______ dimension of service quality refers to the employees’ knowledge and courtesy and their ability to inspire trust and confidence.

Related MCQs

• The ability of the service provider and his employees to use their knowledge and courteous behavior to instill trust and confidence in customers regarding the service is referred to as: -
• Successful service companies focus their attention on both their customers and their employees.They understand ___________________, which links service firm profits with employee
• The Perceived Service Quality means that the perceived or experienced service is not consistent with the expected service. This gap results in the following: Which one is NOT true?
• The Perceived Service Quality means that the perceived or experienced service is not consistentwith the expected service. This gap results in the following: Which one is NOT true?
• The ability of the service provider to accurately perform the promised service is referred to as: -
• In the absence of a physical product, service providers need to consider the use of______________ that enable customers to make a judgment on the service quality.
• In the absence of a physical product, service providers need to consider the use of ______ that enable customers to make a judgment on the service quality.
• A service organization can deliver quality service to its customers if it follows a systematic method in identifyingthecustomers‘ needs. Christopher Lovelock suggested that the various supplementary services offered acrossvarious industries can be grouped into eight categories. Which of the following is not one of these categories?
• Part of the problem when transforming from full-service to self-service is that businesses tend toforget why customers might prefer using full-service options in the first place. This is consistent withwhich of the following guidelines for increasing customer participation:
• A customer comes to a restaurant and demands a table facing the street which is alreadyoccupied for the evening. The Floor Manager’s ability to deal with the customer is anexample of the restaurant’s ability in: