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of a chain are integrated together to ensure the objective of restaurants and
meet the satisfaction of external customers (Bouranta et al. 2009, 280).
According to Wilson et al., (2012, 251),
the customer
’ perception of service
quality is influenced by the customer-oriented behaviors of employees, also the
five dimension of service quality (reliability, responsiveness, assurance,
empathy and tangible) could be impacted by service employees.
Palmer (2008, 374) states that service management should focus
on personnel
employed and human resource management to achieve the org
anizations’
objective in the philosophy of customer satisfaction.
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