Residents' perceptions of the specific quality attributes of food and service that affect the quantity of food consumed and their satisfaction with the dining service were explored. Eight focus groups composed of 45 residents were conducted in three continuing care retirement communities. When asked to identify the two most important, attributes affecting food quality, the participants identified flavor/taste and texture/tenderness of meat. Appearance of staff and attentiveness of service were the most important attributes affecting service quality. These results can be used in identifying strategies to enhance the quality of food and service and overall satisfaction and developing an instrument to evaluate residents' satisfaction.
Bibliographical noteFunding Information:
The College of Human Ecology, Kansas State University provided financial support for this research through the Virginia Howenstein Peine Food to Celebrate Life Project. The authors wish to thank administrators and foodservice managers in three continuing care retirement communities who participated in this study.
- Continuing care retirement community
- Food quality
- Quality attributes
- Service quality