Menu satisfaction level at the university student cafeteria / Norlaila Abdullah …[et al.]
This study examines and investigates the level of menu satisfaction at the student cafeteria in line with one of the provisions in the clients' charter of providing efficient and effective services through continuous improvement (UiTM quality policy). Records indicate that 118 (69.4%) of compla...
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| Main Authors: | , , , , , , , , , , |
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| Format: | Conference or Workshop Item |
| Language: | en |
| Published: |
2009
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| Online Access: | https://ir.uitm.edu.my/id/eprint/59541/1/59541.PDF https://ir.uitm.edu.my/id/eprint/59541/ |
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| author | Abdullah, Norlaila Jamaluddin, Sabariah Mustafa, Lily Mazlifa Husin, Zuhariah Yusop, Yuzainizam Abul Hasan Ashari, Anis Md Thani, Azlan Md Pauzi, Suria Fadhillah Abu Bakar, Rosliza Ahmad Azam, Faizah Azam Ku Muhamad, Ku Intan Safinas |
| author_facet | Abdullah, Norlaila Jamaluddin, Sabariah Mustafa, Lily Mazlifa Husin, Zuhariah Yusop, Yuzainizam Abul Hasan Ashari, Anis Md Thani, Azlan Md Pauzi, Suria Fadhillah Abu Bakar, Rosliza Ahmad Azam, Faizah Azam Ku Muhamad, Ku Intan Safinas |
| author_sort | Abdullah, Norlaila |
| building | Tun Abdul Razak Library |
| collection | Institutional Repository |
| content_provider | Universiti Teknologi Mara |
| content_source | UiTM Institutional Repository |
| continent | Asia |
| country | Malaysia |
| description | This study examines and investigates the level of menu satisfaction at the student cafeteria in line with one of the provisions in the clients' charter of providing efficient and effective services through continuous improvement (UiTM quality policy). Records indicate that 118 (69.4%) of complaints by students are on dissatisfaction on food served. Corresponding students' survey findings indicate that 78% are dissatisfied with the monotonous daily menu at the cafeteria. Cafeteria in-house investigations reveal the existence of food management and purchasing mismatch. A creative approach, a Student Based Menu Plan (SBMP) for a month on rolling procedure basis, has been recommended and implemented and given recognition by the Dietician officer at the Hospital Tengku Ampuan Afzan in Kuantan. Latest survey on students' satisfaction indicates 51.2% satisfaction level or 129% improvements. Although the SBMP was not able to achieve the project's main objective of attaining a 75% level of menu satisfaction, as the stretch target, this study has accomplished drastic positive change among the students' perspectives of the university cafeterias. |
| format | Conference or Workshop Item |
| id | my.uitm.ir-59541 |
| institution | Universiti Teknologi Mara |
| language | en |
| publishDate | 2009 |
| record_format | eprints |
| spelling | my.uitm.ir-595412022-09-01T02:56:02Z https://ir.uitm.edu.my/id/eprint/59541/ Menu satisfaction level at the university student cafeteria / Norlaila Abdullah …[et al.] Abdullah, Norlaila Jamaluddin, Sabariah Mustafa, Lily Mazlifa Husin, Zuhariah Yusop, Yuzainizam Abul Hasan Ashari, Anis Md Thani, Azlan Md Pauzi, Suria Fadhillah Abu Bakar, Rosliza Ahmad Azam, Faizah Azam Ku Muhamad, Ku Intan Safinas Performance. Competence. Academic achievement Institutions of higher education Malaysia This study examines and investigates the level of menu satisfaction at the student cafeteria in line with one of the provisions in the clients' charter of providing efficient and effective services through continuous improvement (UiTM quality policy). Records indicate that 118 (69.4%) of complaints by students are on dissatisfaction on food served. Corresponding students' survey findings indicate that 78% are dissatisfied with the monotonous daily menu at the cafeteria. Cafeteria in-house investigations reveal the existence of food management and purchasing mismatch. A creative approach, a Student Based Menu Plan (SBMP) for a month on rolling procedure basis, has been recommended and implemented and given recognition by the Dietician officer at the Hospital Tengku Ampuan Afzan in Kuantan. Latest survey on students' satisfaction indicates 51.2% satisfaction level or 129% improvements. Although the SBMP was not able to achieve the project's main objective of attaining a 75% level of menu satisfaction, as the stretch target, this study has accomplished drastic positive change among the students' perspectives of the university cafeterias. 2009 Conference or Workshop Item PeerReviewed text en https://ir.uitm.edu.my/id/eprint/59541/1/59541.PDF Menu satisfaction level at the university student cafeteria / Norlaila Abdullah …[et al.]. (2009) In: UNSPECIFIED. |
| spellingShingle | Performance. Competence. Academic achievement Institutions of higher education Malaysia Abdullah, Norlaila Jamaluddin, Sabariah Mustafa, Lily Mazlifa Husin, Zuhariah Yusop, Yuzainizam Abul Hasan Ashari, Anis Md Thani, Azlan Md Pauzi, Suria Fadhillah Abu Bakar, Rosliza Ahmad Azam, Faizah Azam Ku Muhamad, Ku Intan Safinas Menu satisfaction level at the university student cafeteria / Norlaila Abdullah …[et al.] |
| title | Menu satisfaction level at the university student cafeteria / Norlaila Abdullah …[et al.] |
| title_full | Menu satisfaction level at the university student cafeteria / Norlaila Abdullah …[et al.] |
| title_fullStr | Menu satisfaction level at the university student cafeteria / Norlaila Abdullah …[et al.] |
| title_full_unstemmed | Menu satisfaction level at the university student cafeteria / Norlaila Abdullah …[et al.] |
| title_short | Menu satisfaction level at the university student cafeteria / Norlaila Abdullah …[et al.] |
| title_sort | menu satisfaction level at the university student cafeteria / norlaila abdullah …[et al.] |
| topic | Performance. Competence. Academic achievement Institutions of higher education Malaysia |
| url | https://ir.uitm.edu.my/id/eprint/59541/1/59541.PDF https://ir.uitm.edu.my/id/eprint/59541/ |
| url_provider | http://ir.uitm.edu.my/ |