UDC 658.5

CONTEMPORARY CONCEPTIONS OF SERVICE QUALITY DEFINITION AND QUALITY MANAGEMENT IN THE SPHERE OF RESTAURANT BUSINESS

Korneva Mariia Aleksandrovna
Saint-Petersburg State University of Economics
1st-year-student (Master Degree), Management – Quality and competitiveness management

Abstract
This article is dedicated to the issue of the contemporary conception of service quality in the restaurant business and current approaches in quality management in the restaurant business. This issue is really actual in current economic conditions.

Keywords: catering, quality in service sphere, quality management, quality management methods, restaurant business, service quality


Article reference:
Contemporary conceptions of service quality definition and quality management in the sphere of restaurant business // Economics and innovations management. 2015. № 2 [Electronic journal]. URL: http://ekonomika.snauka.ru/en/2015/02/7343

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