Using focus groups to determine specific attributes that influence the evaluation of quality food and service quality in continuing care retirement communities

Sunhee Seo, Carol W. Shanklin

Research output: Contribution to journalReview articlepeer-review

9 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)35-51
Number of pages17
JournalJournal of Foodservice Business Research
Volume8
Issue number1
DOIs
StatePublished - 1 May 2006

Keywords

  • Continuing care retirement community
  • Elderly
  • Food quality
  • Quality attributes
  • Service quality

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