The Quality of Catering Services in the Context of Hygiene and Customer Satisfaction

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F47813059%3A19520%2F16%3A00010608" target="_blank" >RIV/47813059:19520/16:00010608 - isvavai.cz</a>
Result on the web
<a href="http://www.vspj.cz/tvurci-cinnost-a-projekty/casopisy-vspj/studia-turistica" target="_blank" >http://www.vspj.cz/tvurci-cinnost-a-projekty/casopisy-vspj/studia-turistica</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The Quality of Catering Services in the Context of Hygiene and Customer Satisfaction
Original language description
The paper discusses the quality of catering services, with a particular focus on hygiene and operation of certification available in this area. The aim of article is to determine how to approach the operators of restaurants in Karvina to ensure the quality of catering services in connection with hygiene and customer satisfaction, and make recommendations for the implementation of new trend. The quality can be seen both from the customer's perspective and from the perspective of internal regulations, which focus on food safety. The need to promote special events in restaurants is based on the objective of ensuring a steady supply of customers. Restaurant operators know about it obviously and try to enrich their range of such products. In conclusion, we recommend the implementation of the current trend in the menu of restaurants and specifically support of regional gastronomy.
Czech name
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Czech description
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2016
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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