The hospitality industry tends to be cyclical as well as seasonal. Therefore, hotels, restaurants, and other travel firms must be prepared to compete during periods of low demand. One of the potential areas for obtaining a competitive advantage is to offer better service than the competition. This study examines the reasons given by hotel and restaurant customers for their “excellent service” experiences and their perceptions regarding service bias. This study found that most of the reasons were tangible and the majority of the respondents believe that hospitality service is biased toward certain customers.
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