Demand forecasting of meal in university dining services with short supply
This paper aims to examine the meal demand forecasting in a University Dining Service (UDS) with short supply. The research derived from low productive capacity problems faced in some campus of the São Paulo State University (UNESP), which do not meet all demand. To estimate the proportion of people...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Spanish |
| Published: |
Universidade Federal de Santa Catarina
2017-06-01
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| Series: | Revista Gestão Universitária na América Latina |
| Subjects: | |
| Online Access: | https://periodicos.ufsc.br/index.php/gual/article/view/41482 |
| _version_ | 1819053779969900544 |
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| author | Adriana Barbosa Santos Melissa Galdino Martos Julia Muchatte Trento Natália Soares Janzantti |
| author_facet | Adriana Barbosa Santos Melissa Galdino Martos Julia Muchatte Trento Natália Soares Janzantti |
| author_sort | Adriana Barbosa Santos |
| collection | DOAJ |
| description | This paper aims to examine the meal demand forecasting in a University Dining Service (UDS) with short supply. The research derived from low productive capacity problems faced in some campus of the São Paulo State University (UNESP), which do not meet all demand. To estimate the proportion of people truly interested in the dining services and to calculate the surplus of non-service, it was suggested a design covering a combination of statistical techniques such as multiple regression analysis, diagnostic tests measurements, ROC curve, supported by a market research with quantitative approach. With the utilization of these techniques combination, it was analyzed information based on socioeconomic profiles, menu requirements, reason for eating in the UDS, and the food habits of 544 academic people. After analysis, it was estimated a surplus of 311 daily non-services (78% over than offer). Most UDS users are undergraduate students in vulnerable financial conditions for food and residence; which use the UDS because of price; living near the campus; and are moderately demanding about the menu. The conclusions reinforce the relevance of contextual information about the service user in the demand forecasting model aiming to increase the estimate accuracy of quantity of non-service. |
| first_indexed | 2024-12-21T12:41:10Z |
| format | Article |
| id | doaj.art-d01b2437117b41f99a46d29b3f8dd9ed |
| institution | Directory Open Access Journal |
| issn | 1983-4535 |
| language | Spanish |
| last_indexed | 2024-12-21T12:41:10Z |
| publishDate | 2017-06-01 |
| publisher | Universidade Federal de Santa Catarina |
| record_format | Article |
| series | Revista Gestão Universitária na América Latina |
| spelling | doaj.art-d01b2437117b41f99a46d29b3f8dd9ed2022-12-21T19:03:47ZspaUniversidade Federal de Santa CatarinaRevista Gestão Universitária na América Latina1983-45352017-06-0110221022810.5007/1983-4535.2017v10n2p21027397Demand forecasting of meal in university dining services with short supplyAdriana Barbosa Santos0Melissa Galdino Martos1Julia Muchatte Trento2Natália Soares Janzantti3Universidade Estadual PaulistaUniversidade Estadual PaulistaUniversidade Estadual PaulistaUniversidade Estadual PaulistaThis paper aims to examine the meal demand forecasting in a University Dining Service (UDS) with short supply. The research derived from low productive capacity problems faced in some campus of the São Paulo State University (UNESP), which do not meet all demand. To estimate the proportion of people truly interested in the dining services and to calculate the surplus of non-service, it was suggested a design covering a combination of statistical techniques such as multiple regression analysis, diagnostic tests measurements, ROC curve, supported by a market research with quantitative approach. With the utilization of these techniques combination, it was analyzed information based on socioeconomic profiles, menu requirements, reason for eating in the UDS, and the food habits of 544 academic people. After analysis, it was estimated a surplus of 311 daily non-services (78% over than offer). Most UDS users are undergraduate students in vulnerable financial conditions for food and residence; which use the UDS because of price; living near the campus; and are moderately demanding about the menu. The conclusions reinforce the relevance of contextual information about the service user in the demand forecasting model aiming to increase the estimate accuracy of quantity of non-service.https://periodicos.ufsc.br/index.php/gual/article/view/41482Serviços de alimentaçãoGestão UniversitáriaPesquisa de marketingRegressão múltiplaGestão da qualidade |
| spellingShingle | Adriana Barbosa Santos Melissa Galdino Martos Julia Muchatte Trento Natália Soares Janzantti Demand forecasting of meal in university dining services with short supply Revista Gestão Universitária na América Latina Serviços de alimentação Gestão Universitária Pesquisa de marketing Regressão múltipla Gestão da qualidade |
| title | Demand forecasting of meal in university dining services with short supply |
| title_full | Demand forecasting of meal in university dining services with short supply |
| title_fullStr | Demand forecasting of meal in university dining services with short supply |
| title_full_unstemmed | Demand forecasting of meal in university dining services with short supply |
| title_short | Demand forecasting of meal in university dining services with short supply |
| title_sort | demand forecasting of meal in university dining services with short supply |
| topic | Serviços de alimentação Gestão Universitária Pesquisa de marketing Regressão múltipla Gestão da qualidade |
| url | https://periodicos.ufsc.br/index.php/gual/article/view/41482 |
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