Design of the quality of service recovery and empirical study in catering industry

Fan-Yun Pai, Tsu Ming Yeh

Research output: Contribution to journalArticle

Abstract

When enterprises encounter the service failure, most of them will take service recovery actions according to service guarantees stated first. By proper service recovery, it is with high probability that firms can retain unsatisfied customers and then turn the customers into satisfied and loyal ones. This study aims to analyze the quality gaps about service recovery and construct a gap model. There are five gaps when a firm design and execute service recovery. We then develop measurements to measure the perceived and expected service recovery quality and calculate these gaps. The gaps of recovery service of restaurant in Taiwan are measured and investigated. We received 81 questionnaires from managers, 205 questionnaires from employees and 288 questionnaires from customers. Five gaps all exist. Further managerial implications are provided for managers to narrow the gaps to improve service recovery quality and to invest proper resource in service recovery execution.

Original languageEnglish
Pages (from-to)305-321
Number of pages17
JournalJournal of Quality
Volume20
Issue number3
DOIs
Publication statusPublished - 2013 Jan 1

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Quality of service
Recovery
Industry
Managers
Service recovery
Catering industry
Empirical study
Personnel
Questionnaire

All Science Journal Classification (ASJC) codes

  • Safety, Risk, Reliability and Quality
  • Management Science and Operations Research

Cite this

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Design of the quality of service recovery and empirical study in catering industry. / Pai, Fan-Yun; Yeh, Tsu Ming.

In: Journal of Quality, Vol. 20, No. 3, 01.01.2013, p. 305-321.

Research output: Contribution to journalArticle

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