Measurement and analysis of the service quality of dormitory restaurants through a statistical methods

통계적 방법을 활용한 대학기숙사식당 서비스품질 측정

  • Kang, Sung (School of Business Administration, Jeonju University) ;
  • Choi, Kyoung-Ho (Department of Basic Medical Science, Jeonju University)
  • 강성 (전주대학교 경영대학 경영학부) ;
  • 최경호 (전주대학교 대체의학대학 기초의과학과)
  • Published : 2009.11.30

Abstract

Campus dormitories function as residence halls, which are quarters or entire buildings for residents to conveniently sleep, eat, and study in. And these functions lead us to refer to dormitories as quarters providing residence, food, and an academic atmosphere. Yet, of these functions, the restaurant service acts on dormitory applicants' and their parents' choice of dormitories as strongly as the others do. It is not optional for the residents but compulsory. All residents are required to eat at the restaurants attached to their dormitories. Therefore, when most of the dormitory applicants and their parents look for their favorite dormitories, they won't miss looking into how good the restaurant service is. Considering this tendency, this research, which takes samples of residents as subjects of investigation, aims to survey the service quality of the dormitory restaurants and to find how to enhance the service quality. The result, which is measured and analyzed on the basis of statistical methods, indicates that the responsiveness and empathy to the restaurant service are statistically the significant factors for dormitory applicants and their parents in choosing their favorite dormitories.

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