Quality Analysis of Seafood Restaurants in Tepic, Nayarit

In a highly competitive gastronomic market, quality becomes a key differentiating factor. Analyzing the service quality in seafood restaurants can provide valuable insights for business owners, helping them improve their market position by highlighting strengths and addressing potential weaknesses. Thus, the objective of this research is to evaluate and understand various aspects related to the quality of services offered in seafood restaurants in Tepic, Nayarit, to identify areas for improvement and provide recommendations to enhance service quality. The study employed association between categorical variables through a contingency analysis using Cramér’s V correlation matrix, which provides insights into the strength of associations between the studied variables. The research considered variables such as staff service quality, food quality, speed of service, hygiene, and comfortable atmosphere. The results reveal a significant association between some of the studied variables, allowing for the identification of areas requiring improvement and offering recommendations to enhance the quality of services provided.