ORIENTATION TOWARD CUSTOMER FOR PUBLIC FOOD SERVICE
In the context of accelerated economic globalization and hyper global competition, companies must have a high degree of orientation in the market, to know and respond quickly to volatile markets. In this context, the public food field is one marked by significant changes having regard to needs and...
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| Format: | Article |
| Language: | English |
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Academica Brâncuşi
2015-10-01
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| Series: | Analele Universităţii Constantin Brâncuşi din Târgu Jiu : Seria Economie |
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| Online Access: | http://www.utgjiu.ro/revista/ec/pdf/2015-05/11_Facaleata.pdf |
| _version_ | 1811259205665947648 |
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| author | LIVIU ILIE FACALEATA |
| author_facet | LIVIU ILIE FACALEATA |
| author_sort | LIVIU ILIE FACALEATA |
| collection | DOAJ |
| description | In the context of accelerated economic globalization and hyper global competition, companies must
have a high degree of orientation in the market, to know and respond quickly to volatile markets. In this context,
the public food field is one marked by significant changes having regard to needs and consumer behavior.
Public food services are designed to meet first the basic needs which causes certain private actions
and a particular mechanism for the training of behavior with significant impact on the way in which the
companies of public food should develop services and certain ambient which to contribute to the proper
customer service.
Moreover, these companies have aspecial relationship with customers, having regard to the direct
interaction between supplier and customer.
This present project aimsto identify good practice in the field of public food service regarding the
implementation of the philosophy orientation on the marketplace.
To achieve this goal has been used as methodology the analysis of the primary results from previous
research in the fields of both market direction, as well as in the hospitality areas, analysis which has had as
main objective a stock-taking of the models developed for the hospitality industry and compiling influence
factors with impact on the "good service" of the client, but also integration of orientation principles toward
market within the framework of these models. |
| first_indexed | 2024-04-12T18:27:01Z |
| format | Article |
| id | doaj.art-15f0397394af44d398f1e4c1c820d9e6 |
| institution | Directory Open Access Journal |
| issn | 1844-7007 1844-7007 |
| language | English |
| last_indexed | 2024-04-12T18:27:01Z |
| publishDate | 2015-10-01 |
| publisher | Academica Brâncuşi |
| record_format | Article |
| series | Analele Universităţii Constantin Brâncuşi din Târgu Jiu : Seria Economie |
| spelling | doaj.art-15f0397394af44d398f1e4c1c820d9e62022-12-22T03:21:12ZengAcademica BrâncuşiAnalele Universităţii Constantin Brâncuşi din Târgu Jiu : Seria Economie1844-70071844-70072015-10-01116573ORIENTATION TOWARD CUSTOMER FOR PUBLIC FOOD SERVICELIVIU ILIE FACALEATA0PITESTI, ROMANIAIn the context of accelerated economic globalization and hyper global competition, companies must have a high degree of orientation in the market, to know and respond quickly to volatile markets. In this context, the public food field is one marked by significant changes having regard to needs and consumer behavior. Public food services are designed to meet first the basic needs which causes certain private actions and a particular mechanism for the training of behavior with significant impact on the way in which the companies of public food should develop services and certain ambient which to contribute to the proper customer service. Moreover, these companies have aspecial relationship with customers, having regard to the direct interaction between supplier and customer. This present project aimsto identify good practice in the field of public food service regarding the implementation of the philosophy orientation on the marketplace. To achieve this goal has been used as methodology the analysis of the primary results from previous research in the fields of both market direction, as well as in the hospitality areas, analysis which has had as main objective a stock-taking of the models developed for the hospitality industry and compiling influence factors with impact on the "good service" of the client, but also integration of orientation principles toward market within the framework of these models.http://www.utgjiu.ro/revista/ec/pdf/2015-05/11_Facaleata.pdfhospitality industryorientation toward marketgood customer servicemodels |
| spellingShingle | LIVIU ILIE FACALEATA ORIENTATION TOWARD CUSTOMER FOR PUBLIC FOOD SERVICE Analele Universităţii Constantin Brâncuşi din Târgu Jiu : Seria Economie hospitality industry orientation toward market good customer service models |
| title | ORIENTATION TOWARD CUSTOMER FOR PUBLIC FOOD SERVICE |
| title_full | ORIENTATION TOWARD CUSTOMER FOR PUBLIC FOOD SERVICE |
| title_fullStr | ORIENTATION TOWARD CUSTOMER FOR PUBLIC FOOD SERVICE |
| title_full_unstemmed | ORIENTATION TOWARD CUSTOMER FOR PUBLIC FOOD SERVICE |
| title_short | ORIENTATION TOWARD CUSTOMER FOR PUBLIC FOOD SERVICE |
| title_sort | orientation toward customer for public food service |
| topic | hospitality industry orientation toward market good customer service models |
| url | http://www.utgjiu.ro/revista/ec/pdf/2015-05/11_Facaleata.pdf |
| work_keys_str_mv | AT liviuiliefacaleata orientationtowardcustomerforpublicfoodservice |