Volume 6, Issue 1, February 2018, Page: 15-21
Assessment of Service Quality in the Hotel Industry: Case Study in North Showa Zone of Amhara Regional State, Ethiopia
Woldetsadik Kagnew Abebaw, Department of Management, Debre Berhan University, Debre Berhan, Ethiopia
Berhanu Endeshaw, Department of Management, Debre Berhan University, Debre Berhan, Ethiopia
Received: May 7, 2018;       Accepted: May 25, 2018;       Published: Jun. 21, 2018
DOI: 10.11648/j.sjbm.20180601.13      View  795      Downloads  57
The objective is to investigate the effects of service quality on customer satisfaction. Convenience sampling method been utilized to collect data from 27 hotels at six towns found in the Administration zone. The results from the different dimensions show that averagely the expectations lies above the perceptions line that indicates there is a gap between expectations and perceptions which resulted with the customers are not fully satisfied on the service quality. There are gaps between expectations and perceptions. The service quality delivered did not fully meet the expectations. The finding shows that the top four major quality dimension gaps are shown on: staff dressed well, employees who understand the need of their customers, feel safe in receiving service, and staff willing to help customers. Priorities and high attention have to be given for dimensions outlined in the findings above.
Service Quality, Customer Satisfaction, Expectations, Perceptions, SERVQUAL
To cite this article
Woldetsadik Kagnew Abebaw, Berhanu Endeshaw, Assessment of Service Quality in the Hotel Industry: Case Study in North Showa Zone of Amhara Regional State, Ethiopia, Science Journal of Business and Management. Vol. 6, No. 1, 2018, pp. 15-21. doi: 10.11648/j.sjbm.20180601.13
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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