Program Evaluation: A Consumer Evaluation of Alternative Contractor Concepts in Government Food Service
MASSACHUSETTS UNIV BOSTON
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Two contractor concepts were studied using a paper and pencil consumer opinion survey and by comparing results with similar data from previously surveyed bases with non-contractor food service facilities. The food factors quality, variety, and quantity, in that order were generally rated by consumers as most serious problems, in keeping with many previous survey studies of military food service system. The contractor food service concept with raw food provided by the contractor, as exemplified by Fort Myer, significantly reduced consumer problems in food service personnel, speed, hours, environment, and convenience of location, and also reduced the degree to which food variety, service, speed and hours affected non-attendance. The contractor food service concept with raw food provided by the government showed more consumer problems with food quality, variety, and service, and greater contribution to non- attendance from these same factors.
- Food, Food Service and Nutrition
- Logistics, Military Facilities and Supplies