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Essay / Research Paper Abstract
A 6 page paper presenting and discussing the results of a survey of hospital employee patrons to the hospital’s cafeteria. Survey results are divided into weekday and weekend workers, but there is little difference between the two groups’ assessment of the cafeteria’s performance. The paper concludes that the cafeteria’s food may be fine but that it lacks style or celebration of various holidays throughout the year. The report suggest that management survey customers to determine precisely what they want from their hospital cafeteria. 4 charts, 2 tables and an appendix. No sources listed.
Page Count:
6 pages (~225 words per page)
File: CC6_KSstatsCafet.rtf
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Unformatted sample text from the term paper:
hospital food seems to be an unofficial American pastime, and cafeteria operations are open to complaints as well. When the two are combined, the resulting situation is not always
pleasant. General Hospital is to be greatly commended for caring about customer preferences and satisfaction levels. We know all too well that most employees use the cafeteria for
their meals at work because there are few other alternatives available to them, but it is always advisable to operate with an eye toward continuous improvement. Indeed, that concept
is a central tenet of the Total Quality Management philosophy used in diverse businesses around the world. The purpose here is to report survey results and to discuss their
implications. The Surveys During the week in which cafeteria customers were surveyed, hospital employees returned a total of 340 useable surveys that could
be included in the study. Only hospital employees were included in the survey, and they were divided into two groups: weekday and weekend workers. Patients family members
and other visitors to the hospital were not included. Those individuals are transient and typically do not use the cafeteria long enough to tire of its offerings. This
is not the case with hospital employees. Not only does their continual use of the cafeteria provide a more realistic view of the cafeterias performance, it is also this
group on which the cafeteria depends for most of its business. Hospital employees were asked to complete two surveys rating 17 items on
a 7-point scale in which 7 is the highest rating possible. One survey form addressed cafeteria performance, the other sought to determine how important each of the 17 items
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