In making the service encounter unique, it is up to the guest to match the level of service expected to the service delivered.
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Q21: Management sets quality service goals by considering
Q22: An accommodating policy standard should be implemented
Q23: Difficult interactions are caused when_ are_ than
Q24: The_ dimension of service consists of getting
Q25: When asking guests to name their biggest
Q27: Differentiate between the procedural aspects and convivial
Q28: A gap in delivering service occurs when
Q29: The procedural dimension of service consists of
Q30: Problems with the restaurant operation have a
Q31: The five dimensions of service are_ ,_
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