Study of customer service and the relationship with expenditure in restaurants SMEs
The economic units of the restaurant industry are important because they represent 12.2% of the total businesses in the country and contribute to the generation of two million jobs; unfortunately, they face difficulties such as the scarcity of financial resources, absence in the implementation of t...
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| Format: | Article |
| Language: | English |
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Academia de Ciencias Administrativas A.C.(ACACIA)
2025-06-01
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| Series: | Ciencias Administrativas Teoría y Praxis |
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| Online Access: | https://cienciasadmvastyp.uat.edu.mx/index.php/ACACIA/article/view/497 |
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| _version_ | 1849337501591797760 |
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| author | Luis Ángel Correa-García Juan Carlos Pino-Acevedo Miguel Ramirez-Sotelo |
| author_facet | Luis Ángel Correa-García Juan Carlos Pino-Acevedo Miguel Ramirez-Sotelo |
| author_sort | Luis Ángel Correa-García |
| collection | DOAJ |
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The economic units of the restaurant industry are important because they represent 12.2% of the total businesses in the country and contribute to the generation of two million jobs; unfortunately, they face difficulties such as the scarcity of financial resources, absence in the implementation of technology and informality, which are factors that limit the performance of these relevant companies and cause poor service. The objective of this research work is to study customer service and the relationship with expenditure in restaurants, to determine the variables that allow the continuity and increase of sales. The methodology used was quantitative and the hypothesis test was carried out through a multiple linear regression analysis. The results show that the variables: “treatment received, attitude of the staff and conflict resolution” and “authenticity of the business”, are significant in the business competitiveness. In this way, the research provides empirical evidence to the study of small and medium-sized enterprises in the service sector and to decisions-making to make investments.
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| format | Article |
| id | doaj-art-cb8da391634c4bb0b2bce8783ecb100c |
| institution | Kabale University |
| issn | 2683-1457 2683-1465 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Academia de Ciencias Administrativas A.C.(ACACIA) |
| record_format | Article |
| series | Ciencias Administrativas Teoría y Praxis |
| spelling | doaj-art-cb8da391634c4bb0b2bce8783ecb100c2025-08-20T03:44:39ZengAcademia de Ciencias Administrativas A.C.(ACACIA)Ciencias Administrativas Teoría y Praxis2683-14572683-14652025-06-0121310.46443/catyp.v21i3.497Study of customer service and the relationship with expenditure in restaurants SMEsLuis Ángel Correa-García0Juan Carlos Pino-Acevedo1Miguel Ramirez-Sotelo2División de Estudios de Posgrado e Investigación, Instituto Tecnológico de Zacatecas. MéxicoDivisión de Estudios de Posgrado e Investigación, Instituto Tecnológico de Zacatecas. MéxicoDivisión de Estudios de Posgrado e Investigación, Instituto Tecnológico de Zacatecas. México The economic units of the restaurant industry are important because they represent 12.2% of the total businesses in the country and contribute to the generation of two million jobs; unfortunately, they face difficulties such as the scarcity of financial resources, absence in the implementation of technology and informality, which are factors that limit the performance of these relevant companies and cause poor service. The objective of this research work is to study customer service and the relationship with expenditure in restaurants, to determine the variables that allow the continuity and increase of sales. The methodology used was quantitative and the hypothesis test was carried out through a multiple linear regression analysis. The results show that the variables: “treatment received, attitude of the staff and conflict resolution” and “authenticity of the business”, are significant in the business competitiveness. In this way, the research provides empirical evidence to the study of small and medium-sized enterprises in the service sector and to decisions-making to make investments. https://cienciasadmvastyp.uat.edu.mx/index.php/ACACIA/article/view/497ServiceRestaurantsSMEs |
| spellingShingle | Luis Ángel Correa-García Juan Carlos Pino-Acevedo Miguel Ramirez-Sotelo Study of customer service and the relationship with expenditure in restaurants SMEs Ciencias Administrativas Teoría y Praxis Service Restaurants SMEs |
| title | Study of customer service and the relationship with expenditure in restaurants SMEs |
| title_full | Study of customer service and the relationship with expenditure in restaurants SMEs |
| title_fullStr | Study of customer service and the relationship with expenditure in restaurants SMEs |
| title_full_unstemmed | Study of customer service and the relationship with expenditure in restaurants SMEs |
| title_short | Study of customer service and the relationship with expenditure in restaurants SMEs |
| title_sort | study of customer service and the relationship with expenditure in restaurants smes |
| topic | Service Restaurants SMEs |
| url | https://cienciasadmvastyp.uat.edu.mx/index.php/ACACIA/article/view/497 |
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