Influence of Quality Control of Service Operations on Employees’ Perceived Service Quality and Its Dimensions: a Cross-sectional Study of Barbeque Restaurants in Kiambu County, Kenya
Reginah Brenda Nyawira, Teresa Kinuthia, Moses Miricho
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引用次数: 0
Abstract
Outstanding service quality is vital to the success of service organisations, including barbeque restaurants. The current study examined the influence of quality control of service operations on perceived service quality and its dimensions (comprising tangibles, reliability, responsiveness, assurance
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