%0 Generic %1 M.2014 %A Koyuncu, M. %A Burke, R. %A Astakhova, M. %A Eren, D. %A Çetin, Hayrullah %D 2014 %J International Journal of Contemporary Hospitality Management %K servant_leadership service_quality competitive_advantage posted_with_chatgpt %P 1083-1099 %R 10.1108/IJCHM-06-2013-0238 %T Servant leadership and perceptions of service quality provided by front-line service workers in hotels in Turkey: Achieving competitive advantage %U https://www.semanticscholar.org/paper/a89739cf28af509ef6690987010866c15b69cbc8 %V 26 %X Purpose – The aim of this article is to examine the relationship of service employees perceptions of servant leadership provided by their supervisors/managers and employee’s reports of service quality provided to clients by their hotels. Design/methodology/approach – Data were collected from 221 frontline employees, a 37 per cent response rate, working in four- and five-star hotels in Cappadocia, Turkey. Previously developed and validated measures of servant leadership (Liden et al., 2008) and service quality (Parasuraman et al., 1988) were used and both were found to be highly reliable in this study. Findings – Respondents were generally young, had relatively short organizational tenure and had high school educations. Respondents having longer organizational tenures and those working in five-star hotels reported lower levels of servant leadership. Longer tenured employees, and males, rated some dimensions of service quality lower as well. Service employees reporting higher levels of servant leadership fr...

@Article{M.2014, abstract = {Purpose – The aim of this article is to examine the relationship of service employees perceptions of servant leadership provided by their supervisors/managers and employee’s reports of service quality provided to clients by their hotels. Design/methodology/approach – Data were collected from 221 frontline employees, a 37 per cent response rate, working in four- and five-star hotels in Cappadocia, Turkey. Previously developed and validated measures of servant leadership (Liden et al., 2008) and service quality (Parasuraman et al., 1988) were used and both were found to be highly reliable in this study. Findings – Respondents were generally young, had relatively short organizational tenure and had high school educations. Respondents having longer organizational tenures and those working in five-star hotels reported lower levels of servant leadership. Longer tenured employees, and males, rated some dimensions of service quality lower as well. Service employees reporting higher levels of servant leadership fr...}, added-at = {2023-12-22T16:43:24.000+0100}, author = {Koyuncu, M. and Burke, R. and Astakhova, M. and Eren, D. and Çetin, Hayrullah}, biburl = {https://www.bibsonomy.org/bibtex/22fa0fbd67a176dafcd1fe9e996f81bd2/muneeb482}, day = 28, description = {This 2014 study by M. Koyuncu et al. examines the impact of servant leadership on service quality and competitive advantage in Turkish hotels.}, doi = {10.1108/IJCHM-06-2013-0238}, interhash = {ccdf46a09035fea8d6c66191c881e00d}, intrahash = {2fa0fbd67a176dafcd1fe9e996f81bd2}, journal = {International Journal of Contemporary Hospitality Management}, keywords = {servant_leadership service_quality competitive_advantage posted_with_chatgpt}, month = {10}, pages = {1083-1099}, timestamp = {2023-12-22T16:43:24.000+0100}, title = {Servant leadership and perceptions of service quality provided by front-line service workers in hotels in Turkey: Achieving competitive advantage}, url = {https://www.semanticscholar.org/paper/a89739cf28af509ef6690987010866c15b69cbc8}, volume = 26, year = 2014 }