Please take a moment to complete this survey below

Library's collection Library's IT development Cancel

Assessment of 5 dimensions of service quality in Bouvigne Paradijs Restaurant in order to improve customer satisfaction

Author
  • Anastasia, Maria
Additional Author(s)
  • Ng Silvana
Publisher
Surabaya: Fakultas Ekonomi Jurusan Manajemen Perhotelan UK Petra, 2009
Language
English
ISBN
-
Series
Tugas Akhir No.33010059/MAN/2009
Subject(s)
  • CONSUMER SATISFACTION.
  • RESTAURANTS MANAGEMENT
Notes
  • Appendix : p. 53 - 72
Bibliography : p. 51 - 52
Abstract
-
Physical Dimension
Number of Page(s)
xi, 72 p.
Dimension
30 cm.
Other Desc.
ill.
Summary / Review / Table of Content
No summary / review / table of content available!
Exemplar(s)
# Accession No. Call Number Location Status
1.03834/09(T) - 647.94068843 Ana ALibrary - 8th FloorUnavailable : Removed

Similar Collection

by author or subject
Asrama mahasiswa Unika Soegijapranata Semarang
Gel Color (GC) plus
LKP : Mercure Grand Mirama hotel Surabaya
Analisa pengaruh kepuasan konsumen atas experiental marketing terhadap loyalitas konsumen di Zoom Hotel Surabaya
Take their breath away
Developing a better organization structure following by definite job description and job specification for all position in moy fa restaurant to increase customer satisfaction
Competition of food quality based on What Ni Hao Stadsparkpa viljoen consumer preference compared with food from 3 other chinese buffet restaurants in Groningen
Food cost calculation and investigation in seinpost restaurant, scheveningen