الفهرس 
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Abstract
This study aims to assess the quality of food services provided in a sample of ethnic restaurants in Greater Cairo by using one of the most popular tools to assess service quality in service industries (SERVQUAL Model) . To achieve this aim, a modified SERVQUAL questionnaire was developed and directed to a random sample of customers in the investigated ethnic restaurants to identify their expectations and perceptions towards quality of food and beverage services provided. A total of 500 questionnaires were randomly distributed among them; only 435 forms (87%) were valid. The results of field study indicated that there was a negative SERVQUAL gap between all investigated dimensions (tangibility, reliability, responsiveness, assurance, empathy and quality of food and beverage). Based upon both the literature reviewed and the field study findings, the following recommendations could be suggested: 1.Stabilization the concept of service quality and make it a strategic objective begins of the senior management and ends with the last individual in the organization 2.Giving more attention to customers’ problems and overcome any obstacles facing them as soon as possible. 3.A periodical evaluation should be adopted to ensure the quality of food and beverage service provided. 4.Conducting specific training programs to enhance the employees performance and their practical and behavioral skills.