手法を比較

	LODGSERV Lodging Service Quality Index	HISTOQUAL Heritage Service Quality Scale
分野	Tourism Hospitality	Tourism Hospitality
系統	Latent structure	Latent structure
提唱年	1990	2000
提唱者	Bonnie Knutson; Pete Stevens; Colleen Wullaert; Mark Patton; Fumito Yokoyama	Isabelle Frochot; Howard Hughes
種類	Multi-item service-quality expectations index	Multi-item perceived service-quality measurement scale
原典	Knutson, B., Stevens, P., Wullaert, C., Patton, M., & Yokoyama, F. (1990). LODGSERV: A Service Quality Index for the Lodging Industry. Hospitality Research Journal, 14(2), 277-284.	Frochot, I., & Hughes, H. (2000). HISTOQUAL: The development of a historic houses assessment scale. Tourism Management, 21(2), 157-167.
別名	LODGSERV, Lodging Service Quality Index, Hotel Expectation Service Quality Index, Lodging SERVQUAL	HISTOQUAL, Historic Houses Assessment Scale, Heritage Attraction Service Quality Scale, Heritage Visitor Service Quality
関連	4	4
概要	LODGSERV is a 26-item index developed by Knutson, Stevens, Wullaert, Patton, and Yokoyama in 1990 to measure consumers' expectations of service quality in the hotel experience. Building directly on the SERVQUAL framework, it organizes lodging expectations into the five generic service-quality dimensions — tangibles, reliability, responsiveness, assurance, and empathy — and was reported with a high internal-consistency reliability of 0.92. LODGSERV was one of the first industry-specific adaptations of SERVQUAL and served as the methodological forerunner to the restaurant-focused DINESERV from the same research group. It gives hoteliers a validated way to capture what guests expect from a stay and to structure those expectations for comparison with delivered performance.	HISTOQUAL is a service-quality assessment scale developed by Isabelle Frochot and Howard Hughes in 2000 specifically for historic houses and, by extension, heritage attractions. Recognizing that the generic SERVQUAL model did not fully capture the heritage visitor experience, the authors retained three SERVQUAL dimensions — tangibles, responsiveness, and empathy — and added two dimensions specific to the heritage context: communications (the quality of interpretation, signage, and information) and consumables (the supporting facilities such as catering, shops, and amenities). The result is a five-dimension instrument that measures perceived service quality at heritage sites in terms that matter to visitors, from the condition and atmosphere of the property to how well its story is told and how comfortable the visit is.