analyzed. However, students' university cafeteria selection attributes differed depending on their allowance only. The path coefficients from menu to satisfaction were more significant in the group with a smaller allowance, while the path coefficient from price to satisfaction was more significant in the group with a larger allowance. The study analyzed that the effect of selection attribute of students' cafeteria on the satisfaction, and influence of students' allowance, and provide meaningful implications when they choose the attributes.

• Journal of Nutrition and Health
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• v.15 no.2
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• pp.107-118
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• 1982

In order to obtain the information on the meal behaviors and the status of using university cafeteria, the survey was conducted through the questionaries to 2,425 students (Male : 48.8%, Female : 51.2%) of 9 universities throughout Korea. While most of the male students were having breakfast regularly (M : 70.7%, F : 52.7%), the female students enjoyed snacks for lunch (M : 21.8%, F : 55.0%) or between meals (M : 42.0%, F : 81.0%). Most of the subjects thought that skipping breakfast had bad influence on health. The male students had their lunch at the cafeteria more frequently than the female students. And the students in the universities without off campus dining facilities used cafeteria often. The students in the university-managed cafeteria also used the facilities more often than the rental situation. Other lunch habits in the case of not eating at the cafeteria were ‘bring lunch’ and ‘eat off-campus’. The main reasons for not eating at the cafeteria were ‘too crowded’(28.3%) and ‘waiting in long time'(28.0%). Only 4.9% of the students were satisfied with the menu, but the nearly half (42.3%) showed unsatisfaction largely because of the limited choice of menu Students pointed out the taste and the nutritional quality of the menu should be improved firstly. Another strong complaint was waiting in line.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.91-102
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• 2006

The goal of this study was to find the way of reduction on food wastes in the university cafeteria. Four hundred and two students from three universities in Daejeon city were surveyed. The data were analyzed by SAS program. The results were summarized as followings: 24.95% of the total users use the university cafeteria everyday. Reasons for the utilization were listed as time saving 31.40%, near place 26.73%, low price 23.16% and no other place to eat 17.82%. Recommendations for the improvements of university cafeteria were listed as menu variation 38.26%, taste 37.83%, price decrease 10.43%. Female students left more food wastes than male students and most leaving food was side dish than Bab, Guk and Kimchi. The major reason of leaving foods was shown to be influenced by the taste and amount of foods supplied in university cafeteria. And they preferred kimchibock-kumbab to other kinds of bab. But they disliked Flounderjolim, pickled anchovies, Ggonchigui, Ginger, Burdock, Lotus root and Crown daisy. The perception of users on the reduction of food waste was 84.10% of total students. The students who know on the method of food wastes treatment were 58.26%. Improvement for reduction of food wastes of university cafeteria can be summarized to emphasize on taste, menu variation, adequate of serving size, also that should be conduct studies for systematic administration method and standard education for reduction of food waste.

• Korean Journal of Community Nutrition
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• v.4 no.4
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• pp.587-593
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• 1999

The purpose of this study were to : (a) analyzed price elasticity of university students in foodservice operations and (b)provide insight for price decision-making. Questionnaires were composed of price elasticity, the utilization and opinions of students on university foodservice operations, and demographic information regarding respondents. The questionnaires were distributed to 600 university students of 6 universities located in Seoul. Statistical data analysis was completed using the SAS package for descriptive analysis, t-test, ANOVA, and Pearson’s correlation. The results of this study can be summarized as follows: The average price for lunch was ￦1,663 for campus food, and ￦2,965 for off-campus restaurants. The frequency of utilizing the university cafeteria was fairly high. Students felt that the proper price for lunch was ￦1,446, presenting a lower price than the actual average price for lunch. The price elasticity was investigated in relation to the change in utilization rate when these was a price increase. The price elasticity was 2.03, with significant differences between sex, age, and major. The groups utilizing the university cafeteria frequently, taking longer time to go to off-campus or that were satisfied with the university cafeteria, had a lower price elasticity than those that did not. The results of this study suggest that predicting the price elasticity of the target market would assist the pricing policy, and the fact that the same students have different price elasticity by place and atmosphere can be used in marketing strategies.

• The Journal of the Korea Contents Association
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• v.17 no.2
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• pp.637-645
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• 2017

This study researched the toothbrushing behavior and perception of oral health condition in accordance with the use of cafeteria, 280 Students of 28 high schools in Daegu and Gyeongbuk to identify the relationship between cafeteria use and oral health. and then obtained statistically significant results like below. Toothbrushing after meals and snacks was high with female students and Grade3. Rinsing mouth for ten times or more after toothbrushing was high with female students and private car while the use of oral care products was high with female students, Grade3, and private car. The whole average frequency of using cafeteria was 2.26 while the perception of oral health condition was 3.44. The frequency of using cafeteria was high with Grade2, before time for school, and lots of allowance. The perception of oral health condition was high with male students, school bus, and lots of allowance. The frequency of using cafeteria in accordance with toothbrushing behavior was high with toothbrushing for longer than three minutes(2.45) while the perception of oral health condition was high in case when using oral care products(3.32). In the results of multiple regression analysis to understand the influence of perception of oral health condition, general characteristics, and toothbrushing behavior on the frequency of using cafeteria, it was analyzed like Y(frequency of using cafeteria)=-952+.393(perception of oral health condition)- 1.721(time for school)+ .991(allowance)+ 1.124(duration of toothbrushing). Based on the results above, it would be necessary to establish the educational system to continuously practice the correct oral health care education in school.

• Journal of the Korean Dietetic Association
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• v.22 no.4
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• pp.261-271
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• 2016

This study was performed to determine lunch eating patterns and compare dietary habits among university students according to major lunch place. The subjects were 800 students from a university in Gyeonggi-do, and information was obtained by self-administered questionnaire. Data were compared among groups according to major lunch place (school cafeteria n=236, off-campus private restaurant n=73, on-campus private food shop n=134, delivery food n=119, convenient store n=238). Compared to male students, more female students ate at convenient stores (37.8% vs. 17.5%, respectively) while less ate at school cafeterias as the major lunch place. The on-campus private food shop group (19.1 year) were younger than the other groups (20.4~20.8 year). Dietary habits were significantly better in the school cafeteria group (65.55 out of 100) than in the other groups (60.33~62.66) (P<0.01). However, the satisfaction with school cafeterias was significantly lower than those with the other lunch places (P<0.01), and the most frequently answered reason for dissatisfaction was "not taste good" (51.0%). Despite having the lowest satisfaction among the five lunch places, eating at school cafeterias may be associated with better dietary habits in university students. Therefore, this study is able to provide basis for encouraging school cafeteria utilization for university students and for strategy development to improve university students' lunches.

• Korean Institute of Interior Design Journal
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• v.17 no.5
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• pp.91-98
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• 2008

The cafeteria is one of the welfare facilities in the college and crowed with students during lunchtime because of the various menu, saying time and cheap price. In designing the cafeteria, we have to consider the users' needs and the factors which effect on their satisfaction and behavior under the pleasant environment. The purpose of this study is to draw the environmental improvement factors by Post Occupancy Evaluation. A survey about the users' actual condition and environmental satisfaction level and a behavior observation in the field were utilized as the study methode. The 150 copies of questionnaire were completed by students who ate at the cafeteria of W college in Daejeon city. The SPSS 15.0 for Windows was used for a statistical analysis. The results are listed below; two factors were drawn as the improvement elements through the combination of the unsatisfactory items obtained by the descriptive statistics and the influential items by the multi-regression analysis. They are images and approach. In the 'image' category, there us a statistical difference between the present image and prefer image. The users prefer much brighter, warmer, newer, more gorgeous, more cheerful, more clear, more active, more comfortable, and more modern image of cafeteria. In the 'approach', the location of ail existing cafeteria is inaccessible from the classrooms in spite of an important relationship between classrooms and cafeteria. Therefore the complementary plan for convenient approach is demanded for improvement of users' satisfaction.