What makes UEH students at

Campus-B prefer External Vendors

to UEH Canteen?

Group 6
 GROUP MEMBERS’S NAME

Linh Chi Hoàng Nga Nhật Trung

(Leader)

Phương Hạnh Duy Phúc

 Agenda
1. PROBLEM STATEMENT

2. RESEARCH OBJECTIVES

3. RESEARCH LIMITATIONS

4. SCOPE OF STUDY
5. RESEARCH QUESTIONS

6. CONCEPTS AND RELEVANT RESEARCHES

7. RESEARCH MODEL

8. RESEARCH HYPOTHESES
9. SAMPLING
10. REFERENCES
 1. GENERAL CONTEXT
Ho Chi Minh City University of Economics has:
30,747 students
with 10 facilities
But only 02 campus have a canteen.
Campus B Canteen has only 19 tables and 63 chairs
can serve approximately 63 people (DSA)

In 2023, at the Ho Chi Minh City campus of UEH (KSA).

Admitting 7,650 students
which is an increase of 1,100 students
compared to the term 48 in 2022 (ueh.edu.vn)
 1. PROBLEM STATEMENT

Canteen have a significant impact on student’s satisfaction while studying at UEH. Although there are
a small capacity in our Canteen while the vast majority of UEH students, we hardly ever see the crowd
at B-Campus Canteen at lunch time.

Students prefer waiting in line to buy products at external vendors instead of UEH Canteen. We aim
to suggest solutions for Campus-B canteen’s Manager to att ract more students.
 2. RESEARCH OBJECTIVES

Research subjects Respondents

Factors affecting B- campus
Student’s dining preferences for UEH students at
external food vendors to UEH Campus-B
Canteen
 2. Research objectives
Determine the underlying causes of the majority of UEH students at B campus's preference for outside food
sellers over the UEH canteen, and assess how common these causes are. In order to improve on-campus
dining facilities, we hope to clarify if students prefer to eat off-campus and investigate the causes that lead to
this phenomena.
 IN PROBLEM CONTENT, WE WANT TO CLARIFIED:

- Factors influencing the UEH students' choice of the Campus B canteen.

- Evaluating the influence of these variables on the decision to use the
products and services at the UEH Canteen on Campus B.
- Offering suggestions for improving student satisfaction and the percentage
of UEH students who choose the canteen on Campus B.

5
 Benefits of the study:

Provide solutions or recommendations for UEH Canteen’s Managers at

B - Campus.
University students’ perceptions of their on-campus food service
operation are crucial to influencing their levels of satisfaction, dining
frequency and overall college experience (Hall, 2013).
These aspects, in turn, have a significant impact on the school's
reputation, student retention, and its attractiveness to prospective
students.
 Benefits of the study
Identify the factors influencing the quality and attraction of
Campus-B's canteen.

Providing recommendations and solutions to improve the

quality of services at Campus-B's canteen.

These recommendations and solutions aim to increase UEH

students' satisfaction and attraction to the canteen, creating
a supportive environment for them to use this service.
 3. RESEARCH LIMITATIONS

POPULATION: Only used feedback from students

who have eaten at the campus canteen and
external vendors.

PROBLEM: After identifying the issues, it is not

possible to address all of them; only some
important issues can be addressed.
 4. SCOPE OF STUDY

SPACE TIME

UEH Campus B (279 1 week conducting survey

Nguyen Tri Phuong district Total: 2 months (from October
10) 2023 to December 2023)
5. RESEARCH QUESTIONS
1.Do students think that products and ser vices from
ex ternal food vendors are always bett er than those
found in the UEH Canteen?

2. What are the factors aff ect on students’

preferences for ex ternal food vendors at Campus
B?

3. Are UEH canteen’s products suitable for the needs

of the majority of UEH Campus-B students?

4. How do products and ser vices at UEH Campus-

B Canteen sati sf y UEH students?

5. What do students want to improve in UEH

Campus-B’s canteen?
 6. CONCEPTS AND RELEVANT RESEARCHES

Canteen
A place in a factory, office, etc. where food and meals are sold, often at a lower than usual price (Cambridge Dictionary, 2023).

External vendors
“External'' refer to something of, on, for, or coming from the outside. And, “Vendors” refers to someone who is selling
something (Cambridge Dictionary, 2023).
In this research, External food vendors at UEH B-Campus refer to restaurants, convenience stores and food carts located around
the university that are not under the school's management.

Customer satisfaction
Plays a significant role as it can foster recurring business, while dissatisfaction may lead to frustration, negative word-of-mouth,
and ultimately, a decline in business for these vendors (Ali and Ryu, 2015; Lam and Heung, 1998; Oz et al., 2016).
 6. CONCEPTS AND RELEVANT RESEARCHES

The quality of food and beverages

Food quality overall was the most important attribute of customer satisfaction while generating positive word-of-mouth
referrals of the foodservice providers (Yen-Soon et al, 2004)

Service quality
Service quality attributes include the appearance of employees, staff attentiveness, level of service, food items’ knowledge
and friendly treatment. Saglik et al. (2014) examined university students’ perception of service quality and its impact on the
students’ satisfaction and their behavioral intentions.
 6.CONCEPTS AND RELEVANT RESEARCHES

Price
Price plays an important role in customers' decision-making when choosing a restaurant or food service. According to
Lim (2010), customers are likely to return to a restaurant again if the price is perceived to be fair.

Value for money

According to Joung et al. (2016), perceived value is a predictor of customer satisfaction, in that, the greater the perceptions
of the value of the service, the greater customer satisfaction will be.
RELEVANT RESEARCHES

“Mechanic clues vs. humanic clues: students’ perception

towards service quality of fast food restaurants in Taylor’s
University Campus” by Anshul Garg (2014)

Finding: Based on the results, both Mechanic clues and Humanic clues have the equal
impact on the customers’perception. That means any changes in any clues of Mechanic
and Humanic will have an impact on customers’perceptions towards the service quality.
Apart from that, even though both Mechanic clues and Humanic clues are equally
important, Humanic clues have a greater impact towards how college student perceive
the service quality.
RELEVANT RESEARCHES

“Student satisfaction regarding meal experience at the

residential dining halls of the University of Pretoria” by
Hall, Jeanne Kathleen (2013)

Finding: Results indicated that most respondents were satisfied with the meal
experience. Respondents were most satisfied with the ambience and least satisfied with
the food. Food was ranked as most important followed by service and ambience.
Freshness, nutritional value and cost (value for money) were ranked the most important
attributes of food. Operating hours and cleanliness (neatness) were ranked most
important for service and ambience respectively.
RELEVANT RESEARCHES

“Exploration of constructing the catering quality indices of

university canteens in China from the viewpoint of food
safety” by Yugang Ji, Wen-Hwa Ko (2021)

Finding: The research results show that university canteen catering quality issues are
divided into six dimensions, including catering safety management, employee hygiene
management, catering service, food quality, environmental atmosphere and corporate
social responsibility. Catering safety management is the most important index, followed
by employee hygiene management.
RELEVANT RESEARCHES

“Students’ perceptions and behavior toward on-campus

foodservice operations” by Ruth Annette Smith, Andrea
White-McNeil, Faizan Ali (2020)

Finding: Results confirm that quality of food, ambience, value for money, food and
beverage options and service quality have a positively significant impact on students’
overall satisfaction with the on-campus foodservice operation and dining frequency. As
such, all the hypotheses are supported.
RELEVANT RESEARCHES

“Including sustainability factors in the derivation of eater

profiles of young adults in Canada” by Sadaf Mollaei, Leia
M. Minaker, Derek T. Robinson, Jennifer K. Lynes, Goretty
M. Dias (2022)

Finding: Six factors were extracted: beliefs (ethical, environmental and personal);
familiarity and convenience; joy and experience; food influencers and sociability;
cultural identity; and body image. Using these factors, six consumer segments were
identified, whereby members of each segment have more similar scores on each factor
than members of other segments. The six consumer segments were: “conventional”;
“concerned”; “indifferent”; “non-trend follower”; “tradition-follower”; and “eat what
you love”.
RELEVANT RESEARCHES

“Determinants Impacting Consumers,Purchase Intention:

The Case of Fast Food in Vietnam” by The Anh Phan, Phuong
Hoang Mai (2016)

Finding:The purpose of this case study is to explore and study the determinants
impacting Vietnamese students¡¯ food choice and the pattern of consumption of fast
food in university students. The objective set for this research was conduct with the
following objectives respectively getting an insight of fast food market in Vietnam
and explore the attributes that Vietnamese students in perceive to be important in
the selection of fast food restaurants and the study results provide a better
understanding about the industry and consumer food choice variables.
 7. RESEARCH MODEL
Mechanic clues vs. Student satisfaction Exploration of Students’ Including sustainability Determinants Impacting
Humanic clues: regarding meal constructing the perceptions and factors in the Consumers, Purchase
students’ perception experience at the catering quality behavior toward derivation of eater Intention: The Case of
towards service quality residential dining indices of university on-campus profiles of young Fast Food in Vietnam
of fast food restaurants halls of the canteens in China foodservice adults in Canada
in Taylor’s University University of from the viewpoint operations
Campus Pretoria of food safety

Food and Beverage options

X X X

Service Quality
X X X X

Quality for food

X X X X X

Value for money

X X X

Ambience
X X X X X
 7. RESEARCH MODEL

FOOD AND BEVERAGE

OPTIONS

H1
SERVICE QUALITY
H2

H3 OVERALL H6
QUALITY OF FOOD DINING FREQUENCY
SATISFACTION

H4

VALUE FOR MONEY

H5

AMBIENCE
8. HYPOTHESIS:
Generally, students’ perceptions of their on-campus foodservice experience reflect their overall
satisfaction with their dining experiences

Any positive adjustments to these attributes will positively influence the overall satisfaction of the
end users, the students, which will ultimately shape their favorable behavior. (Ruth Annette Smith
and Andrea White-McNeil, 2019). Therefore, the hypothesis formed is:
H1: Various Food and Beverage Options have a positively significant impact on
students’ overall satisfaction

H2: Good Service quality has a positively significant impact on students’ overall
satisfaction

H3: Good Quality of food has a positively significant impact on students’ overall
satisfaction

H4: Good Value for money has a positively significant impact on students’ overall
satisfaction

H5: Good Ambience has a positively significant impact on students’ overall

satisfaction.

H6: Students’ overall satisfaction has a significant impact on their dining

frequency

“Smith, R.A., White-McNeil, A. and Ali, F. (2020), "Students’ perceptions and behavior toward on-campus
foodservice operations", International Hospitality Review, Vol. 34 No. 1, pp. 13-28:.
https://doi.org/10.1108/IHR-06-2019-0010"
9. SAMPLING
• SA M PLING M ETHO D We employ a non-probability sampling method - convenience
sampling

• SA M PLE SIZE The project will use a sample size of 300 to match the
recommendation of Roscoe (1974), Comrey & Lee (1992) and
Tabachnick & Fidell (2007)
 9. SAMPLING
SA M PLE GRO UP
“Our findings revealed deep gender differences between men and women in terms of
eating habits, the taste of food and the relationship with meals”
(Mauro Lombardo, Giovanni Aulisa and Elvira Padua,2019)

=> Classified into 3 groups based on characteristics and preferences - Gender Group (Male, Female,
Others), because each gender has different taste preferences.
 10. REFERENCES
Trường đại học Kinh tế Thành phố Hồ Chí Minh from https://www.ueh.edu.vn

DSA, Khám phá cơ sở vật chất UEH from https://nhaphoc.ueh.edu.vn/dinh-huong-sau-nhap-hoc/tim-hieu-ve-ueh/kham-pha-co-so-vat-chat-ueh.

Student satisfaction regarding meal experience at the residential dining halls of the University of Pretoria , Hall, Jeanne Kathleen Dissertation (MConsumer
Science)--University of Pretoria, 2013. from http://hdl.handle.net/2263/41114\"

Smith, R.A., White-McNeil, A. and Ali, F. (2020), "Students’ perceptions and behavior toward on-campus foodservice operations", International Hospitality
Review, Vol. 34 No. 1, pp. 13-28 from https://doi.org/10.1108/IHR-06-2019-0010

JSSID Tập san phát triển nghiên cứu khoa học sinh viên số 1/2023 from https://bit.ly/47P5wvF

Phòng đào tạo UEH (12/04/2023) Tuyển sinh trường đại học Kinh tế Thành phố Hồ Chí Minh UEH khởi động mùa tuyển sinh đại học chính quy năm 2023 với
nhiều điểm mới, trao quyền cho người học 2K5: “I am Who I choose to be” from https://bit.ly/3N31GqR

Phạm Thị Lan Phượng, Phạm Thị Hương (24/04/2019).Sự hài lòng của sinh viên về chất lượng dịch vụ của trường đại học tại Thành phố Hồ Chí Minh[PDF].
Retrieved October 31,2023 from https://journal.hcmue.edu.vn/index.php/hcmuejos/article/view/2483

Sadaf Mollaei, Leia M. Minaker, Derek T. Robinson, Jennifer K. Lynes, Goretty M. Dias(2022). Including sustainability factors in the derivation of eater profiles
of young adults in Canada. Retrieved October 28,2023 from https://www.emerald.com/insight/cont
 REFERENCES
Amit Sharma,Joonho Moon,Lisa Bailey-Davis,Martha Conklin(2017).Food choices and service evaluation under time constraints the school lunch
environment. Retrieved October 28,2023 from:
https://www.emerald.com/insight/content/doi/10.1108/IJCHM-06-2015-0269/full/html

Students’ perceptions and behavior toward on-campus foodservice operations. Retrieved October 28,2023 from
https://www.emerald.com/insight/content/doi/10.1108/IHR-06-2019-0010/full/pdf?title=students-perceptions-and-behavior-toward-on-
campus-foodservice-operations

Hall, Jeanne Kathleen(2013).Student satisfaction regarding meal experience at the residential dining halls of the University of Pretori a
. Retrieved october 28,2023 from :http://hdl.handle.net/2263/41114

Lombardo, M., Aulisa, G., Padua, E., Annino, G., Iellamo, F., Pratesi, A., Caprio, M. and Bellia, A. (2020), "Gender differences in taste and foods ha
bits", Nutrition & Food Science, Vol. 50 No. 1, pp. 229-239 from :
https://doi.org/10.1108/NFS-04-2019-0132

Mollaei, S., Minaker, L.M., Robinson, D.T., Lynes, J.K. and Dias, G.M. (2023), "Including sustainability factors in the derivation of eater profiles of y
oung adults in Canada", British Food Journal, Vol. 125 No. 5, pp. 1874-1894
https://doi.org/10.1108/BFJ-06-2022-0476
 REFERENCES
Yugang Ji, Wen-Hwa Ko (2021). Exploration of constructing the catering quality indices of university canteens in China from the viewpoint of foo
d safety.
Retrieved October 28 from https://www.emerald.com/insight/content/doi/10.1108/BFJ-07-2021-0743/full/html

Ruth Annette Smith, Andrea White-McNeil, Faizan Ali(29/01/2020). Students’ perceptions and behavior toward on-campus foodservice
operations. Retrieved October 28,2023 from: https://www.emerald.com/insight/content/doi/10.1108/IHR-06-2019-0010/full/html

Amit Sharma,Joonho Moon,Lisa Bailey-Davis,Martha Conklin(2017).Food choices and service evaluation under time constraints: the school
lunch environment. Retrieved October 28,2023 from: https://www.emerald.com/insight/content/doi/10.1108/IJCHM-06-2015-0269/full/html

Sadaf Mollaei, Leia M. Minaker, Derek T. Robinson, Jennifer K. Lynes, Goretty M. Dias(2022).Including sustainability factors in the derivation of
eater profiles of young adults in Canada. Retrieved October 28,2023 from:
https://www.emerald.com/insight/content/doi/10.1108/BFJ-06-2022-0476/full/html

Anshul Garg(2014). “Mechanic clues vs. humanic clues: students’ perception towards service quality of fast food restaurants in Taylor’s Universi
ty Campus”.Retrieved October 28, 2023
from: https://doi.org/10.1108/NFS-04-2019-0132