Variables affecting high school students' perceptions of school foodservice

Objective To determine if student satisfaction with high school foodservice is directly related to participation in the foodservice. Design A valid and reliable survey was conducted in a variety of classes su ch as English, history, and health science in grades 9 through 12, represen ting students aged 13 through 19 years. Students were asked 38 questions co ncerning variety of food, food quality, foodservice staff, aesthetics of th e serving and dining area, and demographics. Subjects/setting The study was conducted with 1,823 students from 9 schools representing 4 geographic regions. Statistical analysis Stepwise multiple regression was used to determine the independent variables (attributes desired by the students) that most highl y correlated with the dependent variable (satisfaction with the school food service overall). Results Variables most highly correlated with overall satisfaction were var iety of food offered, flavor of food, attractiveness of food on the serving line, staff smiling and greeting students, quality of food choices, choice s that allow students to meet cultural and ethnic preferences, courteousnes s of the staff, and quality of ingredients. Variety of food offered was the best predictor of satisfaction A statistically significant difference was found (P<.01) between groups that never ate school lunch and those that ate school lunch 3 to 5 times per week an dining ambiance, food quality, and s taff. The results indicate that satisfaction with foodservice is associated with purchase behavior in school foodservice programs. Applications School foodservice and nutrition programs are critically impor tant for providing nutrition to millions of our future leaders. Today it is not enough to prepare healthful, good-tasting food. High school students a re sophisticated and are exposed at an early age to a variety of dining exp eriences including fast foods, ethnic cuisine, and fine dining. These facto rs have influenced the attributes students use to evaluate school foodservi ce. To maintain participation levels and financial stability, school foodse rvice professionals should evaluate student satisfaction with food quality, variety, and other variables that affect overall satisfaction and particip ation. These data may then be incorporated into continuous quality improvem ent and strategic planning. Marketing must be incorporated into the strateg ic plan to influence student participation.