伊朗一個(gè)四星級(jí)酒店服務(wù)質(zhì)量差距的相關(guān)分析外文翻譯（可編輯）

1、伊朗一個(gè)四星級(jí)酒店服務(wù)質(zhì)量差距的相關(guān)分析外文翻譯 外文翻譯correlation analysis of service quality gaps in a four-star hotel in iranmaterial source: international business research ;?vol.3 no.3 july? 2010author: arash shahin,reza dabestaniabstract during the past decades, service sector has been known as an important player in t

2、he world economy. considering the significant role of services in the hospitality industry, this research assesses the service quality gaps based on expectations and perceptions of customers in a four-star hotel in isfahan as the major tourism focal point in iran. for this purpose, service quality g

3、aps have been measured and studied through correlation analysis based on a comprehensive set of service quality dimensions. the findings imply that almost all of the service quality gaps are positive and “ price” as a service qlity dimension has the highest positive value. “communication” also has t

4、he highest correlation with other service quality dimensions.keywords: service quality, hotel, dimension, gaps correlation 1. introduction service quality is crucial to the success of any service organization. since customers participate in delivery and consumption of services, they interact closely

5、 with various aspects of organizations. this knowledge gives them the opportunity to assess critically the services provided in organizations kandampully, 2000. customers will assess service quality by comparing services they received with their desired services. hence, service quality plays a criti

6、cal role in adding value to the overall service experience lau et al, 2005 during the past decades, the tourism industry has become one of the most important players of economies worldwide. this important industry has many infrastructures and service institutions in its category among which the most

7、 important infrastructure is the hotel industry. in this respect, customer satisfaction is a definite need for service organization improvement and therefore, maintaining and measuring customer satisfaction, as one of the most important aspects of quality improvement is a basic need of organizations

8、. king 1995 mentioned that hospitality as a commercial activity is a special kind of relationship between service providers and customers. in this relationship, the host understands the needs and wants of the customer and gives pleasure to the customers in order that they enhance their needs and fee

9、l comfortable. the hospitality industry simply cannot survive without delivering satisfied quality of their services. based on academic literature, wuest 2001 reported similar impacts of service quality in tourism, hospitality, and leisure businesses which were improving guest convenience; enhancing

10、 service providers image; ensuring customer security; generating traffic linking to profits, saving costs, and higher market share; and establishing a competitive edge, and customer demand for the attempts of the hospitality industry to attain service quality as sustainable competitive advantage, re

11、searchers affirmed that hospitality organizations are actively receptive to service quality initiatives, such as the british standards institute, the european quality award, the malcolm baldrige national quality award, and the edwards deming prize.in addition, the hospitality organizations pay close

12、 attention to raising service quality through investment in human resources development narangajavana, 2007 in this paper, the hospitality industry and in particular the hotel sector is undertaken for correlation analysis of service quality gaps. it is important to note that while the literature rev

13、iew denotes that a large and relatively similar work has been done on the servqual approach and the correlation analysis of the dimensions values, there seems a lack of work on the correlation analysis of service quality gaps. therefore in the following, the literature is reviewed on the subject of

14、service quality, its dimensions and gaps. then, the new methodology is described and a four-star hotel in isfahan as the major zone of tourism in iran is undertaken as a sample for analysis. a comprehensive set of service quality dimensions sqds which encompasses all the aspect of delivered services

15、 is used for analysis. the correlation and gap analysis is used to find the interrelationships amongst sqds and to prioritize the addressed dimensions. finally, the results are analyzed, discussed and major conclusions are presented.2. literature review a service is an activity or series of activiti

16、es of more or less intangible nature that normally, but not necessarily, take place in interactions between customers and service employees and/or physical resources or goods and/or systems of the service provider, which are provided as solutions to customer problems fitzsimmons and fitzsimmons, 200

17、0. the subject of service quality is wide and varied. the theory has been greatly developed by many researchers. during the past decades, many scholars have recognized and investigated the subject of service quality.in numerous service quality resources, conceptualization, measurement, implementatio

18、n, and management of service quality have been studied. the concept of service quality was established after there had been a growing interest in the quality of goods served. garvin 1988 was among first scholars who examined the quality concepts to cover both goods and services. he explained perceiv

19、ed quality as the subjective perception of quality through indirect measures of quality comparison. christopher 1994 introduced perceived service quality as a result of comparing the real experience with the expectation of a customer before consuming the service. based on the perceived service quali

20、ty concept, parasuraman et al. 1985 applied premises from other previous studies to form their model of service quality gaps. the ideas included a consumer had difficulty in evaluating service quality rather than goods quality, that a perception of service quality was developed from a comparison of

21、consumer expectation with actual service performance; also quality evaluation involved the evaluation of both the process and outcome of service delivery. therefore, service quality gap denotes the gap between customers expectations e or what the service should provide and the customers perception p

22、 of what the service actually provides shahin, 2006: g e - p in the conceptual model of parasuraman et al. 1985, 10 quality dimensions were introduced which included reliability, responsiveness, competence, access, courtesy, communication, creditability, security, understanding/knowing the customer,

23、 and tangibles. parasuraman et al. 1988 developed a multiple-item scale servqual for measuring service quality and simplified the 10 dimensions of service quality to five dimensions as tangible, reliability, responsiveness, assurance and empathy. in this paper, a comprehensive set of 12 sqds is cons

24、idered for the study as addressed in table 1. while parasuraman et al. 1988 identified five gaps that can result in unsuccessful service delivery, the majority of literature has focused on the fifth gap, which is the difference between customers expectation and perception of service quality. the stu

25、dies are not limited to five gaps as luk and layton 2002 and shahin et al. 2006 addressed more gaps. the outcomes of studies on service quality addressed several contributions to dimensional structure of service quality in the hospitality industry. these studies have argued that in the hotel sector,

26、 some of quality dimensions are different from the five dimensions described by the original servqual researchers. akan 1995 developed a questionnaire adapted from the servqual instrument and investigated the application of the servqual instrument in an international environmentakan aimed to examine

27、 the dimensions of the servqual and measure the level of importance of the dimensions for the users of four and five star hotels in turkey. he identified seven dimensions including courtesy and competence of the personnel, communication and transactions, tangibles, knowing and understanding the cust

28、omer, accuracy and speed of service, solutions to problems, and accuracy of hotel reservations among which, courtesy and competence of hotel personnel were the most significant dimensions influencing the perception of quality enz and siguaw 2000 examined the best practices in service quality among t

29、he us hospitality industry. only a small number of hotel operations focused specifically on service excellence, which they did extremely well for one or more service issues; creating a service culture; building an empowered service-delivery system; facilitating a customer listening orientation; and

30、developing responsive service guarantees. in the field of hospitality, the measurement of service quality was derived from the concept and studies of service quality experts. a number of studies applied or modified the servqual instrument to measure service quality in the hospitality industry. sever

31、al specific instruments were developed based on the servqual approach. lee and hing 1995 supported the servqual application in measuring service quality because it was relatively simple and inexpensive; provided benefits to entrepreneurs for developing better tailored marketing; and was comparable i

32、n tracking the service quality of different firms in the same business sector. the study of saleh and ryan 1992 attempted to apply the servqual approach within the hospitality industry. initially, assuming the same five dimensions of the developers, the result of their study however showed a somewha

33、t different construct from the original approach of the servqual. the factor analysis of the study combined tangibles, reliability, responsiveness, and assurance dimensions of the original approach into “conviviality”, the first factor of saleh and ryansudy, which explained roughly 63% and the remai

34、ning four factors tangibles, reassurance, avoid sarcasm, and empathy accounted for another 16%. they justified that different constructs might occur when using a 5-point scale instead of a 7-point scale as in the original research, and the invalidity of questions concerning tangibles. mei et al. 199

35、9 examined the dimensions of service quality in hotel industry in australia. they used the servqual approach as a foundation and developed a new scale called holserv scale as a new instrument to measure service quality in the hotel industry. they concluded that service quality could be represented b

36、y three dimensions in the hotel industry as employees, tangibles, and reliability. fick and ritchie 1991 examined the servqual approach and its management implications in four major sectors of travel and tourism industry, i.e. airline, hotel, restaurant, and ski area services. they found that the mo

37、st important expectations concerning service are reliability and assurance for all of the four sectors. as it was emphasized earlier and is clear from the literature review, while there a large and relatively similar published work exists on the servqual approach and the correlation analysis of the

38、dimensions values, there seems a lack of work on the correlation analysis of service quality gaps.3. research methodology hotels play a vital role in improving tourism in iran and contribute to remarkable economic growth in historical cities such as isfahan. a survey is developed and conducted in a

39、four star hotel in isfahan as the major tourism focal point in iran. the data is collected using 30 questions, based on the second level of sqds in table 1, which are submitted to customers in order to measure their perceptions and expectations. therefore, customers are asked to response to totally

40、60 questions. customers are also asked to fill the questionnaire using a five point likert scale 1 as very low, 2 as low, 3 as moderate, 4 as high and 5 as very high. as it is addressed in table 1, the questionnaire includes four questions related to reliability, three questions to responsiveness, t

41、hree questions to security and confidentiality, two questions to access and approachability, two questions to communication, two questions to understanding the customer, three questions to credibility, three questions to tangibles, two questions to courtesy, two questions to price, two questions to

42、competence and two questions to flexibility.4. sample selection and data collection aseman hotel is selected for the surveythe aseman hotel is located in the heart of the historical city of isfahan. its only 20 minutes away from the isfahan international airport and 5 minutes away from the isfahan c

43、ity center. hotel building is a one block with 13 floors, each of which has at least two guests elevators for optimum convenience. aseman hotel offers 90 rooms with five single, 30 double and twin, 35 triple, 15 standard suites and four royal suites and one suit conference. the sample of the survey

44、includes 38 customers of the hotel. table 2 addresses the demographic characteristics of the sample of customers. as it is clear, majority of the sample of respondents contains young people 71.1% less than 35 years old. in this category, 15.8% of respondents are between 15 and 25 years old and 55.3%

45、 are between 25 and 35 years old. 68.4% of customers are men and 31.6% are women. most of the customers 50% have bachelor degree and 74.4% earn more than five million rials per month. 31.6% of respondents are single, while 68.4% of them are married. 32% of respondents have experienced the hotel more

46、 than two times.5. findings and discussion the values in table 3 denote the gaps of sqds and as it is depicted, all of the values are positive. these positive values indicate that the delivered service performance is lower than customersexpectations. the “price” gap has the highest positive value am

47、ongst the sqds. the lowest positive value is also related to creditability. the reliability of data is calculated by the cronbachs alpha with the value of 0.833 which is satisfactory. the pearson correlation test is also performed on the data and the results are presented in table 4. as it is shown

48、in table 4, while there are correlations amongst a number of the sqds, the significant correlations are just related to a few of the dimensions. the 1 to 12 codes on the first row of the table, refer to sqds which are represented on the second column. with the same order, as it is illustrated, commu

49、nication has the highest correlation with other sqds. also, there are significant correlations among other service dimensions including flexibility, competence, responsiveness, understanding the customers, tangibles, courtesy and creditability. the sqds which do not have significant correlations are

50、 reliability, security and confidentiality, access and approachability and price. if we assume that values higher than 0.5 denote a relatively strong correlation, then it is argued that the highest correlation value of 0.60 is also referred to communication and courtesy. as it was addressed in table

51、 3, some of the standard deviations were relatively high. for example, the value of standard deviation of price dimension is almost 1 which is very high. it is important to note that the gaps can have a imum value of 4, and therefore, the gap value of this dimension i.e. 1.1447 should be considered

52、with more care. the advantage of this research, comparing to the literature e.g. akan, 1995 and mei, 1999 is in undertaking correlations amongst service quality gaps. the proposed approach could be used in any service organization and it is believed that the findings could provide great competitive

53、advantage to hotel managers who try to improve their customer satisfaction. however, regarding the fact that there are some correlations amongst service quality gaps in this research, it is likely to have correlations amongst sqds, similar to what is apparent in the literature. similar to the investigation of saleh and ryan 1992, the proposed approach of this paper could be developed for factor analysis in order to reduce the number of dimensions and recategorize them. the difference would be that sa