Control de Calidad en Atención y Servicio al Cliente para el Restaurante Bonny de la Ciudad de Riobamba

Abstract

The improvement of the quality control in customer service should be used in order to train the employees from the restaurant and being leaders in their job position. There is not a quality control is the main problem so the lack of communication with the users or customers attending to this restaurant looking for a menu and a better service. The objectives of the present paper are: to determine the consumers socioeconomic characteristic. To analyze the Bonny restaurant characteristic of the consumption market. To implement a control quality guide. To determine the customer attention and services processes. The approach used in this paper was the descriptive trough a participative methodology. The results according to the survey carried out some failings are identified but with the guide introduction and the training to the employees an improvement has been seen, more and fast efficient attention. It is concluded that there is an improvement in the customer service at restaurant. It is recommended a continuing training and motivation in order to get a better yielding in their job positions.