Bitte verwenden Sie diesen Link, um diese Publikation zu zitieren, oder auf sie als Internetquelle zu verweisen: https://hdl.handle.net/10419/244817 
Erscheinungsjahr: 
2020
Quellenangabe: 
[Journal:] Cogent Business & Management [ISSN:] 2331-1975 [Volume:] 7 [Issue:] 1 [Publisher:] Taylor & Francis [Place:] Abingdon [Year:] 2020 [Pages:] 1-11
Verlag: 
Taylor & Francis, Abingdon
Zusammenfassung: 
The study sought to determine the effects of Business Process Outsourcing (BPO) on service quality of catering services in the tertiary education industry. Specifically, the outcome variables were food quality, service quality, and the quality of ambience. A statistically determined sample size of 200 was surveyed over a period of one month. The findings indicated that BPO has got statistical significance on all the hypothesised variables. Based on the results attained it was recommended that tertiary education institutions must outsource non-core functions like catering services and concentrate on the provision of education services which are inherently their core business.
Schlagwörter: 
Business process outsourcing
food quality
quality service
quality of ambience
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