An Integrated Approach to Service Quality in Hotels

ABSTRACT

An examination of service quality in hotels goes beyond the measurement approach by incorporating, customer satisfaction, organizational culture and climate. Customer satisfaction is examined and the use of employee perceptions of customer satisfaction is proposed as an index for customer satisfaction. Organizational climate is discussed as being a fundamental element that needs to be understood and used by managers in order to promote service quality. A conceptual model that incorporates all the elements of an expanded service quality model is presented by utilizing organizational culture and climate as its base. It is argued that hotel managers need to address all aspects of the model simultaneously instead of the single element at a time approach.     

Service Quality,Satisfaction, and Behavioral Intention Among Forest Visitors

Abstract

This study explores the interrelationships between service quality and satisfaction, and their influence on behavioral intention among forest visitors. On-site surveys were conducted in a forest through face-to-face interviews (n = 395). The data were analyzed using structural equation modeling. The findings suggest that service quality is an antecedent of satisfaction and satisfaction plays a mediating role between service quality and behavioral intention. Further, service quality has a direct effect on behavioral loyalty, implying that the effect of service quality on behavioral intention is as important as that of satisfaction. The results of the study provide important theoretical implications to nature-based tourism managers.     

Predictors of Service Effort

ABSTRACT

Improving service quality will continue to be a vital goal for hospitality and tourism organizations in the new millennium. As service worker performance directly impacts customer's evaluation of quality, further investigation of methods of improving performance are necessary. Service effort is a construct that has received little attention in the literature, but may be a significant factor in linking employee attitudes and customer perceptions of service quality. This exploratory study tested three popular managerial constructs to determine the extent to which they predict service effort. Using data from 331 service workers from two cruise line operations organizations, motivation, organizational commitment and job satisfaction were regressed against service effort. Results indicate that organizational commitment was the greatest predictor of service effort, followed by motivation. One dimension of job satisfaction (satisfaction with company), failed to yield a significant relationship with service effort, while satisfaction with supervisor yielded a slightly negative coefficient. Implications for hospitality and tourism managers and organizations are discussed.     

An Examination of Job Satisfaction of General Managers Based on Hotel Size and Service Type

ABSTRACT

Because of the flatter organizational structure and decentralized hierarchical configuration of limited-service and extended-stay hotels, managerial job responsibilities may differ between these types of hotels and their full-service counterparts. As job responsibilities vary, so too might approaches to ensuring job satisfaction. This study examined how hotel size and service type affect the job satisfaction of general managers. After hypotheses testing and an analysis of the item correlations, it was concluded that neither hotel size nor service type significantly impacted general manager job satisfaction and gender, age, educational level, and longevity in the hospitality industry or as a hotel manager all had minimal impact on job satisfaction.     

Getting Along with Others

ABSTRACT

In the foodservice industry, customer service is a key performance indicator. This performance indicator comprises two components: a core aspect (food quality) and a relationship aspect (personality of the server). This paper explores the role of personality and its influence on the relationship aspect of customer service. In particular, the authors examine the significance of the agreeableness personality trait on customer satisfaction and word-of-mouth promotion. The findings suggest that developing a method to measure the agreeableness personality trait could assist foodservice managers in selecting candidates that have a greater likelihood of delivering quality customer service.     

Resort mystery shopping: A case study of hotel service

ABSTRACT

Mystery shopping is a common mode of improving customer service in retail and hospitality businesses, but researchers rarely utilize the methodology in academia. In these business entities, high-level quality standards are paramount to customer satisfaction, and mystery shopper reports have been found to be indicative of an organization’s service quality. This study employed a mixed-method approach, utilizing qualitative and quantitative procedures to examine a mystery shop program from within a resort hotel in the Southeastern US. The researchers used seven service principles which were established by the resort hotel. Mystery shoppers surveyed this specific service culture for a span of 13-months. The results suggested that managers need to re-examine service principles to ensure consistent employee performance and guest experiences.     

General Manager Perceptions of Guest Satisfaction Measurement Systems in the Hotel Industry

ABSTRACT

This research examined 151 hotel general managers' perceptions of four different guest satisfaction measurement systems in the hotel industry. The results found that general managers had questionable confidence in the output from any of the systems investigated. The general managers felt that all systems present sample size, representative sample and manipulation problems. The general managers had the greatest confidence in third-party mail-out satisfaction systems and preferred these systems in a rank-order response.     

The influence of service orientation discrepancy between managers and employees on employees’ affective outcomes

This study attempted to relate service orientation discrepancy (SOD) between employees and managers to employees’ affective reactions [role conflict (RC), role ambiguity (RA), job satisfaction (JS), and organizational commitment (OC)] in the restaurant industry. The findings of the study indicate that there is a SOD between managers and employees; employees saw themselves as more enthusiastic and less bureaucratic than managers. When this SOD was correlated with employee outcomes such as RC, RA, JS, and OC, the results indicated that SOD had a direct effect on RC, JS and OC. SOD also had indirect effects on JS, and OC through RC and RA. RC had a direct effect on JS and an indirect effect on OC. RA had a direct effect on JS. Finally, JS had a direct effect on OC.     

The Measurement of Job Satisfaction

Abstract

This study investigates the effects of various dimensions on job satisfaction, using a sample of Turkish frontline employees in Northern Cyprus hotels as its setting. Results suggest that pay and supervision have significant positive effects on the job satisfaction of frontline employees, whereas the work itself and physical evidence do not have any significant relationship with job satisfaction. The implications of the results for hotel managers and public policy makers are discussed.     

Hotel Guests' Cumulative Satisfaction Updating Process in the Context of Service Failure and Service Recovery

ABSTRACT

Consumers constantly revise their satisfaction judgments as they gain new service experience. While some researchers found that consumers weigh their prior cumulative experience more heavily than their most current individual service encounters when updating their cumulative overall satisfaction, others found the opposite result. Following the development of the literature, this study investigated customers' satisfaction updating process in the context of service failure and service recovery in the hotel industry. The results of the data analysis show that when updating overall satisfaction, participants weighed their current service encounter satisfaction more heavily than prior cumulative overall satisfaction, regardless of different levels of service failure and service recovery. The findings of this research also suggest that once customers experience service problems, it is difficult to bring customers' satisfaction level back to where it was.     

How Cultural Differences Cause Dimensions of Tourism Satisfaction

Abstract

This paper develops a conceptual model of the relationship between different cultural values and how they influence consumer satisfaction in the tourism industry. It is hypothesized that cultural differences manifest themselves in different levels of importance being placed upon different aspects of service, and the differences between the levels of importance and the actual service received cause differences in the levels of satisfaction. These hypotheses are tested using 269 independent samples of levels of importance and 411 independent samples of satisfaction of tourists from four cultural groups (Australian, USA/Canadian, Japanese, Mandarin speakers) who visited Melbourne, Australia in the period May-September, 1996. The analysis develops dimensions of importance and satisfaction separately for each cultural grouping, and uses structural equation modeling (Amos 3.6) to develop the causal model measuring the way in which importance of service dimensions cause dimensions of satisfaction. Conclusions from the analysis show little evidence of a causal relationship between importance of service quality attributes and satisfaction. However, significant differences are found between cultures for different levels of satisfaction resulting indirectly from differences in the importance and actual levels of service received.

The implications for cultural differences affecting tourism satisfaction are discussed.     

An Assessment of Key Hotel Guest Contact Personnel in Handling Guest Complaints

Abstract

The quality of a guest's hotel experience is frequently dependent on the consistency with which hotel standards of service are applied. Where the existing systems break down, guests will complain. This should be viewed as an opportunity for the hotel's management. However, some hotel direct guest contact personnel may view guest complaints as causes for panic rather than opportunities for improving the hotel operation. Guests whose complaints were resolved satisfactorily were willing to return back to the hotel. Proficiency in handling their complaints results in greater guest satisfaction and loyalty. The application of the research will be on Hotel Assistant Managers/Guest Relations Agents to investigate whether they are applying the necessary steps and techniques to solve guests' complaints related either to tangible or intangible products in hotels. Results indicate that Hotel Assistant Managers and Guest Relations Agents could improve their effectiveness in handling guests' complaints. Assistant Managers were found in this study to be better at handling complaints than Guest Relations Agents.     

Locus of Control and Its Influence on Hotel Managers' Job Satisfaction

Abstract

Studies have demonstrated that internal/external locus of control impacts job satisfaction. Additionally, research indicates that locus of control relates to many other work-related perceptions. However, few studies exist that investigate the relationship between locus of control and job satisfaction for hotel managers. This study investigates hotel managers' job satisfaction (n = 68), internal/external locus tendencies, and the relationship between the two constructs. The results indicate that variables other than the locus personality construct may relate to hotel managers' perception of job satisfaction. Additionally, the results stimulate the ongoing person versus situation debate in job satisfaction research.     

Job Characteristics and Job Design in Table-Service Restaurants

ABSTRACT

This study assessed the relationships of job characteristics, job satisfaction, and job performance in a sample of 315 table service restaurant employees. Results demonstrate the job characteristics to be reliable constructs, and that the sample perceived them to exist at varying levels in their jobs. Multiple measures of job satisfaction are reported and compared. Perceived job characteristics do appear to influence job satisfaction, but demonstrate only a very limited relationship with job performance. Recommendations are suggested for job design or job redesign that may enhance satisfaction and performance.     

Converging Services Marketing and Tourism Approaches in Satisfaction and Service Quality Research

ABSTRACT

This paper attempts to converge the utilitarian or provider-based concept of service quality and the experiential or customer-based concept of satisfaction. It presents two empirical projects which examined visitor's service quality and satisfaction judgements by alternative methodological approaches. The first is a quantitative study of visitor's assessment of historic houses, illustrating that quality and satisfaction concepts can be successfully combined into a model of the means-end chain type. The second is a qualitative study of visitor's narrative assessment of successive service experiences, highlighting the various functions of service quality aspects during the entire holiday stay. Finally, the authors argue that these kinds of approaches may contribute to the academic debate on satisfaction and service quality constructs, and will equally open up new opportunities for service and destination marketers in tourism.     

Why Do People Leave? a Study Of Nonsupervisory Restaurant Employees’ Polychronic Time Use Preference and Turnover Intention

ABSTRACT

The purpose of the study was to present a comprehensive view on the associations among polychronicity, job satisfaction, work engagement, and turnover intention within a restaurant context. Using a sample of 252 servers in full-service restaurants, structural equation modeling results found that polychronicity positively linked with job satisfaction, work engagement, and turnover intention. An indirect effect from polychronicity to job satisfaction to turnover intention was found. Results can assist restaurant managers in selecting candidates that best fit their organization. It will also assist employees in determining which career path best matches their personality traits.     

Sense of belonging to a lesbian,gay, bisexual,and transgender event: the examination of affective bond and collective self-esteem

ABSTRACT

This study examined behavioral intentions of sexual minority attendees at an event from a sense-of-belonging perspective. Based on social identity theory, attendees’ social representations are examined via affective bond at the event level and collective self-esteem at the community level. A survey was conducted with 261 respondents from the sexual minority community at a large, annual lesbian, gay, bisexual, and transgender (LGBT) event. Findings revealed that affective bond positively impacts satisfaction and behavioral intentions. In addition, collective self-esteem also had a positive influence on behavioral intentions. Theoretical and managerial implications for event managers and destination managers are provided.     

A multilevel analysis of the service marketing triangle in theme parks

ABSTRACT

This study explores multilevel relationships between employees and visitors within 25 theme parks in Taiwan. The adapted constructs with corresponding items of interactive, internal, and external marketing were developed based on the service marketing triangle theory and previous literature. The results show that interactive marketing influences visitor satisfaction and behavioral intentions; internal marketing influences interactive marketing, and moderates the effect of interactive marketing on satisfaction; external marketing influences satisfaction; and satisfaction affects behavioral intentions. This study demonstrates that examining the influence of cross-level service marketing on internal and external customer satisfaction is crucial to the operational success of theme parks.     

The Impact of Culture on Self-Service on Technology Adoption in the Hotel Industry

Abstract

Increasingly technology based solutions are being used to deliver customer service within the international hotel sector. Frequently, these are being driven by cost and operational efficiency concerns, rather than customer service concerns. The argument is presented in this paper that the undifferentiated use of these solutions across international hotel chains without consideration of the diversity of national cultures that may utilize these services may impact negatively on customer service and organizational performance. A number of propositions are suggested both for further academic research and as factors for consideration by hotel managers in this sector.     

An Assessment of Quality Consciousness of Service Employees

Abstract

Frontline service staff plays a vital role in the success of firms in the lodging industry. Quality service often determines the competitive edge of businesses in this industry. In this study, data from the questionnaires filled out by hotel managers and employees have been analyzed to assess their service quality consciousness. Although the results point to the existence of an organizational culture and climate that encourage the fostering of quality consciousness, they are not effective enough in the development of satisfactory quality consciousness in employees. A set of guidelines for quality service management is proposed.