Enhancing customer satisfaction in the ecuadorian food and beverage delivery sector: a SERVQUAL-Based Analysis

Javier Solano-Solano, Jean Palomeque-Jaramillo, Kevin Zambrano-Zambrano
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Abstract

This paper explores the pivotal role of service quality in shaping customer satisfaction within the context of the Ecuadorian food and beverage delivery sector. Grounded in the SERVQUAL model, this research examines five essential dimensions of service quality: tangibility, reliability, responsiveness, assurance, and empathy. The study employs a quantitative research methodology, utilizing a Likert scale-based questionnaire to collect data from 323 respondents in the provinces of El Oro and Loja. The study reveals substantial positive correlations between all dimensions of service quality and customer satisfaction, underscoring the importance of these dimensions in influencing customer perceptions. A multiple regression analysis demonstrates that each dimension significantly predicts customer satisfaction. Specifically, tangibility, including physical presentation and aesthetics, reliability, emphasizing order accuracy and consistency, responsiveness, focusing on prompt customer service, assurance, which includes employee knowledge and courtesy, and empathy, characterized by personalized attention, all contribute significantly to customer satisfaction. The multiple regression model explains 62.3% of the variance in customer satisfaction. These findings have significant implications for businesses in the Ecuadorian food and beverage delivery sector. They highlight the necessity for companies to prioritize and invest in improving service quality across these dimensions to enhance customer satisfaction and maintain a competitive edge in the market. Staff training and motivation are identified as critical factors in consistently delivering exceptional service in alignment with customer expectations. While the study provides valuable insights, it is essential to acknowledge its geographic limitations, as the research focuses exclusively on two provinces. Future research endeavors should expand the sample size and geographic scope to obtain a more comprehensive understanding of customer preferences and service quality dynamics across various regions and segments of the industry.
提高顾客满意度在厄瓜多尔食品和饮料交付部门:基于服务质量的分析
本文探讨了服务质量在厄瓜多尔食品和饮料交付部门的背景下塑造客户满意度的关键作用。在SERVQUAL模型的基础上,本研究考察了服务质量的五个基本维度:有形性、可靠性、响应性、保证性和同理心。该研究采用定量研究方法,利用基于李克特量表的问卷,从埃尔奥罗省和洛哈省的323名受访者中收集数据。该研究揭示了服务质量的所有维度与客户满意度之间存在实质性的正相关关系,强调了这些维度在影响客户感知方面的重要性。多元回归分析表明,各维度对顾客满意度有显著的预测作用。具体而言,有形性(包括物理呈现和美学)、可靠性(强调订单的准确性和一致性)、响应性(注重及时的客户服务)、保证性(包括员工知识和礼貌)和同理心(以个性化关注为特征)都对客户满意度有显著影响。多元回归模型解释了62.3%的客户满意度方差。这些发现对厄瓜多尔食品和饮料配送行业的企业具有重要意义。他们强调了公司必须优先考虑并投资于提高这些方面的服务质量,以提高客户满意度并保持市场竞争优势。员工培训和激励是始终如一地提供符合客户期望的卓越服务的关键因素。虽然这项研究提供了有价值的见解,但必须承认其地理局限性,因为这项研究只关注两个省份。未来的研究工作应该扩大样本量和地理范围,以更全面地了解不同地区和行业部门的客户偏好和服务质量动态。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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