Customer satisfaction : case Ben Thanh restaurant in Krakow, Poland
Ta, Duc Tri (2023)
2023
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2023121136000
https://urn.fi/URN:NBN:fi:amk-2023121136000
Tiivistelmä
The aim of the research is to explore customer satisfaction with the case company is Ben Thanh restaurant in Krakow, Poland. The paper concentrated on factors that affects customer satisfaction.
The research used qualitative method as a research methodology. A hand out survey was created in order to collect and analyse necessary data from customers who visit the restaurant. There is total 17 questions in the survey and 92 responses were collected and analysed.
The overall result illustrates a fact that the restaurant acquires an advantageous level of customer satisfaction. The quality of food is the most satisfying factor of the customer satisfaction. On the other hand, other elements of customer satisfaction need to be improved. The food served and employees are major dissatisfaction and it is significant to consider and enhance. Interior and exterior design and new food are considered to create more competitive advantages.
In general, all problems related to customer satisfaction must be solved primarily, even in the smallest detail. It should be observed carefully that every single guest will possess his or her own perspectives and expectations.
The research used qualitative method as a research methodology. A hand out survey was created in order to collect and analyse necessary data from customers who visit the restaurant. There is total 17 questions in the survey and 92 responses were collected and analysed.
The overall result illustrates a fact that the restaurant acquires an advantageous level of customer satisfaction. The quality of food is the most satisfying factor of the customer satisfaction. On the other hand, other elements of customer satisfaction need to be improved. The food served and employees are major dissatisfaction and it is significant to consider and enhance. Interior and exterior design and new food are considered to create more competitive advantages.
In general, all problems related to customer satisfaction must be solved primarily, even in the smallest detail. It should be observed carefully that every single guest will possess his or her own perspectives and expectations.