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Developing a Catering Quality Scale for University Canteens in China: From the Perspective of Food Safety

Author

Listed:
  • Yu-Gang Ji

    (Ph.D. Program in Nutrition and Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan
    Guangdong University of Petrochemical Technology, Maoming 525011, China)

  • Wen-Hwa Ko

    (Department of Restaurant, Hotel and Institutional Management, Fu Jen Catholic University, New Taipei City 24205, Taiwan)

Abstract

This study aimed to create a catering quality scale for university canteens in China. It is based on a questionnaire survey, with a total of 1302 distributed and 844 valid retrieved questionnaires, yielding a 64.8% recovery rate. Catering safety management, employee hygiene management, catering service, food quality, environmental atmosphere, and corporate social responsibility are the six topics primarily covered. In the first step of the scale, the dimensions were developed through EFA. Catering safety management includes kitchen safety, storage safety, and food safety. Employee hygiene management has two dimensions: Employee hygiene knowledge and employee management. Catering service includes service consciousness and a focus on consumers. Environmental atmosphere includes place management and place design. Further, corporate social responsibility encompasses social responsibility and taking care of employees. The second step of the scale involved conducting a CFA, which found a good overall fit of the scale. The results indicated good discriminant validity, convergent validity, and reliability. Moreover, the model comparison showed that the two-level, six-factor model was significantly better than other models.

Suggested Citation

  • Yu-Gang Ji & Wen-Hwa Ko, 2022. "Developing a Catering Quality Scale for University Canteens in China: From the Perspective of Food Safety," Sustainability, MDPI, vol. 14(3), pages 1-16, January.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:3:p:1281-:d:731867
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