Important food and service quality attributes of dining service in continuing care retirement communities

Sunhee Seo, Carol W. Shanklin

Research output: Contribution to journalArticlepeer-review

9 Scopus citations

Abstract

The purpose of this study was to evaluate the importance and performance of food and service quality attributes in the provision of foodservice for older adults. This study surveyed the independent living residents of three continuing care retirement communities (CCRCs) in a Midwestern state. Attributes with highest importance rating included food sanitation skills, personal hygiene and clean appearance of wait staff tenderness of meat, and taste and flavor of food. Overall respondents rated perceived service quality attributes higher than food quality attributes. By knowing which attributes are most important to residents, the foodservice manager can determine the specific attributes to promote in order to increase the frequency with which residents eat in the dining room.

Original languageEnglish
Pages (from-to)69-86
Number of pages18
JournalJournal of Foodservice Business Research
Volume8
Issue number4
DOIs
StatePublished - 28 Nov 2006

Keywords

  • Food quality attributes
  • Foodservice
  • Importance-performance analysis
  • Older adults
  • Service quality attributes

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