The Quality of Restaurant Services

This work was guided by a bibliographic study, as the most appropriate methodological form for its development, with the main objective of an analysis regarding the concepts of service quality that can be offered in the restaurant segment. The criteria defined by Gianesi & Corrêa were observed for customer satisfaction and their perception of the quality of services. After the theoretical analysis it was sought to understand the importance of services in offering a differentiated service and maximum satisfaction, this decision will allow restaurant managers and other establishments that make up the food sector, to implement new actions for the development of continuous improvement, in the perspective of a true PDCA, or Planning, Execution, Control and Action. We tried to understand what is the best way to serve as a differential factor for a unique and memorable quality of service. It is hoped that this text can establish an essential milestone for any and all entrepreneurs in the restaurant and food service segment.

Autorentext

Claudio Mioranza PhD in Nuclear Tec. Nuclear Sciences IPEN/USP (2009), Master in Business Administration (1997), Abschluss in Wirtschaftswissenschaften (1987) und Business Administration (2018), Associate Professor an der State University of Western Paraná - UNIOESTE seit 1988. Raphael Teodoro, Hochschulabschluss in Betriebswirtschaft - UNIOESTE (2018).