Approaches for Improving Rural Romanian Tourism Services Quality

Abstract

The specific of the touristic product and its quality depend to a large extent on the professional ability of the service staff (kindness, solitude, punctuality, promptness). Aspects related to professional ethics (correctitude, trust, honesty) are seen by the consumer as inseparable from the quality of a service. At the same time, tourist's perception on the quality of the received service depends on the level of performers' involvement.

Actually, in rural tourism, at boarding houses and agro touristic farms, the staff is interested in bringing more tourists, their offer being characterized by a thorough competition. Agro touristic boarding houses offer a wide range of accommodation places and natural food products from their own households. Each agro touristic region has its own specific features, that is, the building style, comfort, traditional kitchen. The quality of services provided to native tourists by the boarding house or agro touristic firm staff finds itself in an interdependent relation with ecological food products.

Keywords: tourist, rural tourism, touristic potential

JEL Classification: L83, M31