FORMING A CUSTOMER-ORIENTED MODEL OF RESTAURANT SERVICE WITH A FOCUS ON QUALITY, FOOD TRADITIONS, AND CONSUMER EXPECTATIONS. Development Service Industry Management, [S. l.], n. 3, p. 59–62, 2025. DOI: 10.31891/dsim-2025-11(8). Disponível em: https://dsim.khmnu.edu.ua/index.php/dsim/article/view/416. Acesso em: 21 jan. 2026.