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2012 (Vol. 4, Issue: 5)
Article Information:

Food Service Quality Survey at the University of Zimbabwe Private Canteens

C. Benhura, S.F. Nyagura, V. Dakwa, P.E. Gombiro, P. Ngwenyama, R. Matanhire, A.Garamukanwa, N. Mudita, J. Zhangazha and W. Mashavira
Corresponding Author:  C. Benhura 

Key words:  Canteen, customers, food service, quality, sadza, ,
Vol. 4 , (5): 281-285
Submitted Accepted Published
August 09, 2012 September 03, 2012 October 20, 2012
Abstract:

A quality survey was conducted at private food outlets at the University of Zimbabwe from June 2007 to October 2011. The objective of the study was to assess services offered in relation to customers’ expectations. The other objectives were to assess the reason for many food service providers on campus and weigh the advantages and limitations of such a system. Data collection was effected through observation and questionnaire interviews. Rice with chicken, rice and sadza with beef and beverages were chosen relative to other foods by customers who bought food from Supermarket canteen A. Sadza is a thickened porridge prepared by heating a mixture of pulverized grains and water. The common form of sadza is made from white maize meal. Customers who bought food from Canteen B preferred sadza with beef stew and sadza with chicken stew to other meals. Egg rolls and polony rolls were preferred to beef burgers and smoked sausages by customers who had meals at Canteen C. For each food outlet, the means of meal preferences by the customers were significantly different (p<0.05). The criteria of choice of foods were bulkiness, social status and price. Two thirds of the customers who participated in the 2011survey preferred food from campus outlets while one third opted to bring their food from home. Staff at the outlets was aware of good food hygiene and the importance of doing things the right way first time. Students, who constituted the largest portion of customers preferred to have several food outlets on campus. The services offered generally satisfied customers’ needs. However, the centres need to take customers’ views on their services to enable continuous improvement.
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  Cite this Reference:
C. Benhura, S.F. Nyagura, V. Dakwa, P.E. Gombiro, P. Ngwenyama, R. Matanhire, A.Garamukanwa, N. Mudita, J. Zhangazha and W. Mashavira, 2012. Food Service Quality Survey at the University of Zimbabwe Private Canteens.  Advance Journal of Food Science and Technology, 4(5): 281-285.
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