Since most customers (62.9%) would like to continue eating at the cafeteria, the most common improvements suggested to the university management included among others, improving diet quality by offering more nutritious food. All service attributes had a significant and positive effect on the overall satisfaction. Results indicated that customers’ satisfaction with different service attributes was above average. Means of scores and frequencies were calculated. In order to measure the existence and degree of significant relationships between different research variables, Pearson correlation coefficients were employed to analyse the data. They completed an anonymous-designed survey with closed questions ( n=29 ) assessing quality of food and beverages, quality of service and setting, and satisfaction with food service attributes. Over 5 weeks, 676 cafeteria users, including academics, staff, and students, were selected through convenience sampling. The purpose of this study was to determine different food service attributes that have an impact on customers’ overall satisfaction at a rural university cafeteria. These specific kinds of partnerships are becoming increasingly important because they provide key nonoverlapping knowledge and propose new creative methods, ways and answers that differentiate the innovation process of food firms. Implications are provided in order to stimulate new and more forms of collaboration between CIs and food firms as well as more empirical studies on this topic.įew studies in food companies keep into account the role of internal capacities that firms have to build with the aim of acquiring external knowledge through partnerships, in particular in the specific context of CPs. Results are in favor of an important role of CPs in the innovation process of food firms analyzed only if combined with the development of the two internal capacities investigated (AC and KA). We tested this on a sample of 112 Italian medium-sized food firms that established CPs through a partial least square (PLS) structural equation model (SEM) approach. This is one of the first empirical studies aimed at analyzing the interrelation between creative partnerships (CPs), absorptive (AC), knowledge application (KA) capacities and innovation performance in food companies.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |