Service quality and customer delight in the hospitality sector of Pakistan

Main Article Content

Muhammad Yasir
Noreen Kanwal
Muhammad Asad Khan

Abstract

The current study investigates the relationship between service quality and its dimensions with customers’ delight in the hospitality sector of Pakistan. Using a convenient sampling technique, data was collected through a survey questionnaire in order to examine customers’ hotel experiences. Returned and usable questionnaires were 157. The data was analyzed using descriptive statistics, common method bias, reliability and correlation analysis. Results of this study showed a positive link between service quality and customer delight in the context of Pakistani hotels. Finally, implications, limitations and future research suggestions are provided. 

Downloads

Download data is not yet available.

Article Details

Section

Research Article

How to Cite

Service quality and customer delight in the hospitality sector of Pakistan. (2024). Journal of Management Info, 11(3), 269-276. https://doi.org/10.31580/jmi.v11i3.3096

References

Anabila, P., Ameyibor, L. E. K., Allan, M. M., & Alomenu, C. (2022). Service quality and customer loyalty in Ghana’s hotel industry: The mediation effects of satisfaction and delight. Journal of Quality Assurance in Hospitality & Tourism, 23(3), 748-770. https://doi.org/10.1080/1528008X.2021.1913691

Ball, J., & Barnes, D. C. (2017). Delight and the grateful customer: Beyond joy and surprise. Journal of Service Theory and Practice, 27(1), 250-269. https://doi.org/10.1108/JSTP-01-2016-0013

Barnes, D. C., & Krallman, A. (2019). Customer delight: A review and agenda for research. Journal of Marketing Theory and Practice, 27(2), 174-195. https://doi.org/10.1080/10696679.2019.1577686

Barnes, D. C., Ponder, N., & Dugar, K. (2011). Investigating the key routes to customer delight. Journal of Marketing Theory and Practice, 19(4), 359-376. https://doi.org/10.2753/MTP1069-6679190401

Berman, B. (2005). How to delight your customers. California management review, 48(1), 129-151. https://doi.org/10.2307/41166331

Chitturi, R., Raghunathan, R., & Mahajan, V. (2008). Delight by design: The role of hedonic versus utilitarian benefits. Journal of marketing, 72(3), 48-63. https://doi.org/10.1509/JMKG.72.3.048

Chow, I. H. S., Lau, V. P., Lo, T. W.-c., Sha, Z., & Yun, H. (2007). Service quality in restaurant operations in China: Decision-and experiential-oriented perspectives. International Journal of Hospitality Management, 26(3), 698-710. https://doi.org/10.1016/j.ijhm.2006.07.001

Christ-Brendemühl, S., & Schaarschmidt, M. (2020). The impact of service employees’ technostress on customer satisfaction and delight: A dyadic analysis. Journal of business research, 117, 378-388. https://doi.org/10.1016/j.jbusres.2020.06.021

Coetzee, A., & Coetzee, J. (2019). Service quality and attitudinal loyalty: the mediating effect of delight on retail banking relationships. Global Business and Economics Review, 21(1), 120-138. https://doi.org/10.1504/GBER.2019.096856

Desfitrina, D., Zulfadhli, Z., & Widarti, W. (2019). Good service strategies affect competitive advantage. International Review of Management and Marketing, 9(6), 135-144. https://doi.org/10.32479/irmm.8853

Finn, A. (2012). Customer delight: distinct construct or zone of nonlinear response to customer satisfaction? Journal of Service Research, 15(1), 99-110. https://doi.org/10.1177/1094670511425698

Fullerton, G. (2005). The service quality–loyalty relationship in retail services: does commitment matter? Journal of Retailing and Consumer Services, 12(2), 99-111. https://doi.org/10.1016/j.jretconser.2004.04.001

Gurmani, J. K., Khan, N. U., Khalique, M., Yasir, M., Obaid, A., & Sabri, N. A. A. (2021). Do Environmental Transformational Leadership Predicts Organizational Citizenship Behavior towards Environment in Hospitality Industry: Using Structural Equation Modelling Approach. Sustainability, 13(10), 5594. https://doi.org/10.3390/su13105594

Jain, S. K., & Gupta, G. (2004). Measuring service quality: SERVQUAL vs. SERVPERF scales. Vikalpa, 29(2), 25-38. https://doi.org/10.1177/0256090920040203

Jiang, Y. (2020). A cognitive appraisal process of customer delight: The moderating effect of place identity. Journal of Travel Research, 59(6), 1029-1043. https://doi.org/10.1177/0047287519872827

Khan, M. A., Yasir, M., & Khan, M. A. (2021). Factors affecting customer loyalty in the services sector. Journal of Tourism and Services, 12(22), 184-197. https://doi.org/10.29036/jots.v12i22.257

Khan, N. U., Cheng, J., Yasir, M., Saufi, R. A., Nawi, N. C., & Bazkiaei, H. A. (2022). Antecedents of Employee Green Behavior in the Hospitality Industry. Frontiers in Psychology, 13, 836109. https://doi.org/10.3389/fpsyg.2022.836109

Magnini, V., Crotts, J., & Zehrer, A. (2010). Identifying drivers of customer delight through travel blog analysis. Journal of Travel Research, 49(2), 153-164.

Nadiri, H., & Hussain, K. (2005). Perceptions of service quality in North Cyprus hotels. International Journal of Contemporary Hospitality Management, 17(6), 469-480. https://doi.org/10.1108/09596110510612112

Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1988). SERVQUAL: A multiple-item scale for measuring consumer perceptions of service quality. Journal of Retailing, 64(1), 12–40.

Salamah, A. A., Hassan, S., Aljaafreh, A., Zabadi, W. A., AlQudah, M. A., Hayat, N., . . . Kanesan, T. (2022). Customer retention through service quality and satisfaction: using hybrid SEM-neural network analysis approach. Heliyon, 8(9). https://doi.org/10.1016/j.heliyon.2022.e10570

Sekaran, U., & Bougie, R. (2010). Research Methods for Business: A Skill Building Approach: John Wiley & Sons.

Thaichon, P., & Quach, T. N. (2015). The relationship between service quality, satisfaction, trust, value, commitment and loyalty of Internet service providers' customers. Journal of Global Scholars of Marketing Science, 25(4), 295-313. https://doi.org/10.1080/21639159.2015.1073419

Ullah, M., Yasir, M., Hamayun, M., Ullah, A., & Khan, S. N. (2021). Servant Leadership and Ethical Climate as Antecedents of Turnover Intentions in the Restaurant Industry of Pakistan. Academy of Entrepreneurship Journal, 27(SI2), 1-16.

Wilkins, H., Merrilees, B., & Herington, C. (2007). Towards an understanding of total service quality in hotels. International Journal of Hospitality Management, 26(4), 840-853. https://doi.org/10.1016/j.ijhm.2006.07.006

Wu, H. C., & Mohi, Z. (2015). Assessment of service quality in the fast-food restaurant. Journal of Foodservice Business Research, 18(4), 358-388. https://doi.org/10.1080/15378020.2015.1068673

Yasir, M., & Jan, A. (2023). Servant leadership in relation to organizational justice and workplace deviance in public hospitals. Leadership in Health Services, 36(2), 164-185. https://doi.org/10.1108/LHS-05-2022-0050

Yasir, M., & Javed, A. (2024). Ethical leadership, employees’ job satisfaction and job stress in the restaurant industry. foresight. https://doi.org/10.1108/FS-03-2023-0038

Yasir, M., Khan, M. N., Hamayun, M., Khan, M. A., & Ullah, A. (2022). Transformational leadership, organizational justice and organizational citizenship behavior in the restaurant context. Journal of Management Info, 9(4), 496-509. doi: 10.31580/jmi.v9i4.2723

Yasir, M., Rasli, A., & Qureshi, M. I. (2017). Investigation of the Factors that Affect and Gets Affected by Organizational Ethical Climate. Advanced Science Letters, 23(9), 9351-9355. https://doi.org/10.1166/asl.2017.10479

Zeithaml, V. A., Berry, L. L., & Parasuraman, A. (1988). Communication and control processes in the delivery of service quality. Journal of marketing, 52(2), 35-48. https://doi.org/10.1177/002224298805200203

Most read articles by the same author(s)

Similar Articles

You may also start an advanced similarity search for this article.