Updated Bibliographic Review About the Hotel Service (2018)
This article deals with an updated bibliographical revision on the main theoretical conceptions of the hotel service, that reaches until the year 2018. Physical and digital publications have been included, coming from books, theses and scientific articles, related to it. It was proposed as...
| Autores: | , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2019 |
| País: | Ecuador |
| Institución: | Universidad Técnica Estatal de Quevedo |
| Repositorio: | Revista Ciencias Sociales y Económicas |
| Idioma: | inglés español |
| OAI Identifier: | oai:revistas.uteq.edu.ec:article/283 |
| Acceso en línea: | https://revistas.uteq.edu.ec/index.php/csye/article/view/283 |
| Access Level: | acceso abierto |
| Palabra clave: | MARKETING TURÍSTICO CALIDAD DE SERVICIO SERVICIO HOTELERO TOURISTIC MARKETING QUALITY SERVICE HOTEL SERVICE |
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Updated Bibliographic Review About the Hotel Service (2018) Revisión Bibliográfica Actualizada sobre el Servicio Hotelero (2018) |
| title |
Updated Bibliographic Review About the Hotel Service (2018) |
| spellingShingle |
Updated Bibliographic Review About the Hotel Service (2018) Angamarca Izquierdo, Guillermo MARKETING TURÍSTICO CALIDAD DE SERVICIO SERVICIO HOTELERO TOURISTIC MARKETING QUALITY SERVICE HOTEL SERVICE |
| title_short |
Updated Bibliographic Review About the Hotel Service (2018) |
| title_full |
Updated Bibliographic Review About the Hotel Service (2018) |
| title_fullStr |
Updated Bibliographic Review About the Hotel Service (2018) |
| title_full_unstemmed |
Updated Bibliographic Review About the Hotel Service (2018) |
| title_sort |
Updated Bibliographic Review About the Hotel Service (2018) |
| dc.creator.none.fl_str_mv |
Angamarca Izquierdo, Guillermo Díaz González, Yelenis Martínez Martínez, Carlos |
| author |
Angamarca Izquierdo, Guillermo |
| author_facet |
Angamarca Izquierdo, Guillermo Díaz González, Yelenis Martínez Martínez, Carlos |
| author_role |
author |
| author2 |
Díaz González, Yelenis Martínez Martínez, Carlos |
| author2_role |
author author |
| dc.subject.none.fl_str_mv |
MARKETING TURÍSTICO CALIDAD DE SERVICIO SERVICIO HOTELERO TOURISTIC MARKETING QUALITY SERVICE HOTEL SERVICE |
| topic |
MARKETING TURÍSTICO CALIDAD DE SERVICIO SERVICIO HOTELERO TOURISTIC MARKETING QUALITY SERVICE HOTEL SERVICE |
| description |
This article deals with an updated bibliographical revision on the main theoretical conceptions of the hotel service, that reaches until the year 2018. Physical and digital publications have been included, coming from books, theses and scientific articles, related to it. It was proposed as specific objectives to conceptualize: 1. The hotel service, 2. Characteristics of the hotel services and 3. Elements of the hotel service. The following conclusions were reached: hotel service is that aimed at providing temporary accommodation, through the interrelation between the client and the service employees, the physical resources or products and the systems of providing services, according to processes, procedures and behaviors, that generate additional services such as food, beverages and entertainment, communication, among others, whose purpose is to provide satisfaction according to the needs and desires of customers: the characteristics of the hotel service are: intangibility, inseparability, heterogeneity, perishability, integrality, seasonality, geographic origin of the clients, the plurality of communication channels, philosophy 24/365 and consumption of the service in the place of production; The elements of the hotel servucción are: the system of internal organization, the physical support and the personnel in contact, the client, the other clients and the service. |
| publishDate |
2019 |
| dc.date.none.fl_str_mv |
2019-06-30 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo evaluado por pares |
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article |
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publishedVersion |
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https://revistas.uteq.edu.ec/index.php/csye/article/view/283 10.18779/csye.v3i1.283 |
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https://revistas.uteq.edu.ec/index.php/csye/article/view/283 |
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10.18779/csye.v3i1.283 |
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eng spa |
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eng spa |
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https://revistas.uteq.edu.ec/index.php/csye/article/view/283/279 https://revistas.uteq.edu.ec/index.php/csye/article/view/283/619 |
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https://creativecommons.org/licenses/by-nc-sa/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by-nc-sa/4.0 |
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application/pdf text/html |
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Universidad Técnica Estatal de Quevedo |
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Universidad Técnica Estatal de Quevedo |
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Social and Economics Science; Vol. 3 No. 1 (2019): Social Science and Economics (January to June 2021); 73-95 Ciencias Sociales y Económicas; Vol. 3 Núm. 1 (2019): Ciencias Sociales y Económicas (Enero a Junio 2019); 73-95 Ciências Sociais e Econômicas; v. 3 n. 1 (2019): Ciencias Sociales y Económicas (Enero a Junio 2019); 73-95 2588-0594 2588-0586 10.18779/csye.v3i1 reponame:Revista Ciencias Sociales y Económicas instname:Universidad Técnica Estatal de Quevedo instacron:UTEQ |
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Universidad Técnica Estatal de Quevedo |
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UTEQ |
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UTEQ |
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Revista Ciencias Sociales y Económicas |
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Revista Ciencias Sociales y Económicas |
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Revista Ciencias Sociales y Económicas - Universidad Técnica Estatal de Quevedo |
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Updated Bibliographic Review About the Hotel Service (2018)Revisión Bibliográfica Actualizada sobre el Servicio Hotelero (2018)Angamarca Izquierdo, GuillermoDíaz González, YelenisMartínez Martínez, CarlosMARKETING TURÍSTICOCALIDAD DE SERVICIOSERVICIO HOTELEROTOURISTIC MARKETINGQUALITY SERVICEHOTEL SERVICEThis article deals with an updated bibliographical revision on the main theoretical conceptions of the hotel service, that reaches until the year 2018. Physical and digital publications have been included, coming from books, theses and scientific articles, related to it. It was proposed as specific objectives to conceptualize: 1. The hotel service, 2. Characteristics of the hotel services and 3. Elements of the hotel service. The following conclusions were reached: hotel service is that aimed at providing temporary accommodation, through the interrelation between the client and the service employees, the physical resources or products and the systems of providing services, according to processes, procedures and behaviors, that generate additional services such as food, beverages and entertainment, communication, among others, whose purpose is to provide satisfaction according to the needs and desires of customers: the characteristics of the hotel service are: intangibility, inseparability, heterogeneity, perishability, integrality, seasonality, geographic origin of the clients, the plurality of communication channels, philosophy 24/365 and consumption of the service in the place of production; The elements of the hotel servucción are: the system of internal organization, the physical support and the personnel in contact, the client, the other clients and the service.Este artículo aborda una revisión bibliográfica actualizada sobre las principales concepciones teóricas del servicio hotelero, que alcanza hasta el año 2018. Se han incluido publicaciones físicas y digitales, provenientes de libros, tesis y artículos científicos, relativos a él. Se propuso como objetivos específicos conceptualizar: 1. El servicio hotelero, 2. Características de los servicios hoteleros y 3. Elementos de la servucción hotelera. Se arribó a las siguientes conclusiones: servicio hotelero es un conjunto de actividades destinadas a brindar alojamiento temporal, a través de la interrelación entre el cliente y los empleados de servicio, los recursos físicos o productos y los sistemas de brindar servicios, según procesos, procedimientos y comportamientos, que generan servicios adicionales como alimentación, bebidas y entretenimiento, comunicación, entre otros, cuya finalidad es proporcionar satisfacción acorde a las necesidades y deseos de los clientes; las características del servicio hotelero son: intangibilidad, inseparabilidad, heterogeneidad, perecibilidad, integralidad, estacionalidad, origen geográfico de los clientes, la pluralidad de canales de comunicación, filosofía 24/365 y consumo del servicio en el lugar de producción; los elementos de la servucción hotelera son: el sistema de organización interna, el soporte físico y el personal en contacto, el cliente, los demás clientes y el servicio.Universidad Técnica Estatal de Quevedo2019-06-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArtículo evaluado por paresapplication/pdftext/htmlhttps://revistas.uteq.edu.ec/index.php/csye/article/view/28310.18779/csye.v3i1.283Social and Economics Science; Vol. 3 No. 1 (2019): Social Science and Economics (January to June 2021); 73-95Ciencias Sociales y Económicas; Vol. 3 Núm. 1 (2019): Ciencias Sociales y Económicas (Enero a Junio 2019); 73-95Ciências Sociais e Econômicas; v. 3 n. 1 (2019): Ciencias Sociales y Económicas (Enero a Junio 2019); 73-952588-05942588-058610.18779/csye.v3i1reponame:Revista Ciencias Sociales y Económicasinstname:Universidad Técnica Estatal de Quevedoinstacron:UTEQengspahttps://revistas.uteq.edu.ec/index.php/csye/article/view/283/279https://revistas.uteq.edu.ec/index.php/csye/article/view/283/619https://creativecommons.org/licenses/by-nc-sa/4.0info:eu-repo/semantics/openAccess2022-02-15T21:58:05Zoai:revistas.uteq.edu.ec:article/283Portal de revistashttps://revistas.uteq.edu.ec/index.php/csye/Universidad públicahttp://www.uteq.edu.ec/https://revistas.uteq.edu.ec/index.php/csye/oai2588-05942588-0586opendoar:2022-02-15T21:58:05falsePortal de revistashttps://revistas.uteq.edu.ec/index.php/csye/Universidad públicahttp://www.uteq.edu.ec/https://revistas.uteq.edu.ec/index.php/csye/oai2588-05942588-0586opendoar:2022-02-15T21:58:05Revista Ciencias Sociales y Económicas - Universidad Técnica Estatal de Quevedofalse |
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15,301629 |