DIFFERENCES IN SATISFACTION LEVELS, MENU VARIETY, AND ENERGY ADEQUACY BETWEEN DIET CATERING AND NON DIET CATERING
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Abstract
According to data from the Central Statistics Agency (BPS) in 2022, the number of catering businesses 3.3%. Catering businesses made up 3.06% of all businesses in Yogyakarta Province, indicating a medium scale of operation. Service quality was a key factor in maintaining positive customer satisfaction assessments. Food service satisfaction was determined by several indicators, including menu variations and nutritional adequacy. The purpose of this study was to analyze the different in satisfaction level, menu variety, and energy adequacy between diet catering and non-diet catering. This study uses a cross-sectional design and was conducted at Selvas catering for diet catering and Rena catering for non-diet catering. The sampling technique was purposive sampling. The number of samples taken by each group was 30 respondents calculated using Lameshow, with inclusion criteria of age 19-49 or adult and a minimum of 6 months of being a regular customer. Comparative data analysis was performed using the Mann-Whitney test. The level of satisfaction was measured and the variety of the menu was obtained using a questionnaire and energy adequacy using nutrisurvey. Comparative data analysis uses the Mann-Whitney test. The results of the study showed a significant difference in the level of satisfaction between catering diet and non-diet groups (p-value= 0.000), menu variation (p-value=0.002) and energy adequacy (p-value= 0.000). Conclusion of this study is found significant difference in satisfaction levels, menu variety, and energy adequacy in catering diet and non-diet.