Posted: September 14th, 2017

critically evaluate the influence between managing service quality in Food and Beverage Department and customer loyalty in Shangri-La Hong Kong.

Objectives-
1.) To critically review theories on service quality in food and
beverage department and customer loyalty.
2.) To measure service quality in food and beverage department and
customer loyalty within Shangri- La Hong Kong.
3.) To identify the influence between these two concepts.

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