Approaches to improve the service quality of Yoshinoya Restaurant Vietnam
Nguyen, Giao (2022)
2022
All rights reserved. This publication is copyrighted. You may download, display and print it for Your own personal use. Commercial use is prohibited.
Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2022121530021
https://urn.fi/URN:NBN:fi:amk-2022121530021
Tiivistelmä
The research goal was to evaluate the current condition of service quality at Yoshinoya Vietnam from 2020 to the first eight months of 2022, then offer feasible solutions for the restaurant management department to improve service quality.
Theoretical insights were primarily obtained from books and articles in the literature. In particular, concepts related to service quality, the role, and meanings of improving service quality, criteria for evaluating a restaurant's service quality, and determinants of a company's business performance. They were included in the theoretical section as the foundation for analyzing and collecting empirical data.
The study's primary instruments were qualitative and quantitative research approaches. The information for this thesis came from the company's annual report and the case company website.
Theoretical insights were primarily obtained from books and articles in the literature. In particular, concepts related to service quality, the role, and meanings of improving service quality, criteria for evaluating a restaurant's service quality, and determinants of a company's business performance. They were included in the theoretical section as the foundation for analyzing and collecting empirical data.
The study's primary instruments were qualitative and quantitative research approaches. The information for this thesis came from the company's annual report and the case company website.