Hospitality Students' Perceptions of the Dining Experience in Grand Rapids 2011
Presentation Type
Poster/Portfolio
Presenter Major(s)
Hospitality and Tourism Management, Management
Mentor Information
Michael Scantlebury
Department
Hospitality and Tourism Management
Location
Kirkhof Center KC 70
Start Date
11-4-2012 9:00 AM
Keywords
Information, Innovation, and Technology, Changing Ideas/Changing Worlds
Abstract
In Fall 2011, 2 sections of HTM 101, participated in this project. Pruitt & Scantlebury (2011) stated that students select 2 restaurants from 315 listed by ExperienceGR and using a four-part survey instrument (12 questions per part), gathered data on the outside, inside, the meal and staff interaction for each establishment. Each question used a four-point Likert scale. The completed surveys were the basis of reflection on high quality and excellent service. The 80 students, 40 per section, should have conducted 160 restaurant visits. Usable data for 142 visits were grouped into 5 restaurant types: Quick Service (8 visits), Ethnic (29 visits), Casual/American (71 visits), Bars & Pubs (25 visits), and Diners & Cafes (9 visits). This poster presents the consolidated findings of the 142 visits and by type. The mean score per question in the 4 categories is presented. The study establishes a benchmark for food service quality based on students' perception of the Grand Rapids dining.
Hospitality Students' Perceptions of the Dining Experience in Grand Rapids 2011
Kirkhof Center KC 70
In Fall 2011, 2 sections of HTM 101, participated in this project. Pruitt & Scantlebury (2011) stated that students select 2 restaurants from 315 listed by ExperienceGR and using a four-part survey instrument (12 questions per part), gathered data on the outside, inside, the meal and staff interaction for each establishment. Each question used a four-point Likert scale. The completed surveys were the basis of reflection on high quality and excellent service. The 80 students, 40 per section, should have conducted 160 restaurant visits. Usable data for 142 visits were grouped into 5 restaurant types: Quick Service (8 visits), Ethnic (29 visits), Casual/American (71 visits), Bars & Pubs (25 visits), and Diners & Cafes (9 visits). This poster presents the consolidated findings of the 142 visits and by type. The mean score per question in the 4 categories is presented. The study establishes a benchmark for food service quality based on students' perception of the Grand Rapids dining.