Salīdzināt metodes

	LODGSERV Lodging Service Quality Index	DINESERV Restaurant Service Quality Scale
Nozare	Tourism Hospitality	Tourism Hospitality
Saime	Latent structure	Latent structure
Izcelsmes gads	1990	1995
Autors	Bonnie Knutson; Pete Stevens; Colleen Wullaert; Mark Patton; Fumito Yokoyama	Pete Stevens; Bonnie Knutson; Mark Patton
Tips	Multi-item service-quality expectations index	Multi-item perceived service-quality measurement scale
Pirmavots	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.	Stevens, P., Knutson, B., & Patton, M. (1995). DINESERV: A Tool for Measuring Service Quality in Restaurants. Cornell Hotel and Restaurant Administration Quarterly, 36(2), 56-60.
Citi nosaukumi	LODGSERV, Lodging Service Quality Index, Hotel Expectation Service Quality Index, Lodging SERVQUAL	DINESERV, Restaurant Service Quality Instrument, Dining Service Quality Scale, Foodservice SERVQUAL
Saistītās	4	4
Kopsavilkums	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.	DINESERV is a 29-item instrument developed by Stevens, Knutson, and Patton in 1995 to measure perceived service quality in restaurants. It adapts the five generic SERVQUAL dimensions of Parasuraman, Zeithaml, and Berry — tangibles, reliability, responsiveness, assurance, and empathy — to the specific realities of foodservice, where the meal experience blends physical surroundings, the dependability of order delivery, staff attentiveness, the competence and trustworthiness of servers, and individualized care. By administering DINESERV to diners, an operator obtains a structured reading of how customers perceive quality across these dimensions, can locate where the experience falls short, and can prioritize improvements. The scale has become one of the most widely used purpose-built measures of restaurant service quality.