Quality of services as a result of the sophistication of the catering team

Хабибулло Зиявитдинов
The purpose of research – analysis of service quality, which depends on the professionalism of catering staff. The article presents the characteristics of the five typologies of service in a modern restaurant practice, depending on the technique of personnel and communications. It highlighted the relevance of the work with the customer reviews to improve loyalty and credibility to the company.
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Koʻrishlar

21

Yuklashlar

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