As hospitality customers become more seasoned, well‐travelled and quality conscious, a hotel’s organizational structure must facilitate the implementation of strategies designed to provide higher levels of service quality. This article discusses the weaknesses of the current organizational...

Reports on a study that applied the well‐ established SERVQUAL methodological instrument to an investigation of those hotels in Crete that have adopted the ISO 9000 quality standard. Three service gaps are explored through a questionnaire survey of guests and managers in ten Cretan hotels. The...

This paper describes the use of Q‐sort technique in the scale development process. An exploratory study is presented to show the application of this methodology. The study takes its dimensions from established models of service quality. The result proposes that Q‐sort technique is a useful...

Reviews and discusses the topic of customer satisfaction and its application to the hospitality and tourism industries. Defines the concept and analyzes its importance to services in general and to hospitality/tourism services in particular. Following a discussion on the dimensions and...

The nature of HRM and the extent to which it is adopted by industry is reviewed. HRM in the hotel and catering industry is compared with other sectors of industry, including small to medium size organizations. The literature concerning HRM and performance is briefly reviewed and its relevance to...

This paper demonstrates the value of a systems approach in considering performance management at an operational level in the hospitality sector. Systems concepts and techniques are applied in a hospitality situation, a hotel, to describe and analyse influences between subsystems. An operations...

Purpose – This article aims to look at the evolution of service management and marketing through three paradigms, the latest prescribing a new logic of service, to comment on a previously published article (Gummesson, 1998) on productivity, quality and relationship marketing in service...

Purpose – The study aims to provide an inventory of the existing English and Chinese research on service quality in China’s hospitality and tourism industry. The study aims to identify the reasons for the lack of research on service quality in China’s hospitality and tourism industry and...

Purpose – The purpose of this study is to identify the importance of hotel attributes for pre-senior and senior tourists when selecting a hotel. Design/methodology/approach – Three market segments (German, Dutch and British) were selected as the sample of the research. The Callan and...

Purpose – The purpose of this study was to evaluate the impact of quality certifications on apparent labour productivity in a sample of hotels in Spain. Design/methodology/approach – In line with Mairesse and Kremp (1993), the theoretical model was based on a Cobb–Douglas production...