ISSN 2284-7995, ISSN Online 2285-3952


Published in Scientific Papers. Series "Management, Economic Engineering in Agriculture and rural development", Vol. 21 ISSUE 1
Written by Romeo Cătălin CREȚU, Dragoș SMEDESCU, Ioan Iulian ALECU

The notion of quality is an attribute of products and services that can be evaluated in terms of good or bad. Quality represents customer satisfaction through the best product at the most reasonable price. Modern culinary production, defined by the terms cook-chill = cooked and refrigerated, cook-freeze = cooked and frozen and sous vide = cooked and vacuum-packed, has emerged as a necessity of the modern times we are going through. In this paper, we aimed to analyze the degree of customer satisfaction within the Restaurant Reforma 9 - Complex Agronomia. We completed a questionnaire, which we applied to the restaurant's customers, between January and March 2020. Due to the fact that in March 2020 started the COVID-19 pandemic, and the restaurant was closed, we managed to apply only 60 questionnaires, some of which had incomplete answers. In this study, we received help from several students from the Master of Quality Management and Management in Agrotourism and Public Catering from our Faculty. The results of the study show that, although the restaurant is a student one, where many students from our faculty work, customer satisfaction with the quality of food and services is high. Unfortunately, the COVID-19 pandemic led to the closure of the restaurant for a long time, but managers have found modern solutions to partially maintain the business.

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© 2019 To be cited: Scientific Papers. Series “Management, Economic Engineering in Agriculture and Rural Development“.

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