Assessing student satisfaction towards food quality and price fairness in UiTM Puncak Alam on-campus cafeteria / Nur Samirah Marashin @ Hashim, Putera Afiq Zulfiqar Othman and Lovelyna Benedict Jipiu

In the present day, individuals, encompassing both students and employees, have become increasingly mindful of the quality of their food choices as a means to maintain their well-being. With the cafeteria being the primary food source for on-campus students, it is imperative that it undergoes regular maintenance to ensure that the food offered is of superior quality, nutritionally sound, and maintained to high hygiene standards. The assessment of food quality can occur at the point of purchase, with consumers relying on various indicators such as color, price, and product claims. Consequently, food quality has become a paramount concern in today's food industry. This study specifically focuses on aspects of food quality such as "taste, aroma, ambiance, and presentation," as well as the fairness of pricing, to examine how these factors impact student satisfaction across four cafeteria halls in UiTM Puncak Alam. The findings of this study are expected to make a substantial contribution to both academic theory and practical understanding. This research looks at how satisfied UiTM Puncak Alam students are with the fairness of the prices and the quality of the food served at the on-campus cafeteria. The objective is to pinpoint opportunities for enhancement and elevate the entire dining experiences for students. A survey will be conducted as a main approach in data collection, by doing an online survey to gather data from representatives’ number of students. The purpose of the poll was to gauge respondents' opinions on food quality in terms of flavour, presentation, atmosphere, scent, fairness of price, and general satisfaction. Statistical research showed that a sizable percentage of students were satisfied with the fairness of the prices as well as the quality of the meals. Freshness of materials, consistency of flavor, dining environment, plus perceived value for price were among the common issues. Furthermore, it was discovered that views of pricing fairness were influenced by socioeconomic variables. It is suggested that the menu be made more varied, that higher-quality products be sourced, that pricing strategies be revised, and that pricing procedures be made more transparent. It is imperative that these issues are resolved in order to improve the eating experience and advance the wellbeing of UiTM Puncak Alam students.