Understanding the dynamics of the quality of airline service attributes: Satisfiers and dissatisfiers

This research aims to determine the relationship between the quality of airline service attributes and overall satisfaction. Although a number of relevant studies have reported a linear relationship (or symmetric effect) between the two concepts, this work suggests that attribute quality exerts heterogeneous effects on satisfaction or dissatisfaction. A total of 157,035 consumer data from online reviews have been analyzed to achieve the research objective. In accordance with Herzberg, Mausner, and Snyderman’s (1959) two-factor theory, the findings of this research have determined that the quality of certain service attributes, such as cleanliness, food and beverages, and in-flight entertainment, affects the variations of positive ratings as a satisfier. Other airline service attributes, such as customer service and check-in and boarding, influence the deviations of negative ratings as a dissatisfier. Apart from airline attributes, the individual features and types of airline products have been estimated to improve the understanding of such relationships. In this regard, this study provides important implications to customer-centric marketing in an airline marketplace.     

Passengers’ perceptions of airline lounges: Importance of attributes that determine usage and service quality measurement

The current exploratory study investigates passengers’ perceptions of airline lounges by measuring the importance of attributes that determine usage and service quality in those facilities. Data collection was the result of a survey of airline lounge users at the Incheon International Airport, South Korea. The attributes that determine airline lounge usage categorize as: image and accessibility, atmosphere, food and beverage (F&B) service, and facility’s dimensions. Atmosphere and F&B service prove to be the most important dimensions affecting passengers’ use of the airline lounge. Service quality variables determining passengers’ perceptions of the airline lounge categorize as: atmosphere, F&B service, employee service, and facility’s dimensions. Among the service quality dimensions, F&B service was the strongest predictor of overall satisfaction and lounge revisit intention. Furthermore, the study considers the relationship of overall satisfaction and lounge revisit intention according to airline selection.     

The impact of perceived security and consumer innovativeness on e-loyalty in online travel shopping

ABSTRACT

This study investigates the impacts of perceived security and consumer innovativeness on online travel shopping. A survey questionnaire was used to collect data and a total of 283 questionnaires were used for data analysis. The mechanism of perceived security and consumer innovativeness was then identified. The study results indicate that: (1) higher perceived security increases the perception of website image and trust; (2) consumers with a higher level of innovativeness tend to trust travel websites; (3) website image has a mediating effect between perceived security and trust; and (4) trust has a mediating effect between website image and e-loyalty.     

Job standardization and service quality: The mediating role of prosocial service behaviors

Service quality has been recognized as a major topic in the tourism and hospitality industry. Although previous literature has examined the relationship between job standardization and service quality, the mechanism underlying this relationship remains a black box. The purpose of this study is to examine the relationship between job standardization and service quality, and to clarify the role of prosocial service behaviors. Survey data from 336 customer-contact employees and 404 customers in Taiwan indicate that job standardization positively affects role-prescribed service behavior and extra-role service behavior of customer-contact employees, in addition to the service-quality perception of their customers. Extra-role service behavior also positively affects service quality. By contrast, the effect of role-prescribed service behavior on service quality is not significant. In addition, prosocial service behaviors mediate the relationship between job standardization and service quality. Managerial implications and future research directions are discussed in this study.     

The influence of website quality dimensions on e-purchasing behaviour and e-loyalty: a comparative study of Egyptian travel agents and hotels

Websites have become a channel for tourism enterprises to market and sell their services online. These enterprises are committed to improving their online services to retain customers and improving their competitiveness. This study aims to measure the effect of website quality dimensions on customer purchasing behaviour, and how this behaviour affects customer electronic (e)-loyalty. It compares the perceptions of 275 customers of travel agencies and 355 hotels using structural equation modelling. Findings revealed that website quality dimensions significantly affect the customer purchasing behaviour. The study highlighted the dimensions with a negative effect to help managers improve their website quality.     

The effects of brand relationship quality on responses to service failure of hotel consumers

This article examines the applicability of Fournier's (1998) Brand Relationship Quality (BRQ) framework in the hotel industry, and also investigates the effects of BRQ on hotel consumers’ behavioral intentions, after service failures in high-class hotels. The empirical results show that BRQ is applicable to the hotel industry and has a moderating effect on consumers’ post-failure emotions, particularly in terms of influencing future behavioral intentions. However, this finding is not applicable when the service failures are severe.     

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.     

Linking AI quality performance and customer engagement: The moderating effect of AI preference

Drawing upon affordance theory, this study positions artificial intelligence (AI) as a commercial service in examining its influence on customer engagement in the hotel context. In particular, we seek to understand linkages between customer perceptions of AI service quality, AI customer satisfaction and engagement. Given the multiplicity of services offered by service organisations, customers’ preference for AI service is modelled as a moderator of customer perceptions and attitudes towards AI. Data was collected from a sample of hotel customers in Australia who had previously used AI tools or services. Our results reveal a significant chain effect between AI service indicators, service quality perceptions, AI satisfaction and customer engagement. AI preference has a significant moderation effect on information quality and satisfaction. These findings provide new insights into the consumer services literature and have important implications for marketing practitioners.     

Assessing the asymmetric impact of interpretation environment service quality on museum visitor experience and post-visit behavioral intentions: a case study of the National Palace Museum

This paper examines the asymmetric positive–negative relationship between interpretation environment service quality, museum visitor experience, and post-visit behavioral intentions. The researchers collected 406 valid questionnaires from visitors to the main exhibit building in the National Palace Museum. Results suggest that the asymmetric effect differs depending on the attribute being examined. When visitors reported their perceptions of personal and sociocultural interpretation environment services, negative perceptions had a larger impact on museum visitor experience than positive perceptions. Moreover, results suggest that museum visitor experience functions as a mediator between perceptions of interpretation environment service quality and post-visit behavioral intentions.     

The effect of trust on value on travel websites: enhancing well-being and word-of-mouth among the elderly

Despite older adults’ potential for engagement in e-commerce, there is limited understanding of what makes them achieve well-being while using a travel website. In addressing this research gap relating to older adults’ travel website experiences, this study highlights the important role of trust generating value in the context of travel websites. Specifically, this paper examines the relationships between trust, functional and hedonic values, well-being, and word-of-mouth (WOM). We analyzed 300 older adults in the United States (US) who used travel websites and purchased package tours, employing the structural equation modeling technique. The results show that trust significantly influences both functional and hedonic values, both of which result in well-being. Interestingly, hedonic value has a stronger effect on well-being than functional value, leading to WOM.     

The Effects of Local Hospitality,Commercial Hospitality and Experience Quality on Behavioral Intention in Cultural Heritage Tourism

The main aim of this study is to examine the influence of the two domains of hospitality—local hospitality and commercial hospitality—on behavioral intention in the cultural heritage tourism context. This study anticipated that the above relationships were mediated by the tourism experience quality. A total of 500 foreign tourists visiting the Malaysia’s first World Heritage City, Malacca City were surveyed using structured questionnaire. The results revealed that both local and commercial hospitality have positive relationships with experience quality, and experience quality fully mediated the relationships between each of the two domains of hospitality and behavioral intention.     

Perceived justice in service recovery and behavioral intentions: The role of relationship quality

This study examined restaurant customers’ perceptions of justice according to service recovery effort levels and whether perceived justice influences customers’ future behavioral intentions. This study also investigated whether the effects of perceived justice on future behavioral intentions vary across customers’ relationship quality levels. The results showed that high recovery efforts were consistently evaluated highly in terms of perceived justice when compared to low recovery efforts, regardless of the level of relationship quality. Additionally, perceived justice brought about by service recovery efforts has a positive effect on customers’ future behavioral intentions. Hierarchical regression analyses suggested that relationship quality plays a moderating role between perceived justice and behavioral intentions in the distributive and procedural justice dimensions. Implications for the restaurant industry are also discussed.     

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.     

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.     

The impact of the social servicescape,density, and restaurant type on perceptions of interpersonal service quality

The purpose of this study was to investigate how density in the servicescape affects the three interpersonal dimensions of Stevens et al., (1995) DINESERV conceptualization of service quality (responsiveness, assurance, and empathy) across various restaurant types. Using the framework of information processing theory, it was predicted that when a customer uses density to evaluate anticipated service quality, the information processing style will vary depending on the restaurant context. For fine dining restaurants and sports bars, it was predicted that customers will use heuristic processing, but would use systematic processing when evaluating a family casual restaurant. A 3 (contextual service norms) × 2 (built density) × 2 (human density) between subjects factorial design was employed. The results identified a three-way interaction between human density, built density, and restaurant type, suggesting that the type of restaurant does indeed matter when considering how density impacts potential customers’ perceptions of a restaurant.     

The moderating effect of place attachment on the relationship between festival quality and behavioral intentions

The main purpose of the study is to examine an impact of festival quality on behavioral intentions and investigate the role of place attachment (PA) as a moderator between festival quality and behavioral intentions. Data were collected from the visitors of the 2013 Seoul Lantern Festival in South Korea. Results show that festival quality has a significant direct impact on behavioral intentions to revisit, spread word of mouth (WOM), and engage in pro-environmental behavior. The study also reveals that PA moderates the effect of festival quality on behavioral intentions, suggesting the differential impact of festival quality based on the level of PA. The study suggests that festival organizers may want to focus on program and esthetics to promote visitors’ return and positive WOM. Festival organizers may also want to customize quality management strategies based on visitors’ level of PA.     

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.     

The effect of psychological empowerment climate on restaurant food safety,food quality,and financial performance

ABSTRACT

Consumer food safety incidences that result from employee accidents and behaviors can be detrimental and costly to a restaurant organization. Restaurant organizations and hospitality researchers have sought multiple methods of increasing food safety performance through training and intervention, but this study suggests that shared agreement of psychological empowerment may be a key factor in improving food safety performance, and in turn, food quality and store revenues. Using data from a national chain of quick service restaurants, this study used groups of restaurant employees’ psychological empowerment as an antecedent to food safety performance, measured in a food safety audit, and found significant support. Moreover, using consumer evaluations of food quality and the organization's store revenue records, indirect and direct relationships among psychological empowerment, food safety performance, food quality, and revenues were found. Theoretical and practical implications are discussed.