Features of services
Services are intangible, produced and consumed simultaneously (inseparability), variable in quality (heterogeneity) and cannot be stored (perishability). Quality is therefore hard to check in advance and is decided at the encounter between customer and staff.
The gap model
Parasuraman, Zeithaml and Berry (1985) explained service-quality problems as five gaps.
- Customer expectations vs management's perception of them
- Management perception vs service-quality specifications
- Specifications vs actual service delivery
- Service delivery vs external communications (promises)
- Expected vs perceived service, the result of the first four gaps
SERVQUAL's five dimensions
- Tangibles: facilities, equipment and staff appearance
- Reliability: performing the promised service accurately
- Responsiveness: willingness to help promptly
- Assurance: staff knowledge, courtesy and ability to inspire trust
- Empathy: individual attention and care
The 1988 scale asks 22 items for both expectations and perceptions and scores quality as perception minus expectation. This logic comes from expectancy-disconfirmation theory, but satisfaction is a judgment about one transaction, whereas service quality is a more enduring overall evaluation.
Moments of truth
In Moments of Truth (1987), Jan Carlzon, president of Scandinavian Airlines (SAS), argued that millions of customer contacts a year, each lasting about 15 seconds, decide a company's fate. He gave front-line staff authority, turned the organization around the customer interface and returned the loss-making SAS to profit. Because one failed contact can spoil the whole experience, the idea became a starting point for service blueprinting and customer-journey management.
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Criticism and use
SERVQUAL has been criticized for the reliability of difference scores, dimensions that vary by industry and vague expectation measures, prompting alternatives such as the performance-only SERVPERF. It is still widely used to diagnose quality in hospitals, banks, airlines and education, and good encounters spread through word of mouth. For the services marketing mix, see the marketing mix.
See also: Customer Relationship Management (CRM)
References
- Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1985). A conceptual model of service quality and its implications for future research. Journal of Marketing, 49(4), 41–50.
- Parasuraman, A., Zeithaml, V. A., & Berry, L. L. (1988). SERVQUAL: A multiple-item scale for measuring consumer perceptions of service quality. Journal of Retailing, 64(1), 12–40.
- Carlzon, J. (1987). Moments of Truth. Cambridge, MA: Ballinger.