Análisis de la calidad de servicio y producto por medio del modelo servqual en el restaurante takoshi poke bowl poscovid.

Abstract

To talk about of quality of service in pandemic circumstances is to speak of the new levels of competition that are presented in the gastronomic market. The consumer, due to mobility restrictions and in search of new experiences within their own locality, has set aside their conventional standards, to become a local tourist willing to learn more about their own territory. That is why this work will focus on conceptualizing quality service and comparing it with an analysis in the Takoshi restaurant, a new gastronomic offer inserted in Machala, for which qualitative research will be carried out, from an administrative perspective. The techniques applied were the interview with the owner and administrator of the restaurant and direct observation within its facilities, in order to provide suggestions that promote the improvement of their service and customer service.