EXAMINING SUBJECTIVE AND OBJECTIVE E-COMPLAINTS AND SERVICE QUALITY IN BANGKOK HOTELS

2021 ◽  
Vol 27 (2) ◽  
pp. 429-448
Author(s):  
Aswin Sangpikul
Keyword(s):  
Service Quality ◽  
Hotel Industry ◽  
Service Improvement ◽  
Secondary Source ◽  
Five Dimensions ◽  
Customer Complaints ◽  
Complementary Approach ◽  
Hotel Service ◽  
Hotel Service Quality ◽  
Hotel Managers

Purpose – There are few studies examining the reliability of e-complaints in the hotel industry. This topic is important for hotel managers as it can help them in distinguishing emotional complaints from factual complaints. Therefore, this study aims to examine and classify customers’ e-complaints regarding hotel service quality and classify them into subjective and objective categories based on factual and non-factual opinions. Design/methodology – Content analysis and descriptive statistics were employed to analyse the data (e-complaints about Bangkok hotels) collected from a secondary source. Findings – It was found that approximately 54% of e-complaints regarding service quality in Bangkok hotels were objective complaints (factual opinions) while 46% were subjective complaints (personal feelings). The study indicated that customer complaints resulted from hotel performance which was below than customer expectations. In addition, both types of e-complaint were found to be associated with the five dimensions of SERVQUAL, implying that hotels still had problems with service delivery in all service dimensions. Originality of the research – Due to the insufficient literature on the reliability of customer ecomplaints in the hotel industry, this study identified the characteristics of subjective and objective e-complaints and their relationship with SERVQUAL, thereby extending knowledge of ecomplaints and service quality in the hotel industry. The findings are expected to assist hotel managers in better understanding the nature of online complaints, thus offering a complementary approach to service improvement.

scholarly journals Dimensions of Hotel Service Quality in Mongolia

2017 ◽  
Vol 5 (2) ◽  
pp. 141
Author(s):  
Lkhamtseden Badarch ◽  
Altanchimeg Zanabar
Keyword(s):  
Service Quality ◽  
Service Providers ◽  
Hotel Industry ◽  
Quality Model ◽  
Customer Expectations ◽  
Specific Dimension ◽  
Hotel Service ◽  
Hotel Service Quality ◽  
Hotel Managers ◽  
Almost All

Service quality has emerged as an important area in the hotel industry for decades. Thus, it is essential that service providers understand customer expectations and perceptions as well as the factors that influence their evaluation and satisfaction with the provided service. Hotel industry is growing each year in Mongolia. Realizing the increase in competition among hotels, hotel managers are focusing on improving the elements which contribute to service quality for customers of the hotel industry in Mongolia. The quality of service in hotel industry is an important factor of successful business. This study identifies the effects of various elements of hotel industry which affects customer satisfaction. Almost all researchers utilized service quality model and adopted their SERVQUAL instrument, based on the concept that service quality differs from industry to industry. Examining additional dimensions, identified by customers, it should be included in the service quality concept. Further, the level of importance of each specific dimension for the users of hotel services in Mongolia is then measured.

Analysis of the Management of Hospitality Customers Complaint and its Countermeasures

2010 ◽  
Vol 426-427 ◽  
pp. 385-390
Author(s):  
Y.L. Li ◽  
M. Wei
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Customer Complaints ◽  
Production And Consumption ◽  
Wide Range ◽  
Hotel Service ◽  
Hotel Service Quality ◽  
Negative Factors ◽  
Customer Satisfaction And Loyalty

Customers are the source of hotel profits, and hotel profits provide the customers with a wide range of services to achieve through the hotel. Because of the existence of intangible, heterogeneity, identity of production and consumption in services, as well as the subjective characteristics in the evaluation of service quality, etc, the phenomenon of customers’ complaints will inevitably be encountered. If they are not handled properly, it will inevitably cause the loss of the hotel. So it is a great importance to handle correctly customer complaints. By analyzing the substance of customer complaints and the causing reason, this paper proposes countermeasures to deal with customer complaints to turn negative factors into positive ones, and enhance customer satisfaction and loyalty, and safeguard the reputation of the hotel to improve hotel service quality.

Developing an Economy-Hotel Service Quality Scale in a Non-smoking Environment

2021 ◽  
Vol 7 (5) ◽  
pp. 2726-2741
Author(s):  
Chih-Hung Pai ◽  
Chin-Hua Yu ◽  
Yunfeng Shang
Keyword(s):  
Service Quality ◽  
Hotel Industry ◽  
Quality Measurement ◽  
Business Travelers ◽  
International Tourist ◽  
Quality Scale ◽  
Hotel Service ◽  
Hotel Service Quality ◽  
Economy Hotel

Objectives: Sustainability of the non-smoking environments remain a challenge, as the effect declines over time due to inadequate regulations and incomplete law enforcement. The hotel industry is even more obliged to promote non-smoking environment policies. Numerous studies have explored the dimensions of hotel service quality; however, most of them have been conducted for international tourist hotels. Studies on the service quality of economy-hotel are scarce. The present study developed a reliable and valid scale for measuring service quality for business travelers. The components of the economy-hotel service quality (EHSQ) scale were reconstructed according to theoretical definitions and a literature review, in which the variables representing EHSQ characteristics were adopted. This study administered a survey among hotel business travelers to ensure the validity of this scale, which yielded 472 valid responses. Following factor analysis, item-to-response, and correlation analysis, 5 dimensions with 24 items were extracted, namely reliability, facility, empathy, pleasantness, and rooms and dining. In conclusion, this developed scale is a valid service quality measurement in the economy-hotel industry. Finally, economy-hotels are very competitive in providing better service quality and a non-smoking environment.

How do international tourists perceive hotel quality?

2014 ◽  
Vol 26 (3) ◽  
pp. 470-495 ◽  
Author(s):  
Ibrahim Taylan Dortyol ◽  
Inci Varinli ◽  
Olgun Kitapci
Keyword(s):  
Service Quality ◽  
Customer Value ◽  
Content Type ◽  
Turkish Culture ◽  
Hotel Service ◽  
Quality Dimensions ◽  
Service Quality Dimensions ◽  
Quality And Reliability ◽  
Hotel Service Quality ◽  
Hotel Managers

Purpose – The aim of this paper is to identify tourists' perceptions of services provided by hotels in Antalya/Turkey and to explore hotel service quality dimensions. Specifically, the objectives are as follows: to identify the dimensions of hotel service quality, and to determine the relative impact of those dimensions on customer satisfaction levels, on customer value and on customers' intentions to recommend or revisit a hotel. Design/methodology/approach – The present study uses the framework which originally appeared in Juwaheer's study investigating international tourists' perceptions of hotels in Mauritius. In this framework ten hotel service quality dimensions were defined by factor analysis and then the most important dimensions for each component were determined using stepwise regression analysis. Findings – Of the ten hotel service quality dimensions, “tangibles” and “food quality and reliability” influence the customer satisfaction level the most. Customer value is explained by five dimensions which generate 37.8 percent of the variance. “Hotel employees and problem solving”, “transportation”, “food quality and reliability”, “climate and hygiene”, “level of price”, “tangibles”, “interaction with Turkish culture” and “friendly, courteous and helpful employees” are the main dimensions which affect whether a guest will recommend a hotel. “Tangibles”, “interaction with Turkish culture”, and “level of price” are seen as the most influential dimensions in terms of customers' intentions to revisit a hotel. Research limitations/implications – The basic limitation of the study is the unexplained variance, which is the result of the regression analysis. Therefore, future research should aim to determine the factors explaining that variance. Practical implications – In light of these findings, hotel managers in Antalya can better understand their guests' priorities and consequently, they can arrange their service encounter process accordingly to fulfill these priorities. Originality/value – This study presents potentially valuable information for hotel managers in Antalya with regards to understanding customer value and satisfaction, which are the key elements in terms of guests revisiting a hotel and recommending it to others. As providing an opportunity for a comparative study of service quality searches, this study contributes to the field.

Exploring the relationship between service quality and customer satisfaction in Croatian hotel industry

2013 ◽  
Vol 19 (2) ◽  
pp. 149-164
Author(s):  
Suzana Marković ◽  
Sanja Raspor Janković
Keyword(s):  
Regression Analysis ◽  
Customer Satisfaction ◽  
Service Quality ◽  
Hotel Industry ◽  
Perceived Service Quality ◽  
Hotel Service ◽  
Quality Dimensions ◽  
Service Quality Dimensions ◽  
Hotel Service Quality ◽  
The Relationship

Purpose – The purpose of the present study was to examine the relationship between service quality and customer satisfaction. The main objective was to discuss the impact of perceived service quality dimensions on customer satisfaction in the hotel industry in Croatia. Methodology – The data were collected using self-administered questionnaire. The questionnaire consisted of three parts. First, perceived service quality was measured using modified SERVQUAL model. Second, customer satisfaction was operationalized with one variable, representing overall satisfaction measure. Third, demographic variables were included. Questionnaires were distributed to domestic and international hotel guests in the Opatija Riviera (Croatia). Descriptive analysis, factor analysis, reliability analysis, correlation analysis, and multiple regression analysis were performed to analyze the data. Findings – Factor analysis identified four dimensions of perceived service quality, namely reliability, empathy and competence of staff, accessibility and tangibles. Multiple regression analysis showed that reliability, accessibility and tangibles had a significant and positive effect on overall customer satisfaction. On the other hand, empathy and competence of staff positively influenced hotel guests’ satisfaction, but this impact was not statistically significant when other dimensions were involved. These results indicate that hotel service quality is indeed a significant predictor of customer satisfaction. Thus, improving hotel service quality, results with higher satisfaction levels of hotel guests. Value/originality – The present study focuses on determining relative importance of perceived hotel service quality dimensions in relation to customer satisfaction, reporting the findings from Croatia. Therefore, it contributes to the existing literature on service quality and customer satisfaction relationship in hotel industry.

Benchmarking of standard hotel service quality by KD-IPA model

2011 ◽  
Vol 14 (6) ◽  
pp. 1117-1141
Author(s):  
Li-Hsing Ho ◽  
Tien-Fu Peng ◽  
Shu-Yun Feng ◽  
Tieh-Min Yen
Keyword(s):  
Service Quality ◽  
Hotel Service ◽  
Hotel Service Quality

scholarly journals Analisis Kepuasan Pelanggan Terhadap Pelayanan Jasa Rumah Kost Dempo Di Kota Pontianak

2015 ◽  
Vol 10 (2) ◽  
pp. 395
Author(s):  
Daved Hendrawan
Keyword(s):  
Customer Satisfaction ◽  
Service Quality ◽  
Total Sample ◽  
Analysis Tool ◽  
Five Dimensions ◽  
Purposive Sampling ◽  
Customer Complaints ◽  
Fifth Dimension ◽  
Boarding House ◽  
Descriptive Method

This study aims to analyze customer satisfaction VIP boarding room against Dempo services Boarding House in Pontianak. The method used in this research is descriptive method. The population of this study is that all customers who rent a room in a boarding VIP Boarding House Dempo through 2013 amounted to 582 people with a total sample of 100 people were taken using purposive sampling, ie customers who have rented a VIP boarding room for at least one month and aged 20 years and over . This study uses five dimensions of service quality as a variable, namely reliability (reliability), responsiveness (responsiveness), assurance (assurance), empathy (empathy) and intangible (tangible) in which includes as many as 26 service attributes and measured using a Likert scale. The fifth dimension is used to measure customer satisfaction VIP boarding room against Dempo services Boarding House in Pontianak. The analysis tool is SERVQUAL (service quality). The results showed that the boarding room VIP customers are not satisfied with the services Dempo Boarding House in Pontianak because SERVQUAL scores (gap) is negative. This means that expectations (expectations) VIP customers boarding room is greater than the performance of services. SERVQUAL scores (gap) five dimensions of service is negative with dimensions of responsiveness (responsiveness) had the highest level of dissatisfaction and dimensions of reliability (reliability) has the lowest level of dissatisfaction. Service attributes that have the highest level of dissatisfaction is the speed of the employees in responding to and addressing any customer complaints VIP boarding room (dimensions of responsiveness) with a score of SERVQUAL (gap) the highest. While the service attributes that have the lowest level of dissatisfaction is the comfort of the VIP boarding room to be occupied (dimensions collateral) with a score of SERVQUAL (gap) the lowest.

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