METHODS OF ASSESSING THE QUALITY OF SERVICE IN CATERING FACILITIES IN KOSOVO

Fuga, Afrim and Simonceska, Lidija and Rakichevikj, Gabriela (2022) METHODS OF ASSESSING THE QUALITY OF SERVICE IN CATERING FACILITIES IN KOSOVO. XXXVIII INTERNATIONAL CONFERENCE THE POWER OF KNOWLEDGE, 54. (In Press)

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Abstract

Hospitality, and especially restaurants, appear as a very important growing segment of the overall economic life. Globalization, which is now more and more emphasized as a phenomenon and a reality, has influenced a more intense encounter between different cultures, habits and consumer needs. This practically means that there are dynamic and constant changes in the market that require adapting to customer requirements by creating new services and finding appropriate models for improving quality.
Quality is a key element of service value based on which companies position themselves in the market, provide greater market share, higher revenues and contribute to employee and consumer satisfaction. The essence of the orientation towards the quality of restaurant products or services makes sense only if all aspects of quality are taken into account, that is, if the activities are based on total quality management (TQM).
In order to provide quality services in the field of restaurants, it is no longer enough to know how to serve and prepare food. Today, it is necessary to master many other disciplines and knowledge.Knowledge of the elements of nutrition, medicine, microbiology, marketing and psychology contribute to improving the quality of restaurant services.

Keywords: globalization, assessing, quality, requirements, hospitality, habits

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Social Sciences > Other social sciences
Divisions:	Faculty of Tourism and Hospitality
Depositing User:	Prof. d-r Gabriela Rakicevic
Date Deposited:	29 Sep 2022 07:47
Last Modified:	31 Oct 2022 14:00
URI:	https://eprints.uklo.edu.mk/id/eprint/7209

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