Search results

The purpose of this paper is to identify and evaluate the practices hoteliers use to design their hotel web sites. It argues that hoteliers provide groups of relative information services, they provide them in different degrees of occurrence, and some of them being significant are not provided to meet the customers' demands, while others are provided regardless of their low perceived significance.

This work distinguishes groups of information services according to their occurrence and significance. The content of 798 Greek hotel web sites is recorded using the frequencies of 66 information features. Also a sample of 17 users provides the significance ratings of the information features.

Greek hotel web sites are primarily designed to serve as electronic brochures and, while they generally satisfy most of the users' needs, they partly serve as online transactions media, a function considered significant.

Identifies and rates the rendered groups of related information services at hotel web sites.

Enables hoteliers and web designers to evaluate significant web sites' characteristics.

Environmental awareness has significant impact on hotel selection. As hotel customers’ become more ecologically conscious tend to prefer hotels that have environmental policies in place. The purpose of this paper is to examine customers’ perceptions of what a green hotel should do or should be and exploring intentions to choose a green hotel.

An empirical research study was conducted using an online survey. The questionnaire used investigates what a green hotel should do or should be environmental concerns, eco-friendly attitudes, eco-friendly activities, awareness, overall image, intention to pay more and intention to visit a green hotel. In total, 159 completed and usable questionnaires were received.

Findings reveal that potential customers’ are highly environmentally conscious. However, they are not fully aware about green hotels and do not always intent to visit a green hotel, or are willing to pay more.

Hotel customers’ perceptions towards intention to visit a green hotel are different among various ages and geographic locations. Thus, the study focuses on perceptions of Generation Y in Greece. Hotel managers should be aware of customers’ buying behaviour towards green practices and communicate more, green hotel practices.

The purpose of this paper is to investigate the idea of internal service quality in public organizations. An attempt is made to determine the key elements that define the concept of internal service quality and to identify the factors that support the attainment of high levels of internal quality. Internal service quality refers to the quality of services offered between units and/or employees within an organization and achieving internal quality in public authorities can contribute to the sustainability of the public sector.

A survey was conducted among administrative staff of the publicly owned Greek Higher Education Institutions. The research instrument uses a three-level approach on internal service quality: individual, departmental and organizational. The model was tested using exploratory and confirmatory factor analysis.

Findings reveal a five-factor structure of internal service quality by adding the factors of interdepartmental quality and the human aspect of internal service provision. Analysis of the data suggests that internal service quality is dependent on the level of responsibility of the respondent’s job.

There is evidence that the individual internal service quality factor needs to be enhanced with more items. In addition, in order to gain generalizable results, further research should be conducted in various types of public organizations.

This study examines a questionnaire that evaluates internal service quality and proposes a basic five-factor model for estimating this type of service quality. It also triggers the use of internal service quality theory within public sector organizations.

This research aims to convert the traditional teacher–student models, in which teachers determine the learning resources, into a flexible structure and an active learning environment so that students can participate in the educational processes and value co-creation in virtual academic learning environments (VALEs).

Mixed-methods (qualitative–quantitative) approach has been used. First, to develop the primary framework, papers were content-analyzed. Then, to validate the results of the content analysis, responses of the questionnaires distributed among students and teachers at five virtual universities in Iran were analyzed.

VALEs have the value co-creation potential. The students and teachers in this sample identified and confirmed three dimensions including partnership requirements (including organizational capabilities, structural requirement, individual competencies, motivational factors and resources), collaborative learning services (including IT infrastructure, common services and educational services) and social networks. The foundation of value co-creation is a partnership requirement. Collaborative learning services are flexible services that redesign methods and curriculum and promote deep learning among students. In addition, the wide use of social networks enables dialogue, communication, participation and establishment of virtual learning groups.

By means of the suggested framework, it is possible to achieve value co-creation in VALEs.

The paper presents outcomes of the research that is focused on technical, human and organizational aspects for value co-creation in VALEs that have not been much discussed previously.