Assessment of the strategies for improving quality of campus food service - Delta State Polytechnic, Ogwashi-uku Department: Hospitality Management By: Alexander Project ID: 7713 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractIn the restaurant business, satisfied customers will return and provide positive word of mouth to peers. Studies have shown that restaurants generate repeat patronage. Despite many school restaurants housed in schools across the world, little information is available about how these restaurants offer quality service. This study addresses this subject by identifying the perceptions of the respondents on food quality service. A total of 63 guests were surveyed at Delta State Polytechnic, Ogwashi-Uku. Overall, customers were satisfied with the food quality, service quality, value for money, and convenience of location. However, satisfaction levels were lower because of the convenience of payment methods and portion size. Significant differences were found between males and females, as well as between younger and mature customers. Significant differences also existed between the perceptions of heavy–users and light users. These findings suggest the use of services in distinct segments, which emphasizes a need to focus on customized strategies for customer retention. More information about customers and the quality of food service that drives their choices will assist hospitality faculty and restaurateurs to competitively position their restaurants for success in the marketplace....Preview Download Preview +Other Hospitality Management project topics and materials you might be interested in»The economic importance of hospitality industry to the nation»Importance of interpersonal relationship between restaurant and kitchen staff»Effect of economic depression on the marketing of hotel products»Roles of equipment availability on employee performance in the hotel industry»Production of assorted snacks from composite flour with special references to sweet potato»Utilization of rice for the production of snacks and bread»The effect of corona virus pandemic (covid - 19) on the profitability of hotels establishment»Examining the impact of online reservation system on the profitability of the hotel»Enriching Nigeria menu with the use of soya beans»The effectiveness of health insurance as a motivational tool in the hotel industry - case study of selected hotels in Ikorodu, Lagos»Critical examination of safety and security concern in hospitality industry - case study of Exclusive Mansion»The causes of food poisoning - effect and their control»Impact of marketing communication in promoting tourist destination - case study of Katsina metropolis»Evaluate the service delivery and customer satisfaction in hospitality industry»The effect of quality services on customer satisfaction - case study of Destiny Castle Hotel