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  • The impact of staff characteristics on the quality catering
    Sedmak, Gorazd ; Vodeb, Ksenija
    According to the attribution theory of choice, the meal experience in a catering outlet can be perceived as a sum of elements consisting of food and beverage as well as ambience, accessibility of the ... outlet, and above all the staff with their knowledge and skills, personal characteristics, professionalism and empathy, which also have a significant impact on guests' perception of product quality. Service quality consequently renders higher meal prices possible. The catering industry is a typical case of monopolistic competition, beside that its product is highly perishable. Consequently a catering outlet can operate only if customers are satisfied with the product-price relationship and keep coming back. Under such conditions the impact of staff characteristics on the price of the meal can be measured with hedonic regression analysis.
    Vir: Human capital, culture and quality in tourism and hospitality industry : congress proceedings (str. 197-206)
    Vrsta gradiva - prispevek na konferenci
    Leto - 2002
    Jezik - angleški
    COBISS.SI-ID - 406238

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