Análisis de la calidad del servicio de meseros en el restaurante "Entre Moros y Cristianos", mediante la metodología QFD

Abstract

This project focuses on analyzing how the quality of service provided by waiters influences the sustainability of gastronomic ventures, using the restaurant “Entre Moros y Cristianos” as a case study. Through the QFD methodology, the perceptions of customers and competitors on the quality of service were evaluated, identifying the aspects most valued by consumers. The results revealed that customers attach great importance to a varied and personalized service experience. Based on these findings, specific recommendations are proposed to improve service quality and strengthen the restaurant's competitive position in the market.