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La satisfacción del cliente y la competitividad de la industria restaurantera

Author

Listed:
  • Manuel Ernesto Becerra

    (Universidad de Guadalajara)

  • Luz Amparo Delgado

    (Universidad de Guadalajara)

  • Miriam del Carmen Vargas

    (Universidad de Guadalajara)

Abstract

El crecimiento de la industria restaurantera se ve ante una desventaja frente a las cadenas nacionales e internacionales bien estructuradas, por lo que el presente artículo tiene por objeto mostrar la influencia de la satisfacción del cliente en la competitividad de la industria restaurantera de Puerto Vallarta. El diseño metodológico fue de tipo no experimental, transeccional, correlacional, con una muestra de 383 comensales. Los hallazgos muestran que, los factores de tangibilidad con un valor de 0.98, respuesta con un valor de 0.73 y pago con un valor de 0.35, están mas relacionados con la competitividad de los restaurantes, esto según los datos empíricos de los clientes encuestados.

Suggested Citation

  • Manuel Ernesto Becerra & Luz Amparo Delgado & Miriam del Carmen Vargas, 2015. "La satisfacción del cliente y la competitividad de la industria restaurantera," Revista de Investigación en Ciencias Contables y Administrativas, Universidad Michoacana de San Nicolás de Hidalgo, Facultad de Contaduría y Ciencias Administrativas, vol. 1(1), pages 45-58, July.
    • Handle: RePEc:msn:rijrnl:v:1:y:2015:i:1:p:45-58
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