Wang Jiamu

Based on our qualitative interviews with the three Clayton Campus students (Interviewee 1: an international female, Interviewee 2: an international male and Interviewee 3: a local female), the problems about the customer service, hygiene and health have been objectively summarized by us.

Primarily, we focused on understanding how the interviewees perceived customer service in the cafeteria, in order to discover the real problems existed in the service. At the beginning, the most general question about how they simply judge the cafeteria service, good or bad, has been answered by them. All of them recognized that the customer service is generally acceptable. One of them also point out that the service can meet his expectation, especially it is only a cafeteria. Then, we set three criteria about attitude, timeliness and understandability and helpfulness of the menus. First of all, two interviewees think that the attitude of service staffs is friendly and efficiently. Nevertheless, Interviewee 2 is not satisfied with some unfriendly service staffs in the Chinese restaurants. Secondly, a common problem about the timeliness has been mentioned by the three interviewees that they have to wait a little bit longer during the peak time. Lastly, the menus provided by café or restaurants are understandable and helpful for the local interviewee, as well as the international one who is from an English-speaking country. However, the menus seem to be useless for Interviewee 1 who comes from a traditionally Asian culture so that she sometimes needs to ask the service staffs for a specific introduction of some European and Aussie foods.

Additionally, we have questioned the three interviewees about hygiene of food and drink in the cafeteria. For the same question, three interviewees responded so differently. A friend of Interviewee 1 was working in the kitchen of a Chinese restaurant in the cafeteria and has told her that the food is not clean, but she lack of information to...