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Table of Contents Page No.

1. Introduction ..................................................................................................................................... 1
Objective ............................................................................................................................................. 1
2. Phenomenon .................................................................................................................................... 2
Constitutive definition of the phenomenon: ........................................................................................ 2
Operational definition of phenomenon: .............................................................................................. 2
3. Variables .......................................................................................................................................... 3
4. Scales of Measurement .................................................................................................................... 6
5. Questionnaire .................................................................................................................................. 8
Explanation of the questions of the questionnaire ............................................................................... 8
6. Population and Sampling............................................................................................................... 10
Population.......................................................................................................................................... 10
Sampling Procedure .......................................................................................................................... 10
How the samples were actually taken ............................................................................................... 10
Problem faced in the field ................................................................................................................. 11
Steps taken to tackle the problem ...................................................................................................... 11
7. Conclusion ......................................................................................................................................... 12
Our Experience .................................................................................................................................. 12
Limitation .......................................................................................................................................... 12
Bibliography .......................................................................................................................................... 13
Appendix


1

1. Introduction
Hostel food is an important component in the life of every hostel boarder. For
determining the satisfaction of the boarders from food provided in the hostels of Tezpur
University ,we have undertaken this survey in 12 different hostels of which 7 are womens
hostel and 5 are mens hostel. We have taken into consideration some of the important
variables that affect the satisfaction level of hostel boarders from hostel food. For the purpose
of this survey we have prepared a questionnaire comprising of 20 questions in order to
collect the required data.
Objective
The objective of this survey are mentioned below:
1. To find out the satisfaction level of hostel boarders of 12 different hostels of Tezpur
University from food provided in their hostels.
2. To understand the influence of variables considered in the survey in determining
the satisfaction level of hostel boarders of 12 different hostels of Tezpur University.

2

2. Phenomenon
The phenomenon of our survey is the relationship between the type of food provided
in hostels and satisfaction level of the boarders from food.
Constitutive definition of the phenomenon:
It is the level of approval of a boarder when comparing the food of the hostel with
respect to his or her expectations.
Operational definition of phenomenon:
For the purpose of this survey, we have used variables such as diet,
1
compensation,
2
taste,
2
quality,
2
quantity,
2
variety,
2
hygiene,
2
hospitality,
3
associated facilities,
3
value for
money,
3
nutrition,
3
timeliness, contingencies, occasions,
4
non-availability, frequency of visit
which demonstrates the satisfaction level of hostel boarders of the different hostels. These
variables identify the characteristics of the phenomenon, for example if we consider quality
as a variable then food which is high in quality would provide more satisfaction.








1
Yksel.A and Yksel.F(2003),MTSRS:ASA ;JVM
2
Ghani.F.A, Zahari.M.S.M, Ramli.N, Jusoff.K, Zaini.J.Z.M, Hamid.M, Samsudin.A, Ngali.N and
Rahmat.N(2011),SURHCS ;WASJ12
3
Lee.S(2000), College students perception and preference of brand name foodservices in university dining
operations
4
Jung.J,Lee.Y and Oh.Y(2009),CSSSFSEEPG,TKNSTKSCN

3

3. Variables
The variables considered in our survey are as follows:
1.Diet: Diet as a variable here represents whether the boarder is a vegetarian, non
vegetarian, eggetarian. We have used it because it helps us to know satisfaction from
different diets.
2.Compensation: By this variable we are trying to find out if the vegetarians are
given enough variety in dishes against the non vegetarian diet on the days when non
vegetarian food is provided, like whether they are given paneer etc. against chicken.
It is measurable because it has been used as a variable to measure satisfaction from
food in the journal
1
.

3.Hygiene: Considering hygiene as a variable, we are trying to find out if the hostel
food

provided is hygienic enough to satisfy them. For example is the food cooked in proper
hygienic environment, is the utensils in which food is provided is clean, is the place i.e.,
dining area where food is served is hygienic etc.
It is measurable because it has been used as a variable to measure satisfaction from
food in the journal
2
.

4.Taste: Taste of food is an important variable that examines satisfaction derived. If
hostel food tastes good enough boarders are observed to have more meals in the hostel rather
than outside.
It is measurable because it has been used as a variable to measure satisfaction from
food in the journal
2
.




1
Yksel.A and Yksel.F(2003),MTSRS:ASA ;JVM
2
Ghani.F.A, Zahari.M.S.M, Ramli.N, Jusoff.K, Zaini.J.Z.M, Hamid.M, Samsudin.A, Ngali.N and
Rahmat.N(2011),SURHCS ;WASJ12
4

5.Variety: Variety occupies an important position in determining satisfaction.
Monotonous and repeated menu in food causes detest for hostel food.
It is measurable because it has been used as a variable to measure satisfaction from
food in the journal
2
.
6.Nutrition: Nutrition being an important constituent of food, is a significant variable
and it is desirable that hostel food is nutritious enough in order to satisfy boarders.
It is measurable because it has been used as a variable to measure satisfaction from
food in the article
3
.

7.Frequency of going to the hostel mess: How frequently the hostel boarders go to
hostel mess is considered a variable because it is observed that boarders will prefer to have
their meals in the mess only food provided satisfies them.
We have taken the frequency of visiting the mess as an important measurable quantity
because it shows us how reliable the respondents response is.
8.Quality: Quality is taken as a variable for this survey because it is an important
determinant of satisfaction. Boarders look for good quality food and if this is not fulfilled,
they are likely to be dissatisfied.
It is measurable because it has been used as a variable to measure satisfaction from
food in the journal
2
.

9.Quantity: It is important that the boarders are provided enough quantity of food
against the dues paid by them in order to keep them satisfied.
It is measurable because it has been used as a variable to measure satisfaction from
food in the journal
2
.



2
Ghani.F.A, Zahari.M.S.M, Ramli.N, Jusoff.K, Zaini.J.Z.M, Hamid.M, Samsudin.A, Ngali.N and
Rahmat.N(2011),SURHCS ;WASJ12
3
Lee.S(2000), College students perception and preference of brand name foodservices in university dining
operations
5

10.Hospitality: The hospitable behavior of the menials who run the hostel mess plays
an important role in determining how satisfied the boarders are.
It is measurable because it has been used as a variable to measure satisfaction from
food in the journal
2
.

11.Timeliness: Whether the time schedule is properly followed in serving food is an
important variable in determining satisfaction of boarders.
It is measurable because it has been used as a variable to measure satisfaction from
food in the article
3
.

12. Non-Availability: It is important that the food is available during mess timings in
sufficient quantities. If food is exhausted before the scheduled time it tends to cause
dissatisfaction among boarders.
It is measurable because it has been used as a variable to measure satisfaction from
food in the article
4
.
13.Special occasions: It is desirable that special dishes are served during festivities
and occasions like Diwali, Eid, Holi, Independence day etc.
14.Emergencies & contingencies: Whether special diet is served and care is taken to
provide food to sick boarders during their illness is also an important determinant of
satisfaction of hostel boarders.
15.Associated facilities: The availability of associated facilities like cooler,pure
drinking water at all times, hand-wash etc are significant variables in determining satisfaction
of hostel boarders.
It is measurable because it has been used as a variable to measure satisfaction from
food in the article
3
.

3
Lee.S(2000), College students perception and preference of brand name foodservices in university dining
operations
4
Jung.J,Lee.Y and Oh.Y(2009),CSSSFSEEPG,TKNSTKSCN
6

4. Scales of Measurement
Diet: We have used nominal scale of measurement to measure the variable diet.
Compensation: We have used nominal scale of measurement to measure the variable
compensation.
Hygiene: We have used interval scale of measurement to measure the variable
hygiene.
Taste: We have used interval scale of measurement to measure the variable Taste.
Variety: We have used interval scale of measurement to measure the variable
Variety.
Nutrition: We have used interval scale of measurement to measure the variable
Nutrition.
Frequency of going to hostel mess: We have used interval scale of measurement to
measure the variable Frequency of going to hostel mess.
Quality: We have used interval scale of measurement to measure the variable
Quality.
Quantity: We have used interval scale of measurement to measure the variable
Quantity.
Hospitality: We have used interval scale of measurement to measure the variable
Hospitality.
Timeliness: We have used nominal scale of measurement to measure the variable
Timeliness.
7

Non-Availability: We have used interval scale of measurement to measure the
variable Availability.
Special Occasions: We have used nominal scale of measurement to measure the
variable Special Occasion.
Emergencies and Contingencies: We have used nominal scale of measurement to
measure the variable Emergencies and Contingencies.
Associated Facilities: We have used nominal scale of measurement to measure the
variable Associated Facilities.

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5. Questionnaire
Explanation of the questions of the questionnaire
1. Question no 1 is on diet i.e., whether the respondent is a vegetarian or non-vegetarian
or eggetarian.
2. Question number 2 asks that if a respondent is vegetarian or eggeterian whether he is
compensated enough against non-vegetarian.
3. Question number 3 asks the respondent about the number of days in a week his/her
hostel provides vegetarian dishes.
4. Question number 4 asks the respondents about the level of satisfaction he/she derives
from the hostel food in terms of hygiene.
5. Question number 5 asks the respondents to what extent he/she is comfortable with the
food provided in the hostel.
6. Question number 6 asks the respondents about the variety of the food provided in the
hostel.
7. Question number 7 tries to find out the nutrition level of the food in the respondents
hostel.
8. Question number 8 tries to find out the number of times a respondent goes to the mess
(We can also judge by this variable how reliable the respondents answer is).
9. Question number 9 will help us to know as to depending on which meals the
respondent is trying to make the judgment.
10. Question number 10 asks the respondents whether he takes meal outside hostel.
11. Question number 11 asks that if he takes meal outside why he prefers having food
outside.
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12. Question number 12 tries to find out the quality of the food provided in the
respondents hostel.
13. Question number 13 tries to find out whether the respondent gets value for money in
terms of quantity.
14. Question number 14 asks the respondents about the hospitality of the menials in the
mess.
15. Question number 15 asks the respondents whether the food is provided on time or not.
16. Question number 16 tries to find out if the food gets exhausted before scheduled time.
17. Question number 17 tries to find out whether the respondents hostel provide special
dishes during special occasion.
18. Question number 18 tries to find out that if the respondent faces any emergency (eg.ill
health) whether he/she gets special diet.
19. Question number 19 asks the respondents whether his hostel provides associated
facilities like cooler etc.
20. Question number 20 asks the respondent to give any suggestion regarding the type of
food provided in the hostel

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6. Population and Sampling
Population
For our survey, we have taken all the hostel boarders of Tezpur University as our
population. Population has been defined in terms of the following:
Elements are the boarders of 12 different hostels of Tezpur University and for
Sampling Units we have selected the various hostels of the university. Boarders were then
surveyed from the various hostels as sampling unit.The Extent is the geographical area of our
sampling units which is limited within the campus of Tezpur University and Time of our
survey is from 24
th
March 2014 till 2
nd
April 2014.
Sampling Procedure
For the purpose of our survey,we have taken convenience sampling. In this survey, we
cannot make a conclusive statement about the result of our sampling.
How the samples were actually taken
As we have taken convenience sampling, so according to our convenience we were
waiting inside the hostel gate of the 12 different hostels. We undertook this survey in the
timings of 7 pm to 8pm between 24
th
March to 2
nd
April. We took samples from the 7
womens hostels and 5 mens hostels of Tezpur University. On the basis of total strength of a
particular hostel we took more samples from a hostel which has higher number of boarders.
We distributed 70 questionnaires containing questions related to different variables which
have an impact on satisfaction level of food provided in hostels.
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Problem faced in the field
Most of the boarders were busy, so they did not want to entertain us in filling up the
questionnaire. Hostel boarders were generally reluctant to give negative feedback because of
hostel sentiments.
Steps taken to tackle the problem
In order to tackle the issue of time constraint of the respondents, we have given the
respondents the convenience of taking their own time in filling up the questionnaire and we
collected the questionnaire later on. We motivated the respondents in order to give negative
feedback as well( if any), by making them understand that it is essential for them to
understand where their hostel(in terms of food provided) is lacking behind.In order to
increase the response rate we motivated them by distributing chocolates to the respondents
who were reluctant to answer.



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7. Conclusion
Our Experience
The experience during this survey helped us to understand the practical steps to be
undertaken during a survey. The survey topic was regarding satisfaction of hostel boarders
from hostel food which made many respondents anxious whether some steps would be taken
after the survey to make any improvement.
Limitation
The survey is limited to students of Tezpur University who are using the hostel food
service and thus the results of these survey cannot be generalized beyond this population.
The study is carried in the month of march, had it been carried out in the different season
where variety of vegetables are available, then the results would have been different.


13

Bibliography

1
Atila Yksel and Fisun Yksel (2003), Measurement of tourist satisfaction with
restaurant services: A segment-based approach; Journal of Vacation Marketing.

2
Fatimah Abd Ghani, Mohd Salehuddin Mohd Zahari, Noorazlin Ramli,
Kamaruzaman Jusoff, Zetty Madina Md. Zaini, Munirah Hamid, Azlina Samsudin,
Norzaidah Ngali and Norazlina Rahmat.(2011), Service at UiTM Residential Hostel
Cafeterias - Is it Satisfactory?, World Applied Sciences Journal 12.

3
Seungsuk Lee (2000), College students perception and preference of brand name
foodservices in university dining operations.

4
Jisook Jung, Youngmee Lee, and Yu-jin Oh (2009), Comparison of student's
satisfaction on school food service environment by the eating place and gender, The
Korean Nutrition Society and The Korean Society of Community Nutrition.
Research methods in business prepared by Prof. Mrinmoy K Sharma. Department of
Business Administration. Tezpur University.