Table 3.
Frequencies and means for the research variables.
| Research variables | Overall satisfaction | Mean | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Very unsatisfied | Unsatisfied | Neutral | Satisfied | Very satisfied | |||||||
| F | % | F | % | F | % | F | % | F | % | ||
| A. Quality of food and beverage products | |||||||||||
| (1) Taste of food and beverages | 20 | 3.1 | 48 | 7.4 | 236 | 36.2 | 306 | 46.9 | 42 | 6.4 | 3.46 |
| (2) Display of products | 16 | 2.5 | 64 | 9.8 | 212 | 32.5 | 326 | 50.0 | 34 | 5.2 | 3.45 |
| (3) Diversity of displayed products | 16 | 2.5 | 74 | 11.3 | 218 | 33.4 | 306 | 46.9 | 38 | 5.8 | 3.42 |
| (4) Freshness of products | 28 | 4.3 | 64 | 9.8 | 230 | 35.3 | 284 | 43.6 | 46 | 7.1 | 3.39 |
| (5) Taste and flavor of products | 20 | 3.1 | 58 | 8.9 | 230 | 35.3 | 310 | 47.5 | 34 | 5.2 | 3.42 |
| (6) Nutritious products | 32 | 4.9 | 62 | 9.5 | 250 | 38.3 | 266 | 40.8 | 42 | 6.4 | 3.34 |
| (7) Portion size | 30 | 4.6 | 70 | 10.7 | 208 | 31.9 | 288 | 44.2 | 56 | 8.6 | 3.41 |
| (8) Appropriate serving temperature | 20 | 3.1 | 72 | 11.0 | 224 | 34.4 | 300 | 46.0 | 36 | 5.5 | 3.39 |
| Overall mean for quality of food and beverage products | 3.41 | ||||||||||
| B. Quality of service | |||||||||||
| (1) Speed of service | 38 | 5.8 | 90 | 13.8 | 188 | 28.8 | 280 | 42.9 | 56 | 8.6 | 3.46 |
| (2) Friendly treatment by the cafeteria staff | 24 | 3.7 | 68 | 10.4 | 174 | 26.7 | 282 | 43.3 | 104 | 16.0 | 3.57 |
| (3) Staff knowledge of the items sold | 24 | 3.7 | 38 | 5.8 | 190 | 29.1 | 312 | 47.9 | 88 | 13.5 | 3.61 |
| (4) Cooperation of workers at the cafeteria and answering any question | 30 | 4.6 | 42 | 6.4 | 174 | 26.7 | 320 | 49.1 | 86 | 13.2 | 3.59 |
| Overall mean for service | 3.53 | ||||||||||
| C. Quality of the setting | |||||||||||
| (1) Comfort and sitting availability | 36 | 5.5 | 76 | 11.7 | 250 | 38.3 | 260 | 39.9 | 30 | 4.6 | 3.26 |
| (2) Cleanliness and hygiene | 28 | 4.3 | 102 | 15.6 | 276 | 42.3 | 214 | 32.8 | 32 | 4.9 | 3.18 |
| (3) Ambience | 22 | 3.4 | 64 | 9.8 | 274 | 42.0 | 258 | 39.6 | 34 | 5.2 | 3.33 |
| (4) Lighting | 16 | 2.5 | 44 | 6.7 | 258 | 39.6 | 290 | 44.5 | 44 | 6.7 | 3.46 |
| (5) Organization of Delivery Process | 32 | 4.9 | 54 | 8.3 | 256 | 39.3 | 272 | 41.7 | 38 | 5.8 | 3.35 |
| Overall mean for setting | 3.31 | ||||||||||
| D. Price and value | |||||||||||
| (1) Quality of food and beverage products provided vs. the price paid | 36 | 5.5 | 108 | 16.6 | 226 | 34.7 | 248 | 38.0 | 34 | 5.2 | 3.20 |
| (2) Quantity of food and beverage products provided vs. the price paid | 26 | 4.0 | 100 | 15.3 | 244 | 37.4 | 248 | 38.0 | 34 | 5.2 | 3.25 |
| Overall mean for price and value | 3.23 | ||||||||||
| E. Overall satisfaction | |||||||||||
| (1) Overall satisfaction regarding the quality of food & beverage products | 26 | 4.0 | 60 | 9.2 | 214 | 32.8 | 312 | 47.9 | 40 | 6.1 | 3.42 |
| (2) Overall satisfaction regarding the service quality | 32 | 4.9 | 52 | 8.0 | 182 | 27.9 | 318 | 48.8 | 68 | 10.4 | 3.51 |
| (3) Overall satisfaction regarding the setting | 24 | 3.7 | 44 | 6.7 | 276 | 42.3 | 270 | 41.4 | 38 | 5.8 | 3.38 |
| (4) Overall satisfaction the prices | 32 | 4.9 | 88 | 13.5 | 254 | 39.0 | 244 | 37.4 | 34 | 5.2 | 3.24 |
| Overall mean for overall satisfaction | 3.39 | ||||||||||