الفهرس 
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Abstract
This study aims to assess food and beverage services quality in Eco-lodge hotels. Service quality has been regarded an antecedent of customer satisfaction. ServQual Model was used to analyze the gap between the expectations and perceptions of retailing customers to explore the factors that affect their satisfaction.
The study assessed the food and beverage services quality in ecolodge hotels according the five dimensions of ServQual, the result of the research showed that there is a gap between the guest expectations and perceptions of tangibles, reliability, responsiveness, empathy, and assurance. This means that the quality was poor. The ecolodge hotels should improve the quality of food and beverage services.