Customer handling techniques as regard to quality service offered in selected restaurants in SM Mall of Asia, Pasay City /
Balubal, Margenina Rocielle B.
Customer handling techniques as regard to quality service offered in selected restaurants in SM Mall of Asia, Pasay City / Margenina Rocielle B. Balubal - Manila : National University, 2017 - xv, 69 leaves : illustrations ; 28 cm.
Includes bibliographical references.
Title Page -- Approval Sheet -- Acknowledgement -- Table of Contents -- List of Tables -- List of Figures -- Abstract -- Chapter 1. The Problem and its Background -- Chapter 2. Review of Related Literature and Studies -- Chapter 3. Methods and Procedures -- Chapter 4. Presentation, Analysis and Interpretation of Data -- Chapter 5. Conclusion and Recommendation -- References -- Appendices.
This study is to make sure the effectiveness of the staffs when it comes to customer handling in terms of the customers'' reliability to the staff, the responsiveness to the customers, giving assurance, empathy, and how well do they keep themselves pleasant to the guests and keeping them well entertained during their dining experience.
UGT CTHM BSHM .B35 2017
Customer handling techniques as regard to quality service offered in selected restaurants in SM Mall of Asia, Pasay City / Margenina Rocielle B. Balubal - Manila : National University, 2017 - xv, 69 leaves : illustrations ; 28 cm.
Includes bibliographical references.
Title Page -- Approval Sheet -- Acknowledgement -- Table of Contents -- List of Tables -- List of Figures -- Abstract -- Chapter 1. The Problem and its Background -- Chapter 2. Review of Related Literature and Studies -- Chapter 3. Methods and Procedures -- Chapter 4. Presentation, Analysis and Interpretation of Data -- Chapter 5. Conclusion and Recommendation -- References -- Appendices.
This study is to make sure the effectiveness of the staffs when it comes to customer handling in terms of the customers'' reliability to the staff, the responsiveness to the customers, giving assurance, empathy, and how well do they keep themselves pleasant to the guests and keeping them well entertained during their dining experience.
UGT CTHM BSHM .B35 2017