There are many types of restaurants that we can select from, from a traditional restaurant cafeteria service to a mid-morning take away service, through to a self-service service at midday or a buffet service at night. It is evident that all these ways cover needs that in some cases allow reducing consumption time, adapting the food budget to the most appropriate option at all times and, of course, seeking gastronomic pleasure.
La Tesis that is presented below has been developed as part of the final exercise of completion of studies to obtain the degree of Bachelor of Tourism by Leydis Elena Osorio Hernandez. To download it completely you can do it through the following link: Download button
In order to carry out this research, the author was supported by bibliographic searches, Insights documentary, consultations with specialists of the entity, surveys of workers, clients, and a checklist to know the behavior of gastronomic services.
All this allowed determining the causes that affect the quality of the catering service; those that directly affect the decrease in sales.
39 weaknesses associated with 9 fundamental aspects were identified (hygiene, equipment, supplies, physical conditions of the restaurant, the professionalism of the service, working conditions of the worker, job satisfaction, motivation and customer satisfaction); from which 11 improvement actions were proposed that would contribute to its increase.
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