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The objective of this research is to evaluate the quality of restaurant services of Manabí, a local offer of Ecuador; as a basis for systematic improvement. Through a descriptive, non-experimental and cross-sectional study; Difference 5 of the Servqual Model was contextualized, adding the aspects of convenience of schedules, attractiveness and understanding of the menu, value for money; among others; which integrated with improvement tools through time study, constitutes the main contribution of the study. Its application in two Manabí restaurants allowed the validation of the usefulness of the proposed instrument for the evaluation and improvement of the quality of restaurants in the Manabí context. In the case of a traditional restaurant, a reduction in service times was achieved by determining effective service standards during peak hours; In the modern one, the need for differentiation strategies based on age is established.
Alfonso et al. (Fri,) studied this question.