Using focus groups to determine specific attributes that influence the evaluation of quality food and service quality in continuing care retirement communities

Residents’ perception of the specific quality attributes of foodservice that affect the quantity of food consumed and their satisfaction with the dining service were explored. Eight focus groups composed of 45 residents were conducted in three continuing care retirement communities. When asked to identify the two most important attributes affecting food quality, the participants identified flavor/taste and texture/tenderness of meat. Appearance of staff and attentiveness of service were the most important attributes affecting service quality. These results can be used in identifying strategies to enhance the quality of food and service and overall satisfaction and developing an instrument to evaluate residents’ satisfaction.

Reference Information:

Seo, S. H., & Shanklin, C.W. (2006). Using focus groups to determine specific attributes that influence the evaluation of quality food and service quality in continuing care retirement communities. Journal of Foodservice Business Research, 8(1), 35-51.

This entry was posted on Monday, August 18th, 2008. It is filed under Hospitality Management and Dietetics and is tagged with continuing care retirement community, elderly, food quality, quality attributes, service quality.