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Measuring service quality essay
Measuring service quality essay
Determinants of service quality with example
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Background: the service quality models
The context of service quality has not been perceived uniformly. Cullen (2001) for instance portrayed two sets of quality context: objective, and perceived quality; the first focuses on the standards and guidelines being set up by professional bodies, while the second pertains to customers' perceptions. Similarly, Gronroos (1984) abstracted the service quality into technical and functional. By and large, literature on service quality has been lined up behind the latest category while maintained a level of disintegration with the first. On the other hand, scholars have endeavored to improve service quality. Their models that conceptualize service quality improvement included the disconfirmation, perceived quality, SERVQUAL, and Six Sigma (Kasper, Helsdingen, and Gabbott, 2006:183). Additionally, Ahmed and Rafiq (2002:13) spelled out two other models namely Berry's model and Grönrros' model, but placed them within the context of the internal marketing theory. However, the preceding models perceived service quality from a narrow perspective; none have had a holistic view of quality. This explains the inconsistency in conceptualizing service quality where the perceived service quality endured to measure customers' satisfaction in particular.
Also, scholars have postulated different service quality dimensions. For instance, Hedvall and Paltschik (1989) went to identify two measured dimensions namely ‛willingness and ability to serve’, and ‛ physical and psychological access’; Lehtinen and Lehtinen (1982) articulated three dimensions: interactive, physical, and corporate quality embraced; Gagliano and Hathcote (1994) — citied in Fogarty and Gatts and Forlin (2000) — embraced four structural...
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... its performance, or to provide a statistical signal when sporadic causes take place. Nevertheless, the endeavors of charting perceptions /exceptional attributes for analysis were demonstrated by a few scholars. For instance, Kadir, Abdullah and Agus(2000) plot charted P-E on a 4 quadrants (P-E matrix), and maintained that this approach would produce a guide of the service quality level. Also, Donthu (1991) recognized the inadequacy of published works in handling the problem of service quality control and proposed an instrumental approach called expectation/perception control chart. And in order to justify its validity and reliability he accounted a large sample— a contradiction with the legitimate use of X-bar chart, however. In contrast to Donthu's method, the paper revitalized the SERVQUAL scale, utilized a reduced constructs, and embraced small sample size.
Zeithaml, V., Parasuraman, A., & Berry, L. (1990). Delivering quality service: balancing customer perceptions and expectations. New York, New York: Simon and Schuster.
Measuring this satisfaction is an important element of providing better, more effective and efficient services. When customers are not satisfied with a service as provided, the service is neither effective nor efficient and can result in a loss of business. Why do we measure customer satisfaction? The level of customer satisfaction with services is an important factor in developing a system of service provisions such as the 7P's: § Product § People § Price § Physical Evidence § Place § Processes § Promotion Theses areas of any business are responsive to the customers needs while minimising costs and time requirements and maximising the impact of the services on target populations.
Taylor∗, S.A. (1994). An assessment of the relationship between service quality and customer satisfaction in the formation of consumers' purchase intentions. Journal of Retailing, Volume 70, (Issue 2).
In other words, the company cannot be good at everything. Moreover, to achieve Service Excellence it is needed to compromise some of the service attributes, mainly by reducing the ones that the targeted group of customers values less, in order to focus on the improvement of the service’s qualities that the customers want most.
"It was the summer of 1969: Man took his first walk on the moon. Nearly 450,000 people gathered in upstate New York to witness the historic Woodstock concert. And Doris and Don Fisher opened the first Gap store in San Francisco" (Gapinc.com 2007). Today, Gap Inc. is one of the world's largest specialty retailers, with more than 3,100 stores and fiscal 2006 revenues of $15.9 billion. Gap Inc. operates four of the most recognized apparel brands in the world Gap, Banana Republic, Old Navy and Piperlime. Every day, Gap Inc. looks for new ways to connect with customers around the world, providing value to their shareholders and to make a positive contribution in the communities where Gap Inc. does business. Gap Inc brands have a simple, common purpose: "to make it easy for people to express their personal style" (Gapinc.com 2007). Gap Inc. constantly evolves each brand to better meet their customers' needs through innovative and inspiring design; through convenient and engaging store experiences; and by communicating with people in a way that connects to how consumers live, work and play. Gap Inc. involves total quality management through out policies and procedures. In the following information explains how Gap Inc. uses TQM (total quality management), what made Gap Inc. the way it is today, and implementations on total quality management.
Stewart, D 2002, 'Piecing together service quality: a framework for robust service', Production & Operations Management, vol. 12, no. 2, pp. 246-265.
We recommend Vikram to use service quality framework (SERVQUAL) as a scale to measure and manage hotel guest’s perception of service quality in terms of five dimensions (session2 slide#45), which are (i) Reliability – OV employee’s ability to dependably and accurately perform the promised service to consistently delight its guests (ii) Assurance – Knowledge and courtesy of OV employees, and their ability to convey trust and confidence. (iii) Empathy – OV’s individualized attention and customized care it offers to its guests and understanding the customer to anticipate guest needs, wants and desires to enlighten the service. (iv)Tangibles – Refers to OV’s lavish tents and other physical facilities, equipment, pleasant appearance of OV personal, etc. (v) Responsiveness – OV’s willingness to help customers and provide prompt
According to Business Studies ‘’Customer service is one of the most important ingredients of the marketing mix for products and services. High quality customer service helps to create customer loyalty. Customers today are not only interested in the product they are being offered but all the additional elements of service that they receive from the greeting they receive when they enter a retail outlet, to the refund and help that they receive when they have a complaint about a faulty product that they have paid for’’ (Business Studies, n.d).
Parasuranman, A. Z. and Berry, L.L. 1991. 'Refinement and reassessment of the SERVQUAL scale'. Journal of Retailing.67 (4), 420-450.
Chapter 4 SERVICE IMPROVEMENT Evidence from the studies discussed in chapter 3 suggested how nurses can improve the quality of end of life care for people with dementia. One of the barriers is lack of professional skills and competence for end of life care as highlighted by Davies et al., (2013), who aimed to discover professional perspectives on barriers to delivering high quality palliative care for People with dementia. Service improvement is there to help and improve pathways and processes to benefit patients, carers, and healthcare providers and, it supports clinical excellence (NHS Institute for Innovation and Improvement (NIII) (2010). Service improvement in healthcare has been defined as a “planned and targeted effort
The five dimensions of the SERVQUAL model in the evaluation of service quality was tasted by many researchers in order to prove the model’s validity. To begin with, Zeithaml et al (2006), claimed that, “service quality is a focused evaluation that reflects the customer’s perception of reliability, assurance, responsiveness, empathy, and tangibles”. Additionally, they pointed out that among the five dimensions, “reliability” it has been reported to be one of the most important factors.
C. Quality Service Standards In order to have quality service standards practiced inside a restaurant, an organization needs to make sure that the standards are clear to all employees. The best way to certify that employees will remember and follow these standards is to have an employee handbook that dictates standards and how to follow them. A favorable way of evaluating these standards is to make sure that they are S.M.A.R.T. This means that all regulations must be specific, measurable, achievable, relevant, and time limited.
Service Quality: This dimension is the last and final factor of the value it appears when the customer has made up his mind to purchase a product or service. Service quality decides the relationship between the customer and the store.
The dimensions of service quality refer to the attributes which contribute to consumer expectations and perceptions of service quality, thus serving as the determinants of consumers’ quality assessment (Rowley, 1998). The most well-known, commonly used service quality scale is the SERVQUAL, a general instrument for measuring service quality developed by Parasuraman et al., (1988). It includes five dimensions of service quality: (1) tangibles: appearance of physical facilities, equipment, personnel and communication materials; (2) reliability: ability to perform the promised services dependably and accurately; (3) responsiveness: willingness to help customers and provide prompt service; (4) assurance: knowledge and courtesy of employees and their ability to convey trust and confidence; and (5) empathy: caring, individualized attention that a firm provides its
The Service Management Excellence is not a short term phenomenon. It provides principles and techniques that will endure in the long run. Excellent service is not a yoke; it is imbedded in the way exceptional organizations ...