Babcock University Medical Journal · Published 2026-04-01 · DOI 10.38029/babcockuniv.med.j..v9i1.665
Objective: A useful and inviting college cafeteria is a factor in the success of university students. This study assessed students’ perceptions and behaviour toward on-campus food operations. Methods: It was a descriptive cross-sectional survey, carried out at Babcock University, Ogun State, Nigeria, involving 450 respondents using multistage sampling. Descriptive analysis was used to analyse demographics, perceptions, students’ behaviour, and recommendations. Measures of association between the demographics and the students' perception were measured using the Chi-Square Test. Result: 51.1% of the respondents had a positive perception of the cafeteria food services, while 48.9% had a poor perception. The majority (74.7%) disagree that the food provided is palatable, and that the food does not offer good value for money (65.6%). About half of the students are not comfortable eating in the cafeteria because it is not properly ventilated (65.3%) and not conducive when eating (63.3%). 49.1% disagree that the staff maintains standard hygiene protocol while serving food, while more than half (53.3%) disagree that the staff are friendly and approachable and do not respond promptly to their complaints (62.0%). More so, 66.0% of the study participants disagree that the number of cafeteria staff is enough to satisfy the students’ needs. Conclusion: The study showed that a little above half had a good perception of the on-campus food services. Ambience, service quality, and meal options are significant determinants of the negative perception of on-campus food services. Expanding the cafeteria space to accommodate more students and training the staff will improve their perception.
Abstract from DOAJ. Public domain (CC0 1.0).
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