The Added Value of Web Innovation for Customer Satisfaction: Experiences with a Barbeque Catering Service

M.J.H. van Birgelen, P.W.T. Ghijsen, J. Semeijn

Research output: Contribution to journalArticleAcademicpeer-review

10 Citations (Scopus)

Abstract

Purpose – recent studies have explored the effects of e-service quality on satisfaction and loyalty of online customers by extending and supplementing traditional service quality frameworks. This research proposes a combination of traditional service quality and e-service quality frameworks. The central question focuses on how to assess the added value of the web as a service innovation for a traditional service. The setting of the study is a traditional-style barbeque delivery service with a recently installed advanced web-initiated order entry facility now used by a majority of the customers.design/methodology/approach – an empirical, survey-based cross-sectional study on web-initiated customer experiences of an in-home catering service, involving barbeque food items and cooking equipment.findings – findings indicate that adding an innovative e-channel to a traditional business process does not automatically translate to a higher customer satisfaction. Only limited significant effects were found from online ordering on overall satisfaction in contrast to the effect of traditional service dimensions.research limitations/implications – further research is needed on the joint analysis of e-services and traditional services.practical implications – e-service dimensions appear to have a limited impact on overall satisfaction in a traditional business context.originality/value – this is one of the first empirical studies combining both traditional and e-service dimensions and relating them to customer satisfaction.
Original languageEnglish
Pages (from-to)539-554
JournalManaging Service Quality
Volume15
Issue number6
DOIs
Publication statusPublished - 1 Jan 2005

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