...Study of Tourists on Attraction, Service Quality, Perceived Value and Behavioral Intention in the Penghu Ocean Firework Festival Wen-Chieh Hsieh, Lecture, Department of Leisure and Sport Management, Far East University, Taiwan ABSTRACT The purpose of this study is to analyze the cognitive tourists for Penghu Ocean Firework Festival attraction situation. There is also analysis of attraction, service quality, and perceived value for behavioral intention. This study used questionnaires to the island of Taiwan to the Penghu ornamental Penghu Ocean Firework Festival targeting tourists, adopted the designated non-random sampling in the active site and proximity to downtown streets to investigate, a total of 593 valid questionnaires. The data were descriptive statistics and SEM (structure Equation modeling) analysis, this study found that: 1. Tourists Penghu Ocean Firework Festival is attraction cognitive highest "Want to feel the charm of the beauty of the sparkling fireworks." 2. Attraction directly service quality and behavioral intention positive effects. 3. Service quality direct positive effect on perceived value. 4. Perceived value have a direct positive effect on behavioral intention. 5. The attraction will through service quality indirect effects on perceived value. 6. The service quality will through perceived value indirect effects on behavioral intention. Based on these results, this study is not only to give the Penghu's tourism industry and government units operating...
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...customer's satisfaction with service Chapter I: Introduction 1.1 Background In recent times, customer's satisfaction is the main concern for every hotel and resort. Customers are now more valued and every effort is being made to keep them loyal to the resort and make them permanent visitors. The hotel industry believes that higher level of customer satisfaction may result in higher levels of repurchase. Repeat purchasing is essential to a continued stream of profitability through achieving higher levels of customer satisfaction (Oliver, 1997). The customers' satisfaction can be defined as “the fulfillment response” which they feel towards given service. It has been a judgment that a product or service feature, or the product or service itself, provides (or is providing) a pleasurable level of consumption-related fulfillment, including levels of underfulfilment or overfulfilment” (Oliver, 1996, p. 14). The concept of consumer satisfaction occupies a central position in marketing thought and practice. Conceptually, satisfaction is an outcome of purchase and use results from the buyer's comparison of the rewards and costs of the purchase in relation to the anticipated consequences. Operationally, satisfaction is similar to attitude in that it can be assessed as the sum of the satisfactions with the various attributes of the product or service. With due consideration of this marketing approach, every effort is being made to provide the customers with better services in order to...
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...and Education Service Quality Management in Hotel Industry: A Conceptual Framework for Food and Beverage Departments Ala`a Nimer AbuKhalifeh1 & Ahmad Puad Mat Som1 1 School of Housing, Building and Planning, Universiti Sains Malaysia, Penang, Malaysia Correspondence: Ala`a Nimer AbuKhalifeh, School of Housing, Building and Planning, Universiti Sains Malaysia, Penang, Malaysia. Tel: 60-4-653-3741. E-mail: ana11_hbp046@student.usm.my Received: March 8, 2012 Accepted: May 15, 2012 Online Published: July 16, 2012 doi:10.5539/ijbm.v7n14p135 Abstract URL: http://dx.doi.org/10.5539/ijbm.v7n14p135 Service quality has been an important subject of research involving food and beverage (F&B) departments of hotels. Despite a substantial number of studies on service quality, the reasons why guests revisit a hotel and why a high-quality service from the F&B department is needed have remained unanswered. This paper aims to review existing literature on service quality management in the F&B departments of hotels, its process, and the effective service quality management framework. This paper discusses famous models, and explains Parasuraman’s dimensional framework of service quality management in the area of F&B and its application to the hotel industry. The conceptual paper suggests application of the dimensional model in the F&B department and encourages hotels to improve its management to better satisfy their guests. Keywords: service quality, hotel industry, parasuraman dimensional...
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...LITERATURE This chapter attempts to review different literatures on customer satisfaction with reference to hotel industry and presents various studies made regarding the issues related with hotel industry and customer satisfaction. Customer – De finitions Paul S. Goldner (2006) 1 Grigoroudis, E and Siskos, Y (2009) defines, “...a customer is any organization or individual with which you have done business over the past twelve months”. 2 “Customer means the party to which the goods are to be supplied or service rendered by the supplier”. provide definition for ‘customer’ upon two approaches: With refe rence to loyalty, “A customer is the person that assesses the quality of the offered products and services” and on process oriented approach, “the customer is the person or group that receives the work output” (p.9). 3 Customer Satisfaction – Definitions Satisfaction has been broadly defined by Vavra, T.G. (1997) as a satisfactory post - purchase experience with a product or service given an existing purchase expectation. 4 Howard and Sheth (1969) 5 According to Westbrook and Reilly (1983) define satisfaction as, “The buyer’s cognitive state of being adequately or inadequately rewarded for the sacrifices he has undergone” (p.145). 6 , customer satisfaction is “an emotional response to the experiences provided by, associated with particular 32 products or services purchased, retail outlets, or even molar patterns of behaviour such...
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...This article was downloaded by: [University of Derby] On: 16 May 2013, At: 01:31 Publisher: Routledge Informa Ltd Registered in England and Wales Registered Number: 1072954 Registered office: Mortimer House, 37-41 Mortimer Street, London W1T 3JH, UK Journal of Hospitality Marketing & Management Publication details, including instructions for authors and subscription information: http://www.tandfonline.com/loi/whmm20 Service Orientation, Service Quality, Customer Satisfaction, and Customer Loyalty: Testing a Structural Model Hyun Jeong Kim a a School of Hospitality Business Management, Washington State University, Pullman, Washington, USA Published online: 30 Jun 2011. To cite this article: Hyun Jeong Kim (2011): Service Orientation, Service Quality, Customer Satisfaction, and Customer Loyalty: Testing a Structural Model, Journal of Hospitality Marketing & Management, 20:6, 619-637 To link to this article: http://dx.doi.org/10.1080/19368623.2011.577698 PLEASE SCROLL DOWN FOR ARTICLE Full terms and conditions of use: http://www.tandfonline.com/page/terms-and-conditions This article may be used for research, teaching, and private study purposes. Any substantial or systematic reproduction, redistribution, reselling, loan, sub-licensing, systematic supply, or distribution in any form to anyone is expressly forbidden. The publisher does not give any warranty express or implied or make any representation that the contents will be complete or accurate or up to date....
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... Food quality, Time, and Price. Introduction A phenomenon anyone can easily observe is that people eat more meals outside their home than before(Kara, Kaynak, & Kucukemiroglu, 1997), and fast-food has increasingly become popular over the past decades (Pereira et al., 2005). When people are short of time, sick and tired of preparing for meals at home, or hatred to waiting, they willingly go out and eat meals. According to some authors (French, Story, Neumark-Sztainer, Fulkerson, & Hannan, 2001), between 1977 and 1995 the fast-food industry had experienced 200% rapid growth whereas other restaurant industry had been grown only by 150%. Adolescents visit a fast food restaurant more than twice every week on average, indicating that out of at least two-and-a-half of the away-from-home meals are eaten by them, and this trend is expected to continue in the future (French, et al., 2001). According to Namkung and Jang (2007), the very first objective of business is to satisfy customers, and in turn, have them repurchase. Food quality is one of the most important reasons that we repeatedly patronize a certain restaurant because after all is said and done, the fundamental reason of going to restaurants is to have meals. Therefore, food quality has received by far more attention from researchers than any other elements of restaurants (Jang, Ha, & Silkes, 2009), and their efforts have been continued on to investigate which factors affect customers’ satisfaction in the restaurant...
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...Journal of Marketing and Logistics Emerald Article: Analyzing key determinants of online repurchase intentions Chai Har Lee, Uchenna Cyril Eze, Nelson Oly Ndubisi Article information: To cite this document: Chai Har Lee, Uchenna Cyril Eze, Nelson Oly Ndubisi, (2011),"Analyzing key determinants of online repurchase intentions", Asia Pacific Journal of Marketing and Logistics, Vol. 23 Iss: 2 pp. 200 - 221 Permanent link to this document: http://dx.doi.org/10.1108/13555851111120498 Downloaded on: 08-10-2012 References: This document contains references to 46 other documents Citations: This document has been cited by 1 other documents To copy this document: permissions@emeraldinsight.com This document has been downloaded 3054 times since 2011. * Users who downloaded this Article also downloaded: * Yu-Hui Fang, Chao-Min Chiu, Eric T.G. Wang, "Understanding customers' satisfaction and repurchase intentions: An integration of IS success model, trust, and justice", Internet Research, Vol. 21 Iss: 4 pp. 479 - 503 http://dx.doi.org/10.1108/10662241111158335 Chao-Min Chiu, Chen-Chi Chang, Hsiang-Lan Cheng, Yu-Hui Fang, (2009),"Determinants of customer repurchase intention in online shopping", Online Information Review, Vol. 33 Iss: 4 pp. 761 - 784 http://dx.doi.org/10.1108/14684520910985710 Hong-Youl Ha, Swinder Janda, Siva K. Muthaly, (2010),"A new understanding of satisfaction model in e-re-purchase situation", European Journal of Marketing, Vol. 44 Iss: 7 pp. 997 - 1016 http://dx...
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...Iowa State University Digital Repository @ Iowa State University Graduate Theses and Dissertations Graduate College 2014 A review of studies on luxury hotels over the past two decades Yin Chu Iowa State University Follow this and additional works at: http://lib.dr.iastate.edu/etd Part of the Advertising and Promotion Management Commons, Business Administration, Management, and Operations Commons, Home Economics Commons, Management Sciences and Quantitative Methods Commons, and the Marketing Commons Recommended Citation Chu, Yin, "A review of studies on luxury hotels over the past two decades" (2014). Graduate Theses and Dissertations. Paper 13913. This Thesis is brought to you for free and open access by the Graduate College at Digital Repository @ Iowa State University. It has been accepted for inclusion in Graduate Theses and Dissertations by an authorized administrator of Digital Repository @ Iowa State University. For more information, please contact hinefuku@iastate.edu. A review of studies on luxury hotels over the past two decades by Yin Chu A thesis submitted to the graduate faculty in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE Major: Hospitality Management Program of Study Committee: Liang (Rebecca) Tang, Major Professor Tianshu Zheng Fatma Baytar Iowa State University Ames, Iowa 2014 Copyright © Yin Chu, 2014. All rights reserved. ii TABLE OF CONTENTS Page LIST OF TABLES ....
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...Hospitality and Tourism Management Suzanne K. Murrmann, Chair BeomCheol (Peter) Kim Manisha Singal July 9, 2012 Blacksburg, Virginia Keywords: Service Quality, Restaurant Cleanliness, Culture Customer Perceptions of Restaurant Cleanliness: A Cross Cultural Study Seung Ah Yoo (ABSTRACT) What is a clean restaurant in customers’ viewpoints? Restaurant cleanliness is considered one of the most significant conditions when customers evaluate overall restaurant quality or decide their levels of satisfaction. However, there have been few studies of perceptions of restaurant cleanliness in customers’ eyes. Previous studies were found to use inconsistent concepts of restaurant cleanliness when evaluating restaurant cleanliness. For example, some measurement scale of restaurant quality or customer satisfaction includes only items related to a restaurant’s interior appearance to measure the restaurant cleanliness. Some researchers have also included items related to server’s appearance. In other studies, overall images of a restaurant were used to evaluate its cleanliness. This study attempts to investigate the customers’ perceptions of restaurant cleanliness. Understanding what customers consider when they evaluate a restaurant’s cleanliness can be beneficial for hospitality managers who can use the information to increase their restaurant’s quality and to satisfy their customers. In addition, this study was conducted with two different cultural groups of customers: Westerners and Asians...
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...Introduction In the present era, job satisfaction plays vital role in the organization’s managementand in the implementation of effective human resource development strategies. In view of this, the study attempts to identify the influence that rewards have on job satisfaction. Job satisfaction increases the degree of happiness in the workplace, which leads to a positive work approach. A lack of jobsatisfaction can lead to increased absenteeism and unnecessary turnover in the workplace(Locke, 1998). A satisfied worker is creative, flexible, innovative, and loyal, (Enotes, 2010). Employee’s job satisfaction has always been an important issue for managers. Since, satisfied employees tend to be more productive, creative and committed to its organization and work place therefore, work place environment must be able to attract, motivate and retain creative, committed and hardworking individuals, (Michelle, 2006). In different dimensions the rewards structure have strong relationship with job satisfaction (Clifford, 1998). Earlier Job rewards have been studied as set of the task itself, salary, promotions, behavior of supervisors and coworkers, cohesiveness of work groups, security, fringe benefits, and working environment (Locke &Gruenberg, 1995). The demographic variables are also very important while a study is being conducted on relationship of work rewards with job satisfaction. The importance of reward in the day-to-day performance of workers’ duties cannot...
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...Airline Brand Loyalty: A case study involving the three airlines, - SAS, Norwegian and Widerøe A thesis submitted in partial fulfilment of the requirements for the Degree of Master of Tourist Studies at UiT The Arctic University of Norway by Basant Raj Shrestha Course code: RMG40 Candidate no. 3 Student no. 420456 October 2014 1 ACKNOWLEDGEMENTS There are several people, without whom this Master thesis would never have been started, let alone finished and who deserve to be thanked and acknowledged for their support and inspiration. First of all, I would like to extend my sincere gratitude to my supervisor, Professor Per Kåre Jakobsen for guiding me through this process. I would also like to thank my methodology supervisor, Professor Kjell Hines, whose open- minded approach to the Master process enabled me to develop in my own words. His comments and suggestions for improvements to my dissertation are highly valued and gratefully acknowledged. Secondly, I am very grateful for the help provided in execution of the field study by securities of the Alta airport. Many thanks to Mr. Arnulf Nilsen and to some members of Avionor for their help and co-operation. Many thanks to travelers who took the time to thoughtfully provide the information used in this study. Thirdly, I would like to thank my teachers at UiT The Arctic University of Norway, in particular Professor Bente Haug, Professor Bente Heimtun, and Professor Britt Kramvig not only for...
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...Measurement of Customer Satisfaction Level Of consumer Product Assignment On: Measurement of Customer Satisfaction Level Of consumer Product Pre Pared For: Salma Sultana Course Teacher of Marketing Pre Pared By: Group: Marketing 2ed Year Batch: 10th Name: Saydur Rahman Sourav ID: 301138 Submission Date: 3.04.2013 Siddheswari University College Date: 3 February, 2013. The Course Teacher Salma Sultana Subject: Application for submission of assignment on Tram Paper in Marketing Dear Sir I beg to state that, I am a student of 2ed year in group-Marketing in Siddheswari University College. I am submission of an assignment on Tram Paper. The assignment topic is Measurement of Customer Satisfaction Level Of consumer Product. So therefore pray and hope that you have received my assignment & any inquire please let us known. Sincerely Your obediently students 2ed Year Group-B ----------------------------- Saydur Rahman Sourav ABSTRACT Service quality and customer satisfaction are very important concepts that companies must understand if they want to remain competitive and grow. In today’s competitive environment delivering high quality service is the key for a sustainable competitive advantage. Customer satisfaction does have a positive effect on an organization’s profitability. Satisfied customers form the foundation of any successful...
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...possibilities. The current level of technological development allows for the construction of objects that are smaller, more intelligent and embedded in the environment and even wearable. These objects, which record and learn our habits are connected to the Internet and they have computing capabilities. They can also be interconnected and generate large quantities of information to benefit the environment in which they are located as well as the travellers that possess them. This gives rise to a new world of interconnected personal machines. This new world involves a convergence among what is physical, what is social and what is digital. Within this context, research assumes the principal role to guide evolution, transferring knowledge to the industry. Relevant academic research is more necessary than ever before in order to explore how ICT in tourism can...
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...Background of study. Hotel industry is all forms of business relating to provision of accommodation in the lodging, food and drinks and various types of other services that are interconnected and form intended for the public services, both of which use the lodging facilities or who simply use the services or the production of certain services of the Hotel. As such Hotel mean commercial establishment providing lodging to travelers, tourist and sometimes to permanent residents and often having restaurants, meeting rooms, stores that are available to general public. Hotels are being classified into “star"(1-start-o5-star) even though there are no standard methods of assigning those rating and compliance with the customary requirement is voluntary. Hotel chain provides a uniform standard through out non-chain hotel(even within the same country)may not agree on the standard, although both World Health Organization (WHO) and International Standard Organization(ISO)have been trying to persuade Hotels to agree on some minimum requirement as world norm, the entire membership of Paris base International Hotel and Restaurant. Association opposes any such moves. According to (IH&RA) to harmonize the hotels classification base on single grading(which is uniform across national boundary; as a rough guide on the bases of 1-star Hotel, 2 star hotel, 3 star hotel. A star hotel and 5 star hotel such rating differentiate the hotels with regard to provision of their services as ranging of limited...
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...developed early in the change process in order to ensure that managers and employees are ready to face their new tasks and roles when the changes are implemented. However, despite good intentions at the top management level, employees and middle managers often report uncertainty and a lack of the necessary skills required to implement change. In this paper, we report from a qualitative study of two planned organizational change initiatives in the public sector. The changes involved new work tasks and managerial roles for a group of middle managers. Although the skill requirements appeared to be clear and formal training was initiated, a number of uncertain and ambiguous issues emerged among the change recipients. We examine the types of uncertainty and ambiguity that emerged and how change recipients attempted to handle these challenges. Our findings suggest that although necessary and important, formal training procedures are not adequate for resolving competence-related uncertainties and ambiguities during change. Instead, more informal and horizontal communication appears to successfully resolve ambiguities about new skill requirements during change. Keywords:training, organizational change, change recipient A MODERATED MEDIATION MODEL OF THE RELATIONSHIP BETWEEN DISCRETION AND TURNOVER INTENTIONS Avgar, Ariel C.; U. of Illinois, Urbana-Champaign;...
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