Conceptual Development in Festival Quality Management: Implications for Product Development and Marketing

Abstract

This paper seeks to explore the trends in the conceptual development of knowledge relevant in festival quality management. There is plethora of literature on festival quality that spans over three decades. However, researchers and practitioners have continued to grapple with trying to understand the why and what of festival quality study in special event tourism management. This taxonomical problem exist probably because of the historical antecedent of service quality research. This paper therefore provides more sight into the meaning, nature and scope of festival quality from research groups and the strategic importance to festival marketing performance.

أثر جودة خدمة مطاعم الوجبات السريعة على القيمة المدركة من العملاء ونيتهم لإعادة الزيارة عبر الدور الوسيط لرضا العملاء

“…According to Parasuraman et al (1988), SQ is the gap between the service that customers anticipate from a service firm and their impression of the service that they receive. The components of fast food restaurants SQ have a significant positive relationship with PV (Carranza et al, 2018;Shahzadi et al, 2018), and the perceived value that is based on SQ may result in CS (Bassey, 2014). This is not unexpected given the well-established association between CS and RI (Yan et al, 2015), as well as PV (Yuksel & Yuksel, 2003).…”

“…Previous research suggests that food quality (Ha & Jang, 2010), SQ (Ryu et al, 2012), and pricing fairness (Ryu & Han, 2010), all have a considerable beneficial effect on CS in the FFRs setting. According to Bassey (2014), perceived pricing fairness boosts CS and loyalty. In a similar vein, Kim et al (2013) confirmed the favorable link between perceived food healthiness and PV in the restaurant context.…”

“…The literature on hospitality has consistently demonstrated the correlation between CS and loyalty, including repurchase intentions, particularly in restaurant environments (Chow et al, 2007). According to Bassey (2014), CS has a positive influence on guest loyalty which motivates guests to repurchase. Han et al (2009) provide empirical evidence that there is a positive relationship between restaurant CS and RI.…”