Hence 14 inns achieved high scores, unlike kooperativ 2012 when 22 inns to achieve the following re

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Skopje year continues the tradition again this 2013, in cooperation with the Agency "Swot Research", implemented the project for selecting the best of the best restaurant.
For this project, the City of Skopje hire a professional agency with expertise and experience in the analysis of quality of service by means of so-called mystery shopping, kooperativ or through a direct hit from the independent and objective secret client / guest researched and evaluated the quality of service according to predetermined criteria.
The project covers a total of 100 restaurants in the city of Skopje, with 50 restaurants and 50 taverns that a total of 300 visits, or every three times, evaluated according to the following eight criteria: first contact with staff, hygiene facility kooperativ toilet, ambience, service waiters, general service, quality of food and complete contact with staff.
Marko Radonjic, director kooperativ of the agency that conducts research, said that this year a slightly dropped the success rate, compared kooperativ to the last, but it explained by the introduction of higher criteria kooperativ than last year.
Hence 14 inns achieved high scores, unlike kooperativ 2012 when 22 inns to achieve the following results. This year 13 restaurants achieved high results unlike last year, when the high percentage of quality numbered itself 19. For the first time, this year no restaurant noticed lower scores below 50% of quality.
"I sincerely hope that through this research will succeed raise awareness among caterers and citizens about the importance of quality of service to clients in the hospitality industry, as well as to raise the general level of quality catering objekti.Za me as mayor of the capital I especially important for tourists and visitors of the City of Skopje to offer only gastronomic enjoyment and also to develop and culinary tourism, and that we can achieve only with mutual cooperation between the city administration kooperativ and caterers themselves, "said Trajanovski.
The survey results were presented kooperativ to the public in the form of caterers conclusions and recommendations for the future. The commitment to a consistent, professional and fair implementation of this project will contribute to improving the quality of service in catering facilities in the city, and the good results will indicate positive changes in the general kooperativ level of service with catering facilities in general.
The purpose of this project is to awaken awareness of caterers and citizens about the importance of quality of service to clients in the hospitality industry, and to raise the overall level of quality catering facilities on the territory of Skopje.
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