The development of effective customer relationships is widely advocated as a key element of marketing strategies in the service sector. The advantages associated with the development of such relationships are thought to be particularly relevant in the case of services for which credence qualities are high. However, a key feature of most services is customer participation in the production and the delivery of the service. The ability of an organization to develop and maintain a relationship with its customers will be dependent on their willingness to participate. For participation to be worthwhile, customers must perceive that it yields benefits which are greater than those which accrue from non‐participation. Examines the extent to which participation in the banking relationship occurs and the implications of this for quality of service, using evidence from a survey of over 6,000 UK small businesses.
Article navigation
1 April 1996
Research Article|
April 01 1996
Good and bad customers: the benefits of participating in the banking relationship
Christine T. Ennew
Christine T. Ennew
School of Management and Finance, University of Nottingham, UK
Search for other works by this author on:
Publisher: Emerald Publishing
Online ISSN: 1758-5937
Print ISSN: 0265-2323
© MCB UP Limited
1996
International Journal of Bank Marketing (1996) 14 (2): 5–13.
Citation
Ennew CT (1996), "Good and bad customers: the benefits of participating in the banking relationship". International Journal of Bank Marketing, Vol. 14 No. 2 pp. 5–13, doi: https://doi.org/10.1108/02652329610106872
Download citation file:
Suggested Reading
Service failures and recovery in retail banking: the customers’ perspective
International Journal of Bank Marketing (February,2001)
The essence of excellent service
The Antidote (August,1998)
An experimental study of service recovery options
International Journal of Service Industry Management (May,1997)
A trivial pursuit?
Managing Service Quality: An International Journal (March,1993)
Evolving complaint procedures
Managing Service Quality: An International Journal (February,1993)
Related Chapters
Do Customers’ Intrinsic Characteristics Matter in their Evaluations of a Restaurant Service?
Advances in Hospitality and Leisure
A Conceptual Framework of Commercial Hospitality: Perception of Tourists in Thailand and Switzerland
Contemporary Challenges of Climate Change, Sustainable Tourism Consumption, and Destination Competitiveness
Transportation Quality, Customer Satisfaction and Financial Performance
Advances in Management Accounting
Recommended for you
These recommendations are informed by your reading behaviors and indicated interests.
