THE MYSTERY SHOPPER TECHNIQUE AS A WAY OF IMPROVING HOTEL GASTRONOMY SERVICES

The problems connected with the issue of service quality is an important aspect in the service industry, however it is difficult to measure. It may be quite difficult to estimate it unequivocally and objectively due to the fact that each service includes more or fewer materi-al elements. It is impossible to improve something that has not been measured and estimated before and one does not know whether it fulfils the requirements. Hotel gastronomy services are a kind of service that are partly materialized which makes the quality estimation easier. Nevertheless, one ought to remember that they are also shaped by non-material elements that influence the final quality estimation which seems to be problematic. The so-called Mystery Shopper Technique as a way of improving the quality of hotel gastronomy services is pre-sented in the article.