Citas bibligráficas
Sandoval, E., Angulo, E. (2023). Percepción de la atención del personal de los restaurantes y el nivel de recomendación de los consumidores, Tarapoto, 2020 [Universidad Nacional de San Martín. Fondo Editorial]. http://hdl.handle.net/11458/5291
Sandoval, E., Angulo, E. Percepción de la atención del personal de los restaurantes y el nivel de recomendación de los consumidores, Tarapoto, 2020 []. PE: Universidad Nacional de San Martín. Fondo Editorial; 2023. http://hdl.handle.net/11458/5291
@misc{renati/1055577,
title = "Percepción de la atención del personal de los restaurantes y el nivel de recomendación de los consumidores, Tarapoto, 2020",
author = "Angulo Acipali, Edgardo Enrique",
publisher = "Universidad Nacional de San Martín. Fondo Editorial",
year = "2023"
}
Perception of restaurant staff attentiveness and level of consumer recommendation, Tarapoto, 2020 The investigations carried out in our country have shown that restaurants are adapting to satisfy the wishes of their customers. However, in Tarapoto, restaurants do not always act in the best interests of their customers, such as inadequate staff training, inability to respond to customer inquiries, and long waiting times for dishes. All this has meant that many customers do not return. A non-experimental design was used, and the results suggested that there is a relationship between the perception of the staff's service and the degree of customer support. In addition, reliability, security, promptness, and interaction skills of staff were found to be associated with the level of recommendation. If this situation continues, these restaurants may lose daily income, which would generate a worrisome situation for their permanence in the business. Given this, in order to comply with what is happening in the problematic reality, the objective has been set: to analyze the relationship between the perception of the attention of restaurant staff and the level of recommendation of consumers, Tarapoto, 2020, the research was It was located in the restaurants of the city of Tarapoto, likewise the execution period, it was carried out in six months, the design it presents was non-experimental and the procedures that were carried out on each of the consumers was the survey arriving as well as result that there is a relationship between the perception of staff attention variable and the level of recommendation of consumers, with a value of 0.724, and the conclusion was that the perception of attention variable is at a very bad level with 35% , this shows that the variable their current situation is terrible with respect to the attention provided by the staff in the restaurants of the city of Tarapoto. According to specific objective 2, the level of recommendation is at a low level with 29%, this shows that consumers do not recommend service in restaurants in the city of Tarapoto.
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