Explore Catering Management Service Quality with Analytic Hierarchy Process

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Title:	Explore Catering Management Service Quality with Analytic Hierarchy Process
Authors:	Chen, Po-Sheng
Contributors:	國際企業學系
Keywords:	Service Quality;Restaurant Management;Analytic Hierarchy Process
Date:	2016
Issue Date:	2016-08-16 08:12:05 (UTC+0)
Publisher:	亞洲大學
Abstract:	In this dramatic change in ambient pressure, it can transmit its own core competencies and management model to adapt to the environment and to reduce the impact of a solid operating profit; this Studies by using analytic hierarchy process hoping to explore the international tourist hotel restaurant its management and service quality evaluation criteria, and be sort order of importance. Study results show that tourist hotels Restaurant selection criteria on three levels, the importance of the order, is 1. Service level 2 spatial dimensions, 3.Menus levels. In the level of service we found that the management staff for restaurant service quality attention in order, is 1. crisis management capability, 2. professional capacity, 3 deportment image.
Appears in Collections:	[Department of International Business] Theses & dissertations

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