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

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Port city international university

Begum rokeya university

Md. Sazzad Hossain Patwary

Bangladesh

Abstract

ThisresearchaimedtodeterminethefactorsinfluencingthefoodconsumptionhabitsandsatisfactionlevelofresidentialstudentsofDhakaUniversity, Bangladesh.

Results. SixresidentialhallsofDhakaUniversitywereselectedamongthe 23 residentialhallsinthisstudy. Amongthesixhostels, 2 arefemale, and 4 aremale. A structuredquestionnairewasdevelopedusingthe SERVQUAL frameworkwithninequestionstomeasuretangibility, reliability, responsiveness, assurance, empathyandoverallfoodconsumptionpatternandthesatisfactionlevelofresidentstudentsofDhakaUniversity. SPSS 16 wasusedtoanalyzethedata. Fromthestudiesandanalysis, itisclearthatthestudents' evaluationsoftheservicequalityandservicedeliveryprocessdependonsuchfactors: tangibility, reliability, responsiveness, assuranceandempathyandtheirimmediateoutcomeseemtohavethegreatestimpactontheiroverallperceptionsofservicequality. Improvedperceptionsofservicedeliveryleadtosatisfaction. Regressionresultsconfirmthatoverallfoodconsumptionpatternsandsatisfactionlevelsdependonatleastoneofthefollowingvariables: tangibility, reliability, responsiveness, assuranceandempathy.

Scientific novelty. Thenoveltyofthisresearchliesinseveralaspects: 1. Contextualrelevance; 2. Useof SERVQUAL Framework; 3. Integrationofmultiplefactors; 4. Regressionanalysis; 5. Specificityforresidentialstudents. Overall, thescientificnoveltyofthisresearchliesinitsfocusedcontext, useofthe SERVQUAL framework, integrationofmultiplefactors (tangibility, reliability, responsiveness, assuranceandempathy), statisticalanalysis, anditsspecificrelevancetoresidentialstudentsofDhakaUniversity.

Practical value. Thevalueofthisresearchcanbeseeninseveralaspects: improvingfoodservices; enhancingstudentsatisfaction; developmentofservicesforresidentialstudents; benchmarkingandcomparison; decision-makingandresourceallocation.

Key words: foodconsumption, satisfaction, SERVQUAL Model, students, DhakaUniversity.

Main part

student consumption church food

Introduction. University food service has faced a dramatic transformation in recent times. Visualizing the university-food court of the 20th century, we will discover a huge modification that served food from everlasting cafeteria lines with a decreased friendly group of workers. In today's life one would find different changes in the university dining experience (Thompson et al., 2020) these new food courts offereverythingfromfastfood, coffeeandeyefulstodown-homecooking. Universitymealserviceoperationsdiscoveredthattheirconsumers' possibilitiesdemandedtobemet. Individualities' diningprospectshaveevolvedovertheinstancessignificantlyduetocomparableelements: theconvertingsocial, geography, bettereducation, thedevelopmentof a culinaryculture, overeatingconstrainsandcreativeeffects.

Wishna (2000) informs us that the coming generation would be much more sophisticated in their dining opinions largely because of their amenability to enlarge their dining experience and try new effects. A current test conducted through the commercial restaurant enterprise in the United States of America discovered that 79% of college pupils are likely or veritably likely to witness new dining druthers. Scientist also finds out that students challenge conventional culinary paradigms by seeking a new eating revel to fulfill their ever-converting prospects Generation Y individualities born in the 1990s represent the food and libation assiduity. In addition, a survey conducted by the National Restaurant Association revealed that Generation Y individuals allot an advanced chance of their income on food down from home and visit cafes more frequently than earlier generations (Brook, 2005).

In Bangladesh, food consumption patterns of students living in different residential halls are inclined to buy more eye-catching, low-priced, and in all likelihood, unhygienic ingredients, which could cause drawbacks to the protected health system. Traditionally, rice is the principal staple meal in Bangladesh, ingesting with diverse forms of vegetable curries and usually fish and meat, while the effect is hardly ever served with daily meals. Like every other sector component, fast food meal intake is likewise a burning issue.

From the above discussion, we can say that the main objective of this paper is to find out the food consumption pattern and satisfaction level of residential students at Dhaka University. All the information incorporated in this report has been collected both from the primary sources and as well as from secondary sources to find out the answers to these questions: What are the factors affecting the food consumption pattern of the residential students? What is the satisfaction level of students by food intake from the residential halls? How do SERVQUAL model elements affect the food consumption pattern of students?

From these questions, the research objectives are firstly to find out the food consumption pattern of residential students at Dhaka University. Secondly, find out the nutritional status of the foods. Thirdly, explore the factors affecting the consumption pattern of foods of the residential students and fourthly, explore the pattern of food intake of the residential students.

Reviewofliterature.

1. FactorsAffectingFoodConsumptionPatternofStudents.

1.1. Physical Ambient. When students have an easy way to (on - bunch) eat as they want, they feel to get tempted more freely. For illustration, the apprentice cafe and its mess offer a feel to impact scholars regarding their individual food choices. In the cafe, students can choose between French fries, (mashed) potatoes or rice daily. On the other hand, scholars expressed that the university cafe offers many menu choices, and it depends on the individual whether healthy or less healthy choices are being made. Also, living where the ability to cook food is frequently limited can impact mess choices. Not all student places have a completely equipped.

1.2. Individual Food Preference (Taste).Students report that flavor is an important factor impacting their food choices. Flavor can make students unhealthy. Still, it can make students eat healthily. It can help them make healthy choices. Students believed value is related to quality reliance and may influence their eating behavior (Yau et al., 2020).

1.3. Social Norms and Morals. Students mentioned that certain consumption could be region as well as society specific. These social customs do not only fluctuate geologically but can change over occasion as well (El Ansari et al., 2012).

1.4. Dietary Knowledge. Participants alleged that a certain dietary awareness is needed to change one's eating pattern. Toa definite level, students seem to be alert to the demand for their health (Martens, 1997). In Indonesia that aimed to evaluate the impact of a nutrition education intervention on fish consumption among school children they have utilized a randomized controlled trial design, where participants were randomly assigned to different groups, with one group receiving the nutrition education intervention and another serving as a control group. The results of the study may have shown that the nutrition education intervention led to an increase in fish consumption among the school children (Kelly et al., 2013).

1.5. Social Support. Students open up about the support they get from their family and friends, which can influence their intake behavior. During some exam periods, they are happy that their parents arrange their meals because it would not be healthier if they had to make it all alone. Living collectively with family and friends can also influence eating behaviors (Cuy Castellanos, 2020).

2. Dining Choices and Expectations. Numerous students delved into individual food choices and prospects from various scales. Brevard & Ricketts (1996) stated five general factors (range of food, quality of food, price of food, atmosphere and speed of service) which affect eatery choices and, after that, client attachment. The authors conclude that palpable factors are more significant in developing client fidelity than impalpable factors similar to the benevolence of staff. Overall, food category and quality were cited as the most important variables for cafe choice; nonetheless, image and atmosphere are decisive when comparing similar types of cafes. The inquiry revealed that scholars:

- eat out further for social occasions;

- dine out more constantly than average;

- attribute further significance to value for Croesus;

- have a lack of regard for recommendations by others.

Additionally, the study recognized the involvement of dining out variables and the dining circumstance. It has been suggested that image and atmosphere, what Auty(1992) refers to as style, become more important when the dining out occasion is a festivity or a social night out (Mohsin et al., 2005) researched the available client prospects and factual comprehensions of individualities dining in cafes. The findings revealed that value for Croesus, product diversity, staff allied expertise, staff freebie and etiquette, and well-timed service were ranked as the five most important anticipations. Cook & Thompson (2000) when comparing the repliers' prospects with their factual comprehensions, gaps were revealed in several dining aspects. The authors suggest specific advancements that minimize the gap and enhance client satisfaction (World Health Organization Healthy Diet, 2020).

3. Service Quality Dimension and Dining. Service quality has gathered the attention of many scholars for the past two decades (Zeithaml&Parasuraman, 1990). The most admired, but at the same time most denounced, quality assessment tool was proffered by Parasuraman et al. (1988; 1991a; 1991b); the SERVQUAL model. Extensively employed by assiduity interpreters and intellectuals (Lassaretal, 2000), the model has grounded on the proposition that service quality is a function of three independent variables pre-purchase prospects, perceived quality, and perceived affair quality (Parasuraman et al., 1985). In veritably simple terms, SERVQUAL is an abstract instrument determining the distinction between clients' prospects and their real comprehension of a service hassle. Quality is viewed as the gap between perceived and anticipated service. The model is made of a set of five confines which are as follows (Parasuraman et al., 1988):

1) Tangibles that include variables similar as physical installations, outfits, labor force and communication stuff.

2) Trust ability is the association's capability to perform the service dependably and directly.

3) Responsiveness is the amenability of helping clients and giving prompt service.

4) Assurance deals with workers' knowledge and politeness, and capability to convey trust and confidence.

5) Empathy is compassionate and personalized attention to the clients.

In discrepancy, other scholars (Parasuraman et al., 1988; 1991a, b; Knutson et al., 1990; Stevens et al., 1995; Jiang et al., 2000; Kang et al., 2002) tested the model's trust ability and scholars' dining prospects in validity rates and concluded that it represents an effective tool for measuring service quality. Several SERVQUAL variations were later developed and enforced in several diligences. Knutson et al. (1990) developed LODGSERV, a tool that defined and measured service quality in the lodging assiduity. Its final interpretation is comported of 26 variables which fall under the five SERVQUAL confines. Several times, Stevens et al. (1995) developed DINESERV, a new adaption of the SERVQUAL model in the cafe. The particular model included 29 variables, and again it measured the same service quality confines; trust ability, assurance, responsiveness, tangibles, and empathy (Parasuraman et al., 1988; Wang et al., 2023).

Materials and methods. The exploration method is a methodical way to break a problem or give an answer to a question. It is a procedure that attendants and directs the experimenters to achieve the objects of the study. An experimenter needs to design a methodology for the chosen problem. The methodology depends on the nature of the exploration. The powerful exploration method illustrates how data are collected, what tools are used for this purpose and from whom the data are collected. For achieving the exploration objects and fulfilling the purpose, this study was conducted following the methodology described then for exploration design, data assortment sample selection and procedure for data analysis and interpretation.

Research Design. The theoretical frame represents the patterns and the structure of connections among the predictor and criterion variables. The study intends to determine the correlations among the variables. Then tangibility, trust ability, responsiveness, assurance and empathy are considered a single construct of SERVQUAL. The food consumption pattern is considered a single criterion construct under the overall consumption pattern. Also, a co-relational study was conducted to institute the actuality of connections among the variables. A co-relational study finds the degree of association between two or other variables. So, in this study, the idea is to identify and dissect the relationship among the variables by using Descriptive statistics to find out the food consumption pattern of domestic scholars of Dhaka University.

Sample Approach. For this study, the population size is for all the universities, but the sample studied is that of 120 domestic students from six domestic halls of Dhaka University premises. The hypercritical sample is used for drawing samples from the population since only the domestic students of Dhaka University are to be surveyed. A hypercritical sample is a non-probability approach where knowledge and professional judgment are used to experiment and predict the result.

Survey Instrument. The questionnaire is used to gather data for this exploration. The explanation for using a questionnaire is the obscurity of the repliers and time constraints for both the experimenter and the client. For this study, the structured questionnaire is used to collect data from the residential students of Dhaka University premises.

SERVQUAL was first used to assess students' consumption patterns and comprehension of service quality in service. It has five general confines or factors are:

- Tangibility;

- Trust ability;

- Responsiveness;

- Assurance (include competence, consideration, integrity and safety);

- Empathy (including access, communication, and understanding of the client).

For this exploration, a non-difference score measure was used, and the score for

each dimension of service quality was calculated by taking the average score in particulars making up the dimension, in this case, four particulars per dimension.

Results and discussion. Descriptive Statistics. Descriptive statistics were used to dissect the variables. The mean and Standard Deviation of the dimension indicators were used to conclude the overall food consumption pattern of domestic scholars of Dhaka University.

Regression Analysis. Regression analysis was performed to understand the overall food consumption of domestic scholars of Dhaka University. All the regressions were linear in parameter. Overall food consumption pattern was used as the dependent variable, and tangibility, trust ability, responsiveness, assurance, and empathy were independent variables.

Hypothesis Testing. Two suppositions have been tested, one is the Null Hypothesis (H0), and another is the Alternative Hypothesis (H1).

Null Hypothesis (H0) = Overall food consumption pattern of domestic scholars does not depend on the service quality dimension variables (tangibility, trust ability, responsiveness, assurance and empathy).

Alternative Hypothesis (H1) = Overall food consumption pattern of domestic scholars depends on at least one of the service quality dimension variables (tangibility, trust ability, responsiveness, assurance and empathy).

Questionnaire Design. The questionnaire is attained from SERVQUAL's question list. Data was collected through a pre-structured questionnaire. The questionnaire is developed to identify the underpinning confines of food consumption patterns of domestic scholars and assess the service quality of domestic hall dining. The SERVQUAL model was used for Questions in Part-2, sorted of 09 questions to measure the vital confines of service quality as food consumption pattern and trust ability, empathy, responsiveness, assurance, and tangibles.

Part 1 contains questions regarding the demographic information of the replier (age, gender, and attached hall). The SERVQUAL model was used for Questions in Part 2, sorted of 09 questions to measure the crucial confines of food consumption patterns, i.e. trust ability, empathy, responsiveness, assurance, and tangibles. 09 questions of each item are on 5 points Likert scale, ranging from 1 (strongly differ) to 5 (strongly agree). This study tries to concentrate on 5 «Quality Characteristics», which were preliminarily set up significant by colourful studies with many uniquely applicable characteristics, especially in the SERVQUAL model. The hypercritical Probability sample was named the scholars. The qualitative data were converted into quantitative. SPSS 16 was used to dissect the data.

Sample. The study was limited to different domestic scholars of the Dhaka University campus, both male and female. Convenience arbitrary sample system has been espoused to elect scholars from domestic halls. A sample constituted of a total of one hundred twenty scholars in, male and female, were requested to fill the questionnaire.

Trust ability and Validity. Trust ability dimension is established by testing for both thickness and stability. Cronbach alpha has been employed to estimate the trust ability scale of construct and dimension of each construct and to ensure that the data collected is dependable. The Cronbach Alpha is calculated to measure the trust ability of the five confines.

To estimate the overall food consumption pattern and illustrate the relation between overall food consumption pattern with all the dimensions - tangibility, reliability, responsiveness, assurance and empathy. According to the assumption, the overall food consumption pattern does not depend only on these five dimensions. So, the regression provides is with unbiased estimates.

Null Hypothesis (H₀) = Overall food consumption does not depend on tangibility, reliability, responsiveness, assurance and empathy.

Alternative Hypothesis (H1) = Overall food consumption pattern depends on at least one of the following variables: tangibility, reliability, responsiveness, assurance and empathy.

1. Multiple Regression. The results are shown in the Table 1.

Table 1. List of Regression Equations