Campus Dining

Table of
Contents
A Study of Commuter Students

Perception of Northwest Missouri
States Campus Dining
Client: Northwest Missouri State University Campus Dining

Client Contact: Kristy Neth
Class: Marketing Research Fall 2014
Instructor: Deb Toomey
Presented: November 25, 2014
Katelyn Addison
Senior Management/Marketing Major
Lara Dennis
Senior Marketing Major
Jacob Lueck
Nate Sullivan
Courtney Young
Senior Advertising Major
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Executive Summary ..................................................................................................3

Introduction.......................................................................................................................5
Literature Review ......................................................................................................6
History ...................................................................................................................6
Situational Analysis ..........................................................................................................9
Competitive Analysis .....................................................................................................11
Marketing Mix ................................................................................................................13
Place ..............................................................................................................................13
Price ...............................................................................................................................14
Product ..........................................................................................................................16
Promotion ......................................................................................................................16
Research Methods and Procedures ..............................................................................18
Analysis and Findings ....................................................................................................21
Limitations ......................................................................................................................66
Recommendations ........................................................................................................67
Conclusion .....................................................................................................................73
References ....................................................................................................................74
Appendixes ....................................................................................................................76
Booth Proposal ..............................................................................................................76
IRB Proposal and Approval............................................................................................83
Survey Instruments ........................................................................................................88
Openended Questions Answers ...................................................................................96
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Executive Summary
For the Fall 2014 trimester at Northwest Missouri State University, students
participating in Dr. Deborah Toomeys Marketing Research course were given various
clients to conduct a full, extensive research project for. Students were divided up into
respective groups, and client work began immediately in the beginning of the semester.
Our research group was given the Campus Dining client, and the goal of the research
project was to increase student satisfaction and participation in the meal plan program.
Also in the objectives was to find efficient and effective ways to attract off-campus
students, faculty, staff members, and community members to dine on campus. In order
to keep current and future meal plan holders satisfied, we also used research tools to
evaluate which communication methods worked best for Campus Dinings consumers.
After establishing goals and objectives of the research project, the research
group met with the client contact, Kristy Neth, Campus Dinings District Marketing
Manager, to gain further understanding of what she would like the group to assist on.
Ideas were discussed for the future survey, and main objectives were determined such
as finding out how many times students leave campus to eat at a restaurant during
class hours and the best way to communicate with students. After meeting with Neth,
the marketing research group developed a series of quantitative and open-ended
questions that would allow for data to be collected that would give a better
understanding of students views of Campus Dining. Hypotheses were also constructed
that were predictions of the research group in accordance to what it thought
respondents would say. Developing the hypotheses would result later in comparing
actual information gathered to that of what was predicted by graphs.
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Surveys were developed in a Google document and sent to approximately 2000

students, faculty, and staff members on Northwests campus via e-mail from contact lists
provided by Dr. Toomey. Approximately two weeks were allotted to complete the survey,
then the gathering of data began. To properly evaluate and analyze the data gathered
from the 292 respondents that completed the survey, the program SPSS was utilized in
constructing and organizing graphs to show frequencies of desired data. Information on
all questions asked was analyzed through graphs, showcasing the data collected.
Microsoft Excel was also used in constructing and organizing graphs to be presented on
the information that was gathered. Open-ended questions that were completed by
respondents were analyzed and documented, as well as taken in to consideration for
future recommendations.
After careful consideration of students responses as well as analysis of the data,
recommendations were made by the Marketing Research group. A reconstructed social
media platform, as well as a revamp of the Campus Dining website was the first major
recommendation. By allowing communication through more social media platforms,
more students and consumers would be aware of the services provided by Campus
Dining. Secondly, it was recommended that e-mails are sent more frequently to students
regarding what promotions Campus Dining is currently offering. Sending the weekly
menu in an e-mail associated with the Northwest Digest that is received weekly would
allow students to better understand what will be provided for the week. Lastly, the third
major recommendation stemmed from the responses of completed surveys which
included larger portions, stationary menus, and a greater variety of options related to
health and dietary issues.
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Through careful consideration and analysis, the Marketing Research group

believes that the provided recommendations along with the data collected will provide
Campus Dining with helpful ways to increase overall satisfaction of current and future
consumers.
Introduction
Students at Northwest Missouri State University are given the opportunity to
enjoy many dining choices on campus. Located in The Union, a dining hall that holds
various dining options for students to utilize every day. Multiple floors house numerous
options to satisfy every craving students may have. Freshmen are required to purchase
a meal plan while residing on campus their first year, but after students move off
campus they are not. Commuter students and community members, and faculty
members involvement in the campus dining program is low. This is where the Campus
Dining department requires help. The purpose of our research is to assist the Campus
Dining department in determining the perceptions of the meal plan program from current
and former consumers. After administering a fifteen question survey to about 2,000
students and faculty members we received 292 completed surveys. We sent the survey
to various students and faculty of different backgrounds in the form of e-mail surveys,
social media, and word of mouth to inquire how satisfied they are with the current meal
plan program. By questioning how much current students and faculty members truly
know about the meal plan program, we can better determine ways to relate to all
individuals who may be interested in the meal plan program. We have come up with a
handful of recommendations for campus dining including revamping their online
presence, increase communication with desired customers, and various small
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recommendations we received from the open ended questions on the survey. The
members of the Campus Dining department and our marketing research team
investigated the likes and dislikes of previous and current consumers to achieve
maximum satisfaction among future consumers.
Literature Review
Northwest Missouri State Campus Dining has served Maryvilles community for
many years. Campus Dining constantly strives to better the services and facilities
provided. A variety of food options are available at various locations throughout the
campus. The important highlights of Campus Dining include the history, situational
analysis, competitive analysis, target market, and the current and past marketing mix.
History
Campus Dining has made numerous changes throughout the years that it has
been serving the students of Northwest Missouri State University. Aramark, the
Universitys current food service provider, began its partnership with Northwest in 1980
and have been serving students, faculty, staff, and even community members since
then. Aramark is constantly making changes and improvements to better serve the new
groups of students attending Northwest Missouri State University (Hoovers Inc., 2014).
Many obvious changes have been made to the Campus Dining programs even in
the last few years. Many of these changes can be seen in the Bid Timeline of the
Campus Dining program provided by Kristy Neth. Currently, Campus Dining has meal
plans based on swipes as opposed to the inclining meal plan, which was established
in 1996. The inclining meal plan was used up until the 2013 school year, when a
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complete dining transformation was implemented. However, the Campus Dining

program still incorporates Flex spending, which allows for off-campus purchases from
Dominos and Pizza Hut. Along with these partnerships for delivery to campus, Aladine
spending began in 2000, and has been an attraction for both community businesses
and the University (Northwest Campus Dining, 2014).
Campus Dining has not always provided the convenient locations throughout the
different buildings on Northwests campus. The first retail location, which was then
called Bytes was established in Garrett Strong in 1998 (Bid Timeline, 2014). Also in
1998 there was a small location for retail sales in the Administration building called
Hubbards Cubbard (Bid Timeline, 2014).
The first phase of the renovation in the Student Union was a $1.2 million project
in 1998. The second phase of the renovation was completed in 2001 (Bid Timeline,
2014). With the renovations to the Union complete, there was a sit-down style
restaurant added to the first floor. When the establishment was opened in 2001, it was
named Bobbys. Soon after in 2003, Bobbys changed to JWs, which was removed in
the transformation in 2013. Vending machines, which are a large part of the Campus
Dining program, and are in almost every building on campus. The machines were first
implemented in July of 2008. During the same year, Campus Dining moved to healthier
alternatives for students and the Good4U program was established (Bid Timeline,
2014).
Campus Dining has not only provided various dining options to current Bearcats
and alumni for many years, but they have also partnered with organizations to help
those in need. In 2007, Aramark and Campus Dining partnered with the Red Cross to
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assist in supplying disaster relief meals (Bid Timeline, 2014). Along with the good deeds
that have been accomplished for those in need, Campus Dining has also been involved
in bettering the environment. The Compost Ability Initiative in the Food Court was
established in 2011. The initiative implemented providing reusable plates, bowls, food
containers, and soup containers to reduce using traditional Styrofoam or paper products
to help better the environment. Along with the initiative came composting options for
plastic, paper, waste, and recyclables in the exits of the Bearcat Commons for the other
food products used by students. Sustainability and composting programs are still in use
in the Campus Dining program today (Bid Timeline, 2014).
Marketing for the Campus Dining program has changed over time. Different
renovations to the Union came with different marketing and promotion tactics. In 2011,
new digital picture frames with the specials constantly rotating were added in the Union
to showcase all that Campus Dining has to offer. In 2012, a digital menu was added in
Java City, a Catering showcase was hosted, as well as more digital signs added to the
food court entrance. The current promotions are still intact, as well as social media
implementation, online promotions, surveys, and monthly specials to advertise the
companys products to the Northwest community (Bid Timeline, 2014).
While there have been many changes to the Campus Dining program and the
services that are provided, one thing has always stayed the same: the Campus Dining
program strives to give the best quality of food and service, while giving a variety of
options to those who dine with the program. With continually changing technologies,
Campus Dining has found new and improved ways to promote the ideas to consumers.
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Campus Dining will continue to try and provide the best options for not just students, but
for faculty, staff, and community members as well.
Situational Analysis
A situational analysis gathers and synthesizes background information to
familiarize the researcher with the overall complexity of the problem (Hair). Campus
Dining serves students food through a variety of ways, including the new Bearcat
Commons, The Jones, The Station, and Essentials at Forest Village. The reach of
students and faculty is very large and spans all of campus in an effort to cater to all oncampus students (Northwest Missouri State University, 2014).
The next section of the situational analysis is the strengths that Campus Dining
provides. Campus Dining offers a large variety of food and beverage options that are
not easily found in Maryville, such as Chick-fil-A, Zen, Starbucks and Papa Johns;
which sates nearly any desire a hungry student or faculty member could have. Campus
Dining has partnered with area businesses in the past such as Pizza Hut and Dominos
to bring more brands into what patrons are able to order. Campus Dining is also very
environmentally friendly, and use to-go containers, recycling and composting programs
in order to reduce the pollution (Northwest Missouri State Dining Services, 2014).
Along with strengths also come weaknesses, which include long wait times for
food, crowding and limited flexibility in pricing. Wait times are always going to be
present in the food service industry. Crowding is a problem at locations such as The
Jones and The Station where wait times are much longer than anticipated. A way to
lessen wait times would be to have efficient systems and an assembly-line process.
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Cutting down on wait times can also cut down on crowding, but another way to cut down
crowds is by having designated areas for ordering and pick-up. Walking past The Jones
at noon and trying to go in and order food is a daunting task as there is just too many
people. While trying to attract commuter students and faculty, many are pressed for time
as they have to make it to the next class, meeting, or other engagement. Trying to get
food in the environment is off-putting and many would rather just wait until they can go
home or get food somewhere else (Northwest Missouri State Dining Services, 2014).
Opportunities that Campus Dining has not yet taken full advantage of are working
with more restaurants around the Maryville area. So far Campus Dining has partnered
with Pizza Hut and Dominos, but that along with Papa Johns on campus creates three
pizza vendors. Working with a large variety of restaurants can attract more people using
the services through the partnerships created. Another opportunity that can benefit
Campus Dining is if the University grows. More students can lead to more space
needed to house these students. Needing to build more housing structures on campus
will spread out people and can open up more areas for another Campus Dining location
in order to cater to this population (Northwest Missouri State Dining Services, 2014).
Threats that Campus Dining faces are in the city of Maryville. The increased
number of restaurants in the area are more of a reason for the target market to go
elsewhere to buy. The opening of Jimmy Johns has a threat to the business of Campus
Dining, because students were more inclined to go try the new chain restaurant than to
eat at one of the Campus Dining locations. The other restaurants in the area also have
a larger public recognition by students and offer lower or equal prices to Campus
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Dining, making it challenging for it to compete against these threats (Northwest Missouri
State Dining Services, 2014).
In conclusion, Campus Dining understands its situational analysis and how to
use its strength to combat its weaknesses. Spreading locations around campus helps to
lower crowding and decrease wait time. Understanding the threats and opportunities
that Campus Dining is surrounded by will help for it to increase awareness to students
and get more students to dine at a Campus Dining location.
Competitive Analysis
Northwest Missouri State Universitys Campus Dining is provided by Aramark.
Aramark is the worlds third largest contract foodservice provider and the second largest
uniform supplier. The company also provides facilities management services at
Northwest. Aramarks main competition is Sodexo and Compass Group PLC. Sodexo is
the worlds second largest contract foodservice provider, with operations in 80 countries.
The firm offers corporate foodservice and hospitality services, vending services and
foodservices for educational institutions. Compass Group is the worlds largest contract
foodservice provider, with operations in more than 50 countries. The firm provides
hospitality and foodservice for a variety of businesses (Hoovers Inc., 2014).
The District Marketing Manager of the Northwest Missouri State Universitys
Campus Dining, Kristy Neth, provided the research team with other universities who
also use Aramarks services. The list includes Missouri Western State University,
Benedictine College, St. Louis University, Arizona State University, Bradley University,
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Grand View University, Dakota State University, Loras College and Saginaw Valley
(Neth, Kristy, personal communication, October 7, 2014).
The Northwest Missouri State Universitys Campus Dining includes locations
such as Papa Johns, the P.O.D. Market, Starbucks, The Essentials at Forest Village,
The Jones with includes Chick-fil-A, Einstein Bros., Zen and a Provisions on Demand
Express and the Bearcat Commons. The Campus Dining also provides catering on
campus and a Healthy for Life philosophy that includes nutrition information and
wellness resources (Northwest Missouri State University, 2014).
The Missouri Western State University Campus Dining has a similar layout as
Northwest Missouri State University with some minor changes. Missouri Western also
has an Einstein Bros., and a Java City to fulfill students coffee needs instead of
Starbucks, and Missouri Western also have a P.O.D. Market and the Western Dining
Hall. The meal plans are based on how many meals per week a student or faculty
member will receive, rather than unlimited access like Northwest Missouri State.
Missouri Western has the option of 21, 15, 12, and 10 meals per week that range from
$200-$400 Flex Dollars. Sophomores, juniors, or seniors who are living on the Missouri
Western campus and any commuter student have the choice of a $1,500 or $800
Declining Balance Plan, Block Plans, Gold Dollars, catering options and a Healthy for
Life philosophy similar to Northwest Missouri State (Missouri Western State University,
2014).
Even though the campus dining setups and meal plans are very comparable,
each have different characteristics specified for the target market the university is
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serving. Aramark not only has competition in the foodservice industry, but within also
within the towns colleges/universities as well.
Target Market
Campus Dining is targeting the entire campus community. The Universitys
student population is 6,720; 5,491 undergraduate students and 1,229 graduate
students. Approximately 41% of students live on campus and 59% live off campus. The
University has 253 full-time faculty members (Northwest Missouri State University (B),
2014).
Marketing Mix
The marketing mix consists of four key elements that help an organization
succeed from a marketing aspect. The four elements are price, product, place and
promotion. The price is the cost of a certain product and knowing how to establish the
right price for the right product. The place is where the business takes place or where
the products are being sold from. The product is what the business is trying to sell,
including what the product entails and how it benefits the customer. The final element is
promotion, which is knowing how to promote your product and make it appealing to the
customer. Every business uses these four elements, but some have a higher
importance to a business than others (Hair). In the following paragraphs, the marketing
mix will be described to help better understand the marketing behind Campus Dining.
Place
Campus Dining has numerous places around campus where it conducts
business and sells its products to the consumers. The first location is Starbucks which is
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located in the B.D Owens library on the first floor. The positioning of this location is ideal
because students can conveniently grab a snack or drink without having to leave very
far from their studies. The second location is The Station, which offers a Papa Johns
restaurant and a P.O.D market. The P.O.D market is a small convenience store that
offers quick grab-and-go snacks, as well as other on campus commodities. The third
location is the Essentials in Forest Village apartments located at the edge of campus.
Essentials is another convenience type store which offers snack and beverages, without
having to walk to a different location.
A fourth location is The Jones, which is in the second floor of the J.W. Jones
Student Union. Located in this area is Red Mango, Einstein Bros, Zen, Chick-fil-A, and
another P.O.D market which are all located together. The final location is the Bearcat
Commons, which offers a cafeteria style food. The Bearcat Commons are located on
the first floor of The Union and offer students the options of a Mediterranean Kitchen,
Produce Market, All-American Grill, Tex Mex Cuisine, Fresh Bakery and a Mongolian
Grill (Northwest Missouri State Dining Services, 2014). Campus Dining tries to offer as
many different locations as possible in order to satisfy the needs of the students.
Price
Campus Dining offers a numerous variety of options for different meal plans. The
meal plans are divided into two large groups which are resident plans or on campus
students, and commuter plans or off campus. The resident plans are more aimed at
people who want to use the Bearcat Commons, which allows for unlimited swipes to
get into the Bearcat Commons. The swipes are what students and faculty use on the
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Bearcat cards in order to get into the Bearcat Commons and allows students and faculty
to have an unlimited amount of food.
Resident Plans
Plan
Silver
Gold
Platinum
5-Day
Unlimited Access to
Bearcat Commons
Mon-Sun
Mon-Sun
Mon-Sun
Mon-Fri
Resident
Dollars
$0
$150
$300
$0
Commuter Plans
Plan
Description
Inclining
Money is automatically billed to students University
Balance
Block
$300 Flex
account
Choose from 75, 50 or 25 all-you-can eat passes
$300 to be used at any campus dining location
Dollars
All-Access
Product
Choose from any of the resident plans
Campus Dining offers a variety of food and beverage products at all of the
locations that it provides. The different P.O.D markets located around campus are a
smaller version of a convenience store. Campus Dining has a variety of items from
small sandwiches to ice cold soda. The Station offers a more unique variety of items
which includes all the types of foods found in a small grocery store, such as frozen
foods and hygiene products. Chick-fil-A, Red Mango, Starbucks, Einstein Bros, and Zen
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are all restaurant chains that were added to Northwest and now sell products that those
restaurants offer. The Bearcat Commons includes a large variety of food that students
can choose from, and continue to go for more as it offers a buffet style approach.
Campus Dining also provides vending machines that are located all around campus and
contain snacks and candy, along with a beverage machine next to it (Northwest
Missouri State Dining Services, 2014).
Promotion
Campus Dining has changed certain aspects about its promotions that has
helped to benefit the traffic of students and commuters into its facilities. The past
promotions include a variety of items such as having certain themed days during the
month. Previous themed days have included a Halloween day, which was a Halloween
themed buffet. Another themed day was a Fan Appreciation Day, which meant that if
you liked the Campus Dining Facebook page then you received a free cookie. A final
themed promotion day was a Greek themed buffet which had Greek themed food on the
menu for that day. Campus Dining has hung flyers around campus to try to promote
these events. Campus Dining has also used its Facebook page to help promote
products as well as inform students and commuters about new deals and upcoming
events. Campus Dining uses Facebook and Twitter to help update followers and friends
about promotional events and food specials that are going on that day. The final
promotion that Campus Dining uses is a discount for flex dollars depending on the plan
you get. If the student purchases $100 then they get $10 for free, $200 will receive $20
for free and then a purchase of $300 will result in $30 for free (Northwest Campus
Dining, 2014).
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Campus Dining has worked to add new promotional events and to try to help
bring a higher traffic of students and commuters to its facilities. Campus Dining has two
exclusive events at one of its locations each month. An example of this is that Campus
Dining had a 60s and 70s themed event at the Bakery which is located in the Bearcat
Commons. Another example is that it is doing an Oktoberfest event in the Exhibition
Station of the Bearcat Commons (Northwest Campus Dining, 2014). Campus Dining
also does a promotional event that includes all of campus in the event once a month. To
explain this further, it means that all the locations would be included in the event that
was going on that day and all employees would take part in the themed event for that
day. Campus Dining also offers fully electronic menus around the Union that offer all
the items it serves and the nutritional facts. Menus help to provide students with facts
about their food and the amount of nutrition in each food item (Northwest Missouri State
Dining Services, 2014).
Northwest Missouri State Campus Dining has provided service to not only
Maryvilles students, but also to the community. The constant improvements Campus
Dining provides offer students and faculty a fresh take on food. As previously stated, a
myriad of dining options are available across campus.
Research Methods and Procedures

Our group used surveys to collect information about Campus Dining from
students and faculty members. Our group had to meet with Kristy Neth, the District
Marketing Manager for Higher Education for Aramark. In order to meet with Kristy, our
group emailed her and set up a time to meet and identify objectives that Campus Dining
was looking to meet. Kristy set the goals of wanting to increase satisfaction in
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customers, and to reach more commuter students. In our talks with her she wanted only
use email in order to send the survey.
Campus Dining sent out the surveys using emails that were given to us by the
University in order to send our surveys to students and faculty members. In the
questions that we asked, we excluded information from First-Year on-campus freshman,
as they were too new to develop useful opinions, and Kristy agreed that their opinions
would not carry as much weight and decided to exclude their information. In developing
the survey, we varied the questions and had open-ended questions so respondents
could give their full opinions and answers to our questions.
HYPOTHESIS
Formal Hypothesis #1
Alternate: On-campus students will leave campus 0 times during class hours to
eat at a restaurant compared to off-campus students leaving 3 times during class hours
per week.
Null On-campus students will leave campus 3 times during class hours to eat at a
restaurant compared to off-campus students leaving 5 times during class hours per
week.
Alternate: At least 90% of students who live on campus will have a meal plan.
Null: At least 90% of students who live on campus will not have a meal plan.
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Alternate: At least 90% of students who are aware of the promotional events
provided by Campus Dining events will attend the promotional events.
Null: At least 90% of students who are aware of the promotional events provided
by Campus Dining events will not attend the promotional events.
Alternate: A higher percentage of students who say they leave campus at least
seven times to eat at off campus restaurants will say the overall quality of food on
campus is very poor or poor compared to those who do not leave campus at least
seven times
Null: A higher percentage of students who say they leave campus at least seven
times to eat at off campus restaurants will say the overall quality of food on campus is
higher compared to those who do not leave campus at least seven times.
Alternate: At least 90% of students that live off-campus will claim that there are
more disadvantages to the Campus Dining program than those who live on-campus.
Null: 90% of students that live off-campus will claim there are more advantages
to the Campus Dining program than those who live on-campus.
Alternate: Sophomores, Juniors and Seniors will not be as informed of
promotional Campus Dining events as the current Freshman.
Null: Sophomores, Juniors and Seniors will be as informed of promotional
Campus Dining events as the current Freshman.
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When creating the survey, the Marketing Research group coded the questions by
assigning a number to each answer variable on multiple choice questions so that
analyzing would be easier. To analyze, the group used a computer program called
SPSS. Once the group had received the desired number of responses, they were sent
off to Deb Toomey who transferred the data from the Google document to SPSS. Once
in SPSS, the data was able to be tested, and using the analysis of the data, hypothesis
were able to be made. SPSS was also used to create charts and graphs from the tests
in order to better read and understand the data gleaned from the responses.
The limitations that were evident in the methods the group used were obvious,
but only in hindsight. The main problem the Marketing Research group ran into was the
survey was only sent out in an email. Emails are easy to ignore, as well as easy to miss.
Many people might have seen the request to complete the survey and wanted to take it;
but ended up forgetting about it and never took the survey. The other limitation was in
the survey, question number four, and was redundant in what it asked. The question
asked How many times per week, on average, do you eat at one of the retail locations
on campus?, and the responses included the P.O.D market, Chik-fil-A, Zen, Einstein
Brothers, and Red Mango; but also included The Jones, which includes all of the
previously mentioned restaurants. This could have caused our data to be skewed,
resulting in incorrect data.
Analysis and Findings

Survey Response Rate
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Survey Response Rate
292
Individuals Who Received the Survey
Individuals Who Completed the Survey
2000
Analysis: Of the 2,000 surveys sent to students, faculty, and staff members of Northwest
Missouri State University, 292 individuals, or 14.6%, completed the survey.
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Of the individuals who completed the survey, 74% were not on-campus freshmen at
Northwest Missouri State University.
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When individuals were asked if they have a Northwest Campus Dining Meal Plan the
response were very similar 38% of the respondents have a meal plan and 37% do not.
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The majority of the respondents, 50%, do not live on campus, while 23% of the
respondents do.
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To much surprise, many of our respondents do not eat at one of the retail locations on
campus, but if they do, its only 1-3 times per week.
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Most of our respondents, 46%, do not visit the Bearcat Commons on a weekly basis.
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As to our surprise, the majority of survey respondents, 60%, do not visit Starbucks and
if they do its only 1-3 times per week at the maximum.
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Einstein Brothers, have more customers 1-3 times per week, 52%, than any other
amount.
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Unexpectedly, 95% of the survey respondents do not go to Chick-Fil-A on a weekly

basis.
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The majority of our survey respondents, 84%, do not go to Red Mango on a weekly
basis, they dont even go more than 4-6 times a week.
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Of our survey respondents, 95%, do not visit the P.O.D on a weekly basis, at most they
visit 1-3 times per week, 2.5%.
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Of our survey respondents, 77% do not visit the Essentials at Forest Village, if the
respondents do go, only 14% only go 1-3 times a week.
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Most of our survey respondents, 35%, visit The Jones 1-3 times per week which
includes Einsteins Brothers, Zen, Chick-Fil-A, Red Mango and the P.O.D.
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Of our survey respondents, 55% do not visit any on-campus vending machines, at most,
44%, visit 1-3 times per week.
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The following information shows how survey respondents find out about Campus Dining
promotional events:
Of the individuals who completed the survey, 78% find out about promotional events
through email.
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As to much surprise, only 22% of the survey respondents find out about Campus Dining
promotions through signs.
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About half, 48%, of the survey respondents receive Campus Dining promotional
information through the Northwest Homepage.
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As to much surprise, 81% of survey respondents, do not find out about Campus Dining
promotional events through fliers around campus.
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Shockingly, 94% of the individuals who participated in the survey, do not receive
Campus Dining Promotional Event information through the electronic ads on campus.
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Only 33% of the survey respondents hear about Campus Dining promotional events on
the radio.
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Only 4.6% of our survey participants find out Campus Dining promotions through
friends.
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Only 7.4% of the individuals who participated in the survey find out about Campus
Dining promotional events from faculty and staff.
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Only 31% of the survey respondents found out about Campus Dining promotional
events through The Missourian, compared to the 68% who dont.
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Only 31% of the individuals who participated in our survey find Campus Dining
promotional events through social media (Facebook, Twitter and Instagram).
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As to much surprise, only 24% of the survey participants dont leave campus during
class hours to eat at a restaurant.
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The following information shows the disadvantages of Campus Dining.
Of our survey participants, 70% say a disadvantage of Campus Dining was the price of
the meals.
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Of our survey participants, 62% said that parking was a disadvantage to eating at
Campus Dining locations.
Page | 47
As to our surprise, 60% of the individuals who participated in the survey said that hours
of operation was not a disadvantage.
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Of the individuals who participated in the survey, 73% of them said that the Campus
Dining food options were a disadvantage
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Of the survey participated, 75% said that the quality of Campus Dining food was a
disadvantage.
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Of the survey participants, 64% said that convenience was not a disadvantage to
Campus Dining.
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Of our survey respondents, only 40% said that the waiting periods were a disadvantage
to Campus Dining.
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Only 5.7% of the survey participants said that social media was a disadvantage to
Campus Dining.
Page | 53
Even though in our previous questions, the respondents seemed to be very negative
towards Campus Dining, 37% said that the quality of food provided by Campus Dining
was fair.
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Even though the survey participants said that the variety of options Campus Dining
offers was a disadvantage, 27% of them still said that it was a fair variety of options
provided.
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Of the 218 survey respondents who answered this question, most of them, 67% were
18-21 years old.
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Of our survey responses, most of our respondents were seniors, 31% who completed
this survey.
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Evaluation of Hypotheses
Alternative Hypothesis: On-campus students will leave campus zero times per
week to eat at a restaurant compared to off-campus students leaving campus three
times per week to eat at a restaurant.
Null Hypothesis: On-campus students will leave campus three times per week to
eat at a restaurant compared to off-campus students leaving five times per week to eat
at a restaurant.
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Analysis: When testing this hypothesis, it was found that students without a meal
plan left campus one to three times per week as well as four to six times per week to eat
at a restaurant more than the students with a Campus Dining meal plan. This
information correlates with the alternative hypothesis.
Alternative Hypothesis 2: At least 90% of students who live on campus will have
a meal plan.
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Null Hypothesis 2: At least 90% of students who live on campus will not have a
meal plan.
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poor to very poor versus the students who do not leave campus at least four times per
week.
Null Hypothesis 3: A higher percentage of students who leave campus at least
four times per week to eat at a restaurant will say the variety of options provided is fair
to good versus the students who do not leave campus at least four times per week.
Analysis: When asking individuals how they rate the variety of options provided
by Campus Dining and comparing those results with measuring how frequently
individuals leave campus to eat at a restaurant, it was determined that students who did
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not leave campus to eat at a restaurant found the variety of options offered to be fair to
good. Our results coincided with the alternative hypothesis.
Alternative Hypothesis 4: Sophomores, Juniors, and Seniors will be less likely to
hold a Campus Dining Meal Plan.
Null Hypothesis 4: Sophomores, Juniors, and Seniors will be more likely to hold a
Campus Dining Meal plan.
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Analysis: When analyzing classifications of students and faculty at Northwest

Missouri State University and comparing classification with ownership of a meal plan, it
was determined that more sophomores held meal plans than expected. Juniors equally
held and did not hold meal plans, and there were very few seniors who had meal plans.
Alternative Hypothesis 5: More students that live off-campus will find price and
parking to be the main disadvantages of having a meal plan.
Null Hypothesis 5: More students that live on-campus will find price and parking
to be the main disadvantages of having a meal plan.
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Analysis: Of the individuals who completed the survey who do not have a
Campus Dining Meal Plan, 112 individuals said price was a main disadvantage of a
meal plan. Individuals who do not have a Campus Dining Meal Plan also said that
parking was a main disadvantage of having a meal plan with 96 respondents agreeing.
Our alternative hypothesis was concluded by this information.
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Alternative Hypothesis 6: Individuals that have a Campus Dining Meal Plan will
say that e-mail is the primary method they find out about promotional events from.
Null Hypothesis 6: Individuals that have a Campus Dining Meal Plan will say that fliers
on campus are the primary method they found out about promotional events from.
How Students With A Campus Dining Meal Plan Find Out About Promotional Events
Number of Respondents
70
60
50
40
30
20
10
0
64
32
22
11
10
17
2
12
Promotional Event Advertisements
Analysis: With communication being a primary focus for Campus Dining, it was
asked how students, faculty, and staff find out about promotional events that Campus
Dining has to offer. Individuals with a meal plan responded that e-mail is the primary
way they are informed of promotional events, with 64 responses. Our alternative
hypothesis is confirmed by this information.
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Limitations
The limitations of the survey were few but could have broken the project. If
people were to not respond to the survey, then there would be no information that could
be used in our project. If the group had too few responses from the people that we were
targeting, we would not have an accurate result in our findings. Additionally, if too many
first-year on-campus freshman were to take the survey, our results, and number of
viable responses would be low. Stemming from that, if first-year on-campus freshman
lied and said that they were not their classification, their results would be added in and
used, skewing our data. Another limitation was that there was no reward offered for
completing the survey, while other groups offered incentives to answer questions. More
limitations for this project was that Campus Dining sent out their own survey a week
before we were set to send ours out. This undermined us and could have cut down on
responses because people would not like to take another survey regarding the same
subject. The last few limitations were centered around peoples attitudes toward
Campus Dining. We had many redundant, non-helpful answers; along with ones to say
that the old Bearcat Commons were perfect and the only recommendation was that it be
changed back. Unfortunately, Campus Dining is not able to go back, and many of those
recommendations had to be thrown out. Also, many people took the survey to unload all
of their ill feelings towards Campus Dining in this survey. Many of the comments were
vulgar and filled with feeling of animosity, accentuated by yelling and the overuse of
exclamation points.
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Recommendations
The Marketing Research group who conducted the survey feels, in their
professional opinion, that the Campus Dining program on the Northwest Missouri State
University campus provides an excellent service to the students, faculty, and staff
members on campus. The employees and administration of the Campus Dining
program do an exceptional job of providing nutritious meals and food services to not
only the students, faculty, and staff members, but also to the community members of
Maryville. While freshmen students are required to live on campus and purchase a
Campus Dining meal plan their first year on campus, upperclassmen such as
sophomores, juniors, and seniors who do not live on campus are not required to have a
Campus Dining meal plan. Managers of the Campus Dining program are determined to
find ways to communicate with more off-campus upperclassmen to attract them to dine
on campus at the various locations Campus Dining provides. In order to increase
communication and participation in the Campus Dining program from more off-campus
individuals, the following recommendations were made by the Marketing Research
group in accordance with the data derived from the survey given.
For the first recommendation made to the Campus Dining program, the
marketing research group advises a revamping of Campus Dinings online presence.
Two ways to complete this are proposed; increase the use and popularity of the social
media pages, as well as renovation of the website. Campus Dining currently uses
social media platforms of Facebook, Twitter, and Instagram. While these platforms are
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visited by students currently, we believe that changes can be made to increase the
popularity of each platform.
Using Facebook is a common daily activity for most college students. We
recommend that Campus Dining be more involved in their Facebook page. By posting
photos of menus, staples that are provided, as well as promotional events and deals
being offered, Campus Dining can gain more followers as well as likes on their
Facebook page, increasing the knowledge and popularity of the program. Posting
promotional events with graphics and details more often will increase the likelihood that
on-campus students, as well as off-campus students and community members, will be
more knowledgeable on the services and events that Campus Dining provides.
Another mainstream social media outlet that many individuals are involved in is
Twitter. Campus Dining currently uses a Twitter account, and does post frequent tweets.
However, we as a group recommend that Twitter be used to interact with students,
faculty, staff members, and community members to show a personal connection to their
followers. Instead of simply tweeting to individuals when they tweet problems to them,
Campus Dining should routinely search for their twitter handle being used, and respond
to comments made about their services.
Instagram is Campus Dinings most popular and well-utilized social media outlet.
Many people are enticed by a food creation when they see it on their Instagram
timeline, and we believe that Campus Dining can attract followers in the same way.
While they do indeed post pictures of their food from their vendors, some of the pictures
are often not as high of quality as could be projected. With details and sharpness being
what entices customers, we believe that using a high-quality camera to photograph
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Campus Dinings staple options or monthly deals would increase the quality of photos
taken, as well as increasing the popularity of the pictures posted. By increasing the
quality and variety of photographs posted to the Instagram profile of Campus Dining,
more customers are likely to travel to campus to get some of the posted options
because they are attractive.
As many students visit the Northwest Missouri State University homepage
countless times per day, many often visit the Campus Dining website to find out the
weekly schedule of menus, as well as hours of operation, etc. Users enjoy a clean,
precise, easy-to-use website to find their information. By cleaning up the website
slightly, as well as putting main attractions on the homepage, users will be satisfied with
answers when searching for information without having to search in many different
places. Accessibility and ease of use of the website are a main focus when making
adjustments.
Going along with the revamping of the online presence in the first
recommendation, the second recommendation the Marketing Research group offers is
to increase the communication between the Campus Dining program and consumers.
While e-mail is the primary form of communication currently between Campus Dining
and its customers, we believe that changes can be made to increase popularity and
awareness of promotional events and services. E-mails are sent approximately once a
month by the Campus Dining program. Instead of limiting consumers to a few e-mails a
month, we feel that sending out a weekly menu in the Northwest Digest e-mail received
by all students, faculty, and staff members would increase the knowledge of all the
options provided for the week. Updates sent out, as well as fliers posted in residence
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halls and in the Union would also give visuals to students informing them of the latest
Campus Dining offerings and deals.
Integration of the social media platforms and communication would result in even
more consumers seeing what Campus Dining has to offer. By posting their weekly
menus on Facebook, students are easily able to see what they could enjoy without
searching the website. Familiarity also comes in to play by students knowing more how
to navigate a Facebook page and finding information that way, as opposed to some that
may have never visited the Campus Dining homepage and are not experienced in
finding information that they need to know. Tying all social media platforms together with
the same information will allow information to reach students and consumers who may
just follow Campus Dining on one social media platform instead of all possibilities.
Finding the time to revamp all social media platforms that Campus Dining is a
part of, as well as reconstructing the website will take a large amount of time, and
constant updating. Instead of managers trying to juggle their already busy schedules
and taking on these new tasks, we recommend that a Social Media Intern position be
created within the Campus Dining employees. Qualifications can be set that the student
must meet, such as a vast knowledge of social media skills and etiquette. Credit, as
opposed to pay, may be earned, and keeping the intern position filled year-round would
be beneficial.
As the survey was given, the Marketing Research group asked students, faculty,
and staff members what they believed should be changed in order to increase
satisfaction of consumers regarding the Campus Dining program. Many responses were
received, and a large number of responses were similar. Some of the recommendations
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that our peers had to offer were to have more consistent hours in each location. By
doing this, it allows there to be less confusion regarding which restaurant is open during
only the morning hours, or only dinner hours. Variety was also a major factor in what
could increase satisfaction. Campus Dining offers a variety of types of food currently,
but healthier, more dietary friendly options were requested. Students and faculty are
looking for healthier, more balanced meals, while some are looking for foods that will fit
their dietary restrictions. Recommended are options that would satisfy those with a
gluten allergy, or those who choose the vegetarian or vegan lifestyle, respectively. In
order to accommodate with other food allergies, it is recommended that the pans and
mixing bowls used to prepare food be washed and sanitized between servings. By
doing this, allergens that may have been prepared in pans before can be eliminated for
students dining later in the day.
Other recommendations made include providing larger portions the first time
around in the Bearcat Commons. Consumers voiced their opinions on the
inconvenience of having to return for seconds and thirds of their desired products, and
how it negatively affects their experience. By providing initial larger portions, students
are less likely to spend time waiting in line, and employees would be able to spend less
time washing dishes and worrying about plates being wasted on second and third trips.
Including poster sized menus at all stations that could be swapped out weekly
would reduce the volume of students frustrated by the quickly moving digital menu
currently used. Having menus made by our Mail and Copy Center on campus would
give students the opportunity to see and study which stations are offering the options
they would like to dine on that day. Having the menus be based on weekly rotating
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menus would allow them to be rotated, and a small number of them be made, reducing
the paper used. Many students stated that they get frustrated with the speed of the
electronic menu, which ultimately leads to them not being fully aware of their options,
and sometimes even leaving the facility. An alternative of poster menus that would keep
our electronic-friendly campus style going are television monitors that slowly cycle
through each menu, or constantly hold one or two menus in position. An option like this
allows students to find their favorite station and quickly find what they are offering, as
opposed to waiting or missing their menu, resulting in a longer wait period before they
get their food.
To reduce the confusion of where lines begin and end, and the clusters of people
huddled around different restaurants located in the Jones, our group recommends that
there be waiting areas and lines placed on the floor of the restaurants. Stations marked
for ordering, waiting, and receiving would provide less confusion to students who may
not be familiar with the restaurants, and allow more organized and efficient ordering to
take place.
Conducting further research in the satisfaction of all consumers is the final
recommendation given by the Marketing Research group. Many consumer retail stores
and restaurants offer survey options on their receipts after a transaction has been
conducted. Providing links to these surveys with information on how they rated their
experience with Campus Dining, as well as the opportunity to win a prize would
increase the knowledge provided to the management and marketing supervisors on
how they can keep improving Campus Dining. After putting on a promotional event,
short surveys should be given out to determine the experience and satisfaction of a
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particular promotional event. Increasing participation of this survey can be done by

having employees collect the surveys at the door, keeping the survey short and simple,
or possibly being able to win a door prize with completion of the survey at the
conclusion of the event. Determining first-hand how Campus Dining performed at the
promotional event through a survey can give very important feedback including if they
should continue to host certain events.
After months of research, conducting a survey, and gathering and analyzing data,
the Marketing Research group has concluded that the information provided would make
the best recommendations on increasing satisfaction and communication to current and
future consumers of the Campus Dining program. By potentially adopting these
procedures, our group believes that great results will be the product of the hard work
Campus Dining puts in now and in the future.
Conclusion
Northwest Missouri State University provides students and faculty with the
opportunity to enjoy many dining choices on campus. In the third floor of The Union a
dining hall that holds various dining options for students to utilize every day. The second
floor houses numerous options to satisfy every craving students may have. There are
many other locations on campus including vending machines, supply stores, and a
Papa Johns. Freshmen are required to purchase a meal plan while residing on campus
their first year, but after students move off campus they are not. Commuter students,
community members, and faculty members involvement in the campus dining program
has been low lately. This is where the Campus Dining department required our groups
help. The purpose of our research is to assist the Campus Dining department in
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determining the perceptions of the meal plan program from current and former
consumers. After administering a survey to 2,000 students and faculty members we
received 292 completed surveys. We sent the survey to various students and faculty of
different backgrounds in the form of e-mail surveys, social media, and word of mouth to
inquire how satisfied they are with the current meal plan program. We spent weeks
analyzing our findings and came up with a handful of recommendations for campus
dining including revamping their online presence, increase communication with desired
customers, and various small recommendations we received from the open ended
questions on the survey. If the Northwest Missouri States Campus Dining decides to
implement these recommendations we are sure they will see success in the future with
their target audience.
References
Bid Timeline (2014). Internal documentation for ARAMARK at Northwest Missouri State
University. Obtained by K. Neth on October 14, 2014.
Hair JF. Essentials of Marketing Research. McGraw-Hill/Irwin; 2010.
Hoovers Inc. (2014). ARAMARK Holdings Corporation Competition. Retrieved from
http://www.hoovers.com/companyinformation/cs/competition.ARAMARK_Holdings_Corp
oration.46b8e5f3b95e4ed0.html
Kristy Neth. Personal communication. (October 7, 2014).
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Missouri Western Missouri State University. (2014). Welcome to Missouri Western

Dining Services. Retrieved from http://www.campusdish.com/enUS/CSMW/MissouriWestern
Northwest Campus Dining. (2014) Timeline [Facebook Page] Retrieved October 14,
2014 from
https://www.facebook.com/NWCampusDining/info
Northwest Missouri State Dining Services (2014) Retrieved October 14, 2014 from
http://www.campusdish.com/en-US/CSMW/NorthwestMissouri/
Northwest Missouri State University (A). (2014). Welcome to Northwest Missouri State
Campus Dining. Retrieved from http://www.campusdish.com/enUS/CSMW/NorthwestMissouri
Northwest Missouri State University (B). (2014, September 29). Northwest Facts.
Retrieved from Retrieved from http://www.nwmissouri.edu/facts/index.htm.
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Appendixes
Booth Proposal
A Study of Commuter Students Perception of Northwest Missouri States Campus

Dining
Katelyn Addison, 919353210, Senior, Business Management/Marketing, S510819
Jacob Lueck, 919378959, Senior, Business Management/Marketing, S511502

Nathan Sullivan, 919380929, Senior, Business Management/Marketing, S511893
Lara Dennis, 919342336, Senior, Marketing, S516771
Courtney Young, 919378200, Senior, Advertising, S512051
Client: Campus Dining

Contact: Kristy Neth, District Marketing Manager
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Faculty Sponsor: Deborah Toomey

Fall 2014 Trimester
Purpose:
campus they are not. Commuter students and community members involvement in the
campus dining program is low. This is where the Campus Dining department requires
consumers. We also aim to find the most effective way to communicate with current
students using a meal plan to determine their levels of satisfaction. We aim to survey
various students of different backgrounds in the form of e-mail surveys, social media,
and word of mouth to inquire how satisfied they are with the current meal plan program.
By questioning how much current students and community members truly know about
the meal plan program, we can better determine ways to relate to all individuals who
may be interested in the meal plan program. The members of the Campus Dining
department and our marketing research team will investigate about the likes and
dislikes of previous and current consumers to achieve maximum satisfaction among
future consumers.
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Objectives:
The objectives for our research project include:
Determine how off-campus students perceive the meal plan program

Determine what current and previous users know or do not know about the
current meal plan program

Survey current on-campus students using the program
Find likes and dislikes of current students
Determine what previous users did or did not like about the program
Find the most effective routes of communication to on-campus students
Market the meal plan program to community members
Increase the ways of determining satisfaction among current users
Use social media to measure and inquire about students satisfaction with the
program
Research Methods:
The research design that our group is using is a descriptive design, as our group
will be collecting data in order to help our client, Campus Dining; by attracting more
commuter students, faculty and staff members. The methods that our group will use are
varied in the hope that we can encompass all of the people who we want information
about in a variety of ways in order to bring Campus Dining the best information that can
be obtained.
One of the ways we will research is by surveying people of various backgrounds.
Our group will send out surveys, mainly through email, social media and finally word of
mouth. By emailing students and others in the Maryville community we can accurately
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and easily determine how people view Campus Dining and what steps can be taken to
solve the challenge put before us. By surveying a number of people across many ages
and housing accommodations, we can start to see what actions can be taken to help
Campus Dining. Using the group members combined presence on social media, by
posting the link to our survey, many of our friends and followers have access to taking
the survey. Finally, we will use word of mouth to spread that we are surveying people
about Campus Dining.
Relevance to Major:
Working for Campus Dining through this project is relevant to the group as it fits
in with the objectives and goals of students in marketing or business management
majors. Students who plan to go into marketing need to know how to accurately collect
data, read it, and be able to organize and present it as well. Marketing Research is a
great class for practice in that regard, as this work can be used as examples in
portfolios that can be used in job interviews; and be used to answer tough interview
questions. Students who are not marketing or business management majors can also
benefit from this project as it offers experience in working with a real world clients and
working in a group setting.
Validation of Research:
Our team will conduct an electronic survey that will have full accuracy and
authentication through validation. The survey will be reviewed through three separate
and professional sources that will help to validate the research conducted. The three
sources will include the Marketing Research class, our instructor, Dr. Deb Toomey, and
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finally our client, Kristy Neth. The validation will help to make sure our survey and
research was used to help better the Union through adjustments made from research
that was found.
Public Outlets to Present Results of Research:
The results of the research will be presented to two different public outlets. The
first public outlet will be a formal presentation in the form of a paper submitted to Kristy
Neth, our client, and Dr. Deb Toomey, our instructor. The second outlet will be an oral
presentation given to Dr. Toomey and Kristy Neth.
Timeline:
September 3rd
Meet with client
September 4th
Draft Booth Proposal Due
September 9th
Group Review of Proposal
September 11th
Group Work Day
September 16th
Booth Proposal and Client Form Due
September 18th
Draft Survey, Cover Letter and IRB

Proposal Due
September 23rd
In Class Validation of IRB and Survey

Instruments
September 25th
Individual Group Meeting

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September 30th
Final Survey, Cover Letter and IRB

Proposal Due
October 7th
Google Docs Electronic Survey and Draft
October 9
Formal Hypothesis Due

Group Meeting Day
October 14th
Library Research Day
November 6th and 11th
Group Meeting on Data Analysis, Data
November 13th
Collection Ends and Analysis Begins

Draft Presentation Due
November 18th and 20th
Class Presentations
December 1st-5th
Final Presentations and Projects Due
th
Budget
Campus Dining informed the team that they will not have a budget expense
because the team is planning to use an electronic survey, but it could be flexible with
other ways of rewarding the survey participants, such as, Complete the survey and be
entered into a drawing to win $20 Bearcat Dollars. etc.
**All research involving human subjects must be approved by the Human
Subjects Committee; all research involving laboratory animals must be approved
by the Animal Welfare Committee.**
Does this project fall under either of the above criterion?
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YES _____
NO __X___
If so, attach a copy of the committee approval.
IRB Proposal and Approval
Request for Exemption from Review of Research to the

Institutional Review Board for Research Involving Human Participants
Northwest Missouri State University
Attention: Form must be typed. Hand written forms will not be accepted.
DATE: 9/17/2014
NAME(S) OF INVESTIGATOR(S): Courtney Young
CAMPUS ADDRESS: 318 s Mulberry st. Maryville, Mo 64468
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E-MAIL ADDRESS: s512051@mail.nwmissouri.edu
CAMPUS PHONE: 816-237-6613
UNIVERSITY DEPARTMENT: Department of Business
ADVISORS NAME AND ADDRESS (IF APPLICABLE):
Dr. Deborah Toomey, Colden Hall 2665, x1053
PROJECT TITLE:
A study of commuter students perception of Northwest Missouri States campus dining.
SUMMARY OF PROJECT:
campus they are not. Commuter students and community members involvement in the
campus dining program is low. This is where the Campus Dining department requires
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consumers. We also aim to find the most effective way to communicate with current
students using a meal plan to determine their levels of satisfaction. We aim to survey
various students of different backgrounds in the form of e-mail surveys, social media,
and word of mouth to inquire how satisfied they are with the current meal plan program.
By questioning how much current students and community members truly know about
the meal plan program, we can better determine ways to relate to all individuals who
may be interested in the meal plan program. The members of the Campus Dining
department and our marketing research team will investigate about the likes and
dislikes of previous and current consumers to achieve maximum satisfaction among
future consumers.
EXEMPTION CATEGORY:
Consult the document INSTRUCTIONS FOR EXEMPT RESEARCH. Using categories
under Section II: Exempt Research Categories, list the category of exempt research
activity that applies to your project. Read each category carefully, if your research does
not fit under a category listed, you must submit your proposal to the expedited or full
review process of the Institutional Review Board.
Remember that:
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Studies that involve minors and utilize survey or interview procedures are not
eligible for exemption.
Studies that involve the observation of minors are eligible for exemption only
if the researcher does not participate in or manipulate the activity being
observed.
CATEGORY: 6
EXEMPTION CRITERIA:
1. If your project uses a questionnaire or structured interview, attach a copy of the
forms to this application. Have you attached documents?
YES
2. Are all questionnaires prefaced with voluntariness and confidentiality issues written
into questionnaire or verbally given to participants? (See section III of the document
INSTRUCTIONS FOR EXEMPT RESEARCH)
YES
3. Are privacy concerns and confidentiality procedures outlined for participants in a

written or verbal form (as evidenced by attached documentation). If verbal, enclose a
copy of the script.
YES
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4. If students or other vulnerable parties have a relationship with the researcher (e.g.
professor/student), are steps taken by the researcher to avoid coercion (e.g. primary
researcher has an assistant gather data)?
YES
5. Age and number of participants (See section III of the document INSTRUCTIONS
FOR EXEMPT RESEARCH)
(NOTE: If participants are children under age 18 and the researcher is an agent
outside the education system, research cannot be considered exempt and either
expedited or full review is mandated by law).
Adults (age 18 and over):
Minors (under age 18):
Number: 2000
Choose an item.
Choose an item.
Number: 0
6. If minors are involved, are you functioning in the role of teacher for these
participants?
Choose an item.
Describe the nature of involvement of human participants (personal Interview,

questionnaire, educational tests, etc.) AND the reason you believe this is an exempt
project (Consult the document INSTRUCTIONS FOR EXEMPT RESEARCH).
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If using Category 1, be sure to explain how your project relates to instructional

techniques, curricula, or classroom management method.
If using Category 4, be sure to explain how you have access to a preexisting data base
and how the data will be managed throughout the project.
HUMAN PARTICIPANT INVOLVEMENT:
As a group we plan to get our electronic survey out to our target audience through
both email and social media. Northwest Missouri State offers a full email list of all
students and faculty which will be our main source. As for community members that are
not affiliated with the school whom we would like to get information from we will use
social media. An incentive will be offered courtesy of Northwest Campus Dining. To
obtain a winner for the incentive drawing we will ask each participant to enter their email
address on the survey. That way we will not know the identity of the answers and we will
be able to contact that person.
I affirm that all materials submitted are accurate and that the statements I have
made herein are truthful, to the best of my knowledge.
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Survey Instruments
Cover Letter
Dear Students, Faculty and Staff
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You are invited to participate in a confidential research survey regarding Campus

Dining. This study is being conducted by the Marketing Research class and Aramark
Campus Dining at Northwest Missouri State University. The purpose of this study is to
determine how to better cater to commuter students, along with faculty and staff. You
will be asked to complete an electronic survey. Your participation is voluntary and you
are free to withdraw at any time. Your relationship with Northwest and Aramark Campus
Dining will not be damaged if you choose not to participate. The survey should only take
five minutes to complete. To start, please click on the survey link
https://docs.google.com/forms/d/1heK9Yg5SB-bVcORLnS18_XhMo7qb1DN-TgdmQTueHo/viewform
The information that you provide will help us determine how to make Campus Dining a
better experience for all.
The above survey has been approved by the Department of Business
Institutional Review Board and the Northwest Institutional Review Board. Any concerns
with this survey should be directed to the Business IRB chair, Dr. Deborah Toomey at
debs@nwmissouri.edu or the Northwest IRB chair, Dr. Patricia Drews at
drews@nwmissouri.edu.
Thank you for your participation. If you have any questions do not hesitate to email our
members for clarification:
Katelyn Addison (s510819)
Page | 90
Lara Dennis (s516771)

Jacob Lueck (s511502)
Nathan Sullivan (s511893)
Courtney Young (512051)
Survey questions
Thank you for taking a few minutes out of your day to complete the Marketing Research
class survey to help better improve Campus Dining. The survey is voluntary and you
can exit whenever you want. Please answer the following questions to the best of your
ability. Click Submit when completed.
1.
Are you currently enrolled as an on-campus freshman at Northwest Missouri State
University? (If No then the survey is over, If Yes continue to question 2)

Yes (1)
2.
No (2)
Prefer not to respond (3)
Do you have a Northwest Campus Dining Meal Plan?
Yes (1)
No (2)
3. Do you live on campus at Northwest Missouri State University?

Yes (1)
4.
No (2)
How many times per week, on average, do you eat at one of the retail locations on
campus?
0 times
1-3
4-6
7-9
10-13
14
Prefer
Page | 91
per
times
times
times
times
times
not to
week
per
per
per
per
per
answer
week
week
week
week
week
Starbucks
Papa Johns
Chick-Fil-A
Einstein Bros
Red Mango
P.O.D.
Essentials at
Forest Village
The Jones
Any campus
vending
machine
5.
Are you aware of the promotional campus dining events such as themed meals,
monotony breakers, and limited time offers?

Yes (1)
No (2)
(If no, will not answer question 6 or 7, will go directly to question 8. If yes, will go on to
answer 6.)
Page | 92
6.
How did you hear about the promotional campus dining events? Check all that
apply.
Yes
No
Prefer not to respond
Email
Signs
Northwest Homepage
Fliers on campus
Electronic ads on campus
Radio
Friends
Professors/faculty
He Missourian
Social Media
7.
What promotions are you aware of hosted by Campus Dining?
8.
How often do you leave campus during class hours (8am-5pm) to eat at a
restaurant?
a.
0 times a week (1)
b.
1-3 times a week (2)
Page | 93
c.
d.
e.
f.
14 or more times a week (6)
g.
9. Would you consider the following to be a disadvantage of eating at Campus Dining

locations?
Yes
No
Price
Parking
Hours of Operation
Food options
Quality of food
Convenience
Waiting period
Social media
10. How would you rate the overall quality of the food provided by Campus Dining?
a.
Very Poor (1)
b.
Poor (2)
Page | 94
c.
Fair (3)
d.
Good (4)
e.
Very Good (5)
f.
11. How would you rate the variety of options provided by Campus Dining?
a.
Very Poor (1)
b.
Poor (2)
c.
Fair (3)
d.
Good (4)
e.
Very Good (5)
f.
12. What is the most effective way Campus Dining can communicate with you? (Email,
flyers, social media, etc.)
13. What further improvements would you like to see in Campus Dining as a whole?
14. What is your age?

a.
18-21 years old (1)
b.
21-24 years old (2)
c.
25-30 years old (3)
d.
30-40 years old (4)
Page | 95
e.
40 and above (5)
f.
Other: (6)
g.
15.
What is your classification at Northwest Missouri State University?[T10]
a.
Freshman (1)
b.
Sophomore (2)
c.
Junior (3)
d.
Senior (4)
e.
Graduate Student (5)
f.
Faculty member (6)
g.
Staff member (7)
h.
Other: (8)
i.
Please click the Submit button when you are finished answering the survey questions.
Thank you for completing this survey!
Open-Ended Question Answers, Feedback and Results

What promotions are you aware of that are hosted by Campus Dining?
$5 Fridays in the Commons

$5 Fridays, Birthday Bashes
Adding money at a discount
Birthday bash
Birthday parties, country themes, holiday themes
Page | 96
Birthdays, Holidays
Block Plan Promotion
Chance to win $1000 for doing a survey
Coupons offered if meal plan is purchased in a limited time offer, as I did with
mine.
Deals on flex dollars, international themed meals, coupons
Deals when adding Dining Dollars
Different types of different foods
Exhibition station, meal exchanges, coupons
Extra dollars if you add so many flex dollars to your account.
Flex bucks if you buy so many punches
Free $15 flex dollars with 25 swipes
Free bagel Friday
Free bagel Friday; themed days in the Bearcat Commons;
Halloween night
How bad the food is
I am not aware of any promotions hosted by campus dining
If you spend X amount of dollars you get X amount of dollars free
Meal exchange, specials
Meal exchanges
Meal plan deals
Meal Plan Deals
None
None
None
None
None
None
Not a lot
Papa Johns specials
Pay $100, to get like $10
Philly cheese steak and chicken nugget wrap
Posters and Emails
Raffles
Sandwich days, country themed meals
Soft pretzels
Special day for Indian food
The international meal days
Themed meals
Page | 97
Themed meals
Themed meals (Thanksgiving) and add money to your account by doing
something
Themed meals and deals when buying meal plans
Themed meals, coupon and discount offers
What is the most effective way Campus Dining can communicate with you?
(Email, flyers, social media, etc.)
All that was stated above

Better food!
By emails and social media
Don't communicate with me
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Page | 98
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
Email
E-mail
E-mail
E-mail
Email and flyers
Email and social media
Email and Social Media
Email and Social Media
Email is easiest, but I am also most likely to delete it as junk mail. Probably a
flyer.
Email n social media
E-mail or Social Media
Email works
Email, and flyers
Page | 99
Email, but not the emails I get now--I have no idea what they're talking about (I
don't know what a "Block Plan" is, I don't know what "Flex Dollars" are.) I haven't
eaten in the updated area since the renovation--no idea what's there.
Email, flyers
Email, social media
Email, social media
Email, social media
Email, social media
Email, social media
Email, social media, and flyers on different parts of campus
Email, social media
Email.
Email. Should consider a text option.
Email; Social Media; Campus Dining Website;
Emails
Emails
Emails work to an extent, if I have a lot I would ignore one from campus dining,
but at least I have the option to go back and look at it.

Face to face communication or a feedback/suggestions box would be ideal,
students too often just delete emails that they deem unimportant at face value
without reading them over (myself included). Social media would be great but
most students aren't interested in spending their time on social media checking
out a campus dining profile, in my opinion.

Facebook
Flyers
Flyers
Flyers
Flyers
Flyers
Flyers
Flyers
Flyers
Flyers of upcoming events are nice such as the calendar near the entrance or the
Commons. Social media updates are helpful as well.

Flyers twitter
Page | 100
I prefer the signs that they have up.

I think flyers and signs at the place I am getting food or drink is the best way.
If anything it would be by email
Mostly by email and flyers around campus.
Nothing.
Posters in the union
Probably email because I am pretty social media illiterate besides Facebook
Radio/TV/newspaper
Signs
Social media
Social media
Social Media
Social media
Social Media
Social Media
Social Media
Social media
Social Media
Social media
Social media
Social media
Social media
Social media
Social media
Social media
Social media
Social media
Social media
Social media
Social Media
Social media
Social media (Facebook)
Social media and email
Social media and Emails
Social media or bearcat alert texts.
Social media or email.
Social media or email.
Social media, e-mail
Page | 101
Telling me what's for lunch so I don't waste swipes on bad grill cheese
Text message
The prices isn't worth the food nor fits the college budget
Through email would be the easiest way
Through social media
Why worry about communicating about the low quality, high price, unhealthy, and
limited options of the food?
What further improvements would you like to see in Campus Dining as a whole?
A larger variety in Bearcat Commons would be nice. It seems to be the same

daily. Also, many of the changes made between last spring and this fall were for
the worse. They did not make the food better or the experience more enjoyable.
A larger variety of healthful foods. Perhaps whole wheat pasta, different salsas,
rotating items on the salad bar, different breads at the sandwich stations
(pumpernickel, rye, potato)

A Taco Bell wouldn't hurt.
Aladine was actually REALLY awesome, the addition of the cereal and waffle
makers was fantastic. I understand that there wasn't much of a choice to make
this buffet style but just a makeover can't hide the flaws. The food honestly
doesn't taste as good. I don't know what it is but it doesn't sit right with a lot of
people
The Menus should not move, they should be like how The Grill menu was two
years ago when it was so vibrant and the options didn't change screen so I didn't
have to awkwardly wait around to see what was at each station during lunch rush
hour
We should really be able to request TWO or more servings of things. We are
college kids, we can handle knowing how to feed ourselves. Being able to tell the
Page | 102
person working that you would like two servings lets us acknowledge that we
understand what a serving is and that we want two because we are extra hungry.
Campus Dining wants to hear all the feedback but I see no changes. Even a
simple statement as to WHY you can't change something would be the better
than nothing.
Also, how can you put a limit on how much to serve us but have a buffet of
desserts... that's honestly absolutely stupid.
I really hope this goes to campus dining... please please please!

Allow students to sit with friends downstairs even if they aren't eating.
Better advertisement
Better and more fresh food. Also making it allowable to students who get food
upstairs to be able to sit downstairs in the dining area with their friends.
Better food
Better food
BETTER FOOD
Better food and more options
Better food and more options
Better food for vegetarians
Better food quality and options. There should also be better accommodations for
food allergies such as dairy. I have a hard time finding decent food that won't
make me sick.
Better food, better portion sizes (bigger or more.)
for instance, what college student only eats 6 chips or 5 chicken nuggets? they
clearly need more, and in a more timely fashion.

Better food, like the last union, destroyed the union by upgrading it. Worst idea
that they could've came up with, with the poor quality food that they provide now.
What a joke the union is now.

Better hours - who decided the Station should be open only after 4?!?
Page | 103
Better quality
Better quality
Better quality food and more variety
Better quality food, healthier options, and lower prices. If anything lower the
prices. Also the station's hours. The station used to be a great option for
students wanting to get a quick breakfast on their way to class. Also it used to
provide more options for students to cook on their own.

Better quality food, wider variety of healthy options
Better quality food.
Better quality food.
Better quality in food. Go back to the old Campus Dining
Better quality in the union downstairs
Better quality, Bearcat Commons cheaper
Better salad and soup options
Breakfast bar all day long
Bring back better options such as last year.
I.e. Quiznos, twisted cactus, pizza in the union, coffee shop in the union
Bring back good-for-you meals (or similar weight management meals); improve
the variety of fruit available; get rid of that horrid place where you clean and
return dishes -- it smells and I end up with sticky hands and no way to clean them
there.
Bring back the old Union.
Bring back the real queso dip. The stuff they have now tastes like vomit. Also I
would like to see more healthy options. Like whole wheat pasta at the pizza
place. And the daily soups are disgusting. How about some normal soups? They
used to have the best potato soup!

Change it back the way it was with Twisted Cactus, the Wok, etc.
Change the meal plan back and have to go cups without paying for them
Change the meal plan back where you can use it in the station and change the
union back to where there is the individual places to eat instead of the buffet
Change the union back to the way it used to be
Chicken biryani, noodles, manchuria
Page | 104
Consistency in the availability of to go meals like wraps and salads. Sometimes
there are good options, some are high fat/high carb.

Consistency in the food. The same items is drastically different depending on
who is the one preparing it. That's probably not good.

Don't force kids that live on campus to buy a meal plan just as a profit center to
the University and Aramark. Changing pizza flavors and chicken strips to nuggets
isn't "changing the food daily" there it's the same food day a day out with slight
deviance. Also give the kids what they want portion wise they're paying a
premium for the meal plan so they should get as much food as they want. The
line that you guys use "just come back through line to get more" is a joke.
Double cheese burgers
Even more variety of salad dressings as well as entrees.
Everything offered is a carb and comes from a can or a bag. It's ironic that you
promote health and wellness amongst students when the food you offer is far
from healthy.
Food quality should be improved
change the menu
add Indian cuisine

Get rid of the buffet deal and bring back JW's, Quiznos, and all the other good
stuff
Gluten free food!
Go back to the Quiznos, Noodles, Wok, etc. from a few years ago.
Go back to the way the union used to be.
Going back to the old union
Going back to the old union style would be great! Since the food sucks now.
Have more options and variations of food. Do not have the same thing served
every single day it gets old.

Have the people who clean the tables not clean them while I'm sitting there
oh and diced tomatoes at the salad bar
Page | 105
Having entrees open more often
add chipotle
Healthier foods. More whole grains and such
Healthier options
Higher quality standards
I am disappointed that one cannot go into the main area anymore and select
what they want and then pay for those items instead of now being forced to pay a
set entrance price. My family and I used to enjoy eating at least once a week
there and have now stopped.

I dont know
I don't know
I got rid of my meal plan last year and moved off campus because I was so
annoyed with the new meal plan set up and the food at the Union. The only
change I like is Starbucks. I would eat there more often if there was better food
and more convenient options. For example, I used to stop by Bearcat Commons
to grab a salad, but now I can't do that. Now I have to wait in line and bring that
stupid carryout box.

I had to get rid of my plan because they didn't have enough options for
vegetarians. While everyone believes that there is a vegetarian option at every
station, sometimes the "vegetarian" option at the Tex-Mex area was made with
chicken broth or the grill was out of veggie burgers. That narrows my options
even further and it gets old after the same few options every day, every week.
I just want edible food and variety
I liked campus dining better when we had noodles, Quiznos, and all of those
places, I do not like the set up currently.

I liked it the way it was before they changed it all - there was better food and
more convenient to grab food and go when you needed to.

I liked the old way before they changed it. The food has poor quality
Page | 106
I liked the old way better. I used to run in and just grab something light, say hello
to Donna, and be on my way.
It is so impersonal now, and the option of just getting something light is gone.
I only have a semester left, so I have seen a lot of changes to campus dining,
most are for the better, but I still prefer the old system.
I would like more condiment options.
I would like to feel like I'm eating food that wasn't frozen. Even if it hasn't been
frozen, the food doesn't seem like someone cooked me a meal.

I would like to have an India cuisine station because there are lots of Indian
students.
I would like to see more variety in options. I get that we rotate food at two places,
but it is always the same food. Honestly, I wish there were more sauce options at
the sandwich place and more toppings at the Tex-Mex place, like: olives, limes,
cilantro, jalapenos, etc. I also wish they always had the white rice as an option. I
also wish we had fresh veggies that weren't cut up to go in a salad. We have
fruit, why not whole veggies?

I would like to see more variety of options
I would like to see the old meal plan back with JW's Grill and Quiznos.
I would like to see the prices go down. I don't have a meal plan so I have to use
my own money. And when I'm between classes and don't have the time to go
somewhere else and eat, I choose not to eat because I can't afford it. And I can't
afford to get a meal plan.

I'd like the commons to revert to its prior system. The food was better quality and
a lack of a sub style place is disappointing.

Improvement in food quality, improvement in effectiveness of payment (swiping
in), improvement of effective use of technology (like to have the current balance
thing actually work online)

Indian cuisine, food to be spicy
Page | 107
It is too expensive to go downstairs and eat at the food court. I don't eat enough
to make up for what I spend

Just have more options and food be of better quality
Keep the different stations open later in the union. Improve the quality of food.
Have better service. I went to eat at 9pm because the other day because I work
until then and almost everything was closed and there was no ice in any of the
drink machines. I honestly do not feel like campus dining is worth what we pay
for it. It is my least favorite part about attending school here.

Larger food proportions
better food
Larger portion sizes and better quality food
Last year there was way more of a variety of food options. I feel like this year
every station serves the same things every single day.

Later hours, cheaper retail stores
Less pricey
Listen to the things students are saying. There have been a lot of complaints and
almost no changes. I wish our campus dining could recognize that the only
reason they are getting business is because people are forced to buy a meal
plan when living on campus. If they had to truly compete with the other dining
options in town I don't think they would be doing very well.

Loved the sandwich day! Should do it more often.
Make the food of better quality, lower the ridiculously high prices, improve the
range of food options, provide healthier alternatives, and have more locations so
that people no longer have to struggle with either waiting for their food or parking
anywhere close to where food is provided. Also, allow students to actually enter
the union just as a seating option. The past few years, before the renovation,
people would come to the union to not only eat, but to wait for classes/socialize.
The union used to be a viable option not only for meals, but to relax between
Page | 108
classes. In its current state, it is neither of these things. We have seen continual
and increasingly detrimental changes to campus dining, and I for one would not
recommend dining on campus with the current state.

Make the portions larger and find a quicker way for people to get food, also the
price is ridiculous.
More common food, home cooking
More food options and the food to be hotter and not just warm.
More food variety and a larger meal exchange. Also rotate food in the union
more, it seems like its the exact same food day in and day out.
More late night options. Grill and Tex-Mex open later rather than the salad
bar...who wants a salad at midnight? I want tacos and nuggets.
Open the station before 4pm...some days I want Papa John's for lunch at noon.
More meat and main food choices
More meat for people who are not vegetarian. More favoring in the food and
different food instead of have repeats every week.

More of a variety
More Options
More options
More options
More options
More options
More options
More options and better quality. There should be more options around campus to
use your meal plan because there isn't anything near the high rises and it takes
ten minutes to walk to get food. The station doesn't use meal plan money, so it
costs extra and I'm not going to spend extra money when I'm already forced to
buy this bad meal plan for the union.

More options open later
Page | 109
More options, I liked the old dining system a lot more, seemed like there were
always more options and bigger portion size so I didn't have to go back multiple
times
More options. Its the same stuff each day. The fruit needs to change.
More options. The whole wheat tortillas should come back!
More restaurants
More selections the commons
More space for seating
More variety
More variety and quality especially in the Bearcat Commons
More variety every day, more specials
More variety in food
More variety with fruits and vegetables.
More variety, as a vegetarian I get very burnt out over my options.
More variety, eating the same things everyday gets to be boring. Eventually you
do not want to eat there anymore. I would like to see the salad bar be extended
back to its original length. There were many healthy options on the salad bar
that are no longer available.

More variety, maybe have daily specials.
More vegetarian options
N/A
New food options
None I can think of at this point.
Not a swipe system, i would eat a whole lot more in the commons if it were a la
carte
Nothing I think it is pretty good. Some different stores might be nicer to have.
Open up the cafeteria for people to sit in again.
Papa Johns should be open earlier. I wish there could be parking so I could stop
by and grab something but I know Campus Dining has no control over that.
Provide Indian food
Quality increase and price drop
Quality of food, more options, and local food.
Real ice cream somewhere besides in the Commons.
Page | 110
Really miss JW's. It was a great social location and served a wide variation of
great food and required no "swipe in" just paying like normal. Something similar
to that would be fantastic for campus dining as I have heard a lot of other
students complain about the absence of JW's since the remodel.

Shorter wait periods, more retail areas
Stay away the buffet down stairs because no one likes it as much as it was
before.
Stop being a rip off
Switch up the meals. It gets boring having the same thing every day
Take it back to the old union, with higher quality and less options or keep the
options and raise the quality of the food, bring in newer vendors who dont suck.
The food is horrible and it is obvious that it is on a three or four day rotation. It
gets so old eating the same bad food every day.

The thing I would like to see is Aladine come back instead of swipes. I like the
layout of the new union. It is very nice, but I would like to see the old system back
instead of the buffet system. The food choices were much better and the quality
was much better.

Totally changed. It's awful
Trays are needed in the student union since multiple plates are required to eat at
more than one station in the commons.

Variety
Variety & quality of food on the first floor of the union. The meal plans aren't well
liked with the changes made; previous meal plan seemed more suitable when I
lived on campus.
Wait time at Chick Filet is long
Well, I opted in as a faculty member for the $125 in dining dollars at the start of
the semester, and it took two months for that to appear on my account. It's so late
in the semester when it took hold I doubt I'll use all of it. That's poor
management.
Page | 111
What I would like to see done is different options each day in the buffet portion of
campus dining. The food that they serve is not only not very appetizing but it is
the same exact thing every single day.

Where do I begin? First, I am paying for this service and the food. If I ask for
more food, I better get more food. The fact that I have to go to the back of the
line is absurd. I already waited my time in line and for you to only give me 5
chicken nuggets and refuse to give me more is completely wrong. I am paying for
this, give me my food. Second, tying in with my first point, because of doing this
your making/keeping the lines ridiculous wrong. Now I know you cant control
how many people come in to eat, because on Tuesdays and Thursdays at noon,
its packed, and thats great. So when I already have to wait in line for 10 minutes
to get my food, I do not want to have to constantly come back and get more food
and wait another 10 minutes. Which brings me to my third point, I cant just come
in to the union in between classes and grab a quick bite then go to class. You
have to have more than 30 minutes of your time available to go eat. Which when
compared to the old union, is completely inconvenient. Fourth, the food is
terrible. Now Im not asking for a 5 star restaurant kind of food, but when this is
how I am supposed to eat while at school, I expect it to be more than just quickly
thrown together or left overs. Put a little extra time into cooking our food or spend
a little extra money to get better quality food. Now, my fifth and final point and
the one that makes madder than any of these others. I do quite a lot on campus
and have a pretty full day. So sometimes, Im not getting the chance to eat till
after 9 p.m. So, when I go into the union to eat, I expect everything, or at least
something to be open. Everything is closed. Last year, at least the grill was open,
Page | 112
which was fine. Going back to my point about paying for this, so therefore
everything should be open until the entire union itself closes. I do not feel like Im
getting what I paid for especially since everything is closed after 9. The union
does not close till 1 a.m. so therefore, nothing in there should be shut down until
1 a.m. I thought the union last year was bad, it is completely worse this year.
Would feel better if we have some Indian food specials like chicken biryani
chicken tikka masala, tandoori chicken etc., as there are a lot of Indian students.
Page | 113

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Table of

A Study of Commuter Students

Client: Northwest Missouri State University Campus Dining

Senior Management/Marketing Major

Senior Marketing Major

Senior Management/Marketing Major

Senior Management/Marketing Major

Senior Advertising Major

Executive Summary ..................................................................................................3

Surveys were developed in a Google document and sent to approximately 2000

Through careful consideration and analysis, the Marketing Research group

complete dining transformation was implemented. However, the Campus Dining

Money is automatically billed to students University

Choose from any of the resident plans

Research Methods and Procedures

Analysis and Findings

Survey Response Rate

Individuals Who Completed the Survey

Unexpectedly, 95% of the survey respondents do not go to Chick-Fil-A on a weekly

The following information shows the disadvantages of Campus Dining.

Analysis: When analyzing classifications of students and faculty at Northwest

Promotional Event Advertisements

particular promotional event. Increasing participation of this survey can be done by

Missouri Western Missouri State University. (2014). Welcome to Missouri Western

A Study of Commuter Students Perception of Northwest Missouri States Campus

Katelyn Addison, 919353210, Senior, Business Management/Marketing, S510819

Jacob Lueck, 919378959, Senior, Business Management/Marketing, S511502

Client: Campus Dining

Faculty Sponsor: Deborah Toomey

Determine how off-campus students perceive the meal plan program

current meal plan program

Meet with client

Draft Booth Proposal Due

Group Review of Proposal

Group Work Day

Booth Proposal and Client Form Due

Draft Survey, Cover Letter and IRB

In Class Validation of IRB and Survey

Individual Group Meeting

Final Survey, Cover Letter and IRB

Google Docs Electronic Survey and Draft

Formal Hypothesis Due

Library Research Day

November 6th and 11th

Group Meeting on Data Analysis, Data

Collection Ends and Analysis Begins

November 18th and 20th

Final Presentations and Projects Due

If so, attach a copy of the committee approval.

IRB Proposal and Approval

Request for Exemption from Review of Research to the

E-MAIL ADDRESS: s512051@mail.nwmissouri.edu

CAMPUS PHONE: 816-237-6613

UNIVERSITY DEPARTMENT: Department of Business

ADVISORS NAME AND ADDRESS (IF APPLICABLE):

Dr. Deborah Toomey, Colden Hall 2665, x1053

3. Are privacy concerns and confidentiality procedures outlined for participants in a

Adults (age 18 and over):

Minors (under age 18):

Describe the nature of involvement of human participants (personal Interview,

If using Category 1, be sure to explain how your project relates to instructional

You are invited to participate in a confidential research survey regarding Campus

Lara Dennis (s516771)

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