La calidad del producto y servicio al cliente que oferta El Patron Drink Coctails ubicado en Bajo Alto El Guabo.

Abstract

Product quality and customer service is of utmost importance within an establishment, therefore, the purpose of this study focuses on investigating the acceptance of both terms in the simple context that summarizes what quality is "knowing how to do things well ”. For this reason, both diners and / or customers who consume and have a perception of both this establishment and what it offers will be consulted, it is still an innovative proposal with a significance already of almost a year 6 months, and in response to tourism both sender and receiver, without leaving aside what is currently being experienced with the onset of the pandemic. The present study proposes as objectives, to examine the level of acceptance of diners and / or clients towards the establishment and what it offers, to determine those elements that are positive and negative in relation to the perceived quality of service, to make use of the basic concepts and recommendations on improving product quality and customer service. On the other hand, this project will have a research process that will respond to the general objective and in turn to a structure comprised of three chapters, conclusions and recommendations. In Bajo Alto there are various establishments of second-rate bars as described in the registry of the Ministry of Tourism, for this reason it is that, appreciating it from the perspective of a market, there are offers to satisfy demands, which represent profitability for the inhabitants of this destination and the visitors, likewise the high value or significance that means "quality services and customer service" adapting the spaces with music, giant screens to appreciate videos or enjoy karaoke with friends, events, live shows, among others, being a plus that contributes to the movement of the economy of the local inhabitants. The importance of this research work is specifically aimed at contributing to the improvement of both the establishment, the offer and the quality of customer service, to emphasize these aspects it must be taken into account that due to the characteristic of what for professionals and future professionals of the branch of the Hospitality and Tourism Administration is precisely what is intangible and tangible of these, only in this way will it be possible to contribute to the improvement of the space, through the use of promotion and dissemination, as well as what will lead to this point and others will be the application of surveys that will yield results that when processed will allow the author to make constructive recommendations. If we go to a bar establishment, it is where the client can consume alcoholic and non-alcoholic beverages according to what they are ready to consume, the collaborators must provide excellent attention and kindness to satisfy the needs of the same. A very important point must be taken into account and nowadays every company needs innovation, which has become essential for every company, since in this way it will be able to stay in the competitive market and in turn, give a touch different from your final product.