An Analysis of Student Satisfaction in Institutional Food Services and the Food Safety Practices of Food Service Personnel

The aim of this study is to examine the satisfaction levels of university students with institutional food services and to investigate the food hygiene and food safety behaviors of food service personnel. A total of 217 university students and 38 food service personnel working in institutional food services participated in the study on a voluntary basis. A satisfaction survey about university dining services was administered to the students, while a survey on food safety and hygiene was administered to the food service personnel. The data obtained were analyzed using SPSS 26. The main reasons for students preferring the university dining services were the affordability for 53.5% of students and the time constraints for 46.5%. Female students were found to have higher satisfaction levels with dining services compared to male students (p<0.05). The highest average scores in dining services were related to service features, while the lowest were observed for menu features. It was determined that all food service personnel participating in the study had received food safety or hygiene training. There were no statistically significant differences in the food safety behaviors and hygiene scores of the food service personnel based on gender (p>0.05). In conclusion, it was determined that various factors influence satisfaction with university dining services and that the knowledge level of food service personnel is important for ensuring food safety.