The food sector has recently witnessed great interest at all levels, as the issue of food service quality has become a matter of increasing global interest in an effort by hospital institutions to provide their food services with high quality to achieve the maximum possible customer satisfaction. This research aims to study the reality of food service quality in the public hospital institution in the Al-Aqsa Health Center for Primary Care and its relationship to customer satisfaction. The research relied on the independent variable of food service quality, which includes dimensions (technical capacity, ease of access to services, effectiveness, relationship between individuals, continuity) and the dependent variable of customer satisfaction. This study was able to conclude that the customer is satisfied with the services provided by the Union Food Industries Company, but he is not satisfied with the tangibility dimension, which requires developing food services in line with the needs of customers, by keeping pace with technological development by improving the material dimension.

Quality of service, customer satisfaction

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