Research on Comprehensive Evaluation of College Canteen Service Quality Based on Analytic Hierarchy Process
[1]
Xinyu He, Xinxiang Medical University, School of Biomedical Engineering, Xinxiang, China; Xinxiang Medical University, School of Biomedical Engineering, Xinxiang, China.
[2]
Meng li Xu, Xinxiang Medical University, School of Biomedical Engineering, Xinxiang, China; Xinxiang Neurosense and Control Engineering Technology Center, Xinxiang, China; Xinxiang Key Lab of Biomedical Information Research, Xinxiang, China.
[3]
Yang Wu, Xinxiang Medical University, School of Biomedical Engineering, Xinxiang, China; Xinxiang Neurosense and Control Engineering Technology Center, Xinxiang, China; Xinxiang Key Lab of Biomedical Information Research, Xinxiang, China.
[4]
Huan Wei, Xinxiang Medical University, School of Biomedical Engineering, Xinxiang, China; Xinxiang Neurosense and Control Engineering Technology Center, Xinxiang, China; Xinxiang Key Lab of Biomedical Information Research, Xinxiang, China.
[5]
Fang Zhao, Xinxiang Medical University, School of Biomedical Engineering, Xinxiang, China; Xinxiang Neurosense and Control Engineering Technology Center, Xinxiang, China; Xinxiang Key Lab of Biomedical Information Research, Xinxiang, China.
[6]
Ren Qiongqiong, Xinxiang Medical University, School of Biomedical Engineering, Xinxiang, China; Xinxiang Medical University, School of Biomedical Engineering, Xinxiang, China.
[7]
Wu Ren, Xinxiang Medical University, School of Biomedical Engineering, Xinxiang, China; Xinxiang Neurosense and Control Engineering Technology Center, Xinxiang, China; Xinxiang Key Lab of Biomedical Information Research, Xinxiang, China.
With the improvement of living standards, college students are paying more and more attention to the quality of canteen food. For a long time, the contradiction between supply and demand has been existed in college canteens. In this paper, the Analytic Hierarchy Process was used to solve this problem. The factors as the food hygiene, food prices, food tastes, food component, food species, service attitude, canteen capacity and other factors in college canteens were considered and quantified. By constructing and analyzing pairwise comparison matrices, the college canteens were comprehensively evaluated. The relative service quality of the four canteens is obtained. The service quality of the first floor of the first canteen is the best and the second floor of the first canteen is the worst. The improvement measures from influencing factors and overall aspects of the canteen are proposed. The results provide theoretical and data support for the evaluation and reasonable adjustment of the relevant canteen service system.
Service Quality, Mathematical Model, Analytic Hierarchy Process, Relative Service Quality, Evaluate
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