The operations efficiency, service quality and resources productivity, are the core aspects of the call centres competitive advantage in massive market competition. Thus, subjective evaluation is the leniency, perception and bias in performance evaluation which impact the efficiency of the operations and leads to frustrated customers. The study aims to determine the subjective performance evaluation in call centres to get a more objective measurement. It can be achieved by identifying factors affecting resources performance evaluation through the development of a conceptual model to reduce or eliminate the effect of subjective factors contained in the performance evaluation. The research approach is based on quantitative methodology through cross-sectional self-reports for 224 participants’ work in eight outsource call centres located in Egypt. The research aims to determine the subjective evaluation factors biases the true performance. It is followed by a machine learning practical application using neural networks for auto-detection the subjective context in the recorded calls to be considered through the evaluation process. The key findings of the study are nine subjective factors out of fifteen that have a direct influence on subjective performance evaluation. The actual performance is the performance evaluation after eliminating the subjective performance. Two different methods have concluded the actual performance. The first method excludes the subjective factors from the resulting evaluation to determine the actual performance. The second method is a prediction model defining subjectivity percent as a call centre baseline for future performance evaluation. Furthermore, the study highlights the potential subjective variables and the degree of influence for each variable. The theoretical contribution is determining the subjective factor and proposing the model to measure and predict the subjectivity in the call centre. The study recommended a restatement for the resource-based theory considering the subjective evaluation effect on performance evaluation. The practical application contribution is based on automating the detection and prediction of subjectivity using a machine learning approach through cascaded Convolutional Neural Networks, which achieved 75% accuracy in classifying the subjectivity for two study constructs: agents and customer behaviour.

Purpose - This thesis strives to conduct a service quality evaluation of the telemedicine provider KRY to find out what factors in telemedicine service are influencing the performance the most. The research uses KRY as a reference point to find the factors in said service provider but also to help the entire industry of digital healthcare. Research design, data, and methodology - This thesis is a quantitative study that uses Parasuraman's SERVQUAL model. The thesis is conducted through the use of a questionnaire by snowball sampling 33 participants who have utilized the telemedicine provider KRY. Analysis was conducted by extracting the data ratings of the likert-scaled questionnaire and conducting a paired t-test on the data. Result - This thesis found Kry to be performing very well in terms of service quality, meeting patient expectations on all dimensions and exceeding expectations in the tangibility dimension

It is estimated that there are approximately 42,000 beverage establishments in the U.S. whose annual revenue surpasses $20 billion (First Research, 2014). To facilitate discussion of beverage establishments, it is essential to recognize beverage establishments as businesses whose majority of sales come from alcoholic drinks (Moss, 2010a). In this research, beverage establishments are divided into beverage-only bars, bar/entertainment combinations, and food and beverage combinations. Even though they are a well-established industry, beverage establishments have received little academic attention (Moss, 2010b). For example, previous studies have given little attention to the development of the model that examines the relationships between quality attributes, convenience, perceived price fairness, customer experience, and customer loyalty in beverage establishments. However, current research in other service sectors has showed that quality, pricing and convenience have a strong effect on customer experience and behavioral intentions (Baker & Crompton, 2000; Cronin et al., 2000; Taylor & Baker, 1994; Tian-Cole, Crompton, & Willson, 2002; Woodside et al., 1989). Quality is tightly related to customer experience since it positively affects customer satisfaction and therefore company's profitability (Hallowell, 1996). This study has the following objectives: (1) to develop an instrument to measure the antecedents of customer experience in beverage establishments; (2) to examine the relative importance of different antecedents of customer experience in different types of beverage establishments; and (3) to build a model of various antecedents of customer experience in beverage establishments. This study was conducted in six phases. The first phase was the analysis of previous literature regarding quality attributes, convenience, perceived price fairness, customer experience, customer loyalty, and beverage establishments. The second phase was a development of mixed methodology research design. The third phase was the data collection based on interviews with management of beverage establishments, customer focus groups, and a survey of customers of beverage establishments. The fourth phase was a pilot study that involved a refinement of the study instrument. The fifth phase was a main quantitative study based on the survey design. The results from each qualitative and quantitative phase of the study were integrated and analyzed. The results from the instrument development part of the study identified the following eleven antecedents of customer experience in beverage establishments: (1) service quality, (2) product quality, (3) physical environment design, (4) physical environment layout, (5) music quality, (6) social environment, (7) information convenience, (8) location convenience, (9) parking convenience, (10) entrance fee fairness, and (11) perceived price fairness. Additionally, the second instrument development study was used to recognize different customer experiential state dimensions. The factor structure included two customer experiential states: (1) the affective experiential state and (2) the cognitive experiential state. A comprehensive theoretical model that integrates different dimensions of antecedents of customer experience, customer experiential states, customer loyalty and the moderating affect of the type of the beverage establishment was developed. One of the most important findings of the study is the relationship between the social environment and the affective experiential state. The results of the study indicate that the majority of other antecedents of customer experience did not have a significant effect on two experiential states or that effect was relatively weak. However, social environment was the strongest predictor of customers' positive emotions and therefore customer loyalty and behavioral intentions. Finally, the study results confirmed Oliver's (1997) theory of customer loyalty by providing support for the sequential relationship between cognitive, affective, and conative loyalty. This study has several important theoretical contributions. Different antecedents of customer experience in beverage establishments were recognized and an instrument that measures these dimensions was developed. To the best of our knowledge, this is the first scale specifically developed to measure experience in beverage establishments. Additionally, the importance of each of the antecedent of customer experience was examined in regards to their effect on customer experience. Additionally, an instrument that measures cognitive and affective experiential states was developed and was a foundation for the study model. Finally, this study integrates different customer experience and customer loyalty dimensions into a comprehensive theoretical model that could be applied and retested in other service settings.

This study explores how foreign owned service firms with headquarters in developed markets transfer their service culture into a country with an emerging market like Nigeria. This study is motivated by the need to understand this process considering the unique features of these markets, and the expansion into countries with emerging markets by service firms located in countries with developed markets to take advantage of both natural and human resources. The research uses case studies of two hotels from different firms, both in Abuja, Nigeria, to explore activities that enhance the transfer of service culture from the Headquarters of these hotels based in the USA. Both hotels were investigated through semi-structured interviews, based on elements of internal service quality from the service profit chain model, in addition to documents and observation notes. The finding reveals the process of transferring service culture is difficult and complex because of unique contextual challenges. Some of these challenges were shown to be country specific, while some may be unique to countries with emerging markets. The country specific challenges include; strong religious allegiance and cultural affinity, and unique societal factors. Other factors could apply to any country with an emerging market these include; corruption, inadequate infrastructure, and lack of skilled labour. Similarly this study identified new elements that enabled both firms to address these challenges as well as enhance the transfer of focal areas in their signature service culture. Some of these elements have also been identified to be country specific i.e. inclusiveness and provision of social support, while the remaining three are emerging market specific i.e. transfer of knowledge and skills, accommodating corruption, and improvisation. These new elements also add to the existing five elements of internal service quality, which are employee selection, job description, reward and recognition, tools to serve customers, and workplace design. The study demonstrates the important role that intermediaries can play in achieving accommodations to achieve at least partial transfer of the parent service culture. Overall, the research contributes to management practice by highlighting areas to focus on when attempting to transfer service culture in similar circumstances. This thesis adds to the academic literature on the transfer of service culture from headquarters in a developed country to a unit in a country with an emerging market. It does this by extending concepts from the service profit chain to show how internal elements can enhance or block the transfer of service culture.

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