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Restaurant Service Quality
Description
This book provides the outline on which how to build a restaurant service quality program forthe restaurants service operations. This book commence with an identification of the resaturant sector in India and basic level of service required for the various styles of restaurant service operations, the book goes to define quick service food market in India. This book is a blueprint you can use to develop a quality service program at the level you feel is appropriate for your individual operations. The book is largely for restaurant professional who are interested in the field of restaurant service quality and customer satisfaction. Several goals promoted our approach to this book. The level of service that customer expect from a restaurant will depend upon the many factors like atmosphere, convenience, accessibility, concept, menu variety, items selection, level of food service quality, physical facilities, surounding and price.The customer expect a certain level of service quality must be conisistent every time a customer patronize the restaurant. Many chapters in this book discuss to identify customer needs and expectations along with ideas how to meet them, factors responsible for customer decesion on return intention to the restaurant. Notwithstanding, how well-intentioned and determinned you are to inform yourself about how to become truly successful in today’s marketplace, more often than not you will find yourself deterred by the simple day to day functions of trying to run your business.
Table of Contents
About the Author’s ; Preface; List of Figure; List of Pictures; List of Table; List of Abbrevations; Introduction to Restaurant Sector in India; Quick Service Food Market in India; Service Quality and Customer Satisfaction in the Restaurant Industry; Factor Responsible for Customers Decision on Return Intention to the Restaurant; Guest Relationship Management that Drive Higher Customer Satisfaction and Retent; Subject Index