In order to serve you better, this questionnaire is hereby made. Please take a few minutes and draw "√" after the answers you think are appropriate. Thank you for your cooperation!

1: satisfaction survey (full score of 11 for each question)

1, cooking speed

A, very satisfied (11) b, satisfied (8) c, average (6) d, dissatisfied (2) e, very dissatisfied (1)

2, soup. Very dissatisfied (1 points)

3. Hygienic condition of service personnel

A, very clean (11 points) B, clean (8 points) C, average (5 points) D, dirty (3 points) E, very dirty (1 points)

4. Have you ever eaten leftovers in a restaurant?

How about the service attitude of the restaurant staff

A, very satisfied (11 points) B, satisfied (8 points) C, average (5 points) D, dissatisfied (3 points) E, very dissatisfied (1 points)

6, have you ever eaten foreign objects (hair, insects, etc.) in the restaurant

A, never (never! What do you think of the sanitation and disinfection of tableware in restaurants?

A, very good (11 points) B, good (8 points) C, average (5 points) D, poor (3 points) E, and very poor (1 points)

8. Do you think the prices of various kinds of vegetables in restaurants are reasonable at present?

A, reasonable (11 points? Very unreasonable (1 points)

9, your quantity of vegetables is

A, reasonable (11 points) b, reasonable (8 points) c, basically enough to eat (6 points) d, not enough to eat (2 points) e, too little (1 points)

11, do you think the variety of vegetables is reasonable? Very unreasonable (1 point)

Second, other surveys (not used as the basis for grading)

1, do you often eat in company restaurants

A, always B, basically C, occasionally not D, occasionally E, never

2, what flavor do you want to add

A, sweet B, spicy C? Supper

4. What do you think are the most urgent problems to be solved in restaurants?

A, sanitary condition B, high food price C, high food quality D, and vegetable style

5. Which of the following problems are most concerned about at present?

A, restaurant environment B, food price C, tableware hygiene D, dish nutrition collocation E, and attitude of service staff

6. Increase the supply of midnight snack C and increase the supply of rice and porridge

What do you think the restaurant needs to improve

1,

2,

3,

4,

5,