A Pragmatic View of Perceived Service Quality Measurement

Abstract

Service quality measurement has been a central issue to service quality researchers and practitioners. A review of the service quality literature yields several approaches to the measurement of service quality. These approaches each have their strengths and weaknesses, and each may be appropriate under given circumstances. The present paper seeks to offer guidance to service practitioners interested in the measurement of service quality by suggesting which approach may be appropriate in light of various measurement criteria.     

Profiling people’s perceptions of retail management careers

Abstract

Educators are challenged to generate awareness of retail education programs and related career options. A corresponding issue for retailers is the recruitment and retention of career-oriented managers. The issue is complicated by negative attitudes in the general population about retail careers and a lack of awareness about retail career options. This study examines these attitudes through a questionnaire administered to a nation-wide sample of 310. A cluster analysis reveals four groups based on differences in their demographic/psychosocial characteristics and career preferences. The findings provide foci and key messages targeted to the distinct groups upon which retail managers and educators can base discrete career awareness and recruiting strategies.     

Assessing Service Quality in Korean Casual-Dining Restaurants Using DINESERV

ABSTRACT

This study aimed to validate the five dimensions of DINESERV and evaluate service quality of foreign-brand, casual dining restaurants in Korea using DINESERV. It was hypothesized that DINESERV is a valid instrument in the Korean culture, and service quality differs significantly based upon customers' characteristics and restaurants. The factor analysis indicated that (1) tangibles had three subdimensions, and (2) responsiveness had a substantial overlap with assurance. Restaurants in the chain displayed significantly different service qualities. Gender, average spending, and dining occasions significantly impacted the perceptions of service quality.     

Key service drivers for high-tech service brand equity: The mediating role of overall service quality and perceived value

Abstract

This study investigates how different aspects of service quality could have effects on overall perception of service quality, perceived value, and service brand equity. Based on a survey of active users of mobile telecommunications services in Taiwan, we obtained the following findings. First, we found that empathy, network quality, reliability, and assurance, but not tangibles and responsiveness, have a significant effect on service quality and value perception. Second, the effect of overall service quality on brand equity is partially mediated by perceived value. Third, overall service quality has differential mediation effects on the relationships between specific service quality dimensions and perceived value. Finally, empathy and network quality have direct effects on brand equity. For managers, our study suggests the importance of identifying key service drivers for building strong service brand for high-tech service firms. The identification of key service drivers could then enable these firms to make strategic decisions on services investments. It also demonstrates the importance of the humanisation of technology for services firms. This study is original in that it explores the path from specific services qualities to service brand equity.     

Assessment of the environmental sustainability of restaurants in the U.S.: The effects of restaurant characteristics on environmental sustainability performance

ABSTRACT

This paper investigated the current levels of environmental sustainability in restaurants across the U.S. to determine whether a restaurant’s proclivity for environmental sustainability depended on its characteristics such as chain affiliation or restaurant type.

A web-based survey was administered to 2,500 top-level restaurant managers, from which a total of 218 responses were judged as usable. The data were analyzed using independent

sample t-tests and ANOVA. This study presents an in-depth account of the environmental sustainability in restaurants across the U.S. based on an evaluation of top-level managers. This study also highlights the differences in restaurant environmental sustainability across different restaurant segments.     

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.     

EDITOR'S COMMENTS

ABSTRACT

The key to improving pricing methods lies in establishing a clear relationship between the price paid by customers and the value received. A company's understanding of how a decision in its pricing policy will affect the perceptions its potential consumers will have of these prices, is fundamental if it wishes to make sure that its offer is properly perceived. Thus, if companies identify the rules used by purchasers to price their products, they will be successful in getting the objective signal they send via their communication strategies to be perceived in the desired manner. This analysis shows that both monetary and non-monetary costs are considered by consumers when determining the final cost perception associated with the acquisition of a good, and that the understanding of the internal reference price is essential for determining the nominal price effect on the monetary component of total sacrifice.     

Student Complaint Behavior Based on Power Perception

Abstract

This study investigated students' complaint behavior in a higher education service sector. Based on their complaining styles, students were clustered into three groups as passive recipients, private complainers, and voicers. Passive recipients exhibited the highest perceptions of educators' punishment power and legitimate power. They were more likely to be international and undergraduate students. Private complainers possessed high perception of educators' punishment power but moderate perception of educators' legitimate power. Similar to passive recipients, they were more likely to be international and undergraduate students. Distinctively, voicers had the lowest perceptions of both educators' punishment power and their legitimate power. These students were more likely to be domestic and MBA Students.     

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.     

Jokes in the store and its effects on customer satisfaction

Abstract

This study assesses the impact of employee use of jokes embedded in face-to-face conversations with customers. Our main finding – derived from experiments in which employee use of jokes was manipulated – was that jokes reduced customer satisfaction. This reduction occurred regardless if jokes were related or unrelated to the employee’s overall message. Our results also indicate that the use of jokes had a negative impact on perceived message relevance, and that perceived relevance mediated the link between employee use of jokes and customer satisfaction. In addition, our results show that no joke usage vs. joke usage did not produce different emotional responses. This suggests that the impact of jokes on affect is attenuated when jokes are embedded in conversational content.     

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).     

The Effect of Management Leadership Style on Marketing Orientation,Service Quality,and Financial Results: A Cross-Cultural Study

ABSTRACT

The significance of customer and market orientation has been closely examined in the marketing and management literature. Recent research has focused on how to assess the antecedents of market orientation and the effect of market orientation on business performance via various mediating and situational variables. The present study investigates the impact of management leadership style on market orientation and collaboration between the management and the employees. Their effects on business performance are also scrutinized. The study was conducted on a sample of managers in Taiwan and the United States. A cross-country comparison yields many interesting findings and important managerial implications, as well as future research directions.     

Applying Dramaturgy Theory in Computer Maintenance Services

ABSTRACT

This study applied dramaturgy theory, which describes the interaction between actors and audiences in a play (Goffman, 1959 Goffman, E. (1959). The presentation of self in everyday life. New York, NY: Doubleday Anchor Books. [Google Scholar]), to investigate the roles of front stage and backstage services in the computer maintenance industry. A questionnaire was employed to collect data, with 201 valid responses analyzed. The results indicated that both general users and corporate users evaluated the performance of the front stage as a more critical factor than the backstage. Moreover, assembled computer users pay greater attention to backstage performance compared to brand computer users. Furthermore, consumers who preferred brand service centers emphasized the front stage service personnel appearance and service environment more than did those who preferred nonbrand service centers.     

Examination of Credence and Noncredence Service Advertisement Strategies in the United States and India

ABSTRACT

This study investigated the differences in advertising strategies of services marketers in two culturally distinct markets by classifying services on the basis of search, experience, and credence attributes. A content analysis of 221 service print ads revealed that the type of service serves an important role for using appeal and service quality cues in service ads. In the case of credence services, ads in India are more likely to contain a reliability dimension of the service quality, and ads in the United States are more likely to utilize responsiveness cues.     

Perceived Effectiveness of Simulations in International Business Pedagogy

Abstract

This paper examines the perceived effectiveness of simulations in teaching international business. A survey of third and fourth year Canadian students who participated in a web-based international business simulation was conducted using a structured questionnaire. Factor analysis was used to understand the underlying relationships in the resulting data. The study finds that, compared to traditional approaches, e.g., textbooks and cases, students viewed the simulation as a more effective learning tool. The game stimulated interest and participation among students and was effective in fostering teamwork. The simulation was also viewed as being effective in providing students with an appreciation of the international context and complexity of cross-national decision-making.     

The Quality Dimensions of Internet Retail Food Purchasing

ABSTRACT

This exploratory study examines relevant factors affecting consumers' evaluation of product and service quality in the context of Internet retail food purchasing. A total of 489 anecdotes, written by online consumers based on their own shopping experience, were collected and content analyzed. In turn, 18 quality dimensions and 58 sub-attributes were identified. The asymmetric effect of positive and negative attribute-level performances on consumer dis/satisfaction was discussed. The impact of two delivery strategies on consumers' perceived quality was also examined. Finally, managerial implications and recommendations were provided in order to pave the way for possible improvement of the quality of Internet retail food purchasing and, in turn, consumer satisfaction.     

Impact of Stressful Situations on Salespersons' Gestures

Interest: This research analyses the influence of situations on salespersons’ gestures and behaviors. This research contributes to this underresearched field by exploring the impact of stressful versus nonstressful situations on salespersons’ personal behavior.

Methods: This research is based on 1,205 gestures observed during 382 sales calls that averaged 11 minutes with 382 salespersons. Half were in stressful situations, and half were in nonstressful situations. This study focuses on pharmaceutical products (drugs) in the medical field, with 95 doctors, 6 judges, 304 average performing salespersons, 39 high performers, and 39 low performers. This study shows how salespersons’ behaviors vary depending on stressful and nonstressful situations. This research also articulates a new field of sales research that is understudied by researchers and suggests new training trends in sales management.

Objective: The objective is to answer questions such as “Does stress influence salespersons’ behavior, and what are the gestures most affected by such situations?” To examine the effects of training on gestures, an experiment with 97 salespersons was conducted during a sales training session. This experiment measured whether salespersons trained on gestures behaved differently than those who were untrained.

Results: In general, stressful or nonstressful situations caused real differences in gestural behavior. In particular, the best salespersons performed the largest number of gestures during stressful situations. For example, stressful situations increased the mechanical or emotional gestures in leg movements or the number of glances.     

Hotel Service Recovery and Service Quality: Influences of Corporate Image and Generational Differences in the Relationship between Customer Satisfaction and Loyalty

ABSTRACT

As the number of tourists continues to grow globally, the hospitality industry players inevitably face more challenges. High competition among the competitors and the emergence of new technologies such as online booking platforms make the competition more intense among players in the hospitality sector. The quality of services provided is undoubtedly crucial to the success of the hotel. Hence, any service failure has to be addressed appropriately in order to maintain a high level of customer satisfaction and to keep the image of the hotel intact. It is therefore vital that service recovery programs are carefully planned to meet various types of service failures which may inevitably occur. In this study, questionnaires were distributed to customers who had experienced service failures. The aim was to investigate the influence of service quality and service recovery on satisfaction and, ultimately, the effect on customer loyalty. The research also tested the mediating effect of corporate image between the relationship of customer satisfaction and customer loyalty. The findings showed that both service recovery and service quality had a significant impact on customer satisfaction. Similarly, it was found that customer satisfaction induced customer loyalty towards the hotel operator. The result also showed that corporate image mediated partially between the relationship of customer satisfaction and customer loyalty.