Quality analysis in a university restaurant through the SERVQUAL tool
The service sector stands out worldwide as one of the biggest income generators, which indicates itself dealing with an increasingly dynamic and competitive environment, the linked quality to this acts as a market differentiator and directly influences the survival of company. This work, therefore,...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2017 |
| País: | Brasil |
| Institución: | Centro Universitário de Belo Horizonte (UNIBH) |
| Repositorio: | Revista e-xacta |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.periodicos.uninove.br:article/6956 |
| Acceso en línea: | https://periodicos.uninove.br/exacta/article/view/6956 |
| Access Level: | acceso abierto |
| Palabra clave: | University Restaurant. SERVQUAL. Quality. Service. Restaurante Universitário. SERVQUAL. Qualidade. Serviço |
| Sumario: | The service sector stands out worldwide as one of the biggest income generators, which indicates itself dealing with an increasingly dynamic and competitive environment, the linked quality to this acts as a market differentiator and directly influences the survival of company. This work, therefore, used a model adaptation SERVQUAL aiming to measure the quality of services provided by a University Restaurant. A questionnaire was developed and applied as seeking to evaluate differences between how expectations and perceptions of customers with a service respect, and after one collection and data analysis, identify the profile and ratings sample studied. As director noted result was found that the diversity do menu, compliance with the specifications of the notice, consideration suggestions and training queues had the worst GAPs, indicating an imminent need for improvements deployment to minimize the gaps between expected and perceived service. |
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