Quality of Services in Selected Gastronomy Premises

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F16%3A43874256" target="_blank" >RIV/62157124:16270/16:43874256 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Quality of Services in Selected Gastronomy Premises

Original language description

The aim of investigation was to determine whether and to what extent comply standards related to quality and safe gastronomy service under the current legislation. Investigation was carried out in gastronomy premises in Prague and Brno. In this study were investigated 10 gastronomy premises by Mystery shopping metod. Mystery shopping method is one of the most effective methods used to determine the quality of service in restaurants. It is fictitious purchases that provides trained mystery shopper - fictitious customer who behaves like a regular customer, his task is to buy a product or service, according to well defined rules. The main criteria, which were observed in our study included the conduct and behavior of the staff, neatness and compliance on standards, knowledge and skills, communication methods. Similarly, the selected parameters such as identification of the premises, the temperature of food at the time of serving, allergen informations, quality of the meals and drinks using sensory analysis were monitored. Customer's impress from the restaurant consists of many factors, however key role plays knowledge and attitudes of the employees. Among food handlers, a lack of knowledge has been reported regarding food allergens, temperatures in food handling, hand hygiene, and other microbiological risks for food contamination. This study demonstrates the need for ongoing education of restaurant food handlers regarding proper behaviors related to handling of high-risk foods, compliance of good hygiene practice and setting gastronomy standards. This study will be followed by more extensive research.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Publication year

2016

Confidentiality

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

Article name in the collection

Zborník z medzinárodnej vedeckej konferencie Piešťany, 7.-8. apríl 2016 PARK Hotel Piešťany

ISBN

978-80-552-1481-8

ISSN

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e-ISSN

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Number of pages

4

Pages from-to

42-45

Publisher name

Slovenská pol'nohospodárska univerzita v Nitre

Place of publication

Nitra

Event location

Piešťany

Event date

Apr 7, 2016

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

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