Araştırma Makalesi
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Algılanan Hizmet Kalitesinin Algılanan Değer ve Tutumsal Marka Sadakati Üzerindeki Etkisinin İncelenmesi: 5 Yıldızlı Sayfiye ve Şehir Otelleri Örneği

Yıl 2019, Cilt: 11 Sayı: 18, 693 - 726, 30.06.2019
https://doi.org/10.26466/opus.542994

Öz

Marka sadakati ve marka sadakatinin öncülleri olarak kabul edilen kavramlar üzerine son dönemlerde gerçekleştirilen çalışmalar ve elde edilen sonuçlar konunun değişik sektörlerde incelenmesi yönünde bir fikir sunmaktadır. Bu çalışmanın amacı, algılanan hizmet kalitesinin algılanan değer ve tutumsal marka sadakati üzerindeki etkisinin incelenmesidir. Araştırmanın örneklemini Ankara ve Antalya illerinde beş yıldızlı sayfiye ve şehir otellerinde konaklayan 450 otel müşterisi oluşturmaktadır. Nicel araştırma yönteminin kullanıldığı bu araştırmada veri toplama tekniği olarak anket kullanılmıştır. Ankette; algılanan hizmet kalitesi, algılanan değer ve tutumsal marka sadakati değişkenlerini ölçmeye yönelik ifadelerin yanı sıra, turistlerin otel deneyimlerine ilişkin ifadeler ile demografik özelliklere ilişkin ifadelere yer verilmiştir. Toplanan veriler SPSS ve AMOS programlarıyla analiz edilmiştir. Elde edilen bulgular, algılanan hizmet kalitesinin boyutlarından empatinin algılanan değer ile ve algılanan hizmet kalitesinin boyutlarından heveslilik ve güvencenin tutumsal marka sadakati üzerinde etkisinin olduğu göstermiştir. Ayrıca algılanan değerin tutumsal marka sadakati üzerinde pozitif ve doğrudan bir etkisinin olduğunu yapılan analizler sonucunda tespit edilmiştir.

Kaynakça

  • Akdağ, G., Güler, O., Demirtaş, O., Dalgiç, A. ve Yeşilyurt, C. (2014). Turizm ve çevre ilişkisi: Türkiye’deki yeşil otellerin gözünden yeşil otelcilik uygulamalari üzerine bir değerlendirme. Coğrafyacılar Derneği Uluslararası Kongresi Bildiriler Kitabı, Muğla Sıtkı Koçman Üniversitesi, Muğla, 4-6 Haziran 2014.
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  • Altunel, M.C. ve Günlü, E. (2015). Deneyimleme kalitesi: Algılanan değer ve tatminin müze ziyaretçilerinin tavsiye etme eğilimi üzerindeki etkisi.Anatolia: Turizm Araştırmaları Dergisi, 26(2), 191-206.
  • Arpacı, Ö. ve Batman, O. (2015). Specifying the relationship among perceived service quality: Customer loyalty and customer value of the halal hotels ın high season. Turizm ve Arastırma Dergisi, 4(1),29-45.
  • Ashraf, S., Ilyas, R., Imtiaz, M. ve Ahmad, S. (2018). Impact of ser-vice quality, corporate image and perceived value on brand loyalty with presence and absence of customer satisfaction: A study of four service sectors of Pakistan. International Journal of Academic Research in Business and Social Science, 8(2), 452-474.
  • Back, K. (2005). The effects of image congruence on customers' brand loyalty in the upper middle-class hotel industry. Journal of Hospitality & Tourism Research, 29(4), 448-467.
  • Back, K. ve Parks, S. C. (2003). A brand loyalty model involving cognitive, affective, and conative brand loyalty and customer satisfaction. Journal of Hospitality & Tourism Research, 27(4), 419-435.
  • Baker, D. M. ve Fulford, M. D. (2016). Cruise passengers’ perceived value and willingness to recommend. Tourism & Management Studies, 12(1), 74-85.
  • Becker, P. (2014). The different types of tourists and their motives when visiting Alaska during the Iditarod, Master Thesis, in Tourism Studies, The Arctic University of Norway, Norway.
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  • Bozdağ, N., Atan, M. ve Altan, Y. (2003). Hizmet Sektöründe Toplam Hizmet Kalitesinin SERVQUAL Analizi ile Ölçümü ve Bankacılık Sektöründe Bir Uygulama. VI. Ulusal Ekonometri ve İstatistik Sempozyumu, Gazi Üniversitesi, Ankara, 29-30 Mayıs.
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  • Casadesus, M., Viadiu, M. F. ve Saizarbitoria, I.H. (2002). Quality service of ISO 9000 consultants. International Journal of Quality and Reliability Management, 19 (8/9), 998-1013.
  • Chen, C.F. ve Chen, F.S. (2010). Experience quality, perceived value, satisfaction and behavioral intentions for heritage tourists. Tourism Management, 31(1), 29–35.
  • Chitty, B. , Ward, S. ve Chua, C. (2007). An application of the ECSI model as a predictor of satisfaction and loyalty for back-packer hostels. Marketing Intelligence & Planning,25, 563-580.
  • Choi, C., Greenwell, T.C. ve Lee, K. (2018). Effects of service quality, perceived value, and consumer satisfaction on behavioral intentions in virtual golf. Journal of Physical Education and Sport, 18(3),1459-1468.
  • Cunningham, R. M. (1956). Brand loyalty:What, where, how much?. Harvard Business Review, 34(1), 116-128.
  • Çetiner, E. (2002). Konaklama işletmelerinde muhasebe uygulamaları. Ankara: Gazi Kitabevi.
  • Çetintürk, İ. (2017). Müşteri değeri, müşteri tatmini ve marka sa-dakati: Üniversite sosyal tesisleri üzerine bir araştırma. Seyahat ve Otel İşletmeciliği Dergisi, 14(2), 93-109.
  • Day, G. S. (1969). A two-dimensional concept of brand loyalty. Journal of Advertising Research, 9(3), 29 - 35.
  • Dick, A. S. ve Basu, K. (1994). Customer loyalty: Toward an integrated conceptual framework. Journal of Academy of Marketing Science, 22(2), 99-113.
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  • Emir, O. (2007). Otel işletmelerinde müşterilerin hizmet beklentileri ve memnuniyet (tatmin) düzeylerinin değerlendirilmesi: Antalya’da bir araştırma. Doktora Tezi, Afyon Kocatepe Üniversitesi Sosyal Bilimler Enstitüsü, Afyonkarahisar.
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Investigation of the Effects of Perceived Service Quality on Perceived Value and Attitude Brand Loyalty: Five-Star Resort and City Hotels Example

Yıl 2019, Cilt: 11 Sayı: 18, 693 - 726, 30.06.2019
https://doi.org/10.26466/opus.542994

Öz

The recent studies on the concepts that are accepted as the forerunners of brand loyalty and loyalty, and the results obtained, provide an idea to examine the subject in different sectors.The aim of this study is to investigate the effect of perceived service quality on perceived value and attitudinal brand loyalty. The sample of the study consisted of 390 hotel customers staying in five stars hotels and city hotels in Ankara and Antalya. The questionnaire was used as a data collection technique in the study which was used quantitative research method. In addition to statements about perceived service quality, perceived value and attitude brand loyalty variables, surveys about hotel experiences and demographic characteristics were included in the survey. The collected data were analyzed with SPSS and AMOS programs. The findings show that empathy has an effect on perceived value of perceived quality of service, and on the attitudes of perceived quality of service and enthusiasm and assurance on attitude brand loyalty. In addition, it was determined that the perceived value had a positive and direct effect on attitude brand loyalty.

Kaynakça

  • Akdağ, G., Güler, O., Demirtaş, O., Dalgiç, A. ve Yeşilyurt, C. (2014). Turizm ve çevre ilişkisi: Türkiye’deki yeşil otellerin gözünden yeşil otelcilik uygulamalari üzerine bir değerlendirme. Coğrafyacılar Derneği Uluslararası Kongresi Bildiriler Kitabı, Muğla Sıtkı Koçman Üniversitesi, Muğla, 4-6 Haziran 2014.
  • Alexandris, K., Kouthouris, C. ve Meligdis, A. (2006). Increasing customers’ loyalty in a skiing resort: The contribution of place attachment and service quality. International Journal of Con-temporary Hospitality Management, 18(5), 414–425.
  • Alhaddad, A.A. (2015). Perceived quality:Brand ımage and brand trust as determinants of brand loyalty. Quest Journals Journal of Research in Business and Management, 3(4), 1-8.
  • Altunel, M.C. ve Günlü, E. (2015). Deneyimleme kalitesi: Algılanan değer ve tatminin müze ziyaretçilerinin tavsiye etme eğilimi üzerindeki etkisi.Anatolia: Turizm Araştırmaları Dergisi, 26(2), 191-206.
  • Arpacı, Ö. ve Batman, O. (2015). Specifying the relationship among perceived service quality: Customer loyalty and customer value of the halal hotels ın high season. Turizm ve Arastırma Dergisi, 4(1),29-45.
  • Ashraf, S., Ilyas, R., Imtiaz, M. ve Ahmad, S. (2018). Impact of ser-vice quality, corporate image and perceived value on brand loyalty with presence and absence of customer satisfaction: A study of four service sectors of Pakistan. International Journal of Academic Research in Business and Social Science, 8(2), 452-474.
  • Back, K. (2005). The effects of image congruence on customers' brand loyalty in the upper middle-class hotel industry. Journal of Hospitality & Tourism Research, 29(4), 448-467.
  • Back, K. ve Parks, S. C. (2003). A brand loyalty model involving cognitive, affective, and conative brand loyalty and customer satisfaction. Journal of Hospitality & Tourism Research, 27(4), 419-435.
  • Baker, D. M. ve Fulford, M. D. (2016). Cruise passengers’ perceived value and willingness to recommend. Tourism & Management Studies, 12(1), 74-85.
  • Becker, P. (2014). The different types of tourists and their motives when visiting Alaska during the Iditarod, Master Thesis, in Tourism Studies, The Arctic University of Norway, Norway.
  • Bhattacharya, S. ve Singh, D. (2008). The emergence of hierarchy in customer perceived value for services: A grounded analysis. Journal of American Academy of Business,13, 65-71.
  • Bowen, J. T. ve Shoemaker, S. (2003). Loyalty: A strategic commitment. Cornell Hotel and Restaurant Administration Quarterly, 44(5/6), 31-46.
  • Bozdağ, N., Atan, M. ve Altan, Y. (2003). Hizmet Sektöründe Toplam Hizmet Kalitesinin SERVQUAL Analizi ile Ölçümü ve Bankacılık Sektöründe Bir Uygulama. VI. Ulusal Ekonometri ve İstatistik Sempozyumu, Gazi Üniversitesi, Ankara, 29-30 Mayıs.
  • Bresciani, S., Thrassou, A. ve Vrontis, D. (2015). Determinants of performance in the Italian hotel industry: An empirical analysis of Italy. Global Business and Economics Review, 17(1), 19-34.
  • Brodie, R. J. Whittome, J. R. ve Brush, G. J. (2009). Investigating the service brand: A customer value perspective. Journal of Business Research, 62(3), 345-355.
  • Casadesus, M., Viadiu, M. F. ve Saizarbitoria, I.H. (2002). Quality service of ISO 9000 consultants. International Journal of Quality and Reliability Management, 19 (8/9), 998-1013.
  • Chen, C.F. ve Chen, F.S. (2010). Experience quality, perceived value, satisfaction and behavioral intentions for heritage tourists. Tourism Management, 31(1), 29–35.
  • Chitty, B. , Ward, S. ve Chua, C. (2007). An application of the ECSI model as a predictor of satisfaction and loyalty for back-packer hostels. Marketing Intelligence & Planning,25, 563-580.
  • Choi, C., Greenwell, T.C. ve Lee, K. (2018). Effects of service quality, perceived value, and consumer satisfaction on behavioral intentions in virtual golf. Journal of Physical Education and Sport, 18(3),1459-1468.
  • Cunningham, R. M. (1956). Brand loyalty:What, where, how much?. Harvard Business Review, 34(1), 116-128.
  • Çetiner, E. (2002). Konaklama işletmelerinde muhasebe uygulamaları. Ankara: Gazi Kitabevi.
  • Çetintürk, İ. (2017). Müşteri değeri, müşteri tatmini ve marka sa-dakati: Üniversite sosyal tesisleri üzerine bir araştırma. Seyahat ve Otel İşletmeciliği Dergisi, 14(2), 93-109.
  • Day, G. S. (1969). A two-dimensional concept of brand loyalty. Journal of Advertising Research, 9(3), 29 - 35.
  • Dick, A. S. ve Basu, K. (1994). Customer loyalty: Toward an integrated conceptual framework. Journal of Academy of Marketing Science, 22(2), 99-113.
  • Dinç, Y. (1999). Sayfiye otel işletmelerinde boş zaman ve rekreasyon değerlendirmelerinin hizmet satışlarını arttırmaya yönelik etkisi:Örnek bir araştırma, Yüksek Lisans Tezi, Balıkesir Üniversitesi Sosyal Bilimler Enstitüsü Turizm İşletmeciliği ve Otelcilik Anabilim Dalı, Balıkesir.
  • El-Adly, M.I. (2018). Modelling the relationship between hotel perceived value, customer satisfaction, and customer loyalty. Journal of Retailing and Consumer Services, Article in Press, 45,1-11. https://doi.org/10.1016/j.jretconser.2018.07.007.
  • Emir, O. (2007). Otel işletmelerinde müşterilerin hizmet beklentileri ve memnuniyet (tatmin) düzeylerinin değerlendirilmesi: Antalya’da bir araştırma. Doktora Tezi, Afyon Kocatepe Üniversitesi Sosyal Bilimler Enstitüsü, Afyonkarahisar.
  • Ertürk, M. (2011). Türkiye’deki otel işletmelerinde hizmet kalitesinin ölçülmesine yönelik bir alan araştırması. Doktora Tezi, Gazi Üniversitesi Eğitim Bilimleri Enstitüsü Turizm İşletmeciliği Eğitimi Anabilim Dalı, Ankara.
  • Gale, B. T. (1994). Managing customer value: Creating quality and service that customers can see. New York: The Free Press.
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  • Kılıç, G. ve Öztürk, Y. (2010). Kariyer yönetim sistemi ve örgütsel bağlılık arasındaki ilişki: Beş yıldızlı otel işletmelerinde bir araştırma. Ege Akademik Bakış, 10(3), 981-1001.
  • Kim, W.G., Jin-Sun, B. and Kim, H.J. (2008). Multidimensional customer-based brand equity and its consequences in midpriced hotels. Journal of Hospitality & Tourism Research, 32, 235-254.
  • Kozak, N. (2008). Turizm pazarlaması, Detay Yayıncılık: Ankara.
  • Krasna, T. (2008). The influence of perceived value on customer loyalty in Slovenian hotel industry. Turizam, 12-15.
  • Krejcie, R. V. ve Morgan, D. W. (1970). Determining sample size for research. Education and Psychological measurement, 30, 607-610.
  • Ladhari, R. ve Morales, M. (2008). Perceived service quality, perceived value and recommendation: A study among Canadian public library users, Library Management, 29(4/5), 352-366.
  • Lai, I.K.W. (2014). The role of service quality, perceived value, and relationship quality in enhancing customer loyalty in the travel agency sector.Journal of Travel & Tourism Marketing,31(3), 417-442.
  • Lee, J. , Graefe, A. R. ve Burns, R. C. (2007). Examining the antecedents of destination loyalty in a forest setting Leisure Sciences, 29(5), 463-481.
  • Leonnard, S.E. (2018). Perceıved service quality, perceived value for money, satisfaction and repurchase intention: An evaluation on private university services. International Journal of Commerce and Finance, 4(1), 40-51.
  • Lovelock, C. and Wright, L. (2007). Principles of service marketing and management(5. ed), New Jersey: Prentice Hall.
  • Mason, D., Tideswell, C. ve Roberts, E. (2006). Guest perceptions of hotel loyalty. Journal of Hospitality & Tourism Research, 30(2), 191-206.
  • Mattila, A. S. (2006). How affective commitment boosts guest loyalty and promotes frequent-guest programs. Cornell Hotel and Restaurant Administration Quarterly, 47, 174-181.
  • Milfelner, B., Snoj, B. ve Pisnik Korda, A. (2011). Measurement of perceived quality, perceived value, image and satisfaction in-terrelations of hotel services: Comparison of tourists from Slovenia and Italy. Drus. Istraz. Zagreb God. 20 (2011), BR. 3 (113), STR. 605-624.
  • Nasution, H. N. ve Mavondo, F. T. (2008). Customer value in the hotel industry: What managers believe they deliver and what customer experience. International Journal of Hospitality Management, 27(2), 204-213.
  • Newman, J.W. ve Werbel, R.A. (1973). Multivariate analysis of brand loyalty for major household appliances. Journal of marketing research,10, 404-409.
  • Odin, Y., Odin, N. ve Valette-Florence, P. (2001). Conceptual and operational aspects of brand loyalty: An empirical investigation. Journal of Business Research, 53(2), 75-84.
  • Oh, H. (1999). Service quality, customer satisfaction, and customer value: A holistic perspective. International Journal of Hospitality Management, 18(1), 67-82.
  • Oliver, R.L. (1997). Loyalty and profit: long-term effects of satisfaction. Satisfaction: A Behavioural Perspective on the Consumer, McGraw-Hill Companies, Inc., New York, NY.
  • Oliver, R. L. (1999). Whence consumer loyalty? Journal of Marketing, Fundamental Issues and Directions for Marketing, 63(4), 33-44.
  • O'Neill, J. W. ve Xiao, Q. (2006). The role of brand affiliation in hotel market value. Cornell Hotel and Restaurant Administration Quarterly, 47, 210-223.
  • Parasuraman, A., Zeithaml, V.A. ve Berry, L.L. (1985). A conceptual model of service quality and its implications for future research. Journal of Marketing, 49(4), 41-50.
  • Parasuraman, A., Zeithaml, V.A. ve Berry, L.L. (1988). Servqual: A multiple-item scale for measuring consumer perceptions of service quality. Journal of Retailing, 64(1), 12-40.
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  • Petrick, J.F. (2004). The roles of quality, value, and satisfaction in predicting cruise passengers' behavioral intentions. Journal of Travel Research, 42, 397-407.
  • Raza, M.A., Siddiquei, A.N., Awan, H.M. ve Bukhari, K. (2012). Relationship between service quality, perceived value, satisfaction and revisit intention in hotel industry. Interdıscıplınary Journal Of Contemporary Research In Business, 4(8), 788-805.
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  • Souki, G.Q. ve Filho, C.G. (2008). Perceived quality, satisfaction and customer loyalty: An empirical study in the mobile phones sector in Brazil. Int. J. Internet and Enterprise Management, 5(4), 298-312.
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  • Ünüvar, Ş. (2008). Konaklama işletmelerinde reklam kampanyaları uygulamaları: stratejik bir yaklaşım. Doktora Tezi, Selçuk Üniversitesi Sosyal Bilimler Enstitüsü Halkla İlişkiler ve Tanıtım Ana-bilim Dalı Reklam ve Tanıtım Bilim Dalı, Konya.
  • Varki, S. ve Colgate, M. (2001). The role of price perceptions in an integrated model of behavioral intentions. Journal of Service Research, 3(3), 232-240.
  • Wang, Y. , Lo, H. P., Chi, R. ve Yang, Y. (2004). An integrated framework for customer value and customer-relationship-management performance: A customer-based perspective from China. Managing Service Quality, 14(2/3), 169-182.
  • Wang, B., Yang, Z., Han, F. ve Shi, H. (2016). Road trip in China: The mediation effect of perceived value and tourist satisfaction on the relationship between destination ımage and loyalty. Preprints (www.preprints.org), doi:10.20944/preprints201611.0050.v1. Erişim Tarihi: 05.12.2018.
  • Yüksel, A., Yüksel, F. ve Bilim, Y. (2010). Destination attachment: Effects on customer satisfaction and cognitive, affective and conative loyalty. Tourism Management, 31, 274-284.
  • Zeithaml, V. A. (1988). Consumer perceptions of price, quality, and value: A means-end model and synthesis of evidence. Journal of Marketing, 52(3), 2-22.
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  • Zeithaml, V. A., Berry, L. L. ve Parasuraman, A. (1996). The behavioral consequences of service quality. Journal of Marketing, 60(2), 31-46.
  • Zeithaml, V. A., Bitner, M. J. ve Gremler, D. D. (2006). Services marketing: Integrating customer focus across the firm (4 ed.). Boston: McGraw-Hill Irwin.
Toplam 87 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Siyaset Bilimi
Bölüm Makaleler
Yazarlar

Bülent Demirağ 0000-0002-8718-1822

Yakup Durmaz 0000-0003-0332-4185

Yayımlanma Tarihi 30 Haziran 2019
Kabul Tarihi 9 Mayıs 2019
Yayımlandığı Sayı Yıl 2019 Cilt: 11 Sayı: 18

Kaynak Göster

APA Demirağ, B., & Durmaz, Y. (2019). Algılanan Hizmet Kalitesinin Algılanan Değer ve Tutumsal Marka Sadakati Üzerindeki Etkisinin İncelenmesi: 5 Yıldızlı Sayfiye ve Şehir Otelleri Örneği. OPUS International Journal of Society Researches, 11(18), 693-726. https://doi.org/10.26466/opus.542994

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