A Study on the Factors Affecting Customer Satisfaction with Institutional Foodservice during COVID-19

This study used a mixed-methods design combining qualitative and quantitative research to understand the factors affecting customer satisfaction with institutional foodservice during COVID-19. First, in-depth interviews and open coding were conducted with institutional foodservice users, and they in...

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Detalles Bibliográficos
Autores principales: Guak, Jie-Won, Oh, Ji-Eun, Cho, Mi-Sook
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8998087/
https://www.ncbi.nlm.nih.gov/pubmed/35407140
http://dx.doi.org/10.3390/foods11071053

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8998087/
https://www.ncbi.nlm.nih.gov/pubmed/35407140
http://dx.doi.org/10.3390/foods11071053

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