Factors affecting students’ satisfaction with food intake: a study on residential halls (hostels) of Dhaka University

Abstract

Purpose. This research aimed to determine the factors influencing the food consumption habits and satisfaction level of residential students of Dhaka University, Bangladesh. Results. Six residential halls of Dhaka University were selected among the 23 residential halls in this study. Among the six hostels, 2 are female, and 4 are male. A structured questionnaire was developed using the SERVQUAL framework with nine questions to measure tangibility, reliability, responsiveness, assurance, empathy and overall food consumption pattern and the satisfaction level of resident students of Dhaka University. SPSS 16 was used to analyze the data. From the studies and analysis, it is clear that the students’ evaluations of the service quality and service delivery process depend on such factors: tangibility, reliability, responsiveness, assurance and empathy and their immediate outcome seem to have the greatest impact on their overall perceptions of service quality. Improved perceptions of service delivery lead to satisfaction. Regression results confirm that overall food consumption patterns and satisfaction levels depend on at least one of the following variables: tangibility, reliability, responsiveness, assurance and empathy. Scientific novelty. The novelty of this research lies in several aspects: 1. Contextual relevance; 2. Use of SERVQUAL Framework; 3. Integration of multiple factors; 4. Regression analysis; 5. Specificity for residential students. Overall, the scientific novelty of this research lies in its focused context, use of the SERVQUAL framework, integration of multiple factors (tangibility, reliability, responsiveness, assurance and empathy), statistical analysis, and its specific relevance to residential students of Dhaka University. Practical value. The value of this research can be seen in several aspects: improving food services; enhancing student satisfaction; development of services for residential students; benchmarking and comparison; decision-making and resource allocation.

Keywords

• food consumption
• satisfaction
• servqual model
• students
• dhaka university.