The Quality of Services from the Hotel Gong Staff's Perspective: A Case Study from Moravian Silesian region, Czech republic

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F47813059%3A19520%2F24%3AA0000453" target="_blank" >RIV/47813059:19520/24:A0000453 - isvavai.cz</a>

Result on the web

—

DOI - Digital Object Identifier

—

Result language

angličtina

Original language name

The Quality of Services from the Hotel Gong Staff's Perspective: A Case Study from Moravian Silesian region, Czech republic

Original language description

ABSTRACT The key importance of tourism businesses is their ability to attract a sufficient number of visitors to a destination. While individual businesses meet the needs of tourism participants, it is only when tourism services and products are in place that a business can be sufficiently highlighted and its potential visitor numbers increased. The aim of this case study is to examine the quality of service from the perspective of the staff at the Gong Hotel. The study focuses on the perception of service quality by the hotel staff and identifies the key factors that influence their satisfaction with the services provided in restaurant. Silesian University in Opava, School of Business Administration in Karvina in cooperation with ISMM Gastro &amp; HOTEL GONG ltd. conducted a joint survey focused on the staff of Hotel GONG during July, August 2023. 10 valid responses from the staff were obtained for evaluation. The research was conducted in the form of a questionnaire survey. According to the conducted research among restaurant employees, it was found that the restaurant most commonly offers Czech cuisine, followed by a selection of fast food, Czech cuisine in a modern interpretation, and also healthy meals. The beverage selection is very wide and includes all kinds of drinks. As part of the conducted research, the staff prefers to introduce into their menu especially Czech and Moravian traditional cuisine, mixed drinks, and foreign cuisine days are also essential. Factors that according to employees determine the choice of restaurant most often include the style of food presentation, the atmosphere of the place, followed by payment options with a card and the facilities of the premises.

Czech name

—

Czech description

—

Type

D - Article in proceedings

CEP classification

—

OECD FORD branch

50901 - Other social sciences

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

9th International Scientific Symposium on Business Administration Abstract and Proceeding Book

ISBN

9786258278484

ISSN

—

e-ISSN

—

Number of pages

9

Pages from-to

22-30

Publisher name

Çanakkale Onsekiz Mart University

Place of publication

Çanakkale

Event location

Çanakkale, Turkey

Event date

Jan 1, 2024

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

—