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

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_ost - Ostatní články v recenzovaných periodicích

CEP obor

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OECD FORD obor

50204 - Business and management

Projekt

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Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2016

Kód důvěrnosti údajů

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

Název periodika

STUDIA TURISTICA

ISSN

1804-252X

e-ISSN

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Svazek periodika

2

Číslo periodika v rámci svazku

7

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

12

Strana od-do

15-26

Kód UT WoS článku

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EID výsledku v databázi Scopus

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