Assessment of food delivery measures and its impact on the quality of food provided in Luxor Hotels Group | ||||
| Journal of Association of Arab Universities for Tourism and Hospitality | ||||
| Article 2, Volume 11, Issue 3, 2014, Page 18-34 PDF (340.57 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jaauth.2014.57538 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Suzan Abdel Rasoul1; Hany Atef Kozmal2; Mostafa Abdel Fattah3 | ||||
| 1Department of Hotel Studies Higher Institute of Tourism, Hospitality and Restoration of Antiquities - Abu Qir - Alexandria | ||||
| 2Hotel management the higher institute for tourism and hospitality management Egoth Luxor | ||||
| 3Department of Hotel Management - Higher Institute of Tourism and Hotels - Hurghada | ||||
| Abstract | ||||
| Hotel establishments endeavor to provide the best of their utmost in the interest of customer satisfaction and in order to maintain a good reputation. In order to provide excellent service to guests must provide a suitable food product of high quality and will not be achieved in the case of a defect in one of the stages of the food cycle from the stage of purchase and receipt until delivery. | ||||
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