Abstract
The gastronomic industry enjoys growing popularity. The number of small ga¬stronomy establishments and large hotel chains is growing, with extensive catering facilities. The struggle for the client has many dimensions, it also takes place within his sensations and feelings. Eating out is much more than cooking and eating at home. It brings people together and people can share something common when eating outside. By perceiving the gastronomic service in this way, we notice the importance of the environment and the pe¬ople who provide it to us. The aim of the article is to present the possibilities of using the Quality Function Deployment (QFD) method in the design of catering services – to translate market requirements into the conditions that a gastronomic service has to meet, wanting to enjoy the interest. The aim of the research is to identify the client’s needs and requirements and identifying the positive features of the service and finding methods to achieve them so as to be able to improve the gastronomic service on their basis.
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