Year 2020, Volume 5 , Issue 2, Pages 125 - 141 2020-12-30

How a group service failure at a restaurant turns into an individual dissatisfaction? A scenario-based experiment

Ozan GÜLER [1] , A.celil ÇAKICI [2]


Regarding service failures restaurants are one of the most experienced one in the tourism and hospitality businesses. High level of service interaction and presence of other consumers in a groups of different size make the failures more complicate. Customers whose service expectation is not meet inform other group members through their negative emotions and may lead to a similar change in the emotions of others. Therefore, dealing with service failure requires more inclusive perspective. In this context, the main purpose of this research is to understand the relationship between service failure and dissatisfaction from group service interaction. To that end, it examines i) the effect of the negative behavioral reactions and emotional contagion on the perceived service failure and service dissatisfaction and ii) the mediator role of service failure on the effect of the negative emotional responses and emotional contagion on dissatisfaction. To collect data scenario-based experiment was applied. Data obtained through both online and face to face survey. Based on 1437 scenario based questionnaire structural equation modeling analysis was performed. Results show that the dominant factor effecting their service failure perception is the feeling of disappointment rather than anger in group failures. Emotional contagion is also effective on service failure perception. Neither negative emotions nor contagion has direct effect on dissatisfaction. Perceived service failure consisting the dimensions of service quality, has a mediating role between emotional states and feeling of satisfaction. That is, consumers’ dissatisfaction feelings occur if they support their emotional reactions with their cognitive assessments of service quality.
Group Service Failure, Negative Emotions, Emotional Contagion, Dissatisfaction, Restaurants
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Primary Language en
Subjects Hospitality Leisure Sport and Tourism
Journal Section Research Articles
Authors

Orcid: 0000-0002-0062-3983
Author: Ozan GÜLER (Primary Author)
Institution: MERSİN ÜNİVERSİTESİ
Country: Turkey


Orcid: 0000-0002-9192-1969
Author: A.celil ÇAKICI
Institution: MERSİN ÜNİVERSİTESİ
Country: Turkey


Dates

Publication Date : December 30, 2020

APA Güler, O , Çakıcı, A . (2020). How a group service failure at a restaurant turns into an individual dissatisfaction? A scenario-based experiment . Journal of Multidisciplinary Academic Tourism , 5 (2) , 125-141 . DOI: 10.31822/jomat.802758