Residents' Satisfaction with Foodservice at a Continuing Care Retirement Community: A Pilot Study

Ben K. Goh, Mario Garcia, Hyun Woo Joung, Deborah Fowler

Research output: Contribution to journalArticle

2 Scopus citations

Abstract

The post-World War II generations, "Swing" and "Baby Boom," are now reaching retirement age; these two generations form a large segment of the population, thus, what they do and what they think has a major effect on demographics and economies. This study evaluated residents' satisfaction levels with the foodservice delivered within the Continuing Care Retirement Community (CCRC). The results indicate that tangibles and reliability among five service-quality dimensions significantly impacted the respondents' overall satisfaction levels. Therefore, by focusing on tangibles and reliability, management may increase residents' overall satisfaction.

Original languageEnglish
Pages (from-to)185-199
Number of pages15
JournalJournal of Quality Assurance in Hospitality and Tourism
Volume14
Issue number2
DOIs
StatePublished - Apr 2013

Keywords

  • Continuing Care Retirement Community (CCRC)
  • SERVQUAL
  • residents' satisfaction
  • service quality

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