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Foodservice Satisfaction for Work-Sector Meals: A Model Based on Food Variety, Sensory Feeling, and Quality Perception

ABSTRACT This study offers an integrated approach to understanding the theoretical and empirical evidence regarding the causal relationships among three constructs pertaining to foodservice satisfaction in work-sector meals: food variety appreciation, sensory feelings about food offerings, and quality perceptions. The research model investigates the relevant relationships among the constructs using a structural equation modeling approach. The results indicate that all causal relationships are statistically significant. Therefore, appreciation of food variety, sensory feeling, and food perceptions should combine to establish a positive interaction in terms of foodservice satisfaction; however, variety and sensory feelings have a great effect on overall satisfaction via the quality construct.