The Impact of Service Quality in the Success of Traditional Catering Businesses in Coimbatore
S. Hariharan,
V. Vetrivel
Abstract:The purpose of this study was to investigate how Coimbatore's traditional catering businesses fare in relation to service quality. It is specifically focused on food quality and taste, customer service, menu variety, food presentation, cleanliness and hygiene, staff professionalism, and overall service quality. Through a detailed research methodology that involved surveys and interviews with customers and caterers in Coimbatore, it gathered valuable insights into the determinants of traditional catering servic… Show more
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