Quality clusters: Dimensions of email responses by luxury hotels

A growing body of research investigates hospitality Internet use, but usually focuses on websites rather than the most popular Internet application, email. This study uses cluster analysis and the SERVQUAL-P service quality (SQ) model to help address gaps in both academic and applied research of email use in the hospitality industry. The cluster analysis of email responses to a mystery guest survey by luxury hotels identified four hotel clusters. The clusters showed significant differences across all 24 email response variables and support four dimensions of email SQ corresponding to SERVQUAL-P's four dimensions.     

Customer value in the hotel industry: What managers believe they deliver and what customer experience

Delivering value for customers has become a central theme in business. The paper examines customer value from two perspectives, i.e. that of service provider and that of the customer. A total 231 managers and 385 customers responded to the survey. The results indicate that managers’ perception of customer value is different to what customers’ experience as customer value. The differences persist across different classes of hotels. These results suggest there is a need to align management and customer perspectives to optimize customer value as delivered and experienced. Specifically, hotels should invest in customer understanding and customer linking activities.     

Applying SERVQUAL to Diagnose Hotel Sector in a Tourist Destination

ABSTRACT

This paper investigates the feasibility of applying SERVQUAL to measure the quality ofservice provided by the establishments of a tourism subsector (hotels) of a tourist destination (Cantabria, an autonomous region in northern Spain), in order to obtain relevant information for decision-making by those in charge of the tourist administration and industry associations of the region. In the specific case of the subsector we have chosen, the most significant variables for a strategic diagnosis, and which have therefore been incorporated into the analysis, are the legal category of the establishment and the geographical zone where it is located. The results of the study have allowed us to identify the categories of establishments, and the zones which require special attention, as well as the sort of interventions needed.     

To survive or to thrive? China’s luxury hotel restaurants entering O2O food delivery platforms amid the COVID-19 crisis

COVID-19 presents luxury hotels with an unenviable task of maneuvering to secure survival. One of the contingency measures of China’s five-star hotels is to salvage revenues by entering online-to-offline (O2O) food delivery platforms. However, both opportunities and risks will ensue. Study 1 has content analyzed customer reviews on the largest O2O food delivery platform in China to probe the key factors of concern. The results show that taste, freshness, and brand credibility remain salient, as in dine-in experiences, while packaging and delivery quality emerge as a result of the integration of the O2O platform, and hygiene due to the COVID-19 pandemic. Interestingly, interaction quality between restaurant staff and customers still plays significant roles with the online channel. Study 2 has further deepened the understanding of luxury restaurants’ O2O services through semi-structured interviews with F&B professionals. The results have paved the way for hotel operators to employ tactics on O2O platforms.     

The effect of subordinates’ gender on the difference between self-ratings,and superiors’ ratings,of subordinates’ performance in hotels

An appropriate means of subordinate managers’ performance evaluation in an organisation is crucial for identifying their strength and weaknesses for maintaining job commitment, and improving performance on on-going basis [Church, A., 1995. First-rate multirater feedback. Training and Development 49, 42–43; Church, A., Bracken, D., 1997. Advancing the state of the art of 360-degree feedback. Group and Organisation Management 22, 149–161; Atwater, L., Yammarino, F., 1997. Self-other rating agreement: a review and model. Research in Personnel and Human Resource Management. 15, 121–174]. The debate, on whether there is difference between subordinates’ self-ratings of their performance, and superiors’ ratings of it is better, continues. This is because the extant literature is inconclusive. This study contributes towards resolution of the debate at least for the hotel industry in Australia.     

Chinese clientele at Chinese hotels—Preferences and satisfaction

The paper examines the proposal that levels of satisfaction with mainland Chinese hotels by the domestic market are related to performance in core services to which clients attribute high levels of importance. Regression analysis indicates that the main determinants of satisfaction are the external environment, reputation and cleanliness of the bedroom. It is suggested that key components of the hotel product such as a comfortable bed are akin to hygiene factors in Herzberg's theory of human relations, that is, their absence causes dissatisfaction, but their presence is insufficient to generate high levels of satisfaction. The sample comprises 941 Chinese respondents.     

Why do customers switch? More satiated or less satisfied

This study investigated whether restaurant customers switch to other restaurants due to satiation or diminished satisfaction. To achieve its objectives, this study extended well-known relationships among perceived quality, satisfaction, and behavioral intentions by including satiation and further examined the role of satiation on switching intentions. The results of this study showed that satiation was negatively associated with satisfaction but differed from diminished satisfaction. Further, the study results endorsed that satiation significantly influenced switching intentions, whereas satisfaction did not. This supports that customers switch to other restaurants not because they are less satisfied but because they are satiated. Regarding the relationship between perceived quality and satiation, service quality and food quality considerably reduced satiation levels, whereas physical surroundings were associated with an increase in satiation. In addition, satiation fully mediated the relationship between perceived quality and switching intentions, which emphasizes the importance of satiation in customer switching intentions. Findings and implications are provided in the main body of this paper.     

Service climate and customer satisfaction in a casino hotel: An exploratory case study

Given the global escalation in gaming availability, this paper proposes a service management framework for the study of competitive advantage in casino hotels. Using data collected from 303 employees at an Australian casino hotel, an exploratory case study in service climate and customer satisfaction is presented. The findings suggest that while service climate is highly correlated with customer satisfaction, internal dynamics result in significant differences in the perceptions of casino employees versus non-casino employees, highlighting the need to tailor organisational strategies to different types of employees.     

Determinants of dining satisfaction and post-dining behavioral intentions

The purpose of this research is to empirically investigate the determinants and consequences of dining satisfaction with restaurant services. A total of 338 undergraduate business students participated in this research. Results reveal that there exist three sources of customers’ satisfaction with restaurant services: positive emotions, perceived service quality and negative emotions. Positive emotions have more impact on customers’ satisfaction than negative emotions. In addition, emotions mediate the impact of perceived service quality on dining satisfaction. Finally, satisfaction has a significant impact on recommendation, customer loyalty and willingness to pay more.     

The impact of the Covid-19 pandemic on customer experience design: The hotel managers’ perspective

This research responds to calls for research on the devastating impact of the Covid-19 pandemic on the hospitality industry by investigating how hotel managers are designing safe customer experiences. Specifically, this study examines the measures adopted in high-end and luxury hotels and identifies the effects of such measures on the intended (or planned) experience. Based on thematic analysis of interviews with hotel managers, this study identifies seven safety measures: hygiene and protection, internal work reorganization, servicescape reorganization, investments in technology and digital innovations, customer wait time reorganization, staff training, and updated communication. These measures are expected to affect the intended experience in terms of reassurance, quickness, intimacy, and proximity, as emerged from correspondence factor analysis. Based on these results, this research proposes a model for safe customer experience design and suggests practical implications to help hotel managers formulate strategies aimed at customer experience creation under safe conditions.