An Examination of the Relationship Between Employee Behavior/ Non-Behavior and Customer Satisfaction in Quick Service Restaurants

ABSTRACT

The major objective of this research is to explore the relationship between employee behavior/non-behavior and customer satisfaction in quick service restaurants. Four behavioral components (employee reliability, employee responsiveness, employee assurance, and employee empathy) and one non-behavioral component (the physical environment) are identified.

The survey questionnaire included the modified SERVQUAL instrument (Parasuraman, Zeithaml, and Berry, 1991) in addition to questions about satisfaction. A convenience sample of 125 participants was used to collect data by frequenting selected quick service restaurants. The results identified significant positive correlations between three of the five behavior/non-behavior constructs (employee responsiveness, employee assurance, and the physical environment) with three of the four identified dimensions of customer satisfaction (satisfaction with the food, satisfaction with the task/service, satisfaction with the price, and overall satisfaction).     

A Study of Factors Influencing Parental Patronage of Quick Service Restaurants

Summary

This study identified factors influencing parental quick service restaurant patronage. Results indicated that parents are influenced to patronize quick service restaurants most often by speed of service, menus that offered their childrens' favorite food items, and parents' lack of time for meal preparation at home. Children preferred French fries, pizza, hamburgers, cheeseburgers, and chicken nuggets at quick service restaurants. French fries, the favorite childrens' fast food menu selection, was ranked by respondents as one of the least healthy food items, while mashed potatoes, one of childrens' least favorite fast food menu selections, was perceived to be one of the healthier food selections by parents. Restaurateurs were encouraged to develop newer, healthier methods of preparing these popular menu items while offering more nutritious menu selections for children.     

服务质量与服务忠诚的多维度关系研究

本文选择北京地区接受餐饮业服务的消费者为调研样本,运用因子分析、结构方程模型等计量手段,从多维度角度研究服务质量与服务忠诚的关系。研究结果表明:服务质量由有形性、可靠性、响应性、保证性和移情性五维度构成,服务忠诚由情感忠诚和行为忠诚两维度构成;服务质量不仅对服务忠诚存在着显著的直接正向影响,而且通过顾客满意对服务忠诚存在着显著的间接正向影响;服务质量各维度对服务忠诚各维度的影响机理与程度各不相同。研究结果同时引申出若干有关我国服务业如何提升服务质量以达到提升服务忠诚的启示。     

Managing Customer Expectations of Restaurants

Based on past research in services marketing the authors develop a conceptual model of the antecedents of customer expectations of restaurants. The model was then empirically tested using the simultaneous equation procedures of LISREL 7. Data was collected and analyzed. Significant findings are discussed in terms of what restaurant managers need to do to properly manage the expectations of their customers to enhance patronage and profitability by ensuring customers are satisfied with the restaurant.     

Examining the Relationship Between Advertising Expenditures and Sales of Quick-Service Restaurants in the United States

The United States fast-food industry represents an important business sector with respect to national and international economics. Due to the low levels of product differentiation and high industry competition, fast-food companies heavily engage in advertising and branding activities. Quick-service restaurants (QSR) are the largest and growing segment of the fast-food industry. The current study examined the longitudinal relationship between advertising expenditures and sales revenues for the QSR industry and leading QSR brands in the United States from 1986 to 2007. Hypotheses were tested using a time-series regression analysis. Managerial, research, and policy implications of the results are provided.     

混合服务质量：研究述评与未来展望

信息技术的进步极大地改变了服务生产、传递和消费的形式,促进了人-人交互和人-技术交互结合的混合服务发展。单渠道情境中的传统服务质量和电子服务质量已受到广泛关注,但多渠道融合情境中的混合服务质量还缺乏深入探索。混合服务质量逐渐成为近年来服务营销和管理领域新的研究主题。文章按照混合服务质量的内涵、构成、测量、影响因素以及对顾客行为的影响研究,对国内外该领域的研究情况进行了系统回顾和全面梳理,掌握了国内外的最新研究动态,并对未来研究方向进行了展望,以期促进国内学术界对混合服务质量的关注与探索。     

基于服务补救的服务质量提升研究

本文认为,实行服务补救是企业保持顾客满意、强化顾客忠诚的一个重要手段,其最大的价值在于以点的质量突变促进整体质量大跨越,从而实现服务宏观综合质量与其他方面质量的提升。文章提出,基于服务补救的服务质量提升模式主要由三部分组成:一是着眼于微观基点的质量维持稳固器,其功能主要是第一时间发现并识别服务失误,第一时间采取补救措施解决顾客问题并收集失误、补救以及顾客表现出的隐性与显性信息;二是质量价值挖掘器,这是把微观的服务补救价值放大、映射到整个宏观层面以提升整体服务质量的关键;三是质量提升推动器,是为了把以上所获得的全部价值注入到质量管理工作中来,以提升整体的服务质量。     

服务质量开发过程的质量管理体系

由于服务业在质量管理中存在许多问题,很难找到现成和权威的答案,因此要对服务质量管理所涉及的内容和方法进行分析与研究,借带制造业产品质量开发的步骤和技术,构建一种面向服务质量开发过程的服务质量管理体系构架。     

Using Focus Groups to Determine Specific Attributes That Influence the Evaluation of Quality Food and Service Quality in Continuing Care Retirement Communities

Abstract

Residents' perceptions of the specific quality attributes of food and service that affect the quantity of food consumed and their satisfaction with the dining service were explored. Eight focus groups composed of 45 residents were conducted in three continuing care retirement communities. When asked to identify the two most important attributes affecting food quality, the participants identified flavor/taste and texture/tenderness of meat. Appearance of staff and attentiveness of service were the most important attributes affecting service quality. These results can be used in identifying strategies to enhance the quality of food and service and overall satisfaction and developing an instrument to evaluate residents' satisfaction.     

基于服务质量形成模式的服务创新模型

服务创新是推动服务业发展的强大动力,同时对增强制造业企业的竞争力有重要作用。由于服务质量形成模式与一般产品质量形成模式的差别,服务创新与制造业技术创新在创新内容和形式上有所不同,关键在于创新维度的不同。通过对基于服务质量形成模式的服务创新四维度模型的探讨,识别了服务企业创新活动包含的四个一般性维度及其关联。     

Service Quality Perceptions of Foreign Direct Investors

ABSTRACT

In this article, the potential disparity between foreign direct investment (FDI) clients' service quality expectations and the actual service experienced (Gap 5) and how these impacts FDI inflows are investigated. Methodological triangulation encompassing quan-titative and qualitative methods is used. Contrary to the quantitative findings, the qualitative findings indicate that Gap 5 exists among the FDI clients. This is the first time the service quality model (performance-based construct) has been used to study FDI issues. Rather than applying the predominant “inside-out” mindset, the model adopts an “outside-in” mindset that uses perceived (actual) service as a reference point for clients' evaluation of service quality.     

Multi-Attribute Dimensions of Service Quality in the Fast Food Restaurant Industry

Abstract

As the fast food restaurant industry grows in the Western industrialized world, it has also become increasingly competitive. In such an environment, marketers are concerned about how to increase or maintain market share through better service quality and effective segmentation strategies. This paper reports a two-phase exploratory study conducted to determine the dimensions of service quality in the fast food industry, from the consumer's perspective. Factor analysis revealed 10 dimensions made up of 57 different attributes. The 10 dimensions were able to discriminate among three groups of fast food patrons, namely: frequent, less frequent, and more frequent patrons. Managerial implications of these findings, for market segmentation, targeting, positioning, and promotional strategies are discussed.     

高铁服务质量“提速”的思考

高铁在我国的快速发展,正在给公众的生活带来巨大的改变,高铁的服务质量成为人们日益关注的话题。针对目前高铁服务中存在的服务意识淡薄、服务过程设计的缺陷以及服务失误管理不力等质量问题,提出了树立"以顾客为中心"的服务观念,管理顾客期望,设计服务蓝图优化服务过程,积极实施服务补救等提高高铁服务质量的对策措施。     

黑龙江省物流企业服务质量探析

黑龙江省物流产业正处于起步之后的上升态势,各类商品物资外运数量庞大,物流业市场需求较旺,有较好发展潜力和空间,然而要发展物流则服务需先行。以顾客感知物流服务质量为主线,结合前人对相关内容研究的理论和调查结果,分析出影响黑龙江省物流服务质量的五个维度,且这五个维度之间为并列关系。黑龙江省物流企业可以从订购质量、定制化服务质量、回应质量、交付质量、误差处理质量等方面增强物流服务质量,从而满足多样化的物流发展服务。     

基于线上线下融合的混合服务质量--内涵、维度及其测量

信息技术的进步促进了线上线下渠道的融合发展,传统服务业正在积极利用线上线下渠道改变服务的生产、传递和消费方式,线上线下融合的混合服务质量管理变得日益重要。文章基于多渠道交易过程视角,考虑顾客通过混合服务传递系统与服务企业的接触体验,全面定义和测量了线上线下融合的混合服务质量。运用访谈法、内容分析法、预调研和大样本调查分析,在中国情景下开发了线上线下融合的混合服务质量测量量表(OMO-HSQ)。通过因子分析、信度检验、效度检验和竞争模型比较分析,证明该量表有良好的心理测量学品质。研究表明,线上线下融合的混合服务质量包括了实体服务质量、电子服务质量和整合服务质量三个主维度及其十五个次级维度和对应的六十一个测量题项,混合服务质量构成维度对总体混合服务质量的相对贡献由大到小依次为整合服务质量、实体服务质量和电子服务质量,实体服务质量评价得分要依次高于电子服务质量和整合服务质量,企业类型、消费者类型和服务行业类型对混合服务质量有差异化影响。研究为测量混合服务质量提供了科学依据和工具,对混合服务企业服务质量管理有重要实践启示。     

A Study of Factors Affecting Tip Size in Restaurants

Abstract

This study was undertaken to gain understanding of the tipping phenomenon in restaurants. The study reviews the phenomenon of tipping and the accompanying characteristics that determine the gratuity amount of consumers. An understanding of the relationship between tip size and factors such as food quality and level of service will help to determine what areas restaurant personnel should focus on to enhance customer satisfaction and facilitate those working in the restaurant industry. In this study, the researchers tested the hypothesis that the greater the tip size, the more satisfied the customer is with the food quality and service provided by server. The other hypothesis tested was: The greater the tip size, the greater the likelihood of a return patronage. Data were collected at a restaurant in Houston, Texas. This analysis found a strong relationship between tip size and service provided by server and return intentions, but did not find a significant relationship between tip size and food quality.     

基于客户需求的供应链物流服务质量研究

基于客户需求的物流服务是供应链物流服务质量管理的核心,具有可得性、经济性、时间性和可靠性等特点,其内涵在基本物流服务系统、物流运作绩效、客户认同的物流服务质量等三个方面中有所体现。企业要持续长久地赢得客户满意,必须从整体上建立令客户满意的物流服务运作体系,建立完善的物流服务质量系统,充分认识和把握物流服务质量的显著特点和基本内涵,从满足客户需求出发,为客户提供价廉质优的物流服务。     

混合服务质量对双线服务忠诚的影响——线上线下融合视角

传统服务质量和电子服务质量已广受关注,但同时基于人-人交互和人-技术交互的混合服务质量还缺乏深入探索。文章基于我国线上线下融合情境构建并实证分析了混合服务质量对双线服务忠诚的影响模型。实证分析表明,实体服务质量、电子服务质量、整合服务质量对感知价值和线上忠诚有积极影响,实体服务质量、整合服务质量对关系质量和线下忠诚有积极影响;感知价值和关系质量对线上线下忠诚均有积极影响;并且,感知价值和关系质量在混合服务质量三维度与线上线下忠诚之间起到一定程度的中介作用。此外,跨渠道质量不一致负向调节了电子服务质量、整合服务质量对感知价值的影响,负向调节了实体服务质量、整合服务质量对关系质量的影响;渠道使用模式负向调节了电子服务质量、整合服务质量对感知价值和关系质量的影响。研究从线上线下融合视角深入挖掘了混合服务质量影响服务忠诚的顾客心理机制和多渠道异质性特征,对混合服务提供商的服务质量和顾客忠诚管理有一定启示作用。     

College Students' Perceptions of a Smoking Ban in Restaurants and Bars

Abstract

This study investigates college students' perceptions of smoking bans and their knowledge of smoking bans implemented in a college town. A total of 180 college students enrolled in two hospitality management classes participated in the study. While the majority of students were strongly supportive of smoking bans in general, results of the study indicated that significant differences were found in smoking ban perceptions based on respondents' future employment segments. The length of residency also affects how much information respondents knew about implemented smoking ban regulations.     

邮政系统服务质量模糊综合评价研究

邮政系统服务质量取决于各项邮政业务,邮政业务的服务质量取决于顾客的评价。以陕西省为例,利用陕西省邮政服务状况的调查数据对邮政系统服务质量进行了模糊综合评价。模糊综合评价的结果有赖于调查数据的代表性、评价指标体系的完善程度和评价指标的权重。