中小学生菜品满意度评价分析数据

本数据的应用场景如下：1.食堂菜品优化：学校可利用学生对食堂菜品的满意度评价数据，识别高评分菜品（P≥0）并增加其供应频率，同时对低评分菜品（P＜0）进行口味或配方调整，以提升整体餐饮质量。2.家校餐饮合作：学校可通过共享菜品满意度评价分析数据，让家长和学生参与到学校餐饮服务的改进过程中，共同决策菜品选择和餐饮政策，增强家校之间的沟通和信任。3.教育项目开发：教育部门可以利用学生对菜品的满意度评价分析数据，来识别学生对学校餐饮服务的普遍看法，有针对性地开展健康和营养教育方面的工作。1.数据抽取与清洗：（1）数据抽取：从公司菜品综合管理系统中抽取中小学食堂的菜品打分数据，包括菜品名称、食堂编号、打分日期、用餐者ID、用餐编号、口味分、价格分、卫生分、服务分、营养分。（2）数据清洗：检查并修正任何错误的输入或缺失值；确认所有打分都在1到5分的有效范围内。
2.计算总体满意度：（1）用加权平均法计算每个菜品的总体满意度分数，公式为：总体满意度=口味分*a+价格分*b+卫生分*c+服务分*d+营养分*e；且a+b+c+d+e=1；（2）a-e为权重系数，反映了中小学生类型的用餐者及学生家长对菜品满意度不同评价维度的重要性的认识，基于市场调研并结合专家建议确定，其值不定期调整。
3.计算本菜品和所有菜品的历史平均总体满意度：（1）使用AVERAGEIF函数计算本菜品的历史平均总体满意度；（2）使用AVERAGE函数计算所有菜品的历史平均总体满意度。
4.计算P值：P值=本菜品历史平均总体满意度-所有菜品历史平均总体满意度。
5.分析P值并针对菜品提出改进建议：根据P值的正负对菜品提出改进建议，若P≥0，则为建议增加排菜频率，若P＜0，则为建议减少排菜频率或对菜品进行创新。

Application scenarios of this dataset are as follows:
1. Canteen Dish Optimization: Schools can utilize student satisfaction evaluation data on canteen dishes to identify high-rated dishes (P ≥ 0) and increase their serving frequency, while adjusting the taste or formula of low-rated dishes (P < 0) to improve overall catering quality.
2. Home-School Catering Cooperation: Schools can share the analyzed dish satisfaction evaluation data to allow parents and students to participate in the improvement of school catering services, jointly decide dish selection and catering policies, and enhance communication and trust between schools and families.
3. Educational Project Development: Educational authorities can use the analyzed student satisfaction evaluation data on dishes to identify the general views of students on school catering services, and carry out targeted health and nutrition education programs.

Data processing steps are as follows:
1. Data Extraction and Cleaning:
(1) Data Extraction: Extract scoring data of primary and secondary school canteen dishes from the company's comprehensive dish management system, including dish name, canteen ID, scoring date, diner ID, meal number, taste score, price score, hygiene score, service score, and nutrition score.
(2) Data Cleaning: Check and correct any incorrect inputs or missing values; confirm that all scores fall within the valid range of 1 to 5.
2. Calculation of Overall Satisfaction:
(1) Calculate the overall satisfaction score of each dish using the weighted average method, with the formula: Overall Satisfaction = Taste Score * a + Price Score * b + Hygiene Score * c + Service Score * d + Nutrition Score * e; and a + b + c + d + e = 1;
(2) The coefficients a-e are weight coefficients, reflecting the recognition of the importance of different evaluation dimensions for dish satisfaction among student diners and parents of primary and secondary school students. They are determined based on market research combined with expert advice and are adjusted irregularly.
3. Calculation of Historical Average Overall Satisfaction of the Target Dish and All Dishes:
(1) Use the AVERAGEIF function to calculate the historical average overall satisfaction of the target dish;
(2) Use the AVERAGE function to calculate the historical average overall satisfaction of all dishes.
4. Calculation of P-value: P-value = Historical average overall satisfaction of the target dish - Historical average overall satisfaction of all dishes.
5. P-value Analysis and Improvement Recommendations for Dishes: Put forward improvement suggestions for dishes based on the positive or negative P-value: if P ≥ 0, it is recommended to increase the serving frequency; if P < 0, it is recommended to reduce the serving frequency or innovate the dish.

搜集汇总

数据集介绍

特点

该数据集记录了中小学生菜品满意度评价数据，包含655条记录，每日更新，用于食堂菜品优化、家校餐饮合作和教育项目开发。