Factors that influence the selection of restaurants (consumers), from the historic center of Puebla

10.22579/23463910.24
Published 2017-07-01
content - research articles

Abstract

This research aimed to investigate the main factors that are taken into account by consumers in restaurants, to select them. This study specifically explore the behavior of consumers who attends at restaurants located in the dowtown of Puebla city, so the researches identified significant items as "flavor of food, quality of service, recommendations from family and friends and social network advertising" that are crucial to generate a positive behavior of purchase by the customer's gastronomic company. At the same time we also inquired about the degree of use of administrative tools by restaurant owners, we found that only 13 percent of owners have a written business plan to guide the activities of the restaurant.

Therefore in the concluding section, a training strategy is suggested to improve the management skills and encourage a focus on the determinants for customers and generate a better "image" that results in successful companies.

Keywords

Categories

Similar Articles

1-10 of 233

Most read articles by the same author(s)

Authors

  • Karla Coré Moreno Cortés

    Benemérita Universidad Autónoma de Puebla BUAP

    https://orcid.org/0000-0001-5673-2428 (unauthenticated)

  • José Ángel Maldonado Reséndiz

    Benemérita Universidad Autónoma de Puebla BUAP

  • Guadalupe Morales Espíndola

    Benemérita Universidad Autónoma de Puebla BUAP

References

Botia, L. y. (2012). Competencias en el Servicio al Cliente. Estudios y Perspectivas en Turismo,21 (212), 6467-662.

Codó, L. (2012). Recuperado el 13 de febrero de 2015 de http://www.gestionrestaurantes.com/llegir_article.php?article=561

CANIRAC (2014). Recuperado el 20 de marzo de 2015 de http://canirac.org.mx

CONOCER. (n.d.). Recuperado el 12 de abril de 2015 de http://www.conocer.gob.mx/sector_restaurantero/relevancia.html

Douglas, S. (2012). Servicio de Restaurantería: Manejo eficiente de los elementos para el servicio profesional de comidas. Trillas: México.

Idelfonso, D. (2008). Manual de servicio de Restaurante-Bar. Limusa: México.

Ruiz, S. (2010). Comportamiento de compra del consumidor 29 casos reales 2ed. ESIC: España.

Sampieri, Baptista, Collado. (2010). Metodología de la Investigación 5ed.

Mc Graw Hill: Perú.William,B. (2011). Guía de Servicios en restaurantes: Calidad en los Servicios. Trillas: México.

Zeithaml, V. (2009). Marketing de Servicios 5ed. Mc Graw Hill: España.

Statistics

Abstract
0
PDF accesses
0

Dimensions

PlumX

Downloads

Download data is not yet available.