ANALYSIS OF CUSTOMER SATISFACTION AT THE RESTAURANT REFORMA 9 - AGRONOMY COMPLEX
The notion of quality is an attribute of products and services that can be evaluated in terms of good or bad. Quality represents customer satisfaction through the best product at the most reasonable price. Modern culinary production, defined by the terms cook-chill = cooked and refrigerated, cook-fr...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Agricultural Sciences and Veterinary Medicine, Bucharest
2021-01-01
|
| Series: | Scientific Papers Series : Management, Economic Engineering in Agriculture and Rural Development |
| Online Access: | https://managementjournal.usamv.ro/pdf/vol.21_1/Art18.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | The notion of quality is an attribute of products and services that can be evaluated in terms of good or bad. Quality represents customer satisfaction through the best product at the most reasonable price. Modern culinary production, defined by the terms cook-chill = cooked and refrigerated, cook-freeze = cooked and frozen and sous vide = cooked and vacuum-packed, has emerged as a necessity of the modern times we are going through. In this paper, we aimed to analyze the degree of customer satisfaction within the Restaurant Reforma 9 - Complex Agronomia. We completed a questionnaire, which we applied to the restaurant's customers, between January and March 2020. Due to the fact that in March 2020 started the COVID-19 pandemic, and the restaurant was closed, we managed to apply only 60 questionnaires, some of which had incomplete answers. In this study, we received help from several students from the Master of Quality Management and Management in Agrotourism and Public Catering from our Faculty. The results of the study show that, although the restaurant is a student one, where many students from our faculty work, customer satisfaction with the quality of food and services is high. Unfortunately, the COVID-19 pandemic led to the closure of the restaurant for a long time, but managers have found modern solutions to partially maintain the business. |
|---|---|
| ISSN: | 2284-7995 2285-3952 |