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Service Quality

C/M/1684. Customer Perceptions and Expectations of Service Quality in Restaurants

WORDS:
2450
DATE:
2010
PRICE:
29.99 GBP

The paper addresses the issues of food service quality explaining the analytical model of SERVQUAL as a tool to measures the gap between customers' expectations of service quality and the service they actually receive. Factors that influence consumers’ meal experiences in restaurants are outlined discussing their managerial implications.

 

KEYWORDS: Customer Perceptions, Restaurant Service Quality, food service, SERVQUAL,

 
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