2021
DOI: 10.1108/ijqss-05-2020-0078
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Service workers and “difficult customers”: quality challenges at the front line

Abstract: Purpose The purpose of this paper is to contribute to the literature on service quality and value co-creation and co-destruction by unpacking the phenomenon described as “difficult customers”, which has many associated costs for service organizations. The paper examines how frontline service employees make sense of and react to client behaviors that disrupt service processes. Design/methodology/approach This is a qualitative study with 128 frontline workers, who were interviewed about their perceptions, expl… Show more

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Cited by 10 publications
(9 citation statements)
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“…Accounting firms, like other service providers, need to understand what influences customer satisfaction, that is, the customer’s assessment of the service received (Gal et al , 2021). Some authors have cited service quality as a driver of satisfaction and show it as an antecedent of customer satisfaction (Gounaris et al , 2007; Stein and Ramaseshan, 2015; Zeithaml et al , 1996).…”
Section: Introductionmentioning
confidence: 99%
“…Accounting firms, like other service providers, need to understand what influences customer satisfaction, that is, the customer’s assessment of the service received (Gal et al , 2021). Some authors have cited service quality as a driver of satisfaction and show it as an antecedent of customer satisfaction (Gounaris et al , 2007; Stein and Ramaseshan, 2015; Zeithaml et al , 1996).…”
Section: Introductionmentioning
confidence: 99%
“…Taken together, the coordinated application of sensemaking and sensegiving perspectives can enable service organizations to better cope with the complex emotional, cognitive, and decision burdens inherent in dealing with service recovery with customer-related issues. (Gal et al 2021).…”
Section: • Frontline Staffingmentioning
confidence: 99%
“…Employees participate in job crafting to better the person-job fit between job features and their skills, requirements, and preferences due to the evolving nature of work (Tims et al, 2012). On the one hand, service staff frequently contact unpleasant and aggressive customers, and these encounters can have a detrimental effect on them (Gal et al, 2021;Lee, 2022). However, the quality of the service staff directly reflects the level of the entire business and the customer's subsequent service experience (Siddiqi, 2015).…”
Section: Kitchen and Service Employees And Job Crafting Behaviourmentioning
confidence: 99%