Wykorzystywanie modelu luk jakości w zarządzaniu jakością usług restauracyjnych
Using the Model of Quality Gaps in the Quality Management of Restaurant Services

Summary/Abstract: The article presents, on the background of theoretical considerations, the results of the perception of the quality of services on the market catering services in selected district in Lubelskie voivodeship. The survey was carried out in three stages by an independent auditor, among customers and among employees of the restaurant. The study used Servqual method, adapting it to the specific of catering services.

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