Citas bibligráficas
Ocmin, C., (2016). Análisis de la calidad de servicio del restaurant turístico bucanero, Iquitos, 2016 [Trabajo de suficiencia profesional, Universidad Científica del Perú]. http://hdl.handle.net/20.500.14503/1341
Ocmin, C., Análisis de la calidad de servicio del restaurant turístico bucanero, Iquitos, 2016 [Trabajo de suficiencia profesional]. PE: Universidad Científica del Perú; 2016. http://hdl.handle.net/20.500.14503/1341
@misc{renati/1037208,
title = "Análisis de la calidad de servicio del restaurant turístico bucanero, Iquitos, 2016",
author = "Ocmin Ordoñez, Coleen Mia",
publisher = "Universidad Científica del Perú",
year = "2016"
}
The research aimed to evaluate the quality of service in the tourist restaurant Bucanero, Iquitos 2016. The study that belongs to the descriptive design was simple and descriptive. The population consisted of 80 clients who attended the Bucanero restaurant and the sample consisted of 66 clients who attended on March 5 and 6 of this year. The techniques used in the data collection were: survey, the instrument was the questionnaire. For data processing, the SPSS version 21 software program in Spanish was used so that the data matrix with the data was organized in tables and graphs. Often, simple averages and percentages: descriptive statistics were used for the analysis and interpretation of the data. In conclusion, the quality of the service is related to the dimensions of the facilities, accessibility, staff, environment, food and loyalty, all these aspects work together, as in the case of Restaurant Tourist Bucanero Iquitos 2016, where Customers say they feel satisfied at 91%. Remaining relevant, that the restaurant meets the expectations generated both by name and positioning, as by the services and products provided. We conclude with the following: The restaurant generates trust in diners, both for food and for the care provided
Este ítem está sujeto a una licencia Creative Commons Licencia Creative Commons