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Perceptions of managers and employees on topics related to quality and quality service in a hotel were studied to define the term “quality” and the activity of "quality service" delivery, looking at differing definitions of the terms and the activity and the identification of problem issues relating to training, communication, recognition, and department coordination. Recommendations for action included changes in the training program, a reemphasizing of the incentive programs, the development of Quality Improvement Teams, improved communication, and increased service delivery leadership.
George, R. Thomas
"An Examination of Quality Service Perceptions in a Hotel,"
Hospitality Review: Vol. 16
, Article 3.
Available at: https://digitalcommons.fiu.edu/hospitalityreview/vol16/iss2/3