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OTEL İŞGÖRENLERİNİN HİZMET KALİTESİNİ ALGILAMALARI KONUSUNDA BİR ALAN ARAŞTIRMASI

Year 1999, Volume: 2 Issue: 12, 187 - 203, 10.06.1999
https://doi.org/10.14783/maruoneri.691256

Abstract

Service quality increasingly has been subject of research during recent years. Althought researchers have attempted to examine this question from the view point of the customer, little research has been done to examine employees perception of service quality. In this study, a research was carried out through questionnaire. A total of 256 employees working in the three, four and five star hotels in Nevşehir constitude the sampling part of this study. Then the results are analyzed in the SPSS programme for Windows through the Mann-Whitney V testing technique, The results of this study demostrate that there is a significant difference between the hotel managers and the other employees’ perceptions of the service quality.

References

  • [1] LEE, Yun Lok; Nerilee HING: “ Measuring Quality in Restaurant Operations : An Application of the Servqual Instrument”, International Journal of Hospitality Management. Vol.14, No.3/4, 1995.
  • [2] PARASURAMAN, A.; V.A. ZEITHAML; L.L. BERRY; “A Conceptual Model of Service Quality - ...and it’s Implications for Future Research”, Journal of Marketing, Vol.49, Fall, 1985.
  • [3] FICK, Gavin R.; J.R. Brent RITCH1; “Seyahat ve Turizm Endüstrisinde Hizmet Kalitesinin Ölçülmesi”, Turizmde Seçme Makaleler, Tugev, İstanbul, Eylül 1.992.-
  • [4] SALEH, Farouk; Chris RYAN; “Conviviality-A Source of Satisfaction for Hotel Guest? An Application of the Servqual Model”, Choice and Demand in Tourism, Edit. P. JOHNSON; B. THOMAS; Mansell, USA, 1994.
  • [5] SALEH, Farouk; Chris RYAN; “Müşterilerin Otellerle İlgili Algıları: Çok Yönlü Bir Yaklaşım”, Turizmde Seçme Makaleler, Tugev, İstanbul, Ocak 1995.
  • [6] GEORGE, R. Thomas; Yin F. TAN; “A Comparison of the Importance of Selected Service RelatedEmployees and Managers'’. International Journal of Hospitality Management, Vol.12, No.3, 1993.
  • [7] ROSS. Gleen F.: "Service Quality Ideals Among Hospitalty Industry Employees”, Tourism Management, Vol. 15, No.4. 1994.
  • [8j TANER. Bahar; "Konaklama İşletmelerinde Çalışanların Hizmet Kalitesi Bilincinin Değerlendirilmesi ve Kaliteli Bir Flizmet Yönetimine İlişkin Öneriler”. Turizmde Seçme Makaleler. Tugev. İstanbul. Temmuz 1997.
  • [9] BABBIE. Earl; The Practice of Social Research. 6. Edition. Wadsworth Publishing Company. California. 1992.
  • I TO] PARASURAMAN, A.; V.A. ZEITHAML: L.L. BERRY: "Servqual: A Multiple-Item Scale for Measuring Consumer Perceptions of Service Quality”, Journal of Retailing, Vol.64. No.l. Spring 1988.
  • [11] KOKSAL. Bilge Aloba; İstatistik Analiz Metodları, 4. Baskı, Çağlayan Kitabevi, İstanbul 1995. 203
Year 1999, Volume: 2 Issue: 12, 187 - 203, 10.06.1999
https://doi.org/10.14783/maruoneri.691256

Abstract

References

  • [1] LEE, Yun Lok; Nerilee HING: “ Measuring Quality in Restaurant Operations : An Application of the Servqual Instrument”, International Journal of Hospitality Management. Vol.14, No.3/4, 1995.
  • [2] PARASURAMAN, A.; V.A. ZEITHAML; L.L. BERRY; “A Conceptual Model of Service Quality - ...and it’s Implications for Future Research”, Journal of Marketing, Vol.49, Fall, 1985.
  • [3] FICK, Gavin R.; J.R. Brent RITCH1; “Seyahat ve Turizm Endüstrisinde Hizmet Kalitesinin Ölçülmesi”, Turizmde Seçme Makaleler, Tugev, İstanbul, Eylül 1.992.-
  • [4] SALEH, Farouk; Chris RYAN; “Conviviality-A Source of Satisfaction for Hotel Guest? An Application of the Servqual Model”, Choice and Demand in Tourism, Edit. P. JOHNSON; B. THOMAS; Mansell, USA, 1994.
  • [5] SALEH, Farouk; Chris RYAN; “Müşterilerin Otellerle İlgili Algıları: Çok Yönlü Bir Yaklaşım”, Turizmde Seçme Makaleler, Tugev, İstanbul, Ocak 1995.
  • [6] GEORGE, R. Thomas; Yin F. TAN; “A Comparison of the Importance of Selected Service RelatedEmployees and Managers'’. International Journal of Hospitality Management, Vol.12, No.3, 1993.
  • [7] ROSS. Gleen F.: "Service Quality Ideals Among Hospitalty Industry Employees”, Tourism Management, Vol. 15, No.4. 1994.
  • [8j TANER. Bahar; "Konaklama İşletmelerinde Çalışanların Hizmet Kalitesi Bilincinin Değerlendirilmesi ve Kaliteli Bir Flizmet Yönetimine İlişkin Öneriler”. Turizmde Seçme Makaleler. Tugev. İstanbul. Temmuz 1997.
  • [9] BABBIE. Earl; The Practice of Social Research. 6. Edition. Wadsworth Publishing Company. California. 1992.
  • I TO] PARASURAMAN, A.; V.A. ZEITHAML: L.L. BERRY: "Servqual: A Multiple-Item Scale for Measuring Consumer Perceptions of Service Quality”, Journal of Retailing, Vol.64. No.l. Spring 1988.
  • [11] KOKSAL. Bilge Aloba; İstatistik Analiz Metodları, 4. Baskı, Çağlayan Kitabevi, İstanbul 1995. 203
There are 11 citations in total.

Details

Primary Language Turkish
Journal Section Eski Sayılar
Authors

Lütfi Buyruk This is me

Publication Date June 10, 1999
Published in Issue Year 1999 Volume: 2 Issue: 12

Cite

APA Buyruk, L. (1999). OTEL İŞGÖRENLERİNİN HİZMET KALİTESİNİ ALGILAMALARI KONUSUNDA BİR ALAN ARAŞTIRMASI. Öneri Dergisi, 2(12), 187-203. https://doi.org/10.14783/maruoneri.691256

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Öneri

Marmara UniversityInstitute of Social Sciences

Göztepe Kampüsü Enstitüler Binası Kat:5 34722  Kadıköy/İstanbul

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