RECCOMENDATION

a) It is recommended that it will help food court operators discover that students are becoming
more demanding in terms of the level of food quality and food variety. Thus, by
understanding the food quality attributes allows food court to make improvements to lead
a greater satisfactory to students. Clearly, food quality is a critical factor that university
food court providers should consider regardless of their target market which is students.

b) It is suggested that food court operators could use this empirical results to improve their
service quality in order to meet and maximize students’ satisfaction. They should focus on
providing appropriate mechanisms to increasing the service delivery from the staff,
focusing on food quality and an attractive provided at the university food court. They
should invest in this issues through the staff training and development, using fresh foods
in the menu choices.

c) It is suggested that operators of on-campus food court should focus value for money with
an appropriate portion size in order to encourage students to visit food court and guarantee
students’ satisfaction. Other than that, food court operators should develop the menu with
food and beverage items with more acceptable and satisfactory prices for students