Abstracts This survey is done, based on the medium-large sized insurance company, Kuo-Hwa Life Insurance Company. It is focused on the interactions of its marketing, service quality, insurer¡¦s expected service, perceived service, perceived service quality, customer satisfaction, loyalty, persistency, repurchase and recommendation, in order for the company to evaluate and establish guidelines of the marketing st-rategy. Those who were questionnaired are the insurers over 18-years-old in the metropolitan areas of Tainan. The personnel of Customer Service within the company have distributed 800 questionnaires. Among these, 586 questionnaires were returned with 20 of them void, making it 566 valid. EXCEL, SPSS statistics software were applied to analyze the insured age, marital status, education, annual income and occupation, to better understand tleir perceived service quality, satisfaction, loyalty, persistency and the intention of repurchase of other products from Kuo-Hwa Life Insurance. The research has resulted in: Positive reflection between Perceived Service versus Perceived Service Quality; Positive reflection between Expected Service versus Perceived Service Quality; Positive reflection between Perceived Service versus Satisfaction; Positive reflection between Perceived Service Quality versus Satisfaction; Positive reflection between Expected Service versus Satisfaction; Positive reflection between Satisfaction versus Persistency and Repurchase of Other Insurance Products; Positive reflection between Customer Satisfaction versus recommendation.

In order to meet the demand of expanding leisure tour market and to reduce the impact on agriculture because of joining the World Trade Organization (WTO), the government actively promotes the policy of 'recreation agriculture' and hopes to upgrade the agriculture by ways of adopting the managerial concept and idea of travel service. Because 'recreation agriculture' has been lacking a set of approval procedures and rating standards, leisure farm visitors maybe choose the inferior leisure farms with poor service quality in lack of ample information. The tourists with bad experiences about leisure farms will not visit leisure farms in the future. That will greatly influence the future development of ' recreation agriculture '. This study aims at setting up a service quality measure of leisure farms and offers it to the government for reference in setting up the authentication and rating system. In addition, this study also investigates the interrelationships among customer¡¦s perceived service quality, satisfaction and behavioral intention. By understanding and endeavoring to improve those defects of service, the leisure farms can promote visitors' satisfaction and revisiting willingness effectively and subsequently enforce their competitiveness. In order to prove the fitness of the construct model to ' recreation agriculture ', this research adopts statistical software SPSS to verify the reliability of the measure and make the factor analysis. This study also uses software AMOS as a tool to build and analysis the linear structure model for the latent constructs of perceived service quality, customer¡¦s satisfaction and behavioral intention. The objects of this study are visitors of the tropical agricultural products exhibition of Ping-Tong, The investigation method adopted for this study is granting the questionnaire to visitors at random. The analysis result shows, visitors are most unsatisfied about following service items, including insufficient equipments for the disability person and other auxiliary equipments, such as pavilion and sun-shading seats, the attendants of the leisure farm lack the professional knowledge about agriculture and service. Another finding of this study is that students of elementary school and junior high school are apparently more satisfied with 'perceived service quality' and 'customer¡¦s satisfaction' than other visitors. Because visitors from Ping-Tong county pay lower ticket price than that for visitors from other counties, visitors from Ping-Tong county feel more satisfied about the construct of ' service value '. Path analyses verify the following hypothesis, 'perceived service quality' can positively influence 'customer¡¦s satisfaction', and 'customer¡¦s satisfaction' can positively influence 'behavioral intention', but 'perceived service quality' can not directly influence 'behavioral intention'. The managerial implications based on this study are: 1.The manager of the leisure farm should devote to improve the auxiliary equipments and attendants' agricultural knowledge and service skills in solving the service disputes. 2.Strengthen marketing for students of elementary school and junior high school to increase visitors. 3.Narrow the disparity of ticket price for visitors from Ping-Tong county and other counties to encourage people of other counties to visit the leisure farm.

La présente thèse interroge la relation entre le lieu et l'individu. Plus particulièrement, elle porte sur l'étude des réactions émotionnelles, cognitives et comportementales du client dans un espace de réhabilitation selon son niveau d'acculturation. Il s'agit des clients issus de deux cultures différentes (syrienne et française) et de leur perception d'un espace de service fortement marqué culturellement (une ancienne maison à cour réhabilitée en restaurant). L'objectif de cette thèse est de démontrer le rôle qu'exerce l'acculturation dans le processus d'influence des éléments de l'environnement physique de service sur les réponses du client. Le modèle conceptuel élaboré met en exergue les liens de causalité entre l'environnement physique perçu, les états émotionnels, la qualité de service perçue et les intentions comportementales. Il mobilise également le concept d'acculturation pour vérifier son rôle dans le processus de perception de l'espace de service. A cette fin, deux études (qualitative et quantitative) ont été menées auprès de clients des restaurants de la vieille ville de Damas en Syrie. Les résultats ont permis de retirer trois enseignements. (1) Les principaux facteurs de l'environnement physique de service perçus par le client sont l'ambiance, le design et les facteurs sociaux ; (2) Le niveau d'acculturation du client modère les effets des éléments de l'espace de service sur l'évaluation de la qualité de l'offre et sur l'intention de fidélité ; (3) La perception de l'environnement physique de service peut être influencée par certaines variables individuelles de nature sociodémographique / This research aims to investigate the relationship that exists between individuals and their surroundings. Specifically, we study cognitive, emotional and behavioral responses of clients to elaborate on the causal relations that exist between perceived physical environment, individuals' emotional states, perceived service quality and behavioral intentions. In addition, we also integrate the concept of acculturation to understand how an individual's richness of exposure to local culture influences his/her perception vis-à-vis the service facility with substantial cultural relevance. To explore these concepts, we study this phenomenon across two different cultures (Syrian and French) for restaurants that are set up at locations holding significant cultural value (i.e. old courtyards rehabilitated as restaurants). Two different studies (qualitative and quantitative) were conducted with the clients of restaurants in the old city of Damascus, Syria. Results lead to three principles findings: (1) Principles factors that influence client's perception of physical characteristics of a service setting are ambiance, design and social factors; (2) The acculturation level of a client moderates the relationships between physical characteristics of an environment and client evaluations of the service and his/her loyalty intentions; and (3) perception of the physical characteristics of a service environment is influenced by certain socio- demographic variables of an individual.

<p>COURSE: Bachelor Thesis in Business Administration, 15ECTS</p><p>AUTHOURS:Peters Silvia Chigozirim. Elham Mazdarani.</p><p>Flugsnappargatan 6, 3tr. Nybohovsbacken 99, 9tr.</p><p>72472, Västerås. 11764, Stockholm</p><p>0737225113. 0709391923</p><p>SUPERVISOR: LEIF SANNER</p><p>TOPIC: The impact of employee empowerment on service quality and customer satisfaction: a case study of Länsförsäkringar AB.</p><p>BACKGROUND: Considering the nature of service delivery and particularly intangible-dominant services, employee empowerment becomes a very important issue to organizations producing services. In that, the customers and the employees are, engaged simultaneously in the production of the service. This inseparability is what is considered by the organization in choosing how best to serve its customers, either by the traditional method or through the empowerment approach.</p><p>The inability of the management to control the service encounter makes the employees responsible for the quality of service delivered to the customers. In order for the management to trust that the employees are successful in dealing with their customers, the management has to give the employees the authority and necessary support to succeed at it, which is referred to as employee empowerment. The practice of which can directly affect the quality of services delivered, and customer satisfaction.</p><p>PURPOSE: The purpose of this research is to ascertain the extent to which Länsförsäkringar Bank AB practices employee empowerment in their organization and how it impacts on service quality and customer satisfaction.</p><p>RESEARCH METHOD: This research is based on a qualitative study. The authors’ have used both primary and secondary data to make a qualitative analysis, since this is a single-case study to enable them to fulfill the purpose of the research.</p><p>CONCLUSION: Based on this research, the authors have found out that employee empowerment practices at LFB enable the employees to influence customers’ perception of service quality positively, due to their control over the service delivery process, which leads to customers’ satisfaction.</p><p>Moreover, LFB extensively practices employee empowerment through the actions and practices of human resource management and top management. The nature of the organizational structure also influence the character of the services delivered through their employees regarding the free flow of information all around the bank.</p>

COURSE: Bachelor Thesis in Business Administration, 15ECTS AUTHOURS:Peters Silvia Chigozirim. Elham Mazdarani. Flugsnappargatan 6, 3tr. Nybohovsbacken 99, 9tr. 72472, Västerås. 11764, Stockholm 0737225113. 0709391923 SUPERVISOR: LEIF SANNER TOPIC: The impact of employee empowerment on service quality and customer satisfaction: a case study of Länsförsäkringar AB. BACKGROUND: Considering the nature of service delivery and particularly intangible-dominant services, employee empowerment becomes a very important issue to organizations producing services. In that, the customers and the employees are, engaged simultaneously in the production of the service. This inseparability is what is considered by the organization in choosing how best to serve its customers, either by the traditional method or through the empowerment approach. The inability of the management to control the service encounter makes the employees responsible for the quality of service delivered to the customers. In order for the management to trust that the employees are successful in dealing with their customers, the management has to give the employees the authority and necessary support to succeed at it, which is referred to as employee empowerment. The practice of which can directly affect the quality of services delivered, and customer satisfaction. PURPOSE: The purpose of this research is to ascertain the extent to which Länsförsäkringar Bank AB practices employee empowerment in their organization and how it impacts on service quality and customer satisfaction. RESEARCH METHOD: This research is based on a qualitative study. The authors’ have used both primary and secondary data to make a qualitative analysis, since this is a single-case study to enable them to fulfill the purpose of the research. CONCLUSION: Based on this research, the authors have found out that employee empowerment practices at LFB enable the employees to influence customers’ perception of service quality positively, due to their control over the service delivery process, which leads to customers’ satisfaction. Moreover, LFB extensively practices employee empowerment through the actions and practices of human resource management and top management. The nature of the organizational structure also influence the character of the services delivered through their employees regarding the free flow of information all around the bank.

A considerable amount of academic attention has been directed towards the relationship between service quality and customer satisfaction. But the nature of the exact relationship is still shrouded with uncertainty. In addition, few researches focus on the dimensions of service quality and their differing impacts on customer satisfaction in western fast food restaurants. This paper examines whether or not quality and satisfaction should be considered as a single construct, or distinct, separable constructs. Customer satisfaction is typically evaluated by means of a single item scale and sometimes multiple item scales. Conversely, this empirical study adopts a different approach and considers customer satisfaction as a multi-dimensional construct just as service quality, but argues that customer satisfaction should be operationalized along the same corresponding items on which service quality is operationalized. The SERVQUAL instrument was slightly modified to measure the relationship between service quality and customer satisfaction among customers in western fast food chains in Kaohsiung. The research survey captures customers¡¦ perceptions of excellent service and compares it with their overall satisfaction. Using multiple regression analysis and T-test, the paper also reports on how socioeconomic and demographic disparities can influence the perception of service quality and satisfaction. Based on the research findings, the service quality and customer satisfaction are indeed independent but are closely related constructs. Their relationship suggests that an increase in one will lead to an increase in another. The statistical analysis also revealed that demographic variables can have major influences on service quality and customer satisfaction. The aim of the study is to supply useful results for future customer satisfaction researches in the fast food industry and provide insights into market segmentation strategies.

The importance of management in the food and beverage sector as well as managing food and beverage service employees are crucial aspects that influence quality service delivery. The food and beverage sector is a large service orientated segment of the greater tourism industry, and effective management of employees is therefore necessary since employees are regarded as the primary resource through which establishments deliver services. One might further argue that an employee is “the service” that customers pay for, and that the employees make the intangible service, tangible by their efficiency. The food and beverage sector is however burdened with many challenges such as long working hours, poor remuneration and unskilled employees that influence the overall working conditions of employees and furthermore their overall job satisfaction. The job satisfaction experienced by employees is closely related to Quality of Work Life, which enables employees to design their own level of job satisfaction that will contribute to improved perceived service delivery and productivity. Investigating the needs of employees and how they perceive their own service delivery and productivity is a very important consideration as these contribute to job satisfaction. The rational is that Quality of Work Life contributes to the perceived service delivery and performance of employees as satisfied employees tend to be more hardworking, more productive and will offer better quality services, especially in a service-orientated sector such as the food and beverage sector. The primary goal of the study was to determine the perceived service delivery and productivity in the food and beverage sector, by investigating how commercial food and beverage service employees in Potchefstroom, North-West Province of South Africa, perceive their own service delivery and productivity. In order to reach the goal of the study a self-administrated questionnaire was distributed among food and beverage service employees at various types of establishments such as hotel restaurants, family restaurants, restaurants, fast food outlets, bars, coffee shops and commercial caterers. A total of 224 questionnaires were obtained and included in the statistical data analysis. The data was captured and analysed in the Statistical Package of Social Sciences (SPSS), while Amos was utilised for the Structural Equation Model (SEM). The statistical analysis used in this study consisted of three (3) stages. Firstly, the profile of the respondents, the work life domains and the employees’ business environment was compiled with the help of two-way frequency tables and illustrated with the help of Figures and Tables. Secondly, an Exploratory Factor Analysis (EFA) was done on the work life domains and Finally a Structural Equation Model was performed to indicate the relationship between the work life domains and the influence thereof on perceived service delivery and productivity. The Principal Axis Factor analysis identified seven factors namely job attributes, social attributes, esteem attributes, actualisation attributes, creativity and aesthetic attributes, organisational support and employee commitment and perceived service delivery and productivity. Service and productivity business environment attributes scored the highest mean value (4.00) and this was followed by the esteem work life domain (3.68). Structural Equation Models were performed to indicate the relationship between the work life domains, business environment attributes and the influence thereof on perceived service delivery and productivity. The correlations between the factors in the final SEM indicated that though there exists correlations between organisational support and employee commitment and actualisation attributes, between actualisation and job attributes, and between organisational support and employee commitment and job attributes. Creativity and aesthetic attributes and job attributes indicated correlations, while, organisational support and creativity and aesthetic attributes correlated. Actualisation and creativity and aesthetic attributes correlated as well. This indicates that food and beverage managers have to improve the working conditions of employees as well as provide the appropriate level of recognition to the hardworking employees. Management should consider the recommendations that are made in terms of job satisfaction of food and beverage service employees, as it possesses the ability to influence organisational performance and success. This research was the first study conducted among employees in the commercial food and beverage sector. It made a considerable contribution to literature as, there is to date, limited research available on the influence that Quality of Work life has on the perceived service delivery and productivity of employees in the food and beverage sector. Furthermore, this research provides valuable insights into the job satisfaction and perceived service delivery and productivity of South African food and beverage employees and how best to manage these employees with South African working conditions in mind. There is, however, ample opportunity to expand this type of research in many other tourism industries or sectors, to understand the degree to which employees’ perceptions of their own service delivery and productivity might influence organisational performance. Expanding this research will therefore be invaluable as organisational performance is the main objective of all commercial establishments as it contributes to the improvement of the sector and its competitiveness and profitability. / Thesis (MCom (Tourism Management))--North-West University, Potchefstroom Campus, 2013

The importance of management in the food and beverage sector as well as managing food and beverage service employees are crucial aspects that influence quality service delivery. The food and beverage sector is a large service orientated segment of the greater tourism industry, and effective management of employees is therefore necessary since employees are regarded as the primary resource through which establishments deliver services. One might further argue that an employee is “the service” that customers pay for, and that the employees make the intangible service, tangible by their efficiency. The food and beverage sector is however burdened with many challenges such as long working hours, poor remuneration and unskilled employees that influence the overall working conditions of employees and furthermore their overall job satisfaction. The job satisfaction experienced by employees is closely related to Quality of Work Life, which enables employees to design their own level of job satisfaction that will contribute to improved perceived service delivery and productivity. Investigating the needs of employees and how they perceive their own service delivery and productivity is a very important consideration as these contribute to job satisfaction. The rational is that Quality of Work Life contributes to the perceived service delivery and performance of employees as satisfied employees tend to be more hardworking, more productive and will offer better quality services, especially in a service-orientated sector such as the food and beverage sector. The primary goal of the study was to determine the perceived service delivery and productivity in the food and beverage sector, by investigating how commercial food and beverage service employees in Potchefstroom, North-West Province of South Africa, perceive their own service delivery and productivity. In order to reach the goal of the study a self-administrated questionnaire was distributed among food and beverage service employees at various types of establishments such as hotel restaurants, family restaurants, restaurants, fast food outlets, bars, coffee shops and commercial caterers. A total of 224 questionnaires were obtained and included in the statistical data analysis. The data was captured and analysed in the Statistical Package of Social Sciences (SPSS), while Amos was utilised for the Structural Equation Model (SEM). The statistical analysis used in this study consisted of three (3) stages. Firstly, the profile of the respondents, the work life domains and the employees’ business environment was compiled with the help of two-way frequency tables and illustrated with the help of Figures and Tables. Secondly, an Exploratory Factor Analysis (EFA) was done on the work life domains and Finally a Structural Equation Model was performed to indicate the relationship between the work life domains and the influence thereof on perceived service delivery and productivity. The Principal Axis Factor analysis identified seven factors namely job attributes, social attributes, esteem attributes, actualisation attributes, creativity and aesthetic attributes, organisational support and employee commitment and perceived service delivery and productivity. Service and productivity business environment attributes scored the highest mean value (4.00) and this was followed by the esteem work life domain (3.68). Structural Equation Models were performed to indicate the relationship between the work life domains, business environment attributes and the influence thereof on perceived service delivery and productivity. The correlations between the factors in the final SEM indicated that though there exists correlations between organisational support and employee commitment and actualisation attributes, between actualisation and job attributes, and between organisational support and employee commitment and job attributes. Creativity and aesthetic attributes and job attributes indicated correlations, while, organisational support and creativity and aesthetic attributes correlated. Actualisation and creativity and aesthetic attributes correlated as well. This indicates that food and beverage managers have to improve the working conditions of employees as well as provide the appropriate level of recognition to the hardworking employees. Management should consider the recommendations that are made in terms of job satisfaction of food and beverage service employees, as it possesses the ability to influence organisational performance and success. This research was the first study conducted among employees in the commercial food and beverage sector. It made a considerable contribution to literature as, there is to date, limited research available on the influence that Quality of Work life has on the perceived service delivery and productivity of employees in the food and beverage sector. Furthermore, this research provides valuable insights into the job satisfaction and perceived service delivery and productivity of South African food and beverage employees and how best to manage these employees with South African working conditions in mind. There is, however, ample opportunity to expand this type of research in many other tourism industries or sectors, to understand the degree to which employees’ perceptions of their own service delivery and productivity might influence organisational performance. Expanding this research will therefore be invaluable as organisational performance is the main objective of all commercial establishments as it contributes to the improvement of the sector and its competitiveness and profitability. / Thesis (MCom (Tourism Management))--North-West University, Potchefstroom Campus, 2013

Dans un contexte de forte concurrence les hôtels de luxe cherchent à différencier leurs offres et affirmer leur identité au travers d’une stratégie marketing bien définie, fondée sur l’investissement dans le lieu du service. Ce travail doctoral ambitionne d’apporter des éléments de réponse à une question crucial liée à l’efficacité de la mise en scène de l’espace hôtelier et à la conception d’un environnement gratifiant et exclusif comme une technique destinée à influencer positivement les clients de manière à les fidéliser. En écho au modèle intégrateur de Bitner (1992), nous avons proposé un cadre conceptuel de l’effet exercé par l’environnement du service. Une méthodologie quantitative a été mobilisée pour tester notre modèle conceptuel et valider les hypothèses sous-jacentes. Plus précisément, une enquête par questionnaire a été menée auprès des clients des hôtels 4 ou 5 étoiles en région PACA, ce qui a permis d’obtenir un échantillon global de 354 réponses. Les tests statistiques réalisés successivement ont montré que la perception de l’environnement du service n’influence par directement l’intention de fidélité, mais plutôt les états émotionnels (plaisir et stimulation) et la qualité globale perçue du service, qui influencent à leur tour positivement l’intention de la fidélité du client à l’hôtel. . Ils indiquent également que l’importance des relations structurelles du modèle varie en fonction de certains variables situationnelles et socio-démographiques. / In a context of strong competition, luxury hotels seek to differentiate their offers and affirm their own identity through a well-defined marketing strategy based on investment in the place of service. This research aims to provide answers to a crucial question related to the efficiency of the conception of a pleasant and exclusive environment as a technique designed to positively influence Customers in order to gain their loyalty. Based on Bitner’s (1992) framework, we proposed a conceptual model of the effect of service environment. A quantitative methodology was used to test our conceptual model and to validate the underlying hypothesis. Specifically, a survey questionnaire was conducted to guests of 4 and 5 stars hotels in PACA, resulting in a sample of 354 responses. The statistical tests carried out showed that the perception of service environment does not directly influence loyalty intention but rather emotional states (pleasure and stimulation) and overall perceived service quality, which in turn positively affect customer’s loyalty intention. They also indicate that the model structural paths vary according to certain situational and socio-demographic variables.

The notion of affective commitment has become important in the organizational sciences. This study focused on the antecedents and the consequences of affective commitment. The antecedents include organizational commitment to employees, perceived organizational support, employee empowerment, and job satisfaction; the consequence is represented by employee perceived service quality. Previous studies suggest that affective commitment has positive effects on employees' organizational behaviors, for instance, intention to quit and job performance. In today's competitive environment, retaining committed employees is not impossible but challenging, especially in the service industry. The objective of this study was to develop a theoretical model of affective commitment and to test the relationships between affective commitment and its antecedents and consequence. The data set for this study contained related research information from more than 4000 employees at a U.S. resort organization. To minimize the effect of large sample size, the opinions on the scope of affective commitment from 400 randomly selected hourly employees were analyzed. Using structural equation modeling technique in a two-stage approach, the theoretical model was evaluated and the hypotheses were tested. Multiple regression analysis was carried out to further identify whether employee empowerment could be used as an indicator to predict affective commitment. Additionally, 400 randomly selected cases were used to validate the model. The validation process confirmed that the initial theoretical model could be used to generalize to the population. Results from the statistical analysis indicated that affective commitment was positively related to its antecedents and consequence: organizational commitment to employees, perceived organizational support, job satisfaction, and employee perceived service quality. In addition, organizational support to employees was found to have a positive effect on employee perceived service quality. Surprisingly, the expected relationship between employee empowerment and affective commitment was not statistically significant, neither was the expected relationship between employee empowerment and employee perceived service quality. The findings brought some insight into the study of affective commitment. The managerial implications were explored. Additionally, limitations and future research suggestions were discussed. / Ph. D.