scholarly journals Development of a Service Quality Scale in Participant Sport Tourism

2020 ◽  
Vol 12 (2) ◽  
pp. 33-53
Author(s):  
Masaya Muneda ◽  
Hirotaka Matsuoka
Keyword(s):  
Service Quality ◽  
Sport Tourism ◽  
Quality Scale ◽  
Participant Sport

An Event Quality Scale for Participatory Running Events

2020 ◽  
Vol 24 (1) ◽  
pp. 139-152 ◽  
Author(s):  
John Armbrecht
Keyword(s):  
Scale Development ◽  
Service Quality ◽  
Development Process ◽  
Factor Model ◽  
Perceived Quality ◽  
Social Aspects ◽  
Factor Solution ◽  
Quality Scale ◽  
Cognitive Dimensions

This study focuses on the perceived quality of participatory event experiences by addressing the following question: What are the important aspects of the event experience? The aim of this research is to develop and refine a scale to measure the quality of the event experience for runners at a participatory event. The objective is to combine, apply, test, and refine the existing scales to increase our understanding of the perceived quality of events among amateur running athletes. Both affective and cognitive dimensions are included in the scale. Based on seven dimensions and 36 items, a formal scale development process is adopted. The data consist of 1,923 observations collected during a participatory event with approximately 60,000 registered participants. The seven-factor model, including immersion, surprise, participation, fun, social aspects, hedonic aspects, and service quality, was gradually revised in favor of a four-factor solution: service quality, hedonic aspects, fun, and immersion. As a result, 73.1% of the variance is extracted. This study contributes to a refined scale measuring the perceived event quality of participatory events. Service quality accounts for more than half of the variance extracted. Researchers should continue to develop research on the critical experiential dimensions in an event context. Furthermore, the links between the constructs need attention. The results suggest that event organizers should evaluate their events and event portfolios based on the scale and take actions to increase the perceived quality of these events.

scholarly journals Development of Service Quality Scale for Surgical Hospitalization

2007 ◽  
Vol 106 (6) ◽  
pp. 475-484 ◽  
Author(s):  
Ching-I Teng ◽  
Ching-Kang Ing ◽  
Hao-Yuan Chang ◽  
Kuo-Piao Chung
Keyword(s):  
Service Quality ◽  
Quality Scale

An evaluation instrument and strategy implications of service attributes in LOHAS restaurants

2019 ◽  
Vol 31 (1) ◽  
pp. 194-216 ◽  
Author(s):  
Ching-Chan Cheng ◽  
Ya-Yuan Chang ◽  
Ming-Chun Tsai ◽  
Cheng-Ta Chen ◽  
Yu-Chun Tseng
Keyword(s):  
Factor Analysis ◽  
Service Quality ◽  
Goodness Of Fit ◽  
Quality Characteristics ◽  
Evaluation Instrument ◽  
Sustainable Operations ◽  
Content Type ◽  
Quality Scale ◽  
Expert Interview ◽  
Service Attribute

Purpose This study aims to develop a comprehensive LOHAS (lifestyles of health and sustainability) restaurant service quality scale by using a rigorous qualitative and quantitative research process to effectively measure the service quality of LOHAS restaurants. Moreover, this study aims to further identify the Kano quality characteristics and strategic meanings of service attributes in LOHAS restaurants. Design/methodology/approach This study designed the preliminary items of the service quality scale for LOHAS restaurants (LORSERV scale) based on relevant literatures and expert interview procedures. This study identified the goodness of fit of the questionnaire content, construct validity and validity of the LORSERV scale using exploratory factor analysis and confirmatory factor analysis. The moderated regression was conducted to identify the Kano quality characteristics and strategic meanings of each service attribute in LOHAS restaurants. Findings The results indicated that the LORSERV scale included seven dimensions (internal sense of happiness, transitiveness, environment, healthy catering, service commitment, green practicability and thoughtfulness), for a total of 33 items. According to the results of the Kano model, the seven service attributes were categorized into the attractive quality. A total of 25 service attributes were categorized into the one-dimensional quality, and one service attribute was categorized into the must-be quality. Originality/value The contribution of this study is that the scale could facilitate operators of LOHAS restaurants to effectively understand customer perceptions of service quality and serve as a reference to upgrade and improve service quality. The identification of Kano quality characteristics for each service attribute is conducive for LOHAS restaurants to understand the strategic meanings of each service attribute and can serve as a reference to make distinctive service strategies to reach sustainable operations.

Youth Perceptions of Service Quality Scale

2014 ◽  
Author(s):  
Thewaporn Thimasarn-Anwar ◽  
Jackie Sanders ◽  
Robyn Munford ◽  
Geoff Jones ◽  
Linda Liebenberg
Keyword(s):  
Service Quality ◽  
Quality Scale ◽  
Youth Perceptions

Measuring the Service Quality of E-Commerce and Competitive Strategies

2016 ◽  
pp. 431-450
Author(s):  
Shu-Fong Chang ◽  
Jen-Chi Chang ◽  
Kuo-Hua Lin ◽  
Bin Yu ◽  
Yu-Cheng Lee ◽  
...  
Keyword(s):  
Growth Rate ◽  
Service Quality ◽  
Online Shopping ◽  
Market Competition ◽  
Competitive Strategies ◽  
Kano Model ◽  
Average Growth ◽  
Quality Scale ◽  
Quality Dimensions

The global online shopping market has exhibited consistent growth, exceeding an annual average growth rate of 10% from 2006 to 2010; however, the online shopping market in Taiwan demonstrated an astounding growth rate, surpassing 35% during the same period. In the current competitive and rapidly expanding market environment, shopping website providers must establish effective methods for measuring and improving service quality to increase customer satisfaction levels. In this study, four service quality dimensions of the e-core service quality scale (E-S-QUAL; efficiency, system availability, fulfillment, and privacy) were used to measure the service quality of shopping websites. Subsequently, the simultaneous importance-performance analysis (SIPA) method and analytical Kano model were integrated to analyze the market competition strategies adopted among members of the shopping website industry. Finally, suggestions are provided regarding potential management methods for the case companies.

scholarly journals Evaluating the Service Quality of the Hotel Establishments in Sports Tourism With Regard to the Athletes

2018 ◽  
Vol 8 (2) ◽  
pp. 29
Author(s):  
Hasan Osmanoglu ◽  
Hanifi Üzüm
Keyword(s):  
Service Quality ◽  
Pearson Correlation ◽  
Team Sports ◽  
Sport Tourism ◽  
Cross Sectional ◽  
Quality Perception ◽  
The Individual ◽  
Sport Facilities ◽  
Individual Sports

The purpose of this study was to evaluate the service quality of the hotels which are provided sport tourism by athletes according to some variables.The research was conducted with cross-sectional research method as one of the general survey models and relational screening model. Target group of the study also constituted the sample group. This sample was formed of 389 athletes in total as 247 males and 142 females from team sports in Turkish Football, Volleyball, Basketball leagues in years 2016-2017 and individual sports.“Sport Tourism Service Quality Scale” (STSQS) developed by Osmanoğlu et al. (2017) was employed as data collecting tool in this study. The scale was formed of 28 items and 5 sub-dimensions as “Sport facilities, α=0.96”, “Staff, α=0.82”, “Entertainment, α=0.90”, “Hygiene, α=0.85” and “Room quality, α=0.80”. The data was analysed by applying one-way analysis of variance (ANOVA), Tukey’s Post-Hoc test and Pearson Correlation analysis. The level of significance for this study was decided as p<0.05.In conclusion with the study, service quality perception scores of the athletes were established to be high-level at room quality, hygiene and staff sub-dimensions and medium level at sport facilities and entertainment sub-dimensions. It was noted that service quality perception of the individual sports athletes is higher than the team sports athletes at staff and hygiene sub-dimensions (p<0.05). Regarding duration of stay, the mean of the ones that stay for 5 nights and above was observed to be significantly higher than the ones that stay one-two days and three-four days at sport facilities and staff sub-dimensions. Between the sport facilities, staff, hygiene and entertainment sub-dimensions of hotel classification and service quality, a significant distinction was seen in favor of the five star hotels (p<0,05). 

Sign in / Sign up

Export Citation Format

Share Document