The impact of personal and functional aspects of restaurant employee service behaviour on customer satisfaction

Employee behaviour plays a significant role in satisfying restaurant customers, however, there is a paucity of research highlighted personal and functional aspects of employee behaviour and their influence on customer satisfaction. Accordingly, this study aims to bring a deeper insight of the impact of restaurant employee service behaviour on customer satisfaction. Using survey approach, the current study collected data from 212 tourists who had a dining experience in Jordan. The results of data analysis showed that both functional and personal aspects of service behaviour where able to explain customer satisfaction, with higher contribution of personal aspects over the functional ones. Depending on study’s findings, some implications were suggested including a recommendation to foodservice managers to adopt reinforcement programs that improve functional and personal aspects of their employees. A further recommendation was proposed to marketers, to give a higher attention to personal aspects of foodservices in their marketing activities.     

Quality function deployment: An extended framework for service quality and customer satisfaction in the hospitality industry

Research on service quality and customer satisfaction has become significant in the hospitality industry. Nonetheless, most previously proposed or introduced research paradigms have focused exclusively on customers without equally emphasizing the intra-organizational service generation and delivery processes. In contrast, this study considers both external and internal service management issues and subsequent service innovations based on the framework of Quality Function Deployment (QFD). QFD and its relationship to similar concepts are explained. Next, this study provides an overview of the QFD process and develops a hypothetical application in the lodging industry in order to illustrate future application and analysis strategies. Some benefits and disadvantages of the QFD process are discussed as compared to extant service quality and customer satisfaction paradigms. Finally, suggestions and directions are offered for future applications, with particular interest in hospitality-specific service management issues.     

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.     

The impact of information technology on hotel operations,service management and transaction costs: A conceptual framework for full-service hotel firms

This paper develops a conceptual framework that describes the impact of information technology (IT) on service management and transaction costs in full service hotel firms. It details how IT would help such firms to lower operations-related transaction costs. Further, the underpinnings of how IT would impact service management in full service hotel firms is discussed more specifically from a customer satisfaction point of view while focusing on two aspects, i.e. managing customer delight and the customer's role as a co-producer. Propositions are developed and a discussion on the impact of IT on firm profitability from a transaction cost perspective ensues while concluding with managerial implications.     

Exploring Airbnb service quality attributes and their asymmetric effects on customer satisfaction

With the rise of the sharing economy, Airbnb has become the predominant example of the online peer-to-peer accommodation market in the hospitality industry. This study adopts a mixed method approach to systematically and comprehensively capture various service aspects of Airbnb. Two main studies are conducted to identify key service quality (SQ) attributes of Airbnb, verify the dimensionality of the SQ attributes, and examine the effects of these attributes on customer satisfaction (CS). The first qualitative study generated a list of SQ attributes by collecting and analyzing 16,430 online reviews. In the second study, online survey (N = 322) is conducted to identify multiple dimensions of SQ attributes and examine their asymmetric effects on CS using impact-range performance analysis and impact asymmetry analysis. Findings suggest that Airbnb has multiple SQ attributes associated with website, host, and facility that produce distinctive effects on CS.     

Importance Performance Competitor Analysis (IPCA): A study of hospitality companies

Although Importance Performance Analysis (IPA) is a popularly used method in many research areas, academics mainly criticise it because of its relative structure and lack of consideration of competitors. In the present study, the author proposes an extended version of IPA, which is called Importance Performance Competitor Analysis (IPCA), to address these shortcomings. The proposed method considers the GAP score, which is obtained by the comparison of an attribute’s importance and the focal company’s performance in the same attribute. Moreover, it uses focal and competing companies’ performance differences score. IPCA offers different strategies for each attribute depending on the quadrant that it is positioned in. Absolute structure and consideration of competitors are the advantages of IPCA. Another characteristic of the IPCA is its simplicity, like IPA, there is no necessity to have advanced level statistical knowledge.     

A holistic view of the service experience at coffee franchises: A cross-cultural study

Service quality alone is no longer a sustainable advantage in today's competitive hospitality industry, and marketers are paying more attention to strategically managing the customer's experience. The purpose of this study is to examine the customer service experience from a holistic standpoint, and further consider how different components of the customer service experience influence perceived value, attitudes, and loyalty at coffee franchises. Further, this study conducts a comparative analysis to find the similarities and differences that exist cross-culturally between Americans and Koreans. This study develops a self-administered questionnaire for data collection: we adopt a convenience sampling method and collected data at two Starbucks franchises and two Coffee Bean franchises in both Seoul, South Korea, and Miami, US. Further, the study implements structural equational modeling to analyze the data. Overall, the results support the study hypotheses, and indicate that nationality has a moderating effect on the relation between the latent variables.     

The managerial implications of an analysis of tourist profiles and international hotel employee service attitude

Numerous studies indicate that customer satisfaction is closely related to hotel employees’ service attitude, and that distinct segments of a target tourist market require distinct customer service emphases. The enclosed study finds, for example, that Taiwanese tourists generally appreciate friendliness and enthusiasm, Japanese tourists admire courteousness and propriety, and American tourists value immediacy and efficiency. Marketers and personnel managers are therefore well advised to develop training strategies emphasizing empathy, gracious problem solving, and prompt individual attention for Taiwanese, Japanese, and American tourists, respectively. Importance–performance analysis (IPA) can be used to identify crucial aspects of appropriate service and recommend managerial strategies to support their implementation.     

The effects of perceived service quality on repurchase intentions and subjective well-being of Chinese tourists: The mediating role of relationship quality

The current study provides and tests an integrated model that examines two relationship quality constructs (overall customer satisfaction, customer-company identification) as mediating variables between Chinese tourists' lodging service quality perceptions and two outcomes (repurchase intentions, subjective well-being). The results of a study with domestic Chinese hotel guests (n = 451) provide support for the proposed model. Specifically, the results indicate that overall customer satisfaction fully mediates the relationship between perceived service quality and repurchase intentions and subjective well-being, respectively. Customer-company identification partially mediates the relationship between perceived service quality and repurchase intentions and subjective wellbeing, respectively. We provide empirical validation that customers do, indeed, identify with hospitality providers, and this, in-turn, provides positive consequences for both the service provider (i.e., repurchase intentions) and the customer (i.e., subjective well-being). Managerial implications are provided, limitations noted, and future research directions suggested.     

Antecedents of mandatory customer participation in service encounters: An empirical study

The literature on service quality and customer loyalty has long focused on enhancing the work of service providers. This study examined “the other side of the coin” in service co-production or value co-creation in service encounters by investigating how service providers might take a proactive approach to building relationships based on mandatory customer participation (MCP). The research evaluated how such antecedents as role clarity, self-efficacy, purchase importance, and servicescape could influence MCP. Path analysis revealed that these four factors significantly influenced different dimensions of MCP; which in turn had a significant impact on customer loyalty. Using these insights, managers could develop a strategic approach to managing customer roles in the service delivery process. This study adds to the body of knowledge on service quality by demonstrating empirically the determinants and structure of MCP and their relationships with customer loyalty in service co-production processes in a hospitality setting.     

Data mining framework based on rough set theory to improve location selection decisions: A case study of a restaurant chain

Location selection plays a crucial role in the retail and service industries. A comprehensive location selection model and appropriate analytical technique can improve the quality of location decisions, attracting more customers and substantially impacting market share and profitability. This study developed a data mining framework based on rough set theory (RST) to support location selection decisions. The proposed framework consists of four stages: (1) problem definition and data collection; (2) RST analysis; (3) rule validation; and (4) knowledge extraction and usage. An empirical study focused on a restaurant chain to demonstrate the validity of the proposed approach. Twenty location variables relevant to five location aspects were examined, and the results indicated that latent knowledge can be identified to support location selection decisions.     

In-flight NCCI management by combining the Kano model with the service blueprint: A comparison of frequent and infrequent flyers

This study explores the components of negative customer-to-customer interaction (NCCI) regarding the in-flight service delivery process, classifies service quality attributes using the Kano model, identifies differences between groups in the classification of each attribute based on annual flying frequency, and introduces a service blueprint for in-flight NCCI management that includes customer satisfaction and dissatisfaction coefficients. The 26 NCCI management items were derived through focus group interviews and classified with Kano's model using data collected from 350 passengers who had experiences with international flying. Also, some NCCI management quality characteristics reflecting frequent flyers' needs were found to be distinct from those of infrequent flyers. Finally, the study produced a service blueprint for in-flight NCCI management with specific Kano quality categories as well as customer satisfaction and dissatisfaction coefficients. This research contains significant challenge in methodological integration by merging Kano's model with the service blueprint approach in the tourism research field.     

The trickle-down effect of servant leadership on frontline employee service behaviors and performance: A multilevel study of Chinese hotels

This study tests a trickle-down effect regarding how servant leadership flows from top-to middle-level leaders, resulting in frontline employees' service-oriented behaviors and service quality. Using multiple validations, we develop and test a measure of servant leadership at various levels in the hospitality industry. Drawing on data from 325 employee–supervisor pairs of workgroups in 9 Chinese, star-level hotels, results from hierarchical linear modeling support the service profit chain theory and trickle-down model of leadership by demonstrating influence of top- and middle-level servant leadership on frontline employees. Cross-level moderation analysis suggests service climate moderates the effect on service-oriented behaviors, but in an inverse direction.     

Customer mistreatment and employee well-being: A daily diary study of recovery mechanisms for frontline restaurant employees in a hotel

Research on customer mistreatment towards frontline service employees in the hospitality industry has been steadily rising in recent years, but little is known about the mechanism underlying its detrimental impact on the non-work life of employees and why some of them could handle it effectively. By integrating conservation of resources theory with the stressor-detachment model, this daily diary study examined the effect of daily customer mistreatment on employees’ daily well-being at home (vigor and exhaustion) through daily psychological detachment. Employees’ recovery self-efficacy and the trait of resilience, which might mitigate the process were also examined. An experience sampling methodology was applied, and the survey data were gathered from 54 frontline restaurant employees conducted across 5 consecutive workdays. Results of hierarchical linear modeling supported all the hypotheses in this study. Our findings revealed a spillover effect of customer mistreatment and the importance of improving employees’ recovery in the hospitality context.     

A scenario-based experiment and a field study: A comparative examination for service failure and recovery

Scenario-based experiments are an important method in service marketing, especially in the field of service failures and service recoveries. Field studies on these topical areas are rare because of the expense and ethical issues in a real setting. However, this raises a question: Can the results obtained from experiments accurately predict real-world field behavior? In order to obtain more accurate information regarding service failures and recoveries, this study compares the results from a scenario-based experiment with those from a field study. The findings provided mixed support for the concordance between the scenario-based experimental results and those obtained in a field setting. Negative emotions, such as anger and discontent toward service failures, were consistent in both cases. However, positive emotions (i.e., contentment with recovery efforts and overall satisfaction) and switching behavioral intentions significantly differed depending on the data source (i.e., scenario or field). Specifically, the scenario experiments tended to overstate positive feelings and understate negative behavioral intentions resulting from service failures. An analysis of these differences suggests practical implications to enhance the design of future scenario-based experiments.     

Prioritizing destination attributes for optimal resource allocation: a study of Chinese tourists visiting Britain

ABSTRACT

This study assesses the importance, performance, and the interrelationships of key destination attributes for marketing managers to prioritize resource allocation. A three-dimensional analysis of importance–performance–impact-analysis (IPIA) factors, based upon a survey sample of 275 Chinese tourists to Britain and an expert panel interview with 10 destination marketing managers is presented. Data analysis was based upon a mix of multi-criteria decision-making methodologies, the Decision-Making Trial and Evaluation Laboratory (DEMATEL) method and the Analytic Network Process (ANP) method. The framework can be applied to prioritize resources allocation to improve customer satisfaction in other contexts, such as a sector or a specific business.     

Assessing the effectiveness of empowerment on service quality: A multi-level study of Chinese tourism firms

This study tests relationships among three levels of empowerment—organizational, departmental, and individual—and simultaneously their cascading effects on frontline employees' service quality. Drawing on data from 1566 employee-supervisor pairs from 123 departments in 53 Chinese hospitality and tourism enterprises, results reveal a cascading mechanism across three levels of empowerment. Organizational empowerment climate influences employees' psychological empowerment through department psychological empowerment, and department psychological empowerment influences employees' service quality through individual psychological empowerment. Cross-level moderation analysis suggests that only within a high degree of organizational empowerment climate and service behavior-based evaluation does employees' psychological empowerment have positive effects on service quality. In response to the debate on the merits of empowerment programs in organizations, this study supports the usefulness of a cascading, contingency model of empowerment, and demonstrates full delineation of how and when empowerment across three levels influence frontline employees’ service quality.     

A comparison of service quality attributes for stand-alone and resort-based luxury hotels in Macau: 3-Dimensional importance-performance analysis

As tourism took off in Macau, more luxury hotels were constructed to satisfy demand, many of them located in leisure resort complexes. This study uses the case of luxury hotels in Macau to examine the importance of specific characteristics in leisure resorts using a 3-dimensional importance-performance analysis (3-D IPA) approach that integrates the IPA approach with the three-factor theory. A new service quality measurement scale was developed and a total of 299 visitors staying overnight in the luxury hotels in Macau were surveyed. The results reveal the types (basic, excitement, and performance) of 45 service attributes in the 3-D IPA cube for stand-alone and resort-based luxury hotels. This study indicates a variation of types of three factors for service attributes may occur in different market segments. This study contributes a new service measurement scale for luxury hotels and 3-D IPA approach for researchers to conduct future studies.     

The role of frequency of patronage and service quality of all-you-can-eat buffet restaurant: A perspective of socio-economic and demographic characteristics of African American consumers

While the sub-cultural group of African American consumers form a large and growing market segment, relatively little study has been done on their attitude and consumption behavior toward the ever popular all-you-can-eat Buffet restaurants. Paper examines the frequency of patronizing all-you-can-eat Buffet restaurants by the African Americans, the criteria that they use to evaluate service quality in those restaurants, as well as, socio-economic and demographic factors that determine their frequency of patronage and service quality evaluation. Results show that “freshness,” “hygiene,” “variety and reliability,” and “value,” are the top four dimensions of service quality most important to this group of consumers. Gender, age, income, and marital status were found to influence their patronage frequency, as well as their service quality evaluation. Managerial implications of findings for targeting and promotional strategies are discussed.     

Service dominant logic as a new fundamental framework for analyzing event sustainability: A case study from the German meetings industry

This study proposes Service Dominant Logic as a new explanatory approach to improve our understanding of sustainable events. A two-step analysis serves as a methodical framework. First, literature related to event marketing and Service Dominant Logic is analyzed with a focus on the micro, meso, and macro level. Second, the theoretical discussions are validated and enhanced by a brief case study from the German meetings industry. The findings highlight that the specific investigation of a micro, meso, and macro level within Service Dominant Logic can serve as a promising framework to better explain and depict the complexity of event sustainability.