the catering customer satisfaction questionnaire is listed as follows: 1. Satisfaction survey (full score of 11) 1, cooking speed A, very satisfied (11) B, satisfied (8) C, general (6) D, dissatisfied (2) E, very dissatisfied (1) 2, soup quality A, very satisfied (1). 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 the restaurant A, the food is very fresh (11 points) B, no (8 points) What's 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 (11 points) B, no (8 points). What do you think of the sanitation and disinfection of tableware in the restaurant? 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 all kinds of vegetables in the restaurant are reasonable? A, reasonable (11 points) B, more reasonable (8 points) C. What do you think of the quantity of vegetables? 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? A, reasonable (11 points) B, reasonable (8 points) C, basically reasonable (1 points) . . . . . . Second, other surveys (not as a basis for grading) 1. Do you often eat in company restaurants? A, it's always B, basically C, occasionally D, occasionally E, never 2. What flavor do you want to add A, sweet B, spicy C, sour D, and keep the status quo 3. Which meal A, Chinese C and dinner D do you think are most dissatisfied with the quality of restaurant food? 4. What do you think is the most urgent problem to be solved in the restaurant? A, sanitary condition B, high food price C, high food quality D, and vegetable style 5. Which of the following problems are most concerned at present? A, restaurant environment B, food price C, tableware hygiene D, dish nutrition collocation E, attitude of service staff 6, what other requirements do you have for the service of the restaurant? A, increase the supply of soup B, increase the supply of midnight snack C, and increase the supply of rice and porridge. . . I want the survey network to provide a lot of questionnaires, questionnaire survey template reports, etc. You can refer to it. You can also design a questionnaire by yourself. After posting the questionnaire to it, someone will help you answer it. You can also invite others to participate, such as QQ, Fetion, msn, Weibo, etc., so that more people can help you answer questions. The operation is very convenient and the data recovery is easy.