The Quality of Services from the Hotel Gong Staff's Perspective: A Case Study from Moravian ...

@inproceedings{79022,
   author = {Pellešová, Pavlína and Kajzar, Patrik and Kostková, Miroslava and Václavínková, Klára},
   edition = {9th},
   keywords = {quality; service; staff},
   howpublished = {elektronická verze "online"},
   language = {eng},
   title = {The Quality of Services from the Hotel Gong Staff's Perspective: A Case Study from Moravian Silesian region, Czech republic},
   year = {2024}
}

TY  - JOUR
ID  - 79022
AU  - Pellešová, Pavlína - Kajzar, Patrik - Kostková, Miroslava - Václavínková, Klára
PY  - 2024
TI  - The Quality of Services from the Hotel Gong Staff's Perspective: A Case Study from Moravian Silesian region, Czech republic
KW  - quality
KW  - service
KW  - staff
N2  - ABSTRACT The key importance of tourism businesses is their ability to attract a sufficient number of visitors to a destination. While individual businesses meet the needs of tourism participants, it is only when tourism services and products are in place that a business can be sufficiently highlighted and its potential visitor numbers increased. The aim of this case study is to examine the quality of service from the perspective of the staff at the Gong Hotel. The study focuses on the perception of service quality by the hotel staff and identifies the key factors that influence their satisfaction with the services provided in restaurant. Silesian University in Opava, School of Business Administration in Karvina in cooperation with ISMM Gastro & HOTEL GONG ltd. conducted a joint survey focused on the staff of Hotel GONG during July, August 2023. 10 valid responses from the staff were obtained for evaluation. The research was conducted in the form of a questionnaire survey. According to the conducted research among restaurant employees, it was found that the restaurant most commonly offers Czech cuisine, followed by a selection of fast food, Czech cuisine in a modern interpretation, and also healthy meals. The beverage selection is very wide and includes all kinds of drinks. As part of the conducted research, the staff prefers to introduce into their menu especially Czech and Moravian traditional cuisine, mixed drinks, and foreign cuisine days are also essential. Factors that according to employees determine the choice of restaurant most often include the style of food presentation, the atmosphere of the place, followed by payment options with a card and the facilities of the premises.
ER  - 

PELLEŠOVÁ, Pavlína, Patrik KAJZAR, Miroslava KOSTKOVÁ a Klára VÁCLAVÍNKOVÁ. \textit{The Quality of Services from the Hotel Gong Staff's Perspective: A Case Study from Moravian Silesian region, Czech republic}. Online. 9th. 2024.