外文翻译服务质量对马来西亚豪华饭店的研究毕业论文外文文献翻译中英文对照翻译.docx
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外文翻译服务质量对马来西亚豪华饭店的研究毕业论文外文文献翻译中英文对照翻译.docx
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外文翻译服务质量对马来西亚豪华饭店的研究毕业论文外文文献翻译中英文对照翻译
第一部分外文文献原文
中文3190字
标题:
ServiceQuality:
AStudyoftheLuxuryHotelsinMalaysia
During1997until2002,theMalaysianeconomyexperiencedslowergrowthascomparedtopreviousyears.ThiswasduetoglobaleventssuchastheSeptember11attacks,globaleconomiesslowdown,theBalibombings,theSevereAcuteRespiratorySyndrome(SARS),andbirdflu.AllthishadcausedasignificantimpactonthetravelandtourismindustryinMalaysia.
Thenumbersofinboundandoutboundtouristshavebeendecreasingduetoanavoidanceoftravel.TourismarrivalstoMalaysiadroppedfrom13.29millionin2002to10.58millionin2003(fellby20.4%).HoweverthisdecreasewasnotasseriousasthosethatwereexperiencedbysomeofMalaysia’sneighboringcountrieslikeSingaporeandIndonesia.ThiswasperhapsduetotheaggressivepromotionalactivitiesbytheMalaysiaTourismPromotionBoard(TourismMalaysia).TourismMalaysia’saggressivepromotionsandtheeconomicreliefpackageextendedbythegovernmenttotheplayersinthetravelindustryenabledtheindustrytorecoverquitewell.ThepromotionaleffortsofTourismMalaysiaaswellasMalaysia’sincreasinglystrongreputationasacenterforinternationalevents,forexampletheOICConference,theF1GrandPrix,etc.,boostedthesloweconomyandensurethatthebalanceoftourismpaymentsstillremainpositive.Furthermore,duetoBankNegaraMalaysia’spolicyonkeepingtheUS$pegforthepastfewyears,therelativelyweakerMalaysiancurrencyhasbecomeapositivefactorforinboundtourism,whilemakingoutboundtourismmoreexpensive.Atthesametime,domestictourismhasbeensteadilyincreasingovertheperiod,rising11%in2002to22.2milliontrips.ThisisbecauseTourismMalaysiabycarryingoutprogrammessuchasCuti-cutiMalaysiathatareaimedatencouragingdomestictravelhasundoubtedlycontributedtotheincrease(MalaysiaTourismPromotionBoard,2004).
However,thehospitalityindustrythatwasstillexperiencingsevereoversupplyandoccupancyrateshavebeenseverelyaffectedbytheSARSandbirdflucrisis.Industrysalesgrewin2002butexperiencedadrasticdecreasein2003.Theindustrywashighlycompetitiveespeciallywiththeopeningofmorehotels.Thenumberofhotelssupplyhasincreased5.7%andthenumberofhotelroomssupplyhasincreased4.4%fromyear2001toyear2002(MalaysiaTourismPromotionBoard,2004).However,theyear2004beganonanencouragingandpositivenote.InJanuary,Malaysiasawthearrivalsof1.4milliontourists,whichwasthehighestmonthlyarrivalinthehistoryoftheindustry(TheStar,20March2004).Furthermore,hotelsinKualaLumpurrecordedanaverageoccupancyof61%forJanuary2004(TheStar,25March2004)andtouristarrivalstoMalaysiaareexpectedtoincreaseby6.9%to14.3millionby2005(TheStar,20March2004).
ThemainconcernfortheMalaysianAssociationofHotels(MAH)foryear2004wastheissueofrecognitionofhotelworkersasprofessionals.TheMalaysianAssociationofHotelsTrainingandEducationCentreisnowworkingtowardspromotingregulartrainingandenhancingtrainingprogrammesforhotelworkerssothattheywouldberecognizedasprofessionalsandincreasetheservicequality(TheStar,25March2004).
HotelClassification
Historically,hotelclassificationsystemswereformedtoensuresafeandreliablelodgingandfoodfortravelersatatimewhenveryfewsuchtrustworthyestablishmentsexisted.Inthepastfiftyyears,hospitalityhasreachedthestatusofamatureindustrywiththeunprecedentedgrowthofinternationaltourism.Asaresult,thefocusofhotelclassificationsystemshasshiftedfromconsumerprotectiontoconsumerinformation.Presently,standardizationandcompetitivemarketingofhotelservicestoforeigncustomersandtouristprofessionalshaveappearedasdrivingforcesforinstitutingalocalornationalhotelclassificationsystem(WTOandIH&RA,2004).AccordingtoaresearchstudybyWorldTourismOrganization(WTO)andInternationalHotel&RestaurantAssociation(IH&RA)(2004),themostwidelyusedgraphicalsymbolinhotelclassificationisthestar.Theclassificationsystemsaremostlysetupbythecountries’governments,andtheTourismBoardandestablishmentsareonlyconsulted.Subsequently,theyareadoptedintotheTourismLaw,theStateConstitutionorregionalconstitutions.
InMalaysia,theofficialhotelclassificationsystemisenforcedbyMinistryofCulture,ArtsandTourismMalaysiaanditisamandatorysystem.Itisnecessaryforahoteltobeclassifiedbeforeitcanobtainlicense/permission/registrationtooperate.TheclassificationauthorityinMalaysiaisapanelsetupundertheMinistryofCulture,ArtsandTourismMalaysia,whichconsistsofministryofficialsandmembersfromnon-governmentalorganizations,suchashotelassociations,touroperatorassociationsandotherrelevantgovernmentagencies(WTOandIH&RA,2004).Therearetwohotelclassificationschemes,namelytheStarRating(fromone-tofive-star),andtheOrchidRating(fromone-tothree-orchid).TheMinistryofCulture,ArtsandTourismMalaysiaintroducedtheOrchidClassificationSchemeinordertoaccommodatethosehotelssuchasbedsandbreakfast,inns,boardinghouses,resthousesandlodginghouses,whichdonotqualifyforanyStarRating(MinistryofCulture,ArtsandTourismMalaysia,nodate).
Inthisresearch,focuswasgiventotheluxuryhotels.Onlythosehotelsratedfour-star(4S)orfive-star(5S)wereincludedintheresearchstudy.
InfluenceofServiceQualityinHospitality
King(1995)mentionedthathospitalityinthecommercialsettingisaspecifickindofrelationshipbetweenindividuals,whichinthiscontextisthehospitalityserviceproviderandcustomer.Inthisrelationship,thehostunderstandstheneedsandwantsofthecustomer,whichgivepleasuretothecustomerandenhancehisorherwellbeingandcomfort.Thehostwilldeliverwithgenerousandflawlessface-to-faceinteractions.Theobjectiveistoenhanceguestsatisfactionanddeveloprepeatbusiness.
Kandampully(2000)revealedthatservicequalityiscrucialtothesuccessofanyserviceorganization.Asthecustomersparticipateintheproductionandconsumptionofservices,theyinteractcloselywithvariousaspectsoftheorganization.Thisinsideknowledgegivesthemtheopportunitytoassesscriticallytheservicesprovided,inparticularthequalityofservice.Customerswillassessservicequalitybycomparingtheservicetheygetwiththeservicetheydesire.Hence,servicequalityplaysacriticalroleinaddingvaluetotheoverallserviceexperience.Sincesuperiorqualityisoneofthecrucialfactorswithinthecontrolofthehospitalityserviceprovider,Lee,Barker,&Kandampully(2003)suggestedthatenhancingthequalityofserviceatalllevelsofservicedeliveryhasthereforebecomemandatoryfororganizationsurvival.
ThepurposeofthisstudyisthereforetoassesstheexpectationsandtheperceptionsofservicequalitydimensionsinMalaysia’sluxuryhotelsfromthehotelcustomers’perspectivebyapplyingamodifiedversionoftheSERVQUALmodel(Parasuraman,Zeithaml,andBerry,1988).Thisstudyhasthefollowingobjectives:
todeterminetheservice-qualityattributesthatconstitutefundamentalservice-qualitydimensionsinevaluatinghoteloperators;
toexamineandtocomparerelativeimportanceattachedbycustomersintermsoftheirexpectationsandperceptionsby
typeofhotels(four-starorfive-starhotels);and
toidentifytheroleofservicequalitytowardscustomersatisfactioninthehospitalityindustry.
LITERATUREREVIEW
ConceptofService
Forthelasttwodecades,economieshaveexperiencedanextensivesocialandeconomictransformationglobally.Oneofthemostsignificantofthesechangesistheincreasedrateofspendingonservices.Serviceindustriesareleadingtheeconomy.Serviceslieatthehuboftheeconomicactivityofsocietyandarelinkedcloselywithmanyothersectorsoftheeconomy(Kandampully,2000).Servicesarenotlimitedtotheserviceindustries,forexample,amanufacturerlikeIBMcanbehighlyinvolvedintheservicebusiness.Servicesaredeeds,processesandperformance.Thebroaddefinitionofservicessuggestedthatintangibilityasakeyfactorofdecidingwhetheranofferingisaservice(ZeithamlandBitner,2003).
Servicesaregenerallydescribedintermsoffouruniquecharacteristics,namelyintangibility,inseparability,heterogeneity,andperishability.Intangibilitycanbedefinedassomethingthatcannotbetouched,seen,tasted,heard,orfeltinthesamemannerinwhichgoodscanbesensed(GrothandDye,2000).Ithasbeensaidthatintangibilityisthesinglemostimportantdifferencebetweenproductsandservices(Santos,2002).Duetotheintangibilitycharacteristicofservices,thefirmmayfindithardtounderstandhowconsumersperceivetheirserviceandevaluateservicequality(Parasuraman,Zeithaml,andBerry,1985).
Servicespossesstheinseparabilitycharacteristicsincetheserviceproviderusuallycreatesorperformstheserviceatthesametimeasthefullorpartialconsumptionoftheservicetakeplace.Theconversionishighlyvisibleanditisnotpossiblefortheserviceprovidertohideanymistakeorqualityshortfall.Furthermore,theinvolvementofthecustomerinthedeliveryprocessintroducesanadditionalfactor,whichcausestheserviceproviderstohavelittleornodirectcontrolovertheserviceexperience(Ghobadian,Speller,andJones,1994).Withthiscondition,theconsumer’sinputbecomesvitaltothequalityofserviceperformance(Parasuraman,Zeithaml,andBerry,1985).Therearehighdegreesofvariabilityintheperformanceofservices.Services
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- 外文 翻译 服务质量 马来西亚 豪华 饭店 研究 毕业论文 文献 中英文 对照