Investigating Satisfaction Factors Affecting Recipients’ Satisfaction with Meals and Service from Meals-On-Wheels
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The age of population of the United States is increasing, and, subsequently, the need of home–delivered meal programs and congregate meal-service programs for the elderly is also increasing. The present study is aimed (1) to investigate the specific quality factors affecting the recipients’ satisfaction with meals and service from Meals-On-Wheels, (2) to test how quality factors affect recipients’ positive emotional and attitudinal behavior. A factor analysis identified two dimensions to affect satisfaction and behavioral intention: food quality and service quality. In order to determine the relationship between two predictors and outcome variable, a hierarchical multiple regression was conducted, and the results showed that two quality factors were highly related to satisfaction, as well as recipients’ positive behavioral intention. The results also indicated that the food quality factor had more significant influence on recipients’ satisfaction and behavioral intention compared to service quality. Therefore, the organization should carefully consider perceived meal quality within budgetary constraints.
Abstract
The age of population of the United States is increasing, and, subsequently, the need of home–delivered meal programs and congregate meal-service programs for the elderly is also increasing. The present study is aimed (1) to investigate the specific quality factors affecting the recipients’ satisfaction with meals and service from Meals-On-Wheels, (2) to test how quality factors affect recipients’ positive emotional and attitudinal behavior. A factor analysis identified two dimensions to affect satisfaction and behavioral intention: food quality and service quality. In order to determine the relationship between two predictors and outcome variable, a hierarchical multiple regression was conducted, and the results showed that two quality factors were highly related to satisfaction, as well as recipients’ positive behavioral intention. The results also indicated that the food quality factor had more significant influence on recipients’ satisfaction and behavioral intention compared to service quality. Therefore, the organization should carefully consider perceived meal quality within budgetary constraints.
참고문헌 (43)
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