An Empirical Study on Students’ Satisfaction from Mawlana Bhashani Science & Technology University, Bangladesh

Authors

  • Mohima Akter Department of Economics, Mawlana Bhashani Science and Technology University, Santosh, Bangladesh
  • Md Nazmus Sadekin Department of Economics, Mawlana Bhashani Science and Technology University, Santosh, Bangladesh
  • Ataul Karim Patwary School of Tourism, Hospitality and Event Management, Universiti Utara Malaysia, Sintok, Kedah, Malaysia

DOI:

https://doi.org/10.47067/reads.v6i2.215

Keywords:

Price Fairness (PF), Food Quality (FQ), Food Variety (FV), Ambience (AMB), Staffs (STA), Student satisfaction (SS), Structural Equation Modeling (SEM), Partial Least Squares (PLS), Mawlana Bhashani Science and Technology (MBSTU)

Abstract

The main motive of this study is to explore university canteen foodservice attributes (food quality, food variety, price fairness, ambience, staff, and student satisfaction)in Mawlana Bhashani Science & Technology. Data are accumulated through a simple random sampling technique. A total of 355 numbers of valid questionnaires is used for statistic exploration. For measuring the performance of all factors for student satisfaction, 7 points Likert Scale is used.Qualitative& quantitative systems are used in the paper. Microsoft Excel version 10.0, Smart PLS software version 3.0, SPSS software version 20.0, is performed to analyze and test the theoretical model. Following the literature, data are analyzed using Crosstab Analysis, Pearson Correlation Coefficients, Structural Equation Modeling; Confirmatory Factor Analysis, and Path Analysis. The findings show that food quality, food variety, ambience & staff have a significant positive influence on student satisfaction, and the price has a negative impact on student satisfaction.

References

Alom, S., Patwary, A. K., Khan, M. M. H. (2019). Factors Affecting the Turnover Intention of Bangladeshi Migrants in the United Arab Emirates: An Empirical Study on the Hotel Industry. International Journal of Innovation, Creativity and Change. 8 (3), 344-360.

Amick, D. J. & Walberg, H. J. (1975). Introductory Multivariate Analysis, California: McCutchan Publishing Corporation, ch. 7.

Andaleeb, S., & Caskey, A. (2007). Satisfaction with food services: Insight from a college cafeteria. Foodservice Business Research Journal, 10(2), 51-65

Azim, M. S., Tarannum, L., & Patwary, A. K. (2017). The Effects of Leadership Style into Fisheries Business Sector in Bangladesh. International Journal of Business and Technopreneurship, 7(1), 13-22.

Baker, J., Grewal, D., &Parasuraman, A. (1994).The influence of store environment on quality inferences and store image.Journal of the Academy of Marketing Science, 22(4), 328-339.

Barlett, J. E., & Han, F. (2007).Analysis of service quality in restaurants in China: An Eastern perspective. ABR & TLC Conference Proceedings.

Chin, W.W. (1998). “Issues and opinions on structural equation modelling”.MIS Quarterly, Vol. 22 No. 1, pp. 7-16.

Chin, W.W., Peterson, R.A. and Brown, P.S. (2008). “Structural equation modelling in marketing: Some practical reminders”. Journal of Marketing Theory and Practice, Vol. 16 No. 4, pp. 287-98.

Dimitrios, P., & Katrina, D. G. (2014). Critical factors, food quality management and organizational performance. Journal Food Control, 40(2014), 1-11

Eckel, P. J. (1985). College & university foodservice management standards. 6, AVI Publishing Company.

Eunkyung, J., Youngah, C., Nami, J., &Ji-Young, Y. (2013).Comparison of students’ foodservice satisfaction between Korea and US.Nutrition Research and Practice, 7(1), 66-71.

Fornell, C. and F. L. J. J. o. M. r. Bookstein (1982). "Two structural equation models: LISREL and PLS applied to consumer exit-voice theory." 19(4): 440-452.

Fornell, C., & Larcker, D. F. (1981).Evaluating structural equation models with unobservable variables and measurement error. Journal of marketing research, 18(1), 39-50.

Garg, A. (2014). Machanic clues vs. humanic clues: Students’ perception towards service quality of fast food restaurants in Taylor’s University campus. Procedia-Social and Behavioral Sciences, 144(1), 164-175.

Grunert, K. (2015). Relationship between the domains of the Multidimensional Students' Life Satisfaction Scale, satisfaction with food-related life and happiness in university students Relación entre Los dominios de la escala multidimensional de satisfacción con la vida, sat. Nutricion Hospitalaria 31(6), 2752-2763.

Hair, J. F., Black, W. C., Babin, B. J., & Anderson, R. E. (2010).Multivariate Data Analysis: A global perspective (7th ed.). Upper Saddle River: Pearson Education

Herrmann, A., Xia, L., Monroe, K. B., & Huber, F. (2007).The influence of price fairness on customer satisfaction.Journal of Product & Brand Management, 16(1), 49-58.

Imram, N. (1999). The role of visual cues in consumer perception and acceptance ofa food product.Nutrition & Food Science, 99(5), 224–230.

Imran, K. (2018). Investigating university students’ satisfaction with on-campus cafeteria services: an empirical study in perspective of private university. Asian Journal of Empirical Research, 8(6), 225–237. https://doi.org/10.18488/journal.1007/2018.8.6/1007.6.225.237

Islam, R., & Patwary, A. K. (2013). Factors influencing to the policy and strategies used to disabled employment in hospitality industry. Advances in Environmental Biology, 2598-2606.

Jerry, C. O. (1972). Product quality perception: A model of quality /cue utilization and an empirical test. An unpublished doctoral dissertation, Purdue University

Klassen, K., Trybus, E., & Kumar, A. (2005).Planning food services for a campus setting.Hospitality Management, 24(1), 579-609.

Knutson, B. J. (2000). College students and fast food – How students perceive restaurant brands.Cornell Hotel and Restaurant Administration Quarterly, 41(3), 68–74

Krejcie, R. and Morgan, D.W. (1970) Determining Sample Size for Research Activities. Educational and Psychological Measurement, 30, 607-610

Kumar, S., & Bhatnagar, D. (2017). Factors affecting customer satisfaction of food and beverage outlets- A study of food and beverage outlets between Amritsar and Jalandhar. IOSR Journal Of Humanities And Social Science (IOSR-JHSS, 22(9), 65–71. https://doi.org/10.9790/0837-2209066571

Lawrence, S. M., Glenn, G., &Guarino, A. J. (2013).Applied Multivariate Research (2nd ed.). SAGE, USA.

Li, G. (2008). Difficulties facing university catering service work and responses. Service and Technology Information, 14, 72-73.

Martin-Consuegra, D., Molina, A., & Esteban, A. (2007). An integrated model of price, satisfaction, and loyalty: An empirical analysis in the service sector. Journal of Product & Brand Management, 16(7), 459-468.

McCall, M., & Lynn, A. (2008). The effects of restaurant menu item descriptions on perceptions of quality, price, and purchase intention. Journal of foodservice business research, 11(4), 439-445.

McWilliams, M. (2000). Foods: Experimental perspectives (2nd ed). New York: Measure consumer satisfaction. Hospitality Research Journal, 17(2), 63–74.

Mui, L. D. C., Norazah, M. S., &Nalini, A. (2014).A structural approach on students’ satisfaction level with university cafeteria.Asian Social Science, 10(18), 202-209.

Nadzirah, S., Ab-Karim, S., Ghazali, H., & Othman, M. (2013). University foodservice: An overview of factors influencing the customers’ dining choice. International Food Research Journal, 20(3), 1459-1468.

Namkung, Y., & Jang, S. C. (2007). Does Food Quality Really Matter in Restaurants? Its Impact On Customer Satisfaction and Behavioral Intentions. Journal of Hospitality and Tourism Research, 31(3), 387–409.https://doi.org/10.1177/1096348007299924

Ng, Y. (2005).Study of the impact of customer satisfaction on intention to return and return intention, and word-of-mouth endorsement in university dining operations. (Published master thesis) Oklahama, USA: Graduate College of Oklahoma State University, Stillwater.

Norhati, I., &Hafisah, F. N. (2013). Informal setting for learning on campus: Usage and preference. Procedia-Social and Behavioral Sciences, 105(2013), 344-351.

Oliver, R. L., & Swan, J. E. (1989). Consumer perceptions of interpersonal equity and satisfaction in transactions: A field survey approach. Journal of Marketing, 53(2), 21-35.

Osman, Z., et al. (2013). "Mediating effect of customer satisfaction on service quality and customer loyalty relationship in Malaysian rural tourism." 2(1): 25-37

Patwary, A. K., & Omar, H. (2016). An overview of consumer complaining behavior and the choice of complaint channels in service industry. International Journal of Business and Technopreneurship, 6(2), 309-318.

Patwary, A. K., & Rashid, B. (2016). The impacts of hospitality services on visit experience and future visit intention of student travelers. International Journal of Business and Technopreneurship, 6(8), 107-125.

Patwary, A. K., Mohammed, A. A., Hazbar, A. H., & Kamal, N. S. B. N. (2018) Factors Influencing Consumers’ Intentions towards Purchasing Islamic Hotel Service: Moderating Role of Religiosity. Economics, 5(7), 482-497.

Patwary, A. K., Omar, H., Tahir, S. (2020). A Conceptual Model of What Influences Consumers When Visiting Green Hotels in Malaysia. International Journal of Innovation, Creativity and Change, 11 (11), 11-25.

Patwary, A. K., Roy, B., Hoque, R., & Khandakar, M. S. A. (2019). Process of Developing a Community Based Tourism and Identifying its Economic and Social Impacts: An Empirical Study on Cox’s Bazar, Bangladesh. Pakistan Journal of Humanities and Social Sciences, 7(1), 1-13.

Patwary, A. K. (2017). The Influence of Socio-Demographic Factors in Domestic Tourists Complaining Constraints with Hotel Services. Published Masters Dissertation, Universiti Utara Malaysia.

Raman, S., & Chinniah, S. (2011). An investigation on higher learning students satisfaction on food services at university cafeteria. Journal of Research in Commerce, IT & Management, 1(2), 12–16.

Ringle, C. M., Wende, S., and Becker, J.-M. 2015. "SmartPLS 3." Boenningstedt: SmartPLS GmbH, http://www.smartpls.com.

Ryu, K., Han, H. and Kim, T.H. (2008) The Relationships among Overall Quick-Casual Restaurant Image, Perceived Value, Customer Satisfaction and Behavioural Intentions. International Journal of Hospitality Management, 27, 459- 469.http://dx.doi.org/10.1016/j.ijhm.2007.11.001

Sadekin, M. N., Aktar, M. A., &Pulok, M. H. (2014). Socioeconomic analysis of the migrated rickshaw pullers in Comilla City of Bangladesh. International Journal of Innovation and Applied Studies, 8(3), 1142.

Sadekin, M. N., Ali, J., & Islam, R. (2018a). The Socio Demographic Status of Small Scale Fishers of Inland open Water Area: A Case Study from ChalanBeel Area of Bangladesh. International Journal of Engineering & Technology (UAE), 7(4.28), 305-311.

Sadekin, M. N., Ali, J., & Islam, R. (2018b). The Livelihood Strategies and Food Management of the Small-Scale Fishing Communities: A Case Study from Inland Open Water Area of Bangladesh. Journal of Economics and Sustainable Development, 9(22), 8-10.

Saglik, E., Gulluce, A., Kaya, U., &Ozhan, Ç. (2014). Service quality and customer satisfac- tion relationship: A research in erzurumataturk university refectory. American International Journal ofContemporary Research, 4(1), 100–117

Schnettler, B., Miranda, H., Lobos, G., Orellana, L., Sepúlveda, J., Denegri, M., … Grunert, K. G. (2015). Eating habits and subjective well-being. A typology of students in Chilean state universities. Appetite, 89, 203–214. https://doi.org/10.1016/j.appet.2015.02.008

Schnettler, B., Miranda-Zapata, E., Grunert, K. G., Lobos, G., Denegri, M., Hueche, C., & Poblete, H. (2017). Life satisfaction of university students in relation to family and food in a developing country. Frontiers in Psychology, 8(SEP), 1–10. https://doi.org/10.3389/fpsyg.2017.01522

Sulek, J.M., & Hensley, R.L., (2004). The relative importance of food, atmosphere, and fairness of wait.Cornell Hotel and Restaurant Administration Quarterly, 45 (3), 235-247.

Troye, S. V., Skalpe, O., Ogaard, T., Larsen, K. F., Henjesand, I. J., Kvitastein, O. A., &Risholm, N. (1995). Investigation of customer satisfaction in student food service: An example of student cafeteria in NHH. The Economies of Service Quality, NHH, Bergen.

Xi, L., & Shuai, Z. (2009).Investigation of customer satisfaction in student food service.An example ofstudent cafeteria inNHH.Quality and Service Sciences International Journal, 1(1), 113–124.

Yuksel, A., & Yuksel, F. (2002). Measurement of tourist satisfaction with restaurant services: A segment based approach. Journal of Vacation Marketing, 9(1), 52–68.

Downloads

Published

2020-09-30

How to Cite

Akter, M. ., Sadekin, M. N. ., & Patwary, A. K. . (2020). An Empirical Study on Students’ Satisfaction from Mawlana Bhashani Science & Technology University, Bangladesh. Review of Economics and Development Studies, 6(2), 363-379. https://doi.org/10.47067/reads.v6i2.215