Customer Satisfaction Benchmarking Survey Report prepared exclusively for:
Florida State University
CONFIDENTIAL Copyright © 2016. The National Association of College & University Food Services. All rights reserved.
2015 NACUFS Customer Satisfaction Benchmarking Survey About This Report
Copyright © 2016 The National Association of College & University Food Services. All rights reserved. i
PURPOSE OF THIS REPORT
This NACUFS Customer Satisfaction Benchmarking Survey report is designed to assist your institution’s decision-makers in measuring, evaluating and benchmarking the characteristics, needs and opinions of your customers with regard to the food services they receive from your institution. In addition to providing an overall picture of your institution’s performance in terms of customer satisfaction, this report is also designed to provide a detailed look at the satisfaction ratings of your individual all you care to eat (dining hall) and retail establishments, as well as the overall aggregated results of the other NACUFS institutions that conducted this survey.
The ultimate goal of the report is to assist you and your institution in providing the best possible service to your customers.
The survey and this subsequent report focus on such key issues as:
Demographics of the customers, including respondent type (student, faculty, administration/staff and other); student class status (first year, sophomore, junior, senior, graduate or other); gender; and housing arrangements (on campus/university-owned housing or off campus)
Demographics of the institution, including NACUFS region, institution type (public/private, two-year/four-year), number of students enrolled, and type of operation (self-operated/contracted/both)
General satisfaction with the overall dining services provided
Importance of various food service factors, such as food, menu, service, cleanliness, dining environment and environmental stewardship/sustainability
Satisfaction with these food service factors. SURVEY METHODOLOGY
For the 16th consecutive year, this study was conducted by Industry Insights, Inc., an independent research firm headquartered in Columbus, Ohio. Although NACUFS was deeply involved in the set-up and design of the questionnaire and study, it is important to note that
no one at NACUFS will ever see your institution’s survey results unless you decide to show them.
The confidentiality of your data is 100% guaranteed.
The research instrument used for this survey was designed based on the extensive input of representatives from various NACUFS member institutions to ensure the information gathered would be relevant and useful (a copy of the survey form can be found in this report’s Appendix).
Since 2004, members have had the option of choosing to administer their survey online. Of the 99 schools that used the survey in 2015, 79 chose this option, thus avoiding significant printing and shipping costs, as well as “going green.”
These online schools distributed unique identifiers (usually via e-mail) to their students, staff and faculty, allowing respondents to access a central survey website. This online system permitted respondents to rate as many locations as they wished and was customized for each participating institution, showing only their school’s dining establishments.
This online option provided several advantages, including considerable cost savings over the traditional printed methodology, as well as increased convenience on the part of the respondent. In addition, the open-ended comments provided by online respondents are sent to the schools in an electronic format for easier analysis.
E-mails with a link to the website or paper forms, as appropriate, were distributed by the participating institutions in late October and into November. Completed paper forms were shipped by the schools directly to Industry Insights, where the data from the questionnaires were scanned electronically for processing and checks were run to ensure data validity. Online responses went directly to an Industry Insights server.
The survey asked respondents to rate the importance of, and their satisfaction with, 25 operating characteristics as they applied to that particular dining facility in general, without regard to any specific meal.
2015 NACUFS Customer Satisfaction Benchmarking Survey About This Report
Copyright © 2016 The National Association of College & University Food Services. All rights reserved. ii
The 25 operating characteristics measured were:
Food: Overall Taste Eye appeal Freshness Nutritional content Value
Menu: Availability of posted menu items Variety of menu choices Variety of healthy menu choices Variety of vegetarian menu choices
Service: Overall Speed of service Hours of operation Helpfulness of staff Friendliness of staff
Cleanliness: Overall Serving areas Eating areas (tables, chairs, etc.)
Dining Environment: Location Layout of facility Appearance Availability of seating Comfort (seats, temperature, lighting, sound level, etc.)
Environmental Stewardship/Sustainability: Environmentally friendly practices related to food Social/ethical practices related to food
All told, 99 institutions took part in this year’s survey, and 125,562 useable questionnaires were submitted to Industry Insights for processing. Forms that had less than a minimal number of response fields completed were removed from the sample. Also, unless otherwise noted, responses of “Not Applicable” have been removed from the survey data.
The results displayed in this report for your institution include all reasonably complete and usable forms that were returned, regardless of whether required minimum quantities for a particular location(s) were met.
HOW TO USE THIS DATA
Definition of Rating Scales
Unless otherwise noted, “mean rating” figures throughout this report are based on a 1 to 5 scale, where 1=very dissatisfied/not at all important, 2=somewhat dissatisfied/not very important, 3=mixed, 4=somewhat satisfied/somewhat important, and 5=very satisfied/very important.
Sampling Error
To assist in analysis of the survey results, the “Sampling Error” (also known as the “Standard Error of the Mean”) is shown for each mean rating score in the Detailed Survey Results tables.
The Sampling Error is important in that it shows the extent to which the sample mean rating (based on those who responded to the survey) is a statistically accurate predictor of the population mean rating (that is, all people who use the institution’s dining halls and retail units).
About two-thirds (68.2%) of all sample means will be within one Sampling Error (or Standard Error) of the population mean, while 95.4% of all sample means will be within two Sampling Errors of the population mean, and 99.7% of all sample means will be within three Sampling Errors of the population mean.
In other words, if your institution were to repeat this survey 100 times on the same population, 68 of those times, the sample mean would be within one Sampling Error of the population mean, 95 times it would be within two Sampling Errors, and it would almost always be within three Sampling Errors of the population mean.
In the example below, XYZ University had a mean satisfaction rating of 3.99 with regard to “Food: Overall” and a Sampling Error of .09. This means that XYZ can be 95% confident that the population mean satisfaction is between 3.81 and 4.17.
Food: Overall XYZ
Sample Mean
Sampling Error
95% Confidence
(2 x Sampling Error)
Range
3.99 .09 .18 3.81 to 4.17
An important, and intuitive, implication is that the more surveys received, the lower the Sampling Error, and thus the more accurate the prediction of the overall population mean.
2015 NACUFS Customer Satisfaction Benchmarking Survey About This Report
Copyright © 2016 The National Association of College & University Food Services. All rights reserved. iii
REPORT ORGANIZATION
To make this report meaningful and informative, yet easy to use, it has been divided into three main sections: “Industry Overview,” “Executive Summary,” and “Detailed Survey Results.”
The “Industry Overview” presents a user-friendly summary of the survey’s overall findings, based on the aggregated data from all participating institutions (“Entire Sample”). This section shows the demographic make-up of the institutions that participated in the study and provides a look at how these institutions fared overall in terms of customer satisfaction.
Members asked for survey improvements, and NACUFS listened…
The “Executive Summary” is an important enhancement to the report that was added based on extensive feedback from NACUFS members. This section includes…
Predictors of Overall Satisfaction Priority Matrixes Comparative Tables Three Year Trend Data Location-specific Results
These additions to the report will be described in further detail at the beginning of the Executive Summary.
NACUFS is continually striving to provide its members with the information they need to successfully run their operations, and the Executive Summary is a result of this commitment to member satisfaction.
The “Detailed Survey Results” section, as the name suggests, presents the survey data in greater detail, showing both the frequency distributions and mean results for your institution and the entire sample broken down by various respondent and institutional characteristics.
ABOUT THE STUDY
It is believed the data presented in this report represent a valid cross-section of your customers and is representative of the customers in total, within the statistical limits discussed above. However, the statistical validity of responses for any given question varies somewhat depending on sample sizes and the demographics of response. Industry Insights, therefore, makes no representations or warranties with respect to the results of this study and shall not be liable to NACUFS, your institution or anyone else for any informational inaccuracies, errors, or omissions in content.
At the completion of this project, all paper questionnaires received by Industry Insights will be returned to their institutions so the open-ended comments that respondents gave can be examined. Institutions utilizing the online form will receive their comments electronically. CONTACT INFORMATION
Participating institutions that wish to have Industry Insights run special customized reports based on the survey data should please contact:
Steve Kretzer e-mail: [email protected]
(614) 389-2100 ext 106 Industry Insights, Inc.
6235 Emerald Parkway Dublin, OH 43016
Please address any questions you may have regarding the report or data compilation to either Steve Kretzer or Gretchen Couraud of NACUFS (517) 332-2494 email: [email protected].
NACUFS and Industry Insights, Inc., are pleased to provide you with this report and hope you will find it most useful.
2015 NACUFS Customer Satisfaction Benchmarking Survey About This Report
Copyright © 2016 The National Association of College & University Food Services. All rights reserved. iv
The table below shows the names of the dining halls and retail establishments that your institution surveyed. Throughout the Executive Summary and Detailed Survey Results sections of this report, the dining halls and retail establishments are referred to by their corresponding number from this table.
Dining Halls Retail Establishments 1 Suwannee Room 1 Chilis 2 Fresh Food Company 2 Chick Fil A 3 3 Union Food Court (Pollo Tropical, Freshens,
Miso, Papa Johns) 4 4 Salad Creations 5 5 Subway 6 6 Garnet N Go (Bus Stop) 7 7 P.O.D. - Honors Building 8 8 Trading Post 9 9 Rising Roll 10 10 Einsteins Brothers Bagels 11 11 The Den (Dennys) 12 12 Starbucks - Main 13 13 Starbucks - Dirac 14 14 Starbucks - Strozier 15 15 16 16 17 17 18 18 19 19 20 20
NACUFS Regions: Continental
Alberta, Colorado, Idaho, Manitoba, Minnesota, Montana, North Dakota, Saskatchewan, South Dakota, Utah, Wyoming
Mid-Atlantic Delaware, District of Columbia, Maryland, New Jersey, Pennsylvania, Virginia, West Virginia
Midwest Illinois, Indiana, Iowa, Kansas, Michigan, Missouri, Nebraska, Ohio, Wisconsin
Northeast Connecticut, Maine, Massachusetts, New Hampshire, New York, Rhode Island, Vermont, Nova Scotia, Ontario, Quebec
Pacific Alaska, Arizona, California, Hawaii, Nevada, Oregon, Washington, British Columbia, Australia, China, Fiji, Mexico, New Zealand
Southern Alabama, Arkansas, Florida, Georgia, Kentucky, Louisiana, Mississippi, New Mexico, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Puerto Rico, Virgin Islands
Industry Overview
2015 Customer Satisfaction Benchmarking Survey Report Industry Overview
Copyright © 2016 The National Association of College & University Food Services. All rights reserved. 1
The overall results of the 2015 NACUFS Customer Satisfaction Benchmarking Survey are outlined below. Users of this information should bear in mind that because studies of this type measure perceptions and attitudes in addition to concrete facts, a certain amount of bias may have been introduced based on how individual respondents might have interpreted specific questions. The questions asked in this study were designed and phrased to be as clear and unambiguous as possible; it is therefore believed any such biases are minimal and the data reported are representative of the overall universe.
Respondent Demographics - All Schools
The demographic makeup of the entire survey’s respondents for 2011 through 2015 can be seen in the graphs below. As shown, the demographic characteristics of the individual respondents have remained consistent across the past five survey years. (All sample sizes shown are based on the 2015 survey results.)
1%
3%
10%
86%
1%
4%
9%
86%
1%
4%
10%
85%
1%
3%
9%
87%
1%
3%
11%
85%
0% 20% 40% 60% 80% 100%
Other
Faculty
Administration/Staff
Student
Respondent TypeSample Size = 125,113
2015
2014
2013
2012
2011
1%
6%
15%
18%
22%
38%
1%
5%
15%
17%
23%
39%
1%
6%
16%
17%
22%
38%
1%
6%
16%
18%
22%
37%
1%
7%
16%
17%
21%
38%
0% 10% 20% 30% 40% 50%
Other
Graduate
Senior
Junior
Sophomore
First year
Student Class StatusSample Size = 106,293
2015
2014
2013
2012
2011
40%
60%
0%
0%
39%
60%
1%
0%
39%
60%
1%
0%
41%
58%
1%
0%
39%
59%
0% 10% 20% 30% 40% 50% 60% 70%
Other Identity
Transgender
Male
Female
Respondent Gender Identity ("Identity" new in 2012)Sample Size = 124,599
2015
2014
2013
2012
2011
60%
40%
60%
40%
59%
41%
59%
41%
58%
42%
0% 10% 20% 30% 40% 50% 60% 70%
On campus
Off campus
Live…Sample Size = 123,672 2015
2014
2013
2012
2011
2015 Customer Satisfaction Benchmarking Survey Report Industry Overview
Copyright © 2016 The National Association of College & University Food Services. All rights reserved. 2
Institutional Demographics – All Schools (based on total responses received) Demographic characteristics of the participating institutions are displayed below. The figures shown are based on the percentage of total responses that came from institutions of that type. For example, 22% of all questionnaires received in 2015 came from institutions in the Northeast Region, while 76% came from mainly self-operated institutions and 97% came from primarily four-year colleges.
14%
9%
24%
21%
18%
14%
11%
10%
25%
19%
21%
14%
11%
11%
27%
17%
16%
17%
11%
8%
25%
19%
19%
18%
9%
8%
25%
22%
17%
19%
0% 5% 10% 15% 20% 25% 30%
Continental
Mid-Atlantic
Midwest
Northeast
Pacific
Southern
NACUFS RegionSample Size = 125,562
2015
2014
2013
2012
2011
1%
15%
8%
15%
21%
13%
28%
2%
14%
8%
14%
20%
18%
26%
0%
12%
6%
14%
24%
14%
30%
0%
14%
6%
13%
24%
10%
34%
0%
11%
6%
14%
25%
12%
31%
0% 10% 20% 30% 40% 50%
No type given
Convenience Store
Sit-down Restaurant
Specialty Coffee Shop/JuiceBar
Express Unit
Marketplace
Food Court
Type of Retail UnitSample Size = 71,030
2015
2014
2013
2012
2011
2%
98%
4%
96%
1%
99%
4%
96%
3%
97%
0% 20% 40% 60% 80% 100%
Primarily 2-year
Primarily 4-year
Institution TypeSample Size = 125,562
2015
2014
2013
2012
2011
3%
18%
79%
3%
16%
81%
2%
22%
76%
5%
25%
71%
3%
21%
76%
0% 20% 40% 60% 80% 100%
Combination ofBoth
Mainly Contracted
Mainly Self-operated
Operation TypeSample Size = 125,562
2015
2014
2013
2012
2011
2015 Customer Satisfaction Benchmarking Survey Report Industry Overview
Copyright © 2016 The National Association of College & University Food Services. All rights reserved. 3
3%
20%
32%
45%
5%
20%
25%
50%
3%
28%
21%
48%
4%
24%
30%
41%
5%
20%
32%
43%
0% 10% 20% 30% 40% 50% 60%
Under 2,500
2,500 to 10,000
10,001 to 20,000
Over 20,000
Total Current Enrollment (Fulltime + Part-time Students)Sample Size = 125,562
2015
2014
2013
2012
2011
81%
19%
74%
26%
77%
23%
77%
23%
77%
23%
0% 10% 20% 30% 40% 50% 60% 70% 80% 90%
Public
Private
Institution TypeSample Size = 125,562 2015
2014
2013
2012
2011
Satisfaction Ratings
As shown below, the mean (average) level of satisfaction with the participating institutions’ dining services was down slightly in 2015 (3.81 on the five-point scale, where 1 = low and 5 = high satisfaction, versus 3.84 in 2014). Overall, approximately two-thirds of the valid respondents (68%) were very or somewhat satisfied with their institution’s dining services in 2015.
4%
7%
17%
41%
31%
4%
7%
17%
41%
32%
4%
8%
17%
40%
31%
4%
7%
18%
40%
30%
4%
8%
19%
40%
28%
0% 10% 20% 30% 40% 50%
(1) Very Dissatisfied
(2) Somewhat Dissatisfied
(3) Mixed
(4) Somewhat Satisfied
(5) Very Satisfied
In general, how satisfied or dissatisfied are you with the dining services provided by your college/university?
Sample Size = 105,904
2015 Mean = 3.81
2014 Mean = 3.84
2013 Mean = 3.85
2012 Mean = 3.90
2011 Mean = 3.87
2015 Customer Satisfaction Benchmarking Survey Report Industry Overview
Copyright © 2016 The National Association of College & University Food Services. All rights reserved. 4
In addition to rating their overall satisfaction with their institutions’ dining services, the respondents were also asked to rate the importance of specific dining attributes and their satisfaction with each attribute. The results are summarized beginning below.
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)
(1)
Not at All Important
(2) Not Very Important
(3) Mixed
(4) Somewhat Important
(5) Very
Important
Mean Importance
Number of Responses
FOOD
Overall 0% 1% 8% 27% 64% 4.53 102,663
Taste 0% 1% 5% 20% 74% 4.67 102,874
Eye appeal 3% 11% 20% 34% 33% 3.83 102,510
Freshness 0% 1% 7% 24% 68% 4.59 102,296
Nutritional content 1% 3% 11% 28% 56% 4.35 102,014
Value 1% 2% 11% 28% 57% 4.40 100,745
MENU
Availability of posted menu items 1% 4% 13% 35% 48% 4.25 99,696
Variety of menu choices 1% 2% 10% 34% 54% 4.39 100,466
Variety of healthy menu choices 2% 3% 12% 29% 53% 4.29 99,758
Variety of vegetarian menu choices 18% 11% 15% 21% 34% 3.42 85,325
SERVICE
Overall 0% 1% 9% 31% 59% 4.47 101,047
Speed of service 0% 1% 9% 32% 57% 4.44 101,168
Hours of operation 1% 2% 10% 31% 57% 4.41 100,916
Helpfulness of staff 1% 3% 11% 32% 54% 4.36 100,548
Friendliness of staff 1% 2% 10% 30% 57% 4.41 100,649
CLEANLINESS
Overall 0% 1% 6% 24% 68% 4.59 100,738
Serving areas 0% 1% 8% 26% 65% 4.53 100,010
Eating areas (tables, chairs, etc.) 1% 2% 8% 27% 63% 4.50 98,386
DINING ENVIRONMENT
Location 1% 4% 12% 33% 50% 4.27 100,638
Layout of facility 2% 7% 17% 37% 36% 3.98 100,119
Appearance 2% 7% 18% 36% 36% 3.98 99,948
Availability of seating 1% 3% 11% 33% 51% 4.29 98,103
Comfort (seats, temperature, lighting, sound level, etc.) 1% 4% 14% 37% 44% 4.19 97,753
ENVIRONMENTAL STEWARDSHIP/SUSTAINABILITY
Environmentally friendly practices related to food 5% 6% 17% 29% 44% 4.02 91,020
Social/ethical practices related to food 5% 6% 18% 27% 43% 3.96 89,016
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Copyright © 2016 The National Association of College & University Food Services. All rights reserved. 5
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)
(1)
Very Dissatisfied
(2) Somewhat
Dissatisfied
(3) Mixed
(4) Somewhat Satisfied
(5) Very
Satisfied
Mean Satisfaction
Number of Responses
FOOD
Overall 3% 7% 19% 42% 28% 3.84 122,902
Taste 4% 9% 20% 39% 29% 3.81 122,786
Eye appeal 3% 9% 23% 36% 29% 3.78 122,393
Freshness 5% 11% 23% 33% 28% 3.70 122,323
Nutritional content 7% 13% 27% 31% 23% 3.51 121,111
Value 9% 14% 26% 29% 22% 3.42 120,150
MENU
Availability of posted menu items 4% 8% 17% 33% 38% 3.95 120,030
Variety of menu choices 6% 13% 21% 32% 28% 3.63 121,472
Variety of healthy menu choices 8% 14% 24% 30% 24% 3.48 119,845
Variety of vegetarian menu choices 8% 11% 26% 27% 27% 3.53 92,719
SERVICE
Overall 3% 4% 13% 35% 45% 4.16 122,009
Speed of service 4% 7% 15% 33% 41% 4.00 121,957
Hours of operation 6% 10% 16% 30% 38% 3.84 121,496
Helpfulness of staff 3% 4% 13% 30% 50% 4.20 121,115
Friendliness of staff 3% 4% 12% 28% 53% 4.24 121,474
CLEANLINESS
Overall 2% 4% 12% 36% 46% 4.20 121,901
Serving areas 2% 4% 11% 35% 48% 4.24 120,886
Eating areas (tables, chairs, etc.) 3% 7% 17% 35% 38% 3.98 118,648
DINING ENVIRONMENT
Location 2% 2% 9% 29% 58% 4.39 121,670
Layout of facility 2% 4% 12% 35% 48% 4.23 121,227
Appearance 2% 3% 12% 35% 49% 4.27 121,058
Availability of seating 4% 8% 16% 31% 40% 3.96 118,473
Comfort (seats, temperature, lighting, sound level, etc.)
2% 5% 15% 35% 42% 4.09 118,707
ENVIRONMENTAL STEWARDSHIP/SUSTAINABILITY
Environmentally friendly practices related to food
3% 5% 20% 35% 37% 3.98 108,539
Social/ethical practices related to food
3% 4% 21% 34% 38% 4.00 105,676
2015 Customer Satisfaction Benchmarking Survey Report Industry Overview
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The following series of graphs shows the mean satisfaction ratings for the various dining service attributes over the past five years on the one to five scale. As shown, the mean satisfaction ratings for many of the items decreased slightly in 2015 on top of a slight decrease in 2014.
Mean* Satisfaction with Various Items as They Apply to the Surveyed Facility in General without Regard to Any Specific Meal
3.45
3.51
3.78
3.84
3.86
3.89
3.50
3.55
3.80
3.86
3.89
3.93
3.49
3.54
3.77
3.85
3.88
3.91
3.48
3.53
3.73
3.81
3.84
3.88
3.42
3.51
3.70
3.78
3.81
3.84
0.00 1.00 2.00 3.00 4.00 5.00
Value
Nutritional content
Freshness
Eye appeal
Taste
Food: Overall
FOOD
2015
2014
2013
2012
2011
3.50
3.58
3.67
4.04
3.53
3.62
3.70
4.05
3.51
3.58
3.69
4.04
3.50
3.57
3.66
3.99
3.48
3.53
3.63
3.95
0.00 1.00 2.00 3.00 4.00 5.00
Variety of healthy menu choices
Variety of vegetarian menuchoices
Variety of menu choices
Availability of posted menuitems
MENU
2015
2014
2013
2012
2011
* 1 to 5 Scale, Where Higher Mean = Higher Satisfaction ("Not Applicable" Responses Removed)
2015 Customer Satisfaction Benchmarking Survey Report Industry Overview
Copyright © 2016 The National Association of College & University Food Services. All rights reserved. 7
Mean* Satisfaction with Various Items as They Apply to the Surveyed Facility in General without Regard to Any Specific Meal
3.81
4.04
4.19
4.20
4.25
3.86
4.06
4.22
4.24
4.28
3.86
4.02
4.19
4.22
4.26
3.84
4.01
4.18
4.21
4.25
3.84
4.00
4.16
4.20
4.24
0.00 1.00 2.00 3.00 4.00 5.00
Hours ofoperation
Speed ofservice
Service:Overall
Helpfulness ofstaff
Friendliness ofstaff
SERVICE
2015
2014
2013
2012
2011
4.02
4.26
4.28
4.07
4.28
4.31
4.03
4.24
4.27
4.01
4.21
4.25
3.98
4.20
4.24
0.00 1.00 2.00 3.00 4.00 5.00
Eating areas(tables, chairs,
etc.)
Cleanliness:Overall
Serving areas
CLEANLINESS
2015
2014
2013
2012
2011
3.94
4.11
4.22
4.28
4.41
3.99
4.14
4.24
4.30
4.40
3.96
4.12
4.23
4.29
4.39
3.96
4.12
4.22
4.27
4.38
3.96
4.09
4.23
4.27
4.39
0.00 1.00 2.00 3.00 4.00 5.00
Availability ofseating
Comfort(seats,
temperature,lighting, sound
level, etc.)
Layout offacility
Appearance
Location
DINING ENVIRONMENT2015
2014
2013
2012
2011
4.01
4.03
4.06
4.08
4.04
4.05
4.03
4.04
3.98
4.00
0.00 1.00 2.00 3.00 4.00 5.00
Environmentally friendlypractices related to food
Social/ethical practices relatedto food
ENVIRONMENTAL STEWARDSHIP/SUSTAINABILITY
2015
2014
2013
2012
2011
* 1 to 5 Scale, Where Higher Mean = Higher Satisfaction ("Not Applicable" Responses Removed)
2015 Customer Satisfaction Benchmarking Survey Report Industry Overview
Copyright © 2016 The National Association of College & University Food Services. All rights reserved. 8
Examining the difference between an item’s mean importance and mean satisfaction ratings can yield significant insights. Using this “gap analysis,” areas where importance significantly outscored satisfaction should be looked at as possible opportunities for improvement. The graphs below and on the following page illustrate the areas where this gap was the largest for the overall survey sample. This report also includes the gap analysis for your specific institution in the “Executive Summary” section.
3.53
3.78
4.00
4.23
4.27
3.98
4.09
3.95
4.39
3.96
3.48
3.51
4.20
3.63
3.42
4.24
3.84
4.00
4.16
3.98
3.84
4.24
4.20
3.70
3.81
3.42
3.83
3.96
3.98
3.98
4.02
4.19
4.25
4.27
4.29
4.29
4.35
4.36
4.39
4.40
4.41
4.41
4.44
4.47
4.50
4.53
4.53
4.59
4.59
4.67
0.00 1.00 2.00 3.00 4.00 5.00
Variety of vegetarian menu choices
Eye appeal
Social/ ethical practices related to food
Layout of facility
Appearance
Environmentally friendly practices related to food
Comfort (seats, temperature, lighting, sound level, etc.)
Availability of posted menu items
Location
Availability of seating
Variety of healthy menu choices
Nutritional content
Helpfulness of staff
Variety of menu choices
Value
Friendliness of staff
Hours of operation
Speed of service
Service: Overall
Cleanliness: Eating areas (tables, chairs, etc.)
Food: Overall
Cleanliness: Serving areas
Cleanliness: Overall
Freshness
Taste
*1 to 5 Scale, Where Higher Value = Higher Importance/Satisfaction
Mean* Importance of, and Satisfaction with,Various Items as They Apply to the Surveyed Facility in General
Mean* Importance Mean* Satisfaction
2015 Customer Satisfaction Benchmarking Survey Report Industry Overview
Copyright © 2016 The National Association of College & University Food Services. All rights reserved. 9
As shown below, value, freshness, taste, nutritional content and variety of healthy menu options were the areas where importance outscored satisfaction by the largest margins. This has also been the case over the last several years.
-0.29
-0.25
-0.12
-0.11
-0.04
0.04
0.05
0.09
0.16
0.17
0.29
0.30
0.30
0.33
0.38
0.44
0.52
0.57
0.69
0.76
0.82
0.84
0.86
0.89
0.98
-1.00 -0.50 0.00 0.50 1.00 1.50
Appearance
Layout of facility
Location
Variety of vegetarian menu choices
Social/ ethical practices related to food
Environmentally friendly practices related to food
Eye appeal
Comfort (seats, temperature, lighting, sound level, etc.)
Helpfulness of staff
Friendliness of staff
Cleanliness: Serving areas
Availability of posted menu items
Service: Overall
Availability of seating
Cleanliness: Overall
Speed of service
Cleanliness: Eating areas (tables, chairs, etc.)
Hours of operation
Food: Overall
Variety of menu choices
Variety of healthy menu choices
Nutritional content
Taste
Freshness
Value
"Gap Analysis"Importance minus Satisfaction
Executive Summary
2015 Customer Satisfaction Benchmarking Survey Report Executive Summary
Copyright © 2016 The National Association of College & University Food Services. All rights reserved. 11
As part of its ongoing efforts to make this survey as useful and beneficial as possible for the membership, a committee of NACUFS members met at Industry Insights in Columbus, OH, to discuss how the survey could be improved. The result of this meeting and several subsequent conference calls was this Executive Summary. This important enhancement to the report contains data specific to your institution and includes…
Predictors of Overall Satisfaction Multiple regression analysis was used to determine the “Key Drivers” of overall satisfaction for your institution. These Key Drivers are shown alongside the mean satisfaction and gap1 ratings for both your institution and the overall survey sample benchmarks. This section is described in more detail below.
Priority Matrixes
These graphs illustrate your institution’s mean importance and satisfaction ratings for each of the survey’s operating characteristics over the past three surveyed years, as well as highlighting the Key Drivers as determined by the regression analysis. This section is described in more detail below.
Comparative Tables
These tables present the mean satisfaction and gap ratings for your institution displayed by respondent characteristics and shown alongside the appropriate benchmark comparison groups. The data is also summarized by all you care to eat facilities (dining halls) versus retail units.
Three Year Trend Data
This section shows your institution’s mean satisfaction and gap ratings for each of the past three years in both tabular and graphic form (based on your institution’s past participation in this survey) so that performance trends can be examined over time. The trend graphs also show how the overall industry has performed over the past three years. This section is described in more detail below.
Location-specific Results
These tables show the mean satisfaction and gap ratings for each of your surveyed locations. PREDICTORS OF OVERALL SATISFACTION Multiple regression analysis is the most popular statistical method for examining the relationship between an outcome variable (also known as the dependent variable) and several predictor (independent) variables. This “Key Driver” analysis is extremely useful when examining customer satisfaction survey data because it allows one to combine many independent variables into one predictive equation and also determine the unique role each variable plays in influencing the outcome. Multiple regression analysis provides a measure of the total explanatory power of the model and also provides an estimate of whether a given variable is a statistically significant outcome predictor. In other words, multiple regression analysis is used to determine the relative weight each performance attribute’s ratings have on overall satisfaction. The attributes with the largest regression coefficients can be considered the most important drivers of overall satisfaction.
1 As discussed in the Industry Overview, gap analysis involves comparing the mean importance rating for an item versus the item’s mean satisfaction rating. Items where the importance is significantly higher than the satisfaction are potential areas for improvement. As an enhancement to the report this year, this gap analysis has been included in many of the tables found in this Executive Summary section.
2015 Customer Satisfaction Benchmarking Survey Report Executive Summary
Copyright © 2016 The National Association of College & University Food Services. All rights reserved. 12
For purposes of this report, stepwise multiple regression was used. This is among the most commonly used methods of regression analysis for customer satisfaction survey data, as it helps lessen the impact of multi-collinearity2, which commonly occurs in these types of surveys. For this report, the survey question “In general, how satisfied or dissatisfied are you with the dining services provided by your college/university?” was used as the dependent variable that represents overall satisfaction, while each of the 25 performance attributes listed on page ii were the independent variables. Thus, our regression analysis examines the role each of the 25 performance attributes played in determining overall satisfaction. When analyzing regression data, the following items need to be examined:
The coefficient of determination (“Adjusted R2” )
Significance of model test (“Sig.” of the model)
Significance of variable (“Sig.”)
Regression coefficients for each variable (“Unstandardized Coefficient B”)
The coefficient of determination (Adjusted R2) shows the proportion of the variance in overall satisfaction that is explained by the 25 attributes. Put another way, Adjusted R2 shows how well our model (overall satisfaction as a function of the 25 performance attributes) works. An Adjusted R2 of .456, for example, means that 45.6% of the variance in overall satisfaction responses is explained by the 25 attributes. (For comparison, historically, the Adjusted R2 generally ranges from around .3 to .5 for the schools in this survey.) It is also important to consider if the set of independent variables is statistically significant at predicting overall customer satisfaction, and this is illustrated by “Sig.” shown in “Model Summary” in Figure 1. Figures less than .05 indicate that the model was significant at the five percent level. This means that there is less than a 5% likelihood that our regression results occurred by chance. To determine which specific attributes were significant predictors in our model, we check the significance of each variable (“Sig.”). The regression model was set to allow significance of .05 or less, and only those attributes that met this criterion are shown. Finally, we examine the regression coefficients (“Unstandardized Coefficient B”) to assess the effect of each predictor - the higher the number, the greater the effect of the predictor on overall satisfaction. For example, a B of .327 means that for every one unit increase in the response to this question, we could expect overall satisfaction to increase by .327 units on our five point satisfaction scale. In other words, if “Nutritional Content” had a B of .327 and we compared respondents who rated nutritional content a 4 (somewhat satisfied) versus those who rated nutritional content a 5 (very satisfied), according to our model, we would expect that the latter group would have an overall satisfaction rating .327 units higher. Figures 1 and 2 on the following pages are based on fictitious data and are intended as examples to illustrate how to interpret the tables beginning on page 16 that have been customized for your institution.
2 Multi-collinearity arises in customer satisfaction survey data when respondent ratings for different performance attributes are correlated. For example, a respondent’s opinion regarding dining environment layout and dining environment appearance may be closely related.
2015 Customer Satisfaction Benchmarking Survey Report Executive Summary
Copyright © 2016 The National Association of College & University Food Services. All rights reserved. 13
Summary of Figure 1
In “Model Summary,” the coefficient of determination (“Adjusted R2”) of .39 means our model explains 39% of the variance in overall satisfaction
In “Model Summary,” the “Sig.” of 0.00 means it is highly unlikely that our model’s findings are based on random chance
The significance of the variables (“Sig.” under “Your Institution”) shows that each of the five predictor variables is a significant predictor of overall satisfaction at a 95% confidence level, since all the values are less than .05
The regression coefficients for each variable (“Unstandardized Coefficient B” under “Your Institution”) show the extent to which that variable predicts overall satisfaction.
Figure 1
Predictor Status**
Unstandardized Coefficient
B (Extent to w hich
item predicts Overall
Satisfaction)
Sig. (Likelihood that this
item's predictor status w as due to random chance)
Mean Satisfaction
Mean Gap***
Mean Satisfaction
Mean Gap***
Variety of vegetarian menu choices Top Predictor 0.29 0.00 3.87 0.51 3.52 -0.14Eye appeal 2nd Predictor 0.19 0.00 3.60 0.71 3.80 0.09Social/ethical practices related to food 3rd Predictor 0.15 0.00 3.58 0.83 4.00 -0.02Layout of facility 4th Predictor 0.14 0.01 3.83 0.75 4.21 -0.19Appearance 5th Predictor 0.08 0.01 4.10 -0.07 4.26 -0.23Environmentally friendly practices related to food 3.66 0.37 3.97 0.07Availability of posted menu items 3.58 0.98 4.01 0.20Comfort (seats, temperature, lighting, sound level, etc.) 3.51 0.77 4.08 0.18Location 3.93 0.22 4.40 -0.10Variety of healthy menu choices 3.52 0.68 3.44 0.90Helpfulness of staff 3.49 -0.20 4.18 0.17Availability of seating 4.14 0.20 3.95 0.40Nutritional content 4.06 0.26 3.46 0.93Friendliness of staff 3.77 0.53 4.22 0.18Value 4.12 0.12 3.40 1.03Variety of menu choices 4.22 0.09 3.61 0.82Hours of operation 4.11 0.42 3.79 0.64Speed of service 4.11 0.36 4.00 0.45Service: Overall 4.03 0.46 4.16 0.31Food: Overall 4.33 -0.09 3.85 0.69Cleanliness: Eating areas (tables, chairs, etc.) 3.97 0.13 4.01 0.54Cleanliness: Serving areas 4.11 0.15 4.26 0.31Cleanliness: Overall 4.00 0.24 4.24 0.38Freshness 4.11 0.15 3.75 0.89Taste 4.00 0.24 3.83 0.86
Adjusted R2 = 0.39
Adjusted R Square Sig.
0.000
Model Summary
Extent to Which Various Factors Predict Overall Satisfaction*
* Items have been sorted by predictor status for your institution. Items that are not predictors are listed in the sequence in which they were presented on the survey form.** If cell is blank, that item was not a predictor of overall satisfaction.*** Gap = Mean Importance minus Mean Satisfaction.
All RespondentsYour Institution
2015 Customer Satisfaction Benchmarking Survey Report Executive Summary
Copyright © 2016 The National Association of College & University Food Services. All rights reserved. 14
PRIORITY MATRIXES
Another important component of this report is comprised of the three Priority Matrix graphs (one for each of the past three survey years). These graphs are intended to help decision makers prioritize their efforts and hone in on the areas where the greatest impact on overall customer satisfaction can be achieved.
In the example below (Figure 2), again based on fictitious data, satisfaction ratings are plotted on the vertical axis, with importance ratings on the horizontal axis. Each of the 25 attributes has been graphed based on the mean satisfaction and mean importance ratings they were given by this institution’s respondents. The vertical line in the graph represents the overall mean importance for all of the attributes combined, as rated by your respondents, and similarly, the horizontal line represents the overall mean satisfaction for all of the attributes combined. The lines divide the graph into four priority quadrants.
Summary of Figure 2
Sustain = High Satisfaction, Low Importance (Institution may be “overachieving” here.)
Sustain or Improve = High Satisfaction, High Importance (In general, institution is doing well here. Monitor to make sure there are no drops in satisfaction for these important items.)
Action Area = Low Satisfaction, High Importance (May want to concentrate efforts here first.)
Watch = Low Satisfaction, Low Importance (In general, no action needed, although monitor to ensure that none of these low satisfaction areas move into the “important” quadrant, where they would become an Action Area.)
Items in bold were the “Key Drivers” as determined by the regression analysis.
Figure 2
Priority Matrixes
1 = Food: Overall 2 = Taste 3 = Eye appeal 4 = Freshness 5 = Nutritional content 6 = Value 7 = Availability of posted menu items 8 = Variety of menu choices 9 = Variety of healthy menu choices 10 = Variety of vegetarian menu choices11 = Service: Overall 12 = Speed of service 13 = Hours of operation 14 = Helpfulness of staff 15 = Friendliness of staff 16 = Cleanliness: Overall 17 = Cleanliness: Serving areas 18 = Cleanliness: Eating areas 19 = Location 20 = Layout of facility 21 = Appearance 22 = Availability of seating 23 = Comfort 24 = Environmentally friendly practices related to food 25 = Social/ethical practices related to food Items in Bold are “Key Drivers”
In the example above, decision-makers might want to concentrate their efforts on improving nutritional content and variety of healthy menu choices, since these two items were key drivers and were in the lower right quadrant, meaning their importance was high but their satisfaction levels were not.
2008
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Sustain High Satisfaction, Low Importance
Action Area Low Satisfaction, High Importance
Sustain or Improve High Satisfaction, High Importance
Watch Low Satisfaction, Low Importance
2015
2015 Customer Satisfaction Benchmarking Survey Report Executive Summary
Copyright © 2016 The National Association of College & University Food Services. All rights reserved. 15
THREE YEAR TREND DATA This section displays historical data in both tabular and graphic format for the past two survey years alongside this year’s results to allow those institutions that have used the NACUFS Customer Satisfaction Survey package in the past to analyze trends. The trend tables are self-explanatory, and the trend graphs are described below. Trend Graphs These graphs show your institution’s satisfaction ratings for each of the past three survey years, to the extent possible based on your institution’s past participation. The graphs also show how the overall survey sample has trended over this period. Each of the 25 graphs represents one surveyed attribute. For each graph, the X and solid blue line represent your institution’s mean satisfaction figure for that attribute, while the and dashed green line show the mean satisfaction for the overall sample (all institutions). The shaded area shows the “middle range” (the area between the 25th and 75th percentile, or the middle 50% of the respondents) for the overall sample.
The remainder of the tables and graphs in this Executive Summary (Comparative Tables, Three Year Trends and Location-specific Results) are self-explanatory.
Eye Appeal
3.68 3.67 3.74
3.84 3.96 3.92
1
2
3
4
5
2013 2014 2015
2015 NACUFS Customer Satisfaction Benchmarking Survey
Predictor Status**
Unstandardized Coefficient
B (Extent to which item
predicts Overall Satisfaction)
Sig. (Likelihood that this
item's predictor status was due to random chance)
Mean Satisfaction
Mean Gap***
Mean Satisfaction
Mean Gap***
Food: Overall Top Predictor 0.31 0.00 4.10 0.49 3.84 0.69Taste 2nd Predictor 0.14 0.00 4.13 0.62 3.81 0.86Variety of healthy menu choices 3rd Predictor 0.11 0.00 3.69 0.56 3.48 0.82Speed of service 4th Predictor 0.11 0.00 3.94 0.65 4.00 0.44Value 5th Predictor 0.09 0.01 3.68 0.85 3.42 0.98Nutritional content 6th Predictor -0.08 0.04 3.68 0.60 3.51 0.84Eye appeal 4.05 -0.10 3.78 0.05Freshness 3.99 0.65 3.70 0.89Availability of posted menu items 4.06 0.34 3.95 0.30Variety of menu choices 3.92 0.46 3.63 0.76Variety of vegetarian menu choices 3.64 -0.36 3.53 -0.11Service: Overall 4.16 0.45 4.16 0.30Hours of operation 3.95 0.51 3.84 0.57Helpfulness of staff 4.21 0.30 4.20 0.16Friendliness of staff 4.29 0.29 4.24 0.17Cleanliness: Overall 4.21 0.46 4.20 0.38Cleanliness: Serving areas 4.23 0.37 4.24 0.29Cleanliness: Eating areas (tables, chairs, etc.) 4.01 0.53 3.98 0.52Location 4.44 -0.04 4.39 -0.12Layout of facility 4.30 -0.30 4.23 -0.25Appearance 4.35 -0.26 4.27 -0.29Availability of seating 4.00 0.29 3.96 0.33Comfort (seats, temperature, lighting, sound level, etc.) 4.10 0.10 4.09 0.09Environmentally friendly practices related to food 4.03 0.01 3.98 0.04Social/ethical practices related to food 4.08 -0.09 4.00 -0.04
Adjusted R2 = 0.347
Adjusted R Square(Amount of variance in Overall Satisfaction
explained by our model)
Sig.(Likelihood that our model's findings
were due to random chance)
0.000
Model Summary
Extent to Which Various Factors Predict Overall Satisfaction*
* Items have been sorted by predictor status for your institution. Items that are not predictors are listed in the sequence in which they were presented on the survey form.
** If cell is blank, that item was not a predictor of overall satisfaction.
*** Gap = Mean Importance minus Mean Satisfaction.
All RespondentsYour Institution
16 School #242: Florida State University
2015 NACUFS Customer Satisfaction Benchmarking Survey Priority Matrixes
20155
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9 = Variety of healthy menu choices 17 = Cleanliness: Serving areas10 = Variety of vegetarian menu choices 18 = Cleanliness: Eating areas (tables chairs etc )
1 = Food: Overall2 = Taste
Importance
10 = Variety of vegetarian menu choices 18 = Cleanliness: Eating areas (tables, chairs, etc.)11 = Service: Overall 19 = Location12 = Speed of service 20 = Layout of facility13 = Hours of operation 21 = Appearance14 = Helpfulness of staff 22 = Availability of seating
7 = Availability of posted menu items8 = Variety of menu choices
2 = Taste3 = Eye appeal4 = Freshness5 = Nutritional content6 = Value
15 = Friendliness of staff16 = Cleanliness: Overall
23 = Comfort (seats, temperature, lighting, sound level, etc.)
24 = Environmentally friendly practices related to food8 = Variety of menu choices 16 = Cleanliness: Overall 24 = Environmentally friendly practices related to food25 = Social/ethical practices related to food
Bold Items Are "Key Drivers" 17 School #242: Florida State University
2015 NACUFS Customer Satisfaction Benchmarking Survey Priority Matrixes
5
20145
1 237
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1617
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2021
22
23
24254sf
actio
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5 6
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910
1213 1822
2425
Sati
33 4 5
9 = Variety of healthy menu choices 17 = Cleanliness: Serving areas10 = Variety of vegetarian menu choices 18 = Cleanliness: Eating areas (tables chairs etc )2 = Taste
1 = Food: Overall
Importance
10 = Variety of vegetarian menu choices 18 = Cleanliness: Eating areas (tables, chairs, etc.)11 = Service: Overall 19 = Location12 = Speed of service 20 = Layout of facility13 = Hours of operation 21 = Appearance14 = Helpfulness of staff 22 = Availability of seating
23 = Comfort (seats, temperature, lighting, sound level, etc.)8 = Variety of menu choices
2 = Taste
7 = Availability of posted menu items 15 = Friendliness of staff
3 = Eye appeal4 = Freshness5 = Nutritional content
16 = Cleanliness: Overall
6 = Value
24 = Environmentally friendly practices related to food8 Variety of menu choices 16 Cleanliness: Overall 24 Environmentally friendly practices related to food25 = Social/ethical practices related to food
Bold Items Are "Key Drivers" 18 School #242: Florida State University
2015 NACUFS Customer Satisfaction Benchmarking Survey Priority Matrixes
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9 = Variety of healthy menu choices 17 = Cleanliness: Serving areas10 V i t f t i h i 18 Cl li E ti (t bl h i t )
1 = Food: Overall2 T t
Importance
10 = Variety of vegetarian menu choices 18 = Cleanliness: Eating areas (tables, chairs, etc.)11 = Service: Overall 19 = Location12 = Speed of service 20 = Layout of facility13 = Hours of operation 21 = Appearance14 = Helpfulness of staff 22 = Availability of seating6 = Value
3 = Eye appeal
5 = Nutritional content
7 = Availability of posted menu items 15 = Friendliness of staff
4 = Freshness
2 = Taste
23 = Comfort (seats, temperature, lighting, sound level, etc.)
16 = Cleanliness: Overall 24 = Environmentally friendly practices related to food8 = Variety of menu choices25 = Social/ethical practices related to food
Bold Items Are "Key Drivers" 19 School #242: Florida State University
2015 NACUFS Customer Satisfaction Benchmarking Survey
All Survey Respondents By Respondent Demographics
Satis Gap* Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis GapFood: Overall 4.10 0.49 4.08 0.50 4.13 0.36 4.18 0.46 4.22 0.61 3.96 0.66 4.23 0.32 4.29 0.32 4.24 0.36 4.06 0.37 3.92 0.38 4.13 0.50 4.05 0.47 3.78 0.51 3.94 -0.01 3.92 0.70 4.20 0.37Taste 4.13 0.62 4.10 0.64 4.11 0.61 4.21 0.56 4.33 0.50 3.96 0.81 4.31 0.49 4.28 0.53 4.26 0.43 4.16 0.40 4.08 0.62 4.15 0.65 4.08 0.57 3.78 0.79 3.94 0.33 3.92 0.87 4.24 0.49Eye appeal 4.05 -0.10 4.03 -0.15 3.97 -0.02 4.13 0.11 4.11 0.06 3.92 -0.07 4.17 -0.27 4.25 -0.13 4.11 -0.34 4.02 -0.29 4.08 -0.08 4.09 -0.04 3.97 -0.18 3.67 -1.10 3.88 -1.42 3.89 -0.03 4.14 -0.13Freshness 3.99 0.65 3.93 0.68 4.12 0.55 4.18 0.59 4.33 0.50 3.77 0.86 4.06 0.61 4.18 0.46 4.07 0.45 4.05 0.48 3.92 0.58 4.00 0.72 3.99 0.51 3.22 1.21 3.56 0.29 3.72 0.92 4.14 0.51Nutritional content 3.68 0.60 3.59 0.68 3.99 0.36 3.97 0.33 4.00 0.33 3.49 0.79 3.61 0.79 3.81 0.40 3.65 0.58 3.63 0.61 3.00 1.50 3.68 0.67 3.69 0.45 2.89 1.25 3.56 0.08 3.45 0.85 3.80 0.46Value 3.68 0.85 3.58 0.92 3.85 0.72 4.00 0.61 3.67 1.17 3.49 0.98 3.70 0.86 3.79 0.75 3.62 0.94 3.57 0.94 3.45 0.77 3.69 0.90 3.68 0.75 3.44 0.89 3.06 0.81 3.44 1.02 3.80 0.76Availability of posted menu items 4.06 0.34 4.02 0.38 4.06 0.05 4.24 0.25 4.44 0.22 3.89 0.52 4.00 0.38 4.25 0.23 4.13 0.28 4.08 0.22 4.42 -0.42 4.05 0.40 4.09 0.23 4.22 -0.37 3.81 0.26 3.86 0.53 4.17 0.24Variety of menu choices 3.92 0.46 3.86 0.50 4.09 0.08 4.08 0.42 4.22 0.44 3.72 0.71 3.97 0.39 4.13 0.25 4.04 0.22 3.85 0.34 3.83 0.17 3.93 0.53 3.89 0.36 3.44 0.56 4.06 -0.21 3.68 0.77 4.04 0.30Variety of healthy menu choices 3.69 0.56 3.60 0.63 3.95 0.34 3.98 0.38 3.88 -0.21 3.49 0.78 3.62 0.55 3.89 0.37 3.74 0.27 3.58 0.67 3.58 0.72 3.69 0.66 3.71 0.38 3.11 1.46 3.93 -0.67 3.44 0.82 3.83 0.42Variety of vegetarian menu choices 3.64 -0.36 3.56 -0.33 3.87 -0.58 3.93 -0.42 3.38 -0.71 3.44 -0.31 3.55 -0.57 3.78 -0.34 3.70 -0.52 3.62 -0.14 3.88 -0.30 3.62 -0.26 3.70 -0.58 3.38 0.13 3.86 -0.86 3.42 -0.26 3.77 -0.41Service: Overall 4.16 0.45 4.15 0.45 4.17 0.30 4.18 0.49 4.56 0.24 4.04 0.55 4.31 0.34 4.35 0.34 4.26 0.39 4.11 0.27 4.00 0.67 4.16 0.51 4.15 0.33 3.89 0.25 3.88 0.26 4.02 0.56 4.23 0.38Speed of service 3.94 0.65 3.91 0.68 3.97 0.50 4.04 0.60 4.56 -0.16 3.79 0.79 4.04 0.66 4.11 0.52 4.03 0.59 3.93 0.56 3.67 1.00 3.92 0.74 4.00 0.49 3.89 0.11 3.53 0.54 3.78 0.79 4.03 0.58Hours of operation 3.95 0.51 3.87 0.61 4.12 0.01 4.22 0.23 4.22 0.38 3.71 0.82 4.01 0.65 4.17 0.28 3.94 0.40 3.92 0.41 4.08 0.14 3.95 0.56 3.94 0.42 3.50 0.50 3.88 0.05 3.65 0.87 4.11 0.32Helpfulness of staff 4.21 0.30 4.19 0.31 4.40 -0.04 4.26 0.36 4.56 -0.16 4.09 0.41 4.36 0.21 4.36 0.25 4.31 0.13 4.13 0.20 4.36 0.14 4.24 0.35 4.16 0.21 3.78 0.08 3.94 0.06 4.07 0.42 4.29 0.24Friendliness of staff 4.29 0.29 4.26 0.30 4.46 -0.13 4.33 0.32 4.78 -0.18 4.18 0.42 4.42 0.17 4.45 0.24 4.35 0.09 4.18 0.19 4.17 0.33 4.32 0.33 4.23 0.22 3.89 -0.46 4.24 -0.24 4.16 0.42 4.36 0.21Cleanliness: Overall 4.21 0.46 4.21 0.44 4.22 0.37 4.19 0.58 4.56 0.28 4.17 0.48 4.27 0.39 4.39 0.34 4.25 0.37 4.11 0.44 3.58 1.12 4.22 0.50 4.19 0.38 4.38 -0.04 4.12 0.15 4.15 0.51 4.24 0.44Cleanliness: Serving areas 4.23 0.37 4.23 0.35 4.25 0.25 4.21 0.50 4.44 -0.28 4.24 0.35 4.31 0.27 4.40 0.28 4.17 0.33 3.98 0.46 3.92 0.78 4.24 0.43 4.20 0.26 4.38 -0.21 4.12 0.02 4.23 0.35 4.23 0.38Cleanliness: Eating areas (tables, chairs, etc.) 4.01 0.53 4.00 0.53 3.98 0.42 4.05 0.56 4.33 -0.17 3.99 0.56 4.03 0.43 4.13 0.50 4.07 0.45 3.82 0.57 3.75 0.95 4.01 0.59 4.01 0.42 4.00 0.00 4.25 -0.04 3.97 0.56 4.03 0.51Location 4.44 -0.04 4.44 -0.07 4.54 -0.19 4.39 0.12 4.56 -0.22 4.43 -0.07 4.56 -0.22 4.51 -0.07 4.47 -0.08 4.31 0.03 4.50 -0.30 4.49 -0.04 4.32 -0.04 4.56 -0.13 4.47 -0.47 4.42 -0.06 4.45 -0.03Layout of facility 4.30 -0.30 4.32 -0.34 4.26 -0.41 4.25 -0.09 4.56 -0.89 4.40 -0.44 4.37 -0.28 4.35 -0.25 4.14 -0.25 4.09 -0.17 4.42 -0.72 4.34 -0.27 4.24 -0.35 4.00 -0.43 3.94 -0.27 4.38 -0.43 4.26 -0.22Appearance 4.35 -0.26 4.38 -0.32 4.18 -0.21 4.29 0.02 4.44 -0.78 4.43 -0.40 4.39 -0.37 4.45 -0.21 4.28 -0.28 4.18 -0.19 4.25 -0.45 4.40 -0.24 4.25 -0.26 3.67 -0.52 4.29 -1.36 4.41 -0.38 4.32 -0.18Availability of seating 4.00 0.29 3.99 0.32 4.11 0.03 4.02 0.24 4.22 -0.56 4.09 0.25 3.87 0.44 3.98 0.43 3.80 0.39 3.82 0.35 4.33 -0.13 3.98 0.39 4.06 0.09 3.44 0.70 3.86 0.23 4.09 0.22 3.95 0.33Comfort (seats, temperature, lighting, sound level, etc.) 4.10 0.10 4.12 0.09 3.96 0.16 4.06 0.17 4.22 -0.56 4.21 0.02 4.17 0.05 4.10 0.21 4.07 0.00 3.87 0.22 4.08 0.12 4.11 0.16 4.11 -0.01 2.78 1.08 3.87 -0.41 4.20 0.05 4.05 0.13Environmentally friendly practices related to food 4.03 0.01 4.01 0.02 4.01 0.07 4.09 -0.05 4.22 0.11 4.03 -0.02 4.04 0.03 4.13 -0.02 3.98 -0.03 3.83 0.19 3.80 0.70 4.06 0.11 3.99 -0.20 3.25 0.58 3.71 -0.05 4.01 0.00 4.04 0.01Social/ethical practices related to food 4.08 -0.09 4.07 -0.08 3.97 0.04 4.10 -0.15 4.44 -0.11 4.06 -0.08 4.16 -0.22 4.22 -0.11 4.08 -0.21 3.89 0.07 3.82 0.85 4.10 0.03 4.05 -0.34 3.25 0.42 3.64 0.02 4.02 -0.06 4.11 -0.11
Satis Gap* Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis Gap Satis GapFood: Overall 3.84 0.69 3.80 0.71 3.93 0.63 4.08 0.54 4.16 0.37 3.77 0.74 3.72 0.80 3.83 0.69 3.90 0.62 3.91 0.56 3.92 0.58 3.85 0.71 3.83 0.66 3.63 0.73 3.56 0.80 3.71 0.81 4.02 0.51Taste 3.81 0.86 3.76 0.90 3.97 0.74 4.11 0.68 4.15 0.49 3.69 0.97 3.68 0.97 3.81 0.84 3.88 0.77 3.91 0.71 3.85 0.82 3.82 0.91 3.79 0.81 3.63 0.83 3.58 0.98 3.65 1.02 4.03 0.66Eye appeal 3.78 0.05 3.74 0.05 3.95 0.03 4.08 0.09 4.13 0.01 3.71 0.05 3.65 0.11 3.75 0.07 3.81 0.04 3.91 -0.12 3.90 0.06 3.81 0.11 3.75 -0.04 3.59 0.11 3.53 0.05 3.65 0.10 3.97 -0.02Freshness 3.70 0.89 3.63 0.93 4.01 0.68 4.13 0.63 4.13 0.46 3.56 1.01 3.53 1.02 3.66 0.88 3.75 0.82 3.91 0.68 3.82 0.78 3.69 0.99 3.71 0.75 3.52 0.78 3.48 0.91 3.51 1.06 3.96 0.66Nutritional content 3.51 0.84 3.45 0.89 3.75 0.68 3.89 0.49 3.91 0.44 3.40 0.94 3.39 0.96 3.48 0.85 3.53 0.81 3.67 0.70 3.55 0.83 3.47 0.99 3.58 0.62 3.35 0.84 3.33 0.86 3.36 1.00 3.72 0.62Value 3.42 0.98 3.38 0.99 3.59 0.90 3.61 0.99 3.87 0.59 3.45 0.83 3.30 1.06 3.34 1.09 3.35 1.11 3.45 1.07 3.50 0.90 3.42 1.02 3.41 0.92 3.20 1.05 3.15 1.15 3.36 0.95 3.50 1.03Availability of posted menu items 3.95 0.30 3.91 0.32 4.12 0.10 4.20 0.18 4.20 0.12 3.85 0.35 3.86 0.36 3.93 0.33 4.01 0.28 4.06 0.19 3.99 0.26 3.96 0.33 3.94 0.25 3.73 0.49 3.73 0.37 3.83 0.38 4.12 0.19Variety of menu choices 3.63 0.76 3.59 0.79 3.73 0.63 3.89 0.56 4.04 0.31 3.55 0.86 3.51 0.87 3.62 0.74 3.72 0.66 3.68 0.63 3.71 0.66 3.62 0.83 3.65 0.65 3.41 0.88 3.39 0.83 3.48 0.92 3.84 0.53Variety of healthy menu choices 3.48 0.82 3.43 0.85 3.63 0.75 3.80 0.56 3.84 0.46 3.39 0.90 3.36 0.92 3.46 0.81 3.52 0.77 3.59 0.71 3.53 0.79 3.43 1.00 3.56 0.54 3.33 0.92 3.28 0.88 3.33 0.96 3.68 0.61Variety of vegetarian menu choices 3.53 -0.11 3.50 -0.08 3.58 -0.12 3.79 -0.39 3.78 -0.06 3.50 -0.17 3.44 -0.01 3.49 -0.04 3.55 -0.08 3.55 0.02 3.60 -0.11 3.48 0.11 3.61 -0.47 3.18 0.67 3.18 0.53 3.44 -0.05 3.67 -0.22Service: Overall 4.16 0.30 4.14 0.31 4.25 0.30 4.32 0.31 4.36 0.17 4.16 0.27 4.09 0.33 4.11 0.35 4.15 0.33 4.19 0.25 4.21 0.29 4.19 0.33 4.13 0.27 4.01 0.28 4.01 0.25 4.10 0.32 4.25 0.29Speed of service 4.00 0.44 3.98 0.44 4.10 0.44 4.16 0.45 4.29 0.20 4.00 0.39 3.93 0.48 3.95 0.50 3.98 0.48 4.06 0.41 4.10 0.39 4.02 0.47 3.98 0.40 3.89 0.38 3.85 0.41 3.95 0.44 4.08 0.44Hours of operation 3.84 0.57 3.78 0.64 4.08 0.30 4.24 0.16 4.24 0.16 3.67 0.77 3.79 0.61 3.84 0.56 3.91 0.50 3.90 0.49 3.85 0.61 3.86 0.60 3.82 0.53 3.61 0.72 3.65 0.64 3.69 0.74 4.05 0.34Helpfulness of staff 4.20 0.16 4.17 0.16 4.40 0.11 4.40 0.21 4.41 0.08 4.17 0.14 4.14 0.17 4.15 0.19 4.20 0.18 4.26 0.09 4.22 0.23 4.23 0.21 4.17 0.09 4.06 0.15 4.05 0.20 4.14 0.17 4.30 0.15Friendliness of staff 4.24 0.17 4.21 0.17 4.45 0.06 4.43 0.20 4.42 0.09 4.20 0.16 4.18 0.17 4.19 0.20 4.23 0.18 4.28 0.09 4.26 0.20 4.25 0.22 4.23 0.08 4.08 0.11 4.09 0.12 4.17 0.18 4.33 0.15Cleanliness: Overall 4.20 0.38 4.17 0.39 4.34 0.34 4.39 0.38 4.34 0.23 4.15 0.41 4.12 0.41 4.17 0.40 4.22 0.35 4.30 0.28 4.26 0.38 4.21 0.44 4.19 0.30 4.01 0.37 4.03 0.36 4.11 0.44 4.32 0.32Cleanliness: Serving areas 4.24 0.29 4.21 0.29 4.33 0.29 4.38 0.32 4.36 0.18 4.23 0.28 4.18 0.31 4.19 0.32 4.22 0.28 4.29 0.22 4.26 0.31 4.25 0.35 4.22 0.20 4.05 0.31 4.04 0.31 4.18 0.32 4.32 0.26Cleanliness: Eating areas (tables, chairs, etc.) 3.98 0.52 3.96 0.53 4.10 0.41 4.15 0.44 4.23 0.26 3.96 0.55 3.91 0.57 3.94 0.56 3.98 0.51 4.08 0.38 4.10 0.46 3.97 0.59 4.01 0.41 3.76 0.56 3.79 0.53 3.92 0.57 4.07 0.45Location 4.39 -0.12 4.38 -0.13 4.44 -0.07 4.50 -0.10 4.42 -0.13 4.42 -0.17 4.36 -0.14 4.33 -0.09 4.35 -0.10 4.34 -0.02 4.35 -0.08 4.43 -0.09 4.34 -0.18 4.13 0.04 4.12 -0.05 4.39 -0.15 4.40 -0.09Layout of facility 4.23 -0.25 4.24 -0.28 4.15 -0.10 4.24 -0.11 4.32 -0.19 4.32 -0.38 4.21 -0.26 4.17 -0.19 4.17 -0.18 4.16 -0.18 4.25 -0.22 4.27 -0.23 4.19 -0.30 3.97 -0.06 3.92 -0.11 4.25 -0.31 4.21 -0.17Appearance 4.27 -0.29 4.27 -0.32 4.21 -0.11 4.32 -0.09 4.34 -0.15 4.32 -0.38 4.24 -0.32 4.23 -0.27 4.25 -0.26 4.23 -0.28 4.28 -0.27 4.31 -0.26 4.22 -0.34 4.05 -0.19 3.96 -0.25 4.28 -0.36 4.28 -0.20Availability of seating 3.96 0.33 3.94 0.36 4.03 0.18 4.10 0.18 4.22 0.06 4.07 0.23 3.87 0.43 3.84 0.47 3.82 0.49 3.92 0.31 4.09 0.21 3.96 0.39 3.97 0.25 3.79 0.43 3.68 0.52 3.99 0.29 3.92 0.39Comfort (seats, temperature, lighting, sound level, etc.) 4.09 0.09 4.10 0.08 4.01 0.16 4.07 0.15 4.25 -0.02 4.20 -0.01 4.07 0.09 4.03 0.17 4.01 0.19 3.99 0.14 4.10 0.14 4.11 0.13 4.08 0.03 3.83 0.28 3.79 0.25 4.14 0.03 4.03 0.18Environmentally friendly practices related to food 3.98 0.04 3.97 0.03 3.90 0.24 4.11 0.00 4.17 0.02 4.03 -0.09 3.91 0.09 3.92 0.13 3.94 0.13 3.93 0.13 3.98 0.10 3.99 0.16 3.98 -0.16 3.67 0.34 3.55 0.47 3.95 0.02 4.03 0.07Social/ethical practices related to food 4.00 -0.04 3.99 -0.04 3.92 0.11 4.11 -0.11 4.19 -0.04 4.05 -0.16 3.95 0.00 3.95 0.05 3.97 0.05 3.96 0.08 4.00 0.04 4.01 0.09 4.00 -0.25 3.65 0.38 3.56 0.44 3.97 -0.06 4.05 -0.02
* Gap = Mean Importance minus Mean Satisfaction.
Live...
FemaleJunior Senior
Sophomore Graduate
Other
Senior Female Off campusOther
Gender Identity
OtherGraduate Off campus
Student Class Status
Faculty
All Valid Respondents
Respondent Type
Other First year
Student Class Status
Other
SophomoreAll Valid
Respondents
Respondent Type
Admin/StaffStudent Male Transgender
YOUR INSTITUTION
OVERALL SAMPLE
First yearOtherAdmin/StaffFaculty Transgender
On campus
Live...
On campusMale
Gender Identity
Student Junior
20 School #242: Florida State University
2015 NACUFS Customer Satisfaction Benchmarking Survey
By Institutional Demographics
This table summarizes the survey results for your institution as well as the overall survey sample of all participating institutions.
Satisfaction Gap* Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction GapFood: Overall 4.10 0.49 3.84 0.69 3.97 0.57 3.85 0.67 3.84 0.69 3.66 0.89 3.80 0.72Taste 4.13 0.62 3.81 0.86 3.96 0.74 3.81 0.85 3.80 0.87 3.65 1.03 3.77 0.90Eye appeal 4.05 -0.10 3.78 0.05 3.90 -0.01 3.79 0.05 3.78 0.05 3.64 0.13 3.76 0.00Freshness 3.99 0.65 3.70 0.89 3.84 0.78 3.71 0.88 3.70 0.89 3.55 1.04 3.66 0.92Nutritional content 3.68 0.60 3.51 0.84 3.61 0.73 3.52 0.82 3.51 0.84 3.37 0.97 3.46 0.88Value 3.68 0.85 3.42 0.98 3.48 1.01 3.42 0.99 3.42 0.97 3.23 1.18 3.35 1.05Availability of posted menu items 4.06 0.34 3.95 0.30 4.07 0.24 3.95 0.31 3.94 0.30 3.78 0.46 3.93 0.31Variety of menu choices 3.92 0.46 3.63 0.76 3.77 0.63 3.64 0.75 3.63 0.76 3.44 0.93 3.59 0.78Variety of healthy menu choices 3.69 0.56 3.48 0.82 3.57 0.72 3.50 0.79 3.48 0.82 3.31 0.97 3.43 0.84Variety of vegetarian menu choices 3.64 -0.36 3.53 -0.11 3.58 -0.20 3.55 -0.14 3.53 -0.12 3.35 0.08 3.50 -0.19Service: Overall 4.16 0.45 4.16 0.30 4.21 0.32 4.15 0.31 4.16 0.30 4.00 0.45 4.13 0.31Speed of service 3.94 0.65 4.00 0.44 4.06 0.45 4.01 0.43 4.00 0.44 3.86 0.57 3.98 0.46Hours of operation 3.95 0.51 3.84 0.57 3.90 0.54 3.85 0.57 3.84 0.58 3.72 0.69 3.82 0.57Helpfulness of staff 4.21 0.30 4.20 0.16 4.24 0.20 4.18 0.18 4.20 0.16 4.05 0.29 4.16 0.16Friendliness of staff 4.29 0.29 4.24 0.17 4.28 0.21 4.22 0.19 4.24 0.17 4.10 0.30 4.19 0.17Cleanliness: Overall 4.21 0.46 4.20 0.38 4.28 0.35 4.20 0.39 4.20 0.38 4.07 0.49 4.17 0.40Cleanliness: Serving areas 4.23 0.37 4.24 0.29 4.30 0.28 4.23 0.30 4.24 0.29 4.11 0.39 4.21 0.30Cleanliness: Eating areas (tables, chairs, etc.) 4.01 0.53 3.98 0.52 4.05 0.47 3.97 0.53 3.98 0.52 3.88 0.58 3.93 0.55Location 4.44 -0.04 4.39 -0.12 4.42 -0.08 4.39 -0.10 4.39 -0.12 4.30 -0.06 4.38 -0.11Layout of facility 4.30 -0.30 4.23 -0.25 4.27 -0.27 4.23 -0.24 4.23 -0.25 4.14 -0.25 4.21 -0.29Appearance 4.35 -0.26 4.27 -0.29 4.34 -0.30 4.27 -0.28 4.28 -0.30 4.18 -0.27 4.25 -0.33Availability of seating 4.00 0.29 3.96 0.33 3.91 0.38 3.96 0.33 3.96 0.33 3.83 0.41 3.88 0.40Comfort (seats, temperature, lighting, sound level, etc.) 4.10 0.10 4.09 0.09 4.11 0.07 4.09 0.09 4.09 0.09 3.99 0.13 4.05 0.09Environmentally friendly practices related to food 4.03 0.01 3.98 0.04 4.03 0.00 3.99 0.03 3.98 0.04 3.80 0.15 3.95 0.00Social/ethical practices related to food 4.08 -0.09 4.00 -0.04 4.06 -0.07 4.01 -0.04 4.00 -0.04 3.82 0.08 3.97 -0.08
* Gap = Mean Importance minus Mean Satisfaction.
ALL SURVEY RESPONDENTS (BOTH "ALL YOU CARE TO EAT DINING FACILITIES (DINING HALLS)" AND RETAIL UNITS)
SURVEY RESPONSES FROM ALL PARTICIPATING INSTITUTIONS
Institution TypeAll Valid RespondentsYour Institution Mainly Contracted Over 20,000Southern Public Primarily 4-year
Institution Type Operation TypeTotal Current Enrollment
(Fulltime + Part-time)NACUFS Region
21 School #242: Florida State University
2015 NACUFS Customer Satisfaction Benchmarking Survey
By Institutional Demographics
This table summarizes the survey results for your institution as well as the overall survey sample of all participating institutions.
Satisfaction Gap* Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction GapFood: Overall 3.65 0.93 3.65 0.88 3.67 0.89 3.66 0.86 3.65 0.88 3.48 1.08 3.59 0.94Taste 3.55 1.21 3.54 1.12 3.55 1.15 3.55 1.11 3.54 1.12 3.38 1.31 3.48 1.20Eye appeal 3.58 0.23 3.59 0.12 3.59 0.21 3.60 0.11 3.59 0.12 3.45 0.21 3.56 0.06Freshness 3.51 1.14 3.47 1.10 3.53 1.08 3.49 1.08 3.47 1.10 3.34 1.24 3.41 1.17Nutritional content 3.37 1.05 3.40 0.99 3.49 0.91 3.40 0.97 3.40 0.99 3.30 1.09 3.30 1.08Value 3.45 0.97 3.41 0.84 3.44 0.90 3.41 0.84 3.41 0.84 3.19 1.05 3.29 0.94Availability of posted menu items 3.78 0.42 3.78 0.36 3.83 0.39 3.79 0.38 3.78 0.37 3.62 0.52 3.75 0.39Variety of menu choices 3.54 0.93 3.43 0.98 3.47 0.98 3.45 0.97 3.43 0.98 3.27 1.15 3.36 1.06Variety of healthy menu choices 3.35 1.03 3.36 0.96 3.43 0.94 3.37 0.93 3.36 0.96 3.23 1.11 3.27 1.05Variety of vegetarian menu choices 3.42 -0.09 3.47 -0.11 3.50 -0.02 3.48 -0.14 3.47 -0.12 3.31 0.07 3.40 -0.18Service: Overall 4.09 0.39 4.13 0.26 4.15 0.34 4.11 0.27 4.13 0.26 4.02 0.38 4.08 0.28Speed of service 4.12 0.28 4.04 0.31 4.09 0.33 4.04 0.31 4.04 0.30 3.94 0.40 3.99 0.34Hours of operation 3.83 0.61 3.71 0.71 3.75 0.71 3.73 0.69 3.70 0.72 3.59 0.83 3.68 0.73Helpfulness of staff 4.12 0.27 4.16 0.12 4.18 0.22 4.13 0.14 4.16 0.12 4.07 0.23 4.10 0.12Friendliness of staff 4.12 0.38 4.19 0.14 4.21 0.26 4.15 0.17 4.19 0.14 4.11 0.26 4.11 0.16Cleanliness: Overall 4.00 0.69 4.09 0.47 4.09 0.53 4.07 0.49 4.09 0.47 3.97 0.59 4.06 0.50Cleanliness: Serving areas 4.16 0.46 4.19 0.33 4.22 0.38 4.18 0.34 4.19 0.33 4.10 0.42 4.19 0.33Cleanliness: Eating areas (tables, chairs, etc.) 3.94 0.66 3.90 0.62 3.88 0.71 3.87 0.66 3.90 0.62 3.83 0.67 3.87 0.65Location 4.37 -0.05 4.41 -0.18 4.39 -0.12 4.40 -0.16 4.41 -0.18 4.35 -0.16 4.42 -0.18Layout of facility 4.41 -0.49 4.26 -0.32 4.28 -0.29 4.25 -0.31 4.26 -0.32 4.21 -0.36 4.26 -0.40Appearance 4.38 -0.31 4.28 -0.38 4.34 -0.34 4.28 -0.37 4.29 -0.38 4.24 -0.39 4.27 -0.43Availability of seating 4.36 0.02 4.00 0.35 3.77 0.70 3.97 0.39 4.00 0.36 3.86 0.48 3.97 0.39Comfort (seats, temperature, lighting, sound level, etc.) 4.23 0.06 4.14 0.05 4.11 0.15 4.14 0.06 4.14 0.05 4.08 0.07 4.14 0.01Environmentally friendly practices related to food 3.88 0.10 3.96 0.00 4.00 0.01 3.98 -0.01 3.96 0.00 3.83 0.07 3.95 -0.05Social/ethical practices related to food 3.87 0.03 3.97 -0.08 4.01 -0.05 3.98 -0.09 3.97 -0.08 3.84 0.01 3.95 -0.13
* Gap = Mean Importance minus Mean Satisfaction.
ALL YOU CARE TO EAT DINING FACILITIES (DINING HALLS)
SURVEY RESPONSES FROM ALL PARTICIPATING INSTITUTIONS
Southern Public Primarily 4-yearInstitution Type Operation Type
Total Current Enrollment (Fulltime + Part-time)NACUFS Region Institution Type
All Valid Respondents Mainly Contracted Over 20,000Your Institution
22 School #242: Florida State University
2015 NACUFS Customer Satisfaction Benchmarking Survey
By Institutional Demographics
This table summarizes the survey results for your institution as well as the overall survey sample of all participating institutions.
Satisfaction Gap* Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction GapFood: Overall 4.24 0.35 3.98 0.54 4.09 0.44 3.99 0.53 3.99 0.54 3.78 0.75 3.98 0.54Taste 4.31 0.44 4.01 0.66 4.12 0.58 4.02 0.65 4.01 0.66 3.84 0.84 4.01 0.65Eye appeal 4.20 -0.20 3.94 0.00 4.02 -0.10 3.95 0.00 3.94 -0.01 3.77 0.07 3.93 -0.04Freshness 4.14 0.50 3.87 0.72 3.96 0.66 3.89 0.71 3.88 0.72 3.69 0.90 3.87 0.71Nutritional content 3.78 0.46 3.60 0.72 3.65 0.65 3.62 0.70 3.61 0.72 3.42 0.89 3.59 0.71Value 3.75 0.81 3.43 1.09 3.50 1.05 3.42 1.10 3.43 1.08 3.25 1.26 3.39 1.14Availability of posted menu items 4.15 0.32 4.08 0.25 4.16 0.19 4.09 0.25 4.07 0.25 3.89 0.42 4.09 0.24Variety of menu choices 4.03 0.32 3.78 0.59 3.88 0.50 3.80 0.57 3.78 0.58 3.56 0.77 3.79 0.54Variety of healthy menu choices 3.80 0.41 3.57 0.70 3.62 0.64 3.59 0.67 3.57 0.70 3.37 0.88 3.57 0.66Variety of vegetarian menu choices 3.71 -0.45 3.58 -0.12 3.62 -0.27 3.60 -0.13 3.59 -0.12 3.38 0.09 3.58 -0.20Service: Overall 4.18 0.46 4.18 0.34 4.24 0.31 4.18 0.35 4.18 0.34 3.98 0.50 4.16 0.34Speed of service 3.89 0.77 3.98 0.54 4.05 0.50 3.98 0.53 3.97 0.54 3.81 0.69 3.96 0.55Hours of operation 3.98 0.48 3.95 0.46 3.96 0.48 3.94 0.47 3.94 0.46 3.80 0.59 3.95 0.43Helpfulness of staff 4.24 0.31 4.24 0.20 4.26 0.19 4.23 0.21 4.23 0.20 4.04 0.33 4.21 0.19Friendliness of staff 4.34 0.25 4.28 0.19 4.30 0.20 4.27 0.20 4.28 0.19 4.09 0.32 4.26 0.17Cleanliness: Overall 4.27 0.39 4.29 0.31 4.36 0.28 4.29 0.32 4.29 0.31 4.13 0.43 4.27 0.31Cleanliness: Serving areas 4.25 0.34 4.27 0.26 4.33 0.23 4.27 0.27 4.27 0.26 4.13 0.37 4.23 0.27Cleanliness: Eating areas (tables, chairs, etc.) 4.03 0.49 4.05 0.43 4.11 0.38 4.05 0.42 4.05 0.43 3.92 0.51 3.99 0.46Location 4.46 -0.04 4.38 -0.08 4.43 -0.07 4.37 -0.06 4.38 -0.07 4.27 0.01 4.34 -0.04Layout of facility 4.27 -0.24 4.22 -0.20 4.27 -0.26 4.21 -0.19 4.21 -0.20 4.10 -0.17 4.17 -0.20Appearance 4.34 -0.24 4.27 -0.22 4.34 -0.29 4.27 -0.22 4.27 -0.23 4.14 -0.19 4.23 -0.24Availability of seating 3.89 0.38 3.93 0.31 3.97 0.25 3.95 0.28 3.93 0.31 3.81 0.36 3.81 0.40Comfort (seats, temperature, lighting, sound level, etc.) 4.06 0.12 4.05 0.13 4.11 0.04 4.05 0.12 4.05 0.13 3.92 0.17 3.97 0.15Environmentally friendly practices related to food 4.08 -0.02 3.99 0.07 4.05 0.00 4.00 0.07 3.99 0.07 3.77 0.21 3.95 0.04Social/ethical practices related to food 4.14 -0.13 4.03 -0.01 4.08 -0.08 4.02 -0.01 4.03 -0.01 3.81 0.13 3.99 -0.04
* Gap = Mean Importance minus Mean Satisfaction.
Total Current Enrollment (Fulltime + Part-time)NACUFS Region Institution Type
All Valid Respondents
RETAIL UNITS
Mainly Contracted Over 20,000Your Institution
SURVEY RESPONSES FROM ALL PARTICIPATING INSTITUTIONS
Southern Public Primarily 4-yearInstitution Type Operation Type
23 School #242: Florida State University
2015 NACUFS Customer Satisfaction Benchmarking Survey
3 Year Trend For Your Institution
Satisfaction Gap* Satisfaction Gap
Satisfaction Versus Prior
Year Satisfaction Gap
Satisfaction Versus Prior
YearFood: Overall 3.94 0.57 3.90 0.53 -0.04 4.10 0.49 0.20Taste 3.96 0.66 3.92 0.62 -0.04 4.13 0.62 0.21Eye appeal 3.93 0.08 3.90 0.14 -0.02 4.05 -0.10 0.15Freshness 3.85 0.73 3.84 0.68 -0.01 3.99 0.65 0.15Nutritional content 3.56 0.73 3.62 0.69 0.06 3.68 0.60 0.06Value 3.58 0.88 3.61 0.83 0.03 3.68 0.85 0.07Availability of posted menu items 4.01 0.29 3.96 0.31 -0.05 4.06 0.34 0.11Variety of menu choices 3.90 0.44 3.76 0.58 -0.13 3.92 0.46 0.15Variety of healthy menu choices 3.61 0.62 3.59 0.69 -0.01 3.69 0.56 0.10Variety of vegetarian menu choices 3.49 0.05 3.60 0.06 0.11 3.64 -0.36 0.04Service: Overall 3.96 0.58 4.01 0.43 0.05 4.16 0.45 0.15Speed of service 3.79 0.74 3.89 0.53 0.10 3.94 0.65 0.06Hours of operation 3.87 0.52 3.87 0.53 0.00 3.95 0.51 0.08Helpfulness of staff 4.01 0.43 4.04 0.36 0.02 4.21 0.30 0.17Friendliness of staff 4.14 0.36 4.13 0.30 -0.01 4.29 0.29 0.16Cleanliness: Overall 4.08 0.53 4.04 0.46 -0.04 4.21 0.46 0.17Cleanliness: Serving areas 4.08 0.45 4.03 0.45 -0.05 4.23 0.37 0.19Cleanliness: Eating areas (tables, chairs, etc.) 3.95 0.57 3.87 0.60 -0.08 4.01 0.53 0.14Location 4.36 0.01 4.28 0.07 -0.08 4.44 -0.04 0.16Layout of facility 4.18 -0.14 4.14 -0.09 -0.04 4.30 -0.30 0.16Appearance 4.24 -0.11 4.18 -0.04 -0.05 4.35 -0.26 0.17Availability of seating 3.93 0.40 3.91 0.42 -0.02 4.00 0.29 0.09Comfort (seats, temperature, lighting, sound level, etc.) 4.01 0.29 4.02 0.24 0.02 4.10 0.10 0.08Environmentally friendly practices related to food 3.86 0.20 3.87 0.22 0.01 4.03 0.01 0.16Social/ethical practices related to food 3.88 0.17 3.89 0.19 0.01 4.08 -0.09 0.19
* Gap = Mean Importance minus Mean Satisfaction.
20152014Your InstitutionYour Institution
2013Your Institution
24 School #242: Florida State University
2015 NACUFS Customer Satisfaction Benchmarking Survey
3 Year Trend For Your Institution and All Institutions - Satisfaction
FOOD
Value
3.94 3.904.10
3.91 3.88 3.84
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Food: Overall
3.96 3.924.13
3.88 3.84 3.81
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Taste
3.93 3.90 4.05
3.85 3.81 3.78
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Eye Appeal
3.85 3.84 3.99
3.77 3.73 3.70
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Freshness
3.56 3.62 3.68
3.54 3.53 3.51
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Nutritional Content
3.58 3.61 3.68
3.49 3.48 3.42
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Value
X = YOUR RESULTS O = INDUSTRY TYPICAL SHADED AREA = INDUSTRY MIDDLE RANGE
25 School #242: Florida State University
2015 NACUFS Customer Satisfaction Benchmarking Survey
3 Year Trend For Your Institution and All Institutions - Satisfaction
Value
MENU
4.01 3.96 4.064.04 3.99 3.95
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Availability of Posted Menu Items
3.90 3.76 3.92
3.69 3.66 3.63
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Variety of Menu Choices
3.61 3.59 3.69
3.51 3.50 3.48
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Variety of Healthy Menu Choices
3.49 3.60 3.643.58 3.57 3.53
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Variety of Vegetarian Menu Choices
X = YOUR RESULTS O = INDUSTRY TYPICAL SHADED AREA = INDUSTRY MIDDLE RANGE
26 School #242: Florida State University
2015 NACUFS Customer Satisfaction Benchmarking Survey
3 Year Trend For Your Institution and All Institutions - Satisfaction
Value
SERVICE
3.96 4.01 4.164.19 4.18 4.16
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Service: Overall
3.79 3.89 3.944.02 4.01 4.00
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Speed of Service
3.87 3.87 3.95
3.86 3.84 3.84
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Hours of Operation
4.01 4.044.21
4.22 4.21 4.20
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Helpfulness of Staff
4.14 4.13 4.294.26 4.25 4.24
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Friendliness of Staff
X = YOUR RESULTS O = INDUSTRY TYPICAL SHADED AREA = INDUSTRY MIDDLE RANGE
27 School #242: Florida State University
2015 NACUFS Customer Satisfaction Benchmarking Survey
3 Year Trend For Your Institution and All Institutions - Satisfaction
ENVIRONMENTAL STEWARDSHIP/SUSTAINABILITY
CLEANLINESS
4.08 4.044.21
4.24 4.21 4.20
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Cleanliness: Overall
4.08 4.034.23
4.27 4.25 4.24
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Cleanliness: Serving Areas
3.95 3.87 4.014.03 4.01 3.98
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Cleanliness: Eating Areas (tables, chairs, etc.)
3.86 3.87 4.034.04 4.03 3.98
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Environmentally friendly practices related to food
3.88 3.894.08
4.05 4.04 4.00
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Social/ethical practices related to food
X = YOUR RESULTS O = INDUSTRY TYPICAL SHADED AREA = INDUSTRY MIDDLE RANGE
28 School #242: Florida State University
2015 NACUFS Customer Satisfaction Benchmarking Survey
3 Year Trend For Your Institution and All Institutions - Satisfaction
Value
DINING ENVIRONMENT
4.36 4.28 4.444.39 4.38 4.39
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Location
4.18 4.14 4.304.23 4.22 4.23
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Layout of Facility
4.24 4.184.35
4.29 4.27 4.27
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Appearance
3.93 3.91 4.003.96 3.96 3.96
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Availability of Seating
4.01 4.02 4.104.12 4.12 4.09
1.00
2.00
3.00
4.00
5.00
2013 2014 2015
Comfort (seats, temperature, lighting, sound level, etc.)
X = YOUR RESULTS O = INDUSTRY TYPICAL SHADED AREA = INDUSTRY MIDDLE RANGE
29 School #242: Florida State University
2015 NACUFS Customer Satisfaction Benchmarking Survey
By All You Care to Eat Dining Facility (Dining Hall) - Your Institution
Satisfaction Gap* Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction GapFood: Overall 3.29 1.28 4.01 0.58Taste 3.18 1.52 3.91 0.89Eye appeal 3.28 0.45 3.89 0.02Freshness 3.10 1.52 3.93 0.76Nutritional content 3.00 1.42 3.75 0.68Value 3.11 1.26 3.79 0.69Availability of posted menu items 3.65 0.51 3.91 0.32Variety of menu choices 3.28 1.12 3.80 0.74Variety of healthy menu choices 3.00 1.42 3.69 0.64Variety of vegetarian menu choices 3.20 0.08 3.63 -0.25Service: Overall 3.84 0.58 4.34 0.19Speed of service 3.89 0.42 4.35 0.13Hours of operation 3.63 0.75 4.04 0.47Helpfulness of staff 3.86 0.46 4.38 0.07Friendliness of staff 3.86 0.59 4.38 0.18Cleanliness: Overall 3.79 0.86 4.21 0.52Cleanliness: Serving areas 4.00 0.61 4.33 0.32Cleanliness: Eating areas (tables, chairs, etc.) 3.81 0.76 4.08 0.56Location 4.43 -0.25 4.31 0.15Layout of facility 4.38 -0.56 4.44 -0.42Appearance 4.37 -0.38 4.39 -0.25Availability of seating 4.32 -0.03 4.40 0.07Comfort (seats, temperature, lighting, sound level, etc.) 4.24 -0.02 4.22 0.14Environmentally friendly practices related to food 3.67 0.26 4.09 -0.06Social/ethical practices related to food 3.71 0.15 4.04 -0.08
Satisfaction Gap* Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction GapFood: OverallTasteEye appealFreshnessNutritional contentValueAvailability of posted menu itemsVariety of menu choicesVariety of healthy menu choicesVariety of vegetarian menu choicesService: OverallSpeed of serviceHours of operationHelpfulness of staffFriendliness of staffCleanliness: OverallCleanliness: Serving areasCleanliness: Eating areas (tables, chairs, etc.)LocationLayout of facilityAppearanceAvailability of seatingComfort (seats, temperature, lighting, sound level, etc.)Environmentally friendly practices related to foodSocial/ethical practices related to food
* Gap = Mean Importance minus Mean Satisfaction.
All You Care to Eat Facility #
9
All You Care to Eat Facility #
6 10
All You Care to Eat Facility #
All You Care to Eat Facility #
All You Care to Eat Facility #
7 8
1 2 3
All You Care to Eat Facility #
All You Care to Eat Facility #
All You Care to Eat Facility #
4 5
All You Care to Eat Facility #
All You Care to Eat Facility #
30 School #242: Florida State University
2015 NACUFS Customer Satisfaction Benchmarking Survey
By All You Care to Eat Dining Facility (Dining Hall) - Your Institution
Satisfaction Gap* Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction GapFood: OverallTasteEye appealFreshnessNutritional contentValueAvailability of posted menu itemsVariety of menu choicesVariety of healthy menu choicesVariety of vegetarian menu choicesService: OverallSpeed of serviceHours of operationHelpfulness of staffFriendliness of staffCleanliness: OverallCleanliness: Serving areasCleanliness: Eating areas (tables, chairs, etc.)LocationLayout of facilityAppearanceAvailability of seatingComfort (seats, temperature, lighting, sound level, etc.)Environmentally friendly practices related to foodSocial/ethical practices related to food
Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction GapFood: OverallTasteEye appealFreshnessNutritional contentValueAvailability of posted menu itemsVariety of menu choicesVariety of healthy menu choicesVariety of vegetarian menu choicesService: OverallSpeed of serviceHours of operationHelpfulness of staffFriendliness of staffCleanliness: OverallCleanliness: Serving areasCleanliness: Eating areas (tables, chairs, etc.)LocationLayout of facilityAppearanceAvailability of seatingComfort (seats, temperature, lighting, sound level, etc.)Environmentally friendly practices related to foodSocial/ethical practices related to food
* Gap = Mean Importance minus Mean Satisfaction.
All You Care to Eat Facility #
20
All You Care to Eat Facility #
15
All You Care to Eat Facility #
All You Care to Eat Facility #
19
14
All You Care to Eat Facility #
All You Care to Eat Facility #
16 17 18
11
All You Care to Eat Facility #
All You Care to Eat Facility #
All You Care to Eat Facility #
13
All You Care to Eat Facility #
12
31 School #242: Florida State University
2015 NACUFS Customer Satisfaction Benchmarking Survey
By Retail Unit - Your Institution
Satisfaction Gap* Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction GapFood: Overall 3.87 0.76 4.49 0.15 3.79 0.79 4.23 0.51 4.37 0.21Taste 3.97 0.87 4.50 0.24 3.84 0.95 4.33 0.47 4.37 0.32Eye appeal 4.14 -0.19 4.32 -0.32 3.64 0.34 4.25 0.03 4.11 -0.35Freshness 3.80 0.82 4.33 0.28 3.75 0.87 4.30 0.55 4.14 0.50Nutritional content 3.42 0.80 3.80 0.29 3.33 1.00 4.45 0.26 4.14 0.20Value 3.58 1.07 4.04 0.48 3.32 1.17 3.51 1.15 3.94 0.69Availability of posted menu items 4.16 0.43 4.18 0.32 4.10 0.25 4.50 -0.08 4.43 0.10Variety of menu choices 4.22 0.29 3.90 0.43 3.66 0.72 4.33 0.21 4.30 -0.03Variety of healthy menu choices 3.76 0.51 3.72 0.35 3.39 1.00 4.51 0.18 4.25 0.03Variety of vegetarian menu choices 3.63 -0.41 3.54 -0.44 3.39 -0.18 4.62 -0.68 4.00 -0.57Service: Overall 3.35 1.32 4.48 0.18 3.98 0.62 4.33 0.31 4.14 0.37Speed of service 2.90 1.79 4.35 0.32 3.71 0.95 3.92 0.73 3.55 1.02Hours of operation 3.98 0.34 4.04 0.45 3.57 0.87 3.72 0.65 4.26 0.11Helpfulness of staff 3.52 1.12 4.46 0.09 4.04 0.43 4.51 -0.03 4.27 0.12Friendliness of staff 3.77 0.98 4.53 0.07 4.09 0.37 4.45 0.11 4.35 0.03Cleanliness: Overall 3.95 0.78 4.34 0.30 3.75 0.88 4.58 0.12 4.40 0.19Cleanliness: Serving areas 4.01 0.66 4.35 0.22 3.81 0.72 4.48 0.11 4.28 0.27Cleanliness: Eating areas (tables, chairs, etc.) 4.04 0.69 4.07 0.46 3.47 1.04 4.05 0.26 4.30 0.17Location 4.41 0.00 4.42 -0.08 4.42 0.01 4.41 -0.08 4.43 -0.04Layout of facility 4.28 -0.32 4.32 -0.34 4.16 -0.09 4.09 -0.03 4.24 -0.27Appearance 4.22 -0.04 4.42 -0.34 3.77 0.35 4.43 -0.37 4.47 -0.42Availability of seating 4.13 0.37 3.91 0.40 3.98 0.48 3.30 0.74 4.37 -0.18Comfort (seats, temperature, lighting, sound level, etc.) 4.11 0.30 4.18 0.02 3.75 0.45 3.56 0.46 4.31 -0.10Environmentally friendly practices related to food 3.84 0.13 4.20 -0.13 3.72 0.20 4.28 -0.02 4.12 0.02Social/ethical practices related to food 3.81 0.14 4.29 -0.24 3.78 0.08 4.34 -0.16 4.24 -0.27
Satisfaction Gap* Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction GapFood: Overall 4.25 0.34 4.24 0.23 4.24 0.01 4.33 0.34 4.55 0.11Taste 4.32 0.56 4.24 0.23 4.06 0.38 4.43 0.38 4.68 0.14Eye appeal 4.15 -0.03 4.18 -0.04 4.00 -0.06 4.22 -0.35 4.39 -0.50Freshness 4.23 0.59 4.18 0.36 4.00 0.44 4.24 0.43 4.48 0.28Nutritional content 3.97 0.25 3.88 0.65 3.75 0.69 4.04 0.42 3.98 0.25Value 3.69 0.99 3.82 0.64 3.25 1.44 3.69 0.88 3.98 0.75Availability of posted menu items 4.20 0.24 4.07 0.14 4.23 0.44 4.46 0.02 4.42 0.00Variety of menu choices 3.92 0.51 4.20 0.16 3.80 0.77 4.40 0.07 4.34 -0.09Variety of healthy menu choices 3.82 0.34 3.93 0.64 3.86 0.68 4.21 0.31 4.11 0.03Variety of vegetarian menu choices 3.26 0.02 4.14 -0.30 3.55 0.12 3.86 -0.74 4.15 -0.82Service: Overall 4.62 0.16 4.29 0.11 4.41 0.15 4.08 0.59 4.32 0.31Speed of service 4.63 0.10 4.29 0.04 4.24 0.26 3.50 1.18 3.80 0.88Hours of operation 4.30 0.24 4.25 0.08 3.94 0.43 3.38 1.01 3.53 1.00Helpfulness of staff 4.63 0.19 4.06 0.41 4.44 0.03 4.18 0.32 4.33 0.25Friendliness of staff 4.70 0.12 4.18 0.29 4.59 -0.03 4.30 0.28 4.49 0.08Cleanliness: Overall 4.66 0.20 4.29 0.24 4.38 0.23 4.33 0.38 4.53 0.12Cleanliness: Serving areas 4.53 0.29 4.33 0.17 4.43 0.11 4.25 0.39 4.31 0.16Cleanliness: Eating areas (tables, chairs, etc.) 4.38 0.00 4.07 0.08 4.47 0.10 3.96 0.69 4.00 0.43Location 4.50 0.14 4.41 0.05 4.25 0.39 4.34 0.04 4.48 -0.08Layout of facility 4.24 -0.02 4.35 -0.15 4.19 0.24 4.21 -0.29 4.08 -0.16Appearance 4.37 -0.01 4.47 -0.27 4.44 -0.30 4.40 -0.42 4.35 -0.36Availability of seating 4.00 -0.34 3.86 0.07 3.80 0.60 3.78 0.36 3.23 0.79Comfort (seats, temperature, lighting, sound level, etc.) 3.94 -0.23 4.07 -0.21 4.31 -0.39 3.93 0.20 3.72 0.22Environmentally friendly practices related to food 4.20 -0.08 4.12 -0.38 4.09 -0.59 3.91 0.22 4.17 -0.21Social/ethical practices related to food 4.19 -0.14 4.13 -0.46 4.27 -0.61 3.96 0.11 4.20 -0.29
* Gap = Mean Importance minus Mean Satisfaction.
Retail Unit # Retail Unit #
Retail Unit # Retail Unit #Retail Unit #Retail Unit #4 5
Retail Unit #8 10
Retail Unit #
1 2 3Retail Unit #
6 7Retail Unit #
9
32 School #242: Florida State University
2015 NACUFS Customer Satisfaction Benchmarking Survey
By Retail Unit - Your Institution
Satisfaction Gap* Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction GapFood: Overall 3.91 0.59 4.39 0.04 4.14 0.33 4.11 0.41Taste 3.99 0.58 4.48 0.15 4.20 0.44 4.33 0.48Eye appeal 3.88 0.12 4.39 -0.26 4.42 -0.31 4.25 -0.24Freshness 3.71 0.79 4.31 0.40 4.14 0.47 4.07 0.52Nutritional content 3.26 0.63 4.00 0.33 3.79 0.43 3.77 0.49Value 3.51 0.99 3.93 0.50 3.50 0.89 3.53 1.08Availability of posted menu items 4.15 0.25 4.11 0.33 3.97 0.48 3.43 1.09Variety of menu choices 3.51 0.83 4.23 0.04 4.12 0.13 4.04 0.29Variety of healthy menu choices 3.21 0.65 3.76 0.59 3.84 0.29 3.72 0.50Variety of vegetarian menu choices 3.28 -0.21 3.80 -0.32 3.85 -0.31 3.74 -0.56Service: Overall 3.69 0.74 4.35 0.26 4.28 0.39 4.10 0.65Speed of service 3.47 1.13 4.11 0.53 4.16 0.44 3.78 0.95Hours of operation 4.45 0.11 3.85 0.61 4.14 0.34 4.48 0.17Helpfulness of staff 3.81 0.70 4.43 0.10 4.32 0.21 4.32 0.35Friendliness of staff 3.88 0.78 4.57 0.04 4.38 0.17 4.47 0.27Cleanliness: Overall 3.96 0.63 4.53 0.12 4.44 0.19 4.26 0.47Cleanliness: Serving areas 4.10 0.49 4.47 0.14 4.32 0.26 4.22 0.41Cleanliness: Eating areas (tables, chairs, etc.) 3.75 0.87 4.32 0.22 4.23 0.22 4.02 0.44Location 4.44 -0.06 4.61 -0.17 4.56 -0.15 4.68 0.01Layout of facility 4.30 -0.22 4.31 -0.25 4.36 -0.22 4.39 -0.18Appearance 4.34 -0.19 4.55 -0.41 4.45 -0.30 4.49 -0.31Availability of seating 4.22 0.24 3.80 0.49 3.91 0.31 3.64 0.59Comfort (seats, temperature, lighting, sound level, etc.) 4.20 0.22 4.11 0.03 4.23 -0.02 4.13 0.13Environmentally friendly practices related to food 3.88 0.03 4.18 0.09 4.08 -0.05 4.19 -0.01Social/ethical practices related to food 4.08 -0.19 4.23 -0.07 4.08 -0.06 4.23 -0.09
Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction Gap Satisfaction GapFood: OverallTasteEye appealFreshnessNutritional contentValueAvailability of posted menu itemsVariety of menu choicesVariety of healthy menu choicesVariety of vegetarian menu choicesService: OverallSpeed of serviceHours of operationHelpfulness of staffFriendliness of staffCleanliness: OverallCleanliness: Serving areasCleanliness: Eating areas (tables, chairs, etc.)LocationLayout of facilityAppearanceAvailability of seatingComfort (seats, temperature, lighting, sound level, etc.)Environmentally friendly practices related to foodSocial/ethical practices related to food
* Gap = Mean Importance minus Mean Satisfaction.
11 1312Retail Unit #
16 17
Retail Unit # Retail Unit #
Retail Unit # Retail Unit #
Retail Unit #Retail Unit #
20Retail Unit #
15
Retail Unit # Retail Unit #
14
1918
33 School #242: Florida State University
Detailed Survey Results for Florida State University
This section shows the detailed survey results for both the overall industry and for your institution by various data aggregations to allow comparisons between differing respondent groups.
DEMOGRAPHICS
YOUR INSTITUTION
75%4%
20%0%
2,39549%
9%17%10%14%
1%1,80067%32%
0%1%
2,39535%65%
2,395
StudentFacultyAdministration/ StaffOther
Respondent Type
Total Resp First yearSophomoreJuniorSeniorGraduateOther
Student Class Status
Total Resp FemaleMaleTransgenderOther Identity
Gender Identity
Total Resp On campusOff campus
Live...
Total Resp
Florida State University
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 1a
4% 6% 15% 41% 34% 3.95 .02 1,9394% 8% 19% 40% 28% 3.81 .00 105,9044% 5% 13% 41% 37% 4.03 .03 1,4924% 7% 17% 40% 32% 3.90 .00 59,7374% 10% 22% 42% 23% 3.69 .05 4474% 9% 22% 41% 23% 3.70 .00 46,1674% 6% 15% 41% 34% 3.94 .03 1,4904% 9% 4% 55% 28% 3.93 .12 753% 5% 15% 41% 36% 4.02 .05 366
25% 63% 13% 3.88 .23 84% 8% 20% 41% 27% 3.78 .00 91,5725% 7% 16% 36% 35% 3.88 .02 3,1674% 6% 15% 38% 38% 4.01 .01 10,3494% 3% 13% 32% 48% 4.16 .04 6905% 7% 18% 40% 31% 3.84 .04 7292% 3% 16% 38% 40% 4.11 .08 1293% 4% 7% 47% 39% 4.15 .06 2565% 6% 16% 38% 35% 3.92 .09 1463% 8% 14% 40% 34% 3.94 .07 220
40% 40% 20% 3.80 .25 104% 8% 20% 41% 27% 3.78 .01 35,0285% 9% 21% 40% 24% 3.70 .01 18,8774% 8% 19% 41% 27% 3.79 .01 15,6294% 7% 18% 42% 29% 3.84 .01 14,4334% 7% 17% 42% 30% 3.87 .01 6,5653% 7% 21% 37% 31% 3.84 .04 8964% 6% 14% 42% 33% 3.93 .03 1,2903% 5% 15% 41% 35% 4.00 .04 628
11% 11% 22% 56% 4.22 .36 9 17% 58% 8% 17% 3.25 .28 12
4% 8% 20% 40% 28% 3.81 .00 62,7644% 8% 18% 41% 29% 3.82 .01 41,520
10% 9% 21% 39% 21% 3.52 .06 3837% 10% 26% 35% 22% 3.56 .04 7305% 8% 20% 38% 29% 3.77 .04 6723% 5% 12% 43% 37% 4.05 .03 1,2675% 9% 22% 41% 24% 3.71 .00 61,7844% 6% 16% 40% 35% 3.97 .00 42,8544% 6% 15% 41% 34% 3.95 .02 1,9393% 6% 15% 42% 33% 3.96 .01 8,9847% 13% 23% 38% 19% 3.50 .01 8,6363% 7% 19% 42% 28% 3.85 .01 27,0505% 8% 21% 38% 28% 3.76 .01 23,7085% 8% 21% 40% 26% 3.76 .01 18,4333% 6% 17% 42% 32% 3.94 .01 19,0934% 6% 15% 41% 34% 3.95 .02 1,9394% 8% 19% 40% 29% 3.81 .00 80,4544% 8% 19% 40% 28% 3.80 .01 25,4504% 6% 15% 41% 34% 3.95 .02 1,9394% 7% 18% 37% 34% 3.89 .02 2,5644% 8% 19% 41% 28% 3.81 .00 103,3404% 6% 15% 41% 34% 3.95 .02 1,9394% 7% 18% 41% 30% 3.87 .00 80,2196% 11% 22% 38% 23% 3.59 .01 22,5956% 7% 17% 37% 33% 3.85 .02 3,0904% 6% 15% 41% 34% 3.95 .02 1,9393% 7% 19% 42% 29% 3.87 .01 5,0354% 8% 19% 40% 29% 3.80 .01 20,9094% 7% 19% 41% 30% 3.86 .01 34,2045% 8% 19% 41% 27% 3.77 .01 45,7564% 6% 21% 43% 25% 3.79 .09 1264% 4% 9% 37% 46% 4.18 .04 6633% 5% 12% 46% 35% 4.06 .05 3967% 9% 20% 40% 25% 3.68 .08 2251% 4% 13% 49% 33% 4.09 .09 825% 8% 19% 38% 29% 3.77 .01 18,7654% 8% 21% 42% 25% 3.75 .01 7,3863% 5% 15% 39% 38% 4.02 .01 15,1893% 6% 16% 40% 35% 3.98 .01 8,2784% 5% 15% 41% 36% 4.00 .02 3,6733% 5% 16% 42% 34% 3.99 .01 6,3203% 6% 15% 36% 40% 4.05 .09 126
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
In general, how satisfied or dissatisfied are you with the diningservices provided by your college/university?
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 1bMean* Importance of Various Items and Satisfaction with Each Item
(as They Apply to the Surveyed Facility in Generalwithout regard to any specific meal)
Aggregated Dining Halls & Retail Units
4.594.104.754.133.954.054.643.994.283.684.533.684.414.064.383.924.253.693.283.644.604.164.603.944.463.954.514.214.574.294.674.214.604.234.544.014.404.444.014.304.104.354.294.004.214.104.044.033.994.08
Food: Overall - IMPORTANCEFood: Overall - SATISFACTIONTaste - IMPORTANCETaste - SATISFACTIONEye appeal - IMPORTANCEEye appeal - SATISFACTIONFreshness - IMPORTANCEFreshness - SATISFACTIONNutritional content - IMPORTANCENutritional content - SATISFACTIONValue - IMPORTANCEValue - SATISFACTIONAvailability of posted menu items - IMPORTANCEAvailability of posted menu items - SATISFACTIONVariety of menu choices - IMPORTANCEVariety of menu choices - SATISFACTIONVariety of healthy menu choices - IMPORTANCEVariety of healthy menu choices - SATISFACTIONVariety of vegetarian menu choices - IMPORTANCEVariety of vegetarian menu choices - SATISFACTIONService: Overall - IMPORTANCEService: Overall - SATISFACTIONSpeed of service - IMPORTANCESpeed of service - SATISFACTIONHours of operation - IMPORTANCEHours of operation - SATISFACTIONHelpfulness of staff - IMPORTANCEHelpfulness of staff - SATISFACTIONFriendliness of staff - IMPORTANCEFriendliness of staff - SATISFACTIONCleanliness: Overall - IMPORTANCECleanliness: Overall - SATISFACTIONCleanliness: Serving areas - IMPORTANCECleanliness: Serving areas - SATISFACTIONCleanliness: Eating areas (tables, chairs, etc.) - IMPORTANCECleanliness: Eating areas (tables, chairs, etc.) - SATISFACTIONLocation - IMPORTANCELocation - SATISFACTIONLayout of facility - IMPORTANCELayout of facility - SATISFACTIONAppearance - IMPORTANCEAppearance - SATISFACTIONAvailability of seating - IMPORTANCEAvailability of seating - SATISFACTIONComfort (seats, temperature, lighting, sound level, etc.) - IMPORTANCEComfort (seats, temperature, lighting, sound level, etc.) - SATISFACTIONEnvironmentally friendly practices related to food - IMPORTANCEEnvironmentally friendly practices related to food - SATISFACTIONSocial/ ethical practices related to food - IMPORTANCESocial/ ethical practices related to food - SATISFACTION
Florida State University
*1 to 5 Scale, Where Higher Mean = Higher Importance/Satisfaction
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 2aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)FOOD: Overall
0% 1% 6% 25% 68% 4.59 .02 1,8850% 1% 8% 27% 64% 4.53 .00 102,6630% 1% 6% 26% 67% 4.59 .02 1,4400% 1% 8% 27% 64% 4.52 .00 57,560
1% 7% 23% 68% 4.59 .03 4450% 1% 8% 27% 64% 4.53 .00 45,1030% 1% 6% 24% 68% 4.58 .02 1,452
8% 35% 57% 4.49 .08 74 1% 5% 26% 69% 4.63 .03 353 17% 83% 4.83 .17 6
0% 1% 9% 27% 63% 4.51 .00 88,2590% 1% 6% 28% 65% 4.56 .01 3,1770% 0% 5% 27% 68% 4.62 .01 10,2711% 2% 7% 23% 67% 4.53 .03 6640% 1% 6% 23% 70% 4.62 .02 729
2% 10% 18% 70% 4.56 .07 1240% 2% 5% 23% 70% 4.61 .04 251
6% 29% 65% 4.60 .05 1391% 2% 10% 32% 56% 4.42 .05 199
10% 30% 60% 4.30 .40 100% 1% 9% 27% 63% 4.51 .00 34,0100% 1% 9% 27% 63% 4.52 .01 18,0770% 1% 8% 26% 64% 4.52 .01 15,0430% 1% 8% 26% 64% 4.52 .01 14,0020% 1% 9% 32% 59% 4.47 .01 6,1551% 1% 9% 28% 61% 4.49 .03 8360% 1% 6% 23% 70% 4.63 .02 1,2490% 1% 7% 28% 63% 4.53 .03 614
14% 43% 43% 4.29 .29 77% 13% 53% 27% 3.93 .27 150% 1% 7% 26% 65% 4.56 .00 59,6110% 1% 9% 28% 61% 4.48 .00 41,2691% 3% 13% 26% 57% 4.37 .04 3742% 2% 13% 25% 58% 4.36 .03 7190% 1% 6% 23% 70% 4.62 .03 6730% 1% 6% 26% 67% 4.57 .02 1,2120% 1% 9% 27% 64% 4.52 .00 59,5920% 1% 8% 27% 64% 4.54 .00 41,6100% 1% 6% 25% 68% 4.59 .02 1,8850% 1% 8% 29% 62% 4.51 .01 9,0900% 1% 8% 29% 62% 4.53 .01 8,2550% 1% 8% 28% 62% 4.50 .00 26,6680% 1% 8% 25% 66% 4.55 .00 23,0630% 1% 9% 26% 64% 4.52 .01 17,2250% 1% 8% 27% 65% 4.54 .01 18,3620% 1% 6% 25% 68% 4.59 .02 1,8850% 1% 8% 27% 63% 4.52 .00 78,2600% 1% 7% 26% 65% 4.55 .00 24,4030% 1% 6% 25% 68% 4.59 .02 1,8850% 1% 7% 28% 63% 4.52 .01 2,5290% 1% 8% 27% 64% 4.53 .00 100,1340% 1% 6% 25% 68% 4.59 .02 1,8850% 1% 8% 27% 63% 4.52 .00 78,5010% 1% 7% 27% 65% 4.54 .00 21,2581% 1% 8% 25% 65% 4.52 .01 2,9040% 1% 6% 25% 68% 4.59 .02 1,8850% 1% 7% 27% 66% 4.58 .01 4,9960% 1% 8% 26% 65% 4.54 .01 20,2200% 1% 9% 27% 63% 4.51 .00 32,5970% 1% 8% 27% 63% 4.52 .00 44,8501% 5% 29% 65% 4.58 .06 1370% 1% 5% 22% 71% 4.64 .03 6451% 2% 6% 29% 63% 4.53 .04 376
1% 8% 23% 69% 4.59 .05 200 7% 35% 57% 4.50 .07 82
0% 1% 9% 27% 62% 4.50 .01 18,2880% 1% 8% 29% 62% 4.52 .01 7,2270% 1% 7% 25% 66% 4.56 .01 14,6591% 1% 8% 28% 62% 4.50 .01 7,7290% 1% 6% 24% 70% 4.62 .01 3,6050% 1% 9% 29% 61% 4.48 .01 5,9341% 1% 8% 22% 69% 4.57 .07 118
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Food: Overall
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 2bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)FOOD: Overall
3% 5% 13% 37% 42% 4.10 .02 2,3293% 7% 19% 42% 28% 3.84 .00 122,9022% 3% 10% 37% 48% 4.24 .02 1,7763% 6% 15% 41% 35% 3.98 .00 69,0834% 10% 24% 39% 22% 3.65 .05 5534% 10% 24% 43% 20% 3.65 .00 53,8193% 6% 14% 36% 41% 4.08 .02 1,7573% 6% 4% 48% 39% 4.13 .10 963% 3% 11% 39% 44% 4.18 .04 467
11% 56% 33% 4.22 .22 93% 8% 20% 42% 26% 3.80 .00 104,6744% 8% 14% 39% 35% 3.93 .02 4,0533% 5% 13% 38% 40% 4.08 .01 12,9923% 4% 14% 33% 47% 4.16 .03 8223% 8% 17% 35% 38% 3.96 .04 8741% 5% 10% 37% 47% 4.23 .07 1542% 4% 8% 36% 50% 4.29 .05 2951% 2% 15% 37% 45% 4.24 .06 1744% 4% 12% 42% 38% 4.06 .07 248
42% 25% 33% 3.92 .26 123% 8% 22% 42% 25% 3.77 .01 40,0094% 9% 22% 41% 24% 3.72 .01 21,6654% 8% 19% 42% 28% 3.83 .01 17,8643% 7% 17% 43% 30% 3.90 .01 16,4663% 6% 16% 44% 30% 3.91 .01 7,4383% 6% 21% 36% 34% 3.92 .03 1,0503% 5% 13% 35% 44% 4.13 .03 1,5553% 5% 13% 43% 37% 4.05 .04 748
11% 33% 22% 33% 3.78 .36 9 6% 18% 53% 24% 3.94 .20 17
3% 8% 19% 41% 29% 3.85 .00 72,5334% 7% 19% 43% 27% 3.83 .00 48,2548% 9% 20% 39% 25% 3.63 .06 4387% 10% 26% 35% 22% 3.56 .04 8433% 8% 18% 35% 36% 3.92 .04 8143% 3% 10% 39% 45% 4.20 .02 1,5154% 9% 23% 42% 23% 3.71 .00 70,2993% 5% 14% 42% 36% 4.02 .00 50,8763% 5% 13% 37% 42% 4.10 .02 2,3292% 6% 16% 44% 32% 3.98 .01 10,5515% 12% 23% 40% 20% 3.56 .01 9,9933% 7% 19% 45% 27% 3.86 .01 31,2714% 8% 21% 39% 28% 3.79 .01 27,2864% 8% 21% 41% 27% 3.79 .01 21,0213% 6% 16% 42% 33% 3.97 .01 22,7803% 5% 13% 37% 42% 4.10 .02 2,3293% 7% 19% 42% 29% 3.85 .00 94,2823% 8% 20% 42% 27% 3.81 .01 28,6203% 5% 13% 37% 42% 4.10 .02 2,3294% 7% 17% 39% 33% 3.91 .02 3,1573% 8% 19% 42% 28% 3.84 .00 119,7453% 5% 13% 37% 42% 4.10 .02 2,3293% 7% 19% 43% 29% 3.89 .00 93,4495% 10% 21% 39% 24% 3.66 .01 26,0194% 7% 16% 38% 34% 3.91 .02 3,4343% 5% 13% 37% 42% 4.10 .02 2,3292% 6% 20% 44% 28% 3.90 .01 5,9084% 7% 19% 41% 30% 3.85 .01 24,3353% 7% 20% 42% 29% 3.87 .01 39,2044% 8% 19% 42% 27% 3.80 .00 53,4554% 5% 20% 51% 20% 3.79 .07 1622% 2% 4% 32% 59% 4.43 .03 8031% 3% 9% 40% 46% 4.28 .04 4504% 8% 20% 35% 34% 3.88 .07 2662% 1% 11% 43% 43% 4.24 .09 954% 8% 18% 41% 29% 3.83 .01 21,6523% 7% 19% 44% 27% 3.85 .01 8,6443% 4% 12% 39% 42% 4.13 .01 17,6392% 5% 14% 40% 39% 4.08 .01 9,3142% 4% 12% 39% 42% 4.15 .01 4,4392% 5% 16% 44% 33% 4.02 .01 7,2473% 9% 14% 35% 40% 4.01 .09 148
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Food: Overall
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 3aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)FOOD: Taste
0% 0% 4% 16% 80% 4.75 .01 1,8800% 1% 5% 20% 74% 4.67 .00 102,8740% 0% 4% 16% 80% 4.75 .01 1,4370% 1% 5% 19% 75% 4.67 .00 57,685
0% 3% 16% 80% 4.75 .03 4430% 1% 5% 20% 74% 4.67 .00 45,1890% 1% 4% 15% 80% 4.74 .02 1,449
4% 19% 76% 4.72 .06 72 0% 2% 17% 80% 4.77 .03 353 17% 83% 4.83 .17 6
0% 1% 6% 20% 73% 4.66 .00 88,3760% 0% 3% 20% 76% 4.71 .01 3,2200% 0% 2% 15% 82% 4.79 .00 10,3051% 1% 6% 18% 74% 4.64 .03 6650% 1% 4% 14% 82% 4.77 .02 725
2% 15% 82% 4.80 .04 123 0% 3% 12% 84% 4.81 .03 251
1% 1% 2% 19% 76% 4.69 .06 1360% 0% 9% 23% 68% 4.56 .05 204
30% 70% 4.70 .15 100% 1% 5% 19% 74% 4.67 .00 34,0820% 1% 6% 20% 73% 4.65 .00 18,1020% 1% 5% 20% 73% 4.65 .01 15,0570% 1% 5% 20% 74% 4.66 .01 14,0000% 1% 6% 23% 70% 4.62 .01 6,161
0% 5% 21% 74% 4.67 .02 838 0% 3% 13% 84% 4.80 .01 1,248
0% 1% 5% 22% 72% 4.65 .03 610 14% 14% 71% 4.57 .30 7 7% 7% 40% 47% 4.27 .23 15
0% 0% 4% 18% 78% 4.72 .00 59,7610% 1% 6% 23% 70% 4.60 .00 41,2942% 2% 12% 20% 66% 4.46 .04 3861% 1% 9% 19% 70% 4.56 .03 723
0% 3% 14% 83% 4.79 .02 6690% 0% 4% 17% 78% 4.73 .02 1,2110% 1% 5% 20% 74% 4.66 .00 59,7200% 1% 5% 19% 76% 4.69 .00 41,6710% 0% 4% 16% 80% 4.75 .01 1,8800% 1% 5% 20% 74% 4.67 .01 9,1380% 1% 5% 22% 73% 4.66 .01 8,2650% 1% 5% 21% 73% 4.66 .00 26,7290% 1% 5% 19% 75% 4.67 .00 23,1080% 1% 5% 20% 74% 4.66 .00 17,2610% 1% 5% 18% 76% 4.70 .00 18,3730% 0% 4% 16% 80% 4.75 .01 1,8800% 1% 5% 20% 74% 4.67 .00 78,3620% 1% 5% 19% 75% 4.68 .00 24,5120% 0% 4% 16% 80% 4.75 .01 1,8800% 1% 5% 18% 76% 4.69 .01 2,5380% 1% 5% 20% 74% 4.67 .00 100,3360% 0% 4% 16% 80% 4.75 .01 1,8800% 1% 5% 20% 74% 4.67 .00 78,6420% 1% 5% 19% 75% 4.68 .00 21,3310% 1% 4% 15% 80% 4.73 .01 2,9010% 0% 4% 16% 80% 4.75 .01 1,8800% 0% 4% 19% 76% 4.71 .01 5,0330% 1% 5% 19% 74% 4.67 .00 20,2650% 1% 5% 20% 74% 4.66 .00 32,6880% 1% 5% 20% 74% 4.67 .00 44,888
1% 1% 16% 82% 4.79 .04 1380% 1% 4% 14% 81% 4.75 .02 6390% 0% 4% 17% 79% 4.74 .03 3821% 1% 4% 15% 80% 4.74 .04 198
3% 24% 74% 4.71 .06 800% 1% 6% 20% 73% 4.65 .00 18,4010% 1% 5% 21% 74% 4.67 .01 7,2540% 1% 4% 18% 77% 4.70 .01 14,6400% 1% 5% 20% 75% 4.67 .01 7,7480% 0% 3% 15% 81% 4.76 .01 3,6120% 1% 6% 23% 70% 4.61 .01 5,9111% 1% 5% 14% 79% 4.70 .06 119
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Taste
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 3bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)FOOD: Taste
3% 6% 12% 33% 46% 4.13 .02 2,3334% 9% 20% 39% 29% 3.81 .00 122,7862% 4% 8% 32% 53% 4.31 .02 1,7773% 6% 15% 39% 37% 4.01 .00 69,0056% 13% 24% 35% 22% 3.55 .05 5564% 12% 27% 39% 18% 3.54 .00 53,7813% 7% 12% 31% 46% 4.10 .03 1,7592% 1% 18% 41% 37% 4.11 .09 992% 3% 11% 38% 45% 4.21 .04 466
11% 44% 44% 4.33 .24 94% 9% 22% 39% 27% 3.76 .00 104,5694% 6% 15% 39% 36% 3.97 .02 4,0593% 5% 13% 38% 42% 4.11 .01 12,9663% 4% 14% 32% 46% 4.15 .04 8234% 10% 15% 29% 43% 3.96 .04 8731% 5% 8% 32% 53% 4.31 .07 1572% 5% 7% 36% 51% 4.28 .05 2921% 3% 14% 30% 51% 4.26 .07 1744% 5% 10% 35% 47% 4.16 .07 251
25% 42% 33% 4.08 .23 124% 10% 23% 38% 24% 3.69 .01 39,9924% 10% 23% 38% 25% 3.68 .01 21,6314% 8% 20% 40% 28% 3.81 .01 17,8493% 7% 19% 40% 31% 3.88 .01 16,4383% 7% 17% 41% 31% 3.91 .01 7,4283% 8% 20% 35% 33% 3.85 .03 1,0494% 6% 11% 32% 48% 4.15 .03 1,5602% 7% 14% 36% 41% 4.08 .04 747
22% 22% 11% 44% 3.78 .43 9 6% 29% 29% 35% 3.94 .23 17
3% 9% 20% 38% 29% 3.82 .00 72,4694% 8% 21% 40% 28% 3.79 .00 48,1907% 10% 22% 34% 27% 3.63 .06 4418% 9% 26% 33% 25% 3.58 .04 8414% 10% 15% 30% 41% 3.92 .04 8122% 4% 11% 35% 49% 4.24 .02 1,5214% 11% 24% 39% 23% 3.65 .00 70,2503% 6% 15% 39% 37% 4.03 .00 50,7863% 6% 12% 33% 46% 4.13 .02 2,3332% 7% 18% 41% 33% 3.95 .01 10,5466% 13% 24% 38% 20% 3.54 .01 9,9903% 8% 20% 42% 28% 3.83 .01 31,2264% 9% 21% 37% 28% 3.75 .01 27,2614% 10% 23% 37% 27% 3.72 .01 21,0373% 7% 17% 39% 35% 3.96 .01 22,7263% 6% 12% 33% 46% 4.13 .02 2,3334% 9% 20% 39% 29% 3.81 .00 94,1994% 9% 21% 39% 27% 3.78 .01 28,5873% 6% 12% 33% 46% 4.13 .02 2,3333% 8% 17% 38% 34% 3.91 .02 3,1584% 9% 20% 39% 29% 3.80 .00 119,6283% 6% 12% 33% 46% 4.13 .02 2,3333% 8% 20% 40% 29% 3.85 .00 93,3256% 11% 21% 36% 26% 3.65 .01 26,0205% 8% 19% 35% 34% 3.84 .02 3,4413% 6% 12% 33% 46% 4.13 .02 2,3332% 8% 21% 41% 27% 3.84 .01 5,8934% 8% 20% 39% 30% 3.83 .01 24,3093% 8% 21% 39% 29% 3.83 .01 39,1944% 9% 20% 38% 28% 3.77 .00 53,3902% 7% 19% 47% 24% 3.84 .07 1652% 2% 6% 26% 63% 4.46 .03 8011% 3% 7% 33% 56% 4.41 .04 4525% 8% 12% 37% 39% 3.97 .07 2652% 1% 7% 48% 41% 4.26 .08 944% 8% 18% 39% 31% 3.85 .01 21,6433% 8% 18% 42% 30% 3.89 .01 8,6412% 5% 12% 36% 45% 4.16 .01 17,6313% 5% 14% 37% 42% 4.11 .01 9,3112% 5% 12% 37% 45% 4.18 .01 4,4242% 5% 16% 42% 35% 4.03 .01 7,2073% 7% 16% 36% 38% 4.00 .08 148
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Taste
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 4aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)FOOD: Eye appeal
2% 10% 18% 34% 37% 3.95 .02 1,8753% 11% 20% 34% 33% 3.83 .00 102,5101% 9% 17% 34% 39% 3.99 .03 1,4322% 9% 18% 34% 37% 3.93 .00 57,4952% 11% 21% 35% 31% 3.82 .05 4433% 13% 22% 34% 28% 3.71 .01 45,0152% 11% 19% 32% 36% 3.88 .03 1,4421% 4% 21% 47% 27% 3.95 .10 730% 4% 12% 39% 45% 4.25 .04 354
17% 50% 33% 4.17 .31 63% 12% 21% 33% 31% 3.79 .00 88,0502% 7% 17% 39% 35% 3.98 .02 3,2081% 5% 13% 39% 42% 4.17 .01 10,2942% 5% 17% 29% 47% 4.14 .04 6702% 11% 20% 33% 34% 3.85 .04 7192% 13% 19% 28% 39% 3.90 .10 1201% 8% 15% 30% 46% 4.12 .06 2522% 22% 12% 25% 39% 3.78 .11 1382% 10% 26% 38% 24% 3.73 .07 203
10% 60% 30% 4.00 .37 103% 12% 21% 33% 30% 3.75 .01 33,9343% 13% 21% 33% 31% 3.76 .01 18,0303% 12% 20% 33% 33% 3.82 .01 15,0243% 11% 20% 33% 34% 3.85 .01 13,9442% 12% 20% 36% 30% 3.79 .01 6,1482% 9% 18% 34% 37% 3.96 .04 8331% 8% 16% 34% 41% 4.06 .03 1,2442% 11% 22% 35% 30% 3.79 .04 609
14% 29% 43% 14% 2.57 .37 77% 53% 27% 13% 2.47 .22 152% 10% 18% 35% 35% 3.92 .00 59,6263% 13% 22% 33% 29% 3.71 .01 41,0914% 15% 24% 21% 36% 3.70 .06 3755% 16% 23% 30% 27% 3.58 .04 7272% 11% 21% 32% 34% 3.86 .04 6632% 9% 16% 35% 38% 4.00 .03 1,2123% 13% 21% 33% 30% 3.74 .00 59,4752% 9% 18% 35% 37% 3.96 .01 41,5662% 10% 18% 34% 37% 3.95 .02 1,8753% 12% 21% 37% 28% 3.74 .01 9,0983% 13% 23% 34% 27% 3.68 .01 8,2453% 12% 21% 35% 30% 3.77 .01 26,6472% 9% 18% 33% 37% 3.93 .01 23,0213% 11% 19% 32% 35% 3.87 .01 17,1762% 10% 19% 33% 35% 3.88 .01 18,3232% 10% 18% 34% 37% 3.95 .02 1,8752% 11% 20% 34% 33% 3.84 .00 78,0933% 12% 20% 34% 32% 3.80 .01 24,4172% 10% 18% 34% 37% 3.95 .02 1,8752% 7% 17% 35% 39% 4.00 .02 2,5283% 11% 20% 34% 33% 3.83 .00 99,9822% 10% 18% 34% 37% 3.95 .02 1,8752% 11% 20% 34% 32% 3.83 .00 78,3453% 13% 20% 33% 31% 3.77 .01 21,2661% 4% 11% 32% 53% 4.31 .02 2,8992% 10% 18% 34% 37% 3.95 .02 1,8753% 12% 20% 35% 31% 3.78 .02 5,0192% 9% 18% 34% 36% 3.93 .01 20,2092% 10% 19% 34% 34% 3.87 .01 32,5303% 12% 21% 34% 30% 3.77 .01 44,7522% 7% 20% 32% 39% 3.99 .09 1371% 10% 18% 32% 39% 3.97 .04 6341% 8% 16% 37% 38% 4.02 .05 3812% 11% 15% 33% 39% 3.97 .08 198
10% 11% 40% 39% 4.09 .10 822% 9% 18% 34% 37% 3.95 .01 18,3083% 13% 21% 34% 29% 3.75 .01 7,2322% 8% 17% 33% 39% 4.00 .01 14,5942% 9% 17% 35% 37% 3.97 .01 7,7302% 9% 16% 35% 38% 3.99 .02 3,6052% 10% 20% 35% 34% 3.88 .01 5,9061% 6% 13% 28% 53% 4.26 .09 120
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Eye appeal
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 4bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)FOOD: Eye appeal
3% 6% 15% 35% 41% 4.05 .02 2,3183% 9% 23% 36% 29% 3.78 .00 122,3932% 4% 13% 34% 47% 4.20 .02 1,7623% 7% 20% 36% 35% 3.94 .00 68,8175% 13% 23% 36% 23% 3.58 .05 5564% 11% 28% 36% 21% 3.59 .00 53,5763% 6% 16% 33% 41% 4.03 .03 1,7501% 8% 18% 39% 34% 3.97 .10 973% 5% 11% 40% 42% 4.13 .05 462
22% 44% 33% 4.11 .26 93% 9% 25% 36% 27% 3.74 .00 104,2323% 6% 18% 38% 35% 3.95 .02 4,0432% 5% 15% 38% 40% 4.08 .01 12,9143% 5% 15% 32% 45% 4.13 .04 8254% 8% 18% 32% 38% 3.92 .04 8683% 5% 12% 34% 46% 4.17 .08 1552% 2% 13% 35% 48% 4.25 .05 2952% 5% 19% 29% 45% 4.11 .08 1723% 7% 15% 35% 40% 4.02 .07 248
25% 42% 33% 4.08 .23 123% 9% 26% 36% 26% 3.71 .01 39,8704% 11% 26% 34% 24% 3.65 .01 21,5544% 9% 23% 36% 28% 3.75 .01 17,7723% 8% 23% 37% 29% 3.81 .01 16,3873% 6% 20% 40% 31% 3.91 .01 7,4153% 7% 20% 35% 34% 3.90 .03 1,0493% 6% 14% 32% 44% 4.09 .03 1,5513% 7% 17% 39% 35% 3.97 .04 741
11% 11% 56% 22% 3.67 .44 9 6% 24% 47% 24% 3.88 .21 17
3% 9% 22% 36% 30% 3.81 .00 72,3064% 8% 25% 36% 27% 3.75 .00 47,9668% 9% 23% 36% 24% 3.59 .06 4396% 11% 31% 29% 24% 3.53 .04 8384% 8% 18% 33% 36% 3.89 .04 8062% 5% 13% 35% 44% 4.14 .03 1,5124% 10% 27% 35% 24% 3.65 .00 70,0193% 6% 19% 37% 36% 3.97 .00 50,6293% 6% 15% 35% 41% 4.05 .02 2,3182% 7% 23% 38% 31% 3.88 .01 10,5285% 12% 28% 35% 20% 3.53 .01 9,9413% 8% 23% 38% 28% 3.80 .01 31,1324% 9% 24% 34% 29% 3.75 .01 27,1974% 9% 24% 35% 28% 3.75 .01 20,9353% 7% 21% 36% 33% 3.90 .01 22,6603% 6% 15% 35% 41% 4.05 .02 2,3183% 8% 23% 36% 29% 3.79 .00 93,8963% 9% 24% 36% 27% 3.75 .01 28,4973% 6% 15% 35% 41% 4.05 .02 2,3184% 8% 21% 34% 33% 3.83 .02 3,1533% 9% 23% 36% 29% 3.78 .00 119,2403% 6% 15% 35% 41% 4.05 .02 2,3183% 8% 23% 37% 29% 3.82 .00 93,0125% 11% 24% 34% 25% 3.64 .01 25,9545% 9% 19% 33% 34% 3.81 .02 3,4273% 6% 15% 35% 41% 4.05 .02 2,3182% 8% 24% 38% 27% 3.81 .01 5,8794% 8% 23% 35% 30% 3.79 .01 24,2503% 8% 24% 36% 29% 3.80 .01 39,0494% 9% 23% 36% 28% 3.76 .00 53,2152% 9% 29% 42% 18% 3.64 .08 1623% 4% 10% 30% 53% 4.27 .03 7930% 2% 11% 36% 51% 4.36 .04 4503% 5% 15% 37% 40% 4.06 .06 2622% 4% 12% 43% 39% 4.13 .09 954% 9% 22% 36% 29% 3.77 .01 21,5643% 8% 24% 39% 27% 3.80 .01 8,6052% 5% 17% 35% 41% 4.06 .01 17,5842% 5% 16% 34% 43% 4.12 .01 9,3091% 5% 16% 36% 42% 4.12 .01 4,4142% 6% 21% 38% 33% 3.95 .01 7,1932% 3% 14% 37% 44% 4.18 .08 148
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Eye appeal
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 5aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)FOOD: Freshness
0% 1% 5% 21% 72% 4.64 .01 1,8660% 1% 7% 24% 68% 4.59 .00 102,2960% 1% 5% 21% 72% 4.64 .02 1,4240% 1% 7% 23% 69% 4.59 .00 57,3550% 1% 5% 20% 73% 4.66 .03 4420% 1% 7% 25% 67% 4.58 .00 44,9410% 1% 6% 22% 70% 4.61 .02 1,435
4% 24% 72% 4.68 .06 74 2% 18% 80% 4.77 .03 351 17% 83% 4.83 .17 6
0% 1% 7% 25% 67% 4.56 .00 87,8621% 0% 4% 20% 75% 4.69 .01 3,2050% 0% 3% 17% 79% 4.75 .01 10,2621% 1% 8% 19% 71% 4.59 .03 664
1% 6% 22% 71% 4.63 .02 7191% 3% 25% 72% 4.67 .06 1200% 2% 6% 15% 76% 4.64 .05 2471% 2% 6% 27% 64% 4.52 .07 1380% 1% 9% 23% 66% 4.53 .05 201
10% 30% 60% 4.50 .22 100% 1% 7% 24% 67% 4.57 .00 33,8300% 1% 8% 25% 66% 4.56 .01 17,9740% 1% 7% 25% 66% 4.55 .01 15,0040% 1% 7% 24% 67% 4.57 .01 13,9300% 1% 6% 25% 67% 4.58 .01 6,1440% 0% 7% 23% 69% 4.60 .02 8370% 1% 4% 18% 78% 4.72 .02 1,2340% 1% 9% 27% 63% 4.51 .03 611
57% 43% 4.43 .20 7 14% 7% 57% 21% 3.86 .25 14
0% 1% 5% 20% 75% 4.68 .00 59,5121% 1% 9% 30% 59% 4.46 .00 40,9822% 4% 13% 27% 55% 4.30 .05 3791% 2% 12% 27% 58% 4.39 .03 722
1% 5% 22% 72% 4.64 .02 6630% 1% 5% 21% 73% 4.65 .02 1,2030% 1% 7% 25% 67% 4.57 .00 59,3720% 1% 6% 22% 71% 4.62 .00 41,4590% 1% 5% 21% 72% 4.64 .01 1,8660% 1% 7% 26% 66% 4.57 .01 9,0900% 1% 7% 25% 67% 4.58 .01 8,2240% 1% 7% 25% 67% 4.57 .00 26,5840% 1% 7% 22% 70% 4.60 .00 22,9710% 1% 7% 23% 68% 4.58 .01 17,1490% 1% 6% 22% 70% 4.62 .00 18,2780% 1% 5% 21% 72% 4.64 .01 1,8660% 1% 7% 23% 68% 4.59 .00 77,9330% 1% 7% 25% 68% 4.58 .00 24,3630% 1% 5% 21% 72% 4.64 .01 1,8660% 1% 6% 21% 72% 4.63 .01 2,5230% 1% 7% 24% 68% 4.59 .00 99,7730% 1% 5% 21% 72% 4.64 .01 1,8660% 1% 7% 24% 68% 4.59 .00 78,2220% 1% 7% 24% 68% 4.58 .00 21,1820% 1% 5% 21% 72% 4.64 .01 2,8920% 1% 5% 21% 72% 4.64 .01 1,8660% 1% 6% 23% 71% 4.63 .01 4,9980% 1% 7% 22% 70% 4.61 .00 20,1600% 1% 7% 24% 68% 4.58 .00 32,4790% 1% 7% 25% 67% 4.58 .00 44,659
1% 5% 24% 70% 4.62 .06 1360% 1% 6% 20% 73% 4.64 .03 6331% 1% 4% 22% 73% 4.66 .03 376
1% 8% 23% 69% 4.59 .05 197 4% 23% 73% 4.70 .06 82
0% 1% 7% 23% 68% 4.57 .01 18,2550% 1% 7% 26% 66% 4.57 .01 7,2250% 1% 6% 22% 71% 4.62 .01 14,5610% 1% 6% 23% 70% 4.61 .01 7,7021% 1% 5% 22% 73% 4.65 .01 3,5890% 1% 8% 24% 67% 4.56 .01 5,9021% 2% 7% 17% 74% 4.62 .07 121
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Freshness
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 5bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)FOOD: Freshness
4% 8% 15% 32% 41% 3.99 .02 2,3165% 11% 23% 33% 28% 3.70 .00 122,3233% 5% 14% 32% 46% 4.14 .02 1,7644% 8% 20% 33% 35% 3.87 .00 68,7127% 16% 21% 30% 26% 3.51 .05 5526% 14% 27% 33% 20% 3.47 .00 53,6114% 9% 17% 31% 40% 3.93 .03 1,7472% 4% 13% 40% 40% 4.12 .10 973% 5% 11% 33% 48% 4.18 .05 463
22% 22% 56% 4.33 .29 95% 12% 24% 33% 26% 3.63 .00 104,2023% 7% 16% 34% 40% 4.01 .02 4,0312% 6% 13% 34% 45% 4.13 .01 12,9053% 5% 17% 27% 48% 4.13 .04 8145% 12% 18% 30% 35% 3.77 .04 8704% 7% 15% 28% 46% 4.06 .09 1553% 3% 16% 31% 47% 4.18 .06 2901% 9% 16% 27% 46% 4.07 .08 1713% 6% 15% 36% 40% 4.05 .06 249
8% 8% 67% 17% 3.92 .23 125% 13% 26% 32% 24% 3.56 .01 39,8646% 13% 25% 32% 23% 3.53 .01 21,5325% 11% 23% 34% 27% 3.66 .01 17,7854% 10% 22% 34% 29% 3.75 .01 16,3943% 8% 18% 37% 34% 3.91 .01 7,4064% 9% 21% 32% 34% 3.82 .03 1,0384% 8% 16% 29% 43% 4.00 .03 1,5483% 8% 15% 36% 38% 3.99 .04 743
22% 11% 56% 11% 3.22 .49 9 25% 19% 31% 25% 3.56 .29 16
5% 12% 22% 32% 29% 3.69 .00 72,2114% 10% 23% 35% 28% 3.71 .01 47,982
10% 11% 23% 31% 26% 3.52 .06 4416% 15% 24% 33% 22% 3.48 .04 8366% 13% 19% 28% 34% 3.72 .04 8103% 5% 13% 33% 45% 4.14 .03 1,5066% 14% 26% 33% 22% 3.51 .00 70,0513% 7% 18% 34% 38% 3.96 .00 50,5404% 8% 15% 32% 41% 3.99 .02 2,3163% 9% 22% 35% 30% 3.80 .01 10,4968% 16% 26% 30% 20% 3.40 .01 9,9474% 11% 23% 35% 27% 3.70 .01 31,1155% 12% 23% 32% 28% 3.65 .01 27,1675% 11% 23% 33% 29% 3.70 .01 20,9384% 9% 20% 34% 34% 3.84 .01 22,6604% 8% 15% 32% 41% 3.99 .02 2,3165% 11% 22% 33% 29% 3.71 .00 93,8675% 12% 24% 33% 27% 3.65 .01 28,4564% 8% 15% 32% 41% 3.99 .02 2,3165% 10% 20% 32% 33% 3.79 .02 3,1465% 11% 23% 33% 28% 3.70 .00 119,1774% 8% 15% 32% 41% 3.99 .02 2,3164% 10% 23% 34% 29% 3.74 .00 93,0077% 13% 23% 31% 26% 3.55 .01 25,9035% 10% 18% 31% 36% 3.84 .02 3,4134% 8% 15% 32% 41% 3.99 .02 2,3163% 10% 23% 36% 27% 3.74 .01 5,8775% 11% 23% 32% 29% 3.70 .01 24,2064% 11% 22% 33% 30% 3.74 .01 39,0465% 11% 23% 33% 27% 3.66 .00 53,1942% 10% 24% 40% 24% 3.75 .08 1652% 4% 11% 28% 55% 4.29 .03 7971% 3% 15% 35% 47% 4.24 .04 4467% 11% 16% 30% 36% 3.78 .08 2631% 4% 10% 45% 40% 4.18 .09 935% 10% 22% 33% 30% 3.71 .01 21,5444% 10% 23% 35% 28% 3.75 .01 8,6083% 6% 17% 32% 41% 4.02 .01 17,5592% 7% 17% 33% 41% 4.03 .01 9,2703% 6% 15% 34% 42% 4.07 .02 4,4003% 9% 21% 35% 32% 3.85 .01 7,1823% 5% 16% 33% 44% 4.10 .08 149
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Freshness
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 6aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)FOOD: Nutritional content
1% 5% 13% 28% 54% 4.28 .02 1,8781% 3% 11% 28% 56% 4.35 .00 102,0142% 5% 13% 28% 52% 4.23 .03 1,4371% 3% 12% 28% 55% 4.32 .00 57,1740% 3% 10% 26% 60% 4.43 .04 4411% 3% 11% 28% 58% 4.39 .00 44,8401% 5% 13% 26% 55% 4.27 .03 1,443
3% 11% 34% 52% 4.35 .09 712% 2% 11% 34% 51% 4.30 .05 358
17% 33% 50% 4.33 .33 61% 3% 12% 28% 56% 4.35 .00 87,6572% 2% 9% 28% 60% 4.43 .02 3,1791% 3% 10% 31% 56% 4.37 .01 10,2322% 2% 11% 26% 58% 4.35 .04 6541% 6% 12% 26% 55% 4.28 .04 725
3% 12% 26% 59% 4.40 .08 1212% 8% 13% 21% 56% 4.21 .07 2521% 5% 14% 29% 51% 4.22 .08 1361% 4% 16% 29% 51% 4.25 .07 199
10% 30% 60% 4.50 .22 101% 3% 12% 27% 57% 4.35 .00 33,7771% 3% 12% 28% 56% 4.35 .01 17,9401% 4% 12% 28% 55% 4.33 .01 14,9581% 3% 12% 28% 56% 4.34 .01 13,8871% 3% 11% 30% 55% 4.37 .01 6,1281% 3% 11% 26% 59% 4.38 .03 8301% 4% 11% 26% 58% 4.35 .03 1,2462% 6% 15% 30% 47% 4.14 .04 611
14% 43% 43% 4.14 .40 7 14% 21% 50% 14% 3.64 .25 14
1% 2% 9% 26% 62% 4.46 .00 59,3602% 4% 15% 31% 48% 4.20 .00 40,8923% 5% 16% 24% 52% 4.18 .05 3802% 4% 17% 26% 51% 4.19 .04 7041% 5% 12% 26% 56% 4.30 .04 6691% 4% 13% 28% 53% 4.27 .03 1,2091% 3% 11% 28% 57% 4.36 .00 59,2081% 3% 11% 29% 56% 4.34 .00 41,3721% 5% 13% 28% 54% 4.28 .02 1,8781% 3% 12% 30% 54% 4.31 .01 9,0371% 3% 11% 29% 57% 4.37 .01 8,1961% 3% 12% 30% 54% 4.32 .01 26,5011% 3% 11% 27% 58% 4.39 .01 22,8931% 3% 11% 26% 59% 4.39 .01 17,1251% 4% 12% 27% 56% 4.33 .01 18,2621% 5% 13% 28% 54% 4.28 .02 1,8781% 3% 12% 28% 56% 4.34 .00 77,7361% 3% 10% 28% 58% 4.39 .01 24,2781% 5% 13% 28% 54% 4.28 .02 1,8782% 4% 11% 28% 55% 4.32 .02 2,5121% 3% 11% 28% 56% 4.35 .00 99,5021% 5% 13% 28% 54% 4.28 .02 1,8781% 3% 12% 28% 56% 4.35 .00 78,0001% 3% 11% 29% 55% 4.34 .01 21,1271% 2% 7% 23% 67% 4.53 .01 2,8871% 5% 13% 28% 54% 4.28 .02 1,8781% 2% 10% 27% 59% 4.42 .01 4,9821% 3% 11% 28% 57% 4.36 .01 20,0681% 3% 12% 28% 57% 4.36 .00 32,3781% 3% 12% 29% 55% 4.34 .00 44,5861% 4% 12% 27% 56% 4.33 .08 1382% 5% 13% 28% 52% 4.23 .04 6411% 6% 13% 28% 52% 4.25 .05 3763% 7% 17% 25% 49% 4.11 .08 1991% 2% 8% 40% 48% 4.31 .09 831% 3% 11% 27% 57% 4.36 .01 18,2121% 3% 12% 31% 54% 4.33 .01 7,2041% 4% 12% 29% 54% 4.31 .01 14,5172% 4% 12% 29% 54% 4.29 .01 7,6762% 4% 11% 28% 55% 4.31 .02 3,5691% 3% 13% 29% 53% 4.29 .01 5,8843% 4% 14% 26% 53% 4.21 .10 112
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Nutritional content
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 6bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)FOOD: Nutritional content
5% 11% 25% 30% 29% 3.68 .02 2,2977% 13% 27% 31% 23% 3.51 .00 121,1114% 10% 24% 31% 32% 3.78 .03 1,7506% 11% 26% 31% 26% 3.60 .00 67,9489% 15% 27% 28% 21% 3.37 .05 5478% 14% 28% 32% 19% 3.40 .01 53,1636% 12% 27% 28% 27% 3.59 .03 1,7382% 4% 22% 36% 36% 3.99 .10 953% 7% 18% 37% 36% 3.97 .05 455
11% 11% 44% 33% 4.00 .33 97% 13% 28% 31% 21% 3.45 .00 103,3406% 9% 21% 35% 30% 3.75 .02 3,9603% 7% 21% 35% 34% 3.89 .01 12,6454% 6% 23% 29% 38% 3.91 .04 7937% 14% 27% 27% 25% 3.49 .04 8666% 11% 28% 27% 29% 3.61 .09 1544% 8% 24% 32% 32% 3.81 .06 2904% 13% 27% 26% 30% 3.65 .09 1724% 11% 30% 31% 25% 3.63 .07 2459% 27% 27% 27% 9% 3.00 .36 117% 14% 29% 30% 20% 3.40 .01 39,5068% 15% 28% 30% 19% 3.39 .01 21,3727% 13% 28% 31% 22% 3.48 .01 17,6276% 12% 27% 31% 23% 3.53 .01 16,2655% 10% 24% 35% 26% 3.67 .01 7,3636% 13% 26% 28% 26% 3.55 .04 1,0245% 11% 25% 29% 30% 3.68 .03 1,5364% 11% 25% 33% 27% 3.69 .04 736
22% 22% 22% 11% 22% 2.89 .51 9 19% 31% 25% 25% 3.56 .27 16
7% 13% 27% 30% 22% 3.47 .00 71,5675% 11% 27% 33% 23% 3.58 .01 47,452
12% 12% 28% 27% 22% 3.35 .06 4339% 15% 29% 29% 18% 3.33 .04 8178% 14% 28% 27% 24% 3.45 .04 8043% 9% 23% 32% 32% 3.80 .03 1,4938% 15% 29% 30% 18% 3.36 .00 69,4214% 9% 25% 33% 29% 3.72 .00 49,9785% 11% 25% 30% 29% 3.68 .02 2,2974% 12% 27% 34% 23% 3.58 .01 10,402
12% 18% 28% 27% 15% 3.17 .01 9,8786% 12% 28% 33% 21% 3.53 .01 30,7817% 13% 26% 30% 24% 3.50 .01 26,8606% 12% 27% 31% 24% 3.53 .01 20,7516% 11% 26% 31% 26% 3.61 .01 22,4395% 11% 25% 30% 29% 3.68 .02 2,2976% 12% 27% 31% 23% 3.52 .00 92,8447% 13% 27% 32% 21% 3.48 .01 28,2675% 11% 25% 30% 29% 3.68 .02 2,2978% 12% 27% 29% 24% 3.50 .02 3,0726% 13% 27% 31% 23% 3.51 .00 118,0395% 11% 25% 30% 29% 3.68 .02 2,2976% 12% 27% 32% 23% 3.54 .00 92,0879% 14% 27% 29% 20% 3.37 .01 25,6106% 10% 22% 30% 32% 3.70 .02 3,4145% 11% 25% 30% 29% 3.68 .02 2,2975% 12% 28% 33% 22% 3.54 .01 5,8177% 12% 27% 31% 23% 3.52 .01 23,9106% 12% 27% 32% 24% 3.58 .01 38,6567% 13% 27% 31% 21% 3.46 .01 52,7287% 13% 35% 28% 17% 3.33 .09 1632% 8% 22% 29% 38% 3.93 .04 7941% 8% 24% 36% 31% 3.87 .05 4449% 16% 26% 26% 22% 3.37 .08 2572% 7% 18% 43% 29% 3.91 .10 928% 14% 28% 29% 22% 3.44 .01 21,3236% 13% 27% 33% 21% 3.49 .01 8,5194% 9% 25% 31% 31% 3.74 .01 17,3554% 9% 26% 31% 30% 3.74 .01 9,1464% 9% 24% 32% 31% 3.78 .02 4,3326% 11% 26% 33% 25% 3.60 .01 7,1332% 6% 24% 35% 33% 3.90 .09 140
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Nutritional content
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 7aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)FOOD: Value
0% 1% 8% 25% 65% 4.53 .02 1,8491% 2% 11% 28% 57% 4.40 .00 100,7450% 1% 7% 25% 67% 4.56 .02 1,4181% 1% 8% 26% 64% 4.51 .00 57,0201% 2% 11% 27% 59% 4.42 .04 4311% 3% 15% 32% 49% 4.25 .00 43,7250% 2% 9% 25% 64% 4.50 .02 1,423
1% 4% 31% 64% 4.57 .08 721% 0% 4% 27% 68% 4.61 .04 348
17% 83% 4.83 .17 61% 2% 12% 29% 56% 4.37 .00 86,4860% 1% 8% 30% 61% 4.49 .01 3,1600% 1% 5% 26% 68% 4.60 .01 10,1561% 1% 11% 25% 62% 4.46 .03 6501% 2% 11% 24% 63% 4.47 .03 709
2% 9% 21% 68% 4.56 .07 120 2% 8% 24% 66% 4.54 .05 248 1% 7% 28% 64% 4.56 .06 135
0% 1% 9% 25% 64% 4.51 .05 20211% 33% 56% 4.22 .43 9
1% 3% 14% 30% 51% 4.28 .00 33,1061% 2% 13% 29% 55% 4.36 .01 17,7111% 2% 11% 27% 60% 4.43 .01 14,8231% 2% 10% 26% 62% 4.46 .01 13,8200% 1% 8% 28% 63% 4.52 .01 6,0831% 2% 11% 29% 57% 4.40 .03 8190% 1% 7% 23% 68% 4.58 .02 1,2280% 2% 10% 29% 59% 4.43 .03 600
17% 33% 50% 4.33 .33 67% 7% 7% 53% 27% 3.87 .29 151% 2% 10% 28% 60% 4.44 .00 58,4951% 2% 13% 30% 54% 4.33 .00 40,4972% 3% 17% 23% 55% 4.26 .05 3732% 3% 15% 24% 56% 4.31 .04 6931% 2% 10% 25% 62% 4.46 .03 6510% 1% 7% 26% 66% 4.56 .02 1,1981% 3% 14% 30% 52% 4.30 .00 58,1470% 1% 8% 26% 65% 4.53 .00 41,1700% 1% 8% 25% 65% 4.53 .02 1,8491% 2% 10% 29% 58% 4.42 .01 8,9671% 3% 13% 31% 52% 4.31 .01 8,0941% 2% 13% 31% 53% 4.33 .01 26,0781% 2% 11% 27% 59% 4.42 .01 22,6281% 2% 12% 27% 58% 4.40 .01 16,8811% 1% 9% 26% 63% 4.49 .01 18,0970% 1% 8% 25% 65% 4.53 .02 1,8491% 2% 11% 28% 58% 4.41 .00 76,8961% 2% 12% 29% 56% 4.37 .01 23,8490% 1% 8% 25% 65% 4.53 .02 1,8491% 1% 8% 26% 64% 4.52 .02 2,5191% 2% 11% 28% 57% 4.39 .00 98,2260% 1% 8% 25% 65% 4.53 .02 1,8491% 2% 12% 29% 57% 4.39 .00 77,0651% 2% 11% 28% 58% 4.41 .01 20,8371% 1% 7% 23% 67% 4.55 .01 2,8430% 1% 8% 25% 65% 4.53 .02 1,8491% 2% 12% 30% 56% 4.37 .01 4,8631% 2% 12% 28% 58% 4.41 .01 19,8591% 2% 12% 28% 57% 4.39 .00 31,9741% 2% 11% 28% 58% 4.40 .00 44,0491% 1% 11% 24% 64% 4.49 .07 1350% 1% 8% 24% 67% 4.55 .03 6291% 1% 6% 29% 64% 4.55 .04 378
2% 8% 20% 71% 4.60 .05 1951% 1% 28% 69% 4.64 .07 811% 1% 8% 25% 65% 4.53 .01 18,1340% 2% 9% 29% 59% 4.45 .01 7,1651% 1% 8% 25% 65% 4.53 .01 14,4751% 1% 9% 26% 64% 4.50 .01 7,6920% 1% 7% 26% 65% 4.55 .01 3,5561% 1% 8% 27% 63% 4.50 .01 5,8803% 2% 5% 24% 67% 4.51 .08 118
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Value
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 7bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)FOOD: Value
6% 12% 21% 30% 31% 3.68 .03 2,2879% 14% 26% 29% 22% 3.42 .00 120,1505% 11% 20% 32% 32% 3.75 .03 1,7519% 14% 24% 28% 24% 3.43 .00 68,200
10% 15% 23% 26% 27% 3.45 .06 5368% 13% 28% 30% 20% 3.41 .01 51,9507% 13% 23% 29% 28% 3.58 .03 1,7325% 11% 15% 30% 39% 3.85 .12 964% 7% 14% 34% 41% 4.00 .05 450
22% 11% 44% 22% 3.67 .37 99% 14% 27% 29% 21% 3.38 .00 102,2679% 12% 20% 30% 29% 3.59 .02 3,9977% 12% 22% 29% 29% 3.61 .01 12,7146% 10% 16% 28% 40% 3.87 .04 7968% 13% 25% 29% 25% 3.49 .04 8546% 14% 18% 29% 33% 3.70 .10 1543% 11% 22% 30% 34% 3.79 .07 2915% 16% 20% 29% 30% 3.62 .09 1737% 12% 24% 31% 27% 3.57 .08 249
27% 18% 36% 18% 3.45 .34 117% 13% 28% 31% 21% 3.45 .01 38,870
10% 15% 27% 28% 19% 3.30 .01 21,13010% 15% 26% 28% 20% 3.34 .01 17,51810% 15% 25% 29% 21% 3.35 .01 16,212
9% 14% 24% 31% 23% 3.45 .01 7,3509% 12% 25% 28% 26% 3.50 .04 1,0146% 12% 20% 30% 31% 3.69 .03 1,5247% 11% 21% 31% 31% 3.68 .04 737
11% 33% 56% 3.44 .24 9 35% 35% 18% 12% 3.06 .25 17
8% 14% 26% 30% 22% 3.42 .00 70,8279% 14% 25% 29% 23% 3.41 .01 47,238
15% 13% 27% 25% 20% 3.20 .06 43013% 18% 27% 24% 18% 3.15 .04 809
9% 14% 25% 28% 24% 3.44 .04 7924% 11% 19% 32% 34% 3.80 .03 1,4959% 14% 28% 29% 19% 3.36 .00 68,3098% 14% 23% 29% 26% 3.50 .01 50,1346% 12% 21% 30% 31% 3.68 .03 2,2877% 14% 26% 31% 22% 3.48 .01 10,347
13% 18% 26% 27% 16% 3.15 .01 9,7838% 14% 27% 31% 21% 3.43 .01 30,429
11% 13% 25% 28% 23% 3.40 .01 26,6788% 13% 27% 30% 22% 3.44 .01 20,5508% 14% 25% 29% 24% 3.48 .01 22,3636% 12% 21% 30% 31% 3.68 .03 2,2879% 14% 26% 29% 22% 3.42 .00 92,3318% 14% 27% 30% 21% 3.42 .01 27,8196% 12% 21% 30% 31% 3.68 .03 2,287
12% 13% 23% 26% 25% 3.40 .02 3,1069% 14% 26% 29% 22% 3.42 .00 117,0446% 12% 21% 30% 31% 3.68 .03 2,2878% 13% 26% 30% 23% 3.47 .00 91,390
13% 17% 25% 26% 19% 3.23 .01 25,4068% 12% 22% 29% 29% 3.57 .02 3,3546% 12% 21% 30% 31% 3.68 .03 2,2877% 12% 28% 33% 21% 3.49 .02 5,7279% 13% 25% 29% 24% 3.46 .01 23,8167% 14% 26% 30% 23% 3.48 .01 38,265
10% 15% 26% 29% 20% 3.35 .01 52,3429% 13% 31% 32% 15% 3.32 .09 1634% 8% 18% 31% 39% 3.94 .04 7893% 12% 23% 33% 28% 3.71 .05 4468% 16% 19% 28% 29% 3.56 .08 2627% 16% 11% 38% 27% 3.64 .13 91
12% 16% 25% 27% 20% 3.26 .01 21,35911% 15% 26% 29% 19% 3.29 .01 8,552
7% 12% 23% 29% 29% 3.60 .01 17,4087% 14% 24% 30% 25% 3.51 .01 9,2326% 12% 23% 30% 29% 3.65 .02 4,3719% 15% 24% 29% 23% 3.42 .01 7,1349% 20% 19% 23% 28% 3.42 .11 144
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Value
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 8aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)MENU: Availability of posted menu items
1% 3% 9% 31% 57% 4.41 .02 1,8391% 4% 13% 35% 48% 4.25 .00 99,6961% 2% 7% 30% 60% 4.47 .02 1,4061% 3% 11% 34% 51% 4.32 .00 55,9111% 5% 13% 36% 45% 4.19 .04 4331% 5% 14% 36% 43% 4.15 .00 43,7851% 3% 9% 30% 57% 4.40 .02 1,4201% 16% 51% 31% 4.11 .09 700% 2% 5% 34% 58% 4.48 .04 343
17% 83% 4.67 .33 61% 4% 13% 35% 47% 4.23 .00 85,7872% 3% 13% 38% 45% 4.22 .02 3,0701% 2% 8% 37% 52% 4.38 .01 9,9131% 3% 12% 30% 54% 4.32 .04 6431% 3% 9% 28% 59% 4.41 .03 711
3% 12% 29% 56% 4.38 .07 1211% 2% 8% 27% 63% 4.48 .05 249
2% 8% 37% 53% 4.41 .06 1311% 3% 11% 35% 50% 4.30 .06 198
20% 60% 20% 4.00 .21 101% 4% 14% 35% 46% 4.20 .01 33,0431% 4% 14% 35% 46% 4.22 .01 17,6301% 4% 12% 34% 49% 4.27 .01 14,6391% 3% 12% 34% 50% 4.28 .01 13,6571% 3% 13% 37% 46% 4.24 .01 5,8901% 3% 13% 36% 47% 4.25 .03 8070% 2% 9% 28% 60% 4.45 .02 1,2241% 3% 9% 37% 50% 4.32 .03 594
14% 71% 14% 3.86 .34 7 14% 64% 21% 4.07 .16 14
1% 3% 11% 34% 50% 4.29 .00 57,9701% 4% 14% 36% 44% 4.18 .00 39,9823% 3% 15% 29% 50% 4.22 .05 3792% 4% 19% 34% 41% 4.09 .04 6971% 4% 10% 28% 58% 4.39 .03 6561% 2% 8% 33% 56% 4.42 .02 1,1831% 4% 14% 35% 46% 4.21 .00 57,9781% 3% 11% 35% 50% 4.31 .00 40,3051% 3% 9% 31% 57% 4.41 .02 1,8391% 4% 13% 39% 43% 4.20 .01 8,8701% 4% 15% 37% 43% 4.16 .01 7,9981% 4% 13% 37% 46% 4.22 .01 25,8381% 3% 13% 33% 49% 4.26 .01 22,4821% 3% 13% 33% 49% 4.26 .01 16,7221% 3% 11% 34% 51% 4.31 .01 17,7861% 3% 9% 31% 57% 4.41 .02 1,8391% 3% 12% 35% 48% 4.26 .00 76,0611% 4% 13% 36% 46% 4.20 .01 23,6351% 3% 9% 31% 57% 4.41 .02 1,8391% 3% 11% 35% 50% 4.30 .02 2,4381% 4% 13% 35% 48% 4.24 .00 97,2581% 3% 9% 31% 57% 4.41 .02 1,8391% 4% 13% 35% 47% 4.24 .00 76,2751% 4% 13% 35% 47% 4.24 .01 20,5801% 3% 8% 29% 59% 4.43 .02 2,8411% 3% 9% 31% 57% 4.41 .02 1,8391% 4% 13% 37% 45% 4.21 .01 4,8521% 3% 12% 33% 51% 4.30 .01 19,7271% 4% 13% 35% 47% 4.23 .01 31,6211% 4% 13% 36% 47% 4.24 .00 43,496
4% 12% 30% 54% 4.35 .07 1361% 1% 7% 29% 62% 4.50 .03 6241% 2% 8% 31% 59% 4.46 .04 3771% 2% 6% 28% 64% 4.53 .05 195
1% 4% 45% 50% 4.43 .07 741% 3% 12% 35% 49% 4.28 .01 17,8831% 3% 13% 37% 47% 4.25 .01 7,0581% 2% 10% 32% 55% 4.39 .01 14,2691% 2% 10% 33% 54% 4.36 .01 7,5971% 2% 9% 34% 54% 4.39 .01 3,5211% 3% 12% 35% 49% 4.28 .01 5,4731% 2% 9% 30% 58% 4.43 .08 110
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Availability of posted menu items
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 8bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)MENU: Availability of posted menu items
4% 7% 14% 29% 46% 4.06 .02 2,3084% 8% 17% 33% 38% 3.95 .00 120,0304% 6% 12% 29% 50% 4.15 .03 1,7673% 6% 14% 33% 44% 4.08 .00 67,4894% 11% 21% 30% 34% 3.78 .05 5415% 10% 19% 35% 31% 3.78 .00 52,5414% 8% 15% 28% 45% 4.02 .03 1,7483% 7% 17% 25% 47% 4.06 .11 952% 4% 10% 34% 49% 4.24 .04 456
22% 11% 67% 4.44 .29 94% 8% 17% 34% 37% 3.91 .00 102,4914% 6% 12% 32% 46% 4.12 .02 3,8733% 5% 11% 32% 49% 4.20 .01 12,5144% 4% 14% 27% 52% 4.20 .04 7935% 9% 17% 28% 40% 3.89 .04 8636% 9% 13% 25% 48% 4.00 .10 1573% 4% 11% 29% 53% 4.25 .06 2953% 6% 12% 31% 47% 4.13 .08 1704% 6% 16% 28% 47% 4.08 .07 251
8% 42% 50% 4.42 .19 124% 9% 19% 34% 34% 3.85 .01 39,2394% 9% 18% 34% 35% 3.86 .01 21,2284% 8% 16% 34% 38% 3.93 .01 17,4833% 7% 16% 34% 40% 4.01 .01 16,1693% 6% 14% 36% 41% 4.06 .01 7,1953% 8% 18% 30% 41% 3.99 .03 1,0084% 7% 14% 29% 46% 4.05 .03 1,5453% 7% 14% 30% 46% 4.09 .04 738
11% 44% 44% 4.22 .32 9 13% 19% 44% 25% 3.81 .25 16
4% 8% 16% 33% 39% 3.96 .00 70,7954% 8% 17% 34% 37% 3.94 .00 47,1657% 10% 17% 33% 33% 3.73 .06 4366% 12% 19% 29% 34% 3.73 .04 8035% 10% 18% 29% 39% 3.86 .04 8023% 5% 12% 30% 50% 4.17 .03 1,5064% 10% 19% 34% 33% 3.83 .00 68,8903% 6% 13% 33% 45% 4.12 .00 49,4594% 7% 14% 29% 46% 4.06 .02 2,3082% 7% 14% 35% 42% 4.07 .01 10,3126% 11% 18% 34% 32% 3.76 .01 9,7393% 8% 16% 35% 38% 3.96 .01 30,4724% 8% 17% 33% 38% 3.92 .01 26,7424% 9% 19% 33% 35% 3.85 .01 20,5713% 6% 14% 33% 43% 4.07 .01 22,1944% 7% 14% 29% 46% 4.06 .02 2,3084% 8% 16% 33% 39% 3.95 .00 92,1824% 8% 17% 34% 37% 3.92 .01 27,8484% 7% 14% 29% 46% 4.06 .02 2,3083% 7% 14% 32% 44% 4.07 .02 3,0684% 8% 17% 34% 38% 3.94 .00 116,9624% 7% 14% 29% 46% 4.06 .02 2,3083% 7% 16% 34% 40% 4.00 .00 91,3516% 10% 18% 33% 33% 3.78 .01 25,3026% 9% 16% 30% 39% 3.88 .02 3,3774% 7% 14% 29% 46% 4.06 .02 2,3083% 7% 16% 34% 39% 4.01 .01 5,7384% 8% 16% 32% 40% 3.96 .01 23,8643% 8% 17% 33% 38% 3.95 .01 38,2794% 8% 16% 34% 38% 3.93 .00 52,1491% 5% 20% 31% 43% 4.10 .08 1623% 5% 10% 26% 56% 4.28 .04 7966% 8% 13% 30% 42% 3.94 .06 4583% 5% 12% 31% 48% 4.16 .06 2642% 3% 9% 44% 41% 4.18 .10 874% 7% 16% 33% 39% 3.97 .01 21,2513% 8% 16% 35% 38% 3.97 .01 8,5022% 5% 12% 31% 50% 4.21 .01 17,3093% 6% 13% 33% 45% 4.10 .01 9,2612% 4% 11% 30% 54% 4.30 .01 4,3523% 6% 17% 35% 39% 4.02 .01 6,6803% 6% 11% 25% 54% 4.22 .09 134
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Availability of posted menu items
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 9aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)MENU: Variety of menu choices
1% 2% 10% 34% 53% 4.38 .02 1,8361% 2% 10% 34% 54% 4.39 .00 100,4661% 2% 10% 35% 52% 4.35 .02 1,4011% 2% 10% 34% 53% 4.37 .00 56,2640% 1% 8% 34% 57% 4.47 .03 4350% 1% 9% 34% 55% 4.41 .00 44,2021% 2% 10% 33% 53% 4.36 .02 1,4161% 17% 44% 38% 4.17 .10 71
1% 6% 37% 57% 4.50 .03 343 33% 67% 4.67 .21 6
1% 2% 10% 34% 54% 4.38 .00 86,3570% 2% 9% 39% 50% 4.36 .01 3,1330% 1% 7% 37% 55% 4.45 .01 10,0251% 2% 12% 33% 52% 4.34 .03 6550% 2% 9% 31% 57% 4.43 .03 7091% 1% 11% 37% 51% 4.36 .07 1200% 3% 12% 27% 57% 4.38 .05 2482% 2% 12% 37% 47% 4.26 .08 1321% 4% 12% 42% 42% 4.19 .06 197
10% 70% 20% 4.00 .26 101% 2% 10% 33% 55% 4.41 .00 33,2671% 2% 10% 34% 54% 4.38 .01 17,7311% 2% 11% 34% 53% 4.36 .01 14,7541% 2% 10% 34% 53% 4.37 .01 13,7110% 2% 11% 38% 48% 4.31 .01 5,9381% 1% 10% 36% 52% 4.37 .03 8200% 1% 9% 32% 58% 4.46 .02 1,2191% 3% 11% 39% 45% 4.24 .04 596
29% 43% 29% 4.00 .31 7 7% 7% 79% 7% 3.86 .18 14
0% 1% 8% 33% 57% 4.45 .00 58,4301% 2% 12% 37% 48% 4.30 .00 40,2651% 3% 14% 28% 53% 4.30 .05 3741% 4% 14% 32% 48% 4.22 .03 7190% 2% 8% 33% 57% 4.45 .03 6551% 2% 11% 35% 51% 4.34 .02 1,1811% 1% 10% 34% 55% 4.40 .00 58,4061% 2% 10% 35% 52% 4.37 .00 40,6211% 2% 10% 34% 53% 4.38 .02 1,8361% 2% 11% 39% 48% 4.31 .01 8,9341% 2% 10% 35% 52% 4.37 .01 8,0780% 2% 9% 35% 53% 4.39 .00 26,1121% 2% 10% 32% 56% 4.41 .01 22,6321% 2% 10% 33% 54% 4.38 .01 16,8101% 2% 9% 34% 54% 4.40 .01 17,9001% 2% 10% 34% 53% 4.38 .02 1,8361% 2% 10% 34% 54% 4.39 .00 76,6010% 2% 10% 35% 53% 4.38 .01 23,8651% 2% 10% 34% 53% 4.38 .02 1,8361% 2% 9% 36% 53% 4.39 .02 2,4591% 2% 10% 34% 54% 4.39 .00 98,0071% 2% 10% 34% 53% 4.38 .02 1,8361% 2% 10% 34% 54% 4.39 .00 76,8381% 2% 10% 35% 53% 4.37 .01 20,7950% 1% 7% 27% 64% 4.53 .01 2,8331% 2% 10% 34% 53% 4.38 .02 1,8360% 1% 9% 36% 53% 4.41 .01 4,9010% 2% 9% 33% 56% 4.43 .01 19,8681% 2% 10% 34% 54% 4.38 .00 31,8641% 2% 10% 35% 52% 4.37 .00 43,833
1% 13% 31% 54% 4.38 .07 1350% 3% 11% 33% 53% 4.36 .03 6201% 3% 11% 38% 47% 4.27 .04 3771% 3% 7% 31% 59% 4.45 .06 194
5% 45% 49% 4.44 .07 751% 2% 10% 34% 53% 4.37 .01 17,9691% 2% 10% 36% 51% 4.36 .01 7,0801% 2% 10% 34% 53% 4.37 .01 14,3461% 2% 10% 35% 52% 4.35 .01 7,6430% 2% 8% 36% 55% 4.42 .01 3,5271% 2% 11% 35% 51% 4.35 .01 5,5871% 3% 11% 26% 60% 4.41 .08 112
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Variety of menu choices
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 9bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)MENU: Variety of menu choices
4% 9% 15% 33% 38% 3.92 .02 2,3156% 13% 21% 32% 28% 3.63 .00 121,4724% 7% 13% 33% 43% 4.03 .03 1,7675% 10% 18% 33% 33% 3.78 .00 68,2066% 16% 22% 31% 25% 3.54 .05 5488% 16% 24% 31% 22% 3.43 .01 53,2665% 10% 16% 31% 38% 3.86 .03 1,7522% 9% 5% 44% 40% 4.09 .10 963% 6% 13% 37% 41% 4.08 .05 458
11% 33% 56% 4.22 .43 97% 13% 21% 32% 27% 3.59 .00 103,5257% 10% 16% 34% 32% 3.73 .02 3,9975% 9% 16% 33% 37% 3.89 .01 12,7784% 7% 16% 29% 44% 4.04 .04 8006% 12% 19% 31% 33% 3.72 .04 8694% 10% 14% 28% 44% 3.97 .09 1563% 7% 12% 30% 48% 4.13 .06 2931% 9% 17% 30% 43% 4.04 .08 1726% 10% 14% 35% 36% 3.85 .07 250
8% 25% 42% 25% 3.83 .27 127% 14% 23% 31% 25% 3.55 .01 39,6137% 15% 22% 31% 25% 3.51 .01 21,4367% 13% 20% 32% 28% 3.62 .01 17,6656% 11% 20% 34% 30% 3.72 .01 16,2986% 11% 20% 34% 28% 3.68 .01 7,2946% 11% 21% 32% 31% 3.71 .04 1,0384% 9% 15% 31% 40% 3.93 .03 1,5564% 10% 16% 35% 36% 3.89 .04 734
22% 33% 22% 22% 3.44 .38 9 6% 13% 50% 31% 4.06 .21 16
7% 13% 20% 32% 28% 3.62 .00 71,6986% 12% 21% 33% 28% 3.65 .01 47,657
13% 12% 22% 28% 25% 3.41 .06 4408% 18% 23% 27% 23% 3.39 .04 8276% 13% 19% 30% 31% 3.68 .04 8073% 8% 13% 34% 42% 4.04 .03 1,5087% 15% 23% 31% 24% 3.48 .00 69,5965% 9% 18% 34% 34% 3.84 .01 50,1424% 9% 15% 33% 38% 3.92 .02 2,3154% 11% 20% 35% 30% 3.75 .01 10,452
10% 18% 22% 30% 21% 3.34 .01 9,8926% 13% 21% 33% 27% 3.62 .01 30,8767% 13% 21% 31% 28% 3.60 .01 27,0126% 13% 22% 31% 27% 3.61 .01 20,8086% 11% 18% 33% 33% 3.77 .01 22,4324% 9% 15% 33% 38% 3.92 .02 2,3156% 12% 20% 32% 29% 3.64 .00 93,2106% 14% 22% 32% 26% 3.58 .01 28,2624% 9% 15% 33% 38% 3.92 .02 2,3157% 10% 17% 32% 34% 3.76 .02 3,1116% 13% 21% 32% 28% 3.63 .00 118,3614% 9% 15% 33% 38% 3.92 .02 2,3156% 12% 21% 33% 29% 3.68 .00 92,3689% 16% 21% 30% 24% 3.44 .01 25,7096% 12% 19% 29% 34% 3.72 .02 3,3954% 9% 15% 33% 38% 3.92 .02 2,3155% 13% 23% 33% 26% 3.63 .01 5,8347% 12% 20% 31% 29% 3.64 .01 24,0715% 12% 21% 33% 29% 3.67 .01 38,7677% 13% 20% 32% 27% 3.59 .01 52,8004% 14% 21% 32% 28% 3.66 .09 1634% 8% 12% 30% 46% 4.06 .04 7942% 4% 12% 38% 44% 4.17 .04 4575% 8% 13% 31% 43% 3.99 .07 2643% 9% 13% 38% 36% 3.94 .11 897% 12% 20% 32% 29% 3.65 .01 21,4337% 13% 21% 33% 26% 3.57 .01 8,5684% 8% 16% 33% 38% 3.93 .01 17,4784% 9% 16% 33% 37% 3.90 .01 9,3614% 8% 15% 34% 40% 3.98 .02 4,3824% 10% 20% 34% 32% 3.79 .01 6,8454% 10% 15% 35% 36% 3.90 .09 139
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Variety of menu choices
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 10aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)MENU: Variety of healthy menu choices
2% 5% 12% 29% 53% 4.25 .02 1,8362% 3% 12% 29% 53% 4.29 .00 99,7582% 5% 12% 30% 51% 4.22 .03 1,3972% 4% 12% 30% 53% 4.27 .00 55,8672% 3% 11% 25% 60% 4.38 .04 4391% 3% 12% 29% 55% 4.32 .00 43,8912% 5% 12% 27% 53% 4.23 .03 1,4121% 19% 28% 51% 4.28 .10 741% 2% 9% 34% 53% 4.36 .05 344
17% 33% 17% 33% 3.67 .49 62% 4% 12% 29% 53% 4.28 .00 85,7552% 2% 10% 28% 58% 4.38 .02 3,1221% 3% 9% 32% 55% 4.36 .01 9,9532% 4% 12% 27% 55% 4.30 .04 6372% 6% 12% 25% 56% 4.27 .04 7045% 4% 10% 31% 50% 4.17 .10 1213% 5% 11% 26% 55% 4.26 .07 2492% 9% 15% 31% 42% 4.02 .09 1312% 3% 14% 32% 49% 4.24 .07 197
10% 50% 40% 4.30 .21 102% 3% 13% 29% 54% 4.29 .01 33,0062% 3% 12% 30% 52% 4.28 .01 17,6352% 4% 13% 29% 52% 4.27 .01 14,6502% 4% 13% 29% 53% 4.28 .01 13,6211% 3% 11% 32% 52% 4.30 .01 5,8962% 3% 12% 27% 56% 4.32 .03 8172% 4% 11% 27% 57% 4.34 .03 1,2243% 6% 13% 32% 45% 4.09 .04 590
14% 14% 71% 4.57 .30 77% 20% 20% 47% 7% 3.27 .28 151% 2% 9% 27% 60% 4.43 .00 58,1493% 5% 16% 33% 44% 4.10 .01 39,8563% 4% 15% 24% 55% 4.25 .05 3703% 3% 17% 29% 48% 4.16 .04 7152% 6% 11% 26% 55% 4.26 .04 6552% 4% 12% 30% 52% 4.25 .03 1,1812% 3% 12% 29% 54% 4.30 .00 57,9762% 4% 12% 30% 53% 4.29 .00 40,3692% 5% 12% 29% 53% 4.25 .02 1,8362% 3% 12% 32% 50% 4.25 .01 8,8472% 3% 12% 30% 53% 4.30 .01 8,0132% 3% 12% 31% 52% 4.28 .01 25,9292% 3% 12% 28% 55% 4.32 .01 22,4772% 3% 12% 28% 54% 4.30 .01 16,6782% 4% 11% 29% 54% 4.29 .01 17,8142% 5% 12% 29% 53% 4.25 .02 1,8362% 3% 12% 29% 53% 4.28 .00 76,0151% 3% 11% 29% 55% 4.33 .01 23,7432% 5% 12% 29% 53% 4.25 .02 1,8362% 4% 11% 28% 54% 4.29 .02 2,4442% 3% 12% 29% 53% 4.29 .00 97,3142% 5% 12% 29% 53% 4.25 .02 1,8362% 3% 12% 29% 53% 4.29 .00 76,3122% 4% 12% 30% 53% 4.28 .01 20,6141% 3% 9% 25% 63% 4.46 .02 2,8322% 5% 12% 29% 53% 4.25 .02 1,8361% 2% 10% 30% 57% 4.39 .01 4,8842% 3% 12% 28% 55% 4.31 .01 19,6922% 3% 12% 29% 53% 4.30 .01 31,6692% 4% 12% 30% 52% 4.27 .00 43,5131% 3% 11% 24% 60% 4.39 .08 1352% 5% 12% 30% 50% 4.21 .04 6222% 4% 14% 31% 49% 4.19 .05 3704% 9% 9% 28% 51% 4.13 .08 1951% 4% 8% 36% 51% 4.31 .10 752% 4% 12% 28% 55% 4.31 .01 17,8732% 4% 12% 31% 52% 4.27 .01 7,0462% 4% 13% 30% 51% 4.25 .01 14,2092% 4% 13% 29% 52% 4.25 .01 7,5552% 4% 11% 31% 52% 4.26 .02 3,5022% 3% 13% 31% 51% 4.25 .01 5,5713% 4% 10% 37% 47% 4.22 .09 111
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Variety of healthy menu choices
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 10bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)MENU: Variety of healthy menu choices
6% 12% 20% 28% 33% 3.69 .03 2,2788% 14% 24% 30% 24% 3.48 .00 119,8455% 11% 20% 29% 35% 3.80 .03 1,7327% 13% 23% 30% 27% 3.57 .00 67,128
11% 17% 21% 26% 24% 3.35 .06 5469% 15% 25% 30% 20% 3.36 .01 52,7177% 14% 22% 26% 31% 3.60 .03 1,7263% 7% 17% 37% 36% 3.95 .11 953% 7% 16% 36% 38% 3.98 .05 449
13% 13% 25% 50% 3.88 .55 89% 15% 25% 30% 22% 3.43 .00 102,2449% 11% 19% 32% 29% 3.63 .02 3,9375% 9% 19% 33% 33% 3.80 .01 12,5084% 10% 19% 30% 36% 3.84 .04 7829% 15% 22% 24% 29% 3.49 .04 8548% 15% 17% 27% 33% 3.62 .10 1564% 8% 21% 29% 38% 3.89 .07 2893% 14% 24% 25% 35% 3.74 .09 1705% 15% 24% 30% 27% 3.58 .08 2458% 17% 58% 17% 3.58 .36 129% 16% 25% 29% 21% 3.39 .01 39,141
10% 16% 25% 29% 21% 3.36 .01 21,1768% 14% 25% 30% 23% 3.46 .01 17,4278% 13% 24% 31% 25% 3.52 .01 16,1087% 12% 22% 33% 26% 3.59 .01 7,2038% 14% 23% 28% 28% 3.53 .04 1,0167% 13% 20% 27% 34% 3.69 .03 1,5335% 11% 22% 32% 30% 3.71 .04 721
22% 22% 11% 11% 33% 3.11 .56 9 7% 13% 60% 20% 3.93 .21 15
9% 15% 23% 29% 24% 3.43 .00 70,9417% 12% 25% 32% 24% 3.56 .01 46,829
12% 15% 24% 27% 22% 3.33 .06 43111% 17% 25% 26% 21% 3.28 .04 81410% 16% 22% 24% 28% 3.44 .05 798
4% 10% 20% 31% 35% 3.83 .03 1,48010% 16% 25% 29% 20% 3.33 .00 68,755
6% 11% 22% 32% 30% 3.68 .01 49,3906% 12% 20% 28% 33% 3.69 .03 2,2786% 13% 24% 33% 24% 3.57 .01 10,299
14% 18% 25% 26% 17% 3.15 .01 9,7577% 14% 24% 32% 23% 3.49 .01 30,4609% 14% 23% 30% 25% 3.48 .01 26,6888% 14% 24% 30% 24% 3.48 .01 20,5397% 13% 23% 30% 27% 3.57 .01 22,1026% 12% 20% 28% 33% 3.69 .03 2,2788% 13% 24% 30% 25% 3.50 .00 91,8928% 15% 24% 30% 22% 3.42 .01 27,9536% 12% 20% 28% 33% 3.69 .03 2,2789% 14% 23% 28% 25% 3.46 .02 3,0578% 14% 24% 30% 24% 3.48 .00 116,7886% 12% 20% 28% 33% 3.69 .03 2,2787% 13% 24% 31% 25% 3.52 .00 91,209
11% 16% 24% 28% 20% 3.31 .01 25,2769% 14% 21% 26% 29% 3.53 .02 3,3606% 12% 20% 28% 33% 3.69 .03 2,2787% 14% 25% 32% 23% 3.49 .02 5,7708% 13% 24% 30% 24% 3.48 .01 23,7237% 13% 24% 31% 25% 3.54 .01 38,2749% 14% 23% 30% 23% 3.43 .01 52,0786% 16% 29% 31% 18% 3.39 .09 1604% 10% 19% 25% 42% 3.92 .04 7873% 9% 19% 35% 33% 3.86 .05 4458% 13% 21% 26% 31% 3.59 .08 2545% 8% 15% 42% 30% 3.85 .12 86
10% 15% 24% 28% 23% 3.39 .01 21,1638% 14% 24% 31% 22% 3.43 .01 8,4566% 10% 21% 31% 33% 3.75 .01 17,1785% 11% 22% 31% 31% 3.71 .01 9,1145% 11% 20% 32% 33% 3.77 .02 4,2957% 12% 24% 31% 25% 3.54 .01 6,7852% 7% 24% 34% 34% 3.90 .09 137
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Variety of healthy menu choices
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 11aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)MENU: Variety of vegetarian menu choices
22% 11% 14% 20% 32% 3.28 .04 1,63818% 11% 15% 21% 34% 3.42 .01 85,32523% 11% 13% 20% 32% 3.27 .04 1,24718% 11% 15% 22% 35% 3.46 .01 48,02720% 12% 16% 20% 32% 3.33 .08 39119% 13% 16% 21% 32% 3.35 .01 37,29823% 12% 14% 19% 32% 3.23 .04 1,25722% 4% 24% 21% 28% 3.28 .18 6719% 9% 11% 26% 36% 3.51 .09 30833% 33% 33% 2.67 .56 618% 12% 15% 21% 34% 3.41 .01 73,26917% 11% 15% 23% 34% 3.46 .03 2,72020% 11% 14% 23% 33% 3.40 .02 8,52012% 8% 17% 22% 41% 3.72 .06 57225% 13% 14% 18% 29% 3.13 .06 62233% 13% 8% 15% 31% 2.98 .16 10620% 11% 12% 18% 39% 3.44 .10 22722% 17% 13% 16% 32% 3.18 .14 12617% 8% 18% 24% 33% 3.49 .11 169
14% 29% 43% 14% 3.57 .37 720% 12% 16% 20% 33% 3.33 .01 27,99417% 12% 15% 22% 34% 3.42 .01 14,94618% 11% 15% 21% 35% 3.45 .01 12,53717% 11% 15% 21% 36% 3.47 .01 11,73915% 10% 14% 24% 37% 3.57 .02 5,24817% 9% 17% 20% 37% 3.50 .06 68820% 12% 14% 19% 35% 3.36 .05 1,09928% 9% 14% 22% 28% 3.12 .07 519
33% 17% 17% 33% 3.50 .56 67% 36% 21% 21% 14% 3.00 .33 14
14% 11% 15% 22% 39% 3.59 .01 49,70324% 13% 16% 20% 27% 3.14 .01 34,04110% 6% 17% 20% 46% 3.84 .07 34413% 9% 16% 20% 43% 3.72 .06 63525% 13% 14% 18% 30% 3.15 .07 57421% 11% 14% 21% 33% 3.35 .05 1,06418% 12% 16% 21% 33% 3.39 .01 48,91418% 11% 15% 21% 35% 3.45 .01 35,15222% 11% 14% 20% 32% 3.28 .04 1,63823% 13% 16% 21% 26% 3.13 .02 7,22020% 13% 15% 21% 31% 3.30 .02 6,58120% 12% 15% 21% 32% 3.34 .01 21,69415% 11% 15% 22% 38% 3.58 .01 19,45015% 11% 16% 21% 37% 3.55 .01 14,66219% 12% 15% 20% 34% 3.38 .01 15,71822% 11% 14% 20% 32% 3.28 .04 1,63818% 11% 15% 21% 34% 3.41 .01 65,19317% 12% 15% 22% 34% 3.44 .01 20,13222% 11% 14% 20% 32% 3.28 .04 1,63819% 10% 16% 21% 34% 3.40 .03 2,05318% 11% 15% 21% 34% 3.42 .01 83,27222% 11% 14% 20% 32% 3.28 .04 1,63819% 11% 15% 21% 33% 3.39 .01 64,93417% 12% 15% 21% 34% 3.43 .01 17,767
9% 9% 14% 22% 47% 3.89 .03 2,62422% 11% 14% 20% 32% 3.28 .04 1,63816% 11% 16% 24% 33% 3.47 .02 4,04716% 10% 15% 21% 37% 3.53 .01 16,60217% 11% 15% 22% 35% 3.48 .01 27,56520% 12% 15% 21% 32% 3.31 .01 37,11127% 9% 15% 15% 34% 3.21 .15 12024% 11% 13% 19% 32% 3.23 .07 55820% 11% 13% 22% 33% 3.36 .08 33324% 12% 14% 22% 28% 3.17 .12 16819% 13% 9% 21% 38% 3.46 .19 6816% 10% 15% 22% 37% 3.55 .01 15,28020% 12% 15% 21% 31% 3.31 .02 5,83718% 11% 14% 21% 36% 3.47 .01 12,47318% 11% 15% 20% 36% 3.47 .02 6,45821% 11% 13% 22% 32% 3.33 .03 3,03219% 10% 15% 22% 34% 3.43 .02 4,84612% 6% 16% 25% 42% 3.78 .14 101
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Variety of vegetarian menu choices
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 11bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)MENU: Variety of vegetarian menu choices
8% 11% 22% 25% 33% 3.64 .03 1,7768% 11% 26% 27% 27% 3.53 .00 92,7198% 10% 21% 25% 36% 3.71 .03 1,3608% 11% 26% 26% 29% 3.58 .01 52,311
10% 15% 24% 26% 25% 3.42 .06 4169% 12% 27% 28% 24% 3.47 .01 40,4089% 13% 23% 23% 32% 3.56 .04 1,3626% 4% 22% 31% 36% 3.87 .14 674% 7% 19% 32% 39% 3.93 .06 339
13% 38% 38% 13% 3.38 .42 89% 12% 27% 27% 26% 3.50 .00 79,908
10% 10% 23% 28% 30% 3.58 .02 2,9626% 8% 22% 29% 35% 3.79 .01 8,8676% 8% 26% 24% 37% 3.78 .05 660
11% 14% 23% 22% 30% 3.44 .05 66511% 12% 19% 27% 31% 3.55 .12 119
5% 9% 24% 25% 36% 3.78 .08 2376% 11% 27% 22% 35% 3.70 .10 1398% 13% 20% 24% 34% 3.62 .09 194
13% 75% 13% 3.88 .30 88% 12% 28% 27% 26% 3.50 .01 30,2659% 12% 28% 26% 24% 3.44 .01 16,4749% 11% 27% 26% 26% 3.49 .01 13,7078% 11% 25% 27% 28% 3.55 .01 12,6969% 11% 23% 29% 28% 3.55 .02 5,8278% 10% 27% 25% 30% 3.60 .04 7889% 12% 21% 24% 34% 3.62 .04 1,2066% 10% 24% 27% 32% 3.70 .05 548
25% 13% 38% 25% 3.38 .56 8 7% 21% 50% 21% 3.86 .23 14
9% 12% 25% 27% 26% 3.48 .01 54,6087% 9% 28% 28% 28% 3.61 .01 36,301
17% 15% 23% 24% 21% 3.18 .07 38916% 17% 24% 22% 22% 3.18 .05 68311% 15% 23% 23% 28% 3.42 .05 613
7% 9% 21% 27% 36% 3.77 .04 1,1639% 12% 28% 27% 24% 3.44 .01 52,9757% 10% 24% 27% 31% 3.67 .01 38,2498% 11% 22% 25% 33% 3.64 .03 1,7766% 9% 27% 29% 29% 3.65 .01 7,530
12% 14% 27% 26% 22% 3.32 .02 7,0058% 11% 27% 27% 27% 3.55 .01 22,7929% 11% 25% 27% 27% 3.52 .01 21,3109% 11% 27% 27% 26% 3.51 .01 16,8678% 11% 25% 26% 30% 3.58 .01 17,2158% 11% 22% 25% 33% 3.64 .03 1,7768% 11% 26% 27% 28% 3.55 .00 70,8059% 12% 26% 27% 25% 3.48 .01 21,9148% 11% 22% 25% 33% 3.64 .03 1,776
10% 12% 29% 24% 25% 3.42 .03 2,2468% 11% 26% 27% 27% 3.53 .00 90,4738% 11% 22% 25% 33% 3.64 .03 1,7767% 10% 27% 28% 28% 3.59 .00 70,013
12% 13% 26% 26% 23% 3.35 .01 19,71713% 14% 22% 23% 27% 3.38 .02 2,989
8% 11% 22% 25% 33% 3.64 .03 1,7768% 12% 27% 27% 26% 3.52 .02 4,3249% 11% 27% 26% 27% 3.52 .01 18,3407% 11% 26% 28% 28% 3.58 .01 30,5329% 11% 26% 27% 27% 3.50 .01 39,5239% 13% 30% 24% 23% 3.39 .11 1208% 10% 21% 20% 41% 3.75 .05 6224% 9% 19% 32% 37% 3.89 .06 356
12% 11% 21% 27% 30% 3.53 .09 19911% 11% 21% 30% 27% 3.51 .16 6311% 13% 27% 24% 25% 3.39 .01 16,628
7% 11% 28% 28% 25% 3.51 .02 6,3007% 9% 23% 26% 34% 3.73 .01 13,6806% 9% 24% 27% 34% 3.75 .01 6,9966% 9% 24% 27% 33% 3.72 .02 3,2367% 11% 27% 27% 28% 3.58 .02 5,3574% 7% 25% 26% 39% 3.89 .10 114
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Variety of vegetarian menu choices
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 12aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)SERVICE: Overall
0% 0% 6% 25% 68% 4.60 .02 1,8650% 1% 9% 31% 59% 4.47 .00 101,0470% 0% 5% 24% 71% 4.64 .02 1,4270% 1% 7% 29% 63% 4.52 .00 56,8700% 0% 10% 31% 59% 4.48 .03 4380% 2% 10% 34% 54% 4.39 .00 44,1770% 1% 6% 25% 68% 4.59 .02 1,436
8% 36% 55% 4.47 .08 74 5% 24% 71% 4.67 .03 350 20% 80% 4.80 .20 5
0% 1% 9% 31% 57% 4.44 .00 86,8210% 1% 5% 31% 63% 4.55 .01 3,1240% 0% 4% 27% 68% 4.64 .01 10,1591% 1% 7% 25% 66% 4.54 .03 6570% 1% 7% 25% 68% 4.59 .03 717
1% 5% 22% 72% 4.66 .06 1220% 1% 4% 18% 76% 4.69 .04 251
3% 29% 68% 4.65 .05 1371% 11% 36% 53% 4.39 .05 200
33% 67% 4.67 .17 90% 1% 10% 32% 57% 4.43 .00 33,4030% 2% 10% 32% 56% 4.42 .01 17,7810% 1% 9% 30% 59% 4.46 .01 14,8451% 1% 8% 30% 60% 4.48 .01 13,7730% 1% 9% 35% 56% 4.44 .01 6,0590% 1% 9% 29% 61% 4.49 .02 8270% 0% 5% 22% 73% 4.67 .02 1,2370% 1% 7% 33% 59% 4.48 .03 607
29% 29% 43% 4.14 .34 7 14% 57% 29% 4.14 .18 14
0% 1% 7% 30% 62% 4.51 .00 58,7541% 1% 10% 33% 55% 4.40 .00 40,5381% 2% 14% 32% 51% 4.29 .04 3782% 3% 15% 29% 51% 4.25 .03 7060% 0% 7% 26% 67% 4.58 .03 6630% 0% 5% 25% 69% 4.61 .02 1,2020% 1% 10% 32% 56% 4.42 .00 58,6010% 1% 7% 29% 63% 4.53 .00 41,0190% 0% 6% 25% 68% 4.60 .02 1,8650% 1% 8% 33% 57% 4.45 .01 8,9690% 1% 10% 36% 52% 4.38 .01 8,0780% 1% 9% 33% 57% 4.44 .00 26,2680% 1% 9% 29% 60% 4.47 .00 22,7250% 1% 9% 30% 60% 4.48 .01 16,9270% 1% 7% 29% 63% 4.53 .01 18,0800% 0% 6% 25% 68% 4.60 .02 1,8650% 1% 9% 31% 59% 4.46 .00 77,0870% 1% 8% 31% 59% 4.47 .00 23,9600% 0% 6% 25% 68% 4.60 .02 1,8650% 1% 6% 27% 66% 4.57 .01 2,5150% 1% 9% 31% 59% 4.46 .00 98,5320% 0% 6% 25% 68% 4.60 .02 1,8650% 1% 9% 31% 59% 4.46 .00 77,2900% 1% 9% 32% 58% 4.45 .01 20,9020% 1% 5% 23% 71% 4.63 .01 2,8550% 0% 6% 25% 68% 4.60 .02 1,8650% 1% 7% 29% 63% 4.53 .01 4,9140% 1% 8% 29% 61% 4.50 .01 19,9470% 1% 9% 30% 59% 4.47 .00 32,1040% 1% 9% 33% 57% 4.44 .00 44,082
1% 4% 30% 65% 4.60 .05 1360% 0% 6% 22% 72% 4.64 .03 6300% 0% 3% 24% 72% 4.67 .03 3821% 1% 7% 23% 69% 4.59 .05 198
4% 26% 70% 4.67 .06 810% 1% 8% 30% 60% 4.48 .01 18,0200% 1% 8% 35% 56% 4.44 .01 7,1370% 1% 6% 26% 66% 4.57 .01 14,4740% 1% 6% 26% 67% 4.58 .01 7,7150% 0% 6% 26% 68% 4.60 .01 3,5441% 1% 7% 30% 61% 4.50 .01 5,8661% 1% 4% 21% 73% 4.64 .06 114
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Service: Overall
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 12bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)SERVICE: Overall
4% 5% 12% 32% 48% 4.16 .02 2,3203% 4% 13% 35% 45% 4.16 .00 122,0094% 4% 10% 32% 49% 4.18 .03 1,7723% 4% 13% 33% 47% 4.18 .00 68,8093% 5% 16% 32% 44% 4.09 .04 5482% 4% 14% 36% 43% 4.13 .00 53,2004% 5% 12% 32% 48% 4.15 .03 1,7505% 2% 13% 31% 49% 4.17 .11 1004% 5% 9% 32% 50% 4.18 .05 461
22% 78% 4.56 .29 93% 4% 14% 36% 44% 4.14 .00 103,8934% 4% 11% 29% 53% 4.25 .02 4,0162% 3% 10% 29% 55% 4.32 .01 12,9003% 2% 11% 23% 61% 4.36 .03 8295% 6% 14% 32% 44% 4.04 .04 8711% 4% 10% 33% 53% 4.31 .07 1562% 4% 9% 26% 59% 4.35 .06 2912% 5% 8% 35% 49% 4.26 .07 1725% 3% 14% 33% 45% 4.11 .07 248
25% 50% 25% 4.00 .21 122% 4% 14% 35% 44% 4.16 .00 39,6793% 5% 15% 36% 41% 4.09 .01 21,4873% 5% 14% 35% 43% 4.11 .01 17,7563% 4% 13% 35% 45% 4.15 .01 16,3762% 4% 12% 36% 46% 4.19 .01 7,3802% 4% 12% 34% 48% 4.21 .03 1,0424% 5% 11% 30% 49% 4.16 .03 1,5474% 5% 12% 33% 47% 4.15 .04 747
33% 44% 22% 3.89 .26 96% 18% 53% 24% 3.88 .24 172% 4% 13% 34% 47% 4.19 .00 72,0773% 4% 14% 36% 43% 4.13 .00 47,8256% 4% 14% 35% 41% 4.01 .05 4405% 5% 16% 30% 43% 4.01 .04 8245% 5% 15% 31% 43% 4.02 .04 8103% 4% 10% 32% 51% 4.23 .03 1,5103% 5% 15% 36% 42% 4.10 .00 69,7272% 4% 11% 33% 50% 4.25 .00 50,5604% 5% 12% 32% 48% 4.16 .02 2,3202% 3% 11% 34% 51% 4.31 .01 10,4994% 6% 17% 35% 37% 3.95 .01 9,8902% 4% 13% 36% 45% 4.19 .01 31,0653% 4% 14% 33% 45% 4.13 .01 27,0773% 4% 14% 35% 44% 4.13 .01 20,8862% 4% 12% 34% 48% 4.21 .01 22,5924% 5% 12% 32% 48% 4.16 .02 2,3203% 4% 14% 35% 45% 4.15 .00 93,6503% 4% 12% 34% 48% 4.20 .01 28,3594% 5% 12% 32% 48% 4.16 .02 2,3203% 4% 12% 31% 50% 4.22 .02 3,1733% 4% 13% 35% 45% 4.16 .00 118,8364% 5% 12% 32% 48% 4.16 .02 2,3202% 4% 13% 35% 47% 4.21 .00 92,7944% 6% 16% 34% 40% 4.00 .01 25,8115% 5% 13% 31% 46% 4.08 .02 3,4044% 5% 12% 32% 48% 4.16 .02 2,3201% 3% 11% 32% 53% 4.33 .01 5,8543% 4% 14% 34% 45% 4.15 .01 24,1732% 4% 13% 34% 47% 4.19 .00 38,9703% 5% 13% 36% 43% 4.13 .00 53,0121% 4% 20% 45% 30% 3.98 .07 1633% 3% 7% 29% 58% 4.37 .03 7903% 4% 8% 34% 50% 4.25 .05 460
14% 10% 20% 26% 29% 3.46 .08 2651% 1% 6% 28% 64% 4.52 .08 943% 5% 15% 35% 42% 4.07 .01 21,4652% 4% 15% 37% 41% 4.10 .01 8,5873% 3% 11% 31% 52% 4.26 .01 17,5572% 4% 11% 31% 52% 4.26 .01 9,4613% 4% 12% 32% 49% 4.21 .02 4,3862% 3% 11% 33% 52% 4.30 .01 7,2112% 6% 14% 25% 53% 4.20 .09 142
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Service: Overall
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 13aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)SERVICE: Speed of service
0% 1% 6% 26% 67% 4.60 .01 1,8670% 1% 9% 32% 57% 4.44 .00 101,1680% 0% 5% 23% 72% 4.66 .02 1,4270% 1% 7% 29% 62% 4.52 .00 57,0330% 2% 8% 39% 52% 4.40 .03 4400% 2% 11% 36% 50% 4.34 .00 44,1350% 1% 6% 26% 68% 4.59 .02 1,440
10% 34% 56% 4.47 .08 73 0% 3% 28% 68% 4.64 .03 349 20% 20% 60% 4.40 .40 5
0% 2% 9% 33% 56% 4.42 .00 86,9240% 1% 6% 32% 61% 4.54 .01 3,1330% 0% 4% 30% 66% 4.61 .01 10,1691% 1% 8% 27% 63% 4.50 .03 6520% 1% 6% 26% 67% 4.58 .02 718
3% 24% 73% 4.70 .05 1220% 2% 6% 18% 74% 4.63 .04 250
3% 32% 65% 4.63 .05 1390% 0% 9% 29% 61% 4.49 .05 202
33% 67% 4.67 .17 90% 2% 10% 34% 54% 4.39 .00 33,4220% 2% 10% 34% 54% 4.40 .01 17,7870% 1% 9% 32% 58% 4.44 .01 14,8850% 2% 8% 31% 59% 4.47 .01 13,7990% 1% 8% 33% 58% 4.48 .01 6,0740% 1% 7% 32% 59% 4.49 .02 8280% 1% 4% 23% 72% 4.66 .02 1,2400% 1% 8% 32% 59% 4.49 .03 606
43% 14% 43% 4.00 .38 7 7% 79% 14% 4.07 .13 14
0% 1% 7% 31% 60% 4.49 .00 58,8601% 2% 10% 34% 53% 4.38 .00 40,5591% 3% 14% 29% 52% 4.27 .05 3801% 3% 15% 30% 51% 4.26 .03 7010% 1% 5% 28% 66% 4.58 .03 6640% 1% 6% 26% 68% 4.61 .02 1,2030% 2% 10% 34% 53% 4.38 .00 58,6610% 1% 7% 30% 62% 4.53 .00 41,0670% 1% 6% 26% 67% 4.60 .01 1,8670% 1% 8% 34% 56% 4.43 .01 8,9770% 2% 10% 36% 52% 4.38 .01 8,1110% 2% 9% 35% 54% 4.40 .00 26,3140% 1% 9% 31% 57% 4.44 .01 22,7300% 1% 8% 30% 60% 4.47 .01 16,9440% 1% 7% 30% 62% 4.51 .01 18,0920% 1% 6% 26% 67% 4.60 .01 1,8670% 1% 9% 33% 57% 4.44 .00 77,1480% 2% 8% 32% 57% 4.45 .00 24,0200% 1% 6% 26% 67% 4.60 .01 1,8670% 1% 6% 30% 62% 4.53 .01 2,5180% 1% 9% 33% 57% 4.44 .00 98,6500% 1% 6% 26% 67% 4.60 .01 1,8670% 1% 9% 33% 57% 4.44 .00 77,3600% 1% 9% 33% 57% 4.43 .01 20,9470% 1% 4% 21% 75% 4.68 .01 2,8610% 1% 6% 26% 67% 4.60 .01 1,8670% 1% 8% 34% 56% 4.43 .01 4,9270% 1% 9% 31% 58% 4.46 .01 19,9710% 1% 9% 31% 58% 4.45 .00 32,1190% 2% 8% 34% 56% 4.43 .00 44,151
4% 26% 70% 4.66 .05 1370% 1% 7% 18% 74% 4.66 .03 630
0% 3% 26% 70% 4.67 .03 382 1% 5% 23% 72% 4.66 .04 199 3% 34% 63% 4.61 .06 79
0% 1% 8% 29% 61% 4.50 .01 18,0970% 1% 8% 33% 57% 4.46 .01 7,1640% 1% 6% 27% 65% 4.55 .01 14,4940% 1% 6% 28% 65% 4.57 .01 7,7470% 1% 5% 29% 65% 4.58 .01 3,5520% 1% 7% 32% 59% 4.48 .01 5,8662% 5% 22% 71% 4.60 .07 113
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Speed of service
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 13bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)SERVICE: Speed of service
7% 7% 15% 28% 43% 3.94 .03 2,3234% 7% 15% 33% 41% 4.00 .00 121,9578% 8% 15% 27% 42% 3.89 .03 1,7755% 7% 15% 31% 41% 3.98 .00 68,8463% 5% 14% 30% 47% 4.12 .04 5483% 6% 15% 36% 40% 4.04 .00 53,1117% 8% 16% 27% 42% 3.91 .03 1,7567% 8% 10% 30% 45% 3.97 .13 987% 6% 11% 29% 47% 4.04 .06 460
22% 78% 4.56 .29 94% 7% 16% 34% 39% 3.98 .00 103,8335% 6% 12% 29% 48% 4.10 .02 4,0114% 6% 12% 29% 50% 4.16 .01 12,8943% 4% 11% 23% 58% 4.29 .04 8318% 9% 18% 26% 39% 3.79 .04 8703% 8% 15% 32% 42% 4.04 .08 1574% 7% 14% 25% 50% 4.11 .07 2945% 5% 16% 29% 45% 4.03 .09 1747% 7% 15% 30% 42% 3.93 .08 249
25% 17% 25% 33% 3.67 .36 123% 7% 16% 35% 39% 4.00 .01 39,6444% 7% 17% 35% 37% 3.93 .01 21,4754% 8% 16% 33% 39% 3.95 .01 17,7634% 7% 16% 34% 40% 3.98 .01 16,3654% 6% 13% 34% 43% 4.06 .01 7,3763% 4% 16% 32% 44% 4.10 .03 1,0407% 8% 15% 26% 44% 3.92 .03 1,5525% 7% 14% 31% 43% 4.00 .04 745
11% 22% 33% 33% 3.89 .35 912% 12% 12% 41% 24% 3.53 .32 17
4% 7% 15% 33% 41% 4.02 .00 72,0734% 7% 16% 34% 40% 3.98 .00 47,7707% 6% 16% 34% 37% 3.89 .06 4447% 8% 17% 28% 40% 3.85 .04 8208% 9% 18% 27% 38% 3.78 .04 8106% 7% 13% 28% 47% 4.03 .03 1,5134% 7% 17% 35% 37% 3.95 .00 69,6864% 6% 13% 32% 45% 4.08 .00 50,5437% 7% 15% 28% 43% 3.94 .03 2,3232% 6% 13% 34% 45% 4.13 .01 10,4876% 8% 17% 34% 36% 3.86 .01 9,8833% 6% 15% 36% 40% 4.04 .01 31,0344% 8% 16% 32% 40% 3.96 .01 27,0384% 7% 17% 33% 38% 3.94 .01 20,9054% 6% 14% 32% 44% 4.06 .01 22,6107% 7% 15% 28% 43% 3.94 .03 2,3234% 7% 15% 34% 41% 4.01 .00 93,6074% 7% 15% 33% 40% 3.99 .01 28,3507% 7% 15% 28% 43% 3.94 .03 2,3234% 6% 15% 31% 44% 4.04 .02 3,1604% 7% 15% 34% 41% 4.00 .00 118,7977% 7% 15% 28% 43% 3.94 .03 2,3233% 6% 15% 34% 42% 4.05 .00 92,7276% 9% 16% 32% 37% 3.86 .01 25,8168% 8% 16% 30% 39% 3.84 .02 3,4147% 7% 15% 28% 43% 3.94 .03 2,3232% 5% 14% 34% 44% 4.13 .01 5,8484% 7% 16% 32% 41% 3.97 .01 24,1504% 6% 15% 33% 42% 4.04 .01 38,9364% 7% 16% 34% 39% 3.98 .00 53,0232% 10% 26% 38% 24% 3.71 .08 1645% 8% 12% 24% 52% 4.09 .04 7916% 6% 16% 30% 41% 3.94 .05 461
23% 14% 18% 23% 22% 3.08 .09 2661% 2% 5% 29% 62% 4.49 .08 935% 8% 17% 33% 37% 3.87 .01 21,5085% 9% 18% 33% 35% 3.84 .01 8,5845% 6% 14% 30% 46% 4.06 .01 17,5544% 7% 14% 31% 44% 4.05 .01 9,4676% 8% 16% 29% 40% 3.89 .02 4,3952% 5% 12% 33% 48% 4.21 .01 7,2014% 7% 11% 25% 53% 4.17 .10 137
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Speed of service
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 14aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)SERVICE: Hours of operation
0% 2% 9% 29% 60% 4.46 .02 1,8551% 2% 10% 31% 57% 4.41 .00 100,9160% 2% 9% 28% 61% 4.47 .02 1,4171% 2% 10% 31% 57% 4.41 .00 56,7320% 3% 8% 31% 58% 4.44 .04 4380% 2% 10% 31% 57% 4.42 .00 44,1841% 2% 8% 27% 62% 4.48 .02 1,435
4% 19% 36% 41% 4.13 .11 69 1% 8% 34% 56% 4.45 .04 346 20% 80% 4.60 .40 5
1% 2% 10% 30% 57% 4.42 .00 86,8261% 2% 9% 36% 52% 4.38 .01 3,1021% 2% 8% 34% 55% 4.40 .01 10,0621% 2% 11% 26% 59% 4.39 .03 6431% 1% 8% 26% 65% 4.53 .03 717
2% 2% 24% 72% 4.66 .06 1221% 4% 9% 21% 65% 4.45 .06 2481% 2% 13% 32% 53% 4.34 .07 136
4% 9% 36% 50% 4.33 .06 203 11% 56% 33% 4.22 .22 9
1% 2% 10% 29% 59% 4.44 .00 33,4241% 2% 10% 31% 56% 4.40 .01 17,7791% 2% 10% 30% 57% 4.40 .01 14,8341% 2% 10% 31% 57% 4.40 .01 13,7830% 2% 10% 33% 54% 4.39 .01 6,0541% 2% 9% 29% 60% 4.46 .03 8230% 2% 8% 26% 64% 4.52 .02 1,2341% 3% 10% 33% 54% 4.36 .03 600
14% 71% 14% 4.00 .22 7 14% 79% 7% 3.93 .13 14
0% 2% 8% 30% 59% 4.46 .00 58,6831% 2% 12% 32% 53% 4.34 .00 40,4831% 3% 13% 26% 56% 4.33 .05 3771% 3% 14% 29% 53% 4.29 .03 7021% 1% 8% 25% 65% 4.53 .03 6620% 3% 9% 31% 57% 4.42 .02 1,1930% 2% 10% 30% 58% 4.43 .00 58,7021% 2% 10% 32% 55% 4.39 .00 40,7890% 2% 9% 29% 60% 4.46 .02 1,8551% 3% 11% 34% 52% 4.33 .01 8,9301% 2% 10% 32% 55% 4.40 .01 8,1081% 2% 10% 32% 55% 4.40 .00 26,2621% 2% 10% 29% 58% 4.43 .01 22,6631% 2% 10% 29% 58% 4.43 .01 16,9081% 2% 9% 30% 59% 4.44 .01 18,0450% 2% 9% 29% 60% 4.46 .02 1,8551% 2% 10% 31% 57% 4.42 .00 76,9661% 2% 10% 31% 56% 4.40 .01 23,9500% 2% 9% 29% 60% 4.46 .02 1,8551% 2% 10% 31% 56% 4.41 .02 2,5051% 2% 10% 31% 57% 4.41 .00 98,4110% 2% 9% 29% 60% 4.46 .02 1,8551% 2% 10% 31% 57% 4.41 .00 77,2081% 2% 10% 31% 56% 4.41 .01 20,8570% 2% 7% 26% 65% 4.54 .01 2,8510% 2% 9% 29% 60% 4.46 .02 1,8551% 2% 9% 30% 58% 4.44 .01 4,9180% 2% 10% 30% 58% 4.43 .01 19,8861% 2% 10% 30% 58% 4.43 .00 32,0721% 2% 10% 32% 55% 4.39 .00 44,040
3% 9% 30% 58% 4.44 .07 1371% 2% 8% 27% 61% 4.45 .03 620
1% 7% 29% 63% 4.54 .03 384 2% 15% 25% 58% 4.41 .06 195 1% 10% 30% 59% 4.47 .08 81
1% 2% 10% 32% 55% 4.37 .01 17,9791% 2% 10% 34% 53% 4.36 .01 7,1191% 2% 9% 30% 58% 4.43 .01 14,4171% 2% 9% 30% 59% 4.46 .01 7,7341% 3% 9% 31% 56% 4.40 .01 3,5191% 2% 9% 29% 60% 4.45 .01 5,8652% 1% 7% 27% 63% 4.47 .08 99
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Hours of operation
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 14bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)SERVICE: Hours of operation
4% 10% 14% 28% 43% 3.95 .02 2,3056% 10% 16% 30% 38% 3.84 .00 121,4964% 11% 14% 27% 45% 3.98 .03 1,7625% 9% 15% 30% 41% 3.95 .00 68,3536% 10% 15% 32% 36% 3.83 .05 5438% 12% 16% 30% 34% 3.71 .01 53,1435% 12% 15% 27% 40% 3.87 .03 1,7453% 8% 10% 33% 46% 4.12 .11 933% 4% 13% 30% 50% 4.22 .05 458
11% 22% 67% 4.22 .40 96% 11% 16% 30% 36% 3.78 .00 103,6805% 7% 12% 30% 47% 4.08 .02 3,9623% 5% 11% 30% 52% 4.24 .01 12,6764% 4% 12% 24% 56% 4.24 .04 8086% 14% 17% 27% 36% 3.71 .04 8684% 12% 12% 25% 48% 4.01 .10 1532% 8% 13% 24% 53% 4.17 .06 2912% 14% 14% 27% 43% 3.94 .09 1714% 10% 15% 34% 38% 3.92 .07 250
8% 67% 25% 4.08 .23 128% 13% 17% 29% 33% 3.67 .01 39,6576% 11% 16% 31% 36% 3.79 .01 21,4426% 10% 16% 30% 38% 3.84 .01 17,6935% 9% 15% 31% 39% 3.91 .01 16,3205% 9% 15% 32% 39% 3.90 .01 7,3476% 9% 18% 29% 38% 3.85 .04 1,0434% 11% 14% 26% 45% 3.95 .03 1,5404% 9% 15% 33% 39% 3.94 .04 740
13% 13% 25% 13% 38% 3.50 .53 8 6% 24% 47% 24% 3.88 .21 17
6% 10% 15% 30% 39% 3.86 .00 71,7426% 10% 16% 30% 37% 3.82 .01 47,656
11% 12% 14% 30% 33% 3.61 .06 4418% 13% 19% 25% 34% 3.65 .05 8187% 15% 18% 28% 33% 3.65 .04 8073% 8% 13% 28% 48% 4.11 .03 1,4988% 12% 17% 30% 33% 3.69 .00 69,7484% 7% 14% 30% 45% 4.05 .00 50,0314% 10% 14% 28% 43% 3.95 .02 2,3055% 10% 15% 31% 38% 3.87 .01 10,4117% 12% 16% 31% 34% 3.72 .01 9,8905% 10% 15% 31% 39% 3.88 .01 30,9457% 10% 16% 29% 38% 3.81 .01 26,9647% 10% 16% 29% 38% 3.81 .01 20,7955% 10% 15% 29% 41% 3.90 .01 22,4914% 10% 14% 28% 43% 3.95 .02 2,3056% 10% 16% 30% 38% 3.85 .00 93,2457% 11% 15% 29% 39% 3.82 .01 28,2514% 10% 14% 28% 43% 3.95 .02 2,3055% 8% 14% 28% 46% 4.03 .02 3,1396% 10% 16% 30% 38% 3.84 .00 118,3574% 10% 14% 28% 43% 3.95 .02 2,3056% 10% 16% 30% 39% 3.87 .00 92,4247% 12% 16% 30% 35% 3.72 .01 25,6847% 7% 12% 26% 48% 4.01 .02 3,3884% 10% 14% 28% 43% 3.95 .02 2,3057% 11% 15% 28% 40% 3.84 .02 5,8357% 10% 16% 29% 38% 3.82 .01 24,0556% 10% 15% 29% 40% 3.88 .01 38,8136% 11% 16% 31% 37% 3.82 .01 52,7938% 14% 18% 32% 27% 3.57 .10 1613% 12% 14% 27% 44% 3.96 .04 7874% 10% 14% 24% 48% 4.03 .05 4583% 6% 13% 29% 49% 4.13 .07 2632% 6% 10% 30% 52% 4.23 .10 935% 10% 16% 31% 38% 3.86 .01 21,3297% 11% 17% 31% 35% 3.75 .01 8,5424% 8% 14% 30% 44% 4.01 .01 17,4474% 8% 14% 29% 44% 4.00 .01 9,4104% 9% 14% 29% 44% 3.99 .02 4,3463% 6% 12% 28% 50% 4.16 .01 7,1613% 3% 12% 30% 53% 4.25 .09 118
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Hours of operation
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 15aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)SERVICE: Helpfulness of staff
0% 2% 7% 28% 63% 4.51 .02 1,8551% 3% 11% 32% 54% 4.36 .00 100,5480% 1% 6% 26% 66% 4.55 .02 1,4191% 2% 9% 30% 58% 4.43 .00 56,6600% 2% 11% 32% 54% 4.39 .04 4361% 3% 13% 34% 49% 4.28 .00 43,8880% 2% 8% 27% 63% 4.49 .02 1,433
3% 8% 40% 49% 4.36 .09 73 0% 4% 29% 67% 4.63 .03 344 20% 20% 60% 4.40 .40 5
1% 3% 12% 32% 52% 4.33 .00 86,3370% 1% 6% 32% 60% 4.51 .01 3,1250% 1% 4% 28% 66% 4.60 .01 10,1481% 2% 8% 25% 64% 4.49 .03 6520% 2% 9% 26% 63% 4.50 .03 717
3% 5% 23% 69% 4.57 .07 1210% 2% 6% 20% 72% 4.61 .05 251
4% 7% 32% 58% 4.44 .07 1351% 0% 12% 36% 50% 4.33 .06 201
50% 50% 4.50 .19 81% 3% 13% 32% 52% 4.31 .00 33,1931% 3% 12% 33% 51% 4.31 .01 17,6911% 3% 12% 31% 53% 4.34 .01 14,7801% 3% 11% 31% 55% 4.37 .01 13,6810% 2% 11% 34% 52% 4.34 .01 6,0341% 1% 9% 31% 58% 4.45 .03 8310% 1% 6% 24% 68% 4.59 .02 1,2350% 2% 10% 34% 53% 4.37 .03 599
43% 29% 29% 3.86 .34 7 7% 7% 64% 21% 4.00 .21 14
0% 2% 9% 30% 58% 4.44 .00 58,5071% 3% 14% 34% 49% 4.26 .00 40,3112% 5% 15% 27% 51% 4.21 .05 3761% 4% 15% 27% 52% 4.24 .04 6930% 2% 8% 27% 62% 4.49 .03 6620% 1% 7% 28% 64% 4.53 .02 1,1931% 3% 12% 33% 51% 4.30 .00 58,2800% 2% 9% 30% 59% 4.45 .00 40,8500% 2% 7% 28% 63% 4.51 .02 1,8551% 3% 11% 34% 52% 4.34 .01 8,9371% 4% 14% 36% 46% 4.23 .01 8,0321% 3% 12% 33% 52% 4.33 .01 26,1241% 2% 11% 30% 55% 4.37 .01 22,5941% 2% 11% 30% 57% 4.40 .01 16,8450% 2% 9% 30% 58% 4.44 .01 18,0160% 2% 7% 28% 63% 4.51 .02 1,8551% 2% 11% 32% 54% 4.36 .00 76,6491% 3% 10% 32% 54% 4.37 .01 23,8990% 2% 7% 28% 63% 4.51 .02 1,8550% 2% 8% 27% 64% 4.52 .01 2,5091% 3% 11% 32% 54% 4.36 .00 98,0390% 2% 7% 28% 63% 4.51 .02 1,8551% 3% 11% 32% 54% 4.36 .00 76,9051% 3% 11% 33% 53% 4.34 .01 20,7840% 1% 6% 23% 69% 4.59 .01 2,8590% 2% 7% 28% 63% 4.51 .02 1,8550% 1% 8% 29% 61% 4.49 .01 4,9130% 2% 10% 30% 57% 4.41 .01 19,8561% 2% 11% 31% 55% 4.38 .00 31,9581% 3% 12% 34% 51% 4.32 .00 43,821
4% 7% 28% 61% 4.47 .07 1341% 1% 9% 25% 65% 4.52 .03 6250% 1% 4% 29% 66% 4.59 .03 384
2% 5% 25% 68% 4.60 .05 196 4% 24% 73% 4.69 .06 80
1% 2% 11% 30% 56% 4.39 .01 17,9501% 3% 11% 35% 51% 4.33 .01 7,1061% 2% 9% 28% 61% 4.48 .01 14,3980% 2% 8% 29% 62% 4.49 .01 7,7140% 1% 7% 30% 62% 4.51 .01 3,5460% 2% 9% 30% 58% 4.42 .01 5,8331% 1% 6% 19% 73% 4.62 .07 113
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Helpfulness of staff
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 15bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)SERVICE: Helpfulness of staff
3% 5% 11% 28% 52% 4.21 .02 2,3093% 4% 13% 30% 50% 4.20 .00 121,1154% 4% 11% 28% 54% 4.24 .02 1,7633% 4% 12% 29% 52% 4.24 .00 68,4413% 6% 14% 30% 47% 4.12 .05 5463% 5% 14% 32% 47% 4.16 .00 52,6744% 5% 12% 28% 51% 4.19 .03 1,7413% 2% 6% 29% 59% 4.40 .10 963% 4% 11% 28% 54% 4.26 .05 463
11% 22% 67% 4.56 .24 93% 5% 14% 31% 48% 4.17 .00 103,0763% 3% 8% 25% 62% 4.40 .02 4,0032% 3% 9% 25% 61% 4.40 .01 12,8313% 2% 10% 20% 65% 4.41 .03 8265% 6% 13% 28% 48% 4.09 .04 8681% 4% 10% 30% 56% 4.36 .07 1542% 2% 11% 25% 59% 4.36 .06 2922% 4% 8% 31% 54% 4.31 .07 1704% 6% 11% 31% 48% 4.13 .07 246
9% 45% 45% 4.36 .20 113% 5% 14% 31% 48% 4.17 .01 39,3403% 5% 14% 32% 46% 4.14 .01 21,3113% 5% 14% 31% 47% 4.15 .01 17,6273% 4% 13% 31% 49% 4.20 .01 16,2522% 4% 11% 32% 51% 4.26 .01 7,3293% 4% 12% 29% 52% 4.22 .03 1,0403% 4% 11% 27% 54% 4.24 .03 1,5474% 5% 12% 31% 49% 4.16 .04 736
11% 11% 56% 22% 3.78 .40 9 12% 12% 47% 29% 3.94 .23 17
3% 4% 12% 29% 51% 4.23 .00 71,5723% 4% 13% 32% 48% 4.17 .00 47,4506% 4% 13% 32% 45% 4.06 .05 4405% 7% 14% 24% 49% 4.05 .04 8065% 6% 15% 28% 47% 4.07 .04 8093% 4% 10% 29% 55% 4.29 .03 1,5003% 5% 14% 32% 46% 4.14 .00 69,1992% 3% 11% 29% 55% 4.30 .00 50,2013% 5% 11% 28% 52% 4.21 .02 2,3092% 3% 10% 30% 56% 4.35 .01 10,4365% 7% 17% 31% 41% 3.96 .01 9,7602% 4% 13% 32% 49% 4.22 .01 30,7783% 4% 13% 29% 50% 4.20 .01 26,9223% 4% 13% 31% 49% 4.18 .01 20,7523% 4% 12% 30% 52% 4.24 .01 22,4673% 5% 11% 28% 52% 4.21 .02 2,3093% 4% 13% 31% 49% 4.18 .00 92,8973% 4% 11% 29% 53% 4.26 .01 28,2183% 5% 11% 28% 52% 4.21 .02 2,3093% 3% 11% 26% 57% 4.32 .02 3,1503% 4% 13% 30% 50% 4.20 .00 117,9653% 5% 11% 28% 52% 4.21 .02 2,3092% 4% 12% 31% 51% 4.25 .00 92,0774% 6% 14% 30% 45% 4.05 .01 25,6375% 5% 11% 26% 52% 4.14 .02 3,4013% 5% 11% 28% 52% 4.21 .02 2,3092% 3% 10% 25% 60% 4.41 .01 5,8323% 4% 13% 29% 50% 4.20 .01 24,0423% 4% 12% 30% 51% 4.23 .01 38,7113% 5% 13% 31% 48% 4.16 .00 52,5302% 6% 18% 36% 39% 4.04 .08 1602% 2% 9% 27% 60% 4.40 .03 7832% 4% 8% 31% 55% 4.34 .04 461
12% 9% 18% 24% 36% 3.62 .08 2662% 2% 8% 20% 68% 4.49 .09 934% 5% 14% 31% 47% 4.13 .01 21,3502% 4% 13% 33% 46% 4.17 .01 8,5273% 3% 11% 27% 56% 4.31 .01 17,4622% 4% 10% 28% 56% 4.32 .01 9,4333% 4% 11% 27% 56% 4.28 .02 4,3682% 4% 11% 28% 55% 4.32 .01 7,1604% 8% 11% 18% 60% 4.21 .10 141
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Helpfulness of staff
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 16aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)SERVICE: Friendliness of staff
0% 1% 6% 26% 66% 4.57 .02 1,8541% 2% 10% 30% 57% 4.41 .00 100,6490% 1% 6% 25% 68% 4.59 .02 1,4191% 2% 8% 28% 61% 4.47 .00 56,6600% 2% 7% 30% 61% 4.50 .03 4351% 3% 12% 33% 52% 4.33 .00 43,9890% 1% 6% 26% 66% 4.56 .02 1,432
3% 8% 42% 47% 4.33 .09 72 1% 3% 26% 70% 4.66 .03 345 20% 80% 4.60 .40 5
1% 3% 11% 31% 56% 4.37 .00 86,4730% 1% 7% 30% 61% 4.50 .01 3,1190% 1% 4% 27% 68% 4.63 .01 10,1231% 2% 8% 23% 66% 4.52 .03 6500% 1% 7% 23% 69% 4.59 .03 7151% 2% 5% 22% 70% 4.60 .07 1210% 1% 3% 20% 76% 4.69 .04 2511% 3% 6% 32% 59% 4.45 .07 1361% 11% 38% 50% 4.36 .05 201
50% 50% 4.50 .19 81% 3% 11% 31% 55% 4.37 .00 33,2351% 3% 11% 31% 54% 4.35 .01 17,7221% 3% 11% 30% 56% 4.39 .01 14,7881% 2% 10% 29% 58% 4.41 .01 13,7381% 2% 10% 33% 54% 4.37 .01 6,0400% 2% 9% 29% 59% 4.46 .03 8280% 1% 5% 23% 72% 4.64 .02 1,2320% 2% 8% 32% 58% 4.45 .03 601
29% 29% 14% 29% 3.43 .48 7 14% 71% 14% 4.00 .15 14
0% 2% 8% 29% 61% 4.48 .00 58,5431% 3% 12% 32% 52% 4.31 .00 40,3713% 4% 16% 26% 51% 4.19 .05 3772% 6% 14% 26% 52% 4.21 .04 7010% 1% 7% 24% 67% 4.57 .03 6620% 1% 5% 27% 66% 4.57 .02 1,1921% 3% 11% 31% 54% 4.35 .00 58,3831% 2% 8% 28% 61% 4.48 .00 40,8670% 1% 6% 26% 66% 4.57 .02 1,8541% 2% 10% 32% 55% 4.39 .01 8,9551% 4% 12% 35% 49% 4.27 .01 8,0621% 3% 10% 32% 55% 4.37 .01 26,1941% 2% 10% 29% 58% 4.42 .01 22,5901% 2% 10% 29% 59% 4.42 .01 16,8261% 2% 8% 28% 62% 4.49 .01 18,0220% 1% 6% 26% 66% 4.57 .02 1,8541% 2% 10% 30% 57% 4.41 .00 76,7441% 2% 10% 30% 57% 4.41 .01 23,9050% 1% 6% 26% 66% 4.57 .02 1,8541% 2% 7% 25% 66% 4.54 .01 2,5211% 2% 10% 30% 57% 4.40 .00 98,1280% 1% 6% 26% 66% 4.57 .02 1,8541% 2% 10% 30% 57% 4.40 .00 77,0071% 2% 10% 31% 56% 4.40 .01 20,7981% 2% 6% 22% 70% 4.58 .01 2,8440% 1% 6% 26% 66% 4.57 .02 1,8540% 1% 7% 27% 64% 4.53 .01 4,8971% 2% 9% 28% 60% 4.46 .01 19,9061% 2% 10% 29% 58% 4.42 .00 31,9591% 3% 11% 32% 54% 4.36 .00 43,887
2% 8% 31% 59% 4.46 .06 1341% 1% 8% 23% 67% 4.56 .03 6281% 1% 3% 28% 68% 4.62 .03 381
1% 2% 21% 76% 4.72 .04 195 2% 25% 73% 4.70 .06 81
1% 2% 10% 29% 59% 4.42 .01 17,9381% 3% 10% 33% 54% 4.37 .01 7,1211% 1% 8% 26% 64% 4.52 .01 14,4110% 2% 7% 27% 64% 4.53 .01 7,7130% 1% 6% 27% 65% 4.55 .01 3,5241% 2% 8% 29% 60% 4.47 .01 5,8401% 1% 4% 21% 73% 4.64 .07 113
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Friendliness of staff
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 16bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)SERVICE: Friendliness of staff
3% 4% 11% 25% 57% 4.29 .02 2,3123% 4% 12% 28% 53% 4.24 .00 121,4743% 3% 10% 26% 59% 4.34 .02 1,7643% 4% 11% 27% 55% 4.28 .00 68,5245% 6% 14% 23% 52% 4.12 .05 5483% 5% 13% 29% 50% 4.19 .00 52,9504% 4% 11% 25% 56% 4.26 .02 1,7482% 3% 7% 21% 66% 4.46 .09 953% 3% 11% 24% 59% 4.33 .05 460
22% 78% 4.78 .15 93% 5% 13% 29% 51% 4.21 .00 103,5073% 2% 7% 22% 65% 4.45 .01 3,9912% 3% 8% 23% 63% 4.43 .01 12,7794% 3% 8% 20% 66% 4.42 .03 8284% 6% 11% 25% 54% 4.18 .04 8751% 4% 7% 29% 59% 4.42 .07 1522% 2% 10% 21% 65% 4.45 .05 2932% 2% 12% 27% 58% 4.35 .07 1726% 2% 14% 27% 52% 4.18 .07 244
17% 50% 33% 4.17 .21 123% 5% 13% 28% 52% 4.20 .01 39,5393% 5% 13% 29% 50% 4.18 .01 21,4193% 5% 13% 29% 51% 4.19 .01 17,6943% 4% 13% 29% 52% 4.23 .01 16,2883% 3% 10% 30% 54% 4.28 .01 7,3524% 4% 12% 26% 55% 4.26 .03 1,0413% 4% 10% 24% 59% 4.32 .03 1,5474% 3% 12% 26% 54% 4.23 .04 739
11% 11% 56% 22% 3.89 .31 9 6% 12% 35% 47% 4.24 .22 17
3% 4% 12% 27% 54% 4.25 .00 71,7643% 4% 12% 29% 52% 4.23 .00 47,6166% 5% 12% 28% 49% 4.08 .06 4406% 6% 13% 23% 52% 4.09 .04 8154% 6% 12% 25% 53% 4.16 .04 8143% 2% 10% 25% 60% 4.36 .02 1,4983% 5% 13% 29% 50% 4.17 .00 69,4943% 3% 10% 26% 58% 4.33 .00 50,2713% 4% 11% 25% 57% 4.29 .02 2,3122% 3% 9% 25% 61% 4.42 .01 10,4845% 7% 16% 28% 43% 3.96 .01 9,8382% 4% 12% 29% 53% 4.26 .01 30,9203% 4% 12% 27% 54% 4.24 .01 26,9443% 4% 13% 28% 52% 4.21 .01 20,7953% 4% 11% 27% 55% 4.28 .01 22,4933% 4% 11% 25% 57% 4.29 .02 2,3123% 4% 12% 28% 52% 4.22 .00 93,2243% 4% 11% 26% 57% 4.31 .01 28,2503% 4% 11% 25% 57% 4.29 .02 2,3123% 3% 10% 23% 61% 4.37 .02 3,1503% 4% 12% 28% 53% 4.24 .00 118,3243% 4% 11% 25% 57% 4.29 .02 2,3122% 4% 12% 28% 54% 4.28 .00 92,3715% 6% 14% 27% 49% 4.10 .01 25,7166% 5% 12% 25% 53% 4.13 .02 3,3873% 4% 11% 25% 57% 4.29 .02 2,3121% 3% 9% 22% 65% 4.46 .01 5,8183% 4% 12% 27% 54% 4.23 .01 24,0993% 4% 12% 27% 55% 4.28 .01 38,7933% 5% 13% 29% 51% 4.19 .00 52,7641% 2% 22% 37% 39% 4.09 .07 1612% 3% 6% 25% 64% 4.47 .03 7892% 2% 8% 25% 64% 4.47 .04 456
10% 5% 19% 26% 40% 3.80 .08 2643% 1% 4% 17% 74% 4.59 .09 944% 5% 13% 28% 50% 4.17 .01 21,3843% 4% 12% 30% 51% 4.23 .01 8,5453% 3% 10% 25% 59% 4.35 .01 17,4862% 3% 10% 25% 60% 4.37 .01 9,4262% 3% 10% 25% 60% 4.36 .01 4,3552% 3% 10% 26% 58% 4.35 .01 7,1904% 7% 9% 22% 58% 4.23 .09 138
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Friendliness of staff
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 17aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)CLEANLINESS: Overall
0% 1% 4% 22% 73% 4.67 .01 1,8560% 1% 6% 24% 68% 4.59 .00 100,7380% 1% 4% 22% 73% 4.66 .02 1,4210% 1% 6% 23% 70% 4.60 .00 56,5081% 3% 22% 74% 4.69 .03 4350% 1% 7% 26% 66% 4.56 .00 44,2300% 1% 4% 22% 72% 4.65 .02 1,430
5% 30% 64% 4.59 .07 73 3% 18% 79% 4.76 .03 347 17% 83% 4.83 .17 6
0% 1% 7% 25% 67% 4.56 .00 86,5380% 1% 4% 21% 74% 4.68 .01 3,1350% 0% 2% 17% 80% 4.77 .00 10,1371% 1% 6% 21% 70% 4.57 .03 6491% 1% 4% 22% 72% 4.65 .02 717
6% 23% 72% 4.66 .05 120 1% 4% 17% 78% 4.72 .04 252 1% 2% 29% 68% 4.63 .05 136 2% 7% 24% 67% 4.55 .05 195 30% 70% 4.70 .15 10
0% 1% 7% 25% 66% 4.56 .00 33,2990% 1% 8% 26% 65% 4.54 .01 17,7260% 1% 7% 25% 67% 4.57 .01 14,7980% 1% 7% 24% 68% 4.57 .01 13,7300% 1% 6% 25% 67% 4.58 .01 6,0350% 1% 6% 21% 72% 4.64 .02 8280% 0% 3% 18% 77% 4.72 .02 1,2330% 1% 5% 28% 66% 4.57 .03 602
17% 33% 50% 4.33 .33 6 7% 60% 33% 4.27 .15 15
0% 1% 5% 21% 73% 4.66 .00 58,5471% 2% 9% 28% 62% 4.49 .00 40,4501% 2% 12% 26% 59% 4.38 .05 3751% 2% 13% 24% 59% 4.38 .03 7091% 0% 3% 23% 72% 4.66 .03 663
1% 4% 21% 74% 4.67 .02 1,1930% 1% 7% 26% 66% 4.55 .00 58,4660% 1% 5% 21% 72% 4.64 .00 40,8700% 1% 4% 22% 73% 4.67 .01 1,8560% 1% 6% 25% 68% 4.59 .01 8,9220% 1% 7% 28% 64% 4.54 .01 8,0640% 1% 6% 25% 67% 4.58 .00 26,2261% 1% 7% 23% 68% 4.57 .00 22,6640% 1% 7% 23% 69% 4.59 .01 16,8410% 1% 5% 22% 72% 4.64 .00 18,0210% 1% 4% 22% 73% 4.67 .01 1,8560% 1% 6% 24% 69% 4.59 .00 76,8060% 1% 6% 25% 67% 4.58 .00 23,9320% 1% 4% 22% 73% 4.67 .01 1,8560% 1% 4% 19% 76% 4.70 .01 2,4940% 1% 6% 24% 68% 4.58 .00 98,2440% 1% 4% 22% 73% 4.67 .01 1,8560% 1% 6% 24% 68% 4.59 .00 77,0470% 1% 7% 25% 66% 4.56 .00 20,8440% 1% 3% 16% 80% 4.74 .01 2,8470% 1% 4% 22% 73% 4.67 .01 1,8560% 1% 6% 23% 71% 4.63 .01 4,9270% 1% 6% 22% 70% 4.60 .00 19,8900% 1% 7% 23% 69% 4.59 .00 31,9630% 1% 6% 25% 67% 4.57 .00 43,958
1% 7% 21% 71% 4.63 .06 1350% 1% 4% 22% 73% 4.65 .03 622
1% 4% 22% 73% 4.66 .03 386 1% 5% 21% 74% 4.68 .04 198 1% 23% 76% 4.75 .05 80
1% 1% 7% 22% 69% 4.59 .01 17,9800% 1% 6% 26% 66% 4.56 .01 7,1111% 1% 6% 22% 71% 4.62 .01 14,3370% 1% 6% 22% 71% 4.62 .01 7,6610% 1% 5% 19% 75% 4.68 .01 3,5351% 1% 6% 24% 68% 4.57 .01 5,7822% 1% 4% 13% 80% 4.69 .08 102
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Cleanliness: Overall
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 17bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)CLEANLINESS: Overall
3% 5% 11% 33% 49% 4.21 .02 2,3102% 4% 12% 36% 46% 4.20 .00 121,9013% 4% 10% 31% 53% 4.27 .02 1,7672% 3% 10% 33% 51% 4.29 .00 68,5843% 7% 14% 39% 37% 4.00 .04 5432% 5% 14% 39% 39% 4.09 .00 53,3173% 4% 11% 32% 49% 4.21 .02 1,7433% 3% 12% 33% 49% 4.22 .10 1003% 5% 10% 34% 48% 4.19 .05 458
44% 56% 4.56 .18 92% 4% 13% 37% 44% 4.17 .00 103,7602% 3% 8% 32% 55% 4.34 .01 4,0322% 3% 7% 31% 57% 4.39 .01 12,9203% 4% 10% 24% 59% 4.34 .03 8232% 5% 13% 34% 46% 4.17 .03 8622% 3% 12% 31% 51% 4.27 .08 1542% 3% 8% 31% 57% 4.39 .05 2962% 5% 11% 30% 52% 4.25 .08 1715% 6% 10% 31% 48% 4.11 .07 2488% 8% 25% 33% 25% 3.58 .36 122% 4% 14% 37% 43% 4.15 .00 39,6822% 5% 14% 37% 42% 4.12 .01 21,4542% 4% 12% 36% 45% 4.17 .01 17,7072% 4% 12% 36% 47% 4.22 .01 16,3502% 3% 9% 36% 50% 4.30 .01 7,3652% 3% 11% 32% 51% 4.26 .03 1,0333% 4% 11% 31% 50% 4.22 .03 1,5433% 5% 11% 36% 46% 4.19 .04 742
63% 38% 4.38 .18 86% 6% 47% 41% 4.12 .27 172% 4% 12% 35% 47% 4.21 .00 72,0502% 4% 12% 37% 45% 4.19 .00 47,7635% 8% 13% 32% 43% 4.01 .05 4395% 5% 16% 33% 42% 4.03 .04 8322% 5% 13% 35% 45% 4.15 .03 8023% 4% 10% 32% 51% 4.24 .03 1,5082% 5% 14% 38% 41% 4.11 .00 69,6962% 3% 9% 33% 53% 4.32 .00 50,5073% 5% 11% 33% 49% 4.21 .02 2,3101% 3% 10% 36% 50% 4.31 .01 10,4563% 6% 14% 38% 39% 4.06 .01 9,8682% 4% 12% 37% 46% 4.20 .01 31,0702% 4% 13% 35% 44% 4.15 .01 27,0882% 4% 13% 36% 46% 4.19 .01 20,8652% 3% 10% 34% 50% 4.28 .01 22,5543% 5% 11% 33% 49% 4.21 .02 2,3102% 4% 12% 36% 46% 4.20 .00 93,5262% 4% 12% 35% 47% 4.22 .01 28,3753% 5% 11% 33% 49% 4.21 .02 2,3103% 4% 11% 32% 50% 4.24 .02 3,1632% 4% 12% 36% 46% 4.20 .00 118,7383% 5% 11% 33% 49% 4.21 .02 2,3102% 3% 12% 36% 47% 4.24 .00 92,7253% 6% 14% 36% 41% 4.07 .01 25,7694% 6% 11% 30% 48% 4.13 .02 3,4073% 5% 11% 33% 49% 4.21 .02 2,3101% 2% 11% 33% 53% 4.34 .01 5,8702% 4% 12% 35% 47% 4.21 .01 24,1372% 4% 12% 36% 47% 4.21 .00 38,9582% 4% 12% 37% 45% 4.17 .00 52,9366% 9% 22% 32% 31% 3.75 .09 1622% 3% 8% 29% 58% 4.37 .03 7901% 2% 7% 33% 57% 4.42 .04 4605% 6% 17% 33% 39% 3.95 .07 2631% 1% 4% 29% 64% 4.54 .08 923% 5% 13% 35% 45% 4.15 .01 21,4622% 4% 12% 37% 46% 4.21 .01 8,5742% 3% 9% 31% 55% 4.35 .01 17,4781% 2% 8% 30% 59% 4.42 .01 9,4181% 2% 9% 30% 58% 4.40 .01 4,3671% 2% 9% 33% 55% 4.37 .01 7,1543% 1% 7% 27% 62% 4.44 .08 131
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Cleanliness: Overall
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 18aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)CLEANLINESS: Serving areas
0% 1% 6% 23% 69% 4.60 .02 1,8450% 1% 8% 26% 65% 4.53 .00 100,0100% 1% 7% 23% 68% 4.59 .02 1,4091% 2% 7% 25% 65% 4.53 .00 55,8441% 0% 6% 22% 71% 4.63 .03 4360% 1% 8% 27% 63% 4.52 .00 44,1660% 1% 7% 23% 68% 4.58 .02 1,419
7% 36% 58% 4.51 .07 730% 3% 22% 75% 4.71 .03 347
17% 50% 33% 4.17 .31 60% 2% 8% 27% 63% 4.50 .00 86,0270% 1% 5% 23% 70% 4.62 .01 3,0900% 1% 3% 20% 76% 4.70 .01 9,9801% 2% 9% 21% 68% 4.53 .03 6331% 1% 6% 23% 69% 4.59 .03 711
11% 20% 69% 4.59 .06 121 2% 5% 17% 76% 4.67 .04 248 1% 9% 29% 61% 4.50 .06 133 3% 11% 26% 61% 4.44 .06 196 30% 70% 4.70 .15 10
0% 1% 8% 27% 63% 4.51 .00 33,1760% 2% 9% 27% 62% 4.49 .01 17,6170% 1% 8% 27% 63% 4.51 .01 14,6861% 2% 8% 26% 64% 4.51 .01 13,6300% 2% 7% 27% 63% 4.51 .01 5,9750% 1% 7% 25% 67% 4.58 .02 8140% 0% 5% 20% 74% 4.67 .02 1,2260% 2% 9% 28% 60% 4.46 .03 598
17% 50% 33% 4.17 .31 6 13% 60% 27% 4.13 .17 15
0% 1% 6% 23% 70% 4.61 .00 58,0891% 2% 10% 30% 58% 4.42 .00 40,1841% 2% 12% 28% 57% 4.36 .05 3751% 3% 15% 25% 57% 4.35 .03 7021% 1% 6% 23% 69% 4.58 .03 6570% 1% 7% 23% 69% 4.61 .02 1,1880% 1% 8% 28% 62% 4.50 .00 58,1660% 1% 6% 24% 68% 4.58 .00 40,4340% 1% 6% 23% 69% 4.60 .02 1,8450% 1% 7% 27% 64% 4.52 .01 8,8360% 2% 8% 29% 60% 4.48 .01 8,0280% 1% 8% 27% 64% 4.52 .00 26,0101% 2% 8% 25% 65% 4.52 .01 22,5550% 1% 8% 26% 65% 4.53 .01 16,7160% 1% 6% 24% 68% 4.58 .01 17,8650% 1% 6% 23% 69% 4.60 .02 1,8450% 1% 8% 26% 65% 4.53 .00 76,2450% 2% 8% 27% 64% 4.52 .00 23,7650% 1% 6% 23% 69% 4.60 .02 1,8450% 1% 6% 22% 70% 4.61 .01 2,4790% 1% 8% 26% 64% 4.53 .00 97,5310% 1% 6% 23% 69% 4.60 .02 1,8450% 1% 8% 26% 64% 4.53 .00 76,4921% 2% 8% 27% 63% 4.50 .01 20,6840% 1% 4% 17% 78% 4.71 .01 2,8340% 1% 6% 23% 69% 4.60 .02 1,8450% 1% 6% 25% 68% 4.59 .01 4,8800% 1% 7% 24% 66% 4.55 .01 19,7440% 1% 8% 26% 65% 4.53 .00 31,7231% 1% 8% 27% 63% 4.51 .00 43,6631% 1% 8% 23% 67% 4.53 .07 1350% 1% 7% 22% 69% 4.58 .03 619
2% 6% 26% 66% 4.57 .03 382 1% 6% 23% 71% 4.64 .04 195 3% 23% 74% 4.72 .06 78
1% 2% 8% 24% 66% 4.54 .01 17,9200% 2% 8% 28% 63% 4.50 .01 7,0871% 1% 7% 25% 66% 4.54 .01 14,1871% 2% 7% 25% 66% 4.54 .01 7,6210% 1% 5% 22% 71% 4.62 .01 3,4911% 2% 8% 27% 63% 4.49 .01 5,4382% 6% 18% 74% 4.62 .08 100
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Serving areas
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 18bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)CLEANLINESS: Serving areas
2% 4% 11% 34% 48% 4.23 .02 2,2882% 4% 11% 35% 48% 4.24 .00 120,8862% 4% 11% 33% 50% 4.25 .02 1,7442% 4% 11% 33% 51% 4.27 .00 67,6342% 4% 12% 39% 43% 4.16 .04 5442% 4% 12% 38% 44% 4.19 .00 53,2522% 4% 11% 34% 49% 4.23 .02 1,7303% 1% 12% 35% 48% 4.25 .09 992% 4% 10% 36% 47% 4.21 .05 450
56% 44% 4.44 .18 92% 4% 12% 36% 46% 4.21 .00 103,0533% 3% 8% 32% 55% 4.33 .01 3,9752% 3% 7% 31% 57% 4.38 .01 12,6843% 4% 8% 25% 60% 4.36 .03 8082% 4% 12% 34% 49% 4.24 .03 8551% 3% 11% 32% 52% 4.31 .07 1571% 2% 9% 31% 56% 4.40 .05 2932% 6% 9% 37% 46% 4.17 .08 1675% 6% 15% 35% 39% 3.98 .07 246
17% 8% 42% 33% 3.92 .31 122% 4% 12% 36% 47% 4.23 .00 39,5112% 4% 13% 37% 45% 4.18 .01 21,2982% 4% 12% 36% 46% 4.19 .01 17,5822% 4% 12% 35% 47% 4.22 .01 16,2042% 3% 10% 35% 51% 4.29 .01 7,2682% 4% 9% 36% 49% 4.26 .03 1,0212% 4% 12% 32% 50% 4.24 .02 1,5252% 4% 10% 40% 44% 4.20 .03 738
13% 38% 50% 4.38 .26 8 12% 53% 35% 4.12 .22 17
2% 4% 11% 35% 49% 4.25 .00 71,3212% 4% 12% 36% 47% 4.22 .00 47,4675% 5% 13% 32% 45% 4.05 .05 4405% 5% 14% 33% 43% 4.04 .04 8242% 3% 12% 36% 46% 4.23 .03 7962% 4% 10% 33% 49% 4.23 .03 1,4922% 4% 12% 37% 45% 4.18 .00 69,2622% 3% 9% 33% 53% 4.32 .00 49,9132% 4% 11% 34% 48% 4.23 .02 2,2881% 3% 9% 35% 53% 4.35 .01 10,3582% 5% 13% 38% 42% 4.12 .01 9,8122% 4% 11% 36% 48% 4.26 .01 30,7582% 4% 13% 35% 46% 4.19 .01 26,9432% 4% 12% 35% 47% 4.20 .01 20,7062% 3% 10% 34% 51% 4.30 .01 22,3092% 4% 11% 34% 48% 4.23 .02 2,2882% 4% 11% 35% 48% 4.23 .00 92,7212% 4% 11% 35% 49% 4.26 .01 28,1652% 4% 11% 34% 48% 4.23 .02 2,2883% 3% 11% 32% 51% 4.25 .02 3,1252% 4% 11% 35% 48% 4.24 .00 117,7612% 4% 11% 34% 48% 4.23 .02 2,2882% 3% 11% 35% 49% 4.27 .00 91,9343% 5% 13% 36% 43% 4.11 .01 25,5574% 5% 11% 29% 50% 4.17 .02 3,3952% 4% 11% 34% 48% 4.23 .02 2,2881% 2% 9% 33% 55% 4.39 .01 5,8032% 4% 11% 34% 49% 4.24 .01 23,9322% 4% 11% 35% 48% 4.25 .00 38,6382% 4% 11% 36% 47% 4.21 .00 52,5132% 7% 25% 35% 29% 3.81 .08 1612% 4% 8% 30% 56% 4.34 .03 7852% 3% 10% 34% 51% 4.31 .04 4543% 5% 14% 39% 38% 4.04 .06 2571% 1% 5% 34% 59% 4.48 .08 873% 5% 12% 35% 46% 4.16 .01 21,4082% 4% 11% 37% 47% 4.24 .01 8,5402% 3% 10% 31% 54% 4.32 .01 17,2402% 3% 9% 30% 56% 4.36 .01 9,3321% 3% 8% 32% 56% 4.40 .01 4,3221% 3% 10% 34% 52% 4.32 .01 6,6652% 2% 7% 28% 61% 4.43 .08 127
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Serving areas
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 19aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)CLEANLINESS: Eating areas (tables, chairs, etc.)
1% 1% 8% 24% 66% 4.54 .02 1,8271% 2% 8% 27% 63% 4.50 .00 98,3861% 2% 8% 24% 65% 4.52 .02 1,3951% 2% 8% 26% 63% 4.48 .00 54,3971% 1% 6% 22% 70% 4.60 .03 4320% 1% 7% 28% 63% 4.52 .00 43,9891% 1% 8% 23% 66% 4.53 .02 1,412
4% 8% 31% 57% 4.40 .10 721% 1% 5% 24% 70% 4.61 .04 337
83% 17% 4.17 .17 61% 2% 8% 27% 62% 4.49 .00 84,9381% 2% 6% 26% 64% 4.51 .01 2,9971% 1% 5% 23% 70% 4.59 .01 9,5502% 2% 7% 24% 65% 4.49 .03 6261% 1% 7% 23% 68% 4.55 .03 706
1% 13% 26% 60% 4.45 .07 121 1% 7% 20% 72% 4.63 .04 249 2% 9% 23% 65% 4.52 .07 130
1% 3% 12% 28% 57% 4.39 .06 196 30% 70% 4.70 .15 10
1% 1% 8% 28% 63% 4.50 .00 32,9061% 2% 8% 28% 61% 4.48 .01 17,3981% 2% 8% 27% 63% 4.49 .01 14,4851% 2% 8% 26% 63% 4.49 .01 13,4031% 2% 8% 27% 61% 4.46 .01 5,8171% 1% 7% 24% 68% 4.56 .03 8121% 1% 6% 21% 71% 4.60 .02 1,2160% 2% 10% 29% 58% 4.42 .03 591
17% 67% 17% 4.00 .26 6 7% 64% 29% 4.21 .15 14
1% 1% 6% 25% 67% 4.56 .00 56,9831% 2% 10% 30% 58% 4.42 .00 39,7072% 2% 13% 30% 54% 4.32 .05 3702% 3% 12% 26% 56% 4.32 .04 6831% 1% 8% 23% 67% 4.53 .03 6540% 2% 8% 24% 66% 4.54 .02 1,1731% 1% 8% 28% 62% 4.49 .00 57,5951% 2% 7% 25% 66% 4.52 .00 39,4281% 1% 8% 24% 66% 4.54 .02 1,8271% 2% 7% 29% 62% 4.50 .01 8,6311% 2% 8% 30% 59% 4.46 .01 7,9371% 1% 8% 28% 63% 4.50 .00 25,5781% 2% 8% 26% 63% 4.50 .01 22,2471% 2% 8% 26% 64% 4.51 .01 16,4931% 2% 7% 25% 65% 4.52 .01 17,5001% 1% 8% 24% 66% 4.54 .02 1,8271% 2% 8% 27% 63% 4.50 .00 74,9500% 2% 7% 27% 63% 4.51 .00 23,4361% 1% 8% 24% 66% 4.54 .02 1,8271% 1% 7% 24% 67% 4.56 .02 2,4241% 2% 8% 27% 63% 4.50 .00 95,9621% 1% 8% 24% 66% 4.54 .02 1,8271% 2% 8% 27% 63% 4.50 .00 75,1861% 2% 8% 28% 61% 4.46 .01 20,3891% 1% 3% 16% 79% 4.72 .01 2,8111% 1% 8% 24% 66% 4.54 .02 1,8270% 1% 7% 26% 66% 4.55 .01 4,8091% 1% 8% 25% 65% 4.52 .01 19,4971% 2% 8% 26% 64% 4.51 .00 31,1591% 2% 8% 28% 62% 4.48 .00 42,921
2% 8% 26% 64% 4.51 .06 1330% 1% 10% 21% 66% 4.52 .03 6191% 2% 8% 30% 59% 4.46 .04 375
1% 5% 19% 75% 4.69 .04 1963% 6% 3% 29% 60% 4.38 .12 721% 2% 8% 26% 64% 4.51 .01 17,6531% 2% 8% 30% 59% 4.45 .01 6,9981% 2% 8% 25% 63% 4.46 .01 13,7181% 2% 8% 26% 62% 4.46 .01 7,3321% 1% 5% 22% 71% 4.62 .01 3,4692% 2% 9% 26% 61% 4.42 .01 5,1282% 1% 5% 18% 74% 4.61 .08 99
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Eating areas (tables, chairs, etc.)
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 19bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)CLEANLINESS: Eating areas (tables, chairs, etc.)
4% 7% 15% 33% 41% 4.01 .02 2,2763% 7% 17% 35% 38% 3.98 .00 118,6484% 7% 15% 32% 43% 4.03 .03 1,7333% 7% 15% 33% 42% 4.05 .00 65,5063% 8% 15% 37% 36% 3.94 .05 5433% 8% 18% 37% 34% 3.90 .00 53,1424% 8% 15% 32% 41% 4.00 .03 1,7256% 5% 11% 39% 38% 3.98 .11 974% 6% 13% 37% 41% 4.05 .05 445
11% 44% 44% 4.33 .24 93% 8% 17% 35% 37% 3.96 .00 101,7503% 6% 13% 33% 45% 4.10 .02 3,8053% 5% 13% 32% 47% 4.15 .01 11,9403% 6% 12% 25% 55% 4.23 .04 7973% 7% 17% 32% 40% 3.99 .04 8563% 8% 15% 33% 41% 4.03 .08 1574% 4% 14% 30% 48% 4.13 .06 2911% 12% 12% 30% 45% 4.07 .08 1657% 9% 14% 34% 36% 3.82 .08 244
17% 17% 42% 25% 3.75 .30 123% 7% 18% 35% 37% 3.96 .01 39,2213% 8% 18% 36% 35% 3.91 .01 21,0693% 8% 17% 35% 37% 3.94 .01 17,3203% 7% 17% 35% 38% 3.98 .01 15,9103% 6% 14% 35% 42% 4.08 .01 7,0543% 6% 13% 33% 45% 4.10 .03 1,0094% 7% 16% 31% 42% 4.01 .03 1,5164% 7% 13% 37% 39% 4.01 .04 736
13% 63% 25% 4.00 .33 8 6% 13% 31% 50% 4.25 .23 16
3% 8% 17% 34% 38% 3.97 .00 69,7943% 7% 16% 35% 39% 4.01 .00 46,8107% 9% 20% 32% 33% 3.76 .06 4336% 10% 17% 31% 35% 3.79 .04 8053% 7% 18% 34% 38% 3.97 .04 7954% 7% 13% 33% 43% 4.03 .03 1,4813% 8% 18% 36% 35% 3.92 .00 68,6743% 6% 15% 33% 43% 4.07 .00 48,3034% 7% 15% 33% 41% 4.01 .02 2,2762% 6% 15% 35% 41% 4.06 .01 10,1163% 8% 17% 37% 35% 3.91 .01 9,6853% 8% 17% 35% 38% 3.97 .01 30,1313% 7% 18% 34% 38% 3.96 .01 26,5883% 8% 17% 34% 38% 3.96 .01 20,3823% 7% 15% 34% 41% 4.05 .01 21,7464% 7% 15% 33% 41% 4.01 .02 2,2763% 7% 17% 35% 38% 3.97 .00 90,8223% 7% 16% 34% 40% 4.02 .01 27,8264% 7% 15% 33% 41% 4.01 .02 2,2764% 7% 15% 32% 41% 3.99 .02 3,0333% 7% 17% 35% 38% 3.98 .00 115,6154% 7% 15% 33% 41% 4.01 .02 2,2763% 7% 16% 35% 39% 4.01 .00 90,1904% 8% 18% 35% 34% 3.88 .01 25,0975% 8% 15% 29% 43% 3.97 .02 3,3614% 7% 15% 33% 41% 4.01 .02 2,2762% 6% 14% 33% 45% 4.14 .01 5,7253% 7% 16% 34% 41% 4.03 .01 23,5673% 7% 16% 35% 39% 4.00 .01 37,9003% 8% 17% 35% 36% 3.93 .00 51,4568% 13% 25% 30% 23% 3.47 .10 1613% 7% 14% 31% 46% 4.09 .04 7823% 5% 14% 35% 44% 4.12 .05 4465% 8% 15% 32% 40% 3.95 .07 2622% 2% 10% 29% 56% 4.34 .10 824% 8% 18% 34% 37% 3.93 .01 21,0423% 8% 16% 36% 37% 3.98 .01 8,3692% 6% 15% 32% 45% 4.11 .01 16,5472% 5% 14% 30% 48% 4.16 .01 8,9052% 5% 11% 32% 50% 4.24 .01 4,3043% 5% 15% 34% 44% 4.12 .01 6,2162% 5% 9% 27% 57% 4.31 .09 123
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Eating areas (tables, chairs, etc.)
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 20aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)DINING ENVIRONMENT: Location
1% 3% 9% 32% 56% 4.40 .02 1,8731% 4% 12% 33% 50% 4.27 .00 100,6381% 2% 9% 31% 57% 4.42 .02 1,4321% 3% 11% 33% 52% 4.30 .00 56,3040% 4% 10% 36% 50% 4.32 .04 4411% 4% 13% 34% 47% 4.22 .00 44,3341% 3% 10% 32% 55% 4.37 .02 1,448
4% 7% 39% 50% 4.34 .10 700% 2% 5% 32% 61% 4.51 .04 349
67% 33% 4.33 .21 61% 4% 13% 33% 49% 4.25 .00 86,6311% 3% 8% 35% 53% 4.37 .01 3,0841% 2% 8% 35% 54% 4.40 .01 10,0092% 3% 12% 31% 52% 4.29 .04 6341% 3% 10% 32% 55% 4.36 .03 724
3% 12% 32% 52% 4.34 .07 1221% 3% 10% 24% 62% 4.44 .05 255
2% 7% 41% 50% 4.39 .06 1381% 1% 12% 34% 52% 4.35 .06 199
10% 60% 30% 4.20 .20 101% 4% 13% 33% 49% 4.25 .00 33,4081% 4% 13% 33% 48% 4.22 .01 17,7341% 4% 13% 33% 49% 4.24 .01 14,7731% 4% 13% 33% 50% 4.25 .01 13,7541% 3% 10% 35% 51% 4.32 .01 6,0141% 4% 13% 30% 52% 4.28 .03 8281% 2% 8% 30% 60% 4.46 .02 1,2441% 4% 11% 36% 48% 4.28 .03 607
57% 43% 4.43 .20 7 20% 60% 20% 4.00 .17 15
1% 3% 10% 33% 53% 4.34 .00 58,5302% 4% 14% 35% 45% 4.17 .00 40,3812% 4% 15% 31% 47% 4.17 .05 3793% 5% 16% 32% 43% 4.08 .04 7091% 4% 10% 30% 56% 4.36 .03 6701% 2% 8% 33% 56% 4.41 .02 1,2031% 4% 13% 34% 48% 4.24 .00 58,5721% 3% 11% 33% 52% 4.31 .00 40,6721% 3% 9% 32% 56% 4.40 .02 1,8731% 4% 13% 37% 44% 4.18 .01 8,8621% 4% 13% 36% 46% 4.22 .01 8,0851% 3% 11% 33% 51% 4.30 .01 26,1891% 4% 13% 33% 49% 4.24 .01 22,6491% 4% 12% 33% 50% 4.26 .01 16,8101% 3% 10% 32% 53% 4.33 .01 18,0431% 3% 9% 32% 56% 4.40 .02 1,8731% 4% 12% 33% 51% 4.28 .00 76,8121% 4% 13% 35% 47% 4.22 .01 23,8261% 3% 9% 32% 56% 4.40 .02 1,8731% 4% 11% 35% 49% 4.26 .02 2,4791% 4% 12% 33% 50% 4.27 .00 98,1591% 3% 9% 32% 56% 4.40 .02 1,8731% 4% 12% 33% 50% 4.27 .00 76,9551% 4% 12% 34% 49% 4.24 .01 20,8211% 3% 8% 29% 59% 4.44 .02 2,8621% 3% 9% 32% 56% 4.40 .02 1,8732% 5% 13% 38% 43% 4.15 .01 4,8821% 4% 12% 33% 49% 4.25 .01 19,9131% 4% 12% 33% 51% 4.29 .00 31,9071% 4% 12% 34% 50% 4.27 .00 43,9361% 1% 7% 34% 56% 4.43 .07 1371% 3% 11% 30% 55% 4.36 .03 6330% 2% 8% 28% 62% 4.49 .04 3851% 3% 7% 36% 54% 4.40 .06 198
4% 32% 65% 4.61 .06 791% 4% 13% 33% 49% 4.24 .01 17,9701% 4% 12% 37% 47% 4.23 .01 7,1381% 3% 11% 31% 54% 4.34 .01 14,2621% 3% 9% 30% 57% 4.41 .01 7,6711% 3% 9% 34% 52% 4.33 .01 3,5361% 3% 11% 32% 54% 4.35 .01 5,6442% 5% 8% 35% 49% 4.24 .11 83
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Location
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 20bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)DINING ENVIRONMENT: Location
1% 2% 7% 29% 60% 4.44 .02 2,3282% 2% 9% 29% 58% 4.39 .00 121,6701% 2% 7% 29% 61% 4.46 .02 1,7752% 3% 9% 29% 57% 4.38 .00 68,2732% 4% 8% 28% 58% 4.37 .04 5531% 2% 9% 29% 58% 4.41 .00 53,3971% 3% 7% 28% 61% 4.44 .02 1,7631% 6% 30% 63% 4.54 .07 972% 2% 8% 32% 57% 4.39 .04 459
44% 56% 4.56 .18 91% 3% 10% 30% 57% 4.38 .00 103,7842% 2% 6% 28% 62% 4.44 .01 3,9742% 2% 6% 26% 65% 4.50 .01 12,7502% 4% 8% 24% 63% 4.42 .03 8011% 4% 7% 26% 61% 4.43 .03 874
8% 29% 63% 4.56 .05 1561% 2% 8% 25% 65% 4.51 .04 297
2% 6% 34% 58% 4.47 .05 1733% 3% 8% 31% 55% 4.31 .06 251
8% 33% 58% 4.50 .19 121% 2% 9% 28% 60% 4.42 .00 39,7391% 3% 10% 31% 55% 4.36 .01 21,4792% 3% 10% 31% 54% 4.33 .01 17,6861% 3% 10% 31% 55% 4.35 .01 16,3232% 3% 9% 33% 54% 4.34 .01 7,3522% 3% 10% 29% 56% 4.35 .03 1,0371% 2% 7% 27% 63% 4.49 .02 1,5592% 4% 8% 32% 54% 4.32 .03 743
11% 22% 67% 4.56 .24 9 6% 41% 53% 4.47 .15 17
1% 2% 8% 28% 60% 4.43 .00 71,9472% 3% 10% 31% 55% 4.34 .00 47,6394% 5% 12% 30% 49% 4.13 .05 4423% 4% 15% 32% 46% 4.12 .04 8321% 3% 8% 27% 60% 4.42 .03 8142% 2% 7% 30% 60% 4.45 .02 1,5141% 2% 9% 29% 58% 4.39 .00 69,7832% 2% 9% 29% 58% 4.40 .00 50,2031% 2% 7% 29% 60% 4.44 .02 2,3281% 2% 7% 29% 61% 4.47 .01 10,3812% 3% 10% 32% 54% 4.33 .01 9,8841% 2% 8% 28% 61% 4.44 .00 30,9952% 3% 11% 29% 55% 4.33 .01 27,0322% 3% 10% 30% 56% 4.36 .01 20,8051% 2% 9% 29% 59% 4.42 .01 22,5731% 2% 7% 29% 60% 4.44 .02 2,3282% 3% 9% 29% 58% 4.39 .00 93,4131% 2% 8% 29% 58% 4.41 .01 28,2571% 2% 7% 29% 60% 4.44 .02 2,3281% 2% 9% 29% 59% 4.41 .02 3,1382% 2% 9% 29% 58% 4.39 .00 118,5321% 2% 7% 29% 60% 4.44 .02 2,3281% 2% 9% 29% 59% 4.42 .00 92,5232% 3% 11% 31% 53% 4.30 .01 25,7353% 3% 8% 26% 60% 4.37 .02 3,4121% 2% 7% 29% 60% 4.44 .02 2,3281% 2% 7% 29% 61% 4.49 .01 5,8272% 3% 10% 29% 57% 4.36 .01 24,1521% 2% 9% 28% 59% 4.41 .00 38,8532% 3% 9% 30% 57% 4.38 .00 52,838
2% 9% 32% 56% 4.42 .06 1612% 3% 8% 28% 59% 4.41 .03 7981% 1% 5% 26% 67% 4.58 .03 4602% 2% 7% 33% 57% 4.42 .05 2652% 1% 8% 29% 60% 4.44 .09 912% 3% 11% 32% 52% 4.30 .01 21,4161% 2% 9% 31% 56% 4.38 .01 8,5852% 2% 9% 28% 59% 4.40 .01 17,3751% 2% 8% 25% 64% 4.48 .01 9,4161% 2% 8% 29% 60% 4.44 .01 4,3881% 2% 8% 29% 59% 4.42 .01 6,9913% 1% 10% 27% 59% 4.38 .09 102
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Location
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 21aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)DINING ENVIRONMENT: Layout of facility
2% 8% 15% 37% 38% 4.01 .02 1,8592% 7% 17% 37% 36% 3.98 .00 100,1192% 8% 14% 37% 39% 4.03 .03 1,4192% 7% 17% 37% 38% 4.02 .00 55,8861% 10% 18% 38% 33% 3.92 .05 4402% 8% 18% 38% 34% 3.93 .00 44,2332% 9% 16% 36% 38% 3.98 .03 1,440
9% 21% 47% 24% 3.85 .11 681% 4% 12% 42% 40% 4.16 .05 345
50% 33% 17% 3.67 .33 62% 8% 18% 37% 35% 3.96 .00 86,2381% 5% 16% 43% 35% 4.05 .02 3,0611% 5% 13% 43% 38% 4.12 .01 9,9192% 5% 16% 33% 45% 4.13 .04 6292% 9% 17% 35% 37% 3.96 .04 7193% 6% 11% 40% 40% 4.08 .09 1212% 8% 15% 29% 46% 4.09 .07 2552% 14% 11% 37% 36% 3.89 .09 1383% 7% 18% 43% 30% 3.92 .07 197
20% 10% 50% 20% 3.70 .33 102% 8% 18% 36% 35% 3.94 .01 33,2842% 8% 18% 37% 35% 3.94 .01 17,6342% 7% 18% 36% 36% 3.98 .01 14,7092% 7% 17% 37% 37% 3.99 .01 13,6782% 7% 17% 39% 35% 3.98 .01 5,9812% 6% 17% 35% 39% 4.03 .04 8272% 8% 14% 36% 41% 4.07 .03 1,2352% 8% 18% 40% 31% 3.89 .04 602
14% 29% 29% 29% 3.57 .53 7 7% 20% 73% 3.67 .16 15
2% 7% 15% 38% 38% 4.04 .00 58,2312% 8% 20% 37% 33% 3.89 .01 40,1714% 7% 20% 33% 36% 3.91 .06 3793% 8% 23% 36% 30% 3.80 .04 7072% 10% 17% 34% 38% 3.95 .04 6642% 7% 14% 39% 38% 4.04 .03 1,1952% 8% 18% 37% 34% 3.94 .00 58,3452% 7% 16% 38% 38% 4.04 .00 40,3892% 8% 15% 37% 38% 4.01 .02 1,8592% 8% 19% 40% 30% 3.89 .01 8,7742% 10% 20% 39% 30% 3.85 .01 8,0462% 7% 18% 39% 34% 3.97 .01 26,0812% 7% 17% 37% 38% 4.03 .01 22,5352% 7% 17% 36% 39% 4.02 .01 16,7412% 8% 16% 37% 38% 4.01 .01 17,9422% 8% 15% 37% 38% 4.01 .02 1,8592% 7% 17% 37% 36% 3.98 .00 76,3982% 7% 18% 38% 35% 3.97 .01 23,7212% 8% 15% 37% 38% 4.01 .02 1,8592% 6% 16% 37% 38% 4.04 .02 2,4652% 7% 17% 38% 36% 3.98 .00 97,6542% 8% 15% 37% 38% 4.01 .02 1,8592% 7% 17% 38% 36% 3.99 .00 76,5672% 9% 19% 38% 32% 3.90 .01 20,6961% 3% 10% 31% 56% 4.39 .02 2,8562% 8% 15% 37% 38% 4.01 .02 1,8592% 6% 17% 40% 35% 4.02 .01 4,8792% 7% 17% 37% 39% 4.04 .01 19,7922% 7% 17% 37% 38% 4.02 .01 31,7312% 8% 18% 38% 33% 3.92 .00 43,7171% 6% 12% 46% 35% 4.07 .08 1363% 8% 16% 35% 38% 3.97 .04 6242% 8% 12% 37% 42% 4.09 .05 3832% 9% 15% 35% 39% 4.00 .07 197
3% 13% 42% 43% 4.25 .09 792% 7% 18% 37% 37% 4.00 .01 17,8802% 8% 18% 40% 31% 3.91 .01 7,0872% 7% 16% 36% 40% 4.05 .01 14,0922% 6% 15% 37% 40% 4.07 .01 7,5982% 7% 16% 38% 38% 4.04 .02 3,5202% 7% 17% 37% 38% 4.02 .01 5,6246% 4% 18% 29% 44% 4.01 .12 85
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Layout of facility
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 21bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)DINING ENVIRONMENT: Layout of facility
2% 3% 10% 34% 51% 4.30 .02 2,3222% 4% 12% 35% 48% 4.23 .00 121,2272% 3% 11% 34% 50% 4.27 .02 1,7692% 4% 12% 34% 47% 4.22 .00 67,8871% 2% 7% 34% 56% 4.41 .03 5532% 3% 11% 35% 48% 4.26 .00 53,3402% 3% 10% 33% 52% 4.32 .02 1,757
4% 14% 33% 48% 4.26 .09 992% 4% 9% 38% 47% 4.25 .04 457
44% 56% 4.56 .18 92% 3% 12% 35% 48% 4.24 .00 103,4423% 5% 11% 35% 46% 4.15 .02 3,9452% 4% 11% 32% 50% 4.24 .01 12,6832% 4% 9% 30% 55% 4.32 .03 7951% 1% 9% 33% 55% 4.40 .03 8701% 2% 10% 35% 53% 4.37 .06 1561% 4% 9% 31% 55% 4.35 .05 2962% 6% 15% 31% 46% 4.14 .08 1733% 5% 15% 33% 44% 4.09 .07 250
8% 42% 50% 4.42 .19 121% 3% 10% 35% 51% 4.32 .00 39,6452% 4% 13% 36% 46% 4.21 .01 21,3792% 4% 13% 36% 45% 4.17 .01 17,6372% 4% 13% 35% 45% 4.17 .01 16,2852% 4% 13% 37% 44% 4.16 .01 7,3012% 4% 12% 33% 49% 4.25 .03 1,0321% 3% 10% 33% 53% 4.34 .02 1,5542% 4% 11% 37% 47% 4.24 .03 742
33% 33% 33% 4.00 .29 9 12% 18% 35% 35% 3.94 .25 17
2% 3% 11% 34% 50% 4.27 .00 71,6402% 4% 13% 37% 45% 4.19 .00 47,5084% 8% 13% 37% 38% 3.97 .05 4384% 7% 17% 35% 36% 3.92 .04 8271% 2% 9% 34% 54% 4.38 .03 8092% 4% 11% 34% 50% 4.26 .02 1,5132% 3% 12% 35% 48% 4.25 .00 69,5732% 4% 12% 34% 47% 4.21 .00 49,9622% 3% 10% 34% 51% 4.30 .02 2,3221% 3% 11% 34% 51% 4.31 .01 10,3242% 4% 12% 38% 43% 4.17 .01 9,8432% 4% 11% 35% 49% 4.25 .01 30,8992% 4% 13% 34% 46% 4.18 .01 26,9172% 3% 13% 35% 48% 4.23 .01 20,7392% 3% 11% 35% 50% 4.27 .01 22,5052% 3% 10% 34% 51% 4.30 .02 2,3222% 4% 12% 35% 47% 4.23 .00 93,0132% 4% 11% 34% 49% 4.25 .01 28,2142% 3% 10% 34% 51% 4.30 .02 2,3222% 3% 12% 33% 50% 4.26 .02 3,1222% 4% 12% 35% 48% 4.23 .00 118,1052% 3% 10% 34% 51% 4.30 .02 2,3222% 3% 12% 35% 49% 4.26 .00 92,1772% 4% 13% 36% 44% 4.14 .01 25,6474% 4% 10% 30% 52% 4.21 .02 3,4032% 3% 10% 34% 51% 4.30 .02 2,3222% 3% 11% 33% 51% 4.28 .01 5,8382% 4% 12% 34% 48% 4.23 .01 24,0272% 3% 12% 34% 49% 4.26 .00 38,6952% 4% 12% 36% 46% 4.21 .00 52,6671% 7% 12% 36% 44% 4.16 .07 1612% 3% 10% 32% 52% 4.28 .03 7931% 3% 13% 33% 50% 4.29 .04 4602% 2% 11% 36% 49% 4.29 .05 2641% 4% 10% 37% 47% 4.25 .09 912% 4% 13% 35% 44% 4.15 .01 21,3772% 3% 13% 37% 46% 4.23 .01 8,5422% 4% 12% 33% 49% 4.24 .01 17,1852% 4% 12% 32% 50% 4.23 .01 9,3312% 3% 11% 34% 51% 4.28 .01 4,3712% 3% 11% 36% 49% 4.27 .01 6,9822% 2% 11% 28% 57% 4.35 .09 99
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Layout of facility
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 22aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)DINING ENVIRONMENT: Appearance
1% 6% 15% 37% 41% 4.10 .02 1,8582% 7% 18% 36% 36% 3.98 .00 99,9481% 6% 15% 36% 42% 4.11 .03 1,4182% 6% 17% 36% 39% 4.04 .00 55,8521% 6% 16% 38% 38% 4.06 .05 4402% 8% 20% 37% 33% 3.91 .00 44,0962% 7% 15% 36% 40% 4.05 .03 1,441
6% 22% 41% 31% 3.97 .11 681% 2% 12% 37% 49% 4.31 .04 343
33% 67% 3.67 .21 62% 8% 19% 36% 35% 3.95 .00 86,0591% 5% 15% 42% 38% 4.10 .02 3,0611% 3% 12% 41% 43% 4.23 .01 9,9352% 4% 15% 32% 48% 4.19 .04 6252% 6% 18% 35% 39% 4.03 .04 7212% 7% 17% 36% 39% 4.02 .09 1210% 7% 9% 35% 48% 4.23 .06 2551% 12% 11% 37% 39% 4.00 .09 1372% 7% 16% 41% 35% 3.99 .07 197
10% 10% 70% 10% 3.80 .25 102% 8% 19% 36% 35% 3.94 .01 33,2022% 8% 19% 36% 35% 3.92 .01 17,6042% 8% 19% 35% 36% 3.96 .01 14,6632% 7% 18% 36% 37% 3.98 .01 13,6532% 7% 19% 38% 34% 3.95 .01 5,9902% 7% 18% 35% 39% 4.01 .04 8231% 5% 14% 35% 45% 4.17 .03 1,2332% 7% 16% 40% 35% 4.00 .04 603
29% 43% 14% 14% 3.14 .40 7 40% 27% 33% 2.93 .23 15
1% 6% 16% 37% 39% 4.05 .00 58,1682% 8% 21% 36% 33% 3.88 .01 40,0754% 9% 22% 30% 36% 3.86 .06 3734% 12% 23% 30% 31% 3.71 .04 6972% 6% 18% 33% 40% 4.03 .04 6671% 6% 13% 39% 41% 4.14 .03 1,1912% 8% 19% 36% 34% 3.92 .00 58,2171% 6% 16% 37% 40% 4.07 .00 40,3711% 6% 15% 37% 41% 4.10 .02 1,8582% 8% 20% 39% 32% 3.91 .01 8,7612% 10% 20% 38% 30% 3.84 .01 8,0272% 8% 19% 37% 35% 3.95 .01 26,0262% 6% 17% 36% 38% 4.03 .01 22,4992% 7% 17% 34% 39% 4.02 .01 16,6972% 7% 16% 36% 39% 4.04 .01 17,9381% 6% 15% 37% 41% 4.10 .02 1,8582% 7% 18% 36% 37% 3.99 .00 76,2892% 7% 19% 37% 35% 3.97 .01 23,6591% 6% 15% 37% 41% 4.10 .02 1,8581% 6% 15% 36% 42% 4.11 .02 2,4582% 7% 18% 36% 36% 3.98 .00 97,4901% 6% 15% 37% 41% 4.10 .02 1,8582% 7% 18% 37% 36% 3.99 .00 76,4912% 8% 19% 36% 34% 3.91 .01 20,6171% 2% 10% 31% 57% 4.40 .02 2,8401% 6% 15% 37% 41% 4.10 .02 1,8582% 6% 17% 39% 37% 4.02 .01 4,8752% 6% 17% 35% 40% 4.05 .01 19,7922% 7% 18% 36% 38% 4.02 .01 31,6732% 8% 19% 37% 34% 3.92 .00 43,608
7% 13% 41% 39% 4.12 .08 1352% 6% 17% 35% 40% 4.06 .04 6261% 7% 13% 38% 41% 4.11 .05 3831% 5% 14% 36% 44% 4.17 .07 1961% 6% 10% 27% 55% 4.28 .11 782% 6% 18% 36% 39% 4.04 .01 17,7912% 8% 19% 39% 32% 3.91 .01 7,0652% 6% 16% 35% 41% 4.08 .01 14,1432% 6% 15% 36% 41% 4.09 .01 7,6211% 5% 14% 38% 41% 4.12 .02 3,5102% 7% 17% 36% 38% 4.02 .01 5,6303% 5% 15% 30% 46% 4.10 .11 92
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Appearance
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 22bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)DINING ENVIRONMENT: Appearance
1% 3% 9% 33% 54% 4.35 .02 2,3102% 3% 12% 35% 49% 4.27 .00 121,0581% 3% 9% 34% 53% 4.34 .02 1,7612% 3% 12% 35% 49% 4.27 .00 67,9251% 2% 9% 32% 55% 4.38 .04 5491% 3% 11% 36% 49% 4.28 .00 53,1331% 2% 9% 33% 55% 4.38 .02 1,7484% 2% 12% 35% 46% 4.18 .10 992% 3% 9% 36% 50% 4.29 .04 454
56% 44% 4.44 .18 91% 3% 12% 36% 49% 4.27 .00 103,2413% 4% 11% 35% 48% 4.21 .02 3,9532% 3% 10% 33% 52% 4.32 .01 12,6922% 3% 10% 29% 56% 4.34 .03 8001% 2% 8% 32% 58% 4.43 .03 8661% 2% 9% 34% 54% 4.39 .06 1531% 2% 9% 28% 60% 4.45 .05 2941% 5% 10% 35% 50% 4.28 .07 1733% 4% 10% 39% 44% 4.18 .06 250
17% 42% 42% 4.25 .22 121% 2% 11% 34% 51% 4.32 .00 39,5402% 3% 13% 37% 47% 4.24 .01 21,3432% 3% 12% 36% 47% 4.23 .01 17,6111% 3% 13% 36% 47% 4.25 .01 16,2552% 3% 12% 37% 46% 4.23 .01 7,2932% 3% 12% 33% 50% 4.28 .03 1,0291% 2% 8% 32% 56% 4.40 .02 1,5442% 3% 11% 36% 49% 4.25 .03 740
11% 33% 33% 22% 3.67 .33 9 12% 47% 41% 4.29 .17 17
1% 3% 11% 34% 51% 4.31 .00 71,5092% 3% 13% 37% 46% 4.22 .00 47,4644% 6% 14% 33% 43% 4.05 .05 4405% 5% 17% 35% 38% 3.96 .04 8211% 2% 9% 33% 56% 4.41 .03 8042% 3% 9% 34% 53% 4.32 .02 1,5061% 3% 12% 36% 49% 4.28 .00 69,4022% 3% 11% 34% 50% 4.28 .00 49,9621% 3% 9% 33% 54% 4.35 .02 2,3101% 2% 10% 35% 53% 4.36 .01 10,3462% 4% 14% 39% 42% 4.14 .01 9,8101% 2% 10% 35% 51% 4.33 .00 30,8452% 3% 13% 34% 47% 4.21 .01 26,9192% 3% 13% 35% 47% 4.23 .01 20,6951% 2% 10% 35% 52% 4.34 .01 22,4431% 3% 9% 33% 54% 4.35 .02 2,3101% 3% 12% 35% 49% 4.27 .00 92,8932% 3% 11% 35% 50% 4.28 .01 28,1651% 3% 9% 33% 54% 4.35 .02 2,3102% 4% 12% 33% 49% 4.24 .02 3,1171% 3% 12% 35% 49% 4.28 .00 117,9411% 3% 9% 33% 54% 4.35 .02 2,3101% 2% 11% 35% 50% 4.30 .00 92,0762% 3% 13% 37% 45% 4.18 .01 25,5854% 5% 12% 29% 49% 4.15 .02 3,3971% 3% 9% 33% 54% 4.35 .02 2,3101% 2% 9% 34% 54% 4.38 .01 5,8212% 3% 11% 34% 50% 4.29 .01 24,0371% 3% 11% 35% 50% 4.29 .00 38,6402% 3% 12% 36% 47% 4.25 .00 52,5602% 10% 25% 33% 30% 3.77 .08 1622% 2% 8% 31% 58% 4.42 .03 7881% 1% 7% 36% 56% 4.45 .03 4582% 5% 9% 37% 48% 4.26 .06 2631% 2% 3% 42% 51% 4.40 .08 902% 4% 14% 35% 45% 4.16 .01 21,3341% 3% 12% 38% 46% 4.24 .01 8,5371% 2% 11% 34% 52% 4.32 .01 17,2711% 2% 10% 32% 55% 4.37 .01 9,3321% 3% 9% 33% 54% 4.36 .01 4,3571% 2% 12% 36% 49% 4.29 .01 6,9833% 2% 13% 25% 58% 4.33 .09 111
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Appearance
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 23aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)DINING ENVIRONMENT: Availability of seating
2% 4% 10% 33% 52% 4.29 .02 1,8311% 3% 11% 33% 51% 4.29 .00 98,1032% 4% 10% 33% 51% 4.27 .03 1,3912% 4% 12% 32% 50% 4.24 .00 54,0611% 3% 8% 34% 54% 4.38 .04 4401% 2% 11% 33% 53% 4.36 .00 44,0422% 4% 10% 32% 53% 4.31 .02 1,4231% 3% 16% 38% 41% 4.15 .11 682% 6% 7% 34% 51% 4.26 .05 334
33% 67% 3.67 .21 61% 3% 11% 32% 52% 4.30 .00 84,8323% 4% 10% 35% 48% 4.21 .02 2,9822% 4% 9% 35% 51% 4.28 .01 9,4272% 4% 11% 30% 53% 4.29 .04 6041% 4% 10% 31% 55% 4.34 .03 7142% 2% 9% 34% 52% 4.31 .08 1220% 3% 10% 28% 58% 4.41 .05 2522% 6% 10% 36% 46% 4.19 .09 1283% 3% 12% 41% 42% 4.16 .07 197
10% 60% 30% 4.20 .20 101% 3% 11% 33% 51% 4.30 .00 32,9011% 3% 12% 33% 51% 4.30 .01 17,4241% 3% 11% 31% 53% 4.31 .01 14,4171% 3% 11% 31% 53% 4.31 .01 13,3542% 4% 11% 34% 49% 4.23 .01 5,8191% 4% 11% 31% 53% 4.30 .03 8121% 4% 9% 30% 56% 4.36 .03 1,2143% 5% 12% 38% 43% 4.15 .04 598
14% 43% 43% 4.14 .40 7 8% 75% 17% 4.08 .15 12
1% 3% 10% 31% 55% 4.35 .00 56,8902% 4% 13% 34% 47% 4.22 .00 39,5632% 4% 15% 30% 50% 4.22 .05 3712% 3% 14% 33% 47% 4.19 .04 6812% 3% 10% 31% 53% 4.31 .04 6592% 4% 9% 34% 51% 4.28 .03 1,1721% 3% 12% 33% 50% 4.29 .00 57,5752% 4% 10% 31% 53% 4.31 .00 39,2162% 4% 10% 33% 52% 4.29 .02 1,8311% 4% 11% 36% 48% 4.26 .01 8,5251% 4% 12% 36% 47% 4.24 .01 7,9101% 3% 11% 33% 52% 4.31 .01 25,5031% 3% 12% 33% 51% 4.28 .01 22,1821% 3% 11% 31% 54% 4.33 .01 16,4692% 4% 10% 31% 53% 4.30 .01 17,5142% 4% 10% 33% 52% 4.29 .02 1,8311% 3% 11% 32% 52% 4.29 .00 74,8081% 3% 11% 34% 51% 4.30 .01 23,2952% 4% 10% 33% 52% 4.29 .02 1,8312% 4% 10% 32% 52% 4.29 .02 2,3991% 3% 11% 33% 51% 4.29 .00 95,7042% 4% 10% 33% 52% 4.29 .02 1,8311% 3% 11% 33% 51% 4.30 .00 74,9832% 4% 12% 33% 49% 4.24 .01 20,2911% 1% 5% 21% 72% 4.63 .01 2,8292% 4% 10% 33% 52% 4.29 .02 1,8311% 2% 11% 35% 51% 4.33 .01 4,7631% 3% 12% 33% 51% 4.30 .01 19,3881% 3% 11% 32% 52% 4.31 .01 31,0642% 4% 11% 33% 51% 4.28 .00 42,888
1% 8% 33% 57% 4.46 .06 1352% 4% 12% 33% 50% 4.25 .04 6223% 7% 9% 32% 49% 4.18 .05 373
2% 7% 32% 59% 4.49 .05 1979% 6% 13% 36% 36% 3.83 .16 641% 4% 11% 31% 53% 4.30 .01 17,5431% 4% 12% 37% 45% 4.21 .01 6,9802% 5% 12% 31% 50% 4.22 .01 13,6302% 5% 12% 32% 49% 4.20 .01 7,3201% 3% 9% 33% 55% 4.38 .01 3,4843% 5% 14% 33% 45% 4.13 .01 5,0194% 1% 11% 33% 52% 4.28 .10 85
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Availability of seating
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 23bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)DINING ENVIRONMENT: Availability of seating
4% 8% 14% 30% 43% 4.00 .02 2,2734% 8% 16% 31% 40% 3.96 .00 118,4735% 11% 16% 28% 40% 3.89 .03 1,7224% 9% 17% 30% 40% 3.93 .00 65,2222% 2% 8% 36% 53% 4.36 .04 5513% 7% 16% 32% 41% 4.00 .00 53,2514% 9% 15% 28% 44% 3.99 .03 1,7302% 8% 9% 36% 44% 4.11 .10 963% 7% 13% 38% 39% 4.02 .05 438
11% 56% 33% 4.22 .22 94% 8% 17% 31% 39% 3.94 .00 101,6615% 7% 13% 31% 44% 4.03 .02 3,8033% 6% 14% 30% 47% 4.10 .01 11,8522% 6% 12% 26% 54% 4.22 .04 7894% 6% 14% 27% 48% 4.09 .04 8622% 14% 18% 26% 40% 3.87 .09 1544% 11% 12% 29% 44% 3.98 .07 2954% 14% 19% 25% 38% 3.80 .09 1617% 10% 16% 28% 39% 3.82 .08 246
8% 50% 42% 4.33 .19 123% 6% 15% 32% 44% 4.07 .01 39,2244% 9% 18% 32% 37% 3.87 .01 21,0665% 10% 18% 31% 36% 3.84 .01 17,2885% 10% 18% 30% 36% 3.82 .01 15,8604% 9% 16% 32% 39% 3.92 .01 7,0593% 7% 16% 27% 47% 4.09 .03 1,0054% 10% 14% 29% 43% 3.98 .03 1,5224% 5% 15% 31% 44% 4.06 .04 728
11% 22% 44% 22% 3.44 .47 9 14% 14% 43% 29% 3.86 .27 14
4% 8% 16% 31% 41% 3.96 .00 69,6484% 7% 17% 32% 40% 3.97 .01 46,7926% 10% 16% 32% 35% 3.79 .06 4348% 11% 21% 28% 33% 3.68 .04 7964% 6% 14% 29% 47% 4.09 .04 7984% 10% 14% 30% 41% 3.95 .03 1,4753% 7% 16% 32% 41% 3.99 .00 68,6565% 9% 17% 30% 40% 3.92 .01 48,1524% 8% 14% 30% 43% 4.00 .02 2,2732% 7% 15% 32% 44% 4.07 .01 10,0345% 9% 16% 33% 38% 3.90 .01 9,7224% 8% 16% 31% 41% 3.98 .01 30,1383% 7% 15% 32% 43% 4.04 .01 26,5285% 9% 19% 31% 37% 3.87 .01 20,3304% 9% 17% 30% 40% 3.91 .01 21,7214% 8% 14% 30% 43% 4.00 .02 2,2734% 8% 16% 31% 40% 3.96 .00 90,7164% 8% 16% 31% 41% 3.97 .01 27,7574% 8% 14% 30% 43% 4.00 .02 2,2734% 8% 15% 29% 45% 4.02 .02 3,0274% 8% 16% 31% 40% 3.96 .00 115,4464% 8% 14% 30% 43% 4.00 .02 2,2733% 7% 16% 31% 42% 4.01 .00 89,9645% 10% 18% 32% 36% 3.83 .01 25,1389% 12% 21% 24% 34% 3.60 .02 3,3714% 8% 14% 30% 43% 4.00 .02 2,2733% 7% 15% 31% 44% 4.07 .01 5,7014% 7% 15% 31% 44% 4.05 .01 23,5354% 7% 16% 31% 42% 4.00 .01 37,7885% 9% 17% 31% 38% 3.88 .01 51,4493% 9% 14% 33% 40% 3.98 .09 1624% 11% 17% 26% 42% 3.91 .04 7827% 15% 19% 25% 34% 3.63 .06 4483% 6% 10% 32% 49% 4.16 .07 2614% 3% 16% 48% 29% 3.94 .12 695% 10% 18% 30% 37% 3.84 .01 21,0284% 7% 15% 33% 42% 4.01 .01 8,3964% 8% 17% 29% 41% 3.95 .01 16,4765% 9% 17% 29% 39% 3.88 .01 8,8753% 8% 14% 29% 45% 4.05 .02 4,3363% 6% 16% 32% 43% 4.05 .01 6,0083% 6% 12% 23% 56% 4.24 .10 103
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Availability of seating
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 24aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)DINING ENVIRONMENT: Comfort (seats, temperature, lighting, sound level, etc.)
1% 4% 13% 37% 45% 4.21 .02 1,8251% 4% 14% 37% 44% 4.19 .00 97,7531% 4% 13% 36% 44% 4.18 .02 1,3862% 4% 13% 35% 45% 4.18 .00 53,9590% 3% 12% 38% 47% 4.29 .04 4391% 4% 14% 38% 43% 4.19 .00 43,7941% 4% 14% 36% 45% 4.21 .02 1,419
4% 17% 41% 38% 4.12 .10 692% 5% 8% 37% 47% 4.23 .05 331
33% 67% 3.67 .21 61% 4% 14% 36% 44% 4.18 .00 84,4962% 4% 11% 40% 43% 4.17 .02 2,9902% 4% 10% 39% 45% 4.22 .01 9,4132% 4% 12% 31% 50% 4.23 .04 6031% 4% 13% 36% 46% 4.23 .03 7142% 2% 15% 31% 49% 4.21 .09 1210% 2% 14% 32% 51% 4.31 .05 2502% 5% 16% 39% 38% 4.07 .08 1311% 5% 14% 45% 35% 4.09 .06 193
10% 60% 30% 4.20 .20 101% 4% 14% 37% 44% 4.19 .00 32,7571% 4% 14% 37% 43% 4.17 .01 17,3201% 4% 14% 35% 45% 4.19 .01 14,3561% 4% 14% 35% 46% 4.20 .01 13,3282% 5% 13% 38% 42% 4.14 .01 5,8121% 3% 14% 33% 48% 4.24 .03 8141% 3% 12% 34% 49% 4.27 .03 1,2132% 5% 14% 42% 38% 4.10 .04 592
14% 14% 43% 29% 3.86 .40 7 62% 31% 8% 3.46 .18 13
1% 4% 12% 36% 47% 4.24 .00 56,7852% 4% 16% 37% 41% 4.11 .00 39,3492% 4% 17% 33% 44% 4.12 .05 3632% 5% 20% 31% 41% 4.04 .04 6681% 4% 13% 35% 47% 4.25 .03 6571% 4% 13% 38% 44% 4.19 .03 1,1681% 4% 14% 37% 43% 4.17 .00 57,3292% 4% 12% 36% 46% 4.21 .00 39,1421% 4% 13% 37% 45% 4.21 .02 1,8251% 4% 14% 39% 41% 4.15 .01 8,4841% 5% 16% 39% 39% 4.10 .01 7,8821% 4% 14% 38% 43% 4.18 .01 25,4501% 4% 14% 36% 45% 4.20 .01 22,0341% 3% 13% 34% 48% 4.24 .01 16,3712% 4% 13% 36% 45% 4.18 .01 17,5321% 4% 13% 37% 45% 4.21 .02 1,8251% 4% 14% 36% 45% 4.18 .00 74,6331% 4% 14% 38% 44% 4.20 .01 23,1201% 4% 13% 37% 45% 4.21 .02 1,8251% 4% 12% 34% 49% 4.26 .02 2,4071% 4% 14% 37% 44% 4.18 .00 95,3461% 4% 13% 37% 45% 4.21 .02 1,8251% 4% 14% 37% 45% 4.19 .00 74,7892% 5% 15% 38% 41% 4.12 .01 20,1471% 2% 6% 26% 65% 4.54 .01 2,8171% 4% 13% 37% 45% 4.21 .02 1,8251% 3% 12% 39% 45% 4.23 .01 4,7251% 4% 13% 35% 47% 4.23 .01 19,3761% 4% 13% 35% 47% 4.22 .01 30,8932% 4% 14% 38% 42% 4.14 .00 42,759
4% 12% 42% 42% 4.21 .07 1341% 4% 15% 37% 43% 4.18 .04 6162% 6% 13% 35% 44% 4.14 .05 371
3% 9% 32% 56% 4.42 .05 1957% 7% 17% 39% 30% 3.77 .14 701% 4% 14% 35% 46% 4.21 .01 17,4191% 5% 14% 39% 41% 4.14 .01 6,9372% 4% 14% 34% 46% 4.16 .01 13,5952% 5% 12% 34% 47% 4.19 .01 7,2801% 3% 11% 35% 50% 4.30 .01 3,4522% 5% 16% 34% 42% 4.08 .01 5,1915% 2% 9% 31% 53% 4.25 .11 85
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Comfort (seats, temperature, lighting, sound level, etc.)
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 24bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)DINING ENVIRONMENT: Comfort (seats, temperature, lighting, sound level, etc.)
2% 6% 14% 34% 43% 4.10 .02 2,2732% 5% 15% 35% 42% 4.09 .00 118,7073% 6% 15% 34% 42% 4.06 .02 1,7243% 6% 16% 34% 42% 4.05 .00 65,5382% 5% 11% 34% 48% 4.23 .04 5492% 5% 14% 36% 44% 4.14 .00 53,1692% 6% 13% 33% 45% 4.12 .02 1,7314% 7% 18% 31% 40% 3.96 .11 972% 5% 16% 37% 39% 4.06 .05 436
78% 22% 4.22 .15 92% 5% 15% 35% 42% 4.10 .00 101,8934% 6% 15% 34% 41% 4.01 .02 3,8143% 6% 16% 33% 42% 4.07 .01 11,8592% 5% 11% 30% 52% 4.25 .04 7922% 5% 13% 32% 48% 4.21 .03 8621% 7% 13% 34% 46% 4.17 .08 1563% 7% 10% 36% 44% 4.10 .06 2891% 6% 20% 31% 42% 4.07 .08 1666% 8% 15% 36% 35% 3.87 .07 246
8% 8% 50% 33% 4.08 .26 122% 4% 13% 34% 47% 4.20 .00 39,2452% 5% 16% 35% 41% 4.07 .01 21,1183% 6% 16% 35% 40% 4.03 .01 17,3353% 7% 17% 34% 39% 4.01 .01 15,9443% 7% 16% 36% 38% 3.99 .01 7,0832% 5% 17% 32% 44% 4.10 .03 1,0142% 6% 14% 32% 45% 4.11 .03 1,5193% 5% 13% 38% 41% 4.11 .04 730
11% 44% 11% 22% 11% 2.78 .43 9 7% 27% 40% 27% 3.87 .24 15
2% 6% 15% 34% 44% 4.11 .00 69,8632% 5% 16% 36% 41% 4.08 .00 46,8206% 7% 18% 33% 35% 3.83 .06 4336% 7% 21% 33% 33% 3.79 .04 8032% 5% 13% 33% 47% 4.20 .03 8013% 6% 15% 35% 41% 4.05 .03 1,4722% 5% 15% 35% 44% 4.14 .00 68,7693% 6% 16% 34% 41% 4.03 .00 48,3092% 6% 14% 34% 43% 4.10 .02 2,2732% 5% 14% 34% 46% 4.18 .01 10,0513% 6% 16% 36% 39% 4.04 .01 9,7292% 5% 14% 35% 45% 4.16 .01 30,1903% 6% 16% 34% 42% 4.06 .01 26,5333% 6% 18% 34% 39% 3.99 .01 20,3572% 5% 15% 34% 43% 4.11 .01 21,8472% 6% 14% 34% 43% 4.10 .02 2,2732% 5% 15% 35% 42% 4.09 .00 90,9362% 5% 15% 34% 43% 4.10 .01 27,7712% 6% 14% 34% 43% 4.10 .02 2,2733% 6% 15% 33% 43% 4.05 .02 3,0442% 5% 15% 35% 42% 4.09 .00 115,6632% 6% 14% 34% 43% 4.10 .02 2,2732% 5% 15% 34% 44% 4.13 .00 90,2593% 6% 17% 36% 38% 3.99 .01 25,0806% 8% 17% 29% 39% 3.87 .02 3,3682% 6% 14% 34% 43% 4.10 .02 2,2732% 4% 14% 34% 46% 4.20 .01 5,7132% 5% 14% 34% 45% 4.14 .01 23,6232% 5% 15% 34% 43% 4.11 .01 37,8273% 6% 16% 35% 40% 4.05 .00 51,5443% 10% 22% 37% 28% 3.75 .08 1633% 6% 14% 33% 45% 4.12 .04 7812% 6% 16% 35% 40% 4.05 .05 4442% 6% 11% 35% 45% 4.14 .06 2613% 5% 16% 39% 37% 4.03 .12 754% 7% 18% 34% 38% 3.95 .01 20,9952% 5% 15% 36% 42% 4.11 .01 8,4003% 6% 16% 33% 43% 4.08 .01 16,4933% 6% 15% 32% 44% 4.09 .01 8,9122% 5% 14% 33% 46% 4.15 .02 4,3202% 5% 15% 34% 44% 4.12 .01 6,3203% 4% 13% 28% 52% 4.21 .10 98
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Comfort (seats, temperature, lighting, sound level, etc.)
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 25aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)ENVIRONMENTAL STEWARDSHIP/SUSTAINABILITY: Environmentally friendly practices related to food
5% 6% 15% 28% 46% 4.04 .03 1,6645% 6% 17% 29% 44% 4.02 .00 91,0205% 6% 13% 28% 47% 4.05 .03 1,2694% 5% 16% 28% 46% 4.06 .00 50,7195% 5% 21% 28% 42% 3.98 .06 3955% 6% 18% 29% 41% 3.96 .01 40,3015% 7% 16% 26% 47% 4.03 .03 1,2915% 21% 31% 44% 4.08 .13 627% 5% 10% 34% 44% 4.04 .07 305
17% 83% 4.33 .67 65% 6% 17% 28% 44% 4.00 .00 78,3684% 4% 12% 32% 47% 4.15 .02 2,8154% 4% 13% 32% 46% 4.10 .01 9,0175% 3% 14% 24% 54% 4.19 .05 5835% 6% 17% 27% 45% 4.01 .04 6365% 5% 18% 21% 50% 4.07 .11 1194% 8% 13% 21% 54% 4.11 .08 228
10% 5% 12% 28% 46% 3.95 .11 1253% 8% 17% 30% 43% 4.02 .08 175
50% 50% 4.50 .19 85% 7% 19% 28% 42% 3.94 .01 30,2684% 6% 18% 28% 43% 4.00 .01 16,0194% 6% 17% 28% 46% 4.05 .01 13,3475% 6% 16% 27% 47% 4.07 .01 12,4484% 5% 15% 30% 45% 4.07 .01 5,4295% 3% 17% 29% 46% 4.07 .04 7474% 5% 13% 27% 51% 4.17 .03 1,0959% 8% 18% 27% 38% 3.79 .05 551
33% 50% 17% 3.83 .31 6 8% 33% 42% 17% 3.67 .26 12
3% 5% 15% 29% 48% 4.15 .00 53,1817% 8% 19% 28% 38% 3.82 .01 36,3297% 6% 15% 25% 48% 4.01 .07 3366% 5% 19% 19% 50% 4.02 .05 6074% 7% 17% 28% 43% 4.00 .05 5916% 5% 14% 27% 48% 4.06 .04 1,0735% 6% 18% 28% 42% 3.96 .00 52,7454% 5% 15% 29% 47% 4.09 .01 37,0495% 6% 15% 28% 46% 4.04 .03 1,6646% 7% 17% 28% 42% 3.94 .01 8,0555% 7% 18% 30% 39% 3.92 .01 7,1505% 6% 18% 29% 43% 3.99 .01 23,4204% 6% 17% 28% 45% 4.04 .01 20,4324% 5% 16% 27% 47% 4.09 .01 15,3835% 6% 16% 28% 45% 4.04 .01 16,5805% 6% 15% 28% 46% 4.04 .03 1,6645% 6% 17% 28% 44% 4.02 .00 69,6365% 6% 16% 29% 44% 4.01 .01 21,3845% 6% 15% 28% 46% 4.04 .03 1,6644% 5% 15% 29% 47% 4.09 .02 2,2355% 6% 17% 29% 44% 4.02 .00 88,7855% 6% 15% 28% 46% 4.04 .03 1,6645% 6% 17% 29% 44% 4.02 .00 69,9205% 7% 18% 29% 42% 3.95 .01 18,4232% 2% 10% 26% 60% 4.41 .02 2,6775% 6% 15% 28% 46% 4.04 .03 1,6643% 5% 15% 29% 47% 4.12 .02 4,4614% 5% 16% 28% 46% 4.07 .01 17,9244% 5% 16% 28% 46% 4.07 .01 29,0795% 6% 18% 29% 42% 3.95 .01 39,5566% 5% 18% 35% 37% 3.92 .10 1235% 7% 13% 25% 51% 4.10 .05 5765% 4% 14% 28% 49% 4.09 .06 3347% 9% 12% 28% 44% 3.95 .10 1679% 6% 12% 32% 42% 3.93 .15 694% 5% 16% 28% 47% 4.08 .01 16,2325% 7% 17% 31% 40% 3.94 .01 6,3865% 5% 15% 27% 48% 4.08 .01 12,8764% 4% 15% 28% 49% 4.14 .01 6,8286% 6% 14% 28% 46% 4.03 .02 3,1395% 6% 16% 27% 46% 4.06 .02 5,1554% 9% 17% 16% 54% 4.08 .12 103
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Environmentally friendly practices related to food
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 25bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)ENVIRONMENTAL STEWARDSHIP/SUSTAINABILITY: Environmentally friendly practices related to food
3% 4% 21% 32% 41% 4.03 .02 1,9933% 5% 20% 35% 37% 3.98 .00 108,5393% 4% 19% 32% 43% 4.08 .03 1,5223% 5% 20% 33% 39% 3.99 .00 60,5782% 6% 28% 30% 34% 3.88 .05 4713% 5% 21% 37% 35% 3.96 .00 47,9613% 5% 22% 31% 40% 4.01 .03 1,5314% 4% 19% 34% 39% 4.01 .12 793% 3% 17% 36% 41% 4.09 .05 374
11% 22% 67% 4.22 .40 93% 5% 21% 35% 36% 3.97 .00 92,9795% 5% 19% 34% 36% 3.90 .02 3,4763% 4% 17% 34% 43% 4.11 .01 11,0354% 3% 16% 27% 50% 4.17 .04 7292% 5% 23% 30% 41% 4.03 .04 7533% 3% 22% 31% 41% 4.04 .08 1463% 4% 17% 28% 47% 4.13 .06 2672% 4% 26% 30% 38% 3.98 .08 1485% 5% 24% 34% 32% 3.83 .08 207
20% 10% 40% 30% 3.80 .36 102% 4% 20% 35% 39% 4.03 .01 35,6224% 5% 22% 35% 35% 3.91 .01 19,2354% 6% 21% 34% 35% 3.92 .01 15,8864% 6% 20% 34% 36% 3.94 .01 14,6774% 6% 20% 36% 35% 3.93 .01 6,4864% 5% 21% 30% 40% 3.98 .04 9203% 4% 21% 29% 43% 4.06 .03 1,3303% 4% 20% 36% 37% 3.99 .04 641
25% 38% 25% 13% 3.25 .37 8 7% 36% 36% 21% 3.71 .24 14
3% 5% 20% 34% 38% 3.99 .00 64,5353% 4% 20% 36% 36% 3.98 .00 42,1678% 12% 18% 31% 32% 3.67 .06 3959% 10% 26% 25% 29% 3.55 .05 6962% 4% 23% 32% 39% 4.01 .04 7003% 4% 19% 32% 42% 4.04 .03 1,2933% 5% 21% 36% 35% 3.95 .00 62,2433% 5% 18% 34% 40% 4.03 .00 44,7713% 4% 21% 32% 41% 4.03 .02 1,9932% 4% 18% 36% 41% 4.09 .01 9,3424% 6% 23% 35% 31% 3.83 .01 8,5913% 5% 20% 36% 37% 3.99 .01 27,2044% 6% 21% 33% 36% 3.93 .01 24,2343% 5% 19% 35% 38% 3.99 .01 18,8643% 4% 20% 34% 39% 4.03 .01 20,3043% 4% 21% 32% 41% 4.03 .02 1,9933% 5% 20% 35% 37% 3.99 .00 83,4533% 5% 20% 34% 37% 3.95 .01 25,0863% 4% 21% 32% 41% 4.03 .02 1,9934% 4% 20% 32% 40% 4.01 .02 2,7813% 5% 20% 35% 37% 3.98 .00 105,7583% 4% 21% 32% 41% 4.03 .02 1,9933% 4% 19% 35% 39% 4.03 .00 83,0155% 7% 24% 34% 31% 3.80 .01 22,3526% 5% 16% 29% 43% 3.97 .02 3,1723% 4% 21% 32% 41% 4.03 .02 1,9933% 5% 19% 35% 39% 4.03 .01 5,3204% 5% 21% 33% 37% 3.95 .01 21,5693% 5% 19% 34% 39% 4.03 .01 35,0363% 5% 21% 36% 36% 3.95 .00 46,6143% 9% 26% 36% 26% 3.72 .09 1403% 3% 16% 29% 49% 4.16 .04 7062% 3% 17% 36% 43% 4.15 .05 3904% 5% 26% 32% 33% 3.85 .07 2131% 5% 12% 37% 44% 4.16 .11 734% 6% 21% 33% 35% 3.89 .01 19,2573% 5% 22% 36% 34% 3.93 .01 7,5403% 4% 19% 31% 43% 4.07 .01 15,3943% 4% 19% 33% 42% 4.07 .01 8,2022% 4% 19% 32% 43% 4.08 .02 3,7473% 4% 18% 34% 40% 4.06 .01 6,3144% 3% 22% 25% 46% 4.06 .10 124
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Environmentally friendly practices related to food
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 26aImportance of Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)ENVIRONMENTAL STEWARDSHIP/SUSTAINABILITY: Social/ethical practices related to food
6% 7% 16% 27% 45% 3.99 .03 1,6255% 6% 18% 27% 43% 3.96 .00 89,0166% 7% 14% 27% 46% 4.01 .03 1,2485% 6% 17% 27% 45% 4.01 .01 49,5536% 6% 21% 25% 42% 3.91 .06 3776% 7% 19% 28% 40% 3.89 .01 39,4635% 7% 16% 25% 46% 3.99 .03 1,2675% 25% 30% 41% 4.02 .14 618% 6% 12% 33% 42% 3.95 .07 291
17% 83% 4.33 .67 65% 7% 18% 27% 43% 3.95 .00 76,8166% 5% 14% 31% 44% 4.03 .02 2,7126% 5% 14% 31% 43% 4.00 .01 8,6764% 5% 16% 22% 53% 4.15 .05 5655% 7% 16% 29% 43% 3.98 .05 6238% 7% 18% 18% 49% 3.94 .12 1164% 9% 14% 17% 56% 4.11 .08 224
10% 6% 16% 25% 44% 3.87 .12 1244% 8% 19% 29% 41% 3.95 .09 171
33% 67% 4.67 .17 96% 7% 20% 27% 40% 3.89 .01 29,6595% 7% 19% 27% 42% 3.95 .01 15,6885% 6% 17% 26% 45% 4.00 .01 13,0865% 6% 16% 26% 46% 4.02 .01 12,2145% 6% 15% 29% 45% 4.04 .02 5,3266% 4% 17% 28% 46% 4.04 .04 7324% 6% 14% 27% 50% 4.13 .03 1,075
10% 9% 19% 26% 37% 3.71 .06 532 50% 33% 17% 3.67 .33 6 8% 33% 42% 17% 3.67 .26 12
3% 5% 16% 28% 47% 4.10 .00 51,8618% 8% 20% 27% 37% 3.76 .01 35,6447% 4% 15% 24% 49% 4.03 .07 3396% 6% 19% 19% 50% 4.00 .05 5935% 7% 17% 28% 43% 3.97 .05 5796% 6% 15% 26% 46% 4.00 .04 1,0466% 7% 19% 28% 41% 3.91 .01 51,6775% 6% 15% 27% 46% 4.03 .01 36,1276% 7% 16% 27% 45% 3.99 .03 1,6256% 8% 18% 28% 40% 3.88 .01 7,9076% 7% 19% 29% 38% 3.85 .01 6,9356% 7% 19% 28% 41% 3.92 .01 22,8875% 6% 17% 27% 44% 3.99 .01 19,9655% 6% 17% 27% 46% 4.04 .01 15,0876% 6% 16% 27% 45% 4.00 .01 16,2356% 7% 16% 27% 45% 3.99 .03 1,6255% 6% 18% 27% 43% 3.96 .00 68,0915% 7% 17% 28% 43% 3.96 .01 20,9256% 7% 16% 27% 45% 3.99 .03 1,6255% 5% 16% 27% 45% 4.02 .02 2,1775% 7% 18% 27% 43% 3.96 .00 86,8396% 7% 16% 27% 45% 3.99 .03 1,6255% 6% 18% 28% 43% 3.96 .00 68,3906% 7% 18% 28% 41% 3.90 .01 18,0032% 2% 11% 25% 59% 4.38 .02 2,6236% 7% 16% 27% 45% 3.99 .03 1,6254% 6% 16% 29% 45% 4.06 .02 4,3535% 6% 18% 26% 45% 4.00 .01 17,4935% 6% 17% 27% 45% 4.01 .01 28,4496% 7% 18% 28% 40% 3.89 .01 38,7217% 5% 18% 34% 36% 3.86 .11 1155% 7% 15% 24% 49% 4.05 .05 5675% 6% 14% 28% 47% 4.05 .06 3338% 7% 11% 31% 43% 3.93 .10 164
10% 7% 9% 30% 43% 3.90 .16 695% 6% 17% 26% 46% 4.03 .01 15,8596% 7% 19% 29% 39% 3.87 .01 6,1935% 6% 16% 26% 47% 4.04 .01 12,6195% 5% 16% 26% 48% 4.07 .01 6,6777% 6% 15% 28% 45% 3.97 .02 3,0575% 6% 17% 26% 46% 4.02 .02 5,0535% 8% 19% 18% 49% 3.98 .13 95
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Social/ ethical practices related to food
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 26bSatisfaction with Various Items as They Apply to the Surveyed Facility in General
(without regard to any specific meal)ENVIRONMENTAL STEWARDSHIP/SUSTAINABILITY: Social/ethical practices related to food
3% 4% 20% 31% 43% 4.08 .02 1,9253% 4% 21% 34% 38% 4.00 .00 105,6763% 3% 18% 31% 46% 4.14 .03 1,4793% 4% 20% 33% 40% 4.03 .00 58,8342% 6% 27% 32% 33% 3.87 .05 4463% 4% 21% 36% 36% 3.97 .00 46,8422% 4% 21% 30% 43% 4.07 .03 1,4844% 5% 20% 32% 39% 3.97 .12 763% 3% 16% 37% 41% 4.10 .05 356
22% 11% 67% 4.44 .29 93% 4% 21% 34% 38% 3.99 .00 90,9995% 5% 20% 33% 37% 3.92 .02 3,2763% 3% 18% 33% 43% 4.11 .01 10,3784% 3% 15% 25% 52% 4.19 .04 7002% 4% 23% 29% 42% 4.06 .04 7302% 4% 17% 28% 48% 4.16 .08 1392% 3% 15% 28% 51% 4.22 .06 2611% 3% 22% 33% 41% 4.08 .08 1436% 3% 23% 35% 34% 3.89 .08 200
9% 27% 36% 27% 3.82 .30 112% 4% 20% 34% 39% 4.05 .01 34,9293% 5% 22% 34% 36% 3.95 .01 18,7753% 5% 21% 34% 36% 3.95 .01 15,5493% 5% 21% 34% 37% 3.97 .01 14,3753% 5% 20% 35% 36% 3.96 .01 6,3214% 4% 21% 31% 40% 4.00 .03 8932% 4% 20% 29% 44% 4.10 .03 1,2833% 4% 19% 35% 40% 4.05 .04 620
25% 38% 25% 13% 3.25 .37 8 7% 43% 29% 21% 3.64 .25 14
3% 5% 20% 34% 39% 4.01 .00 62,6393% 4% 21% 35% 38% 4.00 .00 41,2259% 10% 21% 27% 33% 3.65 .06 390
10% 9% 26% 26% 29% 3.56 .05 6732% 4% 23% 31% 40% 4.02 .04 6803% 3% 18% 31% 44% 4.11 .03 1,2453% 4% 22% 35% 36% 3.97 .00 60,8843% 4% 19% 33% 41% 4.05 .00 43,2693% 4% 20% 31% 43% 4.08 .02 1,9252% 3% 18% 35% 42% 4.12 .01 9,0994% 6% 24% 34% 32% 3.85 .01 8,2893% 4% 21% 35% 38% 4.01 .01 26,4684% 5% 21% 33% 37% 3.95 .01 23,5763% 4% 20% 34% 38% 4.00 .01 18,4782% 4% 20% 33% 41% 4.06 .01 19,7663% 4% 20% 31% 43% 4.08 .02 1,9253% 4% 21% 34% 38% 4.01 .00 81,2563% 5% 20% 34% 38% 3.99 .01 24,4203% 4% 20% 31% 43% 4.08 .02 1,9253% 4% 20% 33% 39% 4.02 .02 2,6593% 4% 21% 34% 38% 4.00 .00 103,0173% 4% 20% 31% 43% 4.08 .02 1,9252% 4% 20% 34% 40% 4.05 .00 80,8434% 6% 24% 33% 32% 3.82 .01 21,7236% 5% 16% 28% 45% 4.02 .02 3,1103% 4% 20% 31% 43% 4.08 .02 1,9252% 4% 19% 34% 40% 4.07 .01 5,1513% 4% 21% 33% 38% 3.98 .01 20,9563% 4% 19% 34% 40% 4.04 .01 34,1573% 5% 21% 35% 37% 3.97 .00 45,4125% 4% 28% 32% 30% 3.78 .09 1353% 2% 15% 28% 53% 4.25 .04 6871% 2% 17% 34% 44% 4.18 .05 3804% 4% 24% 32% 35% 3.89 .07 2081% 3% 14% 38% 43% 4.19 .11 694% 6% 21% 33% 37% 3.92 .01 18,7753% 5% 22% 35% 36% 3.97 .01 7,2583% 4% 18% 31% 44% 4.10 .01 15,0002% 3% 19% 32% 43% 4.10 .01 7,9332% 3% 19% 32% 43% 4.11 .02 3,6122% 4% 19% 34% 41% 4.08 .01 6,1403% 3% 23% 22% 47% 4.07 .10 116
Florida State UniversityAggregated Dining Halls & Retail UnitsENTIRE SAMPLEAggregated Dining Halls & Retail UnitsYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsYOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining HallsStudentFacultyAdministration/ StaffOther
Respondent Type - YOURINSTITUTION
StudentFacultyAdministration/StaffOther
Respondent Type - ENTIRE SAMPLE
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - YOURINSTITUTION
First yearSophomoreJuniorSeniorGraduateOther
Student Class Status - ENTIRESAMPLE
FemaleMaleTransgenderOther Identity
Gender - YOUR INSTITUTION
FemaleMaleTransgenderOther Identity
Gender - ENTIRE SAMPLE
On campusOff campus
Live... - YOUR INSTITUTION
On campusOff campus
Live... - ENTIRE SAMPLE
SouthernNACUFS Region - YOURINSTITUTION Continental
Mid-AtlanticMidwestNortheastPacificSouthern
NACUFS Region - ENTIRE SAMPLE
PublicInstitution Type - YOUR INSTITUTIONPublicPrivate
Institution Type - ENTIRE SAMPLE
Primarily 4-yearInstitution Type - YOUR INSTITUTIONPrimarily 2-yearPrimarily 4-year
Institution Type - ENTIRE SAMPLE
Mainly ContractedOperation Type - YOUR INSTITUTIONMainly Self-operatedMainly ContractedCombination of Both
Operation Type - ENTIRE SAMPLE
Over 20,000Total Current Enrollment - YOURINSTITUTION Under 2,500
2,500 to 10,00010,001 to 20,000Over 20,000
Total Current Enrollment - ENTIRESAMPLE
Food CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Social/ ethical practices related to food
Mean*Sampling
Error** # Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 27BY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS***
4% 10% 22% 42% 23% 3.69 .05 4474% 9% 22% 41% 23% 3.70 .00 46,1675% 13% 28% 35% 19% 3.49 .07 2263% 6% 15% 49% 26% 3.90 .06 221
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
4% 5% 13% 41% 37% 4.03 .03 1,4924% 7% 17% 40% 32% 3.90 .00 59,7374% 6% 21% 43% 25% 3.79 .09 1264% 4% 9% 37% 46% 4.18 .04 6633% 5% 12% 46% 35% 4.06 .05 3967% 9% 20% 40% 25% 3.68 .08 2251% 4% 13% 49% 33% 4.09 .09 825% 8% 19% 38% 29% 3.77 .01 18,7654% 8% 21% 42% 25% 3.75 .01 7,3863% 5% 15% 39% 38% 4.02 .01 15,1893% 6% 16% 40% 35% 3.98 .01 8,2784% 5% 15% 41% 36% 4.00 .02 3,6733% 5% 16% 42% 34% 3.99 .01 6,3203% 6% 15% 36% 40% 4.05 .09 1267% 11% 19% 39% 24% 3.63 .09 1534% 3% 8% 36% 49% 4.22 .05 4284% 6% 21% 43% 25% 3.79 .09 1262% 7% 15% 27% 49% 4.15 .14 552% 7% 9% 46% 37% 4.09 .09 1032% 2% 10% 52% 35% 4.15 .11 52
7% 20% 40% 33% 4.00 .24 15 7% 20% 47% 27% 3.93 .23 15
4% 4% 12% 40% 40% 4.09 .12 773% 4% 11% 40% 42% 4.15 .09 1067% 4% 21% 40% 28% 3.78 .13 723% 10% 51% 36% 4.16 .11 61
6% 10% 55% 29% 4.08 .08 1064% 7% 14% 43% 32% 3.91 .10 123
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
In general, how satisfied or dissatisfied are you with the diningservices provided by your college/university?
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.***Consult the beginning of this report, page iv, or your order form for the Dining Hall and Retail Unit names.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 28aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)FOOD: Overall
1% 7% 23% 68% 4.59 .03 4450% 1% 8% 27% 64% 4.53 .00 45,103
1% 9% 21% 68% 4.58 .05 219 1% 6% 25% 68% 4.60 .04 226 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
0% 1% 6% 26% 67% 4.59 .02 1,4400% 1% 8% 27% 64% 4.52 .00 57,5601% 5% 29% 65% 4.58 .06 1370% 1% 5% 22% 71% 4.64 .03 6451% 2% 6% 29% 63% 4.53 .04 376
1% 8% 23% 69% 4.59 .05 200 7% 35% 57% 4.50 .07 82
0% 1% 9% 27% 62% 4.50 .01 18,2880% 1% 8% 29% 62% 4.52 .01 7,2270% 1% 7% 25% 66% 4.56 .01 14,6591% 1% 8% 28% 62% 4.50 .01 7,7290% 1% 6% 24% 70% 4.62 .01 3,6050% 1% 9% 29% 61% 4.48 .01 5,9341% 1% 8% 22% 69% 4.57 .07 118
1% 6% 23% 71% 4.63 .05 1330% 1% 5% 22% 72% 4.63 .03 4051% 5% 29% 65% 4.58 .06 137
6% 15% 80% 4.74 .08 54 1% 7% 26% 66% 4.57 .07 103 6% 29% 65% 4.59 .08 51 53% 47% 4.47 .13 15 19% 38% 44% 4.25 .19 16 4% 25% 71% 4.67 .06 83 1% 6% 21% 73% 4.65 .06 106 1% 12% 22% 64% 4.49 .09 67
3% 6% 32% 59% 4.43 .11 63 3% 4% 36% 57% 4.47 .07 102 2% 7% 29% 63% 4.52 .07 105 . . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Food: Overall
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 28bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)FOOD: Overall
4% 10% 24% 39% 22% 3.65 .05 5534% 10% 24% 43% 20% 3.65 .00 53,8197% 17% 30% 31% 15% 3.29 .07 2771% 4% 17% 48% 30% 4.01 .05 276
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2% 3% 10% 37% 48% 4.24 .02 1,7763% 6% 15% 41% 35% 3.98 .00 69,0834% 5% 20% 51% 20% 3.79 .07 1622% 2% 4% 32% 59% 4.43 .03 8031% 3% 9% 40% 46% 4.28 .04 4504% 8% 20% 35% 34% 3.88 .07 2662% 1% 11% 43% 43% 4.24 .09 954% 8% 18% 41% 29% 3.83 .01 21,6523% 7% 19% 44% 27% 3.85 .01 8,6443% 4% 12% 39% 42% 4.13 .01 17,6392% 5% 14% 40% 39% 4.08 .01 9,3142% 4% 12% 39% 42% 4.15 .01 4,4392% 5% 16% 44% 33% 4.02 .01 7,2473% 9% 14% 35% 40% 4.01 .09 1483% 9% 18% 36% 33% 3.87 .08 1812% 2% 4% 27% 64% 4.49 .04 5234% 5% 20% 51% 20% 3.79 .07 1623% 8% 3% 34% 52% 4.23 .13 64
2% 4% 50% 44% 4.37 .06 1173% 2% 8% 41% 46% 4.25 .12 61
6% 65% 29% 4.24 .14 17 24% 29% 47% 4.24 .20 17
3% 1% 8% 35% 53% 4.33 .09 99 1% 4% 35% 60% 4.55 .06 121
5% 4% 25% 31% 36% 3.91 .12 85 1% 9% 39% 51% 4.39 .08 75
1% 5% 9% 48% 36% 4.14 .08 1182% 5% 13% 40% 40% 4.11 .08 136
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Food: Overall
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 29aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)FOOD: Taste
0% 3% 16% 80% 4.75 .03 4430% 1% 5% 20% 74% 4.67 .00 45,189
0% 5% 17% 77% 4.70 .04 219 0% 1% 16% 83% 4.80 .03 224 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
0% 0% 4% 16% 80% 4.75 .01 1,4370% 1% 5% 19% 75% 4.67 .00 57,685
1% 1% 16% 82% 4.79 .04 1380% 1% 4% 14% 81% 4.75 .02 6390% 0% 4% 17% 79% 4.74 .03 3821% 1% 4% 15% 80% 4.74 .04 198
3% 24% 74% 4.71 .06 800% 1% 6% 20% 73% 4.65 .00 18,4010% 1% 5% 21% 74% 4.67 .01 7,2540% 1% 4% 18% 77% 4.70 .01 14,6400% 1% 5% 20% 75% 4.67 .01 7,7480% 0% 3% 15% 81% 4.76 .01 3,6120% 1% 6% 23% 70% 4.61 .01 5,9111% 1% 5% 14% 79% 4.70 .06 119
2% 14% 85% 4.83 .04 1310% 1% 5% 14% 81% 4.74 .03 399
1% 1% 16% 82% 4.79 .04 138 4% 13% 84% 4.80 .07 55 1% 5% 19% 75% 4.69 .06 102 2% 8% 90% 4.88 .06 49 53% 47% 4.47 .13 15 6% 44% 50% 4.44 .16 16 2% 13% 84% 4.82 .05 83 3% 12% 85% 4.82 .04 106
1% 1% 7% 18% 72% 4.57 .10 672% 2% 5% 16% 76% 4.63 .10 63
6% 24% 70% 4.64 .06 107 3% 14% 83% 4.80 .05 106 . . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Taste
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 29bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)FOOD: Taste
6% 13% 24% 35% 22% 3.55 .05 5564% 12% 27% 39% 18% 3.54 .00 53,7819% 20% 28% 29% 14% 3.18 .07 2792% 7% 19% 41% 31% 3.91 .06 277
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2% 4% 8% 32% 53% 4.31 .02 1,7773% 6% 15% 39% 37% 4.01 .00 69,0052% 7% 19% 47% 24% 3.84 .07 1652% 2% 6% 26% 63% 4.46 .03 8011% 3% 7% 33% 56% 4.41 .04 4525% 8% 12% 37% 39% 3.97 .07 2652% 1% 7% 48% 41% 4.26 .08 944% 8% 18% 39% 31% 3.85 .01 21,6433% 8% 18% 42% 30% 3.89 .01 8,6412% 5% 12% 36% 45% 4.16 .01 17,6313% 5% 14% 37% 42% 4.11 .01 9,3112% 5% 12% 37% 45% 4.18 .01 4,4242% 5% 16% 42% 35% 4.03 .01 7,2073% 7% 16% 36% 38% 4.00 .08 1485% 7% 13% 37% 38% 3.97 .08 1803% 3% 5% 22% 68% 4.50 .04 5192% 7% 19% 47% 24% 3.84 .07 1652% 6% 8% 27% 58% 4.33 .12 66
2% 7% 44% 47% 4.37 .06 1173% 7% 42% 48% 4.32 .11 60
76% 24% 4.24 .11 17 6% 18% 41% 35% 4.06 .22 17
2% 1% 11% 23% 63% 4.43 .09 991% 1% 2% 23% 74% 4.68 .06 1214% 11% 9% 36% 40% 3.99 .12 85
3% 4% 36% 57% 4.48 .08 75 4% 10% 47% 39% 4.20 .07 118
2% 4% 9% 29% 56% 4.33 .08 138 . . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Taste
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 30aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)FOOD: Eye appeal
2% 11% 21% 35% 31% 3.82 .05 4433% 13% 22% 34% 28% 3.71 .01 45,0151% 14% 26% 29% 30% 3.72 .07 2193% 8% 17% 40% 32% 3.91 .07 224
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1% 9% 17% 34% 39% 3.99 .03 1,4322% 9% 18% 34% 37% 3.93 .00 57,4952% 7% 20% 32% 39% 3.99 .09 1371% 10% 18% 32% 39% 3.97 .04 6341% 8% 16% 37% 38% 4.02 .05 3812% 11% 15% 33% 39% 3.97 .08 198
10% 11% 40% 39% 4.09 .10 822% 9% 18% 34% 37% 3.95 .01 18,3083% 13% 21% 34% 29% 3.75 .01 7,2322% 8% 17% 33% 39% 4.00 .01 14,5942% 9% 17% 35% 37% 3.97 .01 7,7302% 9% 16% 35% 38% 3.99 .02 3,6052% 10% 20% 35% 34% 3.88 .01 5,9061% 6% 13% 28% 53% 4.26 .09 1202% 11% 15% 34% 38% 3.95 .09 1312% 9% 18% 29% 42% 4.01 .05 3962% 7% 20% 32% 39% 3.99 .09 137
4% 13% 34% 49% 4.28 .12 532% 15% 18% 36% 29% 3.76 .11 103
8% 12% 41% 39% 4.12 .13 51 7% 7% 53% 33% 4.13 .22 15 19% 13% 25% 44% 3.94 .30 16
1% 13% 16% 35% 34% 3.88 .12 821% 11% 20% 34% 35% 3.90 .10 1071% 10% 16% 30% 42% 4.00 .13 673% 6% 13% 29% 48% 4.13 .14 621% 4% 11% 53% 32% 4.11 .08 1041% 9% 19% 31% 41% 4.01 .10 108
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Eye appeal
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 30bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)FOOD: Eye appeal
5% 13% 23% 36% 23% 3.58 .05 5564% 11% 28% 36% 21% 3.59 .00 53,5768% 19% 25% 33% 15% 3.28 .07 2802% 8% 20% 39% 31% 3.89 .06 276
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2% 4% 13% 34% 47% 4.20 .02 1,7623% 7% 20% 36% 35% 3.94 .00 68,8172% 9% 29% 42% 18% 3.64 .08 1623% 4% 10% 30% 53% 4.27 .03 7930% 2% 11% 36% 51% 4.36 .04 4503% 5% 15% 37% 40% 4.06 .06 2622% 4% 12% 43% 39% 4.13 .09 954% 9% 22% 36% 29% 3.77 .01 21,5643% 8% 24% 39% 27% 3.80 .01 8,6052% 5% 17% 35% 41% 4.06 .01 17,5842% 5% 16% 34% 43% 4.12 .01 9,3091% 5% 16% 36% 42% 4.12 .01 4,4142% 6% 21% 38% 33% 3.95 .01 7,1932% 3% 14% 37% 44% 4.18 .08 1482% 4% 12% 41% 41% 4.14 .07 1793% 3% 10% 26% 58% 4.32 .04 5162% 9% 29% 42% 18% 3.64 .08 1625% 5% 13% 16% 62% 4.25 .14 631% 5% 12% 46% 36% 4.11 .08 1163% 3% 10% 43% 41% 4.15 .12 61
12% 59% 29% 4.18 .15 17 12% 18% 29% 41% 4.00 .26 17
2% 4% 8% 41% 45% 4.22 .09 98 11% 39% 50% 4.39 .06 119
5% 8% 19% 29% 39% 3.88 .13 83 3% 8% 37% 52% 4.39 .09 75 3% 8% 34% 55% 4.42 .07 118
1% 2% 14% 33% 49% 4.25 .08 138 . . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Eye appeal
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 31aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)FOOD: Freshness
0% 1% 5% 20% 73% 4.66 .03 4420% 1% 7% 25% 67% 4.58 .00 44,941
1% 5% 23% 70% 4.62 .04 2200% 0% 5% 18% 77% 4.69 .04 222
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
0% 1% 5% 21% 72% 4.64 .02 1,4240% 1% 7% 23% 69% 4.59 .00 57,355
1% 5% 24% 70% 4.62 .06 1360% 1% 6% 20% 73% 4.64 .03 6331% 1% 4% 22% 73% 4.66 .03 376
1% 8% 23% 69% 4.59 .05 197 4% 23% 73% 4.70 .06 82
0% 1% 7% 23% 68% 4.57 .01 18,2550% 1% 7% 26% 66% 4.57 .01 7,2250% 1% 6% 22% 71% 4.62 .01 14,5610% 1% 6% 23% 70% 4.61 .01 7,7021% 1% 5% 22% 73% 4.65 .01 3,5890% 1% 8% 24% 67% 4.56 .01 5,9021% 2% 7% 17% 74% 4.62 .07 121
6% 25% 69% 4.63 .05 1320% 2% 6% 20% 71% 4.61 .04 398
1% 5% 24% 70% 4.62 .06 136 2% 11% 87% 4.85 .05 55 1% 4% 25% 70% 4.64 .06 99 2% 14% 84% 4.82 .06 51 47% 53% 4.53 .13 15 13% 31% 56% 4.44 .18 16 6% 21% 73% 4.67 .07 81 4% 17% 79% 4.75 .05 106 3% 11% 18% 68% 4.51 .10 65
2% 3% 16% 79% 4.71 .09 621% 1% 4% 25% 70% 4.61 .07 105
1% 6% 26% 67% 4.59 .06 103 . . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Freshness
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 31bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)FOOD: Freshness
7% 16% 21% 30% 26% 3.51 .05 5526% 14% 27% 33% 20% 3.47 .00 53,611
11% 24% 24% 25% 16% 3.10 .08 2773% 9% 17% 35% 36% 3.93 .06 275
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3% 5% 14% 32% 46% 4.14 .02 1,7644% 8% 20% 33% 35% 3.87 .00 68,7122% 10% 24% 40% 24% 3.75 .08 1652% 4% 11% 28% 55% 4.29 .03 7971% 3% 15% 35% 47% 4.24 .04 4467% 11% 16% 30% 36% 3.78 .08 2631% 4% 10% 45% 40% 4.18 .09 935% 10% 22% 33% 30% 3.71 .01 21,5444% 10% 23% 35% 28% 3.75 .01 8,6083% 6% 17% 32% 41% 4.02 .01 17,5592% 7% 17% 33% 41% 4.03 .01 9,2703% 6% 15% 34% 42% 4.07 .02 4,4003% 9% 21% 35% 32% 3.85 .01 7,1823% 5% 16% 33% 44% 4.10 .08 1498% 8% 17% 31% 36% 3.80 .09 1793% 3% 9% 27% 58% 4.33 .04 5152% 10% 24% 40% 24% 3.75 .08 1652% 2% 20% 20% 58% 4.30 .12 661% 6% 12% 41% 41% 4.14 .08 1162% 3% 8% 43% 43% 4.23 .11 60
6% 71% 24% 4.18 .13 17 13% 19% 25% 44% 4.00 .27 16
2% 6% 11% 28% 53% 4.24 .10 100 10% 32% 58% 4.48 .06 119
5% 17% 15% 29% 35% 3.71 .14 84 4% 12% 32% 51% 4.31 .10 74
1% 4% 14% 42% 39% 4.14 .08 1182% 4% 21% 31% 42% 4.07 .09 135
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Freshness
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 32aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)FOOD: Nutritional content
0% 3% 10% 26% 60% 4.43 .04 4411% 3% 11% 28% 58% 4.39 .00 44,840
3% 11% 25% 60% 4.42 .06 2181% 3% 9% 26% 61% 4.43 .06 223
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2% 5% 13% 28% 52% 4.23 .03 1,4371% 3% 12% 28% 55% 4.32 .00 57,1741% 4% 12% 27% 56% 4.33 .08 1382% 5% 13% 28% 52% 4.23 .04 6411% 6% 13% 28% 52% 4.25 .05 3763% 7% 17% 25% 49% 4.11 .08 1991% 2% 8% 40% 48% 4.31 .09 831% 3% 11% 27% 57% 4.36 .01 18,2121% 3% 12% 31% 54% 4.33 .01 7,2041% 4% 12% 29% 54% 4.31 .01 14,5172% 4% 12% 29% 54% 4.29 .01 7,6762% 4% 11% 28% 55% 4.31 .02 3,5691% 3% 13% 29% 53% 4.29 .01 5,8843% 4% 14% 26% 53% 4.21 .10 1121% 5% 17% 28% 50% 4.22 .08 1322% 6% 17% 29% 45% 4.09 .05 4011% 4% 12% 27% 56% 4.33 .08 1382% 2% 18% 78% 4.71 .09 551% 5% 10% 28% 56% 4.33 .09 1022% 4% 12% 37% 46% 4.21 .13 52
47% 53% 4.53 .13 15 6% 44% 50% 4.44 .16 16
2% 2% 5% 28% 63% 4.46 .10 83 9% 9% 31% 50% 4.22 .09 107
6% 12% 16% 18% 48% 3.90 .16 675% 3% 7% 25% 61% 4.33 .14 61
5% 15% 33% 47% 4.22 .09 104 5% 18% 23% 54% 4.26 .09 104 . . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Nutritional content
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 32bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)FOOD: Nutritional content
9% 15% 27% 28% 21% 3.37 .05 5478% 14% 28% 32% 19% 3.40 .01 53,163
13% 22% 31% 22% 13% 3.00 .07 2765% 8% 24% 34% 30% 3.75 .07 271
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
4% 10% 24% 31% 32% 3.78 .03 1,7506% 11% 26% 31% 26% 3.60 .00 67,9487% 13% 35% 28% 17% 3.33 .09 1632% 8% 22% 29% 38% 3.93 .04 7941% 8% 24% 36% 31% 3.87 .05 4449% 16% 26% 26% 22% 3.37 .08 2572% 7% 18% 43% 29% 3.91 .10 928% 14% 28% 29% 22% 3.44 .01 21,3236% 13% 27% 33% 21% 3.49 .01 8,5194% 9% 25% 31% 31% 3.74 .01 17,3554% 9% 26% 31% 30% 3.74 .01 9,1464% 9% 24% 32% 31% 3.78 .02 4,3326% 11% 26% 33% 25% 3.60 .01 7,1332% 6% 24% 35% 33% 3.90 .09 1408% 15% 26% 29% 22% 3.42 .09 1773% 10% 25% 27% 35% 3.80 .05 5147% 13% 35% 28% 17% 3.33 .09 1633% 3% 6% 22% 66% 4.45 .12 65
4% 17% 39% 40% 4.14 .08 1162% 3% 22% 42% 31% 3.97 .12 596% 6% 12% 47% 29% 3.88 .27 17
19% 13% 44% 25% 3.75 .27 162% 4% 20% 35% 38% 4.04 .10 991% 3% 27% 36% 33% 3.98 .08 120
11% 18% 28% 21% 23% 3.26 .15 80 8% 16% 42% 33% 4.00 .11 73
1% 9% 26% 39% 25% 3.79 .09 1173% 13% 22% 28% 34% 3.77 .10 134
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Nutritional content
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 33aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)FOOD: Value
1% 2% 11% 27% 59% 4.42 .04 4311% 3% 15% 32% 49% 4.25 .00 43,7251% 1% 14% 27% 57% 4.36 .06 212
3% 9% 26% 62% 4.48 .05 219 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
0% 1% 7% 25% 67% 4.56 .02 1,4181% 1% 8% 26% 64% 4.51 .00 57,0201% 1% 11% 24% 64% 4.49 .07 1350% 1% 8% 24% 67% 4.55 .03 6291% 1% 6% 29% 64% 4.55 .04 378
2% 8% 20% 71% 4.60 .05 1951% 1% 28% 69% 4.64 .07 811% 1% 8% 25% 65% 4.53 .01 18,1340% 2% 9% 29% 59% 4.45 .01 7,1651% 1% 8% 25% 65% 4.53 .01 14,4751% 1% 9% 26% 64% 4.50 .01 7,6920% 1% 7% 26% 65% 4.55 .01 3,5561% 1% 8% 27% 63% 4.50 .01 5,8803% 2% 5% 24% 67% 4.51 .08 118
2% 5% 20% 73% 4.65 .06 131 2% 9% 24% 65% 4.52 .04 392
1% 1% 11% 24% 64% 4.49 .07 135 5% 24% 71% 4.65 .08 55
1% 6% 21% 72% 4.63 .07 992% 2% 20% 76% 4.68 .10 50
53% 47% 4.47 .13 15 31% 69% 4.69 .12 16
1% 6% 25% 67% 4.58 .08 83 4% 20% 76% 4.72 .05 104 2% 13% 20% 66% 4.50 .10 64
3% 10% 25% 62% 4.43 .11 63 3% 8% 37% 53% 4.39 .07 104 1% 3% 31% 65% 4.61 .06 107 . . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Value
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 33bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)FOOD: Value
10% 15% 23% 26% 27% 3.45 .06 5368% 13% 28% 30% 20% 3.41 .01 51,950
17% 17% 25% 20% 20% 3.11 .08 2693% 12% 20% 31% 34% 3.79 .07 267
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5% 11% 20% 32% 32% 3.75 .03 1,7519% 14% 24% 28% 24% 3.43 .00 68,2009% 13% 31% 32% 15% 3.32 .09 1634% 8% 18% 31% 39% 3.94 .04 7893% 12% 23% 33% 28% 3.71 .05 4468% 16% 19% 28% 29% 3.56 .08 2627% 16% 11% 38% 27% 3.64 .13 91
12% 16% 25% 27% 20% 3.26 .01 21,35911% 15% 26% 29% 19% 3.29 .01 8,5527% 12% 23% 29% 29% 3.60 .01 17,4087% 14% 24% 30% 25% 3.51 .01 9,2326% 12% 23% 30% 29% 3.65 .02 4,3719% 15% 24% 29% 23% 3.42 .01 7,1349% 20% 19% 23% 28% 3.42 .11 1447% 16% 18% 32% 28% 3.58 .09 1803% 7% 17% 30% 43% 4.04 .05 5139% 13% 31% 32% 15% 3.32 .09 163
12% 15% 17% 20% 35% 3.51 .18 651% 8% 16% 47% 28% 3.94 .09 1137% 14% 12% 38% 29% 3.69 .16 586% 6% 18% 41% 29% 3.82 .27 176% 38% 38% 19% 3.25 .34 165% 10% 27% 27% 32% 3.69 .12 982% 8% 17% 35% 38% 3.98 .10 121
10% 15% 23% 20% 33% 3.51 .15 82 10% 25% 28% 38% 3.93 .12 72
3% 13% 32% 37% 15% 3.50 .09 1186% 17% 21% 31% 25% 3.53 .10 135
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Value
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 34aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)MENU: Availability of posted menu items
1% 5% 13% 36% 45% 4.19 .04 4331% 5% 14% 36% 43% 4.15 .00 43,7850% 7% 13% 33% 45% 4.16 .06 2161% 3% 13% 38% 45% 4.23 .06 217
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1% 2% 7% 30% 60% 4.47 .02 1,4061% 3% 11% 34% 51% 4.32 .00 55,911
4% 12% 30% 54% 4.35 .07 1361% 1% 7% 29% 62% 4.50 .03 6241% 2% 8% 31% 59% 4.46 .04 3771% 2% 6% 28% 64% 4.53 .05 195
1% 4% 45% 50% 4.43 .07 741% 3% 12% 35% 49% 4.28 .01 17,8831% 3% 13% 37% 47% 4.25 .01 7,0581% 2% 10% 32% 55% 4.39 .01 14,2691% 2% 10% 33% 54% 4.36 .01 7,5971% 2% 9% 34% 54% 4.39 .01 3,5211% 3% 12% 35% 49% 4.28 .01 5,4731% 2% 9% 30% 58% 4.43 .08 110
1% 5% 28% 66% 4.59 .06 1311% 2% 7% 28% 63% 4.50 .04 398
4% 12% 30% 54% 4.35 .07 1362% 2% 6% 32% 58% 4.42 .12 501% 5% 33% 61% 4.53 .07 100
6% 44% 50% 4.44 .09 48 7% 57% 36% 4.21 .21 14 33% 67% 4.67 .14 12 3% 11% 24% 63% 4.47 .09 76
1% 3% 9% 29% 59% 4.42 .08 1052% 3% 8% 28% 59% 4.41 .11 642% 2% 7% 32% 58% 4.43 .11 601% 2% 5% 36% 56% 4.45 .07 105
10% 27% 63% 4.52 .07 107 . . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Availability of posted menu items
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 34bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)MENU: Availability of posted menu items
4% 11% 21% 30% 34% 3.78 .05 5415% 10% 19% 35% 31% 3.78 .00 52,5414% 14% 24% 26% 31% 3.65 .07 2714% 7% 18% 34% 37% 3.91 .07 270
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
4% 6% 12% 29% 50% 4.15 .03 1,7673% 6% 14% 33% 44% 4.08 .00 67,4891% 5% 20% 31% 43% 4.10 .08 1623% 5% 10% 26% 56% 4.28 .04 7966% 8% 13% 30% 42% 3.94 .06 4583% 5% 12% 31% 48% 4.16 .06 2642% 3% 9% 44% 41% 4.18 .10 874% 7% 16% 33% 39% 3.97 .01 21,2513% 8% 16% 35% 38% 3.97 .01 8,5022% 5% 12% 31% 50% 4.21 .01 17,3093% 6% 13% 33% 45% 4.10 .01 9,2612% 4% 11% 30% 54% 4.30 .01 4,3523% 6% 17% 35% 39% 4.02 .01 6,6803% 6% 11% 25% 54% 4.22 .09 1343% 6% 12% 29% 49% 4.16 .08 1804% 6% 12% 24% 54% 4.18 .05 5181% 5% 20% 31% 43% 4.10 .08 162
3% 5% 32% 61% 4.50 .09 66 4% 6% 32% 58% 4.43 .07 116
3% 3% 8% 40% 45% 4.20 .13 60 7% 7% 57% 29% 4.07 .22 14 15% 46% 38% 4.23 .20 13
3% 1% 6% 26% 64% 4.46 .09 961% 2% 8% 31% 58% 4.42 .07 1214% 4% 12% 36% 45% 4.15 .11 844% 7% 12% 29% 48% 4.11 .13 755% 7% 14% 34% 39% 3.97 .10 119
13% 15% 17% 27% 28% 3.43 .11 143 . . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Availability of posted menu items
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 35aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)MENU: Variety of menu choices
0% 1% 8% 34% 57% 4.47 .03 4350% 1% 9% 34% 55% 4.41 .00 44,2020% 1% 10% 35% 54% 4.40 .05 216
1% 5% 33% 61% 4.53 .04 219 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1% 2% 10% 35% 52% 4.35 .02 1,4011% 2% 10% 34% 53% 4.37 .00 56,264
1% 13% 31% 54% 4.38 .07 1350% 3% 11% 33% 53% 4.36 .03 6201% 3% 11% 38% 47% 4.27 .04 3771% 3% 7% 31% 59% 4.45 .06 194
5% 45% 49% 4.44 .07 751% 2% 10% 34% 53% 4.37 .01 17,9691% 2% 10% 36% 51% 4.36 .01 7,0801% 2% 10% 34% 53% 4.37 .01 14,3461% 2% 10% 35% 52% 4.35 .01 7,6430% 2% 8% 36% 55% 4.42 .01 3,5271% 2% 11% 35% 51% 4.35 .01 5,5871% 3% 11% 26% 60% 4.41 .08 112
2% 7% 31% 60% 4.50 .06 1291% 2% 11% 35% 51% 4.34 .04 392
1% 13% 31% 54% 4.38 .07 135 14% 18% 68% 4.54 .10 50
1% 5% 8% 39% 48% 4.27 .09 101 6% 45% 49% 4.43 .09 47 7% 50% 43% 4.36 .17 14 43% 57% 4.57 .14 14 4% 8% 26% 62% 4.47 .09 77
2% 4% 8% 41% 46% 4.25 .09 1052% 5% 8% 31% 55% 4.34 .11 652% 3% 10% 36% 49% 4.27 .12 591% 3% 12% 38% 46% 4.25 .08 1051% 1% 13% 35% 50% 4.32 .08 108
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Variety of menu choices
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 35bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)MENU: Variety of menu choices
6% 16% 22% 31% 25% 3.54 .05 5488% 16% 24% 31% 22% 3.43 .01 53,2669% 22% 21% 26% 21% 3.28 .08 2763% 9% 22% 36% 29% 3.80 .06 272
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
4% 7% 13% 33% 43% 4.03 .03 1,7675% 10% 18% 33% 33% 3.78 .00 68,2064% 14% 21% 32% 28% 3.66 .09 1634% 8% 12% 30% 46% 4.06 .04 7942% 4% 12% 38% 44% 4.17 .04 4575% 8% 13% 31% 43% 3.99 .07 2643% 9% 13% 38% 36% 3.94 .11 897% 12% 20% 32% 29% 3.65 .01 21,4337% 13% 21% 33% 26% 3.57 .01 8,5684% 8% 16% 33% 38% 3.93 .01 17,4784% 9% 16% 33% 37% 3.90 .01 9,3614% 8% 15% 34% 40% 3.98 .02 4,3824% 10% 20% 34% 32% 3.79 .01 6,8454% 10% 15% 35% 36% 3.90 .09 1392% 4% 12% 31% 50% 4.22 .07 1795% 10% 14% 30% 41% 3.90 .05 5144% 14% 21% 32% 28% 3.66 .09 1632% 5% 6% 35% 53% 4.33 .11 66
5% 10% 34% 50% 4.30 .08 1175% 8% 14% 36% 37% 3.92 .15 59
7% 7% 47% 40% 4.20 .22 15 13% 20% 40% 27% 3.80 .26 15
3% 12% 23% 62% 4.40 .09 97 2% 10% 39% 49% 4.34 .07 121
11% 16% 13% 32% 28% 3.51 .15 853% 1% 14% 34% 48% 4.23 .11 732% 3% 17% 36% 42% 4.12 .09 1214% 7% 10% 42% 38% 4.04 .09 142
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Variety of menu choices
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 36aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)MENU: Variety of healthy menu choices
2% 3% 11% 25% 60% 4.38 .04 4391% 3% 12% 29% 55% 4.32 .00 43,8912% 2% 8% 25% 62% 4.42 .06 2201% 4% 14% 24% 58% 4.34 .06 219
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2% 5% 12% 30% 51% 4.22 .03 1,3972% 4% 12% 30% 53% 4.27 .00 55,8671% 3% 11% 24% 60% 4.39 .08 1352% 5% 12% 30% 50% 4.21 .04 6222% 4% 14% 31% 49% 4.19 .05 3704% 9% 9% 28% 51% 4.13 .08 1951% 4% 8% 36% 51% 4.31 .10 752% 4% 12% 28% 55% 4.31 .01 17,8732% 4% 12% 31% 52% 4.27 .01 7,0462% 4% 13% 30% 51% 4.25 .01 14,2092% 4% 13% 29% 52% 4.25 .01 7,5552% 4% 11% 31% 52% 4.26 .02 3,5022% 3% 13% 31% 51% 4.25 .01 5,5713% 4% 10% 37% 47% 4.22 .09 1112% 5% 9% 29% 54% 4.27 .09 1293% 7% 16% 31% 44% 4.07 .05 3951% 3% 11% 24% 60% 4.39 .08 1352% 2% 20% 76% 4.69 .10 512% 5% 6% 38% 50% 4.28 .09 1012% 4% 13% 38% 44% 4.17 .14 48
43% 57% 4.57 .14 14 8% 23% 69% 4.54 .24 13 1% 9% 25% 64% 4.52 .08 75
2% 6% 17% 27% 49% 4.14 .10 1056% 15% 9% 26% 44% 3.86 .16 662% 2% 9% 36% 52% 4.34 .11 584% 3% 12% 37% 43% 4.13 .10 992% 5% 16% 25% 53% 4.22 .10 108
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Variety of healthy menu choices
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 36bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)MENU: Variety of healthy menu choices
11% 17% 21% 26% 24% 3.35 .06 5469% 15% 25% 30% 20% 3.36 .01 52,717
16% 24% 22% 21% 17% 3.00 .08 2746% 11% 21% 32% 31% 3.69 .07 272
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5% 11% 20% 29% 35% 3.80 .03 1,7327% 13% 23% 30% 27% 3.57 .00 67,1286% 16% 29% 31% 18% 3.39 .09 1604% 10% 19% 25% 42% 3.92 .04 7873% 9% 19% 35% 33% 3.86 .05 4458% 13% 21% 26% 31% 3.59 .08 2545% 8% 15% 42% 30% 3.85 .12 86
10% 15% 24% 28% 23% 3.39 .01 21,1638% 14% 24% 31% 22% 3.43 .01 8,4566% 10% 21% 31% 33% 3.75 .01 17,1785% 11% 22% 31% 31% 3.71 .01 9,1145% 11% 20% 32% 33% 3.77 .02 4,2957% 12% 24% 31% 25% 3.54 .01 6,7852% 7% 24% 34% 34% 3.90 .09 1376% 9% 22% 26% 36% 3.76 .09 1745% 13% 22% 23% 36% 3.72 .05 5106% 16% 29% 31% 18% 3.39 .09 1602% 8% 27% 63% 4.51 .10 63
3% 15% 34% 47% 4.25 .08 1175% 7% 19% 37% 32% 3.82 .15 577% 7% 67% 20% 3.93 .25 15
21% 7% 36% 36% 3.86 .31 144% 4% 14% 22% 56% 4.21 .11 97
6% 18% 36% 40% 4.11 .08 11913% 23% 19% 24% 23% 3.21 .15 806% 6% 24% 36% 29% 3.76 .13 704% 8% 18% 38% 32% 3.84 .10 1144% 15% 18% 32% 31% 3.72 .10 142
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Variety of healthy menu choices
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 37aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)MENU: Variety of vegetarian menu choices
20% 12% 16% 20% 32% 3.33 .08 39119% 13% 16% 21% 32% 3.35 .01 37,29820% 14% 16% 20% 31% 3.28 .11 19320% 10% 17% 20% 33% 3.38 .11 198
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
23% 11% 13% 20% 32% 3.27 .04 1,24718% 11% 15% 22% 35% 3.46 .01 48,02727% 9% 15% 15% 34% 3.21 .15 12024% 11% 13% 19% 32% 3.23 .07 55820% 11% 13% 22% 33% 3.36 .08 33324% 12% 14% 22% 28% 3.17 .12 16819% 13% 9% 21% 38% 3.46 .19 6816% 10% 15% 22% 37% 3.55 .01 15,28020% 12% 15% 21% 31% 3.31 .02 5,83718% 11% 14% 21% 36% 3.47 .01 12,47318% 11% 15% 20% 36% 3.47 .02 6,45821% 11% 13% 22% 32% 3.33 .03 3,03219% 10% 15% 22% 34% 3.43 .02 4,84612% 6% 16% 25% 42% 3.78 .14 10121% 14% 15% 24% 27% 3.23 .14 11026% 13% 13% 19% 28% 3.10 .08 34927% 9% 15% 15% 34% 3.21 .15 12014% 4% 12% 14% 56% 3.94 .21 5023% 9% 8% 23% 38% 3.43 .17 8826% 9% 12% 19% 35% 3.28 .25 43
23% 8% 31% 38% 3.85 .34 1317% 17% 17% 50% 3.67 .48 1224% 13% 17% 20% 27% 3.13 .18 7117% 14% 20% 16% 33% 3.33 .16 9231% 9% 12% 19% 29% 3.07 .22 5822% 9% 4% 28% 37% 3.48 .22 5416% 10% 10% 34% 30% 3.53 .15 9027% 11% 14% 12% 35% 3.18 .17 97
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Variety of vegetarian menu choices
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 37bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)MENU: Variety of vegetarian menu choices
10% 15% 24% 26% 25% 3.42 .06 4169% 12% 27% 28% 24% 3.47 .01 40,408
14% 17% 24% 27% 18% 3.20 .09 2066% 13% 24% 25% 32% 3.63 .08 210
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8% 10% 21% 25% 36% 3.71 .03 1,3608% 11% 26% 26% 29% 3.58 .01 52,3119% 13% 30% 24% 23% 3.39 .11 1208% 10% 21% 20% 41% 3.75 .05 6224% 9% 19% 32% 37% 3.89 .06 356
12% 11% 21% 27% 30% 3.53 .09 19911% 11% 21% 30% 27% 3.51 .16 6311% 13% 27% 24% 25% 3.39 .01 16,6287% 11% 28% 28% 25% 3.51 .02 6,3007% 9% 23% 26% 34% 3.73 .01 13,6806% 9% 24% 27% 34% 3.75 .01 6,9966% 9% 24% 27% 33% 3.72 .02 3,2367% 11% 27% 27% 28% 3.58 .02 5,3574% 7% 25% 26% 39% 3.89 .10 114
11% 8% 20% 27% 33% 3.63 .11 14211% 12% 25% 18% 34% 3.54 .07 3909% 13% 30% 24% 23% 3.39 .11 1203% 3% 18% 75% 4.62 .11 613% 10% 15% 26% 45% 4.00 .12 91
16% 13% 24% 24% 24% 3.26 .23 38 21% 43% 36% 4.14 .21 14
9% 18% 9% 36% 27% 3.55 .41 115% 8% 23% 26% 39% 3.86 .13 801% 3% 18% 36% 42% 4.15 .09 95
12% 18% 23% 25% 23% 3.28 .18 575% 13% 13% 36% 34% 3.80 .16 564% 7% 21% 35% 33% 3.85 .11 986% 13% 20% 25% 36% 3.74 .12 107
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Variety of vegetarian menu choices
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 38aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)SERVICE: Overall
0% 0% 10% 31% 59% 4.48 .03 4380% 2% 10% 34% 54% 4.39 .00 44,177
0% 14% 28% 57% 4.42 .05 2170% 0% 5% 33% 61% 4.53 .04 221
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
0% 0% 5% 24% 71% 4.64 .02 1,4270% 1% 7% 29% 63% 4.52 .00 56,870
1% 4% 30% 65% 4.60 .05 1360% 0% 6% 22% 72% 4.64 .03 6300% 0% 3% 24% 72% 4.67 .03 3821% 1% 7% 23% 69% 4.59 .05 198
4% 26% 70% 4.67 .06 810% 1% 8% 30% 60% 4.48 .01 18,0200% 1% 8% 35% 56% 4.44 .01 7,1370% 1% 6% 26% 66% 4.57 .01 14,4740% 1% 6% 26% 67% 4.58 .01 7,7150% 0% 6% 26% 68% 4.60 .01 3,5441% 1% 7% 30% 61% 4.50 .01 5,8661% 1% 4% 21% 73% 4.64 .06 114
1% 4% 23% 73% 4.67 .05 1320% 1% 5% 19% 74% 4.67 .03 397
1% 4% 30% 65% 4.60 .05 1362% 2% 25% 72% 4.64 .10 53
10% 29% 61% 4.51 .07 101 2% 18% 80% 4.78 .07 50 7% 47% 47% 4.40 .16 15 6% 31% 63% 4.56 .16 16 4% 25% 71% 4.67 .06 79 7% 25% 69% 4.62 .06 106
2% 2% 12% 23% 62% 4.42 .11 662% 2% 29% 68% 4.61 .09 62
4% 25% 71% 4.67 .05 106 1% 1% 20% 78% 4.75 .05 108 . . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Service: Overall
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 38bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)SERVICE: Overall
3% 5% 16% 32% 44% 4.09 .04 5482% 4% 14% 36% 43% 4.13 .00 53,2004% 8% 22% 32% 34% 3.84 .07 2742% 3% 9% 32% 55% 4.34 .05 274
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
4% 4% 10% 32% 49% 4.18 .03 1,7723% 4% 13% 33% 47% 4.18 .00 68,8091% 4% 20% 45% 30% 3.98 .07 1633% 3% 7% 29% 58% 4.37 .03 7903% 4% 8% 34% 50% 4.25 .05 460
14% 10% 20% 26% 29% 3.46 .08 2651% 1% 6% 28% 64% 4.52 .08 943% 5% 15% 35% 42% 4.07 .01 21,4652% 4% 15% 37% 41% 4.10 .01 8,5873% 3% 11% 31% 52% 4.26 .01 17,5572% 4% 11% 31% 52% 4.26 .01 9,4613% 4% 12% 32% 49% 4.21 .02 4,3862% 3% 11% 33% 52% 4.30 .01 7,2112% 6% 14% 25% 53% 4.20 .09 142
17% 10% 21% 25% 27% 3.35 .10 1823% 2% 5% 26% 65% 4.48 .04 5161% 4% 20% 45% 30% 3.98 .07 163
3% 11% 36% 50% 4.33 .10 644% 3% 11% 39% 43% 4.14 .09 1142% 2% 2% 23% 72% 4.62 .10 60
18% 35% 47% 4.29 .19 17 12% 35% 53% 4.41 .17 17
4% 5% 13% 34% 44% 4.08 .11 961% 2% 12% 37% 49% 4.32 .07 1208% 11% 18% 29% 34% 3.69 .14 831% 3% 8% 37% 52% 4.35 .09 792% 7% 6% 33% 53% 4.28 .09 1206% 6% 8% 32% 48% 4.10 .10 141
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Service: Overall
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 39aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)SERVICE: Speed of service
0% 2% 8% 39% 52% 4.40 .03 4400% 2% 11% 36% 50% 4.34 .00 44,135
3% 10% 39% 48% 4.31 .05 2210% 0% 5% 38% 56% 4.48 .04 219
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
0% 0% 5% 23% 72% 4.66 .02 1,4270% 1% 7% 29% 62% 4.52 .00 57,033
4% 26% 70% 4.66 .05 1370% 1% 7% 18% 74% 4.66 .03 630
0% 3% 26% 70% 4.67 .03 382 1% 5% 23% 72% 4.66 .04 199 3% 34% 63% 4.61 .06 79
0% 1% 8% 29% 61% 4.50 .01 18,0970% 1% 8% 33% 57% 4.46 .01 7,1640% 1% 6% 27% 65% 4.55 .01 14,4940% 1% 6% 28% 65% 4.57 .01 7,7470% 1% 5% 29% 65% 4.58 .01 3,5520% 1% 7% 32% 59% 4.48 .01 5,8662% 5% 22% 71% 4.60 .07 113
1% 4% 21% 74% 4.69 .05 1310% 1% 6% 17% 76% 4.67 .03 396
4% 26% 70% 4.66 .05 1372% 4% 20% 74% 4.65 .10 54
12% 19% 69% 4.57 .07 101 27% 73% 4.73 .06 48 7% 53% 40% 4.33 .16 15 6% 38% 56% 4.50 .16 16 5% 22% 73% 4.68 .06 79 3% 26% 71% 4.68 .05 107 7% 25% 68% 4.60 .08 68 5% 26% 69% 4.65 .07 62 1% 3% 31% 65% 4.60 .06 106 3% 21% 76% 4.73 .05 107 . . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Speed of service
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 39bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)SERVICE: Speed of service
3% 5% 14% 30% 47% 4.12 .04 5483% 6% 15% 36% 40% 4.04 .00 53,1115% 7% 19% 32% 37% 3.89 .07 2762% 3% 10% 29% 57% 4.35 .06 272
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
8% 8% 15% 27% 42% 3.89 .03 1,7755% 7% 15% 31% 41% 3.98 .00 68,8462% 10% 26% 38% 24% 3.71 .08 1645% 8% 12% 24% 52% 4.09 .04 7916% 6% 16% 30% 41% 3.94 .05 461
23% 14% 18% 23% 22% 3.08 .09 2661% 2% 5% 29% 62% 4.49 .08 935% 8% 17% 33% 37% 3.87 .01 21,5085% 9% 18% 33% 35% 3.84 .01 8,5845% 6% 14% 30% 46% 4.06 .01 17,5544% 7% 14% 31% 44% 4.05 .01 9,4676% 8% 16% 29% 40% 3.89 .02 4,3952% 5% 12% 33% 48% 4.21 .01 7,2014% 7% 11% 25% 53% 4.17 .10 137
28% 14% 17% 22% 19% 2.90 .11 1813% 5% 8% 24% 61% 4.35 .04 5122% 10% 26% 38% 24% 3.71 .08 1648% 3% 20% 28% 42% 3.92 .15 65
11% 15% 19% 18% 37% 3.55 .13 1162% 2% 2% 22% 73% 4.63 .10 59
6% 6% 41% 47% 4.29 .21 17 18% 41% 41% 4.24 .18 17
9% 16% 19% 26% 30% 3.50 .13 988% 5% 21% 30% 36% 3.80 .11 120
12% 13% 21% 25% 29% 3.47 .15 854% 6% 14% 27% 49% 4.11 .12 793% 5% 11% 37% 45% 4.16 .09 1198% 8% 18% 27% 38% 3.78 .11 143
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Speed of service
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 40aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)SERVICE: Hours of operation
0% 3% 8% 31% 58% 4.44 .04 4380% 2% 10% 31% 57% 4.42 .00 44,1840% 3% 10% 31% 55% 4.38 .05 220
2% 6% 30% 61% 4.51 .05 218 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
0% 2% 9% 28% 61% 4.47 .02 1,4171% 2% 10% 31% 57% 4.41 .00 56,732
3% 9% 30% 58% 4.44 .07 1371% 2% 8% 27% 61% 4.45 .03 620
1% 7% 29% 63% 4.54 .03 384 2% 15% 25% 58% 4.41 .06 195 1% 10% 30% 59% 4.47 .08 81
1% 2% 10% 32% 55% 4.37 .01 17,9791% 2% 10% 34% 53% 4.36 .01 7,1191% 2% 9% 30% 58% 4.43 .01 14,4171% 2% 9% 30% 59% 4.46 .01 7,7341% 3% 9% 31% 56% 4.40 .01 3,5191% 2% 9% 29% 60% 4.45 .01 5,8652% 1% 7% 27% 63% 4.47 .08 99
2% 18% 25% 55% 4.33 .07 1291% 2% 7% 26% 63% 4.48 .04 392
3% 9% 30% 58% 4.44 .07 1372% 2% 12% 27% 58% 4.37 .13 521% 4% 6% 35% 54% 4.37 .08 100
10% 26% 64% 4.54 .10 50 13% 40% 47% 4.33 .19 15 6% 6% 31% 56% 4.38 .22 16
1% 1% 14% 22% 61% 4.39 .10 76 9% 29% 62% 4.52 .06 107 9% 26% 65% 4.56 .08 66 2% 8% 34% 56% 4.45 .09 62 2% 6% 35% 58% 4.49 .07 107 2% 4% 22% 72% 4.65 .06 108 . . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Hours of operation
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 40bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)SERVICE: Hours of operation
6% 10% 15% 32% 36% 3.83 .05 5438% 12% 16% 30% 34% 3.71 .01 53,1436% 14% 19% 32% 29% 3.63 .07 2726% 6% 12% 32% 44% 4.04 .07 271
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
4% 11% 14% 27% 45% 3.98 .03 1,7625% 9% 15% 30% 41% 3.95 .00 68,3538% 14% 18% 32% 27% 3.57 .10 1613% 12% 14% 27% 44% 3.96 .04 7874% 10% 14% 24% 48% 4.03 .05 4583% 6% 13% 29% 49% 4.13 .07 2632% 6% 10% 30% 52% 4.23 .10 935% 10% 16% 31% 38% 3.86 .01 21,3297% 11% 17% 31% 35% 3.75 .01 8,5424% 8% 14% 30% 44% 4.01 .01 17,4474% 8% 14% 29% 44% 4.00 .01 9,4104% 9% 14% 29% 44% 3.99 .02 4,3463% 6% 12% 28% 50% 4.16 .01 7,1613% 3% 12% 30% 53% 4.25 .09 1184% 6% 17% 33% 40% 3.98 .08 1783% 11% 14% 25% 47% 4.04 .05 5108% 14% 18% 32% 27% 3.57 .10 1612% 20% 19% 23% 36% 3.72 .15 642% 6% 8% 34% 51% 4.26 .09 1163% 3% 10% 27% 57% 4.30 .13 60
6% 6% 44% 44% 4.25 .21 16 18% 12% 29% 41% 3.94 .28 17
6% 24% 19% 29% 23% 3.38 .13 978% 16% 23% 23% 30% 3.53 .12 1202% 7% 2% 20% 68% 4.45 .11 853% 14% 18% 27% 38% 3.85 .13 783% 6% 11% 33% 47% 4.14 .10 1202% 5% 7% 14% 71% 4.48 .08 140
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Hours of operation
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 41aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)SERVICE: Helpfulness of staff
0% 2% 11% 32% 54% 4.39 .04 4361% 3% 13% 34% 49% 4.28 .00 43,888
2% 15% 32% 51% 4.32 .05 2190% 2% 7% 32% 58% 4.45 .05 217
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
0% 1% 6% 26% 66% 4.55 .02 1,4191% 2% 9% 30% 58% 4.43 .00 56,660
4% 7% 28% 61% 4.47 .07 1341% 1% 9% 25% 65% 4.52 .03 6250% 1% 4% 29% 66% 4.59 .03 384
2% 5% 25% 68% 4.60 .05 196 4% 24% 73% 4.69 .06 80
1% 2% 11% 30% 56% 4.39 .01 17,9501% 3% 11% 35% 51% 4.33 .01 7,1061% 2% 9% 28% 61% 4.48 .01 14,3980% 2% 8% 29% 62% 4.49 .01 7,7140% 1% 7% 30% 62% 4.51 .01 3,5460% 2% 9% 30% 58% 4.42 .01 5,8331% 1% 6% 19% 73% 4.62 .07 113
2% 4% 23% 72% 4.65 .06 1301% 1% 9% 20% 69% 4.56 .04 392
4% 7% 28% 61% 4.47 .07 1342% 2% 4% 31% 61% 4.48 .11 541% 1% 11% 32% 55% 4.39 .08 100
18% 82% 4.82 .05 50 7% 40% 53% 4.47 .17 15 13% 27% 60% 4.47 .19 15 3% 5% 33% 59% 4.49 .08 79 1% 6% 27% 66% 4.58 .06 106 2% 8% 29% 62% 4.52 .09 66
2% 2% 35% 61% 4.53 .09 62 1% 6% 33% 61% 4.53 .06 107 2% 3% 22% 73% 4.67 .06 109 . . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Helpfulness of staff
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 41bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)SERVICE: Helpfulness of staff
3% 6% 14% 30% 47% 4.12 .05 5463% 5% 14% 32% 47% 4.16 .00 52,6744% 10% 19% 29% 38% 3.86 .07 2742% 2% 8% 31% 57% 4.38 .05 272
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
4% 4% 11% 28% 54% 4.24 .02 1,7633% 4% 12% 29% 52% 4.24 .00 68,4412% 6% 18% 36% 39% 4.04 .08 1602% 2% 9% 27% 60% 4.40 .03 7832% 4% 8% 31% 55% 4.34 .04 461
12% 9% 18% 24% 36% 3.62 .08 2662% 2% 8% 20% 68% 4.49 .09 934% 5% 14% 31% 47% 4.13 .01 21,3502% 4% 13% 33% 46% 4.17 .01 8,5273% 3% 11% 27% 56% 4.31 .01 17,4622% 4% 10% 28% 56% 4.32 .01 9,4333% 4% 11% 27% 56% 4.28 .02 4,3682% 4% 11% 28% 55% 4.32 .01 7,1604% 8% 11% 18% 60% 4.21 .10 141
14% 10% 17% 24% 34% 3.52 .11 1813% 2% 7% 25% 64% 4.46 .04 5062% 6% 18% 36% 39% 4.04 .08 160
5% 6% 23% 66% 4.51 .10 651% 3% 14% 34% 48% 4.27 .08 1163% 5% 13% 78% 4.63 .11 60
12% 12% 35% 41% 4.06 .25 17 13% 31% 56% 4.44 .18 16
3% 4% 15% 28% 50% 4.18 .11 961% 4% 6% 40% 50% 4.33 .08 1218% 7% 20% 25% 40% 3.81 .14 851% 1% 14% 20% 63% 4.43 .10 792% 4% 7% 34% 53% 4.32 .08 1213% 4% 9% 26% 58% 4.32 .08 140
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Helpfulness of staff
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 42aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)SERVICE: Friendliness of staff
0% 2% 7% 30% 61% 4.50 .03 4351% 3% 12% 33% 52% 4.33 .00 43,989
2% 10% 30% 58% 4.44 .05 2200% 1% 4% 30% 64% 4.56 .05 215
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
0% 1% 6% 25% 68% 4.59 .02 1,4191% 2% 8% 28% 61% 4.47 .00 56,660
2% 8% 31% 59% 4.46 .06 1341% 1% 8% 23% 67% 4.56 .03 6281% 1% 3% 28% 68% 4.62 .03 381
1% 2% 21% 76% 4.72 .04 195 2% 25% 73% 4.70 .06 81
1% 2% 10% 29% 59% 4.42 .01 17,9381% 3% 10% 33% 54% 4.37 .01 7,1211% 1% 8% 26% 64% 4.52 .01 14,4110% 2% 7% 27% 64% 4.53 .01 7,7130% 1% 6% 27% 65% 4.55 .01 3,5241% 2% 8% 29% 60% 4.47 .01 5,8401% 1% 4% 21% 73% 4.64 .07 113
2% 2% 18% 79% 4.74 .05 1291% 1% 8% 20% 71% 4.60 .04 392
2% 8% 31% 59% 4.46 .06 1342% 4% 26% 69% 4.56 .11 541% 1% 12% 31% 55% 4.38 .08 102
18% 82% 4.82 .05 50 7% 40% 53% 4.47 .17 15 6% 31% 63% 4.56 .16 16 9% 25% 66% 4.58 .07 80 1% 7% 27% 66% 4.57 .06 105 3% 27% 70% 4.67 .07 66
2% 2% 30% 67% 4.61 .09 611% 3% 36% 60% 4.55 .06 106
1% 2% 20% 77% 4.73 .05 109 . . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Friendliness of staff
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 42bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)SERVICE: Friendliness of staff
5% 6% 14% 23% 52% 4.12 .05 5483% 5% 13% 29% 50% 4.19 .00 52,9507% 10% 18% 22% 43% 3.86 .08 2763% 3% 8% 24% 61% 4.38 .06 272
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3% 3% 10% 26% 59% 4.34 .02 1,7643% 4% 11% 27% 55% 4.28 .00 68,5241% 2% 22% 37% 39% 4.09 .07 1612% 3% 6% 25% 64% 4.47 .03 7892% 2% 8% 25% 64% 4.47 .04 456
10% 5% 19% 26% 40% 3.80 .08 2643% 1% 4% 17% 74% 4.59 .09 944% 5% 13% 28% 50% 4.17 .01 21,3843% 4% 12% 30% 51% 4.23 .01 8,5453% 3% 10% 25% 59% 4.35 .01 17,4862% 3% 10% 25% 60% 4.37 .01 9,4262% 3% 10% 25% 60% 4.36 .01 4,3552% 3% 10% 26% 58% 4.35 .01 7,1904% 7% 9% 22% 58% 4.23 .09 138
11% 4% 22% 24% 39% 3.77 .10 1793% 2% 5% 23% 68% 4.53 .04 5121% 2% 22% 37% 39% 4.09 .07 161
6% 8% 22% 65% 4.45 .11 652% 3% 8% 32% 55% 4.35 .08 1153% 3% 10% 83% 4.70 .11 606% 6% 6% 29% 53% 4.18 .29 17
6% 29% 65% 4.59 .15 171% 4% 12% 29% 54% 4.30 .09 97
1% 8% 33% 58% 4.49 .06 1208% 7% 14% 29% 41% 3.88 .14 851% 3% 7% 17% 72% 4.57 .10 763% 2% 7% 26% 60% 4.38 .09 1211% 4% 9% 19% 67% 4.47 .08 139
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Friendliness of staff
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 43aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)CLEANLINESS: Overall
1% 3% 22% 74% 4.69 .03 4350% 1% 7% 26% 66% 4.56 .00 44,2300% 5% 24% 71% 4.65 .04 2151% 2% 20% 77% 4.73 .04 220
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
0% 1% 4% 22% 73% 4.66 .02 1,4210% 1% 6% 23% 70% 4.60 .00 56,508
1% 7% 21% 71% 4.63 .06 1350% 1% 4% 22% 73% 4.65 .03 622
1% 4% 22% 73% 4.66 .03 386 1% 5% 21% 74% 4.68 .04 198 1% 23% 76% 4.75 .05 80
1% 1% 7% 22% 69% 4.59 .01 17,9800% 1% 6% 26% 66% 4.56 .01 7,1111% 1% 6% 22% 71% 4.62 .01 14,3370% 1% 6% 22% 71% 4.62 .01 7,6610% 1% 5% 19% 75% 4.68 .01 3,5351% 1% 6% 24% 68% 4.57 .01 5,7822% 1% 4% 13% 80% 4.69 .08 102
5% 18% 77% 4.73 .05 1321% 1% 5% 21% 73% 4.65 .03 391
1% 7% 21% 71% 4.63 .06 135 2% 4% 17% 78% 4.70 .09 54
1% 2% 1% 28% 68% 4.60 .07 102 14% 86% 4.86 .05 50 7% 33% 60% 4.53 .17 15 40% 60% 4.60 .13 15 1% 3% 20% 76% 4.71 .07 75 1% 6% 22% 72% 4.64 .06 106 2% 5% 27% 67% 4.59 .08 66 3% 2% 22% 73% 4.66 .08 64 1% 4% 27% 68% 4.62 .06 106 1% 4% 17% 78% 4.73 .05 110 . . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Cleanliness: Overall
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 43bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)CLEANLINESS: Overall
3% 7% 14% 39% 37% 4.00 .04 5432% 5% 14% 39% 39% 4.09 .00 53,3174% 11% 16% 38% 30% 3.79 .07 2702% 2% 12% 40% 43% 4.21 .05 273
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3% 4% 10% 31% 53% 4.27 .02 1,7672% 3% 10% 33% 51% 4.29 .00 68,5846% 9% 22% 32% 31% 3.75 .09 1622% 3% 8% 29% 58% 4.37 .03 7901% 2% 7% 33% 57% 4.42 .04 4605% 6% 17% 33% 39% 3.95 .07 2631% 1% 4% 29% 64% 4.54 .08 923% 5% 13% 35% 45% 4.15 .01 21,4622% 4% 12% 37% 46% 4.21 .01 8,5742% 3% 9% 31% 55% 4.35 .01 17,4781% 2% 8% 30% 59% 4.42 .01 9,4181% 2% 9% 30% 58% 4.40 .01 4,3671% 2% 9% 33% 55% 4.37 .01 7,1543% 1% 7% 27% 62% 4.44 .08 1315% 5% 18% 34% 38% 3.95 .08 1793% 4% 8% 27% 58% 4.34 .04 5176% 9% 22% 32% 31% 3.75 .09 162
3% 35% 62% 4.58 .07 651% 3% 7% 34% 55% 4.40 .08 1142% 2% 24% 73% 4.66 .09 59
6% 6% 41% 47% 4.29 .21 17 13% 38% 50% 4.38 .18 16
3% 3% 11% 23% 60% 4.33 .10 94 2% 5% 33% 61% 4.53 .06 120
5% 7% 15% 32% 40% 3.96 .12 841% 1% 3% 33% 62% 4.53 .08 792% 7% 36% 55% 4.44 .07 1192% 5% 10% 31% 52% 4.26 .08 142
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Cleanliness: Overall
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 44aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)CLEANLINESS: Serving areas
1% 0% 6% 22% 71% 4.63 .03 4360% 1% 8% 27% 63% 4.52 .00 44,1660% 0% 6% 23% 70% 4.61 .05 2171% 5% 21% 73% 4.65 .04 219
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
0% 1% 7% 23% 68% 4.59 .02 1,4091% 2% 7% 25% 65% 4.53 .00 55,8441% 1% 8% 23% 67% 4.53 .07 1350% 1% 7% 22% 69% 4.58 .03 619
2% 6% 26% 66% 4.57 .03 382 1% 6% 23% 71% 4.64 .04 195 3% 23% 74% 4.72 .06 78
1% 2% 8% 24% 66% 4.54 .01 17,9200% 2% 8% 28% 63% 4.50 .01 7,0871% 1% 7% 25% 66% 4.54 .01 14,1871% 2% 7% 25% 66% 4.54 .01 7,6210% 1% 5% 22% 71% 4.62 .01 3,4911% 2% 8% 27% 63% 4.49 .01 5,4382% 6% 18% 74% 4.62 .08 100
1% 5% 20% 74% 4.67 .05 1301% 2% 7% 22% 69% 4.57 .04 3881% 1% 8% 23% 67% 4.53 .07 135
2% 9% 17% 72% 4.59 .10 541% 1% 7% 25% 67% 4.55 .07 102
2% 14% 84% 4.82 .06 51 7% 36% 57% 4.50 .17 14 46% 54% 4.54 .14 13 5% 25% 69% 4.64 .07 75 3% 8% 30% 60% 4.47 .07 105 6% 29% 65% 4.58 .08 65 5% 2% 22% 71% 4.60 .09 63 6% 31% 64% 4.58 .06 107 8% 20% 72% 4.64 .06 107 . . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Serving areas
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 44bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)CLEANLINESS: Serving areas
2% 4% 12% 39% 43% 4.16 .04 5442% 4% 12% 38% 44% 4.19 .00 53,2523% 6% 15% 40% 36% 4.00 .06 2731% 2% 9% 38% 50% 4.33 .05 271
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2% 4% 11% 33% 50% 4.25 .02 1,7442% 4% 11% 33% 51% 4.27 .00 67,6342% 7% 25% 35% 29% 3.81 .08 1612% 4% 8% 30% 56% 4.34 .03 7852% 3% 10% 34% 51% 4.31 .04 4543% 5% 14% 39% 38% 4.04 .06 2571% 1% 5% 34% 59% 4.48 .08 873% 5% 12% 35% 46% 4.16 .01 21,4082% 4% 11% 37% 47% 4.24 .01 8,5402% 3% 10% 31% 54% 4.32 .01 17,2402% 3% 9% 30% 56% 4.36 .01 9,3321% 3% 8% 32% 56% 4.40 .01 4,3221% 3% 10% 34% 52% 4.32 .01 6,6652% 2% 7% 28% 61% 4.43 .08 1273% 6% 14% 41% 36% 4.01 .08 1743% 4% 9% 27% 58% 4.35 .04 5122% 7% 25% 35% 29% 3.81 .08 1612% 2% 6% 29% 62% 4.48 .10 661% 4% 6% 43% 45% 4.28 .08 1152% 5% 29% 64% 4.53 .10 58
7% 47% 47% 4.33 .21 15 7% 43% 50% 4.43 .17 14
3% 7% 7% 29% 54% 4.25 .11 921% 3% 8% 41% 47% 4.31 .08 1182% 5% 16% 35% 42% 4.10 .11 83
3% 5% 35% 57% 4.47 .08 772% 2% 11% 35% 51% 4.32 .08 1213% 3% 14% 28% 51% 4.22 .08 138
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Serving areas
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 45aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)CLEANLINESS: Eating areas (tables, chairs, etc.)
1% 1% 6% 22% 70% 4.60 .03 4320% 1% 7% 28% 63% 4.52 .00 43,9891% 1% 7% 23% 68% 4.56 .05 2161% 0% 5% 21% 73% 4.64 .05 216
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1% 2% 8% 24% 65% 4.52 .02 1,3951% 2% 8% 26% 63% 4.48 .00 54,397
2% 8% 26% 64% 4.51 .06 1330% 1% 10% 21% 66% 4.52 .03 6191% 2% 8% 30% 59% 4.46 .04 375
1% 5% 19% 75% 4.69 .04 1963% 6% 3% 29% 60% 4.38 .12 721% 2% 8% 26% 64% 4.51 .01 17,6531% 2% 8% 30% 59% 4.45 .01 6,9981% 2% 8% 25% 63% 4.46 .01 13,7181% 2% 8% 26% 62% 4.46 .01 7,3321% 1% 5% 22% 71% 4.62 .01 3,4692% 2% 9% 26% 61% 4.42 .01 5,1282% 1% 5% 18% 74% 4.61 .08 99
5% 17% 78% 4.73 .05 1311% 2% 10% 20% 68% 4.53 .04 389
2% 8% 26% 64% 4.51 .06 133 4% 21% 17% 58% 4.30 .13 53
1% 1% 9% 28% 61% 4.48 .08 1014% 7% 2% 20% 67% 4.38 .17 45
8% 8% 46% 38% 4.15 .25 13 43% 57% 4.57 .14 14 5% 25% 70% 4.64 .07 76 2% 11% 30% 57% 4.43 .08 103 2% 5% 25% 69% 4.62 .08 65 3% 3% 31% 63% 4.53 .09 62
1% 7% 38% 55% 4.45 .07 1041% 2% 10% 24% 63% 4.46 .08 106
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Eating areas (tables, chairs, etc.)
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 45bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)CLEANLINESS: Eating areas (tables, chairs, etc.)
3% 8% 15% 37% 36% 3.94 .05 5433% 8% 18% 37% 34% 3.90 .00 53,1425% 10% 17% 34% 34% 3.81 .07 2711% 7% 13% 40% 39% 4.08 .06 272
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
4% 7% 15% 32% 43% 4.03 .03 1,7333% 7% 15% 33% 42% 4.05 .00 65,5068% 13% 25% 30% 23% 3.47 .10 1613% 7% 14% 31% 46% 4.09 .04 7823% 5% 14% 35% 44% 4.12 .05 4465% 8% 15% 32% 40% 3.95 .07 2622% 2% 10% 29% 56% 4.34 .10 824% 8% 18% 34% 37% 3.93 .01 21,0423% 8% 16% 36% 37% 3.98 .01 8,3692% 6% 15% 32% 45% 4.11 .01 16,5472% 5% 14% 30% 48% 4.16 .01 8,9052% 5% 11% 32% 50% 4.24 .01 4,3043% 5% 15% 34% 44% 4.12 .01 6,2162% 5% 9% 27% 57% 4.31 .09 1234% 6% 13% 36% 41% 4.04 .08 1784% 7% 14% 29% 46% 4.07 .05 5128% 13% 25% 30% 23% 3.47 .10 1613% 8% 11% 38% 41% 4.05 .13 641% 4% 10% 36% 50% 4.30 .08 1134% 11% 25% 60% 4.38 .13 53
14% 7% 36% 43% 4.07 .29 14 7% 40% 53% 4.47 .17 15
5% 5% 19% 28% 42% 3.96 .12 933% 6% 17% 38% 37% 4.00 .09 1157% 12% 18% 25% 38% 3.75 .14 84
4% 12% 33% 51% 4.32 .10 763% 3% 9% 38% 47% 4.23 .09 1185% 5% 16% 30% 44% 4.02 .10 137
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Eating areas (tables, chairs, etc.)
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 46aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)DINING ENVIRONMENT: Location
0% 4% 10% 36% 50% 4.32 .04 4411% 4% 13% 34% 47% 4.22 .00 44,3341% 6% 13% 36% 44% 4.17 .06 222
2% 6% 35% 57% 4.47 .05 219 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1% 2% 9% 31% 57% 4.42 .02 1,4321% 3% 11% 33% 52% 4.30 .00 56,3041% 1% 7% 34% 56% 4.43 .07 1371% 3% 11% 30% 55% 4.36 .03 6330% 2% 8% 28% 62% 4.49 .04 3851% 3% 7% 36% 54% 4.40 .06 198
4% 32% 65% 4.61 .06 791% 4% 13% 33% 49% 4.24 .01 17,9701% 4% 12% 37% 47% 4.23 .01 7,1381% 3% 11% 31% 54% 4.34 .01 14,2621% 3% 9% 30% 57% 4.41 .01 7,6711% 3% 9% 34% 52% 4.33 .01 3,5361% 3% 11% 32% 54% 4.35 .01 5,6442% 5% 8% 35% 49% 4.24 .11 83
3% 6% 38% 53% 4.41 .06 1321% 3% 12% 28% 56% 4.35 .04 4001% 1% 7% 34% 56% 4.43 .07 137
4% 6% 44% 46% 4.33 .10 541% 2% 8% 35% 54% 4.39 .08 102
6% 24% 70% 4.64 .08 50 53% 47% 4.47 .13 15 36% 64% 4.64 .13 14
1% 16% 26% 57% 4.38 .10 77 3% 12% 28% 58% 4.40 .08 109
2% 3% 8% 32% 56% 4.38 .11 662% 7% 36% 56% 4.44 .10 61
4% 8% 33% 56% 4.41 .08 106 1% 5% 19% 75% 4.69 .06 109 . . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Location
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 46bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)DINING ENVIRONMENT: Location
2% 4% 8% 28% 58% 4.37 .04 5531% 2% 9% 29% 58% 4.41 .00 53,3971% 3% 9% 26% 61% 4.43 .05 2773% 5% 7% 30% 56% 4.31 .06 276
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1% 2% 7% 29% 61% 4.46 .02 1,7752% 3% 9% 29% 57% 4.38 .00 68,273
2% 9% 32% 56% 4.42 .06 1612% 3% 8% 28% 59% 4.41 .03 7981% 1% 5% 26% 67% 4.58 .03 4602% 2% 7% 33% 57% 4.42 .05 2652% 1% 8% 29% 60% 4.44 .09 912% 3% 11% 32% 52% 4.30 .01 21,4161% 2% 9% 31% 56% 4.38 .01 8,5852% 2% 9% 28% 59% 4.40 .01 17,3751% 2% 8% 25% 64% 4.48 .01 9,4161% 2% 8% 29% 60% 4.44 .01 4,3881% 2% 8% 29% 59% 4.42 .01 6,9913% 1% 10% 27% 59% 4.38 .09 1022% 2% 8% 32% 57% 4.41 .06 1802% 3% 8% 26% 61% 4.42 .04 520
2% 9% 32% 56% 4.42 .06 161 3% 5% 41% 52% 4.41 .09 66
1% 3% 5% 33% 57% 4.43 .08 1173% 2% 3% 24% 67% 4.50 .12 58
6% 47% 47% 4.41 .15 17 25% 25% 50% 4.25 .21 16
2% 3% 12% 25% 58% 4.34 .10 951% 1% 8% 30% 60% 4.48 .07 1211% 2% 5% 35% 56% 4.44 .09 85
5% 28% 67% 4.61 .07 751% 4% 33% 62% 4.56 .06 1221% 1% 4% 17% 77% 4.68 .06 142
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Location
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 47aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)DINING ENVIRONMENT: Layout of facility
1% 10% 18% 38% 33% 3.92 .05 4402% 8% 18% 38% 34% 3.93 .00 44,2331% 11% 22% 36% 30% 3.82 .07 2210% 9% 15% 40% 36% 4.02 .06 219
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2% 8% 14% 37% 39% 4.03 .03 1,4192% 7% 17% 37% 38% 4.02 .00 55,8861% 6% 12% 46% 35% 4.07 .08 1363% 8% 16% 35% 38% 3.97 .04 6242% 8% 12% 37% 42% 4.09 .05 3832% 9% 15% 35% 39% 4.00 .07 197
3% 13% 42% 43% 4.25 .09 792% 7% 18% 37% 37% 4.00 .01 17,8802% 8% 18% 40% 31% 3.91 .01 7,0872% 7% 16% 36% 40% 4.05 .01 14,0922% 6% 15% 37% 40% 4.07 .01 7,5982% 7% 16% 38% 38% 4.04 .02 3,5202% 7% 17% 37% 38% 4.02 .01 5,6246% 4% 18% 29% 44% 4.01 .12 853% 9% 16% 32% 40% 3.96 .10 1312% 9% 16% 34% 38% 3.97 .05 3961% 6% 12% 46% 35% 4.07 .08 1364% 2% 19% 35% 40% 4.06 .14 523% 11% 10% 38% 38% 3.97 .11 100
2% 16% 40% 42% 4.22 .11 50 13% 53% 33% 4.20 .17 15 7% 36% 57% 4.43 .23 14
4% 4% 22% 36% 34% 3.92 .12 763% 9% 18% 34% 36% 3.92 .10 108
9% 12% 41% 38% 4.08 .11 662% 8% 11% 40% 39% 4.06 .13 622% 5% 11% 41% 41% 4.14 .09 1051% 9% 6% 34% 49% 4.21 .09 108
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Layout of facility
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 47bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)DINING ENVIRONMENT: Layout of facility
1% 2% 7% 34% 56% 4.41 .03 5532% 3% 11% 35% 48% 4.26 .00 53,3401% 1% 9% 35% 54% 4.38 .05 2771% 2% 5% 34% 57% 4.44 .05 276
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2% 3% 11% 34% 50% 4.27 .02 1,7692% 4% 12% 34% 47% 4.22 .00 67,8871% 7% 12% 36% 44% 4.16 .07 1612% 3% 10% 32% 52% 4.28 .03 7931% 3% 13% 33% 50% 4.29 .04 4602% 2% 11% 36% 49% 4.29 .05 2641% 4% 10% 37% 47% 4.25 .09 912% 4% 13% 35% 44% 4.15 .01 21,3772% 3% 13% 37% 46% 4.23 .01 8,5422% 4% 12% 33% 49% 4.24 .01 17,1852% 4% 12% 32% 50% 4.23 .01 9,3312% 3% 11% 34% 51% 4.28 .01 4,3712% 3% 11% 36% 49% 4.27 .01 6,9822% 2% 11% 28% 57% 4.35 .09 992% 2% 11% 36% 49% 4.28 .07 1802% 4% 9% 29% 56% 4.32 .04 5171% 7% 12% 36% 44% 4.16 .07 1615% 2% 18% 32% 44% 4.09 .13 663% 2% 10% 36% 48% 4.24 .09 1162% 3% 12% 34% 48% 4.24 .12 58
6% 53% 41% 4.35 .15 17 13% 6% 31% 50% 4.19 .26 16
2% 1% 11% 46% 40% 4.21 .09 942% 3% 22% 34% 39% 4.08 .09 1191% 2% 11% 37% 49% 4.30 .09 84
6% 9% 31% 53% 4.31 .10 77 1% 13% 35% 51% 4.36 .07 121
1% 3% 7% 33% 56% 4.39 .07 143 . . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Layout of facility
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 48aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)DINING ENVIRONMENT: Appearance
1% 6% 16% 38% 38% 4.06 .05 4402% 8% 20% 37% 33% 3.91 .00 44,0961% 6% 20% 35% 36% 3.99 .07 2201% 6% 12% 40% 40% 4.14 .06 220
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1% 6% 15% 36% 42% 4.11 .03 1,4182% 6% 17% 36% 39% 4.04 .00 55,852
7% 13% 41% 39% 4.12 .08 1352% 6% 17% 35% 40% 4.06 .04 6261% 7% 13% 38% 41% 4.11 .05 3831% 5% 14% 36% 44% 4.17 .07 1961% 6% 10% 27% 55% 4.28 .11 782% 6% 18% 36% 39% 4.04 .01 17,7912% 8% 19% 39% 32% 3.91 .01 7,0652% 6% 16% 35% 41% 4.08 .01 14,1432% 6% 15% 36% 41% 4.09 .01 7,6211% 5% 14% 38% 41% 4.12 .02 3,5102% 7% 17% 36% 38% 4.02 .01 5,6303% 5% 15% 30% 46% 4.10 .11 921% 6% 13% 35% 45% 4.18 .08 1302% 6% 15% 35% 42% 4.08 .05 394
7% 13% 41% 39% 4.12 .08 1352% 6% 17% 37% 39% 4.06 .13 541% 6% 16% 42% 36% 4.05 .09 101
4% 15% 23% 58% 4.35 .13 48 7% 7% 47% 40% 4.20 .22 15
7% 13% 20% 60% 4.13 .35 153% 4% 26% 29% 39% 3.97 .12 772% 9% 13% 40% 36% 3.99 .10 1082% 3% 15% 39% 41% 4.15 .11 662% 2% 16% 41% 39% 4.15 .11 61
5% 15% 41% 40% 4.15 .08 1061% 8% 10% 33% 47% 4.18 .09 108
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Appearance
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 48bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)DINING ENVIRONMENT: Appearance
1% 2% 9% 32% 55% 4.38 .04 5491% 3% 11% 36% 49% 4.28 .00 53,1332% 2% 8% 32% 56% 4.37 .05 2751% 2% 10% 32% 55% 4.39 .05 274
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1% 3% 9% 34% 53% 4.34 .02 1,7612% 3% 12% 35% 49% 4.27 .00 67,9252% 10% 25% 33% 30% 3.77 .08 1622% 2% 8% 31% 58% 4.42 .03 7881% 1% 7% 36% 56% 4.45 .03 4582% 5% 9% 37% 48% 4.26 .06 2631% 2% 3% 42% 51% 4.40 .08 902% 4% 14% 35% 45% 4.16 .01 21,3341% 3% 12% 38% 46% 4.24 .01 8,5371% 2% 11% 34% 52% 4.32 .01 17,2711% 2% 10% 32% 55% 4.37 .01 9,3321% 3% 9% 33% 54% 4.36 .01 4,3571% 2% 12% 36% 49% 4.29 .01 6,9833% 2% 13% 25% 58% 4.33 .09 1112% 6% 9% 37% 47% 4.22 .07 1782% 2% 8% 29% 59% 4.42 .04 5162% 10% 25% 33% 30% 3.77 .08 1622% 2% 5% 37% 56% 4.43 .10 63
1% 7% 37% 55% 4.47 .06 1162% 2% 5% 40% 51% 4.37 .11 57
53% 47% 4.47 .12 17 6% 38% 56% 4.44 .20 16
2% 1% 9% 31% 57% 4.40 .09 93 2% 9% 42% 47% 4.35 .07 118
1% 2% 8% 38% 51% 4.34 .09 85 4% 37% 59% 4.55 .07 76
1% 2% 6% 35% 57% 4.45 .07 1221% 7% 32% 60% 4.49 .06 142
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Appearance
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 49aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)DINING ENVIRONMENT: Availability of seating
1% 3% 8% 34% 54% 4.38 .04 4401% 2% 11% 33% 53% 4.36 .00 44,0420% 4% 11% 36% 49% 4.29 .06 2191% 2% 5% 33% 59% 4.47 .05 221
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
2% 4% 10% 33% 51% 4.27 .03 1,3912% 4% 12% 32% 50% 4.24 .00 54,061
1% 8% 33% 57% 4.46 .06 1352% 4% 12% 33% 50% 4.25 .04 6223% 7% 9% 32% 49% 4.18 .05 373
2% 7% 32% 59% 4.49 .05 1979% 6% 13% 36% 36% 3.83 .16 641% 4% 11% 31% 53% 4.30 .01 17,5431% 4% 12% 37% 45% 4.21 .01 6,9802% 5% 12% 31% 50% 4.22 .01 13,6302% 5% 12% 32% 49% 4.20 .01 7,3201% 3% 9% 33% 55% 4.38 .01 3,4843% 5% 14% 33% 45% 4.13 .01 5,0194% 1% 11% 33% 52% 4.28 .10 85
2% 8% 30% 61% 4.50 .06 1312% 3% 10% 33% 52% 4.31 .05 395
1% 8% 33% 57% 4.46 .06 135 7% 19% 37% 37% 4.04 .13 54
3% 5% 8% 38% 46% 4.19 .10 10012% 7% 17% 29% 34% 3.66 .21 41
8% 8% 69% 15% 3.92 .21 1310% 20% 70% 4.40 .40 103% 3% 22% 23% 49% 4.14 .12 733% 9% 13% 35% 41% 4.03 .11 104
3% 5% 36% 56% 4.45 .09 662% 5% 7% 36% 51% 4.29 .12 593% 6% 10% 30% 52% 4.22 .10 1043% 7% 8% 30% 53% 4.24 .10 106
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Availability of seating
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 49bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)DINING ENVIRONMENT: Availability of seating
2% 2% 8% 36% 53% 4.36 .04 5513% 7% 16% 32% 41% 4.00 .00 53,2512% 3% 8% 37% 51% 4.32 .05 2752% 1% 8% 34% 55% 4.40 .05 276
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5% 11% 16% 28% 40% 3.89 .03 1,7224% 9% 17% 30% 40% 3.93 .00 65,2223% 9% 14% 33% 40% 3.98 .09 1624% 11% 17% 26% 42% 3.91 .04 7827% 15% 19% 25% 34% 3.63 .06 4483% 6% 10% 32% 49% 4.16 .07 2614% 3% 16% 48% 29% 3.94 .12 695% 10% 18% 30% 37% 3.84 .01 21,0284% 7% 15% 33% 42% 4.01 .01 8,3964% 8% 17% 29% 41% 3.95 .01 16,4765% 9% 17% 29% 39% 3.88 .01 8,8753% 8% 14% 29% 45% 4.05 .02 4,3363% 6% 16% 32% 43% 4.05 .01 6,0083% 6% 12% 23% 56% 4.24 .10 1034% 6% 10% 33% 47% 4.13 .08 1785% 11% 17% 25% 43% 3.91 .05 5123% 9% 14% 33% 40% 3.98 .09 162
11% 20% 23% 19% 27% 3.30 .17 64 3% 8% 37% 52% 4.37 .07 115
4% 16% 51% 29% 4.00 .14 457% 21% 43% 29% 3.86 .29 14
20% 10% 40% 30% 3.80 .36 102% 13% 24% 25% 35% 3.78 .12 91
10% 22% 23% 24% 21% 3.23 .12 1152% 6% 11% 29% 52% 4.22 .11 838% 9% 19% 22% 42% 3.80 .15 743% 11% 17% 29% 39% 3.91 .10 1197% 15% 19% 24% 35% 3.64 .11 140
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Availability of seating
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 50aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)DINING ENVIRONMENT: Comfort (seats, temperature, lighting, sound level, etc.)
0% 3% 12% 38% 47% 4.29 .04 4391% 4% 14% 38% 43% 4.19 .00 43,7940% 3% 14% 40% 43% 4.22 .06 2200% 2% 10% 37% 51% 4.36 .05 219
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1% 4% 13% 36% 44% 4.18 .02 1,3862% 4% 13% 35% 45% 4.18 .00 53,959
4% 12% 42% 42% 4.21 .07 1341% 4% 15% 37% 43% 4.18 .04 6162% 6% 13% 35% 44% 4.14 .05 371
3% 9% 32% 56% 4.42 .05 1957% 7% 17% 39% 30% 3.77 .14 701% 4% 14% 35% 46% 4.21 .01 17,4191% 5% 14% 39% 41% 4.14 .01 6,9372% 4% 14% 34% 46% 4.16 .01 13,5952% 5% 12% 34% 47% 4.19 .01 7,2801% 3% 11% 35% 50% 4.30 .01 3,4522% 5% 16% 34% 42% 4.08 .01 5,1915% 2% 9% 31% 53% 4.25 .11 85
2% 11% 30% 57% 4.41 .07 1292% 3% 14% 37% 45% 4.20 .05 390
4% 12% 42% 42% 4.21 .07 134 6% 24% 33% 37% 4.02 .13 54
1% 4% 11% 40% 43% 4.21 .09 979% 9% 16% 34% 32% 3.70 .19 44
7% 21% 50% 21% 3.86 .23 148% 17% 42% 33% 3.92 .34 12
5% 16% 39% 40% 4.13 .10 753% 8% 16% 39% 34% 3.93 .10 104
3% 6% 36% 55% 4.42 .09 662% 3% 14% 41% 40% 4.14 .12 582% 5% 14% 29% 50% 4.21 .10 1031% 6% 10% 32% 51% 4.26 .09 106
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Comfort (seats, temperature, lighting, sound level, etc.)
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 50bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)DINING ENVIRONMENT: Comfort (seats, temperature, lighting, sound level, etc.)
2% 5% 11% 34% 48% 4.23 .04 5492% 5% 14% 36% 44% 4.14 .00 53,1691% 4% 11% 34% 49% 4.24 .06 2742% 5% 11% 34% 48% 4.22 .06 275
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3% 6% 15% 34% 42% 4.06 .02 1,7243% 6% 16% 34% 42% 4.05 .00 65,5383% 10% 22% 37% 28% 3.75 .08 1633% 6% 14% 33% 45% 4.12 .04 7812% 6% 16% 35% 40% 4.05 .05 4442% 6% 11% 35% 45% 4.14 .06 2613% 5% 16% 39% 37% 4.03 .12 754% 7% 18% 34% 38% 3.95 .01 20,9952% 5% 15% 36% 42% 4.11 .01 8,4003% 6% 16% 33% 43% 4.08 .01 16,4933% 6% 15% 32% 44% 4.09 .01 8,9122% 5% 14% 33% 46% 4.15 .02 4,3202% 5% 15% 34% 44% 4.12 .01 6,3203% 4% 13% 28% 52% 4.21 .10 983% 6% 11% 37% 43% 4.11 .08 1783% 5% 12% 32% 48% 4.18 .04 5143% 10% 22% 37% 28% 3.75 .08 1636% 16% 22% 27% 29% 3.56 .16 631% 3% 11% 35% 50% 4.31 .08 1144% 4% 19% 40% 33% 3.94 .15 48
7% 14% 43% 36% 4.07 .25 14 8% 8% 31% 54% 4.31 .26 13
3% 6% 19% 39% 33% 3.93 .11 903% 11% 23% 34% 28% 3.72 .10 1161% 6% 12% 33% 48% 4.20 .11 831% 7% 14% 35% 43% 4.11 .12 721% 3% 13% 41% 43% 4.23 .08 1184% 4% 14% 30% 47% 4.13 .09 138
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Comfort (seats, temperature, lighting, sound level, etc.)
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 51aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)ENVIRONMENTAL STEWARDSHIP/SUSTAINABILITY: Environmentally friendly practices related to food
5% 5% 21% 28% 42% 3.98 .06 3955% 6% 18% 29% 41% 3.96 .01 40,3016% 4% 22% 27% 41% 3.93 .08 1983% 6% 19% 29% 43% 4.04 .08 197
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5% 6% 13% 28% 47% 4.05 .03 1,2694% 5% 16% 28% 46% 4.06 .00 50,7196% 5% 18% 35% 37% 3.92 .10 1235% 7% 13% 25% 51% 4.10 .05 5765% 4% 14% 28% 49% 4.09 .06 3347% 9% 12% 28% 44% 3.95 .10 1679% 6% 12% 32% 42% 3.93 .15 694% 5% 16% 28% 47% 4.08 .01 16,2325% 7% 17% 31% 40% 3.94 .01 6,3865% 5% 15% 27% 48% 4.08 .01 12,8764% 4% 15% 28% 49% 4.14 .01 6,8286% 6% 14% 28% 46% 4.03 .02 3,1395% 6% 16% 27% 46% 4.06 .02 5,1554% 9% 17% 16% 54% 4.08 .12 1036% 9% 12% 29% 44% 3.96 .11 1135% 7% 14% 25% 49% 4.07 .06 3686% 5% 18% 35% 37% 3.92 .10 1236% 4% 8% 20% 61% 4.27 .17 496% 8% 7% 28% 52% 4.13 .12 90
10% 10% 31% 50% 4.12 .19 427% 13% 7% 47% 27% 3.73 .32 158% 17% 25% 17% 33% 3.50 .40 121% 7% 16% 28% 48% 4.13 .12 695% 10% 14% 27% 45% 3.96 .12 947% 9% 13% 26% 44% 3.91 .17 545% 9% 34% 52% 4.27 .14 565% 3% 17% 30% 43% 4.03 .12 925% 3% 14% 22% 55% 4.18 .12 92
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Environmentally friendly practices related to food
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 51bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)ENVIRONMENTAL STEWARDSHIP/SUSTAINABILITY: Environmentally friendly practices related to food
2% 6% 28% 30% 34% 3.88 .05 4713% 5% 21% 37% 35% 3.96 .00 47,9613% 8% 35% 27% 27% 3.67 .07 2372% 3% 20% 33% 41% 4.09 .06 234
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3% 4% 19% 32% 43% 4.08 .03 1,5223% 5% 20% 33% 39% 3.99 .00 60,5783% 9% 26% 36% 26% 3.72 .09 1403% 3% 16% 29% 49% 4.16 .04 7062% 3% 17% 36% 43% 4.15 .05 3904% 5% 26% 32% 33% 3.85 .07 2131% 5% 12% 37% 44% 4.16 .11 734% 6% 21% 33% 35% 3.89 .01 19,2573% 5% 22% 36% 34% 3.93 .01 7,5403% 4% 19% 31% 43% 4.07 .01 15,3943% 4% 19% 33% 42% 4.07 .01 8,2022% 4% 19% 32% 43% 4.08 .02 3,7473% 4% 18% 34% 40% 4.06 .01 6,3144% 3% 22% 25% 46% 4.06 .10 1244% 5% 25% 33% 32% 3.84 .09 1474% 3% 15% 27% 52% 4.20 .05 4743% 9% 26% 36% 26% 3.72 .09 140
4% 16% 30% 51% 4.28 .11 572% 3% 16% 38% 41% 4.12 .10 932% 7% 9% 33% 49% 4.20 .15 45
6% 12% 47% 35% 4.12 .21 17 27% 36% 36% 4.09 .25 11
5% 5% 22% 30% 38% 3.91 .12 82 1% 24% 33% 42% 4.17 .08 102
5% 3% 27% 30% 35% 3.88 .13 662% 5% 12% 38% 44% 4.18 .11 662% 2% 16% 47% 34% 4.08 .09 1012% 3% 17% 28% 50% 4.19 .09 121
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Environmentally friendly practices related to food
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 52aBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Importance of Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)ENVIRONMENTAL STEWARDSHIP/SUSTAINABILITY: Social/ethical practices related to food
6% 6% 21% 25% 42% 3.91 .06 3776% 7% 19% 28% 40% 3.89 .01 39,4636% 6% 23% 25% 40% 3.86 .09 1875% 6% 20% 24% 44% 3.96 .09 190
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
6% 7% 14% 27% 46% 4.01 .03 1,2485% 6% 17% 27% 45% 4.01 .01 49,5537% 5% 18% 34% 36% 3.86 .11 1155% 7% 15% 24% 49% 4.05 .05 5675% 6% 14% 28% 47% 4.05 .06 3338% 7% 11% 31% 43% 3.93 .10 164
10% 7% 9% 30% 43% 3.90 .16 695% 6% 17% 26% 46% 4.03 .01 15,8596% 7% 19% 29% 39% 3.87 .01 6,1935% 6% 16% 26% 47% 4.04 .01 12,6195% 5% 16% 26% 48% 4.07 .01 6,6777% 6% 15% 28% 45% 3.97 .02 3,0575% 6% 17% 26% 46% 4.02 .02 5,0535% 8% 19% 18% 49% 3.98 .13 957% 7% 12% 30% 44% 3.95 .12 1105% 7% 15% 23% 49% 4.05 .06 3647% 5% 18% 34% 36% 3.86 .11 1156% 4% 12% 20% 57% 4.18 .17 498% 6% 13% 27% 46% 3.96 .14 85
10% 5% 7% 29% 50% 4.05 .20 4213% 7% 7% 47% 27% 3.67 .35 158% 17% 17% 17% 42% 3.67 .41 121% 10% 16% 25% 48% 4.07 .13 695% 10% 16% 28% 41% 3.90 .12 949% 7% 9% 33% 41% 3.89 .17 545% 4% 9% 34% 48% 4.16 .15 565% 7% 12% 32% 44% 4.02 .12 915% 3% 16% 22% 53% 4.14 .12 92
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) Not atAll
Important
(2) NotVery
Important (3) Mixed
(4)SomewhatImportant
(5) VeryImportant
Social/ ethical practices related to food
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Importance**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
TABLE 52bBY RESIDENTIAL DINING HALL AND TYPE OF RETAIL UNITS
Satisfaction with Various Items as They Apply to the Surveyed Facility in General (without regard to any specific meal)ENVIRONMENTAL STEWARDSHIP/SUSTAINABILITY: Social/ethical practices related to food
2% 6% 27% 32% 33% 3.87 .05 4463% 4% 21% 36% 36% 3.97 .00 46,8423% 8% 32% 31% 26% 3.71 .07 2241% 5% 22% 32% 40% 4.04 .06 222
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
3% 3% 18% 31% 46% 4.14 .03 1,4793% 4% 20% 33% 40% 4.03 .00 58,8345% 4% 28% 32% 30% 3.78 .09 1353% 2% 15% 28% 53% 4.25 .04 6871% 2% 17% 34% 44% 4.18 .05 3804% 4% 24% 32% 35% 3.89 .07 2081% 3% 14% 38% 43% 4.19 .11 694% 6% 21% 33% 37% 3.92 .01 18,7753% 5% 22% 35% 36% 3.97 .01 7,2583% 4% 18% 31% 44% 4.10 .01 15,0002% 3% 19% 32% 43% 4.10 .01 7,9332% 3% 19% 32% 43% 4.11 .02 3,6122% 4% 19% 34% 41% 4.08 .01 6,1403% 3% 23% 22% 47% 4.07 .10 1166% 5% 25% 31% 33% 3.81 .09 1433% 2% 13% 26% 56% 4.29 .05 4635% 4% 28% 32% 30% 3.78 .09 135
2% 14% 32% 52% 4.34 .11 561% 4% 14% 33% 48% 4.24 .10 852% 2% 14% 36% 45% 4.19 .15 42
6% 13% 44% 38% 4.13 .22 16 18% 36% 45% 4.27 .24 11
4% 4% 25% 28% 40% 3.96 .12 83 1% 20% 38% 42% 4.20 .08 101
2% 3% 22% 34% 40% 4.08 .12 65 5% 14% 34% 47% 4.23 .11 64
3% 1% 17% 42% 36% 4.08 .09 992% 3% 17% 25% 53% 4.23 .09 116
. . . . . . . . . . . .
YOUR INSTITUTIONAggregated Dining HallsENTIRE SAMPLEAggregated Dining Halls# 1Dining Hall# 2Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining Hall.Dining HallYOUR INSTITUTIONAggregated Retail UnitsENTIRE SAMPLEAggregated Retail UnitsFood CourtExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience Store
Type of Retail Unit - YOURINSTITUTION
Food CourtMarketplaceExpress UnitSpecialty Coffee Shop/ Juice BarSit-down RestaurantConvenience StoreNo type given
Type of Retail Unit - ENTIRE SAMPLE
# 1Retail Unit# 2Retail Unit# 3Retail Unit# 4Retail Unit# 5Retail Unit# 6Retail Unit# 7Retail Unit# 8Retail Unit# 9Retail Unit# 10Retail Unit# 11Retail Unit# 12Retail Unit# 13Retail Unit# 14Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit.Retail Unit
(1) VeryDis-
satisfied
(2)Somewhat
Dis-satisfied (3) Mixed
(4)SomewhatSatisfied
(5) VerySatisfied
Social/ ethical practices related to food
Mean*Sampling
Error** Resp
*1 to 5 Scale, Where Higher Mean = Higher Satisfaction**Sampling Error is a measure of how much the value of the mean might vary on the 5 point scale from sample to sample taken from the same population.A smaller Sampling Error means the data is a better predictor of the overall population.
2015 NACUFS Customer Satisfaction Benchmarking SurveyDetailed Survey Results
Copyright © 2016 The National Association of College and University Food Services. All rights reserved.
Appendix
The National Association of College & University Food ServicesCUSTOMER SATISFACTION SURVEY
Please take a few moments to share your opinions about the food service at this campus facility. Your thoughtful and candidresponses will help us serve you better. Please return your completed questionnaire to one of the survey administrators on site, or dropit in the nearby "return box." To preserve confidentiality, your name is not requested. Thank you for your participation.
Demographics (For data classification purposes)
You may use pen or pencil. Please fill in the marks like this: Not like this:
1. Which of the following best describes you? (Mark only one)Student Faculty Administration/Staff Other
First year2. If you are a student, what is your class status? (Mark only one)
Sophomore Junior Senior Graduate Other
MaleFemale
On campus (university-owned housing) Off campus
3. Gender Identity . . .
4. Do you live . . .Your Thoughts . . .
Very Dissatisfied1. In general, how satisfied or dissatisfied are you with the dining services provided by your college/university?
Somewhat Dissatisfied Mixed Somewhat Satisfied Very Satisfied
Food:Overall Taste Eye appeal Freshness Nutritional content Value
Menu:Availability of posted menu items Variety of menu choices Variety of healthy menu choices Variety of vegetarian menu choices
Service:Overall Speed of service Hours of operation Helpfulness of staff Friendliness of staff
Cleanliness:Overall Serving areas Eating areas (tables, chairs, etc.)
Dining Environment:Location Layout of facility Appearance Availability of seating Comfort
Environmentally-friendly practicesrelated to food Social/ethical practices related to food
(seats, temperature, lighting, sound level, etc.)
We welcome your comments on the back of this page.
Environmental Stewardship/Sustainability:
Copyright © 2015. The National Association of College & University Food Services. All Rights Reserved. CP35-0152 (C1.F3)
NotApplicable
VeryDissatisfied
1
SomewhatDissatisfied
2Mixed
3
SomewhatSatisfied
4
VerySatisfied
5
VeryImportant
5
SomewhatImportant
4Mixed
3
Not VeryImportant
2
Not at AllImportant
1
Other IdentityTransgender
IMPORTANCE(Select one rating per line)
SATISFACTION(Select one rating per line)
2. Please rate your satisfaction with the following items and their importance to you. (Rate the items as they apply to this facility in general,without regard to any specific meal.)
SAMPLE
Thank you for your valuable input.Copyright © 2015. The National Association of College & University Food Services. All Rights Reserved.
Is there anything else concerning campus dining that you wish to share?
If you could make one change to any aspect of the dining services at this college/university, what would it be?
SAMPLE
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