The purposes of this study were to : (a) analyze university students' perception and patronage behaviors to the service quality dimensions, and (b) assist university residence hall foodservices in formulating improved managerial strategies. Questionnaires were hand delivered and mailed to 1,210 university students residing in the residence hall and 13 foodservice managers. A total of 1,011 was usable; resulting in 83.6% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, 2-test, T-test, ANOVA, and Stepwise Multiple Regression. Forty-seven percent of the respondents indicated that 'taste' was their first priority when choosing a menu. The reasons behind choosing residence hall foodservice were 'location', 'board plan', 'price', 'taste', 'opening hours', and 'menu variety'. The main reasons of dissatisfaction with the residence hall foodservice were 'board plan', 'taste', 'menu variety'. The overall satisfaction score was 2.99 out of 5. The satisfaction score of 「convenience」, 「food quality」 and 「menu variety」were 3.25, 2.94 and 2.76, respectively. Generally, male students were more satisfied than females. Graduate students and students living in residence halls over six semesters were the most dissatisfied with the residence hall foodservice. Residence hall students were dissatisfied with the variables 「menu variety」 and 「facilities」in 'self-operated' operations, whereas 「food quality」, 「menu variety」 and 「price」 in 'contracted' operations. Foodservice operations with 'less than 1,000 meals serving per day' was the highest satisfaction score(3.36) among other serving sizes. Meal price with 'less than 1,300 won' was most satisfied with students. When overall customer satisfaction and service quality dimensions were analyzed by Stepwise Multiple Regression 「food quality」(p〈.001), 「price」(p〈.001), 「facilities」(p〈.001), 「convenience」(p〈.001), 「menu variety」(p〈.001), 「manager's attitude」(p〈.0l), and 「atmosphere」(p〈.01), in decreasing order, significantly impacted on 「overall customer satisfaction」.

The purposes of this study were to : (a) investigate overall operating conditions of university residence hall foodservice, (b) compare them by the management systems. Questionnaires were hand delivered and mailed to 73 foodservice managers. A total of 56 were usable; resulting in 76.7% response rate. The survey was conducted between October, 1998 and May, 1999. Statistical data analysis was completed using the SAS/Win 6.12 for Descriptive Analysis, 2-test. Sixty-four percent of the foodservice operations were 'self-operated'; 23% were 'contracted'; and 13% were 'rented'. Eighty-three percent of operations provided 'single menu'; forty-six percent of foodservice operations with 'partially self-service'; and forty-one percent with 'complete self-service'. Forty-four percent of overall foodservice operations provided 1,000-2,000 meals per day; thirty-one percent provided less than 1,000 meals per day, and twenty-four percent provided more than 2,000 meals per day. The highest meal price was 1,950 won and the lowest was 700 won with average of 1,295 won. The mean number of employees was 12.2; the number of working hours was 59.7 hours per week.

세계화 추세에 발맞춰 국내에도 외국인 유학생들의 수가 급속도로 늘어나고 있다. 그러나 외국인 유학생들을 대상으로 한 다양한 연구는 아직 미흡한 현황이며 특히 이들 유학생들이 실생활의 대다 수 시간을 보내는 대학생활원에서의 생활 및 적응에 관련된 연구는 찾아보기 어렵다. 따라서 본 연 구는 질적 연구방법을 사용하여 외국인 유학생들의 실제 대학생활원에서의 생활방식을 유학생들의 직접적인 목소리를 통해 들어보고, 이들 유학생들이 대학생활원의 시스템을 어떻게 이용하고, 어떻 게 적응하며, 어떤 부분에서 한계점을 느끼는지 파악해 보고자 하였다. 연구 결과, 외국인 유학생들 은 경제적인 효율성과 지리적 위치와 생활의 편의를 대학생활원의 장점으로 손꼽았고 엄격한 규율 과 의사소통의 문제, 대학생활원생들을 위한 서비스의 미흡 문제, 급식관련 문제, 그리고 문화적 차 이를 그 한계점으로 지적하고 있었다. 이러한 문제들을 해결하기 위해서는 먼저 다양한 문화권의 학 생들이 거주하는 생활원으로서의 대학생활원에 대한 인식의 변화가 먼저 우선되어야 할 것으로 지 적되었으며 세부적으로는 대학생활원의 경비원 이외에도 외국인 유학생들과 의사소통이 가능한 대 학생활원 안내 직원의 상주가 시급한 것으로 제시되었다. 또한 현존하는 대학생활원내의 외국인 조 교제도를 보다 실용적인 방향으로 활용해야할 필요성도 제기되었다. 이러한 개선점들을 통해 현지 대학생활원에서 생활하고 있는 외국인 유학생들의 삶의 질 상승은 물론, 향후 유학생의 급속한 증가 와 함께 더 크게 야기될 수 있는 문제들을 해결할 수 있는 역량을 키울 수 있을 것으로 기대된다.