5 survey reports on college students’ satisfaction with canteens

In today’s society, reports are no stranger to us, and reports have the characteristics of descriptive language. Have no clue when it comes to writing a report? The following is a survey report on college students’ satisfaction with the canteen that I collected and compiled. It is for reference only. Everyone is welcome to read it.

Survey Report on College Students’ Satisfaction with Canteens 1

1. Overview

Although we who enter university have escaped from the three-point and one-line life, The cafeteria is still equivalent to half of a student's home. As college students, away from the care of their parents, the campus is their second home. In this second "home", the cafeteria is the third place that college students must go besides the classroom and dormitory. Their breakfast, lunch and dinner are basically settled there. Can they eat comfortably there? Health and malnutrition are issues of concern to many parents and are of great concern to students themselves. Therefore, students' satisfaction with canteen meals has become the key to our investigation. In recent weeks, the weather has gradually become colder. As mid-term is approaching, college students have heavier academic workload, and the number of people eating in the cafeteria has also increased significantly. I would like to take this opportunity to understand how satisfied the students are with the services provided by our school’s student cafeteria. To address this issue, I launched the following survey.

2. Purpose of the survey

Through the survey on the satisfaction of various restaurants in the school, we can obtain the students’ evaluation of the quality of the canteen service and collect some valuable suggestions for the improvement of the restaurant. Thus, we can find out the areas that need to be improved in the current canteen and summarize some practical suggestions, so as to push the quality of our college canteen to a higher level. The task of the survey is to accurately and systematically collect students' evaluations and suggestions on the quality of the canteen, conduct analysis and research, and summarize the areas that need improvement in the current canteen, and feed this information back to the canteen to provide suggestions to the canteen staff. Sound advice.

3. Survey content

(1) Basic personal information survey: including student gender, grade of study, living expenses and other basic information;

(2) Canteen Basic information survey: including canteen consumption, dining frequency and other factual questions;

(3) Satisfaction survey: including students’ opinions on the quality of food in the canteen (freshness, taste, portion, variety, price); service quality Satisfaction survey on (attitude and efficiency), environment and hygiene;

(4) Survey on logistics mechanism: including students’ supervision, complaints and suggestions on the canteen, etc.

IV. Survey objects and survey units

Survey objects: all current students of Hunan University Survey unit: Hunan University

V. Survey methods and methods

1. This survey is a questionnaire survey

2. Questionnaire survey method: random survey

3. Survey locations: classrooms, libraries, study rooms and random interviews on the road .

6. Analysis method

After the data collection is completed, the 100 questionnaire results of the survey will be counted, and relevant models will be used for data analysis

7. Survey Time

October 25, 20xx - October 27, 20xx

8. Budget

Printing fee: 20 yuan About college students’ use of the canteen Satisfaction survey report 2

Survey time:

June 1, 20xx

Survey location:

Zhejiang A&F University Jin Campus

Investigator:

Xie Yuanyang

Person in charge of the investigation:

Xie Yuanyang

Subject of investigation :

Current students

Survey method:

Online questionnaire survey

Survey division b:

Questionnaire Designed by Yang Guanhong and decided by discussion by all members

Text arrangement:

Zhang Leilei

Group members:

Zhang Leilei, Xie Yuanyang, Yang Guanhong

Foreword:

Since ancient times, “food is the first necessity for people.” In the minds of most students, the cafeteria has undoubtedly become a vital part of our lives. The importance of the canteen makes its existing problems attract the attention of teachers and students. The nutritional quality of meals and the hygiene inside the canteen are related to our physical health, the matching of meals is related to our growth and development, and the order management of the canteen affects our daily life. How should the canteen be operated? And what opinions do our classmates have about the canteen? What should the school do to manage the canteen well and satisfy the students' wishes? In response to the above issues, we proposed this survey and achieved the expected results. The data and conclusions obtained from this survey can provide a basis for the canteen decision-makers. It provides help to improve the quality of food in the canteen; it can also be used as a reference to evaluate the income of each canteen. After conducting an overall survey on the food taste, type, portion, price, hygienic conditions, staff service attitude and service level satisfaction in the school's two canteens, it was concluded that students have different requirements for the quality and taste of the food in the school canteen. The same, but in general they are similar; the school cafeteria currently seems to have a series of problems, focusing on food prices, hygiene issues, food types and service attitudes. Students' satisfaction with the school cafeteria will be directly affected to a certain extent. It will affect the revenue and profitability of the canteen, so we put forward several suggestions for this survey, hoping that the relevant departments will pay attention to and adopt them.

Survey analysis:

(1) In this survey, we selected 30 people, including 4 freshmen, 6 sophomores, and 15 juniors People, 5 seniors.

(2) Among these 30 people, about 56% are boys, 17 of them, and 13 of them are girls.

(3) Number of canteens. The campus where 14 out of 30 students live has 1 canteen, and the campus where 16 students live has 2 to 3 canteens.

(4) Regarding the number of days to eat in the canteen per week, 12 people chose 1 to 3 days, 11 people chose 4 to 5 days, 4 people chose 6 to 7 days, and 3 people chose occasionally Have a meal.

(5) On average, 8 people spend less than 300 yuan per month in the canteen, 10 people spend 300 to 600 yuan, 9 people spend 600 to 900 yuan, and 9 people spend more than 900 yuan. 3 people.

(6) Canteen size: There are 10 people in the large canteen, 11 people in the average-sized canteen, and 9 people in the small canteen.

(7) They are satisfied with the food market in the canteen. 4 people are very satisfied, 17 people are satisfied, 10 people are average, and there are no candidates for the poor and very poor options.

(8) The dining environment in the canteen. 3 people were very satisfied with the dining environment, 17 people were satisfied, and 10 people felt average about the dining environment.

(9) The meals provided in the canteen Regarding quality, 6 people felt very good about the quality of food in the canteen, 8 people felt good about it, and 16 people felt like it was average.

(10) Regarding the hygiene situation of the canteen, 7 people thought the hygiene of the canteen was very clean, 21 people thought it was passable, and 2 people thought it was average.

(11) Regarding the satisfaction with the taste of the canteen, 3 people were very satisfied, 16 people were satisfied, 8 people chose not to feel it, and 3 people thought the taste of the canteen was poor.

(12) Regarding the working attitude of the canteen staff, 6 people thought the service attitude of the staff was very good, 22 people chose good, and only 2 people thought the attitude of the staff was indifferent.

(13) Reasons for not going to the canteen. 10 people chose the lack of food in the canteen and were tired of eating. 9 people thought the food in the canteen was not delicious. 10 people chose the too many people. Only 1 person chose capricious.

(14) How do you view the price changes of certain things in the canteen? 8 people think that the price changes are reasonable, 7 people think it is very reasonable, 1 person thinks it is unreasonable but accepts it, and 14 people have no feeling .

(15) What problems do you think the canteen has in terms of dining? 9 people think it opens too early or too late, 29 people think the supply time is too short during holidays, 11 people think the food supply time is too short, 11 People think there is no midnight snack.

(16) What improvements will attract you to eat in the canteen? 7 people chose dark cuisine, 9 people chose the improvement of the dining environment, 26 people chose the increase in the variety of dishes, and 7 people chose the attitude of the canteen staff Improvement, 19 people chose new merchants to join, and 9 people chose others.

Conclusion:

From the perspective of students’ satisfaction with the taste and variety of canteen food, more people choose to be satisfied with the average. From the perspective of price and hygiene, most people are still quite satisfied. of. Survey Report on College Students’ Satisfaction with the Canteen 3

In order to further improve the satisfaction of the canteen in the minds of teachers and students and create a good living environment. Investigation activities are being carried out specifically for this purpose.

1. Survey method

1. Survey time: 12:30 noon on December 22, 2010

2. Survey targets: all students of the college (freshman (Mainly students)

3. Survey location: dining areas of various cafeterias in the college

4. Survey method: The selection of survey samples adopts a random sampling survey method, and on-site surveys are conducted in the dining areas of the cafeteria , and then score as appropriate according to the survey content

5. The survey content is: freshness, portion, price and hygiene. The specific contents are as follows:

1. Are you satisfied with the freshness of the food in the canteen?

Very satisfied

Quite satisfied

Dissatisfied

2. Are you satisfied with the price of the food in the canteen?

Very satisfied

Somewhat satisfied

Dissatisfied

3. Is the portion of the canteen food enough?

Very satisfied

Somewhat satisfied

Dissatisfied

4. Are you satisfied with the personal hygiene of the canteen service staff?

Very satisfied

Somewhat satisfied

Dissatisfied

5. Is the canteen food suitable for your taste?

Very satisfied

Somewhat satisfied

Dissatisfied

2. Survey results

Second floor of the girls’ cafeteria: The satisfaction rate is 51%, the satisfaction rate is 38%, and the dissatisfaction rate is 11%.

The first floor of the girls’ cafeteria: the satisfaction rate is 64%. 30% are relatively satisfied and 6% are dissatisfied

Xindianyuan Canteen: The satisfaction rate is 71%. 26% are relatively satisfied and 3% are dissatisfied

3. Inscriptions of suggestions or opinions

Subject words of opinions and suggestions on the second floor of the girls’ cafeteria: heat preservation, portion size, variety, price.

Key words of opinions and suggestions on the first floor of the girls’ cafeteria: insulation, price, variety, freshness.

New Points Canteen’s Opinions and Suggestions Keywords: Insulation, Portion, Richness, Price, Freshness

IV. Survey Analysis

Judging from the survey results , the students’ satisfaction rate with the three canteens is generally not high. Among them, satisfaction with Xindianqian was the lowest, only 51%. The second floor of the girls’ cafeteria has the highest score, with only 71%.

The main reasons for this situation are:

In order to further improve the student satisfaction rate, on the basis of the measures last month, the Food Survey Center added some new measures in November:

We have carried out comprehensive and detailed management of the catering services in the four canteens, used systems to manage people and manage them well, and promoted various tasks development. Conduct systematic assessments on food safety, completion of task indicators, etc., and review the assessment results at regular meetings, which promotes the development of various catering service tasks. It has been achieved that all tasks are managed by people, the division of labor is clear, the system is implemented, management is in place, all tasks are followed by rules, and rewards and punishments are clear. This fully mobilizes the enthusiasm of the kitchen management staff in running meals, and cooperates with the Huaigongyuan Food Service Company to carry out provincial inspections. Inspection and review of "civilized canteens" in colleges and universities.

2. Strengthen education and exchanges among cooking management personnel

Organize cooking management personnel to learn the content and significance of the "Food Hygiene Law", regularly ask comrades at the epidemic prevention station to inspect hygiene, and provide instructions to cooking management personnel Personnel attend hygiene classes to explain how to prevent infectious diseases and canteen poisoning. Conduct pre-job training for newly recruited employees, learn management regulations, carry out pre-job etiquette and service attitude training, learn personal hygiene, food hygiene, civilized language, professional ethics, solidarity and cooperation and other standardized service standards in the catering industry to improve their comprehensive services quality; strengthen chef exchanges, select comrades with high cooking skills from Nanjing to teach their skills in the canteen, and also select comrades who love chef work and have certain cooking skills to Nanjing to learn cooking skills, in order to enrich the chef team and improve the food in the canteen quality. Through education and training exchanges, the enthusiasm of employees has been fully mobilized, the overall quality of employees has been improved, cohesion and centripetal force have been enhanced, and the quality of dishes has been significantly improved.

3. Establish and improve the inspection and implementation system

Director Zheng of the General Office and Director Song of the Catering Center conduct comprehensive inspections of the four canteens every week to review the hygienic and safety conditions of the canteens and canteen operating procedures. It is to inspect and check whether reasonable standards and various systems are implemented. Find loopholes and hidden dangers, and further improve and improve relevant systems. A job responsibility system and an accountability system have been established in all aspects of canteen operations, so that dedicated personnel are responsible for each task, making inspections regular and standardized, and ensuring that various rules and regulations are followed We will implement it in detail and do not go through the motions. We will issue a time-limited rectification notice on the spot for problems discovered during the inspection, and review them on time. This will be linked to performance. If the rectification is not in place, the corresponding performance wages of the supervisors and relevant responsible persons will be withheld.

4. Strictly control procurement and keep abreast of market conditions.

Canteen management personnel carry out follow-up procurement operations, master first-hand information, understand market conditions, and do a good job in purchasing supervision. When purchasing, shop around, try to purchase low-priced, affordable, good-quality, and complete varieties of vegetables, actively improve the food, and fully implement it in the purchase of bulk materials such as rice, noodles, oil, meat, and eggs. A centralized and fixed-point procurement system is used to purchase food and beverage supplies from legal business units and sign purchase agreements with supplier units. The Finance Office of the General Office adheres to the formal invoice reimbursement system, resolutely puts an end to all kinds of bad behavior, and ensures the relative stability of material prices and the absolute guarantee of quality. The procurement of some materials has gradually moved towards the source.

5. Carry out a variety of activities to promote the construction of canteen culture

While doing a good job in various management tasks in the canteen, we do not forget to improve the canteen culture. In conjunction with the "Successful Study Association" of Huaigong, 8 poor college students with excellent academic performance were recruited to Cangwu No. 3 Canteen and Tongguan No. 2 Canteen for work-study studies to help them solve practical life problems and reduce their study burden. They worked in the canteen after school and before classes began, cleaning and picking up leftover food. Although it was harder, it also cultivated their entrepreneurial ideas and exercised their entrepreneurial abilities. They said they would cherish this opportunity, study hard, and use Excellent results to repay those who care about them. In addition, the role of the "civilized supervision post" was fully utilized and the "Civilized Star" evaluation activity was carried out. The cafeteria posted photos of the window service staff on the wall, and set five aspects as the selection criteria: "smiling service, variety quotation, speed of serving meals, accurate card counting, and enthusiasm and thoughtfulness". Students were asked to put stars on the photos. The one with the star is this month’s “Civilization Star”. This activity further promoted the communication between students and the canteen, improved the service attitude of some staff, and gave students a more comfortable dining environment.

I hope that our hospital canteen employees can clearly understand the deficiencies in their work through this questionnaire, come up with rectification plans as soon as possible, and strictly implement rectification measures to improve the quality of employee food and service, and enhance the employee's Food satisfaction, creating a warm and warm staff canteen. Survey report on college students’ satisfaction with canteens 4

1. Survey objects:

Canteens of primary and secondary school students in the county

2. Survey methods:

Sampling survey, field survey, questionnaire survey

III. Survey content

(1) Student canteen infrastructure conditions

1. Standardized items There are 34 canteens, accounting for 67%; 7 canteens under construction or to be built, accounting for 14%; and 10 old canteens that do not meet standards, accounting for 19%.

2. There are 19 canteens equipped with dining tables and chairs, accounting for 37%.

3. There are 15 canteens with complete "three defenses" facilities, accounting for 29%.

4. There are 23 canteens with meat and vegetable washing sinks, accounting for 45%.

5. There are 12 separate canteens for meat and vegetable operations, accounting for 24%.

6. There are 18 canteens using internal cooking stoves, accounting for 35%.

7. There are 34 canteens with "five rooms" (changing room, rough processing room, operation room, sales room, storage room), accounting for 67%.

8. There are 42 canteens with refrigeration facilities, accounting for 82%.

9. There are 20 canteens equipped with disinfection cabinets, accounting for 39%.

10. 41 canteens use stainless steel alloy or enamel tableware, accounting for 81%.

11. There are 4 canteens with lids on garbage containers, accounting for 8%.

(2) Basic management situation of student canteens

1. There are 45 canteens with a cultural atmosphere, accounting for 88%.

2. There are 3 canteens with separate storage of raw and cooked food, accounting for 6%.

3. 19 canteens kept and recorded food samples, accounting for 37%.

4. There are 19 canteens that have disinfected and recorded tableware, accounting for 37%.

5. There are 49 canteens with management systems on the wall, accounting for 96%.

6. There are 25 canteens with price tags on their meals, accounting for 49%.

7. There are 20 canteens with weekly recipes on their walls, accounting for 39%.

8. There are 31 canteens with "five-member system" on the wall, accounting for 61%.

9. There are 26 canteens with image supervision columns on the wall, accounting for 51%.

10. There are 51 canteens with health licenses on the wall, accounting for 100%.

11. There are 41 canteens where employees pretend to be on duty, accounting for 80%.

12. There are 11 canteens with standardized registration of incoming and outgoing goods accounts, accounting for 22%.

13. 9 canteens requested product quality inspection reports for the “five major categories”, accounting for 18%.

14. There are 9 canteens with standardized financial management, accounting for 18%.

(3) Basic services in student cafeterias

1. The total number of students dining in 51 schools is 24,820, (survey report) there are 483 employees in the cafeteria, and the employees account for the number of students dining The ratio is approximately 1:50.

2. There are 26 canteens where students can spend freely with their cards, accounting for 51%.

3. There are 20 canteens with opinion books (boxes), accounting for 39%.

4. There are 36 canteens that implement the system of teachers accompanying students, accounting for 71%.

5. The average student satisfaction rate in the “Canteen Satisfaction” questionnaire survey was 63%.

IV. Survey Conclusions

From the survey data analysis, it is not difficult to see that the canteens of primary and secondary schools in our county have the following problems:

1. Although the county Project canteens in primary and secondary schools account for 81%, but the design of the canteens is not reasonable and does not meet hygiene standards. 33% of canteens do not have the most basic "five rooms".

2. The canteen infrastructure facilities are low, which brings material obstacles to student services and logistics management.

3. The basic management of the canteen is not in place, especially in food safety management such as ledger registration, ticket request, disinfection sample retention, etc. There are food safety and hygiene hazards in various school canteens to varying degrees.

4. Logistics employees are mainly teachers’ family members. Their educational level is generally not high and their concept of logistics services is not strong. The vast majority of logistics management personnel have neglected management of logistics work or do not know how to manage it due to their certain teaching tasks.

5. Investigation Summary

Based on the above issues, in order to comprehensively improve the logistics support and management level of schools in our county, we must effectively run a canteen that makes "teachers and students feel at ease" and "parents are satisfied" , it is recommended to take the following measures:

1. Implement the "three basics (basic facilities, basic management, basic services) standards" of the canteen, starting from the basics and implementing them. Only by grasping the key point of the canteen and solving this difficulty can we truly implement the creation of a "safe canteen" and truly eradicate the hidden dangers of food safety and hygiene in schools.

2. Create a county-wide logistics model school. We will cultivate schools with certain conditions and management levels in the county, and promote the balanced development of logistics support and management level of primary and secondary schools in the county through typical guidance in a point-to-point manner.

3. Improve training. By sending teachers to the countryside and conducting on-site visits and training in different regions, we can comprehensively improve the quality of logistics management and employees.

4. Implement the return visit supervision system. For problems discovered during inspections, surveys, evaluations, and petitions, rectification notices will be issued in writing, and rectifications will be urged to be implemented through repeated follow-up visits.

5. Improve the management mechanism, evaluate the logistics management of primary and secondary schools in the county to achieve goals, and change ultimate management into process management. The original annual logistics target assessment was changed to a comprehensive assessment at the beginning, mid-term, and end of the term, so that all schools in the county can truly implement their logistics work. Survey Report on College Students’ Satisfaction with Canteens 5

In such a competitive modern society, what is the way for businesses to survive? Faced with a dazzling array of products in stores, how should consumers choose? In order to better understand the market and marketing, our team conducted a detailed investigation on the issue of store brand image during the National Day holiday.

Investigation content

1. Do you have the awareness to establish the brand image of store products?

Our team conducted a survey in major, medium and small stores in our city. The survey showed that 25% of the merchants believed that store brand image is very important. If the brand is well done, Customers will come one after another. 50% of merchants think that establishing a store brand image is not very important (they will not deliberately promote their stores). They think that as long as they do business honestly and customers are satisfied; 20% of merchants think that establishing a store brand image is not very important (they will not deliberately promote their stores). They feel that store brand image is dispensable (some small stores), and 5% of merchants have no idea about store brand image.

2. Consumers’ views on store brand image

In a large square, we conducted a questionnaire survey among various types of consumers. The survey results showed that 30% of consumers buy things for a certain brand. Or go to a certain store; 35% of consumers occasionally pay attention to brands, but do not blindly buy branded products; and 35% of consumers have no concept of brands and will only choose products they like regardless of whether they are branded or not.

3. Which stores pay more attention to brand image

In the survey of various types of stores, we found that some fashion stores and large hotels pay more attention to the brand image of the store. Most of the consumer groups of these stores are those born in the 80s and 90s. Some successful people from all walks of life; those who pay the least attention to store brand image are mainly small stores, usually run by self-employed families. They open stores just to support their families and have no idea of ??becoming bigger and stronger. They only sell household daily necessities. Something like that.

4. The impact of brand image on store sales

According to incomplete disclosures by merchants, brand is an important means of profitability. Generally, the profits of branded products are more than twice as high as those of ordinary products; stores with a good image are more profitable. It is much higher than ordinary stores. For those small businesses, merchants believe that even if they spend money on CCTV advertising, it may not have any effect.

It seems that not blindly pursuing the brand will lead to high profits. Individual merchants should rationally choose whether to take the brand route based on the characteristics of the store itself. ;