Effect of Automobile Exterior Panel Stiffness on Customers' Affect : Focused on Hood and Door of Mid-Size Passenger Cars

Ryu, Taebeum; Kim, Wonjun; Jin, Byungki; Yun, Myung Hwan

doi:10.7232/jkiie.2016.42.5.360

Cited by 3 publications

(2 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A review of the relevant literature reveals that various approaches and models are preferred for measuring service quality. Researchers have been known to employ different models to measure service quality, including Grönroos's service quality model (Grönross, 1984;Kitapçı, Yıldırım, & Çömlek, 2011;Kozak & Aydın, 2018), the Kano model (Kano, 1984;Berger et al, 1993;Matzler et al, 1996;Matzler & Hinterhuber, 1998;Pawitra & Tan, 2003;Yun & Ree, 2006;Gregory & Parsa, 2013), the Servqual model (Parasuraman, Zeithaml, & Berry, 1988;Babakus & Mangold, 1992;Asubonteng et al, 1996;Lam, 1997;Atılgan et al, 2003;Eleren & Kılıç, 2007), and the Servperf model (Cronin & Taylor, 1994, pp. 131;Durvasula, 1999;Jain & Gupta, 2004;Öztürk & Kenzhebayeva, 2013).…”

Section: Introductionmentioning

confidence: 99%

Organizational barriers to service quality failures: The case of hotel businesses

Kasap,

Samur,

Yılmaz

2024

Jomat

View full text Add to dashboard Cite

The success of hotel businesses primarily hinges on delivering quality service, and achieving this is possible through the measurement of the provided quality. In the context of measuring service quality, the Service Quality Gap Model developed by Parasuraman, Zeithaml, and Berry (1985) is commonly utilized. Subsequently, in 1988, Parasuraman, Zeithaml, and Berry expanded this model and identified five fundamental gaps between customers' expectations and perceptions of service quality. The first four gaps are related to factors within the organization, while the fifth gap focuses on the disparity between customer expectations and perceptions and is a function of the first four gaps. In previous research, it has been observed that researchers often concentrate on the fifth gap, neglecting the viewpoints of the service providers. Within this context, the aim of this study is to investigate the underlying causes of the gap between customers' expectations and perceptions of service quality in the context of hotel businesses. The population of the study comprises managers and employees working in 4 and 5-star hotels in Antalya. Non-probability sampling, specifically convenience sampling, was used in the research. Data was collected from 217 managers and 217 employees using a questionnaire. Validity and reliability analyses were conducted in the data analysis process. The findings of the study indicate that the abundance of hierarchical levels between management and employees, perceived control issues, paperwork negatively impacting service quality, independent efforts in promotional activities, and making excessive promises to customers are significant factors affecting service quality.

show abstract

Section: Introductionmentioning

confidence: 99%

Organizational barriers to service quality failures: The case of hotel businesses

Kasap,

Samur,

Yılmaz

2024

Jomat

View full text Add to dashboard Cite

show abstract

“…The sense of force can be defined as the ability to discern the magnitude of force and weight with the use of voluntary muscular exertion [9]. Based on the research that analyzed the satisfaction of the exterior panel stiffness of a car, the sense of power turned out to be important in terms of affective satisfaction, and the application of the affective satisfaction technique also turned out to be highly effective [10]. Overall, research on the sense of force is still relatively insufficient compared to that on other senses.…”

Section: Introductionmentioning

confidence: 99%

Will Product Packaging Density Affect Pre-Purchase Recognition?

Ryu

Park

2019

Foods

Self Cite

View full text Add to dashboard Cite

This study analyzed preference and satisfaction according to the weight and size of products in order to understand how the size-weight illusion (SWI) occurs in affect. Perceived weight is known to be affected not only by the weight of the object, but also by its size, color, and material. A total of 54 participants took part in the experiment. Nine kinds of cookie boxes were prepared by combining three sizes and three weight levels of confectionery products. Participants were asked to rate the perceived weight of the cookie box by the modulus method and evaluate the preference and the satisfaction of the weight by using the semantic differential (SD) scale of 11 points. The results showed that SWI occurred in terms of the perceived weight of cookies boxes like previous studies; however, SWI appeared only partially in affect. The preference and satisfaction did not increase after a certain weight, and the limits of weight were different according to the size of cookie box. These results can be referred to determine the weight and size of a product for affective design and especially utilized for the package design of cookie boxes.

show abstract

Weight-dependent sensation and measurement for portable chargers

Ryu

Park

2022

International Journal of Industrial Ergonomics

View full text Add to dashboard Cite

Effect of Automobile Exterior Panel Stiffness on Customers' Affect : Focused on Hood and Door of Mid-Size Passenger Cars

Cited by 3 publications

References 23 publications

Organizational barriers to service quality failures: The case of hotel businesses

Organizational barriers to service quality failures: The case of hotel businesses

Will Product Packaging Density Affect Pre-Purchase Recognition?

Weight-dependent sensation and measurement for portable chargers

Contact Info

Product

Resources

About