Penyelenggaraan Makanan dan Tingkat Kepuasan Konsumen di Kantin Zea Mays Institut Pertanian Bogor

Abstract

This research aimed to know the foodservice and the level of customer satisfaction in the Zea Mays cafetaria Bogor Agricultural University. Case study and descriptive analysis was applied in this study. Sampling method of purposive sampling was carried out and the number of samples that used was 95 peoples. The food service in the Zea Mays cafetaria consists of planning, purchasing, receiving, storing, processing, and distributing. The result of analysis based on Importance Performance Analysis, showed that the most important attribut was the security and hygiene products and the highest performance levels was the cleanliness of dining room. Most of the samples (50.50%) is concerned against nutrient content of the menu. Based on the Customer Satisfaction Index the satisfaction value gained was 69.34 (satisfied). Spearman’s correlation showedthe relationship (p<0.05) between jobs and education level with quality of the product and relationship between income with nutrient content of the menu.