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Restaurant quality: the case of Central Slovenian region
Tourism and Hospitality Management ( IF 1.2 ) Pub Date : 2016-05-31 , DOI: 10.20867/thm.22.1.4
Maja Uran Maravić

The purpose – This study has two key goals. The first part presents and compares different expert systems for assessing quality in the restaurants alongside the Ljubljana Quality Selection assessment methodology - LQS. In the second part, this study presents the results of a restaurant assessment in the Central Slovenian region using the LQS methodology. Design/methodology – In the first part of the study, we compare restaurant assessment systems through different criteria. In the second part, the research focuses on a restaurant assessment system in the Central Slovenian region. Anonymous experts collected data based on the LQS methodology. The main research questions are on how experts assess restaurants, and whether there are statistically significant differences in the quality of offers between urban and rural restaurants in the Central Slovenian region, as assessed by the LQS methodology. Findings – The results of the comparison show that in the expert restaurant assessment systems, restaurants are assessed anonymously, at least twice a year, with results published in printed form and online, the most respectable do not disclose their criteria of assessment and mainly select the best restaurants to be assessed. The second part is a quantitative study. The survey covered 64 urban and 26 rural restaurants. The results indicated no statistically significant differences in the quality offers between urban and rural restaurants. No significant differences were found between the four key groups of quality elements (food quality, service quality, ambience quality and value for money), nor the of overall restaurant quality. This study has shown, that according to an independent evaluation process, restaurant quality in the Central Slovenian region is high and there are no differences in the quality of offers between restaurants operating in rural and urban settings. There results also showed that food is the key element for restaurant to be assessed high. Originality of the research – This is the first study to investigate differences between expert restaurant assessment systems. The key contribution of this research lies in the fact that an independent new methodology for assessing restaurant quality was developed and implemented for the purpose of regional restaurant quality assessment.

中文翻译:

饭店品质:斯洛文尼亚中部地区

目的–这项研究有两个主要目标。第一部分与卢布尔雅那质量选择评估方法-LQS一起,介绍并比较了用于评估餐厅质量的不同专家系统。在第二部分中,本研究介绍了使用LQS方法在斯洛文尼亚中部地区进行餐厅评估的结果。设计/方法论–在研究的第一部分,我们通过不同的标准比较了餐厅评估系统。在第二部分中,研究集中在斯洛文尼亚中部地区的饭店评估系统。匿名专家根据LQS方法收集数据。主要的研究问题是专家如何评估餐厅,通过LQS方法评估,斯洛文尼亚中部地区的城市和乡村餐馆的报价质量在统计上是否存在显着差异。调查结果–比较结果表明,在专家餐厅评估系统中,餐厅至少每年进行两次匿名评估,结果以印刷形式和在线发布,最受尊敬的公司不会公开其评估标准,而是主要选择最佳餐厅进行评估。第二部分是定量研究。该调查涵盖了64家城市餐厅和26家乡村餐厅。结果表明,城市和乡村餐馆之间在质量上没有显着差异。在质量要素的四个关键组(食品质量,服务质量,环境质量和物有所值),也不是整体餐厅质量。这项研究表明,根据独立的评估程序,斯洛文尼亚中部地区的餐厅质量很高,在乡村和城市地区经营的餐厅之间的报价质量没有差异。结果还表明,食物是对餐厅进行高评价的关键因素。研究的独创性–这是第一项研究专家餐厅评估系统之间差异的研究。这项研究的主要贡献在于以下事实:开发并实施了一种独立的新餐厅评估方法,以进行区域餐厅质量评估。根据独立评估程序,斯洛文尼亚中部地区的餐厅质量很高,在乡村和城市地区经营的餐厅之间的报价质量没有差异。结果还表明,食物是对餐厅进行高评价的关键因素。研究的独创性–这是第一项研究专家餐厅评估系统之间差异的研究。这项研究的主要贡献在于以下事实:开发并实施了一种独立的新餐厅评估方法,以进行区域餐厅质量评估。根据独立评估程序,斯洛文尼亚中部地区的餐厅质量很高,在乡村和城市地区经营的餐厅之间的报价质量没有差异。结果还表明,食物是对餐厅进行高评价的关键因素。研究的独创性–这是第一项研究专家餐厅评估系统之间差异的研究。这项研究的主要贡献在于以下事实:开发并实施了一种独立的新餐厅评估方法,以进行区域餐厅质量评估。斯洛文尼亚中部地区的餐厅质量很高,在乡村和城市地区经营的餐厅之间的报价质量没有差异。结果还表明,食物是对餐厅进行高评价的关键因素。研究的独创性–这是第一项研究专家餐厅评估系统之间差异的研究。这项研究的主要贡献在于以下事实:开发并实施了一种独立的新餐厅评估方法,以进行区域餐厅质量评估。斯洛文尼亚中部地区的餐厅质量很高,在乡村和城市地区经营的餐厅之间的报价质量没有差异。结果还表明,食物是对餐厅进行高评价的关键因素。研究的独创性–这是第一项研究专家餐厅评估系统之间差异的研究。这项研究的主要贡献在于以下事实:开发并实施了一种独立的新餐厅评估方法,以进行区域餐厅质量评估。
更新日期:2016-05-31
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