Afro Eurasian Studies‚ Vol. 2‚ Issues 1&2‚ Spring & Fall 2013‚ 56-71 Measuring the Perceived Service Quality and Customer Satisfaction in Islamic Bank Windows in Libya Based on Structural Equation Modelling (SEM) Ali Joma Khafafa* Zurina Shafii** Abstract The growth of the banking sector is vital for a country’s economic development as it provides most of the financing sources for businesses. Customer satisfaction is one of the most important factors in determining the feasibility of a banking operation
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satisfaction through quality services and products. Recognizing that fulfilling customers need fulfils the organizations needs as well‚ focussing on customer satisfaction by attracting‚ retaining and enhancing customer relationships has become a goal for every organization. This essay will examine how customer’s perceived quality can have a bearing on the profitability of a company. The essay concludes that providing quality services and products enhances customer satisfaction and perceived quality‚ which leads
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Measuring Perceived Service Quality Using s e rv q ua l: A Case Study of the Croatian Hotel Industry ´ s u z ana m ar k ovi c Faculty of Tourism and Hospitality Management Opatija‚ Croatia s an j a r as p o r Polytechnic of Rijeka‚ Croatia The purpose of the study is to examine customers’ perceptions of service quality in the Croatian hotel industry. The aim is to assess the perceived service quality of hotel attributes and to determine the factor structure of service quality perception
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Propaganda techniques in Pepsi Propaganda is information purposely presented to influence public feeling to promote a company‚ a political agenda or a commercial product. An advertisement can affect the decision making ability of consumers. The propaganda technique used by a renowned brand‚ Pepsi‚ has somehow influenced the demand of consumers. Pepsi has used several techniques of propaganda such as testimonials‚ glittering generalities‚ plain folks‚ bandwagon and transfer. The propaganda techniques
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Gaps model of Service Quality The success of 7-eleven The Gaps model of service quality was first developed by Parasuraman‚ Berry and Zeithaml in 1985 and more recently described in Zeithml and Bitner in 2003. The model identifies four spectfic gaps leading to a fifth overall gap between customers’ expectations and perceived service. Knowledge gap The first gap may occur when management identify the customer’s expectation inaccurately. When the customer expectation has difference with the management
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The Gap model of service quality was developed by Parasuraman‚ Berry and Zeithaml (1985)‚ and more recently described in Zeithaml and Bitner (2003). It has served as a framework for research in services marketing‚ including hospitality marketing‚ for over two decades. The model identifies four specific gaps leading to a fifth overall gap between customers’ expectations and perceived service. The five gaps Customers have expectations for service experiences and they use them to measure
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The Gaps Model of Service Quality Chapter2-1 2 The Customer Gap – Gap 5 The Provider Gaps: Gap 1 – The Listening Gap not knowing what customers expect Gap 2 – The Design and Standards Gap not having the right service designs and standards Gap 3 – The Performance Gap not delivering to service standards Gap 4 – The Communication Gap not matching performance to promises Putting It All Together: Closing the Gaps McGraw-Hill/Irwin Copyright © 2009
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the Gaps Model The gaps model of service quality was first developed by a group of authors at Texas A&M and North Carolina Universities‚ in 1985. Based on exploratory studies of service such as executive interviews and focus groups in four different service businesses‚ the authors proposed a conceptual model of service quality indicating that consumers’ perception toward a service quality depends on the gaps existing in organization – consumer environments. Theory of the Gaps Model Perceived service
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------------------------------------------------- SERVICE QUALITY GAP IN RESTAURANTS IN VARANASI Under the Guidance of Dr. Ashutosh Mohan By:- Prachi Prabha Chauhan(31) Jitendra Singh(19) MBA-IB (2010-2012) INTRODUCTION The restaurant industry is a demanding sector that stresses the provision of high-level customer service and continuous quality improvement. As lifestyles change and dining out becomes more and more commonplace‚ customers desire new flavors‚ comfortable ambience and pleasant
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its market in united kingdom. And it has vision of becoming the biggest and best confectionary company in the world. Q. no. 1.a Cadbury’s is a private limited organisation which has government funding and hence totally reliable on its commercial techniques.
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