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SHERIDAN CAFETERIA—STUDENT SATISFACTION

An Evaluation of the Level of Student Satisfaction with Sheridan’s Main Cafeteria

Kaitlyn Tobin and Sean Keane

Sheridan College

Author Note

The following is a copy of the official report that was prepared for Mr. Luke Oko on the matter regarding the above subject. This report is an analysis of the students who attend Sheridan College and their level of satisfaction with Sheridan’s main cafeteria.

Correspondence concerning this report should be addressed to Kaitlyn Tobin and Sean Keane at 4532 Electric Avenue. Oakville, Ontario, L6H 8Y4. E-mail: [email protected]

1


Contents

Abstract……………………………………………………….………………………………….3

An Evaluation of the Level of Student Satisfaction with Sheridan’s Main Cafeteria…….……..5

Purpose ……………………………………………………………………………..…………….7

Scope …………………………………………………………………………………………….7

Sources and Methods………………………………………………………….………………….8

Conclusion……………………………………………………………………...……..………….9

Recommendations……………….………………..……………………….….………………….10

References……………………………………………………………..…………………………11

Figures………………………………………………...…………………………………….....…12

Appendix………………………………………..………………………………….…………….32

2


Abstract

Sheridan College, Trafalgar Campus, Food Services Director, Mr. Luke Oko, has contracted

Keabin Consultants Ltd. to determine the overall levels of student satisfaction being provided by

the Main Cafeteria located within Sheridan College, Trafalgar Road, Oakville. Our client works

with Sheridan College whose fundamental business is education. He wants to analyse Student

Satisfaction as a whole of the business process on going. Fifteen thousand students annually are

having their needs met from Sheridan College’s three campuses located in Brampton,

Mississauga, and Oakville. Sheridan College offers 130 academic programs. With the conclusion

of this report we will show the level of satisfaction with services provided by the Main Cafeteria

and if there is need for improvement.

The client base is the Sheridan College community, which consists of more than fifteen

thousand people on an annual basis. This population is formed through students, faculty

members, and visiting groups or individuals. At this current time there are no immediate

competitors within the campus boundaries. The nearest shopping plaza (Oakville Place) is

located south on Trafalgar approximately two kilometers. Outside competition located directly

near Sheridan College within walking distance is comprised of fast-food restaurants and two

restaurants/bars on east side of Trafalgar Road.

Sheridan College provides nutritional meal services during regular school hours for

students, staff, and visiting groups or individuals. This business is made up of sales for breakfast

and lunch/dinner during hours of operation. The main cafeteria provides alternatives through

Tim Horton’s Express, 2Mato, Thai Express, International Hex and Whole Sum, Subway and

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Harvey’s. The alternatives provide a wide variety of ethnicity and culture to accommodate

students to enjoy. In addition to these food services, the main cafeteria also offers a full catering

menu for Sheridan College, which looks at nutritional value and serves optional health check

meals. Catering orders must be made in advance.

4


An Evaluation of the Level of Student Satisfaction with Sheridan’s Main Cafeteria

When determining the level of satisfaction at the Sheridan College Trafalgar Campus main

cafeteria, we were prepared to implement a variety of secondary research in order to understand

the array of questions we should be asking ourselves to recognize the level of student satisfaction

with Sheridan’s main cafeteria service. Through our secondary research we were able to gather

answers to questions along the lines of: What new software has been implemented to deal with

consumer transactions? Where are the problem areas in making a school cafeteria relevant to all

ethnicities? How do you best organize a floor plan to ease the movement of students? What do

students feel to be acceptable pricing for nutritional meals? What do consumers consider to be

nutritionally valuable at an affordable price? What is the value of self-promoting a service to

encourage new students to attend Sheridan? How does change help to improve a business with

an ever-growing trend to be healthier and more environmentally friendly? What is the best way

to maintain a cost effective process with maximized profitability? The purpose of this

introduction is to provide a sample of our secondary research to illustrate what the view is on

cafeterias from a business and a food service perspective.

According to J. Popp (2005) in Changing Spaces. Restaurants and Institutions, dining hall

operators try to keep up with changing trends in today’s society by upgrading dining halls on a

three- to five-year basis. Researchers at Cornell University discuss the ideas of a point-of-sale

system to keep inventory and transactions in line and up to date. Beyond this, the design of an

open concept to make students feel more at ease and less concealed helps ease the longer lines.

5


Retail management at the organization are pleased with the increased productivity which has

helped focus more on customers and what their profitability is now.

M. Fitzpatrick (2008) mentions in “Rising food costs forcing changes to school cafeteria

menus” that with the rising costs of rice and grains, the increasing fuel prices and commodities

impacting transportation of goods and services. Two aspects to combating the rising costs are

flexibility and creativity, which are important for coming up with solutions to deal with

problems, so that they can provide new ideas and quality services to students at affordable prices.

There is a cause and effect relationship between price and service. If they increase too much, a

loss of consumers is unavoidable, and if they don’t raise prices both profitability and quality are

sacrificed. Finding this balance is important to keeping everyone satisfied.

“Tips to curb college students’ lousy eating habits” (Ottawa Citizen, 2003), immediately

states “We are what we eat!” According to most college students we crave the fat, greasy, fried

and delicious treats. ‘Freshman 15’ is a phrase that portrays a college freshman gaining fifteen

pounds from eating unhealthy foods. How do we combat the bad habits of a junk food nation?

Providing nutrition tips, coupon shopping, curbing drinking habits, avoiding sugary snacks, and

cooking at home are key. Students should be aware of what they are consuming. Drinking may

be fun, but it is a deadly trap. Combined with late-night snacks covered in grease and fat, it will

lead to a very unhealthy lifestyle and a poor body image.

A report, “On-campus food debate involves…” (The Gazette, 2005), about Chartwells’

catering says that they are increasingly doing business alongside independent owners. They are

providing more onsite eateries and snack options for hordes of hungry students. Students at

educational institutions are starting to realize that the larger corporations are making it harder for

6


small-scale businesses to compete. Chartwells is partnered with numerous Canadian universities

and colleges nationwide. Students don’t have much say about the agreements made with

Chartwells and the universities due to contracts being formalized already. However, Chartwells

provides cash for construction and renovation of facilities but also pockets a large percentage of

profit, which in turns secures a degree of exclusivity of catering contracts.

The main cafeteria at Sheridan College is committed to providing the highest quality

services available annually. The main concern is to stay loyal to delivering exceptional service in

the most efficient and cost-effective manner to increase productivity. Through our secondary

research there are a multitude of potential opportunities that will guarantee Sheridan College’s

main cafeteria can remain true to its vision and improve its service for students and community

wherever warranted.

Purpose

Our purpose was to determine the level of satisfaction within the Sheridan College

community with the food services provided by the main cafeteria at Trafalgar Campus.

Scope

The following outline is a list of tentative questions we wanted to pursue in our study of the

level of satisfaction with the Sheridan College community on an inclusive basis.

Chartwells Catering Products

Does the menu provide nutritional options for students?

What do people like most and least about the food?

Do prices reflect an affordable option for students

Service in Cafeteria

7


Do people receive fast, friendly service?

Do people have issues understanding staff?

Do staff represent themselves in a friendly manner?

Do most people receive exact change?

Do most people receive accurate orders?

Do long lines deter use of the cafeteria?

Cafeteria’s Amenities

Are Chartwells’ catering restaurants clean?

Does the seating provide enough comfort and space to eat or do work?

Does the location seem professional and organized?

Does the location deliver a nutritional feeling through decor and food choices?

Do faculty enjoy the private eating area?

Sources and Methods

Keabin Consultants Ltd. collected this research using both primary and secondary research

procedures. A survey was formulated of 19 statements to induce an agreement or disagreement

reaction with the respondent. The sample population consisted of 50 students at Sheridan

College’s Trafalgar Campus. The survey in order to maintain an accurate and unbiased result

was formulated to be divided (25 males and 25 females) comprised of 50% male and 50%

female. For our secondary research we used Sheridan College’s Internet databases through the

library. This information was used as a basis to compare previous levels of satisfaction and what

problems and solutions had been used in the past to combat present day food services issues with

post-secondary institutions.

8


Conclusion

According to J. Popp (2005) in Changing Spaces. Restaurants and Institutions, dining hall

operators try to keep up with changing trends in today’s society by upgrading dining halls on a

three- to five-year basis. Researchers at Cornell University discuss the ideas of a point-of-sale

system to keep inventory and transactions in line and up to date. Beyond this is the design of an

open concept to make students feel more at ease and less concealed helps ease the longer lines.

Retail management at the organization are pleased with the increased productivity, which has

helped focus more on customers and what their profitability is now.

When students were presented with the statement “long lines deter me from using the

cafeteria,” 54% of students agreed. Of the students that agreed, 16% strongly agreed with this

statement. The remaining 46% disagreed; however, only 10% strongly disagreed with the

statement. Of the 54% who agreed 14 of the students were female and 13 of the students were

male. This suggests that there is an equality between males and females who feel the need to

avoid the cafeteria because of long lines. This data also suggests that having an open concept

cafeteria to ease long lines would be beneficial to majority of Sheridan’s students. This could

help move the 54% of students in to a zone of delight rather than a zone of avoidance.

M. Fitzpatrick (2008) mentions in “Rising food costs forcing changes to school cafeteria

menus” that with the rising costs of rice and grains, the increasing fuel prices and commodities

are impacting transportation of goods and services. Two aspects of combating the rising costs are

flexibility and creativity, which are important for coming up with solutions to deal with

problems, so that they can provide new ideas and quality services to students at affordable prices.

There is a cause and effect relationship between price and service. If they increase too much a

9


loss of consumers is unavoidable and if they don’t raise prices, both profitability and quality are

sacrificed. Finding this balance is important to keeping everyone satisfied.

When students were presented with the phrase “the food that is served is an affordable

option for students,” 64% agreed or strongly agreed with this statement. Of this 64%, 16 were

females and 16 were males. That 64% of students believe the food is an affordable option shows

that Sheridan’s cafeteria is providing a balance between service and price to accommodate

students and their bank accounts. The affordability of the food that the cafeteria provides allows

students to enjoy a meal at school without the fear of breaking the bank.

Recommendations

With the foundation of our research we have the following recommendations, which can

help to continually improve the level of student satisfaction:

1. Sheridan College’s website is not very popular within the school community. Students need

more avenues to discover what is available for students through Chartwells and school

partners.

2. More seating is needed to deal with rushes of students combined with a more efficient process

to shuffle patrons through the order lines.

3. Availability of healthy and diverse meal options at a more reasonable level for students.

10


References

Popp, J. (2005). Changing spaces. Restaurants & Institutions, 115(21), pp. 55−56, 58. Retrieved

from http://search.proquest.com/docview/208253913?accountid=3455

Fitzpatrick, M. (2008, May 25). Rising food costs forcing changes to school cafeteria menus;

Cash-strapped students may feel pinch more than most. Edmonton Journal, p. A4. Retrieved


Musgrave, S. (2005, Aug. 13). On-campus food debate involves: The Gazette, p. J8. Retrieved


Suttell, R. (2007). The changing campus landscape. Buildings, 101(2), p. 62, 64. Retrieved from

http://search.proquest.com/docview/210228168?accountid=3455

Yarbrough, N. (1993, Sept. 1). Tips to curb college students' lousy eating habits. Ottawa Citizen,

p. C1. Retrieved from http://search.proquest.com/docview/239797527?accountid=3455

11


Figure 1

Number of People Surveyed

Female Male Total# of people 25 25 50Percentage 50% 50% 100%

2525

Number of people surveyed

FemaleMale

12


Figure 2

Usage of the Main Cafeteria

Total Female MaleNumb

erPercenta

geNumb

erPercenta

geNumb

erPercenta

geDaily 26 52% 12 48% 14 56%

Weekly 11 22% 4 16% 7 28%Monthly 9 18% 6 24% 3 12%Less than

once a month 4 8% 3 12 1 4%Total 50 100% 25 100% 25 100%

Daily Weekly Monthly Less than once a month

0

5

10

15

20

25

30

Usage of the Main Cafeteria

TotalFemaleMale

# of

Peo

ple

When students were asked how often they used the cafeteria, 52% used it daily. From this number 12 were female and 14 were male. Twenty-two percent visited weekly, with 4 female and 7 male. Only 4 people visited less than once a month for eight percent. From this data it is evident that the cafeteria is a well-travelled campus service with an even split of female and males both using the facility.

13


Figure 3

Nutritional value determines where people eat

Total Female MaleNumbe

r Percentage Number Percentage Number PercentageStrongly Agree 28 56% 13 52% 15 60%

Agree 16 32% 8 32% 8 32%Disagree 6 12% 4 16% 2 8%

Strongly Disagree 0 0% 0 0% 0 0%Total 50 100% 25 100% 25 100%

Strongly Agree

Agree Disagree Strongly Disagree

0

5

10

15

20

25

30

Nutrional value determines where people eat

TotalFemaleMale

# of

Peo

ple

When students were asked whether nutritional value determined where they ate, 88% combined of strongly agree and agree. This being made up of twenty-one females and twenty-three males. Only 12% disagreed with the statement, making up a remainder of 6 student responses. This data suggests that students are more aware of what they are eating and it inevitably determines what type of food they seek.

14


Figure 4

Cafeteria food always tastes fresh

Total Female Male

Number PercentageNumbe

rPercentag

eNumbe

r PercentageStrongly Agree 16 32% 10 40% 6 24%

Agree 31 62% 15 60% 16 64%Disagree 3 6% 0 0% 3 12%Strongly Disagree 0 0% 0 0% 0 0%

Total 50 100% 25 100% 25 100%

Strongly Agree


0

5

10

15

20

25

30

35

Cafeteria food always tastes fresh

TotalFemaleMale

# of

Peo

ple

When it came to students being asked about whether the food was always fresh, 62% agreed with the statement. Of this number, 15 were female and 16 male. Only six percent disagreed with statement, made up of 3 males and 0 females. From this data we can conclude that the cafeteria offers fresh foods for students that is available for consumption on a daily basis.

15


Figure 5

Variety of food options available

Total Female Male

NumberPercentag

eNumbe

r PercentageNumbe

rPercentag

eStrongly Agree 18 36% 8 32% 10 40$


Total 50 100% 25 100% 25 100%

Strongly Agree


0

5

10

15

20

25

30

35

Variety of food options available

TotalFemaleMale

# of

peo

ple

When students were responding to whether they though the cafeteria offered a variety of meal options, a whopping 100% agreed with this statement. From this data we can conclude that the main cafeteria offers an array of food types and cuisines. This relates to the large multicultural society that presides at Sheridan where we try to accommodate all cultures and tastes.

16


Figure 6

Prices reflect quality of food

Total Female Male

NumberPercentag

eNumbe

r PercentageNumbe

rPercentag

eStrongly Agree 12 24% 7 28% 5 20%


Total 50 100% 25 100% 25 100%

Strongly Agree


0

5

10

15

20

25

Prices reflect quality of food

TotalFemaleMale

# of

peo

ple

When students were asked about whether the prices reflected a quality food choice, 42% agreed with the statement. Of this number, 13 were females and 8 males. Twenty-four percent disagreed with this statement. Of this number, 4 were females and 8 males. We can translate from this data that there is still a significant number of students that feel the prices don’t validate the quality of food available. However, there is a majority that feel it is acceptable under their standards.

17


Figure 7

Customers are happy with serving portions

Total Female Male

NumberPercentag

eNumbe

r PercentageNumbe

rPercentag



Total 50 100% 25 100% 25 100%

Strongly Agree


0

5

10

15

20

25

30

Customers are happy with serving portions

TotalFemaleMale

# of

peo

ple

When students were asked to respond about the portions of food they received, 42% concluded they agreed with the statement. Of the forty-two percent, 13 were female and 8 were male. Twenty-four percent disagreed with the statement, compiled of 4 females and 8 males. From this data we can see that the portion size is well received by students. It should be monitored over the long run to maintain proper portion size for students to keep them happy.

18


Figure 8

Food served is affordable for students

Total Female Male

NumberPercentag

eNumbe

r PercentageNumbe

rPercentag



Total 50 100% 25 100% 25 100%

Strongly Agree


0

5

10

15

20

25

Food served is affordable for students

TotalFemaleMale

# of

peo

ple

When asked to comment on the affordability of the food served, 46% agreed with the statement. Of this number, 9 were females and 14 males. Twenty percent disagreed with the statement, this figure being made up of 4 females and 6 males. From this data we can form an opinion on the affordability of the food being good. As well, we can see that there are students that have trouble affording certain things. It is dependent on what these students feel to be a basis of affordable.

19


Figure 9

All menu items are always offered

Total Female Male

NumberPercentag

eNumbe

r PercentageNumbe

rPercentag



Total 50 100% 25 100% 25 100%

Strongly Agree


02468

1012141618

All menu items are always offered

TotalFemaleMale

# o

f peo

ple

When students were asked about whether all menu items were available all the time, it was a pretty even split of: 20% strongly agree, 34% agree, 26% disagree and 20% strongly disagree. This translates in to a 54% agree and 46% disagree split. Of these numbers, 15 were females and 12 males agreeing; 10 female’s and13 males disagreeing. From this data we can contemplate that there about half the students feel there is a variety and the other half does not. The half that does not believe there is a variety could be the students that do not visit the cafeteria on a regular basis.

20


Figure 10

Cafeteria layout makes it easy to find what you need

Total Female Male

NumberPercentag

eNumbe

r PercentageNumbe

rPercentag



Total 50 100 25 100 25 100

Strongly Agree


0

5

10

15

20

25

30

Cafeteria layout makes it easy to find what you need

TotalFemaleMale

# of

peo

ple

When students were asked about how the layout of the cafeteria made it easy to find what you need, 56% agreed with this statement and 32% strongly agreed. As well 10% disagreed and 2% strongly disagreed with the statement. From this data we can translate that there is a very good layout and organized structure to the cafeteria.

21


Figure 11

The cafeteria is clean and clear of garbage

Total Female Male

NumberPercentag

eNumbe

r PercentageNumbe

rPercentag



Total 50 100 25 100 25 100

Strongly Agree


02468

101214161820

The cafeteria is clean and clear of garbage

TotalFemaleMale

# of

peo

ple

When students were asked to respond on the cafeteria being clean and clear of garbage, 40% agreed with the statement. This number comprised of 8 females and 12 males. Where on the other hand 30% disagreed comprised of 9 females and 6 males. From this data we can conclude that there is probably a pattern of cleanliness and clear of garbage. This correlates with a cleaning schedule and what each person understands of clean is.

22


Figure 12

Orders are accurately served

Total Female Male

NumberPercentag

eNumbe

r PercentageNumbe

rPercentag


Agree 19 38% 11 40% 8 32%Disagree 18 36% 6 24% 12 48%Strongly Disagree 5 10% 4 16%% 1 4%

Total 50 100% 25 100% 25 100%

Strongly Agree


02468

101214161820

Orders are accurately served

TotalFemaleMale

# of

peo

ple

When students were presented with the statement, “Orders are accurately served” a combined 54% of the students wither agreed or strongly agreed with the statement. Of this 54%, 15 were females and 12 were males. The remaining 46% of the total respondents disagreed or strongly disagreed. Of those who disagreed, 10 were female and 13 were male. This data suggests majority of students feel their food is served accurately however a high number of students also feel that their food is not served accurately.

23


Figure 13

Long lineups deter use of cafeteria

Total Female MaleNumbe

r PercentageNumbe

r PercentageNumbe



Total 50 100% 25 100% 25 100%

Strongly Agree


02468

101214161820

Long line ups deter use of cafeteria

TotalFemaleMale

# of

peo

ple

When the students were presented with the statement, “long line ups deter me from using the cafeteria” 54% of the respondents strongly agreed or agreed with the statement. Of the percentage that agreed with this statement, 14 students were females and 13 were males. The remaining 46% of the total respondents did not agree with the statement. Of those who disagreed, 11 were female and 12 were male. This data suggests that the majority of respondents who agreed with this statement were female and the majority of students who disagreed were male. This tells us that males are more willing to wait in a long line up than females are.

24

SHERIDAN CAFETERIA—STUDENT SATISFACTION 25


Figure 14

Cafeteria seating is comfortable

Total Female Male

NumberPercentag

eNumbe

r PercentageNumbe

rPercentag



Total 50 100% 25 100% 25 100%

Strongly Agree


0

5

10

15

20

25

30

Cafeteria seating is comfortable

TotalFemale Male

# of

peo

ple

When the students were presented with the statement, “I find the cafeteria seating comfortable” 90% of the respondents strongly agreed or agreed with the statement. Of the percentage that agreed with this statement, 21 students were females and 24 were males. The remaining 10% of the total respondents did not agree with the statement. Of those who disagreed, 4 were female and 1 was male. This data suggests that a vast majority of respondents agree with this statement and were almost equal between female and males. This suggests that the seating in the cafeteria is quite adequate and there are no real problems in this area of study.

26


Figure 15

Cafeteria tables provide adequate room to eat and work

Total Female Male

NumberPercentag

eNumbe

r PercentageNumbe

rPercentag



Total 50 100% 25 100% 25 100%

Strongly Agree


0

5

10

15

20

25

Cafeteria tables provide adequate room to eat and work

TotalFemaleMale

# of

peo

ple

When the students were presented with the statement, “cafeteria tables provide adequate room to eat and work” 64% of the respondents strongly agreed or agreed with the statement. Of the percentage that agreed with this statement, 12 students were females and 16 were males. The remaining 36% of the total respondents did not agree with the statement. Of those who disagreed, 8 were female and 9 were male. This data suggests that the majority of respondents agree with this statement and were almost equal between female and males. This suggests that the tables are of an acceptable size to be able to eat and do school work at the same time.

28


Figure 16

Cooking areas always look clean and hygienic

Total Female Male

NumberPercentag

eNumbe

r PercentageNumbe

rPercentag



Total 50 100% 25 100% 25 100%

Strongly Agree


0

5

10

15

20

25

Cooking areas always look clean and hygenic

TotalFemaleMale

# of

peo

ple

When students were asked to comment on the cleanliness and how hygienic the cooking areas were, 46% agreed they were clean. On the other hand 20% concluded that they weren’t up to standard. From this informative data we can conclude that there is an overall conscious effort on the part of employees to keep cooking areas clean in order to provide healthy and disease free meals for students. It is a positive message knowing that the students acknowledge the cleanliness and safety standards being followed.

30


Figure 17

Cafeteria workers wear appropriate attire such as hair nets

Total Female Male

NumberPercentag

eNumbe

r PercentageNumbe

rPercentag



Total 50 100% 25 100% 25 100%

Strongly Agree


0

5

10

15

20

25

30

35

Cafeteria workers wear appropriate attire such as hair nets

TotalFemaleMale

# of

peo

ple

When students were asked to respond on whether or not cafeteria workers wore appropriate attire, 64% were in agreement with the statement. Of those agreeing, 14 were females and 17 were males. Only 14% disagreed with the workers not being properly dressed. The data can be concluded to represent that the rules and regulations are being followed. This is a good sign to see that a high standard is being maintained by management.

31


Figure 18

Noise in cafeteria is at a reasonable level

Total Female Male

NumberPercentag

eNumbe

r PercentageNumbe

rPercentag



Total 50 100% 25 100% 25 100%

Strongly Agree


0

5

10

15

20

25

Noise in cafeteria is at a reasonable level

Total FemaleMale

# of

peo

ple

When students were asked to respond about the noise level being sustained at a reasonable level, 44% agreed and 28% strongly agreed for a total of 72% in agreement. Of the combined numbers, 17 were females and 19 were males. Only 28% of those surveyed responded poorly on the noise level being kept at a reasonable level. This translated from the data is a good response meaning that there is an adequate noise level for students to bear.

32


Figure 19

Dining area is kept clean during the day

Total Female Male

NumberPercentag

eNumbe

r PercentageNumbe

rPercentag



Total 50 100% 25 100% 25 100%

Strongly Agree


0

5

10

15

20

25

30

Dining area is kept clean during the day

TotalFemaleMale

# of

peo

ple

When students were asked to comment on the dining area being kept clean during the day, 56% agree with the statement. Of this number 15 were females and 13 were males. Only 14% were in disagreement with the cafeteria being kept clean. From the data we can translate a solid agreement that the cafeteria dining spaces are continually being kept clean for students to use.

33


Figure 20

Overall, received satisfactory service from the main cafeteria

Total Female Male

NumberPercentag

eNumbe

r PercentageNumbe



Total 50 100% 25 100% 25 100%

Strongly Agree


0

5

10

15

20

25

30

Overall, received satisfactory service from the main cafeteria

TotalFemaleMale

# of

peo

ple

When students were asked to comment on their overall satisfaction of the service provided from the cafeteria, 58% were in agreement that it was satisfactory. Of this number 14 were females and 15 were male. On the other hand 26% disagreed with the statement and of this 5 were female and 8 were male. From this data we can derive that there is a majority of students finding that the cafeteria is living up to their expectations.

34


Appendix

Sheridan College

Main Cafeteria SurveyThis is a student survey for the Reports and Presentations course. The responses in this survey will be used for classroom assignments.

1. [ ] Male [ ] Female

2. I use the main cafeteria,[ ] Daily [ ] Weekly [ ] Monthly [ ] Less than once a month

3. Nutritional value determines where I eat.[ ] Strongly Agree [ ] Agree [ ] Disagree [ ] Strongly Disagree

4. The cafeteria food always tastes fresh.[ ] Strongly Agree [ ] Agree [ ] Disagree [ ] Strongly Disagree

5. There are a variety of food options to choose from.[ ] Strongly Agree [ ] Agree [ ] Disagree [ ] Strongly Disagree

6. Prices reflect the quality of food provided.[ ] Strongly Agree [ ] Agree [ ] Disagree [ ] Strongly Disagree

7. I am happy with the serving portions.[ ] Strongly Agree [ ] Agree [ ] Disagree [ ] Strongly Disagree

8. The food that is served is an affordable option for students.[ ] Strongly Agree [ ] Agree [ ] Disagree [ ] Strongly Disagree

9. Items on the menu are always available.[ ] Strongly Agree [ ] Agree [ ] Disagree [ ] Strongly Disagree

10. The layout of the cafeteria makes it easy for me to find what I need.[ ] Strongly Agree [ ] Agree [ ] Disagree [ ] Strongly Disagree

11. The cafeteria is clean and clear of garbage.[ ] Strongly Agree [ ] Agree [ ] Disagree [ ] Strongly Disagree

12. Orders are accurately served.[ ] Strongly Agree [ ] Agree [ ] Disagree [ ] Strongly Disagree

35


13. Long lineups deter me from using the cafeteria.[ ] Strongly Agree [ ] Agree [ ] Disagree [ ] Strongly Disagree

14. Cafeteria seating is comfortable.[ ] Strongly Agree [ ] Agree [ ] Disagree [ ] Strongly Disagree

15. Cafeteria tables provide room to eat and do work.[ ] Strongly Agree [ ] Agree [ ] Disagree [ ] Strongly Disagree

16. The cafeteria cooking area always looks clean and hygienic.[ ] Strongly Agree [ ] Agree [ ] Disagree [ ] Strongly Disagree

17. The workers wear appropriate attire such as hair nets.[ ] Strongly Agree [ ] Agree [ ] Disagree [ ] Strongly Disagree

18. The amount of noise in the dining area is of a reasonable level.[ ] Strongly Agree [ ] Agree [ ] Disagree [ ] Strongly Disagree

19. The dining area is kept clean throughout the day.[ ] Strongly Agree [ ] Agree [ ] Disagree [ ] Strongly Disagree

20. Overall, I am satisfied with the services in the main cafeteria.[ ] Strongly Agree [ ] Agree [ ] Disagree [ ] Strongly Disagree

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