Impact of Virtual Food Service: Nutrition as Satisfaction in Educational Organisations

Impact of Virtual Food Service: Nutrition as Satisfaction in Educational Organisations

Saksham Arora Phagwara, MCA Student at LPU, Punjab, INDIA

Lovely Professional University, Phagwara, Punjab,

ABSTRACT

College catering is one of the largest segments of the catering industry globally, with increasing numbers of college students using on-campus catering during their studies. This article develops an integrative literature review (Torraco, 2005, 2016) that collates, assesses, and synthesizes existing knowledge on the contribution of the hospitality environment and food supply on university campuses to student well-being, with the aim of identifying future avenues for research and best practices that can make decisions about the development of facilities and services. This study aims to assess current opinion and examining the determinants of food and beverage quality (1), service (2), environment (3), price and value (4), and overall satisfaction of customers (5), as shown in Figure 1. The results of the study indicate that the overall satisfaction and satisfaction of students are related to the quality of the food service, the environment, the price, and the value of the service. In addition, the results of this study show that there are several factors that influence customer satisfaction when choosing a food service. Furthermore, the study also identifies potential avenues that can inform facilities and service development decisions what changes they would like to see to improve the on-campus dining experience as part of constructive interventions. Therefore, the review needs to move beyond studies of hospitality and health and draw more heavily on hospitality experience management, co-workspaces, and educational design literature.

Keywords: well-being, satisfaction, experience, ambience