TANGSERV

ABSTRACT

This paper seeks to explore the domain of tangible quality construct; reviews the existing literature and then proceeds to develop a scale called TANGSERV for measuring tangible quality in food service industry. It captures ambient factors such as music and temperature; design factors such as location and seating arrangement; and product/service factors such as food presentation and food variety. Procedure used in constructing and refining a multiple-item scale is described. Moderately high factor loadings (between 0.725 and 0.799) and an a value of 0.76 suggests that scale is stable and reliable. Similarly, confirmatory factor analysis results show that factor loadings (between 0.660 and 0.830) are significant enough to claim convergent validity while a chi-square difference of 76.830 between fixed and freely estimated models provides an evidence of discriminant validity.     

旅行社专业服务人员个人能力培养途径

培训和培养是人力资源管理活动的主要工作之一，旅行社专业服务人员必须提供具体的服务活动和个人自身的条件培养和发展某些方面的特殊能力，企业也应该为专业服务人员个人能力的培养创造有利条件，做好人力资本积累工作。     

On the relationship between cost and service models for general inventory systems

In this paper, we present a systematic overview of possible relations between cost and service models for fairly general single- and multi-stage inventory systems. In particular, we relate various types of penalty costs in pure cost models to equivalent types of service measures in service models. We show how an optimal policy for a service model may be obtained from cost-optimal policies in a related pure cost model. Pure cost models have been studied extensively in the literature. By our results it seems possible to transform many of the known optimal solutions for pure cost models to service models, which are more appropriate from a practical point of view. A number of examples are discussed to show the generality and the possibly far reaching consequences of the results.     

A New Tune from an Old Instrument

SUMMARY

The ability to provide high quality customer service and to deliver customer value is critical to attracting customers in the competitive tourism service environment. This research seeks to explore whether the instrument developed by Zeithaml et al. (1990), referred to as SERVQUAL, can be applied to a tourism service business to provide a quantifiable method of measuring service quality. An adaptation of SERVQUAL was applied to a business operating tours through a brewery in Tasmania, Australia. The instrument proved to be adequately internally reliable and provided apparently useful and easily interpretable diagnostic data to the management of the business. It was concluded that SERVQUAL has the potential to be a useful management tool provided care is taken to adapt the instrument to the individual needs of the user while remaining within the underlying theoretical framework. Adaptation and simplification of the complicated instrument provides small tourism businesses with a new way of gaining theory-based diagnostic data that can be self-administered by management on an ongoing basis and is not a burden to the customers.     

The Role of Training in Achieving TQM in Restaurants

Abstract

TQM, and its application to the hospitality and tourism industries, has begun to receive more attention in the literature. However, few articles focus exclusively upon TQM in the restaurant industry and fewer still have examined the relationship between TQM and employee training. This article examines this relationship through interviews with managers with two prominent restaurant chains in Canada.     

The Application of the Guttman Scaling Procedure in the Measurement of Consumer Behaviour: A Marketing Myopia

Abstract

This aim of this paper is to introduce Guttman Scaling procedure for the assessment of consumer behaviour. It is suggested as a useful methodology particularly when the unidimensionality of the scale is of concern. An empirical case study, designed from the service quality literature, was presented in order to demonstrate a possible application. Further implications and the efficiency of this scaling method is also discussed.     

创新企业营销增强产品价值

日臻完善的市场经济,要求企业营销必须向纵深发展,而处于企业核心地位的营销工作涉及到方方面面,必须从营销理念、营销组织、营销渠道、产品营销、品牌营销、服务营销诸多方面加以推进,以实现企业的可持续发展。     

从海尔看中国企业的服务营销

现代社会企业间竞争日趋激烈,在如此残酷的生存压力中,如何才能让自己的企业不在这激烈的竞争中成为别人的垫脚石。服务营销对企业来说有多大的意义,怎样用正确的服务营销让企业得以更好的发展?企业强大竞争力的根本取决于有没有高质量的服务,有没有忠诚的客户,竞争的胜利者将是那些理解顾客需要,做好营销服务的企业。本文对我国企业服务营销存在的一系列问题进行分析,并在理解服务营销的基本概念上,通过海尔服务营销的成功来探讨中国企业提升服务营销能力的手段和途径。     

社区窗口服务工作问题探讨

文章从队伍专业化、服务社会化、管理信息化和建设标准化等四个方面对社区窗口服务工作问题进行分析。期待能对社区窗口服务工作的完善有所裨益。     

谈服务外包人才培养对高校毕业生就业的推动作用

服务外包的出现与发展,能够有效缓解社会就业压力、能够大力提高企业生产效率。尤其是在有效解决高校毕业生就业问题上,有着积极的推动作用和现实意义。如何让外包企业吸纳更多的优秀高校毕业生,是值得研究和关注的课题。