D. Tech. Food and Beverage Management / The low entry barriers to the restaurant industry have given rise to an extremely competitive business environment. In this volatile business sector it is of utmost importance that a strategy of quality differentiation be implemented. In most international sectors of the tourism and hospitality industry customers rely on grading systems to give them some indication of what quality they can expect at a certain price. South African restaurants, that form an integral part of the hospitality industry, however are not rated according to a nationally accepted grading system. Important aspects of a quality differentiation strategy are Total Quality Management, benchmarking and service quality management. This project was aimed at establishing a grading system that would inform customers as well as restaurateurs of expectations of restaurant quality. The researcher conducted this study to ascertain which criteria restaurateurs regard as important factors influencing the customer's restaurant selection.
| Identifer | oai:union.ndltd.org:netd.ac.za/oai:union.ndltd.org:tut/oai:encore.tut.ac.za:d1001540 |
| Date | January 2014 |
| Creators | Roberson, Joseph Robert |
| Source Sets | South African National ETD Portal |
| Language | English |
| Detected Language | English |
| Type | Text |
| Format | |
| Rights | Tshwane University of Technology |
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