Perception on the Food Service Attribute of Student-Run Food Stalls Towards Repurchase Intention: Basis for Its Continuity
DOI:
https://doi.org/10.5281/zenodo.20160335Keywords:
Food Service Attribute, Food Quality, Service Quality, Student-run Food Stalls, Repurchase IntentionAbstract
This study examined customers’ perception of the food service attributes of student-run food stalls and their relationship with repurchase intention as a basis for its continuity. Anchored on the premise that food quality, service efficiency, environment, and pricing influence consumer behavior, the research employed a quantitative descriptive-correlational design. Data were collected through a survey questionnaire administered to 400 respondents. The instrument measured four dimensions of food service attributes: quality of food and beverage products, quality of service, quality of setting, and price and value, and the level of repurchase intention, all assessed using a 4-point Likert scale. Statistical tools such as weighted mean and Pearson correlation coefficient were utilized for data analysis. Findings revealed that the student-run food stalls perform effectively across all food service dimensions. Among the attributes, quality of service ranked highest, indicating that staff behavior, efficiency, and customer interaction play a crucial role in shaping customer perceptions. This was followed by quality of setting and food quality, while price and value, although still positively rated, ranked lowest, suggesting an area for improvement. Similarly, the findings also highlighted the customers’ willingness to continue purchasing due to positive experiences. Moreover, the study established a significant and strong positive relationship between food service attributes and repurchase intention indicating that improvements in service attributes directly enhance customers’ likelihood to repeat patronage. The results underscore the importance of maintaining high standards in service delivery, product quality, and operational practices. Overall, the study concludes that sustaining and enhancing these attributes are essential to ensure the continuity and success of student-run food stalls as both service providers and experiential learning platforms. It was recommended as well that school administration continuously support the operation allowing student operators to be provided with hands-on experience in entrepreneurship and food service management
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