Investigation report on satisfaction degree of college students' canteen

Five survey reports on satisfaction of college students' canteens.

In today's society, reporting is no stranger to us, and it has the characteristics of narrative language. You didn't have a clue when you wrote the report? The following is a survey report on college students' satisfaction with the canteen, which I collected for reference only. Welcome to reading.

Investigation report on satisfaction degree of college students' canteen 1 1. Overview

Entering the university, although I got rid of the life of 3. 1 minute, the canteen is still equivalent to half a student's home. As college students, away from the careful care of their parents, campus is their second home. In this second "home", the canteen is the third place that college students must go besides classrooms and dormitories. Their breakfast, lunch and dinner are basically settled there. Whether you can eat comfortably, healthily and malnourished is a concern of many parents and students themselves. Therefore, students' satisfaction with canteen meals has become the key to our investigation. In recent weeks, the weather has gradually turned cold. Recently, college students have a heavy academic task, and the number of people eating in the canteen has also increased greatly. I would like to take this opportunity to find out the students' satisfaction with the service of our student canteen. In response to this problem, I launched the following survey.

Second, the purpose of the investigation

Through the survey of the satisfaction degree of the school canteens, we can get students' evaluation of the service quality of the canteens and collect some valuable suggestions for improving the canteens. It is concluded that the current canteen needs to be improved, and some practical suggestions are summarized to promote the quality of our canteen to a higher level. The task of the survey is to collect students' opinions and suggestions on the quality of the canteen accurately and systematically, and make analysis and research, from which we can sum up the areas that need to be improved at present, feed back the information to the canteen, and put forward reasonable suggestions for the canteen staff.

Third, the content of the investigation

(a) personal basic information survey: including students' gender, grade, living consumption and other basic information;

(2) Investigation on basic information of canteen: including factual issues such as canteen consumption and dining frequency;

(3) Satisfaction survey: including students' opinions on the quality of canteen food (freshness, taste, quantity, variety and price); Survey on service quality (attitude and efficiency), environment and health satisfaction;

(4) Logistics mechanism investigation: including students' supervision, complaints and suggestions on the canteen.

Four. Survey object and survey unit

Survey object: all students of Hunan University Survey unit: Hunan University.

Methods and means of verb (abbreviation of verb) investigation

1. This survey is a questionnaire survey.

2. Questionnaire survey: random survey.

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

Analysis method of intransitive verbs

After the data collection is completed, the results of 100 questionnaires are counted, and the data are analyzed by using relevant models.

Seven. Investigation time

20xx65438+1October 25th-20xx65438+1October 27th.

Eight. budget

Printing fee: 20 yuan

Investigation Report on College Students' Satisfaction with the Canteen 2 Investigation Time:

20xx June 1

Survey location:

Zhejiang A&F University Yijin Campus

Investigator:

Xie Yuanyang

Person in charge of investigation:

Xie Yuanyang

Respondents:

school students

Investigation method:

Network questionnaire survey

Investigation department b:

The questionnaire was designed by Yang Guanhong, and all members discussed and decided.

Text arrangement:

Zhang

Team members:

Zhang Yuanyang Yang Guanhong

Foreword:

Since ancient times, "food is the most important thing for the people". In the eyes of students, the canteen has undoubtedly become a vital part of our lives. The importance of canteen makes its problems attract the attention of teachers and students. The nutritional quality of meals and the sanitation inside the canteen are related to our health, the collocation 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 run? And what do our classmates think of the canteen? What should schools do to manage canteens and meet students' wishes? In view of the above problems, we put forward this investigation and research, and achieved the expected results. The data and conclusions obtained from this survey can provide a basis for the decision-making level of the canteen and help to improve the quality of meals in the canteen. It can also be used as a reference to evaluate the income of each canteen. After an overall investigation on the taste, variety, weight, price, sanitary conditions, service attitude and service level satisfaction of the staff in two school canteens, it is concluded that students have different requirements for the quality and taste of the dishes in the school canteens, but they are similar in general; At present, there are still a series of problems in school canteens, especially food prices, hygiene problems, food types and service attitudes. Students' satisfaction with the school canteen will directly affect the income and profitability of the canteen to a certain extent, so we put forward some suggestions for this survey, hoping that relevant departments can pay attention to it and adopt it.

Investigation and analysis:

(1) We selected 30 people in this survey, including 4 freshmen, 6 sophomores and 15 juniors.

(2) Among these 30 people, about 56% are boys, 0/7 are girls and 0/3 are girls.

(3) Number of canteens: 1 4 There are1canteens in the campus among 30 people, and there are 2 or 3 canteens in the campus where 16 people live.

(4) The number of days to eat in the canteen every week, 12 people choose 1 to 3 days, 1 1 people choose 4 to 5 days, 4 people choose 6 to 7 days, and 3 people choose to eat once in a while.

(5) The average monthly expenditure of the canteen is 8 people below 300 yuan, 300-600 10, 600-900 9, and 3 people above 900 yuan.

(6) canteen scale: canteen 10, canteen 1 1 person, canteen 9 people.

(7) Satisfied with the canteen food market, there are 4 people who are very satisfied, 17 people who are satisfied and 10 people who are generally satisfied. Candidates without poor and very poor options.

(8) Dining environment in canteen: 3 people were very satisfied with the dining environment, 17 people were satisfied with it, and 10 people felt it was average.

(9) The quality of food provided by the canteen. Six people thought the quality of the food in the canteen was very good, eight people thought it was good, 16 people thought it was average.

(10) The canteen is sanitary, 7 people think it is clean, 2 1 people think it is fair, and 2 people think it is average.

(1 1)3 people were very satisfied with the taste of the canteen, 16 people were satisfied, 8 people chose not to feel it, and 3 people thought the canteen tasted bad.

(12) The working attitude of the canteen staff, 6 people think that the service attitude of the staff is very good, 22 people choose well, and only 2 people think that the staff is indifferent.

(13) Reasons for not going to the canteen: 10 people are tired of eating because they choose fewer food markets, 9 people think the food in the canteen is not delicious, 10 people choose too many people, and only 1 people choose willfulness.

(14) What do you think about the price changes of some things in the canteen? Eight people thought the price change was reasonable, seven people thought it was reasonable, 1 people thought it was unreasonable but accepted it, 14 people didn't feel it.

(15) What do you think is wrong with eating in the canteen? Nine people thought it was too early or too late, 29 people thought it was too short to serve on holidays, 1 1 people thought it was too short, 1 1 people thought there was no supper.

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

Conclusion:

Judging from students' satisfaction with the taste types of canteen meals, more people choose to be satisfied, and from the perspective of price hygiene, most people are still satisfied.

Investigation report on college students' satisfaction with the canteen 3 In order to further improve the satisfaction of the canteen in the eyes of teachers and students and create a good living environment. Special investigation activities were carried out for this purpose.

First, the survey method.

1, investigation time: 20 10 12.22 noon 12.30.

2. Respondents: All college students (mainly freshmen)

3. Survey place: dining place in college canteen.

4. Survey method: The survey samples were selected by random sampling survey, and the on-site survey was conducted in the dining area of the canteen, and then scored according to the survey content.

5. The contents of the investigation are: freshness, quantity, price and hygiene. Details are as follows:

1. Are you satisfied with the fresh food in the canteen?

Very satisfied

satisfied

unsatisfied

Are you satisfied with the food price in the canteen?

Very satisfied

satisfied

unsatisfied

3. Is there enough food in the canteen?

Very satisfied

satisfied

unsatisfied

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

Very satisfied

satisfied

unsatisfied

5. Is the food in the canteen to your taste?

Very satisfied

satisfied

unsatisfied

Second, the survey results

The second floor of the girls' canteen: the satisfaction rate is 5 1%, the satisfaction rate is 38%, and the dissatisfaction rate is 1 1%.

The first floor of the girls' canteen: the satisfaction rate is 64%. Satisfied with 30%, dissatisfied with 6%

Complaining about the new canteen: the satisfaction rate is 7 1%. Satisfied with 26%, dissatisfied with 3%

Three. A record of suggestions or opinions

Comments on the second floor of the girls' canteen suggested keywords: heat preservation, quantity, variety and price.

Comments on the first floor of the girls' canteen suggested keywords: heat preservation, price, variety and freshness.

Comments and suggestions on the new canteen Key words: insulation, quantity, richness, price and freshness.

Fourth, the investigation and analysis

Judging from the survey results, students' satisfaction rate with the three canteens is generally not high. Among them, the satisfaction with new complaints is the lowest, only 5 1%. The girls' canteen is the highest on the second floor, only 7 1%. The main reasons are as follows

In order to further improve students' satisfaction rate, on the basis of last month's measures, 165438+ October Diet Survey Center added some new measures:

1, establish and improve rules and regulations and procedures.

The catering services in the four canteens were comprehensively and meticulously managed, and the system was used to manage people and people, which promoted the development of all work. Systematic assessment was carried out from food safety, task indicators and other aspects, and the assessment was commented at the regular meeting, which promoted the development of catering services. All the work has been managed, the division of labor is clear, the system is implemented, the management is in place, all the work has rules to follow, and rewards and punishments are clear, which fully mobilized the enthusiasm of cooking managers for catering, and cooperated with Huaigong Institute to carry out the inspection and evaluation of "civilized canteens" in colleges and universities in the province.

2, strengthen the education and communication of cooking tube personnel.

Organize cooks to learn the content and significance of the Food Hygiene Law, invite comrades in epidemic prevention stations to check their hygiene regularly, give cooks hygiene classes and explain how to prevent infectious diseases and canteen poisoning. Conduct pre-job training for new employees, learn management regulations, carry out pre-job etiquette and service attitude training, learn personal hygiene, food hygiene, civilized language, professional ethics, unity and cooperation and other catering industry standardized service norms, and improve employees' comprehensive service quality; Strengthen the exchange of chefs, send comrades with high cooking skills from Nanjing to teach skills in the canteen, and also send comrades who love the work of chefs and have certain cooking skills to Nanjing to learn cooking, enrich the team of chefs and improve the quality of meals in the canteen. Through the exchange of education and training, the enthusiasm of employees was fully mobilized, the comprehensive quality of employees was improved, the cohesion and centripetal force were enhanced, and the quality of dishes was obviously improved.

3. Establish and improve the inspection system.

Director Zheng of the General Office and Director Song of the Catering Center conduct a comprehensive inspection of the four canteens once a week to check and assess the hygiene and safety of the canteens, whether the operating procedures of the canteens are reasonable and standardized, and whether various systems are implemented. Find loopholes and hidden dangers and further improve relevant systems. The post responsibility system and accountability system have been established in all aspects of canteen management, so that each job is handled by a special person, making the inspection work regular and standardized, ensuring that the implementation of various rules and regulations is not a formality, issuing a notice of rectification within a time limit on the spot for the problems found in the inspection, and reviewing it on time, which is linked to performance, and withholding the corresponding performance salary of the competent leader and relevant responsible persons for the rectification that is not in place.

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

The canteen management personnel conduct follow-up procurement operations, master first-hand information, understand the market situation, and do a good job in procurement supervision. Shop around, try to buy vegetables with good quality and low price, good quality and full variety, actively improve meals, fully implement centralized and fixed-point procurement system in the procurement of bulk materials such as rice, flour, oil, meat and eggs, purchase catering materials from legal business units, and sign procurement agreements with suppliers. The financial office of the general office adheres to the formal invoice reimbursement system, resolutely puts an end to all kinds of bad behaviors, ensures the relative stability of material prices and the absolute guarantee of quality, and some material purchases gradually move towards the source.

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

While doing a good job in canteen management, do not forget to do a good job in canteen culture. Cooperate with Huaigong "Success Association" to recruit 8 poor college students with excellent academic performance to work and study in Cangwu No.3 canteen and Tongguan No.2 canteen to help them solve real-life problems and reduce their study burden. They used to work in the canteen after school and before class, cleaning and picking up leftovers. Although it is hard, it also cultivates their entrepreneurial concept and exercises their entrepreneurial ability. They said they would cherish this opportunity, study hard and repay those who care about them with excellent results. In addition, we also give full play to the role of "civilization supervision post" and carry out "civilization star" selection activities. The canteen posted the photos of the window service staff on the wall, and determined five aspects as the selection criteria: "smiling service, variety quotation, cooking speed, accurate card counting and warm and thoughtful". Students were asked to put stars on the photos, and the person who put five stars on the photos was this month's "star of civilization". This activity further promoted the communication between students and the canteen, improved the service attitude of some staff, and made students have a more comfortable dining environment.

I hope that the canteen staff in our hospital can clearly understand the shortcomings in their work through this questionnaire survey, come up with a rectification plan as soon as possible, and strictly implement the rectification measures to improve the food quality and service quality of employees, enhance their food satisfaction, and create a warm and warm canteen for employees.

Investigation report on college students' satisfaction with canteen. 1. Respondents:

Quanxue student canteen

Second, the survey method:

Sampling survey, field survey and questionnaire survey

Third, the content of the investigation

(A) student canteen infrastructure

1, 34 standardized project canteens, accounting for 67%; There are 7 canteens under construction, accounting for14%; There are 10 old canteens that are not up to standard, accounting for 19%.

2. Dining halls with tables and chairs 19, accounting for 37%.

3. Dining halls with "three prevention" facilities 15, accounting for 29%.

4. There are 23 canteens with meat dishes washing pools, accounting for 45%.

5. Independent canteens 12, accounting for 24%.

6. Dining halls with internal grills 18, accounting for 35%.

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

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

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

10,41stainless steel alloy or enamel tableware for canteen, accounting for 8 1%.

1 1, 4 canteens were covered with garbage containers, accounting for 8%.

(B) the basic management of student canteens

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

2. There are 3 canteens where raw and cooked food are stored separately, accounting for 6%.

3. Dining halls with food samples kept and recorded 19, accounting for 37%.

4. Dining halls with tableware disinfection records 19, accounting for 37%.

5. There are 49 canteens on the wall of the management system, accounting for 96%.

6. There are 25 canteens with food prices on the wall, accounting for 49%.

7. There are 20 canteens with recipes on the wall every week, accounting for 39%.

8. There are 3 1 canteen with "five-member system" on the wall, accounting for 6 1%.

9. There are 26 canteens on the wall of the image supervision column, accounting for 5 1%.

10. There are 5 canteens with hygiene licenses1family, accounting for 100%.

1 1. There are 4 1 canteens where employees pretend to work, accounting for 80%.

12. There are 1 1 canteens with standardized import and export ledger registration, accounting for 22%.

13, 9 canteens required to provide quality inspection reports of "five categories" products, accounting for 18%.

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

(C) the basic services of the student canteen

1 and 5 1 The total number of dining students in the school is 24,820, and there are 483 employees in the canteen (survey report). The ratio of employees to dining students is about 1: 50.

2. There are 26 canteens for students to spend freely with their credit cards, accounting for 5 1%.

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

4. There are 36 canteens accompanied by teachers, accounting for 765,438+0%.

5. The average satisfaction of students' "canteen satisfaction" questionnaire survey is 63%.

Fourth, the conclusion of the investigation.

From the data analysis of the survey, we can easily see that there are the following problems in the canteens of primary and secondary schools in our county:

1. Although the county's primary and secondary school project canteens account for 8 1%, the canteen design is unreasonable and does not meet the hygiene standards. 33% of the canteens are not equipped with the most basic "five rooms".

2. The supporting rate of canteen infrastructure is low, which brings material obstacles to student service and logistics management.

3. The basic management of canteens is not in place, especially there are big loopholes in food safety management such as ledger registration, ticket collection, disinfection and sample retention, and there are food safety and hygiene hazards in various school canteens to varying degrees.

4. The logistics employees are mainly teachers' families, and their education level is generally not high, and their concept of logistics service is not strong. Most logistics managers are neglected or don't know how to manage their own logistics work because they are burdened with certain teaching tasks.

Verb (abbreviation of verb) survey summary

Based on the above problems, in order to comprehensively improve the logistics support and management level of schools in our county and effectively run a canteen that can reassure teachers and students and satisfy parents, the following measures are suggested:

1, implement the "three basics (infrastructure, basic management, basic service) standards" for canteens, start from the basics and implement them. Only by grasping the key point of canteen and solving this difficulty can we truly implement the creation of "rest assured canteen" and truly eradicate the hidden dangers of food safety and hygiene in schools.

2. Establish a county-wide logistics demonstration school. Cultivate schools with certain conditions and management level 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.

3. Improve the training, and comprehensively improve the quality of logistics management and employees by sending teachers to the countryside and visiting and training in different regions.

4, realize the supervision system of return visit. For the problems found in inspection, investigation, evaluation and letters and visits, a rectification notice will be issued in written form, and the rectification will be put in place through repeated visits and supervision.

5, improve the management mechanism, the county primary and secondary school logistics management to achieve target assessment, change the ultimate management into process management. The original annual logistics target assessment was changed to the comprehensive assessment at the beginning, middle and end of the semester, which really enabled all schools in the county to implement logistics work.

Investigation Report on College Students' Satisfaction with the Canteen 5 What is the way for businesses to survive in such a competitive modern society? Facing the dazzling array of goods in the store, how should consumers choose? In order to better understand the market and marketing, our group made a detailed interview and investigation on the brand image of the store during the eleventh period.

Survey content

1. Are you aware of the brand image of the store?

Our group conducted a survey in all large, medium and small shops in our city. According to the survey, 25% of merchants think that the brand image of the store is very important. When the brand is ready, customers will follow suit. 50% merchants think that it is not very important to establish the brand image of the store (they will not deliberately promote their own stores), and that customers will be satisfied as long as they do business honestly. 20% merchants think that the brand image of the store is dispensable (some small stores), and 5% merchants have no concept of the brand image of the store.

2. Consumers' views on the brand image of the store

In a large square, we conducted a questionnaire survey on various types of consumers. The survey results show that 30% consumers go to a brand or a store to buy things; 35% consumers will occasionally pay attention to brands, but they will not blindly buy branded goods; There are also 35% consumers who have no brand concept. No matter whether they have a brand or not, they will only choose their favorite products.

3. Which stores pay more attention to brand image?

In the investigation of 10 stores, we found that some fashion shops and large hotels pay more attention to the brand image of the stores, and the consumer groups of these stores are mostly post-80 s and post-90 s and some successful people from all walks of life; The ones who pay the least attention to the brand image of shops are mainly small shops, which are generally self-employed. They just open a shop to support their families, but they don't have the idea of becoming bigger and stronger, and they also operate household necessities and the like.

4. The influence of brand image on store sales

According to incomplete disclosure by merchants, brand is an important means of profit, and the profit of general brand goods is more than twice as high as that of ordinary goods; The profit of a store with a good image is much higher than that of an ordinary store. For those small businesses, businesses think that even if they spend money on advertising on CCTV, it may not have any effect. It seems that it is not the pursuit of brands that will lead to high profits. A merchant should rationally choose whether to take the brand route according to the characteristics of the store itself.

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