Report: SERVICE QUALITY AND CONTENTMENT OF UNIVERSITY CANTEEN

SERVICES

SERVICE QUALITY AND CONTENTMENT

OF UNIVERSITY CANTEEN SERVICES
by Alain Marc Pelaez Golez

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SERVICE QUALITY AND CONTENTMENT

OF UNIVERSITY CANTEEN SERVICES
Chapter 2
1
REVIEW OF RELATED LITERATURE AND SUDIES
2 3 3
Students' satisfaction with university canteen services is a
crucial factor

in evaluating the overall quality of campus life and the effectiveness of

the
2
university's support programs. In addition to providing bodily
sustenance, a
4 5
comfortable food setting has a major positive impact on the health of
learners

and academic achievement. To better understand the aspects of

student satisfaction and contentment with university cafeteria

services, this study will examine previous research and literature in

the field. This review looks at prior

6
studies to determine the major variables affecting how students see
university

canteens and what kinds of experiences they have there.

Comprehending these variables is crucial for academic institutions to
improve the university canteen amenities and more effectively
cater to the diversified necessities of the students.

Service Quality

Acquiring an overview of the different aspects of service quality

is vital to improving customer satisfaction and loyalty. A widely

accepted framework
7
makes a distinction between functional quality, which deals with the

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service
2
delivery process, and technical quality, which is related to the
service's result.

One of the most important aspects of improving service quality is the

use of
8 2
both consistency and personalization in service offerings. The cafeteria
staff's
9
response, timeliness, and decency are indications of functional
quality, which

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10
has a big impact on student satisfaction. Crucially, the results show
that, in
terms of consumer satisfaction with canteen services, functional
quality has
11 12
more influence than technical excellence. This highlights the
importance it is
for the delivery of service procedures to run well and for students and
canteen
13
employees to have great interpersonal relationships. Canteen
operators can
maximize service delivery and build long-lasting relationships with
their student clientele by identifying the distinct effects of
standardization and customization on service quality and realizing
the importance of functional quality in generating customer
satisfaction. Kasiri et al., (2017)

Tangibility
2
In today's era, consumer spending power continues to grow, with
university students playing a crucial role in this shift. As their
purchasing capacity expands, so do their expectations regarding
dining options and
experiences. The economic progress of the food service industry is largely
14
driven by rising income levels and improved living standards. University

cafeterias serve a diverse student population, encompassing

various ages, nationalities, ethnic backgrounds, life experiences,

and socioeconomic statuses. These factors significantly influence

satisfaction levels and impact

2
students' likelihood of returning.
15
Ling-Chang and Asuki (2018) conducted a study examining the impact
of food
2
quality, pricing fairness, staff performance, and ambiance on students'

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satisfaction with cafeteria services. The research analyzed student

responses
16
from University Malaysia Sabah (UMS) and Mercu Buana University
(MBU) using
the Partial Least Squares (PLS) method, employing Smart PLS software
(version 2.0) for data analysis. Findings indicated that ambiance
emerged as the strongest predictor of student satisfaction with
university cafeteria food

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services in both institutions. University cafeteria operators must

uplift
2
students' satisfaction by enhancing the environment, such as installing
17
decorations that project a cheerful and cozy environment. The study
revealed
2
that food quality significantly influenced students' satisfaction with
cafeteria

services at University Malaysia Sabah (UMS); however, the same effect

was not observed at Mercu Buana University (MBU). Staff
performance was found to

have a statistically significant impact on student satisfaction,

particularly in
18
aspects of friendliness and responsiveness to customer orders. Price
fairness
19
was found to be statistically insignificant in both UMS and MBU
environments,

suggesting that the price must be reasonable and acceptable for

the portions served at the cafeterias.
The food industry plays a vital role in every country, as cafeterias
provide

customers with food and beverages in exchange for payment. Ensuring

2
customer satisfaction relies on the cafeteria's ability to provide top-
notch

service and products, while consistently meeting and exceeding

expectations.
21 2
In universities, cafeterias play a crucial role in catering to students'
needs.
23
However, if students are not satisfied with the cafeteria services, they
may
23 22 24
choose to avoid eating meals on campus. Misiran et al., (2022) study
with 378

participants utilized structural equation modeling to uncover the

various
2

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factors that influence students' level of satisfaction in a college

cafeteria.
25 2
There were two key factors that had a notable impact on students'
satisfaction:

the quality of service and the variety of menu options. The satisfaction
of
26 27 28
students was greatly influenced by the quality of service they received.
This

indicates that the college cafeteria should prioritize improving the level
of
29
service it offers. The final model, which includes four constructs with 22
items,

showed a strong fit model. The composite reliability and average

variance
30
extracted of the domains ranged from 0.848 to 0.928 and 0.500 to 0.762

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30 31
respectively. Based on this discovery, it appears that the college
cafeteria
should prioritize improving the quality of service to guarantee
student satisfaction.
Food services are essential for ensuring the happiness and
loyalty of students and faculty members at universities and
colleges. With the increasing number of undergraduates enrolled in
universities, the significance of food

services is gaining more recognition. Garg & Kumar (2017) explore the
32,33
connection between various service characteristics that impact on
customer
satisfaction in university cafeteria food and its services. A
conceptual model
34
was utilized to examine the relationship between various factors, such
as food
and beverage quality, service standards, menu diversity, pricing
fairness, and overall ambiance. The results revealed that various
quality aspects—such as the standard of food and beverages,
selection diversity, pricing fairness, service

excellence, and atmosphere—positively influenced customer

satisfaction.
2
Notably, pricing at the university cafeteria significantly impacted
respondents'

loyalty.

The study offers valuable insights into improving services and

facilities, helping food establishments maintain a competitive
advantage. Student satisfaction

with university cafeteria services is shaped by multiple factors,

including food

and beverage quality, menu variety, price fairness, service quality, and
35
ambiance. Therefore, university cafeteria administrators should
prioritize

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enhancing the quality of food and beverages provided to students.

They should also strive to create an appealing menu with a wide

range of food options, all at an affordable price. The findings have

important implications for research and practice in developing new

promotional strategies and procedures for

36
university cafeterias, based on their target audience. Universities
should
37
prioritize staff training and development, offer a variety of fresh food
options

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on their menus, and create an inviting and comfortable atmosphere to

ensure customer satisfaction.

Reliability
2
Galabo’s (2019) study explored the relationship between canteen
service

quality and student satisfaction at Mintal Comprehensive High

School in Davao City, Philippines. Involving a sample of 200 Grade
11 students, the research employed statistical analyses, including
Pearson Product-Moment Correlation and regression analysis. The
study identified key determinants of canteen

service quality, such as physical appearance, reliability,

consistency,
2
promptness, and staff attentiveness, highlighting their influence on
students'

overall satisfaction with the canteen services.

Student satisfaction was assessed based on factors such as the

overall

ambiance of the canteen, cleanliness, available facilities, distinct

features, and
38
product pricing. Findings revealed that canteen service quality was
rated as
39
fairly satisfactory, while student satisfaction levels were considered
average.
The study further established a significant correlation between service
quality
2
and the students’ satisfaction, highlighting tangibility,
responsiveness, as well
40,41 2
as empathy as primary factors influencing students’ overall
experience. The
school canteen managers are advised to enhance their service quality
by
42 42
considering these factors that contribute to student satisfaction.
The study
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43 2
also found that reliability played a key role in shaping individuals'
perceptions

of service quality, especially in the restaurant setting. The findings

indicate that the canteen service at Mintal Comprehensive High
School is considered satisfactory, with a strong correlation
identified between service quality and student satisfaction. The
factors that contribute to student satisfaction with canteen service
quality are the physical appearance and facilities, the

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promptness and efficiency of the service, and the understanding

and consideration shown by the staff.

44 45
Food service in universities is a major part of the global food service
industry, as more and more college students rely on food service outlets
while
46
they are studying. How students view the food service options available
on
22
campus plays a significant role in shaping their satisfaction, how
often they eat

there, and their overall college experience. Nevertheless,

ensuring that students from various backgrounds are content with

the on-campus food

47 48
services can be quite difficult, especially in cases where there are
limited
49 50
options available. Foodservice providers encounter difficulties when
catering to

the needs of millennial students, who have a wide range of cultural

backgrounds, are prone to changing preferences, possess a refined

taste, and
22 51
typically spend most of their time on campus. Smith et al., (2020) study
seeks
52 51
to examine the level of satisfaction among students regarding the
foodservice
22
facilities on campus, with a particular focus on HBCUs. It aims to
explore
53
various factors such as the quality of food, ambience, value for money,
food and
54 55
beverage options, and service. Additionally, it aims to determine
whether this
56 57
satisfaction has any impact on students dining frequency. The study
surveyed
58
685 students at HBCU to gather their opinions on an on-campus
foodservice
59

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facility. The findings revealed that factors such as the quality of food,
ambience,

value for money, food and beverage options, and service quality greatly
60
influence student #39; overall satisfaction with the food service
operation and
61 22
dining frequency. The results indicate that food service operators on
campus
62
should prioritize these qualities to enhance student satisfaction.
This, in turn,
63 2
could have a positive effect on the institution’s reputation, student
retention,

and appeal to prospective students.

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64 64 2
A university canteen is an essential part of a student’s
university

experience, as it serves a wide range of students. As more and more

students apply for university admission, university administrators

are realizing the significance of providing a wide range of on-

campus services, such as food

65 65 2
options that cater to the diverse preferences and tastes of students.
Students'

satisfaction is heavily influenced by the quality of food services

offered by university canteens. Several factors, such as taste,
price, nutrition, operating
hours, comfort, variety, convenience, quality, and the fairness of price
and
67
value, have been shown to significantly impact adults' food choices
and
2,66
satisfaction. Dimalsa et al., (2023) explore the effects of canteen
services on
69
student satisfaction, with a specific focus on a case study
conducted at a
70
university in Sri Lanka. Student satisfaction was shaped by the
quality of food,
71
service level, and price fairness. The study provides valuable insights
for

university management, guiding them in developing strategies to

enhance canteen services and better meet student expectations. It

highlighted those
72
factors such as food quality, service standards, and pricing fairness
2
significantly influence students' overall satisfaction. These findings
are

consistent with previous research in the field. The impact of food

variety was
73
not found to be significant, which may appear contradictory to previous

studies. The findings have important implications for university

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administrators
74
and canteen management. By focusing on and investing in these
factors, they

can improve student satisfaction and foster a positive environment.

Some
75
important suggestions involve upholding excellent standards for food
quality,

enhancing service quality through staff training, and guaranteeing fair

pricing. An effective way to address concerns and cater to student

preferences is by
76
implementing a feedback mechanism.

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77
It is important to promote the use of the canteen among students
and
encourage them to share their thoughts and suggestions. Student
leaders can
78
play a crucial role in facilitating communication between the student
body and
canteen management.

Responsiveness
79
Wongprawmas et al., (2021) study examines the effects of
different

strategies on the food choices of university students using the

online pre- ordering system of university canteens. The study was

conducted in Italy and

80
included 1,312 participants. It followed a between subject design, with
one

control group and three treatment groups. The findings indicated

that the arrangement of dishes had a notable impact on the choice

of nutritious and environmentally friendly options. The study also

discovered that the strategic

81 82 83
implementation of different nudges can have a beneficial impact on
students
81
who already exhibit strong sustainable eating behaviors. It is essential
to take
84,85 2 84
into account the population's characteristics, their intention to
consume
84
healthy and sustainable food, and their eating habits when determining
an
84,85
effective nudging strategy, according to the research. The study
emphasizes the
86
importance of tackling the rising obesity rates among Italian adults.
These
87
rates have seen an increase from 9% in 2003 to 11% in 2019, causing

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concerns

within political and scientific circles. Nudging is a powerful tool that

can subtly
2 89
shape decision environments to influence people's behavior, all while
allowing
88,89
them to retain their freedom of choice and without making drastic
changes to
their economic incentives. There has been a growing trend of
manipulating and
90 91
shaping personal choices, particularly when it comes to maintaining a
nutritious diet. Unfortunately, there is a lack of research examining
the impact of healthy and sustainable food choices in canteens.
When it comes to nudging,

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2 92
it's important to consider the unique characteristics of each
population,
93
including their culture, beliefs, and behaviors. This means that different
types
94
of nudging interventions should be carefully tested to effectively
address
95 96
specific problems in different populations and situations. The study
explores

the effectiveness of nudging interventions in encouraging Italian

university students to make sustainable and healthier meal

choices when using online pre-ordering systems at universities.

The target audience consists of university

97
students who are going through a crucial phase marked by significant
changes

in their lives, which may lead to modifications in their eating patterns.

In order
98 2 99
to evaluate consumers' eating habits, the study examined how well

participants followed the Healthy-Healthy-Diet (MD) index and

the Sustainable-Healthy-Diet (SHED) index. The questionnaire

used in the study consisted of inquiries about socio-

demographics, motivations, and various contextual factors. The

study findings indicate that the arrangement of dishes

100 2
and the use of both nudges can have a beneficial impact on students'
dish

choices. The research also suggests that factors such as population

traits,
101
motivation, and eating habits play a crucial role in the development of
effective
nudging
strategies. 102
The menu planning greatly relies on the food options provided by the
2 103
canteen. Regularly evaluating students' food preferences is vital to
ensure the

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menu aligns with their tastes. As a result, the school canteen or lunch
program
105 104 1
plays a key role in providing children with a variety of nutritious, yet
affordable,

food options. Typically, a menu should provide customers with a

consistent in-
106
house specialty, as well as some exclusive options that are only
available at

specific times or on certain days of the week. Staff will find it more
convenient
107
to place orders and purchase the necessary food ingredients. The study

examines the various factors that impact the food preferences of

students at

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108
Bulacan Polytechnic College. Dumalo (2013) study findings indicated
that
factors such as daily allowances, food budget, and menu offering
played a
2
crucial role in determining individuals' food preferences. The canteen is
an
109
essential part of the school, ensuring that students have access to a
wide

range of nutritious and affordable food options. A menu should feature

unique
110 110
dishes that are exclusive to the restaurant and offer limited options
available
2
on specific days or times. Ensuring students' happiness with the
food provided
111 112
by the canteen is crucial when it comes to planning the menu. It is
important
113
for the canteen to maintain consistent quantities of ingredients and
serving
114
sizes in order to ensure accurate pricing for recipes. The study is
supported by
115
Albert Bandura social cognitive theory, which proposes that various
factors,

such as psychology, sociology, economics, and sensory experiences,

influence
116
food choices. Various environmental factors, including the cost of food
and the
influence of marketing campaigns, can impact the selection and
quantity of
117
foods that people choose to consume. The findings indicate that it is
crucial to

consider key factors when developing an effective canteen

management
118
program, especially since the main clientele consists of students.
Creating a
successful canteen management program involves understanding and
catering
119 119

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to the requirements, desires, and tastes of students.

Raja and Bajracharya (2023) examined student satisfaction with

campus canteen services at Peoples Campus, a community-based

academic institution founded in 1981. The results showed an

average rating of 3.28, indicating that

120
students were fairly satisfied with the canteen services. The college is

dedicated to supporting student initiatives that provide

opportunities for individuals who prioritize physical fitness and a

healthy diet. The establishment and operation of the campus

canteen are vital in promoting a

121
genuine appreciation for purchasing nutritious and healthy food among

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122
students, faculty, and college staff. The canteen should provide a
variety of food
options that support their development and broaden their
understanding of
2 22
healthy eating. People’s Campus encounters various challenges when it
comes
123
to delivering a satisfactory canteen service. These challenges revolve
around
124
factors like pricing, hygiene, portion sizes, food quality, and overall
cleanliness.

The researcher conducted a study to evaluate the correlation

between the quality of canteen service and student satisfaction at

the bachelor level of Peoples Campus, situated in Paknajol,

Kathmandu. The average rating suggests that students find the

canteen to be moderately satisfactory. However, there is

125 126
room for improvement in order to better meet the needs of the
Students.

Assurance

A canteen is a convenient place to enjoy a variety of snacks and

beverages. Ji and Kho (2023) explored student satisfaction with

the campus canteen services at Peoples Campus, a community-

based academic institution founded

127
in 1981. Data was gathered from a sample of 123 bachelor-level
students using

a validated questionnaire. The findings showed an average rating of

3.28,
128
indicating that students were fairly satisfied with the canteen
services. The
college is dedicated to supporting student initiatives that provide
opportunities for individuals who prioritize physical fitness and a
healthy diet. The establishment and operation of the campus
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canteen play a crucial role in fostering a genuine appreciation for

purchasing nourishing and healthful food

among students, faculty, and college personnel. The canteen should

offer a
129
varied selection of foods and dishes that contribute to their growth and
understanding. Campus encounters various challenges in delivering
a satisfactory canteen service, including concerns regarding pricing,
hygiene,

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portion sizes, food quality, and overall cleanliness. The researcher

conducted a study to evaluate the connection between the quality

of canteen service and

22 130
student satisfaction at the bachelor level of Campus, situated in
Paknajol,

Kathmandu. The average rating suggests that students find the canteen
to be
131
moderately satisfactory. However, there is room for improvement in
order to
132
better meet the needs of the students.
133
Staff canteens play a crucial role in providing employees with nourishing

and balanced meals during their work hours. They are commonly found
in a
134
wide range of settings, including government facilities, enterprises,
healthcare

facilities, prisons, schools, childcare organizations, military settings,

meals on
135
Wheels, and the workplace of canteen staff. Having a healthy diet at
work is
135
essential for preventing chronic diseases and promoting better overall
health.
136
Staff canteens play a crucial role in influencing eating habits and
fostering a
137
positive mindset towards nutritious food choices. Czarniecka-
Skubina et al.,
138
(2020) examined the attitudes of employees towards the food provided
in staff
canteens and their eating habits. Respondents evaluated the quality
and
139
variety of meals, with a particular emphasis on the size of portions.
They
140 141
expressed their contentment with the efficiency of the canteens,
while also

highlighting the importance of expanding the meal options to cater

to a wider

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range of dietary preferences, such as vegetarian and vegan dishes. The

142
research findings have important suggestions for owners or managers
of staff

canteens, who need to warily assess the needs and expectations of

their
143,144
probable customers. The findings indicate that customers place a high
importance on the quality and variety of meals, along with the portion
size.
145
They are interested in staying up to date with global trends in healthy
diets and

anticipate a shift towards a greater variety of nutritious meal

options. However, customers frequently make common errors in
nutrition by opting not to

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consume meals provided by canteens. Ultimately, staff canteens

are essential for offering nutritious food choices and encouraging
employees to adopt healthy eating habits. By gaining a deep
understanding of the desires and expectations of potential
customers, staff canteens can enhance their service

and promote a healthier

lifestyle. 146
Implementing and assessing effective food handling practices in
food 147

service is crucial for reducing the risk of foodborne illnesses. Da

Vitoria et al., (2021) assess the understanding, perspectives, and

behaviors related to food

148
safety among school food handlers. The study sought to assess the

understanding, perspectives, and behaviors related to food safety

among food handlers in schools in Vitória, Brazil. A cross-sectional

study was carried out in the school food services of the municipal

network of Vitória-ES, involving 172

149
food handlers. The questionnaire used in the study was a
straightforward and

easy-to-understand tool. It contained 36 questions covering various

aspects such as sociodemographic characteristics, knowledge,

attitudes, and practices (KAP) related to good practices and food

safety. The findings indicated that

2
individuals' knowledge scores demonstrated an upward trend as they
gained
150
more experience. However, this increase was found to be statistically

significant only for individuals who had been in the role for a maximum
of 10
151
years. The attitudes showed a strong correlation with the amount of
time spent

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on schooling and training. The rise in the categorization of

practices was demonstrated solely through a categorization of

attitudes. The study found that

152
while the overall knowledge level was adequate, it fell short in
comparison to

scores on understanding attitudes and practices related to specific

food safety concepts. The correlation between the KAP score and

sociodemographic variables highlights the importance of

implementing training programs that

153
take these factors into account, focusing on promoting good practices.
To

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2 154
enhance the program's effectiveness in promoting knowledge
acquisition, it is
155
recommended to implement evaluative methods both before and after
the
156
training. An intervention strategy that involves all social actors of the
National

School Feeding Program is crucial, considering the significance of the

program
156 157
and the corresponding responsibilities it entails. It is advisable to
implement a
158
training schedule for food handlers, and it is important to have
professional

nutritionists regularly oversee the operations of school kitchens. It is

crucial to
159
maintain a constant and vigilant approach to intervention activities
focused on
160
food safety. This includes monitoring and guiding food handlers on
corrective

actions and the significance of rectifying any incorrect behavior,

even during their regular work routines.

Empathy
161
The quality of the canteen plays an vital part in determining the value and
162
triumph of a restaurant. In recent years, there has been a growing stress on
the

quality of catering services to prioritize food safety. Colleges and

universities
163
are adopting a more streamlined approach to logistics, with a focus on

independent management, self-accountability for financial

outcomes, and autonomous accounting practices. To cater to the

needs of consumers, canteen

164
operators should prioritize the quality of their food to attract a larger
customer
2

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base. With the rise in living standards, students' expectations for food
quality

have grown, resulting in a greater demand for better catering services.

Chinese university canteens often overlook the needs and

preferences of foreign and ethnic minority students, showing a

lack of awareness and consideration for

165,166 167
their tastes and requirements. As a consequence, certain students are
facing
165
challenges when it comes to dining in canteens and are opting for off-
campus
168
social catering instead. This has led to a decline in the number of
consumers. To

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169
enhance the service and administration of college canteens, it is
crucial to

provide canteen staff with training on food and beverage quality

management,
170
as well as arm them with the required skills for professional food
and beverage

management. An evaluation was organized using the importance-

performance
2
analysis (IPA) method to assess the correlation between the staff's
ability to

handle food and beverage quality and the adequacy of canteen

training. The research findings offer valuable insights for effectively

managing and training

171
university canteen employees, as well as suggestions for enhancing the
overall
172
quality of catering services. When selecting a place to dine, consumers

prioritize restaurant food safety and hygiene. It is crucial for school

canteens to
173 174
place a strong emphasis on food safety and hygiene in order to prevent
the

occurrence of foodborne illnesses. The behavior of employees can

have a significant impact on pollution levels and potentially

compromise the quality of

2
the final product. Improving employees' perception of service is also
crucial.
175
The quality of service plays a crucial role in ensuring customer
satisfaction and
176 177
encouraging repeat visits. Enhancing service quality is crucial for
restaurant
operators to stay competitive, maintain loyal customers, and entice
new ones
178 179
(Serhan, 2019). The majority of franchise systems are homegrown,
making up

70% of the total number. The remaining 30% are foreign

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franchises. The National Franchise Development Blueprint (NFDB)

seeks to enhance the skills of franchised personnel and foster

partnerships among the public sector, academia, and franchise

industries. A research project is carried out to examine the level of

customer satisfaction with the communication skills of

180
frontline staff in franchise restaurants. The aim is to gain insights
into the
2 2 181
industry’s contribution to the country’s GDP. Muja (2021) study centers
on
2
customers' perception of the organization, as negative service
experiences can
182 183
impact how they view the organization. In order to guarantee customer

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satisfaction, the study utilizes the SERVQUAL model to analyze

interview data from 24 customers of five franchise restaurants.

The results indicate a combination of contentment and discontent

among the individuals involved,

184 184
highlighting the importance for employers to offer training to their
employees

to enhance their communication abilities and foster a more

optimistic mindset.
185 186
Examining customer satisfaction from the viewpoint of customers
offers a
comprehensive understanding that goes beyond just the tangible
elements. The
187
communication styles of front liners can have a significant impact
on how

customers perceive and expect service. Customers often evaluate their

188 189
satisfaction by comparing the service they receive from different
branches of
190
the same franchise. In general, the results indicate that the various
aspects of

service quality are interconnected and play a role in customer

satisfaction through interactions with frontline staff.
The food industry is currently struggling to attract families amidst
the

economic downturn. Students play a crucial role in decision-making,

and their
191 192
happiness when dining out can greatly enhance family enjoyment. The
choices
2
made at previous restaurants can also influence a child’s decision,
as many

families who regularly visit local restaurants are often motivated by

their
193 2
children. This can result in improved children’s menus. Bardwell (2013)
was

conducted to assess child-friendliness. A survey instrument with

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thirty-six items was distributed to forty individuals. Following a

thorough cognitive factor

194
analysis, a clear set of five factors emerged: facilities, service,
atmosphere,

activities, and menu. Several items were removed from the survey,
resulting in a
2
Cronbach’s alpha value of 0.937. Further research could enhance this
survey
195 196
instrument by including a larger number of participants to ensure its
reliability
2
and validity, following Churchill’s (1979) Instrument Development Steps.

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Restaurateurs can utilize the insights from this pilot study to

enhance the child and family friendliness of the restaurant
industry, benefiting all its customers.

Level of Contentment
Talukder and Kumar (2023) conducted a study to assess the quality
of food service in hotel restaurants and propose a framework for
improving customer satisfaction. The study explores various
aspects, including food presentation, food service attributes,
restaurant image, cleanliness and hygiene, and the quality of the
physical environment. Using the DINESERV research model, the
study develops a conceptual model that hotels can apply to
enhance their food and beverage services. Many experts highlight
the critical role of food service quality in hotels, noting its
significant impact on customer satisfaction and

loyalty.
2 2
A customer's point of view depends on how effectively a hotel’s
food

service outlets meet the needs and expectations of customers.

Hotels and all food service outlets should strive to offer excellent

food service that meets the expectations of their customers for

various reasons. Numerous studies have

197
been conducted to explore the connection between food service quality
and

customer satisfaction. One study found that customer satisfaction in

a
198
restaurant is significantly influenced by factors such as staff
attentiveness,

food pricing, and the quality of the dishes. Customer satisfaction in

restaurants was notably affected by five key factors: food quality,

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service quality, menu

199
pricing and value, atmosphere, and convenience. Additionally, the
overall

restaurant environment plays a significant role in shaping customer

satisfaction. The qualities that guests value when evaluating a

restaurant
2
include the empathy, reliability, and assurance of its employees.
DINESERV’s
201
service quality elements provide a comprehensive understanding of
how each

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200
element impacts customer satisfaction. This study provides valuable
insights

into customer preferences when selecting a dining establishment.

Restaurants
2
are essential in catering to customers' needs by offering excellent
service,

delicious food, and a comfortable atmosphere. Through conducting

surveys and analyzing customer feedback on their dining
experience, hotels can enhance the quality of their food service to
ensure utmost customer satisfaction.
The community-based ecotourism market has experienced
significant

growth since 1960, providing numerous career opportunities and

showcasing a
202
spirit of global acceptance. Tourism plays a significant role in shaping
culture,
204
society, and the economy, as recognized by the World Tourism
Organization in
203
its support of global development. The resurgence of global educational

strategies has sparked fresh perspectives on tourism and hospitality

205
education, with a focus on employment, development, infrastructure,

governance, accessible learning, curriculum design, and pedagogy.

206
Nevertheless, the manpower within the tourism industry is frequently
207
perceived as restricted, which in turn limits the available evidence for
the T&H
208
framework. Researchers are urging the T&H community to embrace
change and

explore new teaching models. The Tourism and Hospitality industry and

higher education institutions are working together to improve program

efficiency and tackle upcoming obstacles. To ensure optimal

performance, utilize evaluation

209
methods that prioritize the assessment of service quality as perceived
by our
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210 2
customers. According to Ardriatico et al., (2022), service quality is an
important
factor in determining customer satisfaction and loyalty, and it can
also impact how organizations operate. It comprises four
dimensions: excellence, value, compliance with requirements,
and meeting or exceeding standards. The quality of service plays
a crucial role in ensuring customer satisfaction.

However, the level of contentment experienced by customers is specific

to each

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transaction and is influenced by their immediate emotional

response to the service provided. Customer satisfaction in goods is

determined by how well the

2
perceived service meets the customer’s expectations. Evaluating the
quality of

service is essential for service providers to enhance

profitability, reinforce organizational capabilities, and establish

a strong presence in the market. Efficient companies tend to

generate more economic gains, while customer

212
satisfaction plays a crucial role in influencing repurchase intentions
and

behavior, ultimately contributing to potential profitability.

Consequently,
213
businesses are placing more emphasis on enhancing service quality
and

ensuring customer satisfaction to maintain their customer base. In the

Philippines,
214
Nueva Vizcaya State University provides a program for students
interested in pursuing a Bachelor of Science in Hospitality
Management. This study
examines the relationship between service quality and customer
satisfaction in
215
the restaurant industry in Nueva Vizcaya, Philippines. The goal is to
evaluate
216
the service quality provided by dining restaurants, assess customer

satisfaction, and analyze the factors that impact satisfaction. The

study highlights that customer satisfaction is influenced by several

factors, including
2 217
the restaurant's physical layout, pricing, and the responsiveness of the
staff.
221 220
Service quality should be the main focus of Higher Education
Institutions in

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221 218 219,220
order to accurately gauge customer satisfaction. Restaurant owners
should
222
take into account the potential positive outcomes, closely monitor staff

training, and carefully consider ergonomics when designing and

evaluating layouts. They need to focus on offering top-notch food at
affordable prices. The
study can be easily replicated on a larger scale.
223
Food quality is an essential factor in the food industry,
which greatly
224
influences consumer satisfaction. As the industry progresses,
consumer

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awareness expands, and competition intensifies, the idea of food

quality has transformed from a basic concept centered around

taste to a more complex

225
composition that includes multiple dimensions. The changing
consumer

demographics, influenced by globalization and societal shifts, have

added to
2
our growing understanding of food quality. Today’s consumers have a
wide

range of preferences and are well-informed about their food

choices. They expect high standards and have a sophisticated

understanding of what they want. Therefore, food businesses must

constantly adjust and come up with new

226 226
ideas to meet the changing expectations and preferences of
customers. Food

quality can be subjective, as it differs from person to person

depending on their personal preferences, cultural backgrounds, and

past culinary experiences.

227
Understanding the various aspects of food quality is crucial in order to
grasp
228 228
the preferences of a diverse global population. Sari et al., (2024) aims
to fill a

gap in the research by including studies from Asia, which offers a

broader perspective on the dimensions of food quality and how

they affect consumer satisfaction. The study primarily centers

around Asian perspectives, analyzing

229
factors such as menu variety, taste, presentation, temperature, and
freshness.

The findings emphasize the importance of varied menus, sensory taste

230
characteristics, and visually appealing presentation in influencing
consumer

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expectations. The study also highlights the significance of food

temperature
231
and freshness in determining. Satisfaction. This thorough
understanding of the
key dimensions of food quality offers valuable insights for
businesses to enhance their offerings, meet consumer expectations,
and improve overall
customer
satisfaction. 232
Haque et al. (2024) is focused on identifying the factors that
influence the
233
happiness of students in campus cafeterias at public universities in
Klang

Valley, Malaysia. The relevance of cuisine operations as a nutritional

dimension

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2
influences university students' sense of fulfillment. Canteens and
cafeterias
2
provide a significant portion of students' daily meals. A well-
balanced and

nutritious diet is critical for hardworking students, particularly

those in a rigorous learning environment or class schedule. SPSS

and Smart PLS were

2
used to evaluate data from 222 students. The study's findings showed
that
university administrators make excellent decisions about cafeteria
2
management, enhancing students' culinary experiences and
increasing their

overall satisfaction. The results indicated that the quality of food

offered in the
235 234
cafeteria had the greatest impact on student satisfaction due to
presentation

and flavors. The university canteen administration inevitably takes

precedence over other aspects of logistical management. The

canteen satisfaction survey results were utilized as independent

variables, while total satisfaction was employed as the dependent

variable in a simple regression analysis. The study findings show

that the adjusted R square is 0.749, indicating that the regression

equation fits well. The significant probability value corresponding to

236
the F value is 0.000, which is less than 0.01, indicating that the overall

regression effect has achieved a substantial level and that the

regression equation is highly stable and reliable. Wenjing (2019).

Food Quality
237 238
The intent of this study seeks to explore the factors that most
significantly
influence the quality of a food product. Geographical origin, age,

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tendency to
239 240
read product labels, scientific knowledge, and self-assess of
knowledge on

food safety concerns were identified as the primary differences

between the
241
groups. The sense of quality tends to influence spending choices and
food

habits. The definition of consumer groups that utilize the same

characteristics
242
to define quality gave useful information about consumer preferences
and

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243
potential risk-exposure behaviors. These characteristics are thus
important for

planning efficient and focused communication actions, not only for

businesses
244
but also for public agencies in charge of public health protection.
(Sadilek,

2019) Universities are one of the largest sources of wasteful food in the
food
245
catering industry. The majority of the food waste produced at the WU
canteen is
246
disposed of in landfills. This has an immediate effect on our
environment. Food

products that account for 80% of food waste at the university are
identified
247
using the Pareto chart. The cause-and-effect diagram is then utilized in
248
identifying the root causes or reasons for the food waste. Quality
Function

Deployment (QFD) is used to reduce food waste by enhancing

satisfaction
249 250 251 251
among consumers. This saves a considerable amount of food waste
because

food waste in the canteen is directly proportional to consumer pleasure.

(Ali & Ayele, 2019) Dining quality was assessed across 11 aspects,

including legal to
252
consume, meals, cleanliness, choices, and environmental quality, as
well as

assurance, accuracy, responsiveness, layout, external environment,

and price. The sample included 289 respondents drawn at random

from 100 full-service restaurants in Saudi Arabia, categorized as

small (70) or large (30). Other

253
characteristics are also critical, particularly food quality which
includes the
253,254 253
taste, freshness of meals, and quantity of food, hygiene,
responsiveness and

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menu. (Almohaimmeed, 2017)

Cleanliness

Food handlers are pivotal in upholding the hygiene and safety

of food in establishments. They must follow procedures that

prevent contamination and ensure high standards of cleanliness.

Effective sanitation practices by food handlers are crucial to

preventing foodborne illnesses and safeguarding public

255
health. Maintaining these standards not only protects consumers but
also

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supports the reputation and reliability of food service operations.

(Badilla, 2020). Food and beverage hygiene and sanitation involve

preventive measures
256
aimed at eliminating hazards that could compromise health. These
activities
257
encompass every stage, from before food production begins, through
257
processing, preparation, and transportation, until the food is ready to
be
consumed. (Sari et al., 2016). Canteen sanitation involves preventive
measures
258
aimed at eliminating hazards that could harm health. This includes
activities
259
and actions designed to ensure that food and drinks are free from any
contaminants or dangers that could pose health risks. (Fauziah &
Kalsum,
260 261 262
2016) Reported that it was found that food handlers exhibited a
satisfactory
level of understanding regarding food safety, coupled with positive
attitudes and self-reported behaviors. However, despite this, their
subpar performance in

hand hygiene assessment indicated a failure to consistently

implement safe
263
food handling practices in their work duties. (Lee et al., 2017)

Customer Service

Customer service skills are crucial in canteen service

situations. Customer relations behaviors are pleasant treatment

actions exhibited by service

264
employees toward consumers and are classified into two categories:
role-

prescribed service actions and extra-role treatment behaviors.

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Managers are primarily concerned with encouraging hospitality

personnel to practice good

265 266 266
relations with clients. (Teng, 2019) Canteens are a vital component of
the food

environment since they serve healthy meals and promote excellent

nutrition.
268
Customer happiness and a food light system assessment could help to
improve
267
the provision of food quality in canteens. Customer service quality is a

significant factor influencing canteen consumer satisfaction.

(Budiningsari et

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al., 2023) The happiness of students with food service can be analyzed
using a
270
variety of criteria, including the standard of service, nutritional value,
personal
269,270 271
hygiene, and atmosphere, among more. While an entire dinner
experience,
encompassing both meal and service quality, helps understand the
customer happiness concept. (Alhelalat et al., 2017) Good service
is a rendition of
exceptional service. Outstanding client service is a component of
systemic
272
quality management. The highest level of satisfaction offered by
consumers
2 2
will drive the institution's quality forward. An organization is
constantly striving
274 2
to develop and enhance the amenities that it provides to consumers in
order to

ensure that they are satisfied. Quality service is defined as

providing services that meet the expectations and demands of the
customer. (Sholihah et al., 2020)

Food Choices
275 276
Skubina et al. (2019) the aim of this research was to identify and
analyze
consumer choices and service standards in university dining

facilities in Warsaw. The study comprises two sections. The initial

segment of our investigation involved a survey of 1250 adult

participants in 25 university dining

277
facilities situated at five institutions of higher education. The
rationales and

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regularity of utilizing dining facilities, varieties of dishes chosen, and

2
viewpoints on a particular catering establishment's management
system were

examined. The subsequent segment of the research was carried out as

an audit
278
to evaluate internal regulation and dependability of data. The
viewpoints of the

participants do not align with the audit evaluations. This inconsistency

may
279
stem from students not placing enough importance on the quality of
services in

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university dining facilities or having limited knowledge of service

standards, service quality, or hygiene factors. To evaluate consumer

choices and service

280 281

28
quality in detail , an Analysis of Variance (ANOVA) test and multi-
dimensional
283
cluster analysis were used. The analysis identified four clusters
related to meal

types and frequency of consumption in university dining facilities,

as well as five profiles regarding the evaluation of dining facility

ambiance, service, and

284
menu. Through the correspondence analysis carried out utilizing the
282
multidimensional Multiple Correspondence Analysis (MCA) technique,
five

consumer clusters were identified based on nine characteristics,

including
2
dining facility location, frequency of utilization, respondents' gender,
place of

residence, and financial standing.

285 2
The study aimed to examine employees' attitudes toward food served
in staff

canteens, their eating habits, and the factors influencing meal

selection in these establishments. A survey was conducted with 600
adult respondents who regularly ate at staff canteens in Warsaw,
Poland. This research offered a comprehensive analysis of
consumer behavior regarding canteen usage and provided insights
into their views on the operations and meal offerings of the
canteens.

Key factors affecting canteen visits, meal choices, and overall

dining preferences were identified. Respondents evaluated the
quality and variety of

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meals, with portion size emerging as the most valued aspect. While
they
2
expressed overall satisfaction with the canteens' operations and
had minimal

concerns, they emphasized the need for a broader meal selection,

particularly
178
with more vegetarian and vegan options (Warsewicz, 2020).
2
Consumers' evaluation of products and decision-making is
influenced by

two systems: System 1 (fast, automatic, and effortless) and System 2

(slow, effortful, and conscious). Implicit evaluation occurs when
consumers make

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decisions automatically without reasoning, while explicit evaluation

involves a thorough assessment of available information. Factors

like time, nutrition education, familiarity with foods, and visual

attention to labels impact food choices and determine which

system consumers use to evaluate products.

286
When consumers have less time to make food choices, they may only
evaluate
286,287
specific product characteristics before purchase. Understanding how
consumers evaluate products is crucial for designing effective
nutrition-related messages and symbols on food labels. (Arellano,
2020)

Mohammadi et al. (2020) School environments have the potential

to exert
288
an impact on the dietary patterns of students. Therefore, the
implementation of

a nutritional intervention program within school canteens emerges as

a
289
recommended approach to enhance the dietary habits of students. An

evaluation will be carried out in this study to determine the viability

of introducing healthier food choices in selected secondary schools

in Malaysia through collaboration with canteen vendors. Furthermore,

an examination will
290 290
be conducted to evaluate the changes in food preferences pre and post
the
290,291
implementation of the intervention. The methodology involves
conducting a
cluster-randomized controlled study to assess feasibility across six
secondary
292
schools (four intervention and two control) in both rural and urban areas
of

Selangor and Perak states, Malaysia. The intervention, lasting for

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four weeks, will target Malaysian adolescents aged 15 years,

aiming to provide healthier food alternatives in school canteens and

convenience stores. Two interventions have been proposed,

targeting the training of canteen and convenience shop operators.

The second intervention involves subsidizing the prices of low-

293
energy-dense traditional cakes (kuih), vegetables, and fruits, while the
control

group will maintain their usual food offerings. Trained dietitians will
assess the
294
canteen menu and food items available in all participating schools.

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Both baseline and post-intervention data collection will include

anthropometric measurements, blood pressure measurements, and
dietary assessments. Following the intervention, focus group
conversations with students and in-thorough interviews with key
stakeholders will be conducted to assess the effectiveness and
acceptability of the implemented measures. The Healthy School
Canteen initiative will enforce restrictions on the sale of red flag
foods, characterized by high energy content and low nutritional
value, including confectionery and fried items. Additionally, the
prohibition of sugar- rich beverages, like soft drinks, will be in
effect. Instead, canteens will be encouraged to offer green flag
food and beverage options, such as fruits and vegetables.

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1. SUDIES → Misspelled words

STUDIES
Correctness

2. Students'; university's; service's; Text inconsistencies

staff's; today's; students'; cafeteria's;
respondents'; Galabo’s; students’; Correctness
individuals'; institution’s; student’s;
adults'; population's; people's; it's;
consumers'; People’s; program's;
employees'; industry’s; country’s;
customers'; child’s; children’s; Cronba…

3. Students' satisfaction with university Unclear sentences Clarity

canteen services is a crucial factor in
evaluating the overall quality of campus
life and the effectiveness of the
university's support programs.

4. major → Word choice

significant
Engagement
5. learners' health
Wordy sentences Clarity
6. major →
significant Word choice

Engagement
7. distinguishes

Wordy sentences Clarity

8. the use of both Wordy sentences Clarity

9. are indications Wordy sentences Clarity

of → indicate

10.
big → significant Word choice

Engagement

11. This Intricate text Clarity

12. 14.
13.

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of s Incorrect phrasing
havi
ng Correctness
great →
grea
t
inte excellent
Word choice
rper
son Engagement
largely driven
al
rela
tion → Word choice
ship primarily driven, driven
mainly Engagement

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15. examine Wordy sentences Clarity

d

16. the Determiner use Correctnes

University (a/an/the/this, etc.) s

17.
environment → Word choice

Engagement
atmosphere in aspects
18.

Wordy sentences Clarity

of → regarding
19. found to be Wordy sentences Clarity

20. product Punctuation in Correctnes

s, compound/complex s
sentences

21. play a crucial Wordy sentences Clarity

role → are crucial

22. campus; Campus Text inconsistencies

Correctness

23. However, if students are not satisfied Unclear sentences Clarity

with the cafeteria services, they may
choose to avoid eating meals on
campus.

24. Misiran et al., (2022) study with 378 Incorrect phrasing

participants utilized structural
equation modeling to uncover the Correctness
various factors that influence students'
level of satisfaction in a college
cafeteria.

25. Two key factors Wordy sentences Clarity

had Students' Wordy sentences Clarity

26.

satisfaction
27. The satisfaction of students was Passive voice misuse Clarity
greatly influenced by the quality of
service they received.

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28. This Intricate text Clarity

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29. This indicates that the college cafeteria Unclear sentences Clarity
should prioritize improving the level
of service it offers.

30. The composite reliability and Ungrammatical sentence

average variance extracted of the
domains ranged from 0.848 to 0.928 Correctness
and 0.500
to 0.762 respectively.

31. Tone suggestions Delivery

32. on Wrong or missing prepositions Correctness

33. on Wordy sentences Clarity

34.
various → Word choice
multiple
Engagement

35. Student satisfaction with university Passive voice misuse Clarity

cafeteria services is shaped by multiple
factors, including food and beverage
quality, menu variety, price fairness,
service quality, and ambiance.

36. cafeteria Punctuation in Correctnes

s, compound/complex s
sentences

37.
a variety of → Wordy sentences Clarity
various

38. as Wordy sentences Clarity

39.
fairly → Word choice

Engagement
reasonably as
40.

Incorrect phrasing
well as → and as
41. Correctness
well as → and
Wordy sentences Clarity
42. The school canteen managers are advised to enhance their service quality

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by considering these factors that Unclear sentences Clarity
contribute to student satisfaction.

43.
played a key role → was Wordy sentences Clarity
key

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44.
Food service → Confused words

Correctness
45. Foodservice major →

Word choice
significant
Engagement
46. they are Wordy sentences Clarity

47.
quite → pretty Word choice

Engagement
48. difficult →

Word choice
tricky
Engagement
49. Nevertheless, ensuring that students Unclear sentences Clarity
from various backgrounds are
content with the on-campus food
services can be quite difficult,
especially in cases where there are
limited options available.

50.
Foodservice → Food Confused words
service
Correctness

51. Smith et al., (2020) study seeks to Ungrammatical sentence

examine the level of satisfaction
among students regarding the Correctness
foodservice facilities on campus, with
a particular focus on HBCUs.

52. Smith et al., (2020) study seeks to Unclear sentences Clarity

examine the level of satisfaction
among students regarding the
foodservice facilities on campus, with
a particular focus on HBCUs.

53.
ambience → ambiance Additionally → ¶
56.

54. Additionally aims → seeks

57.
has any impact on → impacts
55.

students → students', student's

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Mi ts of English
xe Wordy sentences Clarity
d
di Intricate text
al
ec Incorrect noun number Correctness
Word choice

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58.
foodservice → food Confused words

Correctness
59.
service food quality

Wordy sentences Clarity

60. 39; Incorrect punctuation
Correctness

61.
food service → Confused words
foodservice
Correctness

62. This Intricate text Clarity

63. This, in turn, could have a positive Unclear sentences Clarity

effect on the institution’s reputation,
student retention, and appeal to
prospective students.

64. A university canteen is an essential part Unclear sentences Clarity

of a student’s university experience, as
it serves a wide range of students.

65. As more and more students apply for Unclear sentences Clarity
university admission, university
administrators are realizing the
significance of providing a wide range of
on-campus services, such as food
options that cater to the diverse
preferences and tastes of students.

66. to impact adults' food Inappropriate colloquialisms Delivery

choices and satisfaction
significantly

67. Several factors, such as taste, Unclear sentences Clarity

price, nutrition, operating hours,
comfort, variety, convenience,
quality, and the fairness of price and
value, have been shown to
significantly impact adults' food
choices and satisfaction.

68. al., Punctuation in Correctnes

compound/complex s
sentences

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69. specifically Wordy sentences Clarity

focusing

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70. food Wordy sentences Clarity

quality

71. Student satisfaction was shaped by the Passive voice misuse Clarity
quality of food, service level, and
price fairness.

72.
those factors → that Incorrect phrasing
factors
Correctness

73. found to be Wordy sentences Clarity

74. By focusing on and investing in these Unclear sentences Clarity

factors, they can improve student
satisfaction and foster a positive
environment.

75.
important → crucial, essential, Word choice
critical
Engagement

76. An effective way to address concerns Unclear sentences Clarity

and cater to student preferences is by
implementing a feedback mechanism.

77.
important → essential, vital, Word choice
crucial
Engagement
78.
play a crucial
role → be crucial Wordy sentences Clarity

79. Wongprawmas et al., (2021) study Incorrect phrasing

examines the effects of different
strategies on the food choices of Correctness
university students using the online
pre-ordering system of university
canteens.

80.
between subject → between- Misspelled words
subject
Correctness

81. The study also discovered that the nudges can have a beneficial impact on
strategic implementation of different students who already exhibit strong

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sustainable eating behaviors. Ungrammatical sentence

Correctness

82.
impact → Word choice
effect
Engagement

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83. The study also discovered that the Unclear sentences Clarity
strategic implementation of different
nudges can have a beneficial impact on
students who already exhibit strong
sustainable eating behaviors.

84. It is essential to take into account the Incorrect phrasing

population's characteristics, their
intention to consume healthy and Correctness
sustainable food, and their eating
habits when determining an effective
nudging strategy, according to the
research.

85. It is essential to take into account the Unclear sentences Clarity

population's characteristics, their
intention to consume healthy and
sustainable food, and their eating
habits when determining an effective
nudging strategy, according to the
research.

86. the importance of Wordy sentences Clarity

87.
seen an increase → Wordy sentences Clarity
increased

88. and Conjunction use

Correctness

89. Nudging is a powerful tool that can Unclear sentences Clarity

subtly shape decision environments to
influence people's behavior, all while
allowing them to retain their freedom
of choice and without making drastic
changes to their economic incentives.

90.
choices → decisions Word choice

Engagement
91. when it comes to →

Wordy sentences Clarity

regarding important →
92.
Word choice
essential
Engagement

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93. This Intricate text Clarity

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94. types of Wordy sentences Clarity

95.
different → various, other Word choice

to address specific problems

96.
in different populations and
situations effectively Engagement Inappropriate colloquialisms

Delivery

97. who are Wordy sentences Clarity

98.
In order to → To Wordy sentences Clarity

99.
well → healthy, sound, okay, Word choice
OK
Engagement

100. The study findings indicate that the Unclear sentences Clarity
arrangement of dishes and the use
of both nudges can have a
beneficial impact on students' dish
choices.

101.
the development of → Wordy sentences Clarity
developing

102. greatly → dramatically Word choice

Engagement
is vital to ensure →
103. ensures
Wordy sentences Clarity

104. As a result, the school canteen or lunch Ungrammatical sentence

program plays a key role in providing
children with a variety of nutritious, yet Correctness
affordable, food options.

105. As a result, the school canteen or lunch Unclear sentences Clarity

program plays a key role in providing
children with a variety of nutritious, yet
affordable, food options.

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106. Typically, a menu should provide Unclear sentences Clarity
customers with a consistent in-house
specialty, as well as some exclusive
options that are only available at
specific times or on certain days of
the week.

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107. Staff will find it more convenient to Unclear sentences Clarity

place orders and purchase the
necessary food ingredients.

108.
Dumalo → Dumalo's Incorrect noun number Correctness

109. have access to → can Wordy sentences Clarity

access

110. A menu should feature unique dishes Unclear sentences Clarity

that are exclusive to the restaurant and
offer limited options available on
specific days or times.

111. it comes to Wordy sentences Clarity

112.
important → essential, Word choice

Engagement
vital The canteen needs to
113.

Wordy sentences Clarity

maintain in order to → to
114.
Wordy sentences Clarity
Bandura → Bandura's

115. Incorrect noun number Correctness

Various → Different
Word choice
116.
Engagement

117. that people Wordy sentences Clarity

118.
especially → Word choice
mainly, primarily,
predominantly Engagement

119. Creating a successful canteen Unclear sentences Clarity

management program involves
understanding and catering to the
requirements, desires, and tastes
of students.

120.
121. 122.

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fairl reasonably healthy → Word choice

wholesome Engagement
y→

a variety of → various Word choice

pret
Engagement
ty,
Wordy sentences Clarity

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123.
when it comes to → Wordy sentences Clarity
regarding

124. factors like Wordy sentences Clarity

125.
in order to → to Wordy sentences Clarity

126. to meet the needs of the Inappropriate colloquialisms

better

Delivery

127. a sample of Wordy sentences Clarity

128.
fairly → pretty, Word choice
reasonably
Engagement
129.
a varied selection
of → various Wordy sentences Clarity

130. The researcher conducted a study to Unclear sentences Clarity

evaluate the connection between the
quality of canteen service and
student satisfaction at the bachelor
level of Campus, situated in
Paknajol, Kathmandu.

131.
in order to → to Wordy sentences Clarity

to meet the needs of the Inappropriate colloquialisms

132.
students better

play a crucial
133. role → are crucial Delivery

a wide range of → various

Wordy sentences Clarity
134.

Wordy sentences Clarity

135. Having a healthy diet at work is essential for preventing chronic

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diseases and promoting better overall Unclear sentences Clarity
health.

136. play a crucial Wordy sentences Clarity

role → are crucial

137. al., Punctuation in Correctnes

compound/complex s
sentences

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138. employees' Wordy sentences Clarity

attitudes

139. Respondents evaluated the quality Unclear sentences Clarity

and variety of meals, with a particular
emphasis on the size of portions.

140. canteen Punctuation in Correctnes

s, compound/complex s
sentences

141.
wider → broader Word choice

Engagement
142. important → essential

Word choice
to assess the needs and
143. expectations of their probable
customers warily

Engagement Inappropriate colloquialisms

Delivery

144. The research findings have important Unclear sentences Clarity

suggestions for owners or managers of
staff canteens, who need to warily
assess the needs and expectations of
their probable customers.

145.
up to date → Wordy sentences Clarity

current effective Word choice

146.

Engagement
→ adequate
147. al., Punctuation in Correctnes
compound/complex s
sentences

148.
assess → determine, Word choice

Engagement
149. evaluate study → survey

Word choice

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Engagement
150. found to be Wordy sentences Clarity

151. strongly correlated Wordy sentences Clarity

in comparison → Wordy sentences Clarity

152.
compared

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153. The correlation between the KAP score Unclear sentences Clarity
and sociodemographic variables
highlights the importance of
implementing training programs that
take these factors into account,
focusing on promoting good
practices.

154. To enhance the program's effectiveness Misplaced words or phrases

in promoting knowledge acquisition
Correctness

155. To enhance the program's effectiveness Incorrect phrasing

in promoting knowledge acquisition,
it is recommended to implement Correctness
evaluative methods both before and
after the training.

156. An intervention strategy that Unclear sentences Clarity

involves all social actors of the
National School Feeding Program is
crucial, considering the significance of
the program and the corresponding
responsibilities it entails.

157. It is advisable to implement a training Unclear sentences Clarity

schedule for food handlers, and it
is important to have professional
nutritionists regularly oversee the
operations of school kitchens.

158.
important → essential, vital, Word choice
crucial
Engagement

159. It is crucial to maintain a constant and Unclear sentences Clarity

vigilant approach to intervention
activities focused on food safety.

160. This Intricate text Clarity

161.
an vital → a Determiner use Correctnes
vital (a/an/the/this, etc.) s

162.
In recent years → Recently with a focus →
163.

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foc Wordy sentences

usi
Wordy sentences
ng

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164.
larger → more Word choice
extensive
Engagement

165. As a consequence, certain students are Unclear sentences Clarity

facing challenges when it comes to
dining in canteens and are opting for
off-campus social catering instead.

166. ¶ As a Intricate text Clarity

consequence Word choice

167.
Engagement
certain → sure
168. This Intricate text Clarity

169. To enhance the service and Misplaced words or phrases

administration of college
canteens Correctness

170. To enhance the service and Unclear sentences Clarity

administration of college canteens, it is
crucial to provide canteen staff with
training on food and beverage
quality management, as well as arm
them with the required skills for
professional food and beverage
management.

171. The research findings offer valuable Unclear sentences Clarity

insights for effectively managing
and training university canteen
employees, as well as suggestions
for enhancing the overall quality of
catering services.

172. When selecting a place to dine, Unclear sentences Clarity

consumers prioritize restaurant food
safety and hygiene.

173. 175.
School canteens must place in order to →

to
174.

a crucial →

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a Wordy sentences
vital
,a
pivo Wordy sentences
tal,
an
esse Word choice
ntial

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176. Enhancing service Wordy sentences Clarity

→ Service

177. crucial → vital Word choice

Engagement

178. (Serhan, 2019); (Warsewicz, 2020) Citation style options Correctness

179.
The majority of → Wordy sentences Clarity

180. Most The aim is → ¶ Intricate text Clarity

The aim is Muja → Incorrect noun number Correctness

181.

Muja's Wordy sentences Clarity

182.
the organization → Wordy sentences Clarity

183. it In order to → To

184. The results indicate a combination Incorrect phrasing

of contentment and discontent among
the individuals involved, highlighting Correctness
the importance for employers to
offer training to their employees to
enhance their communication
abilities and foster a more optimistic
mindset.

185. customers' Wordy sentences Clarity

viewpoint offers → Word choice

186.
Engagement
provides
187. The communication styles of front Unclear sentences Clarity
liners can have a significant impact
on how customers perceive and
expect service.

188.
service → Incorrect noun number Correctness
services

189. they receive Wordy sentences Clarity

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190. The results Wordy sentences Clarity

generally
Wordy sentences Clarity
191.
dining out
happiness

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192.
greatly → Word choice
significantly
Engagement

193. This Intricate text Clarity

194. a clear set of Wordy sentences Clarity

195.
larger → more Word choice
significant
Engagement
196.
a larger number of →
more Wordy sentences Clarity

197. explored
Wordy sentences Clarity

198. factors such as Wordy sentences Clarity

199.
Additionally → ¶ Intricate text Clarity

200. Additionally element → Word choice

Engagement
aspect
201. DINESERV’s service quality elements Unclear sentences Clarity
provide a comprehensive understanding
of how each element impacts
customer satisfaction.

202.
a significant → an Word choice

Engagement
203. important global →

Word choice
international
Engagement
204. Tourism plays a significant role in Unclear sentences Clarity
shaping culture, society, and the
economy, as recognized by the
World Tourism Organization in its
support of global development.

205.
206. 207.

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with ce, human resources, staffing Wordy sentences Clarity
a
focu
s→ which in turn limits → Potentially sensitive language
focu limiting
sing

man
pow Delivery
er →
wor
kfor Wordy sentences Clarity

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208.
are urging → urge Wordy sentences Clarity

the assessment of Wordy sentences Clarity

209.
→ assessing

210. al., Punctuation in Correctnes

compound/complex s
sentences

211.
important → Word choice
essential
Engagement
212.
plays a crucial role
→ is crucial Wordy sentences Clarity

213. emphasizing
Wordy sentences Clarity

214. interested in Wordy sentences Clarity

215. This study examines the relationship Unclear sentences Clarity

between service quality and customer
satisfaction in the restaurant industry
in Nueva Vizcaya, Philippines.

216.
provided by → Wordy sentences Clarity
of

217. The study highlights that customer Unclear sentences Clarity

satisfaction is influenced by several
factors, including the restaurant's
physical layout, pricing, and the
responsiveness of the staff.

218.
in order to → to Wordy sentences Clarity

to gauge customer Inappropriate colloquialisms

219.
satisfaction accurately

Delivery

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220. Service quality should be the main Incorrect phrasing
focus of Higher Education
Institutions in order to accurately Correctness
gauge customer satisfaction.

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221. Service quality should be the main Unclear sentences Clarity

focus of Higher Education
Institutions in order to accurately
gauge customer satisfaction.

222.
take into account the → Wordy sentences Clarity
consider

223.
greatly → significantly, Word choice

Engagement
dramatically greatly
224.
Wordy sentences Clarity
influencing

225. Wordy sentences Clarity

that includes → with

226. Therefore, food businesses must Unclear sentences Clarity

constantly adjust and come up with
new ideas to meet the changing
expectations and preferences of
customers.

227.
in order to → Wordy sentences Clarity
to

228. Sari et al., (2024) aims to fill a gap Ungrammatical sentence

in the research by including studies
from Asia, which offers a broader Correctness
perspective on the dimensions of food
quality and how they affect consumer
satisfaction.

229. factors such as Wordy sentences Clarity

230.
presentation → Incorrect noun number Correctness
presentations

231. Satisfaction. Incomplete sentences Delivery

232. is Incorrect verb forms

Correctness

233.
students' happiness greatest → most
234.

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sign Wordy sentences

ifica
Word choice
nt

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235. The results indicated that the quality of Unclear sentences Clarity
food offered in the cafeteria had the
greatest impact on student satisfaction
due to presentation and flavors.

236. which is Wordy sentences Clarity

237. The intent of this Wordy sentences Clarity

238.
seeks → is Incorrect verb forms Correctness

239. self-assess → self- Confused words

Correctness
assessment knowledge →
240.
Word choice
expertise
Engagement
241. Geographical origin, age, tendency to Unclear sentences Clarity
read product labels, scientific
knowledge, and self-assess of
knowledge on food safety concerns
were identified as the primary
differences between the groups.

242.
useful → helpful Word choice

Engagement
243. important →

Word choice
crucial
Engagement
244. These characteristics are thus Unclear sentences Clarity
important for planning efficient and
focused communication actions,
not only for businesses but also for
public agencies in charge of public
health protection.

245.
The majority → Wordy sentences Clarity
Most

246. This Intricate text Clarity

247.
248. 249.

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¶ Intricate text
The
cau
se- Wrong or missing
and-
effe
ct prepositions

in

iden sentences

tifyi

ng

→ to

iden

tify

con

su

mer

sati

sfac

tion

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250. This Intricate text Clarity

251. This saves a considerable amount Unclear sentences Clarity

of food waste because food waste in
the canteen is directly proportional
to consumer pleasure.

252. Dining quality was assessed across Unclear sentences Clarity

11 aspects, including legal to
consume, meals, cleanliness, choices,
and environmental quality, as well as
assurance, accuracy, responsiveness,
layout, external environment, and
price.

253. Other characteristics are also Ungrammatical sentence

critical, particularly food quality which
includes the taste, freshness of Correctness
meals, and quantity of food,
hygiene, responsiveness and menu.

254. and Wordy sentences Clarity

255. Maintaining these standards not only Unclear sentences Clarity

protects consumers but also supports
the reputation and reliability of food
service operations.

256. to Wordy sentences Clarity

eliminate

257. These activities encompass every stage, Ungrammatical sentence

from before food production begins,
through processing, preparation, and Correctness
transportation, until the food is ready to
be consumed.

258. This Intricate text Clarity

259. any Wordy sentences Clarity

260. —reported → It

Reported that it
261.

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Inc
om
plet
e
sen
ten
ces

Deli
ver
y

Inc
orr
ect
phr
asi
ng

Cor
rec
tne
ss

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262. Reported that it was found that food Unclear sentences Clarity
handlers exhibited a satisfactory
level of understanding regarding food
safety, coupled with positive
attitudes and self-reported
behaviors.

263. to implement safe food Inappropriate colloquialisms Delivery

handling practices in their
work duties consistently

264. Customer relations behaviors are Unclear sentences Clarity

pleasant treatment actions exhibited
by service employees toward
consumers and are classified into
two categories: role-prescribed
service actions and extra-role
treatment behaviors.

265. client Wordy sentences Clarity

relations

266. Canteens are a vital component of the Unclear sentences Clarity

food environment since they serve
healthy meals and promote excellent
nutrition.

267. Customer happiness and a food light Unclear sentences Clarity

system assessment could help to
improve the provision of food quality
in canteens.

268. Tone suggestions Delivery

269. , among more Incorrect phrasing Correctness

270. The happiness of students with food Unclear sentences Clarity

service can be analyzed using a variety
of criteria, including the standard of
service, nutritional value, personal
hygiene, and atmosphere, among
more.

271. While an Conjunction use

Correctness

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272. consumers Wordy sentences Clarity
offer

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273.
in order to → Wordy sentences Clarity
to

274. An organization is constantly striving to Unclear sentences Clarity

develop and enhance the amenities
that it provides to consumers in order to
ensure that they are satisfied.

275. , Punctuation in Correctnes

the compound/complex s
sentences

276. this research Wordy sentences Clarity

aimed

277. The initial segment of our investigation Unclear sentences Clarity

involved a survey of 1250 adult
participants in 25 university dining
facilities situated at five institutions
of higher education.

278. the Determiner use Correctnes

dependability (a/an/the/this, etc.) s

279. prioritizin Wordy sentences Clarity

g

280. To evaluate consumer choices Misplaced words or phrases

and service quality in detail
Correctness

281. To evaluate consumer choices and Unclear sentences Clarity

service quality in detail, an Analysis
of Variance (ANOVA) test and multi-
dimensional cluster analysis were
used.

282. multi-dimensional; multidimensional Text inconsistencies

Correctness

283.
analysis → study
285.

284. carried out utilizing → using

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aim ed Word choice
ed
to Engagement
exa
min
Wordy sentences Clarity
e→
exa
min
Wordy sentences Clarity

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286. When consumers have less time to Unclear sentences Clarity

make food choices, they may only
evaluate specific product
characteristics before purchase.

287.
purchase → Incorrect verb forms Correctness
purchasing

288. Mohammadi et al. (2020) School Unclear sentences Clarity

environments have the potential to
exert an impact on the dietary
patterns of students.

289. Therefore, the implementation of a Unclear sentences Clarity

nutritional intervention program within
school canteens emerges as a
recommended approach to enhance the
dietary habits of students.

290. Furthermore, an examination will be Ungrammatical sentence

conducted to evaluate the changes in
food preferences pre and post the Correctness
implementation of the intervention.

291. intervention Wordy sentences Clarity

implementation

292. both Wordy sentences Clarity

293. kuih Unknown words Correctness

294. available Wordy sentences Clarity

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