Factors Affecting the Foodservice Satisfaction of Food Contractor Operations—A Case Study of an Employee Cafeteria in a High-Tech Manufacturing Plant in Taiwan

Abstract

The purpose of this study was to examine the affecting factors of a foodservice system and the satisfaction for the food contractor operations. Three hundred and thirty-nine questionnaires were received. Statistical analyses employed included descriptive analysis, factor analysis, t-test, and one-way analysis of variance (ANOVA). Quality and hygiene, menu, and environment were the three main satisfaction factors. The first-ranked of these items was environment, followed by menu and quality and hygiene. Gender and age were not significant among the three foodservice satisfaction factors. However, office employees were more satisfied than manufacturing employees in menu factor. Regression analysis showed that menu, quality and hygiene, and environment could explain the overall food contractor operation's satisfaction about 64.8%.

Keywords:

• Foodservice
• satisfaction
• food contractor operation