Foodservice Quality: Identifying Perception Indicators of Foodservice Quality for Hospitality Students  

作　　者：Wen-Hwa Ko Li-Jung Su 

机构地区：[1]Department of Restaurant, Hotel and Institutional Management, Fu Jen University, New Taipei City, Taiwan.

出　　处：《Food and Nutrition Sciences》2014年第2期132-137,共6页食品与营养科学（英文）

摘　　要：This study uses an expert perspective to identify indicators of foodservice quality as perceived by hospitality students. A 3-round modified Delphi method and an expert panel comprising culinary arts instructors, master chefs with >10 years of experience, and senior foodservice industry executive managers were used to define and identify these indicators. The developed foodservice quality framework includes 2 categories, the product and customer, which comprise 57 indicators in 6 dimensions. The results of this study provide a clear direction for further studies and applications for hospitality professionals, educators, and students.This study uses an expert perspective to identify indicators of foodservice quality as perceived by hospitality students. A 3-round modified Delphi method and an expert panel comprising culinary arts instructors, master chefs with >10 years of experience, and senior foodservice industry executive managers were used to define and identify these indicators. The developed foodservice quality framework includes 2 categories, the product and customer, which comprise 57 indicators in 6 dimensions. The results of this study provide a clear direction for further studies and applications for hospitality professionals, educators, and students.

关 键 词：FOODSERVICE Quality HOSPITALITY STUDENT Modified Delphi Method 

分 类 号：R73[医药卫生—肿瘤]