Andere Kunden interessierten sich auch für
![Modern Approaches to the Quality Management of Educational Services]( "Modern Approaches to the Quality Management of Educational Services")
Modern Approaches to the Quality Management of Educational Services26,99 €![We Can Do Better - Approaches to the Risk Management of Food Safety]( "We Can Do Better - Approaches to the Risk Management of Food Safety")
We Can Do Better - Approaches to the Risk Management of Food Safety15,99 €![An Exploration of Approaches to Forecasting Company Earnings using the Neural Network Paradigm]( "An Exploration of Approaches to Forecasting Company Earnings using the Neural Network Paradigm")
An Exploration of Approaches to Forecasting Company Earnings using the Neural Network Paradigm51,99 €![Measuring the Differential Effects of CSR on Negative Emotions]( "Measuring the Differential Effects of CSR on Negative Emotions")
Measuring the Differential Effects of CSR on Negative Emotions26,99 €![Measuring the things that count]( "Measuring the things that count")
Measuring the things that count32,99 €![Measuring Service Quality]( "Measuring Service Quality")
Measuring Service Quality36,99 €![Measuring Service Quality Offered Through Organized Retail Stores]( "Measuring Service Quality Offered Through Organized Retail Stores")
Measuring Service Quality Offered Through Organized Retail Stores64,99 €
The modern global market in which tourist entities are compete for their share in the market is characterized by the need of reviewing the all technical and functional quality aspects; including the significance and partial contribution of individual elements to shaping the total perceived value. One of the most important determinants when considering the functional aspect of quality is its aesthetic dimension, created among other through the "image" of service staff. In the book are specifically analyzed the determinants: appearance, charm, tidiness, business clothing and team affiliation. The research problem was to determine the fact is it possible to consider the quality of tourist services on the lower structural levels of observation; and whether the measurement model of perceived values - SERVQUAL represents an efficient tool of assessment the aesthetic component associated with staff's impression? This book is intended for students, researchers, employers, employees and to all those who are directly or indirectly involved in the processes of creation and management of the tourist service quality.