Day, Abby; Peters, John - In: International Journal of Contemporary Hospitality Management 6 (1994) 1/2, pp. 81-84
Obtaining BS 5750 is comparatively easy. It is much harder to identify the factors which contribute to quality. Defines quality in terms of “static quality” which constitutes basic standards, and dynamic quality which is what delights the customer. Suggests action learning as the way to...