This study aims to examine student’s foodservice experience and its effect on satisfaction, dining frequency and expenditures.
A total of 674 samples collected at a large Malaysian private university were used for data analysis. Structural equation modelling based on partial least squares method was conducted.
Results confirm that student foodservice experience significantly influences satisfaction, dining frequency and dining expenditure. Furthermore, four first-order constructs (product component, service component, price component and healthy component) are also validated on the designated second-order construct (customer foodservice experience).
These findings indicate that on-campus foodservice operators should focus on student experience and satisfaction to increase visits and expenditures.
This study would enable on-campus foodservice operators to have a better understanding of various dimensions of foodservice experience which will lead to students’ satisfaction and encourage the development of their visits and expenditure.
Ali, F. and Ryu, K. (2015), "Bringing them back to spend more: student foodservice experiences to satisfy their taste buds", Young Consumers, Vol. 16 No. 2, pp. 235-248. https://doi.org/10.1108/YC-05-2014-00441
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