TO ASSESS THE RELATIONSHIP BETWEEN FOOD & BEVERAGE QUALITY AND CUSTOMER SATISFACTION WITH SPECIAL REFERENCE TO HOTEL INDUSTRY

Abstract

The characteristic of the food that the customer finds satisfactory is referred to as its quality. Several variables are considered when determining the quality of food: the overall quality of the food and beverage, the flavour, the degree of novelty, the nutritional perspective, and the size of the market segment. To enhance the quality of their cuisine, the hotel must employ a number of modern food and beverage service methods. In order to accommodate contemporary and creative delivery models,