Assesing the Degree of Customer Satisfaction Regarding Food Services Quality in President Restaurant of Mangalia

Constandache Mihaela (), Nenciu Daniela Simona () and Condrea Elena ()
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Constandache Mihaela: „Dimitrie Cantemir” Christian University of Bucharest, Faculty of Tourism and Commercial Management Constanta
Nenciu Daniela Simona: „Dimitrie Cantemir” Christian University, Faculty of Touristic and Commercial Management Constanta
Condrea Elena: „Ovidius”University of Constanta, Faculty of Economic Sciences

Ovidius University Annals, Economic Sciences Series, 2015, vol. XV, issue 1, 492-496

Abstract: Improving quality is an essential objective of any service, in order to increase the efficiency of financial-economic activity, of competitiveness on domestic and foreign market. In the services industry, between productivity and profitability lays a close connection that can not be ignored. When consumers will realize quality differences of services offered to them, these differences will be reflected in the economic profits of enterprises providing tourist services.This work, is carried out to assess the quality of food offered by the Restaurant President of Mangalia, through SERVQUAL indicator, a special instrument of total quality management. Requirements in matters of service include quality in the perspective of its human and personal dimensions, often intangible and apparently difficult to measure, assess and quantify. However, certain elements of the service are quantifiable such as waiting time, frequency of service, number and nature of the services included in the price, etc.

Keywords: quality analysis; food services; quality improvement; customer satisfaction (search for similar items in EconPapers)
JEL-codes: L83 (search for similar items in EconPapers)
Date: 2015
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