– This study aims to examine student’s foodservice experience and its effect on satisfaction, dining frequency and expenditures.
– A total of 674 samples collected at a large Malaysian private university were used for data analysis. Structural equation modelling based on partial least squares method was conducted.
– Results confirm that student foodservice experience significantly influences satisfaction, dining frequency and dining expenditure. Furthermore, four first-order constructs (product component, service component, price component and healthy component) are also validated on the designated second-order construct (customer foodservice experience).
– These findings indicate that on-campus foodservice operators should focus on student experience and satisfaction to increase visits and expenditures.
– This study would enable on-campus foodservice operators to have a better understanding of various dimensions of foodservice experience which will lead to students’ satisfaction and encourage the development of their visits and expenditure.
