The Effect of Food Service Quality in Senior Nursing Hospital on Food Satisfaction and Behavior: Focusing on the Regulation Effects of Prior Knowledge

Abstract Laboratory is one of the supporting facilities in im[roving the learning process. Problems found by students regarding the information system laboratory facilities at STMIK Indonesia Padang are the computers that suddenly die when operated, the less cold room, display data is blurred, making the inconvenience in the learning process that causes the students less satisfied with the services provided. Students will feel satisfied if the service is expected to match the received. Therefore, a decision support system is needed to analyze the quality of services provided to the students so that it can support the role and function of the laboratory optimally and what attributes need to be improved the quality of service. The method used is Fuzzy Service Quality (Servqual) method. The results showed that the service quality received was not in accordance with the expected because there is a gap of -1.55 for tangibles dimension. Attributes that need to be improved the quality of services are laboratory space is cool and comfortable, the use of laboratories relevant to the field of science, the responsibility of laboratory assistant, the availability of professional teachers and attitudes and behavior of labor officers. Abstrak Laboratorium merupakan salah satu fasilitas pendukung dalam meningkatkan proses pembelajaran. Permasalahan yang ditemukan mahasiswa mengenai fasilitas laboratorium sistem informasi pada STMIK Indonesia Padang adalah komputer yang tiba-tiba mati saat dioperasikan, ruangan yang kurang dingin, data display yang buram sehingga membuat ketidaknyamanan dalam proses pembelajaran yang menyebabkan mahasiswa kurang puas terhadap layanan yang diberikan. Mahasiswa akan merasa puas apabila layanan yang diharapkan sesuai dengan yang diterima. Oleh sebab itu, diperlukan suatu sistem pendukung keputusan untuk menganalisis kualitas layanan yang diberikan kepada mahasiswa sehingga dapat mendukung peran dan fungsi laboratorium secara optimal serta atribut apa saja yang perlu ditingkatkan kualitas layanannya. Metode yang digunakan adalah metode Fuzzy Service Quality (Servqual). Hasil penelitian menunjukkan bahwa kualitas layanan yang diterima belum sesuai dengan yang diharapkan karena terdapat gap sebesar -1.55 untuk dimensi tangibles. Atribut yang perlu ditingkatkan kualitas layanannya yaitu ruangan laboratorium yang sejuk dan nyaman, penggunaan laboratorium yang relevan dengan bidang ilmu, tanggungjawab asisten labor, tersedianya tenaga pengajar yang professional dan sikap serta perilaku petugas laborKata kunci : sistem pendukung keputusan, laboratorium, fuzzy, servqual

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The Influence of Food Service Quality and Innovation Production on Local Product of Thailand: Study of Creative Agriculture

Research in World Economy ◽

10.5430/rwe.v11n5p469 ◽

2020 ◽

Vol 11 (5) ◽

pp. 469

Author(s):

Waleerak Sittisom ◽

Thammarak Srimarut

Keyword(s):

Data Analysis ◽

Customer Satisfaction ◽

Service Quality ◽

Food Service ◽

Partial Least Square ◽

Least Square ◽

Raw Material ◽

Primary Data ◽

Local Product ◽

Product Promotion

Creative agriculture is a vast and deep knowledge of a product from its preparation from raw material to the end consumer of the product. Hence creative agriculture deals with deep analysis, production process, and commercialization, of a product. The present study explored the relationship between food service quality, innovation in production, customers’ satisfaction, and local product promotion. Both the foodservice quality and innovation in production increase customer satisfaction and local product promotion. An increased level of customer satisfaction is also promising for the increment in local product promotion. A survey from 300 food engineers working with different food providing companies, were the respondents of the present study for the collection of primary data. Then, a statistical software, named Partial Least Square (PLS) was used for the finalization of the data analysis process. The results achieved from the data analysis were used for the accomplishment of the end results of the present study.

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Applying Importance-Performance Analysis as a Service Quality Measure in Food Service Industry

Journal of technology management & innovation ◽

10.4067/s0718-27242011000300008 ◽

2011 ◽

Vol 6 (3) ◽

pp. 106-115 ◽

Cited By ~ 17

Author(s):

Gwo-Hshiung Tzeng ◽

Hung-Fan Chang

Keyword(s):

Performance Analysis ◽

Service Quality ◽

Service Industry ◽

Food Service ◽

Quality Measure

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A serious leisure perspective of culinary tourism co-creation: the influence of prior knowledge, physical environment and service quality

International Journal of Contemporary Hospitality Management ◽

10.1108/ijchm-10-2019-0897 ◽

2020 ◽

Vol ahead-of-print (ahead-of-print) ◽

Cited By ~ 5

Author(s):

Girish Prayag ◽

Martin Joseph Gannon ◽

Birgit Muskat ◽

Babak Taheri

Keyword(s):

Service Quality ◽

Prior Knowledge ◽

Physical Environment ◽

Serious Leisure ◽

Content Type ◽

Culinary Tourism ◽

Experiential Consumption ◽

Class Participation ◽

Physical Environments ◽

Serious Leisure Perspective

Purpose Recognising tourists’ increasing desire for authentic destination-specific experiences, the hospitality industry has responded by increasing provision of innovative culinary activities. This study aims to use the concepts of serious leisure and terroir to examine how knowledge, physical environment and service quality influence co-creation within the culinary tourism context. Design/methodology/approach Following cooking class participation, 575 domestic Iranian tourists were surveyed. These educational classes provide opportunities to learn about local foods alongside peers in an interactive setting. Consistent with the benefits of serious leisure, this consumption context could prove conducive to stimulating co-creation. Findings Prior knowledge strongly influences tourists’ reflective and recreational motives for participation (i.e. the benefits of serious leisure). This shapes how tourists evaluate physical environments and service quality therein; influencing value co-creation and supporting serious leisure as the conceptual lens through which to understand experiential culinary consumption. Research limitations/implications The proposed conceptual model was tested on domestic tourists following class participation. However, in suggesting that visually-stimulating, tactile premises with the olfactory appeal can encourage co-created experiences, the findings are relevant to service touch-point management more generally. Originality/value Recognizing the influential role played by the physical and social aspects of experiential consumption, the serious leisure framework improves an extant understanding of value co-creation.

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