Introduction
This chapter presents an overview of the study, it presents in-depth discussions on the background of the study, describes the problem statement, justification, significance, limitations and delimitations, assumptions and conceptual framework of the study, as well as the research questions and the objectives of the study.
According to the U.S. Department of Education’s National Center for Education Statistics, the undergraduate population of U.S. colleges and universities increased steadily in the past few decades from 12.2 million in 1995 to nearly 16 million in 2010 (Kwun, et al., 2013). Kwun, et al., points out in their study in 2011 that campus Foodservice operators face a fierce competition from off-campus food outlets and have therefore recognized the need to better understand their customer base. The university community is increasingly diversified especially in age, nationality, and race, and life experience, economic and social status. This diversity, coupled with changing lifestyles, causes students to pursue convenience and variety. Since starting college or university life often represents the first time many people assume primary responsibility for their meals, the food beliefs of college students are particularly relevant with eating habits. This trend worsens during college and young adulthood hence students’ exhibit a distinct decline in nutritional priorities, and poor eating habits (Kim, et al., 2012). Since students spend much of their time in a school and consume at least one meal there per day the setting provides an opportunity to influence what students eat (Murimi, et al., 2016). Food services are an important component of overall planning that affects the quality of life at universities (Osman & Eslam, 2015), while factors at the community and environmental level can influence a child’s eating behavior due to the availability of foods offered during school hours (Murimi, et al., 2016). The particular school canteen should offer menus that promote a healthy and balanced diet. It needs to ensure that students get typically the right amount of nutritious foods and at the same time not restricting their food choices (Labay, et al., 2015).
While an increasing number of the student population is expected to use the services of food and beverage outlets on campus, such as the campus cafeterias during their studies, the need to provide appropriate food service is imperative. Saglik et al., (2014) established that in order to survive in today’s aggressive market, all food service operations must give importance to the quality of service offered to its customers since food service quality is viewed as a compelling variable in fulfilling students’ expectations (Raman & Chinniah, 2011). In particular, campus Foodservice differs from conventional restaurants in that students are at the campus because of their classes, and they tend to consume food primarily out of necessity (Kwun, et al., 2013). It is usually necessary for any canteen to be able to provide services and products at high quality and reasonable prices to the particular student’ population in a great efficient and rewarding way (Labay, et al., 2015).
Eating establishments in hospitals, universities, schools, and restaurants provide meal service for a large number of consumers from the same source and as such, it is essential to ensure food hygiene in institutional catering services, where relatively large numbers of clients served upon a regular basis given that just one contamination may result in outbreaks (Asrat et al., 2015). They also indicate that in the absence of well-maintained and proper food handling practices mass catering institutions have the prospective to inform the disastrous impact on human health due to their scale and difficulty. In developing countries, the problem is of great importance due to, among other factors, poverty and lack of public health awareness. In Addis Ababa, Ethiopia, for instance, existing reports in 2015 from students’ clinic indicate that there were repeated occurrences of intestinal parasitic infections from students which could be attributed to consumption of unsafe food and water (Asrat et al., 2015). The scholars deserve to eat high-quality safe foods made available from the canteen for this reason universities are accountable for the campaign of healthy dietary behaviors, also to make sure that the students get sufficient nutrients. It may adopt and conform to the requirements of their students in order to satisfy them fully. This includes the implementation of diverse food policies and regulations, like having various menus every day of which will fulfill the standards regarding adequate consumption of nutritious meals (Labay, et al., 2015).
A cafeteria that’s bright and welcoming encourages more students to come for the services they offer and stay on campus. A population of approximately four million gets a tertiary education in Kenya (UNESCO, 2016), with such population, CUE Standards (2014), states that a university or college providing catering facilities and services for students shall ensure that the facilities are adequate, safe, well-lit and ventilated. This large number provides for large quantities foodservice establishments, World Health Organization of the United Nations (2005) highlighted in its report that food prepared in large quantities are liable to contamination (Haileselassie, et al., 2012), thus knowledge and practice of food handlers on food safety plays an important role hence proper training of these vendors helps to prevent foodborne illnesses to great extent (Verma, et al., 2017). In Kenya, like in other African countries, there are great challenges in putting in place efforts to promote food safety at all levels of the food chain (Nyamari, 2013). However, there are limited studies and documentation on the factors that influence the uptake of university Foodservice in Kenyan universities and its effect on student satisfaction with the recent research in Maasai Mara university showing that only 28% of the students were satisfied with cafeteria services (Mwangi, 2016), leaving a gap in the body of knowledge of student opinions and behaviors of the on-campus Foodservice in Kenya. This study aims at addressing this issue through its objectives.
Objectives
- To assess the level of knowledge of coventry University of Science and Technology students on cafeteria services offered.
- To determine the hygienic factors associated with cafeteria services at Coventry University of Science and Technology.
- To determine socioeconomic factors associated with uptake of cafeteria services at Coventry University of Science and Technology.
Rationale
The research will help find out the factors influencing most students from utilizing the on-campus cafeteria services and also developed recommendations that were public health issues related to food as there has been a minimal number of students who have been utilizing the cafeteria.
Research question
- What is the level of knowledge of students at Coventry University on cafeteria services?
- What are the hygienic factors associated with cafeteria services?
- What are the socioeconomic factors associated with uptake of cafeteria services
Method
Design
The study will adopt a descriptive cross-sectional design, and employed random sampling method as be obtained through use of semi-structured questionnaires and was analyzed using Statistical Package for Social Sciences (SPSS version 20) based on desrciptive techniques, and results were presented on tables and figures to enhance presenation
The target population for the study will involve a population consisting of students of Meru University of science and technology. The population of Meru university students is at 16,000. A sample of 220 individuals will be obtained
Sampling
The sample size was determined by the statistical formula, (Fisher et al, 1998);
For population over 10000.
n=desired sample size
p=proportion of the target population (50%)
z=standard deviation = 1.96, 95% confidence interval
q=1-p
d=degree of accuracy desired, usually set as 0.05 level
n =
Data collection instruments and tools
The researcher will get authorizatioon permit from School of health sciences Dean to enable them carry out research. Closed-ended, semi-structured questionnaires will be used to collect data on specific objectives. The questionnaires will be distributed to students in common areas like a student center, lecture rooms, library during the tea break and lunch hours since students mostly congregate in these places. This will be done until the desired sample size is obtained.
Procedure
The researcher expects a return rate of the questionnaires to be above 80% to get the desired information regrading the cafeteria services. Questionnairres will be the most appropriate form of collecting data.
Ethical consideration
The permission to collect data will be sought from the office of the Dean of the School of Health Sciences, Dean of students and the students’ council. The respondents’ anonymity will be highly regarded thus it will maintain the privacy and confidentiality by use of number codes instead of respondents’ names. This will be done through informed consent to ensure adequate cooperation during data collection.
Analysis
The proposed data analysis method will be use of SPSS and its related use of tables and pie chrats in representing the data. This is because the method goes along well with the existing data on knowledge, attitudes and behviours.
Discussion
Possible findings
Gender
The study is likely to record majority of the respondents as female, followed by men. This will imply that most of those who will participate will be male, and this will be similar to a study by Ogendi (2017), in which 60% of the respondents were male and also according to Batman, et al., (2011), in which 91.4% of the students were male. The results will confirm the composition of Coventry University students population that there are more men than ladies students
The year of study
The study is likely to record less than (28.5%) of first year students who have utilized the cafeteria services for one academic year, less than (23.0%) of second year students and have utilized the cafeteria services for more one year, less than (34.0%) will be third year students and had utilized the cafeteria services for more than two years while (14.5%) will be fourth years students and have utilized the cafeteria services for almost four academic years. The study will evidently reveal that most of the respondents were third year students, and this will differ from a study by Ogendi (2017), in which majority (34%) of the respondents will be first years and also according to research by Batman, et al., (2011), in which 48.8% of the students were in the first year of the university. The year of study was a good basis to determine the experience the students had already attained in terms of the utilizing the cafeteria services.
Meals Point
The study is also likely to reveal the huge number of students using mess compared to students centers/eateries. This could be attributed to the fact that mess offers food relatively at cheap prices.
Majority of the respondents are likely to be visiting the cafeteria once in a day, 19% of the respondents are likely to be visiting the cafeteria twice in a day, 25(12.5%) of the respondents visited the cafeteria thrice in a day, 5(2.5%) of the respondents not visiting the cafeteria more than thrice in a day while 14(7.0%) of the respondents never visited the cafeteria in a day. The reasons why majority of the respondents visited the cafeteria once in a day could have been because they are non-residents students or it is the nearest meals points during busy lecture hours and they don’t have time to visit the surrounding meals outlet while those respondents that visited the cafeteria thrice and more than thrice could be because they reside within the university or can’t track to the surrounding meals outlets or due to other confounding factors and for the 7% that never visited the cafeteria could be attributed to that may the carry their own packed food from their own houses or skips meals for every time they are within the university.
Rating the cafeteria services
The study is likely to reveal that 2(1.0%) of the respondents will rate the cafeteria services as very good, 59(29.5%) of the respondents rated the cafeteria services as good, 107(53.5%) of the respondents rated cafeteria services as average, 24(12.0%) of the respondents rated the cafeteria services as poor while 8(4.0%) of the respondents rated the services as very poor. The findings will imply that majority, 53.5% of the respondents rated the cafeteria services as average while 4% rated the services as very poor, this can be attributed to various reasons depending on the students’ utilization of the services.
Level of knowledge of students on services offered at the cafeteria
Literature reviewed showed that there is a level of knowledge that students have on-campus cafeteria services offered. Based on this research’s findings, the students are likely to have some information regarding various cafeteria services as provided by the level to which their rated, acknowledged and agreed or disagreed to the statements that sought to assess their level of knowledge. From the findings, it will clearly present that the students are somewhat aware of the on-campus cafeteria services offered and rated those services as average a factor which indicated that the respondents have an insights on the quality nature of services provided, and this wasn’t consistent to a study by Saw (2011), in which 85% of the respondents felt that services provided by the cafeteria were either good or excellent. It is a matter of fact to note that the on-campus cafeteria services are convenient to students especially on a busy schedules like examination periods and they do stand on equal measure to competent the off-campus cafeteria services on the same geographic location. Therefore there is a reason enough for on-campus cafeteria service to improve on their service delivery and efficiency in order to fully meet the student expectations.
A good percentage (54%) of the respondents agreed on the aspects of cafeteria facilities were very attractive and comfortable and this shows that the students have an equal information on how a food premise should be designed and look like, and this was similar to a study by Sang-Hyeop, et al., (2018), in which it indicated that Facilities such as atmosphere or ambience are elements that help to enhance a restaurant environment in combination with different attributes such as color, lighting, temperature and odor. When the study sought to establish if the food served is at an appropriate temperature, 50% of the participants indicated that they agreed, thus this implies that the students knows an appropriate temperature that food should be served at, as the food temperature plays a key role in food borne infections inhibiting, and this was similar to a study by Batman, et al., (2011), in which 48.8% of the students knew the correct temperature for holding food prior to serving.
Majority (38.5%) of the students as well agreed that the cafeteria services are very prompt, which it means the speed of services is somehow high due to various service points which eliminates the aspect of long ques and congestion at one service point thus this implies that the students knows what is service speed although this wasn’t clear why students indicated they agreed. When the research sought about the employees appearance, 52.5% of the participants agreed that they are neat and professional on which it is part of recommendations for any food handlers as stipulated in the act of parliament Caps 242 and 254, according to the respondents percentage it indicates that the students have a certain level of knowledge about the dressing attire and skills of a food handler, and this was consistent to a study by Batman, et al., (2011), in which almost all students (90.2%) agreed that disregarding the rules of food hygiene during food production causes food-borne disease.
Hygienic factors
Out of the literature that will be viewed in chapter two, it was noted that hygiene plays a major role in any food establishment that is serving a larger population on regular basis, in order to ensure safe services are offered to the consumers. Further this was research second objective. The research established that the students mostly agreed, about an average of 31% of the respondents were for mostly agree on the statements that sought to determine hygienic factors associated with the cafeteria services. It was indicated that 43.5% of the participants slightly agreed on the statement that serving table is ever clean, this might have been due to spillage of foods during serving process which weren’t cleaned immediately, and this concurred to Tabassum and Rahman (2012) study which stated that consumers choice of a particular cafeteria depends on many factors which includes hygiene of the environment and eating surfaces, while on the statement that sought to determine cafeteria cleanness, 33.5% of the participants mostly agreed that it is ever clean, this could have been because of regular cleaning and tables wiping after every customer is done eating and the plate together with remains is taken away prior to another customer sitting on the same table, and this was similar to a survey by EAL Consultant (2013), in which 67.38% of the students noted that the cafeteria/dining hall were regularly cleaned.
Based on the 33% of the respondents who indicated that they mostly agree on, employees appearance is neat and professional statement, it could have been because the employees wears headgears, chef clothing or aprons and the male constantly shaves their beads, and this concurs to a research by Zhang, et al., (2015) which showed that food handlers were neat and professional while on duty. 32.5% of the participants indicated that they mostly agreed on the statement that seek to assess the cleanness of the utensils used for service, and this can be attributed to that the serving spoons are specific to a certain type of food thus aren’t used mult-purposely and are wash after every single service.
According to the findings, 28.5% of the respondents mostly agreed that the food handlers are clean and wears always protective clothing while serving, this can be attributed that ideally, the food handlers always wears apron or chef cloth and head gear, and wearing of polythene bag which acts as a food glove to reduce direct contact with foods, and this was similar to a study by Batman, et al., (2011), in which 97.6% of the students stated that they wore caps, masks and gloves in order to prevent contamination during food production. 28% of the participants mostly agreed to the statement, that food remains are managed at the dining area, this could have been because there is a created believe ideally, due to presence of dust pins in the dining area which are regularly emptied and the wiping of dining table while on service, and this was similar to a study by Petrovic, et.al, (2013), which found that sealable containers were provided in suitable locations within the premise for collection of food remains and other waste and be removed at least daily.
Generally, 27% of the students mostly agreed that adequate hand washing facilities are available, this could have been because of installed hand washing sinks at some points and running water taps on other points that the sinks aren’t installed, and this was similar to Batman, et al., (2011) study, in which almost all students (98.8%) reported that they always washed their hands after using the toilet, which is vitally important part of hygiene. 27% of the respondents completely disagreed that the utensils for drinking water are available and cleanable, this can be attributed to the fact that the cups are used more than once after only a rinse and some cups especially if the ladies who beatify themselves with lipsticks have used them always have the lipsticks remains at the edges or sometimes there is no cups at all at any drinking water point. The students views on the hygienic factors associated with the cafeteria services were exhausted up to that level.
Conclusions
The results of the study clearly indicates that the students has a certain level of knowledge on cafeteria services offered in the universities. Basically, the level of knowledge of students was brought up as had been indicated in their responses. Among the considered response as established in this study include judging food by appearance, food served is at appropriate temperature and the cafeteria facilities. By the respondents indicating an agreement on judging food by appearance, food served appropriate temperature and cafeteria facilities, indicated their knowledge about different aspects related to food premises and foodservices. The study shows that students do have know-how about the cafeteria services offered in universities, hence affecting the uptake of cafeteria services by the students. Additionally, the results indicates that the university catering services aren’t excellent, which makes the students to seek the services off-campus. As a result, the study’s findings on level of knowledge of cafeteria services in universities concludes that level of knowledge greatly influence the students’ uptake of cafeteria services.
The study concludes that hygienic factors associated with cafeteria services is an important aspect in influencing the uptake of cafeteria services. It was established that hygienic factors creates an influence on utilizing the university cafeteria services by students as majority of the students mostly agreed cleanness of cafeteria and it’s association in general. Catering management are always expected to manage the cafeterias hygiene and sanitation in order to promote confidence of clean working environment when preparing and serving food and thus winning students trust. As a matter of fact, students like other customers will always want to consume services prepared and served in a clean environment by a qualified clean personnel to be sure of their continuous loyalty and meeting their expectations effectively. In this regard, hygiene is demonstrated in many ways ranging from personnel personal hygiene, utensils cleanness, hand washing facilities and the cafeteria buildings and facilities among other factors that can lead to food contamination during both preparation and serving.
The study recommends university management to sensitize students on services being provided in the on-campus cafeteria services via various methods including printing brochures. In this regard, the universities will be able to win students loyalty which in turn will lead to maximum utilization of such services, and the health education can be incorporated to inform the students on the importance of consuming a health related diet as the universities can play a key role in advising students on various benefits of health diet, this will be beneficial to the university in the long run as healthy students population means maximum classes attendance and reduction in medical expenditure due to absence of diet related infections. Secondly, the study recommends university management to ensure consistency and service quality of on-campus cafeteria services. In this state, the management can redesigned the cafeteria policies so that students can get access to the services at their convenient times and improve the quality of services, this will lead to maximum uptake of the services and it might instill confidence to the students on such services reliability and excellence which in turn leads to improved rating of such services. Thirdly, the study recommends that institutions of higher learning especially public universities should endeavor to recruit the cafeteria personnel on importance of listening and addressing students’ needs that are related to cafeteria services and also informing the students on the importance of using the suggestions boxes so that they aren’t only installed on cafeterias entry as only part of conformity.
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