To read this content please select one of the options below:

Something to chew on: assessing what students want from campus dining services

Luana Nanu (School of Hospitality, Tourism Management, Muma College of Business, University of South Florida, Tampa, Florida, USA)
Imran Rahman (Horst Schulze School of Hospitality Management, Auburn University, Auburn, Alabama, USA)
Mark Traynor (Horst Schulze School of Hospitality Management, Auburn University, Auburn, Alabama, USA)
Lisa Cain (Chaplin School of Hospitality, Tourism Management, Florida International University, North Miami, Florida, USA)

Young Consumers

ISSN: 1747-3616

Article publication date: 2 May 2024

Issue publication date: 20 November 2024

315

Abstract

Purpose

This exploratory study aims to integrate both quantitative and qualitative methods to examine the influence of contemporary university dining attributes and practices on student patronage.

Design/methodology/approach

First, a review of the extant literature on-campus dining in universities was conducted. Second, innovative practices of on-campus dining facilities of a large public university were identified. Finally, student perceptions of those practices were examined using a mixed method approach.

Findings

The review of literature uncovered 49 articles across 35 years on key topics such as food waste, healthy eating, and service evaluation. From site tours and interviews with related personnel, 40 innovative on-campus dining practices were identified.

Research limitations/implications

Importance ratings revealed cleanliness of the environment, fresh fruit and vegetables, and digitally enabled ordering, as the top three highest rated practices. Factor analysis unveiled six factors that students find important: food diversity, good standards, innovativeness, quick options, menu variety, and fish and seafood. The thematic analysis further revealed four overarching themes (convenience, familiarity, food offerings, and value) and 13 subthemes which complemented the quantitative results.

Originality/value

In addition to shedding post-pandemic light on students’ dining needs, it highlights the paucity of theory used to support extant studies and suggests a novel theoretical underpinning.

Keywords

Citation

Nanu, L., Rahman, I., Traynor, M. and Cain, L. (2024), "Something to chew on: assessing what students want from campus dining services", Young Consumers, Vol. 25 No. 6, pp. 748-770. https://doi.org/10.1108/YC-02-2024-1979

Publisher

:

Emerald Publishing Limited

Copyright © 2024, Emerald Publishing Limited

Related articles