Measuring the factors that contribute to the quality of services in the restaurants in Republic of Macedonia

  • Mislim Zendeli State University of Tetovo, Tetovo, Macedonia
  • Blagica (Rizoska) Vanikj

Abstract

The study examined the consumer behavior in the restaurant businesses in Macedonia. Aside from the data analyses for the differences of the perceptions of the factors that contribute towards the decision for visiting the restaurants among restaurant’s employees and consumers, this paper contains the data about the factors that influence the customer satisfaction. Additionally, the research provides information about the main tools that customers use in order to inform themselves for different offers and services in different restaurants. The research has been based on the measurements for making analyses of the following factors: Quality, Accessibility, Food Decoration, Customer Care, Innovation, Taste of the food, Price, Hygiene, Ambience and Promotion. Based on the founding’s, the data gives clearer picture for the focus, opportunities and challenges for developing the marketing strategy in the restaurant businesses in Macedonia. Additionally, the conclusions give directions for implementing advanced knowledge, techniques and methods for marketing analyses in the field of restaurant businesses. Finally, the study provides critical evaluation for the current situation of the marketing in restaurant businesses in Macedonia. The founding’s give further recommendations for the development of the suitable marketing strategy in order to increase the customer satisfaction. Key words: bringing decision, customer behavior, customer satisfaction, restaurant businesses
Published
Jun 10, 2017
How to Cite
ZENDELI, Mislim; VANIKJ, Blagica (Rizoska). Measuring the factors that contribute to the quality of services in the restaurants in Republic of Macedonia. European Journal of Economics and Business Studies, [S.l.], v. 9, n. 1, p. 90-99, june 2017. ISSN 2411-9571. Available at: <http://journals.euser.org/index.php/ejes/article/view/2557>. Date accessed: 23 nov. 2017. doi: http://dx.doi.org/10.26417/ejes.v9i1.p90-99.