PurposeMeasuring service quality in higher education is increasingly important for attracting and retaining tuition‐based revenues. Nonetheless, whilst undergraduates have received substantial academic exposure, postgraduate‐based research has been scant. Consequently, the objectives of this paper are threefold: first, to identify the service factors used by postgraduates in their quality evaluations. Second, to analyse the appropriateness of importance‐performance analysis (IPA) in the measurement of service quality and, final, to provide a working example of IPA's application in a UK‐based university.Design/methodology/approachConvergent interviews were used to elicit attributes of service that were deemed important by taught postgraduate students. These findings were then tested using an online survey. Exploratory factor analysis was used to group the service attributes into latent “service factors”. Each service factor was then tested for service quality using Martilla and James's IPA technique.FindingsAbout 20 service attributes were educed from the qualitative stage. From these, four service factors emerged; being, academic, leisure, industry links and cost. Using IPA in a UK university, the findings suggest that the “academic” and “industry links” aspects of service quality are the most critical to postgraduates. The paper's conclusions suggest that IPA is an appropriate tool for measuring service quality in postgraduate education.Practical implicationsThrough the application of the IPA framework presented in this research, practitioners can successfully identify areas of service priority and thus allocate appropriate resources to encourage continuous service improvement.Originality/valueThis research provides a valuable insight into the service quality needs of the UK postgraduate segment and also a potential conceptual framework for policy makers to use when evaluating their service delivery.

No abstract

Purpose-This study aims to investigate how attributes associated with local food (intrinsic product quality; local support) motivate purchase behaviour. Previous research assumes heterogeneity in consumer motivation, but this has never been formally assessed. As such, the influence of local food attributes in motivating product use is integrated into a model in which consumer values and personal characteristics/situational variables are specified as moderators. Design/methodology/approach-Eight hypotheses are tested using data collected from a quota sample of respondents recruited via an online panel of 1,223 shoppers. A three-stage analysis is used using structural equation modelling. Moderation effects are tested using both latent interactions and multiple-group analysis. Findings-Shoppers purchase local food more frequently as a consequence of local support rather than intrinsic product quality. Unpicking these relationships reveal that local support has an amplified effect when local identity is higher, and when the shopper is either female or of an older age (55 years plus). Surprisingly, the influence of intrinsic product quality is equivalent by gender, age and location (rural/urban). Practical implications-Marketers promoting locally produced foods should focus on both the intrinsic attributes of local food as well as the role it plays within the local community. The latter is more likely to be successful with communications aimed at women and older consumers. Originality/value-With previous studies focusing on how local food attributes influence favourable consumer behaviours, the current study unpicks these relationships by examining

Scholars and industry professionals are asking for clarification of the specific firm resources that influence the adoption of environmental sustainable development strategies. This article, set in the context of the Australian wine industry, explores different firm resources that are beneficial for environmental sustainable development and examines the role of management attitudes and norms in moderating this relationship. It establishes which resources SMEs should invest in to be more likely to follow environmental principles. This study reports the findings of a survey of the owner-managers of Australian SME wine producers. It utilises PLS-SEM to analyse the data. Results clearly identify that successful firms that manage their resources more effectively influence the application of environmental behaviour, with one distinct resource significantly influencing the disclosure of such behaviour. A moderating effect is established which supports the notion that pro-environmental decision-making in SMEs is heavily influenced by the attitudes and norms held by management.

No abstract