The studies examine the dimensions of service quality and therelationship between the service quality and customer satisfaction at cafeteria in Satellite B Plaza in UiTM Puncak Alam Campus. A quantitative methodology was used to assess the service quality and customer satisfaction. The instruments used to gather the data was questionnaires. The structure of the questionnaires was closed ended ranking scale of 1-5 and distributed to 200 respondents using convenient sampling. It allow researcher to study on anybody who enter into the cafeteria which regarded as customer regardless whether they are student, staff, visitor or vendor or whether they perform any transaction or not with the cafeteria operator. The result from 100% rate of return shows that there is moderate level of satisfaction among cafeteria customer with the service provided. Besides that, the dimensions of service quality such as tangibility, responsiveness, empathy, assurance and reliability were a positive marked degree of correlation with customer satisfaction at cafeteria. By using Statistic software SPSS 19.0 Version, all five factors, namely, tangibility, responsiveness, empathy, assurance and reliability have significant effect on customer satisfaction that indicated to improve customer satisfaction. The most influential is responsiveness. Therefore, the cafeteria operators and UiTM management are supposed to improve the less influence factor. Ultimately customers would remain loyal to the cafeteria and this brings continued profitability and success in business in future.
