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Journals / Süleyman Demirel Üniversitesi Sağlık Bilimleri Dergisi / 2025 / Cilt: 16 Sayı: 3

Investigation of Customer Satisfaction and Leftover in Terms of Sustainable Nutrition: An Example of a University Cafeteria

Sürdürülebilir Beslenme Açısından Tüketici Memnuniyeti ve Yemek Artıklarının İncelenmesi: Bir Üniversite Kafeteryası Örneği

Nida Nur Adiyan(HASAN KALYONCU ÜNİVERSİTESİ)0000-0003-0219-2061
Yasemin Beyhan(HASAN KALYONCU ÜNİVERSİTESİ)0000-0002-4001-1965
Pages
326–335
Publication Date
2025-12-22
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In both methods of the study, it was found that women left more residue in meals compared to men, and the difference between the gender of the students and the amount of residue they left in main courses, rice and pasta was also significant (p<0.05).

📌 3 Key Takeaways

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Objective & Hypothesis:This study was carried out to determine the satisfaction of the students within the scope of sustainable nutrition from the mass catering offered in the university cafeteria, and to determine the amount of leftovers in various meals consumed in the university cafeteria in a week (five days) by two methods, subjective and objective.
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Key Findings & Data:In the first part of the research (declarative/subjective part), the satisfaction/liking of the students about the catering service provided was scored with a 5-point Likert-type scaling in the questionnaire directed to the students.
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Conclusion & Impact:In both methods of the study, it was found that women left more residue in meals compared to men, and the difference between the gender of the students and the amount of residue they left in main courses, rice and pasta was also significant (p<0.05).
🔬Design:Survey & Empirical Study
📍Scope:Comprehensive Sample
⚙️Variables:toplu beslenme hizmetleri · memnuniyet · yemek artığı

Abstract

This study was carried out to determine the satisfaction of the students within the scope of sustainable nutrition from the mass catering offered in the university cafeteria, and to determine the amount of leftovers in various meals consumed in the university cafeteria in a week (five days) by two methods, subjective and objective. In the first part of the research (declarative/subjective part), the satisfaction/liking of the students about the catering service provided was scored with a 5-point Likert-type scaling in the questionnaire directed to the students. In the second part of the study, the residual amounts formed by the objective method were calculated by the weighing method. It was determined that female students were more satisfied with the service style of the service offered in the cafeteria than the male students, and the difference between the gender of the students and their satisfaction with the service was found to be significant (p<0.05). In both methods of the study, it was found that women left more residue in meals compared to men, and the difference between the gender of the students and the amount of residue they left in main courses, rice and pasta was also significant (p<0.05). The amount of food left over in direct proportion to the dissatisfaction with the service provided by the students benefiting from the cafeteria where the research was conducted is at a size that cannot be ignored.

Özet

Bu çalışma, üniversite yemekhanesinde sunulan toplu beslenme hizmetinden sürdürülebilir beslenme kapsamındaki öğrencilerin memnuniyetlerini belirlemek ve bir haftada (beş gün) üniversite yemekhanesinde tüketilen çeşitli öğünlerde kalan yemek miktarını öznel ve nesnel olmak üzere iki yöntemle belirlemek amacıyla yapılmıştır. Araştırmanın birinci bölümünde (beyan edici/öznel bölüm) öğrencilere yöneltilen ankette, öğrencilerin sunulan toplu beslenme hizmetine ilişkin memnuniyetleri/beğenmeleri 5’li Likert tipi ölçekleme ile puanlanmıştır. Çalışmanın ikinci bölümünde ise nesnel yöntemle oluşturulan artık miktarlar tartım yöntemi ile hesaplanmıştır. Kadın öğrencilerin erkek öğrencilere göre yemekhanede sunulan hizmetin sunuluş biçiminden daha memnun oldukları belirlenmiş olup, öğrencilerin cinsiyeti ile hizmetten memnuniyetleri arasındaki farkın anlamlı olduğu (p<0,05) bulunmuştur. Çalışmanın her iki yönteminde de kadınların erkeklere kıyasla yemeklerde daha fazla kalıntı bıraktığı, öğrencilerin cinsiyetleri ile ana yemek, pilav ve makarnada bıraktıkları kalıntı miktarı arasındaki farkın da anlamlı olduğu (p<0,05) bulunmuştur. Araştırmanın yapıldığı kafeteryadan yararlanan öğrencilerin aldıkları hizmetten duydukları memnuniyetsizlikle doğru orantılı olarak kalan yemek miktarı göz ardı edilemeyecek boyuttadır.

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Cite This Article

Adiyan, N. N., Beyhan, Y. (2025). Investigation of Customer Satisfaction and Leftover in Terms of Sustainable Nutrition: An Example of a University Cafeteria. Süleyman Demirel Üniversitesi Sağlık Bilimleri Dergisi, Cilt: 16 Sayı: 3, 326–335. https://doi.org/10.22312/sdusbed.1588744

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