Investigation of Customer Satisfaction and Leftover in Terms of Sustainable Nutrition: An Example of a University Cafeteria

Authors : Nida Nur Adiyan, Yasemin Beyhan

Pages : 326-335

Doi:10.22312/sdusbed.1588744

View : 88 | Download : 189

Publication Date : 2025-12-22

Article Type : Research Paper

Abstract :This study was carried out to determine the satisfaction of the students within the scope of sustainable nutrition from the mass catering offered in the university cafeteria, and to determine the amount of leftovers in various meals consumed in the university cafeteria in a week (five days) by two methods, subjective and objective. In the first part of the research (declarative/subjective part), the satisfaction/liking of the students about the catering service provided was scored with a 5-point Likert-type scaling in the questionnaire directed to the students. In the second part of the study, the residual amounts formed by the objective method were calculated by the weighing method. It was determined that female students were more satisfied with the service style of the service offered in the cafeteria than the male students, and the difference between the gender of the students and their satisfaction with the service was found to be significant (p<0.05). In both methods of the study, it was found that women left more residue in meals compared to men, and the difference between the gender of the students and the amount of residue they left in main courses, rice and pasta was also significant (p<0.05). The amount of food left over in direct proportion to the dissatisfaction with the service provided by the students benefiting from the cafeteria where the research was conducted is at a size that cannot be ignored.
Keywords : toplu beslenme hizmetleri, memnuniyet, yemek artığı, sürdürülebilir beslenme

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