- Autor
- Wojciechowska-Solis Julia (University of Life Sciences in Lublin, Poland), Mazurek-Kusiak Anna (University of Life Sciences in Lublin, Poland), Soroka Andrzej (Siedlce University of National Sciences and Humanities)
- Tytuł
- The Influence of Specialized Training on the Quality of Hotel Customers Service
Wpływ specjalistycznych szkoleń na jakość obsługi klientów hotelowych - Źródło
- Acta Scientiarum Polonorum. Oeconomia, 2016, R. 15, nr 2, s. 173-185, tab., rys., bibliogr. 63 poz.
- Słowa kluczowe
- Konsument, Zachowania konsumenta, Strategia obsługi klienta, Szkolenie pracowników
Consumer, Consumer behaviour, Customer service strategy, Manpower training - Uwagi
- streszcz., summ.
- Abstrakt
- Celem artykułu było wskazanie zmian, które dokonały się w jakości usług hotelarskich na przestrzeni ostatnich 10 lat na terenach wschodniej Polski. Starano się określić wpływ prowadzonych szkoleń z zakresu zarządzania satysfakcją klienta na poziom zadowolenia odwiedzających hotele. Badania przeprowadzono w 50 hotelach wschodniej Polski metodą Servqual w latach 2004 i 2014. Wykazano, iż specjalistyczne szkolenia kadry hotelowej są niezbędnym wyznacznikiem poprawy jakości oraz konkurencyjności polskich hoteli. Dzięki szkoleniom wzrasta jakość obsługi klienta, zwłaszcza jakość funkcjonalna. Hotele zlokalizowane we wschodniej Polsce nadal muszą poprawiać swoją jakość, szczególnie w obszarach materialnych, wiarygodności i zaufania. Należy rozszerzać infrastrukturę towarzyszącą w hotelach, dostępność komunikacyjną obiektów, szybkość i niezawodność obsługi gości, zadbać o prawidłowe zarządzanie relacjami w łańcuchach dostaw usług oraz zapewnić gościom szeroko rozumiane bezpieczeństwo. Dane były analizowane za pomocą programu Statistica 10 PL i metody Servqual. (abstrakt oryginalny)
The aim of the study was to identify the changes that have occurred in the quality of hotel services in the past 10 years in the area of eastern Poland. Efforts were made to determine the effect of trainings in managing customer satisfaction on the level of contentment of hotel visitors. The study was conducted in 50 hotels in eastern Poland in 2004 and 2014 using the Servqual method. It was shown that the specialised trainings of the hotel staff are an essential determinant of improvement of the quality and competitiveness of Polish hotels. The quality of customer service, particularly functional quality, increases thanks to the trainings. Hotels located in eastern Poland need to continue to improve their quality, especially in tangibles, reliability and confidence areas. The supporting infrastructure in hotels, transportation accessibility of facilities, speed and reliability of customer service should be extended, proper management of relationships in the supply chain services should be ensured and visitors should be provided with a broadly-understood safety. Data was analyzed using Statistica 10 PL and Servqual method. (original abstract) - Dostępne w
- Biblioteka Główna Uniwersytetu Ekonomicznego w Krakowie
Biblioteka SGH im. Profesora Andrzeja Grodka
Biblioteka Główna Uniwersytetu Ekonomicznego w Katowicach
Biblioteka Główna Uniwersytetu Ekonomicznego w Poznaniu
Biblioteka Główna Uniwersytetu Ekonomicznego we Wrocławiu - Pełny tekst
- Pokaż
- Bibliografia
- Akbaba, A. (2006). Measuring service quality in the hotel industry: A study in a business hotel in Turkey. Hospitality Management, 25, 170-179.
- Ariffi n, A.A.M. (2013). Generic dimensionality of hospitality in the hotel industry: A host-guest relationship perspective. International Journal of Hospitality Management, 35, 171-179.
- Ariffi n, A.A.M., Maghzi, A.A., Aziz, N.A. (2011). Understanding hotel hospitality and differences between local and foreign guests. International Review of Business Research Papers, 7 (1), 340-349.
- Barbakus, E., Boller, G.W. (1992). An empirical assessment of the Servqual scale. Journal of Business Research, 24, 3, 253-268.
- Badri, M.A., Selim, H., Alshare, K., Grandon, E.E., Younis, H., Absulla, M. (2006). The Baldrige Education Criteria for performance excellence framework: Empirical test and validation. International Journal of Quality & Reliability Management, 23 (9), 1118-1157.
- Becket, N., Brookes, M. (2008). Quality management practice in the higher education. What quality are we actually enhancing? Journal of Hospitality, Leisure, Sport & Tourism Education, 7 (1), 40-54.
- Bendapudi, N., Berry, L.L. (1997). Customers' motivations for maintaining relationships with service providers. Journal of Retailing, 73 (1), 15-37.
- Berry, L.L., Parasuraman, A. (1991). Marketing Services. Competing Through Quality. The Free Press, New York.
- Berry, L.L., Parasuraman, A. (2004). Marketing services: Competing through quality. Free Press, New York.
- Boshoff, A., Mels G. (1995). A cause model to evaluate the relationships among supervision, role stress, organizational commitment and internal service quality. European Journal of Marketing, 29 (2), 23-42.
- Brilman, J. (2002). Modern management concepts and methods. PWE, Warszawa.
- Carman, J.M. (1990). Consumer Perceptions Of Service Quality: An Assessment Of T. Journal of Retailing, 66, 1, 33-55.
- Crosby, L.A., Evan, K.R., Cowles, D. (1990). Relationship quality in services selling: an interpersonal influence perspective. Journal of Marketing, 54 (3), 68-81.
- Dagger, T.S., Sweeney, J.C. (2006). The effect of service evaluation on behavioral intentions and quality of life. Journal of Service Research, 9 (1), 2-19.
- Fantazy, K.A., Kumar, V., Kumar, U. (2010). Supply management practices and performance in the Canadian hospitality industry. International Journal of Hospitality Management, 29 (4), 685-693.
- Ferguson, R.J., Paulin, M., Bergeron, J. (2005). Contractual governance, relational governance, and the performance of inter firm service exchanges: the influence of boundary - spanner closeness. Journal of the Academy of Marketing Science, 33 (2), 217-234.
- Fiorentino, A. (1995). Budget hotels: not just minor hospitality products. Tourism Management, 16 (6), 455-462.
- Frederick, A.F., Mukesh, K. (2001). Service quality between internal customers and internal suppliers in an international airline. International Journal of Quality & Reliability Management, 18 (4), 371-386.
- Frederick, R.F., Schefter, P. (2000). E-loyalty: your secret weapon on the web. Harvard Business Review, 78 (4), 105-113.
- Gabbie, D., O'Neill, M. (1997). Servqual and the Northern Ireland hotel sector: a comparative analysis - part 2. Managing Service Qualty, 17, 1, 43-49.
- Ganesan, S. (1994). Determinants of long-term orientation in buyer-seller relationships. Journal of Marketing, 58, 1-19.
- Hoecht, A. (2006). Quality assurance in UK higher education. Issues of trust, control, professional autonomy and accountability. Higher Education, 51 (4), 541-563.
- Jang, S.C., Ha, A., Silkes, C.A. (2009). Perceived attitudes of Asian foods: from the perspective of the American customers. International Journal of Hospitality Management, 28, 63-70.
- Jang-Hyeon, N., Timothy, J.L. (2011). Foreign travelers' satisfaction with traditional Korean restaurants. International Journal of Hospitality Management, 30, 982-989.
- Juwaheer, T.D. (2006). Exploring international tourists' perceptions of hotel operations by using a modified Servqual approach: a case study of Mauritius. Managing Service Quality, 14 (5), 350-364.
- Kachniewska, M. (2002). Zarządzanie jakością usług hotelarskich. Difin, Warszawa.
- Kimes, S.E., Robson, S.K.A. (2004). The impact of restaurant table characteristics on meal duration and spending. Cornell Hotel and Restaurant Administration Quarterly, 45 (4), 333-346.
- Ku, E.C.S., Wu, W.C., Lin, A.R. (2011). Strategic alignment leverage between hotels and companies: the buyer-supplier relationship perspective. International Journal of Hospitality Management, 30 (3), 735-745.
- Ladhari, R. (2009). A review of twenty years of Servqual research. International Journal of Quality and Service Sciences, 1, 172-198.
- Lam, W., Chen, Z. (2012). When I put my service mask: determinants and outcomes of emotional labor among hotel service providers according to effective event theory. International Journal of Hospitality Management, 31 (1), 3-11.
- Lee, Y.K., Hing, N. (1995). Measuring quality in restaurant operations: an application of the Servqual instrument. International Journey Hospitality Management, 14, 3/4, 295-298.
- Lee, Y.K., Kim, Y., Son, M.H., Lee, D.J. (2011). Do emotions play a mediating role in the relationship between owner leadership styles and manager customer orientation, and performance in service environment? International Journal of Hospitality Management, 30, 942-952.
- MacKenzie, S.B., Podsakoff, P.M., Rich, G.A. (2001). Transformational and transactional leadership and salesperson performance. Journal of Academy of Marketing Science, 2, 115-134.
- Manhas, G., Tukamushaba, F. (2015). Understanding service experience and its impact on brand image in hospitality sector. International Journal of Hospitality Management, 45, 77-87.
- Martin, W. (2006). Zarządzanie jakością obsługi w restauracjach i hotelach. Oficyna Ekonomiczna, Wolters Kluwer Polska, Kraków.
- Mentzer, J.T., Min, S., Zacharia, Z.G. (2000). The nature of inter firm partnering in supply chain management. Journal of Retailing, 76 (4), 549-568.
- Mey, L.P., Akbar, A.K., Fie, D.Y.G. (2006). Measuring Service Quality and Customer Satisfaction of the Hotels in Malaysia: Malaysian, Asian and Non-Asian Hotel Guests. Journal of Hospitality and Tourism Management, 13, 144-160.
- Mok, C., Armstrong, R.W. (1998). Sources of information used by Hong Kong and Taiwanese leisure travelers. Australian Journal of Hospitality Management, 3, 1, 31-35.
- Mong-Yuan, C., Kuanchin, C., Chuan, P., Chien-Min, C., David, C., Yen, A. (2013). A study on the effects of service convenience and service quality on maintenance revisit intentions. Computer Standards & Interfaces, 35, 187-194.
- Mudie, P., Cottam, A. (1998). Usługi - zarządzanie i marketing. PWN, Warszawa.
- Murphy, J., Smith, S. (2009). Chefs and suppliers: an exploratory look at supply chain issues in an upscale restaurant alliance. International Journal of Hospitality Management, 28, 212-220.
- O'Neill, M., Palmer, A. (2001). Survey timing and consumer perceptions of service quality: an overview of empirical evidence. Managing Service Quality, 11, 3, 182-190.
- Ok, C., Back, K.J., Shankli, C.W. (2005). Modeling roles of service recovery strategy: a relationship- focused view. Journal of Hospitality & Tourism Research, 29 (4), 484-507.
- Otto, J.E., Ritchie, J.R.B. (1996). The service experience in tourism. Tourism Management, 17 (3), 165-174.
- Parasuraman, A., Zeithaml, V.A., Berry, L.L. (1985). A conceptual model of service quality and its implications for future research. Journal of Marketing, 49, 4, 41-50.
- Patiar, A., Mia, L. (2009). Transformational leadership style, market competition and departmental performance: evidence from luxury hotels in Australia. International Journal of Hospitality Management, 28, 254-262.
- Pendergast, D., 2006. Tourist gut reactions: food safety and hygiene issues. [In:] J. Wilks, D. Pendergast, P. Leggat (Eds), Tourism in Turbulent Times: Towards Safe Experiences for Visitors. Elsevier, Amsterdam, 143-154.
- Petrick, J.F. (2013). Cruise Operations Management: Hospitality Perspectives. Annals of Tourism Research, 43, 655-657.
- Phillips, L.W., Chang, R.D., Buzzel, D.R. (1983). Product quality, cost position and business performance: a test of some key hypotheses. Journal of Marketing 47, 26-43.
- Pitt, L.F., Watson, R.T., Kavan, C.B. (1997). Measuring information systems service quality: concerns for a complete canvas. MIS Quarterly, 21, 2, 209-221.
- Pullman, M., Rodgers S., 2010. Capacity management for hospitality and tourism: a review of current approaches. International Journal of Hospitality Management, 29 (1), 177-187.
- Shani, A., Uriely, N., Reichel, A., Ginsburg, L. (2014). Emotional labor in the hospitality industry: The influence of contextual factors. International Journal of Hospitality Management, 37, 150-158.
- Smith, S.L.J., Xiao, H. (2008). Culinary tourism supply chains: a preliminary examination. Journal of Travel Research, 46 (3), 289-299.
- Song, H. (2011). Tourism Supply Chain Management. Routledge, London.
- Spielmann, N., Larocheb, M., Borgesa, A. (2012). How service seasons the experience: Measuring hospitality servicescapes. International Journal of Hospitality Management, 31, 361-365.
- Teas, R.K., 1993. Consumer expectations and the measurement of perceived service quality. Journal of Professional Services Marketing, 8, 33-54.
- Wang, Y.F., Chen, S.P., Lee, Tsai, C.T. (2013). Developing green management standards for restaurants: an application of green supply chain management. International Journal of Hospitality Management, 34, 263-273.
- Weiermair, K. (2000). Tourists' perceptions towards and satisfaction with service quality in the cross-cultural service encounter: implications for hospitality and tourism management. Managing Service Quality, 10, 6, 397-409.
- Williams, C. (1998). Is the Servqual model an appropriate management tool for measuring service delivery quality in the UK leisure industry? Managing Leisure, 3, 2, 98-110.
- Wuest, B.E.S., Tas, R.F., Emenheiser, D.A. (1996). What do mature travelers perceive as important hotel/motel consumer services? Hospitality Research Journal, 20, 2, 77-92.
- Zeithaml, V., Bitner, M.J., Gremler, D.D. (2009). Services marketing: integrating customer focus across the fi rm. (V edn). McGraw Hill, New York.
- Zhang, H., Song, H., Huang, G.Q. (2009). Tourism supply chain management: a new research agenda. Tourism Management, 30, 345-358.
- Zopiatis, A., Theocharous, A. (2013). Revisiting hospitality internship practices: A holistic investigation. Journal of Hospitality, Leisure, Sport & Tourism Education, 13, 33-46.
- Cytowane przez
- ISSN
- 1644-0757
- Język
- eng