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Copyright of Mugla Sitki Kocman University Journal of Social Sciences is the property of Mugla Sitki Kocman University, Institute of Social Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The purpose of this study is to test the research model and to explore the influencing factors on customer satisfaction through service quality based on the data obtained from readymade garment purchasers who are shopping from web sites. The research model was set up through the previous literature. The model was tested by Structural Equation Modelling. A survey was made on the customers who are living in the Eastern Black Sea Region. With the results of this research, firms that have been building or re-editing their websites get information on factors that will lead them to increase their brand loyalty. [ABSTRACT FROM AUTHOR]

There are numerous factors effecting customers' satisfaction perceptions of service quality in catering services. Among these factors, price, service quality, food quality and physical environment are the most significant factors influencing service quality perceptions. In this study, we administered a survey to better understand the possible influence of mentioned four factors on service quality perceptions of students at a university cafeteria. The underlying dimensions of service quality have been investigated by using Exploratory Factor Analysis (EFA) technique. Finally, a service quality instrument has been proposed by classifying service quality perceptions under two main dimensions by EFA. [ABSTRACT FROM AUTHOR]

The major objective of the research is to determine the crucial elements that the local tourists attribute importance to in their decision processes regarding their holidays such as facilities, location and resources of the destination and the tourism services that are provided, while asserting how much they are satisfied in terms of these elements regarding the Edremit destination. As the initial step of the research, the literature was browsed in order to understand the elements that the tourists take into consideration while making a decision on their holiday and their satisfaction levels. The survey obtained in the related literature was used to gauge the importance and satisfaction levels of the tourists. Then the data acquired were analyzed with descriptive statistics and were interpreted by making a distribution on the model developed by Yang (2003a). Both similarities and differences were detected in some elements of the survey, according to the local tourists' importance and satisfaction. Also some significant insufficiencies in some elements were defined regarding Edremit. If the destination managers and stakeholders take the results of the importance-satisfaction analysis, then the performance of the destination in terms of tourist satisfaction would increase. It is obvious that these findings shall be tested and updated with other researches in the coming period. [ABSTRACT FROM AUTHOR]

In our day, getting quality service, spending good time and leaving the management with good feelings have importance both from the point of customers and from the point of reataurant managements. In this study, attempting to determine experiences which restaurant businesses having or not having understanding of institutional management let their experiences on customers live and the effect of these experiences on customer satisfaction is carried. 409 people are reached. When looked at the attendees answers, it is come out that 34,2% of the attendees have the habit of eating out once or twice a week, 24,2% of them three or four times a week and 24% of them five times a week. It is determined that restaurant type atendees prefer most is the restaurant and cafe having the understanding of institutional management with 65,5%. In the study, not having institutional identity restaurants satisfy their consumers more with the product they offer according to the price and that service is more attentive and their personnel are more relevant. It is determined that experiences lived by the restaurants are at the dimension of perpective and operational experiences. It will be important restaurants making studies about letting their customers live experiences at the sensational, intellectual and relational dimension, too. [ABSTRACT FROM AUTHOR]

Store employees and store crowding affect purchasing behavior and consumption experience of consumers during shopping. The purpose of this study is to explain the impact on consumer satisfaction and emotion during shopping experience of consumers of in-store atmosphere's social dimension. Consumption emotions were based on Richins's (1997) Consumption Emotion Set. The study was empirically supported the data obtained by questionnaire study via convenience sampling through coming for clothes shopping mall. Exploratory factor analysis was conducted to consumption emotion set and store's social dimension and then confirmatory factor analysis was applied and was evaluated reliability and validity of the scales. The research hypotheses were tested via SEM. The findings indicate that affect to consumer emotions and satisfaction of store's social dimension. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Textiles & Engineers / Tekstil ve Mühendis is the property of Union of Chambers of Turkish Engineers & Architects, Chamber of Textile Engineers and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Global competition conditions force companies to be better than their competitors in terms of service quality, flexibility, individual products and quick response. Companies competing on nonfinancial factors, need information about how well they operate in these areas. In this study, lean performance measures proposed for lean manufacturing firms are summarized and results of survey about opinions of lean manufacturing firms' accounting departments on performance measures are given. According to the survey, accounting departments were found to be consensus in; performance measures should be simple, easy to understand and implement; presented timely in a visual way. And new performance measurement system, which measure on-time delivery, product quality and customer satisfaction is needed to develop, were also agreed upon. [ABSTRACT FROM AUTHOR]

Purpose of the Study: This study was done to identify the perceptions and expectations of Fitness Center customers for service quality and to examine whether their service expectations differ or not with respect to some demographic variables. Method: SQAS (Service Quality Assessment Scale) instrument, which was developed by Lam, Zhang and Jensen (2005), was used as a means to collect data to measure the service quality of Fitness Centers. The data used in the research were obtained from the customers (n=203) of a Fitness Center in Turkey. Internal consistency of the measure was tested by Cronbach Alpha method and reliability coefficients of the dimensions were seen over 0.70. Gap Model (Parasuraman, Zeithaml and Berry, 1988) was used to assess the service quality and thus the gaps were identified by subtracting the perception scores from the expectation scores. The inter-group differences were compared with paired-samples t test and independent-samples t test. Findings and Results: The findings obtained indicated a gap of 0,24 units between the service perceived and the service expected and a meaningful difference at p<0,001 level. When assessed in terms of dimensions, a negative gap was identified in all dimensions. It was seen that "Staff" dimension had the minimum gap with -0,06 unit and "Locker Room" dimension had the maximum gap with -0,47 unit. All these negative indicators were pointing out that the expectations of the Fitness Center customers were not met completely. On the other hand, according to the results obtained by comparison of the service quality, as sex, it was identified that female customers had more expectations than the male customers (p<0,001). To sum up, for fulfilment of customers' expectations, what the Fitness Center must primarily do are to measure service quality periodically, to improve service quality starting from the dimensions with the least quality levels in case of negative gaps, and thus achieve customers' satisfaction. [ABSTRACT FROM AUTHOR]