The impact of several service qualities on university students' overall satisfaction and perception level was investigated in this study. The main goal of this study was to evaluate the hostels' sanitary conditions, food handling and safety methods, and the expertise of workers working in the hostel's mess hall in order to prevent food-related disorders and diseases. A survey was carried out at four different University of Agriculture Faisalabad dorms, designated R1, R2, R3, and R4. Total plate count and swab test were used in the laboratory to analyze the microbial content of the hostels' water, crockery, and foods. For the microbiological analysis, a total of 16 hostels were sampled. A questionnaire was also created, with a sample size of 150 participants. Student satisfaction with several service quality and food quality features was average, according to the findings. Furthermore, all aspects of service and food quality were discovered to have a significant and beneficial impact on total student satisfaction. The basic parameters of the questionnaire were quality of food, service quality, atmosphere of mess hall, employee behavior and price of food. The highest mean values of TPC observed in water were 604.67±4.10 respectively. The highest mean values of TPC observed for crockery were 111.33±3.02 respectively. The highest mean values of TPC observed in food samples were 5771.3±1.5 respectively. According to the results of the survey, mess halls had difficulty in implementing hygienic conditions among employees due to poor levels of knowledge among some staff members, and microbiological contamination was also discovered in dormitory mess halls. Following the study, the staff was given some advice to help them improve their hygienic conditions and food handling methods in order to prevent food related illness incidents among students.

Keywords : Swab Test, Total Plate Count, Mean Value