Write in a clean editor, then format for Journal of College & University Foodservice in one click — DocuGuru applies the official Taylor & Francis template with author–year references and exports a submission-ready PDF plus the editable LaTeX source. Free to start.
Journal of College & University Foodservice is a peer-reviewed journal published by Taylor & Francis, covering Diverse Scientific and Economic Studies, Customer Service Quality and Loyalty, Dietetics, Nutrition, and Education.
| Publisher | Taylor & Francis |
|---|---|
| Reference style | Author–year (Chicago, T&F) Author–year — (Smith, 2023) in the text Smith, Ada, Ben Jones, and Cara Lee. 2023. "A Representative Article Title." Journal of College & University Foodservice 12 (3): 45–58.
Formats any DOI in Journal of College & University Foodservice style. No sign-up. |
| Publishes research in | Diverse Scientific and Economic Studies Customer Service Quality and Loyalty Dietetics, Nutrition, and Education Hospitality and Tourism Education Culinary Culture and Tourism |
| ISSN | 1053-8739 |
| h-index | 7 |
| i10-index | 6 |
| Total citations | 139 |
| Top institutions publishing here | Virginia Tech |
| Journal website | www.tandfonline.com |
| You get | A submission-ready PDF and the editable LaTeX source — ready to submit. |
Citations each year’s papers have accumulated so far — the most recent years are still building up.
The traditional use of customer surveys as a method of obtaining customer feedback takes on a new dimension when the importance-performance analysis technique (IPA) is used. Customer survey data is plotted on a two dimensional grid to show the relationship of the importance of an attribute of the college foodservice operation to the customer as…
ABSTRACT Foodservice providers in Hong Kong have been trying to get a share of the university market due to the increasing demand from university students in recent years. Though competition is high among foodservice firms, little research on customers' needs and levels of satisfaction has been carried out. The purpose of the study was to…
ABSTRACT Over eight million individuals are currently employed in the foodservice industry with approximacely one-third, or 2.2 million employed in the institutional (non-commercial) sector (National Restaurant Association, 1989). Additionally, the cost of employee turnover in the United States is estimated to be more than $11 billion annually with the average cost per job at 10…
ABSTRACT Institutional, particularly college and university, food service operators are facing a dynamic and uncertain environment. Changes in the political, economica), technological and cultural base of America has forced operators to reconsider and adjust competitive methods. This article focuses on forces driving change and the subsequent adjustments taking place in the university food service sector…
ABSTRACT The facets of job satisfaction and their perceived importance to college and university foodservice employees (n = 194) were assessed. The survey instrument consisted of three parts: the Job Satisfaction Survey (Spector, 1985) was used to measure facets of job satisfaction and the level of total satisfaction; perceived importance questions for the corresponding job…
