Organizations internally seek to develop adaptation and resilience processes or adaptation mechanisms to cope with drastic changes in the environment in order to survive. The changes in the environment affect the perception of product and service quality by the consumer, which are related to customer satisfaction. The purpose of this work is to identify the service quality dimensions that are nested within organizations and the mechanisms to adapt its processes to the turbulent environment. Twenty-four multiple case studies in the construction sector were developed through semi-structured interviews with customers and managers. The results suggest that there are new service quality dimensions; from the customers perspective such as: requirements management and process optimization, emotional intelligence, ergonomic analysis, permanent training of masons, extra activity, monitoring and others. The adaptation mechanisms that organizations use to guarantee service quality are integral training, saved budget, paradigm change, management system, teamwork, and others.
Este estudio se enfoca en analizar la percepción que presentan los clientes, en un proceso de servicio brindado por una organización objeto de estudio. Considerando que una percepción positiva brinda mejores resultados y crea lealtad, convirtiéndose en una estrategia que genera una ventaja competitiva. Ser capaz de proporcionar un servicio de calidad no solo es la entrega del producto, sino toda la experiencia brindada desde las condiciones del establecimiento hasta la capacidad de atención de los empleados. Los restaurantes Ángelus de la franquicia Tutto Freddo fueron el objeto de estudio por la gran variedad y diversidad de su segmento de mercado. Se aplicó el método SERVQUAL con un proceso de validación de atributos y se analizó la calidad del servicio con la aplicación de encuestas validadas a una muestra representativa. El caso expone un análisis a diez atributos, tres de ellos presentaron un margen de brechas considerable, como la rapidez en el servicio, comunicación y proporción producto/precio; las actividades de mejora deben imponer un mayor enfoque en estos atributos para una mejor valoración del cliente.
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