Service Quality Management in Hospitality, Tourism, and Leisure: 1st Edition (Paperback) book cover

Service Quality Management in Hospitality, Tourism, and Leisure

1st Edition

By Connie Mok, Beverley Sparks, Jay Kadampully

Routledge

358 pages

Purchasing Options:$ = USD
Paperback: 9780789011411
pub: 2001-01-04
$72.95
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Hardback: 9780789007261
pub: 2001-01-05
$205.00
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eBook (VitalSource) : 9780203047965
pub: 2013-01-11
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Description

Does your staff deliver the highest quality service possible?

Customers today expect a very high overall level of service in hospitality, tourism, and leisure. Competition in these fields will thus be driven by strategies focusing on quality of service to add value, as opposed to product or price differentiation.

Service Quality Management in Hospitality, Tourism, and Leisure highlights concepts and strategies that will improve the delivery of hospitality services, and provides clear and simple explanations of theoretical concepts as well as their practical applications! Practitioners and educators alike will find this book to be invaluable in their businesses and in preparing students for the business world.

This essential book provides you with clear, comprehensive explanations of theoretical concepts and methods that will give you the competitive edge in this fast-changing field. Topics covered include:

  • services management
  • marketing
  • operations management
  • human resources management
  • service quality management
Service Quality Management in Hospitality, Tourism, and Leisure brings together an array of pertinent materials that will measure and enhance customer satisfaction and help you provide superior hospitality services, and groups them in easy-to-use clusters for quick reference.

Table of Contents

Contents

  • About the Editors
  • Contributors
  • Preface
  • Chapter 1. Concepts of Tourism, Hospitality, and Leisure Services
  • Introduction
  • What Are Tourism, Hospitality, and Leisure?
  • What Are Products, Goods, and Services?
  • What Are Tourism Products and Services?
  • Chapter 2. Unique Characteristics of Tourism, Hospitality, and Leisure Services
  • How Are Tourism, Hospitality, and Leisure Services Different from Physical Goods?
  • Conclusion
  • Chapter 3. Service Quality Concepts and Dimensions Pertinent to Tourism, Hospitality, and Leisure Services
  • Perceptions of Service Quality
  • Dimensions of Service Quality
  • Objectives of Service
  • Continuum of Service
  • Total Service Commitment
  • Summary
  • Chapter 4. The Impact of People, Process, and Physical Evidence on Tourism, Hospitality, and Leisure Service Quality
  • Introduction
  • People
  • Processes
  • Physical Evidence
  • Conclusion
  • Chapter 5. Understanding the Role of the Service Encounter in Tourism, Hospitality, and Leisure Services
  • Introduction
  • Social Interactions
  • Service Encounters
  • Encounter management
  • Selection
  • Training
  • Organizational Culture
  • Summary
  • Chapter 6. Service Quality, Customer Satisfaction, and Value: An Examination of Their Relationships
  • Introduction
  • Service Quality
  • Satisfaction
  • The Service Quality--Satisfaction Relationship
  • The Value Construct
  • Conclusion
  • Chapter 7. Competitive Advantages of Service Quality in Hospitality, Tourism, and Leisure Services
  • Introduction
  • Competitive Advantage
  • Core Competencies
  • Service Quality As a Competitive Advantage
  • Matching Service Quality with Strategy
  • Sustainable Competitive Advantage
  • Chapter 8. Approaches to Enhance Service Quality Orientation in the United Kingdom: The Role of the Public Sector
  • Introduction
  • The U.K. Tourism Industry: The Quality Context
  • Driving Quality Forward in U.K. Public Services
  • Conclusion: Emergent Issues in Service Quality in the United Kingdom
  • Chapter 9. Service Quality Monitoring and Feedback Systems
  • Background
  • Conceptualizing Service Quality
  • Measuring Service Quality
  • Relating Service Quality to Customer Satisfaction, Value, Intention to Return, and Loyalty
  • Rising Cost of Obtaining Customer Feedback
  • Toward the Future
  • Chapter 10. Measuring Service Quality and Customer Satisfaction
  • Introduction
  • Defining Quality in the Context of Service
  • Determinants of Service Quality
  • Service Quality and customer Satisfaction
  • Service Quality and the Hospitality Industry
  • Measuring Service Quality in the Hospitality Context
  • Measurement Techniques
  • Conclusion
  • Appendix: SERVQUAL Instrument
  • Chapter 11. Managing Service Failure Through Recovery
  • Introduction
  • Facet Analysis
  • Causes of Service Failure
  • Sources of Service Failure
  • Contextual Facets of Service Failure
  • Personal Factors of Service Failure
  • Processes
  • Response
  • Consequences
  • An Illustrative Model of the Service Breakdown and Recovery Process
  • Future Research
  • Conclusion
  • Chapter 12. Empowering Service Personnel to Deliver Quality Service
  • Need for Motivation and Empowerment
  • Motivation
  • Empowerment
  • Bringing together Motivation and Empowerment
  • Conclusion
  • Chapter 13. Service Guarantee: An Organization's Blueprint for Assisting the Delivery of Superior Service
  • Introduction
  • Service Promise
  • Gaining Customer Trust
  • Blueprint for Superior Service
  • Elements of an Effective Service Guarantee
  • Implications
  • Employee Participation and Empowerment
  • Pitfalls Associated with Service Guarantees
  • Service Guarantees in the Fast-Food Sector
  • Service Guarantees in the Hotel Sector
  • Service Guarantees in the Travel Sector
  • Conclusion
  • Chap

Subject Categories

BISAC Subject Codes/Headings:
BUS081000
BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism