Tourism and quality: procedure for evaluating service quality in bars and restaurants.

Abstract

The Covid-19 pandemic has had a profound and lasting impact on the restaurant sector worldwide. From the temporary closure of establishments to capacity restrictions and social distancing measures, restaurants were forced to rapidly adapt to a new reality. Adapting to this environment demands indicators of efficiency and effectiveness for bar and restaurant services that allow for achieving quality in service. The purpose of this research is to present a proposal for a procedure for evaluating the quality of services in bars and restaurants in urban tourist destinations. A mixed methodology was employed, utilizing documentary analysis and the Delphi method to identify fundamental standards in restaurant service. Service quality in the restaurant sector for tourism is a crucial factor for tourist satisfaction and the success of the destination. Tourism companies must invest in staff training, improve their facilities, and innovate their offerings to provide a quality dining experience that meets the needs and expectations of both domestic and foreign tourists.

Keywords:

Tourism, Quality, Procedure, Standards