Investigating the Beneficial Methods and Sustainable Practices to Achieve Clients' Perception in the Floating Restaurants

Document Type : Original Article

Authors

1 Ministry of Higher Education The Higher Insitute for Specific Studies - Giza

2 Lecturer, Hotel Management Department, the Higher Institute for Tourism and Hotels, Badr City, Egypt.

Abstract

The aim of this study is to investigate the beneficial methods and sustainable practices that achieve and determine clients' perception and preferences in the floating restaurants. The restaurant sector is among the extremely fast segments of the Egyptian economy, and it is constantly on the rise in the upcoming. In Egypt, the adoption of overall performance measurement in the floating restaurants business is already a relatively new phenomena. As a consequence, achieving guest perception and satisfaction will promote the growth of the highest standard of skills. The quality perceptions of floating restaurant guests were acquired as described in this research. The most essential attribute was quality of service, following by quality dimensions, pricing of the meals, and the restaurant's design/ambiance. According to the research, floating restaurants needs to consider, assess, and enhance their effectiveness in order to attain the maximum level of guest perception and customer satisfaction in attempting to fulfill guest's desires. Floating restaurant owners must also provide healthy meals to draw the interest of numerous senior clients and should pay more attention to safety regulations and other sustainable practices. Restaurateurs should also set reasonable charges for the services given and encourage personnel continue providing excellent service. Also, the interior design is important factor to attract new guests. Service quality cannot be forgotten to increase guest loyalty. It can be a lead to huge success for Egyptian floating restaurants.

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