Article navigation
Volume 1, Issue 4
1 April 1991
This article was originally published in
Managing Service Quality
Managing Service Quality Cover Image for Volume 1, Issue 4
Review Article| April 01 1991

Club Med goes for quality

ANNA KOCHAN
Search for other works by this author on:
This Site
PubMed
Google Scholar
Author & Article Information
Publisher: Emerald Publishing
Online ISSN: 1758-8030
Print ISSN: 0960-4529
© MCB UP Limited
1991
Managing Service Quality: An International Journal (1991) 1 (4): 229–231.
https://doi.org/10.1108/eb006138

At the heart of Club Med's quality policy is the integration of customers and employees . This not only avoids the classic guest/staff relationship, but helps employees to pin‐point potential customer complaints and to evolve future quality standards.

This content is only available via PDF.
© MCB UP Limited
1991
You do not currently have access to this content.
Don't already have an account? Register

Purchased this content as a guest? Enter your email address to restore access.

Pay-Per-View Access
$41.00
Rental
This article is also available for rental through DeepDyve. Read this now at DeepDyve
215 Views

New and popular articles

Behind the hype: unfulfilled promises and social consequences of the sharing economy
Taking the pulse of service ecosystems: exploring viability through valences and forms of becoming
Customer-perceived supplier innovativeness in B2B services: evaluative cues across ecosystem interactions
Resilience in service innovation ecosystems: adaptive capacities, co-creation and institutional agility amid external shocks

Suggested Reading

Training program engages employees at Hand Picked Hotels: Staff turnover falls and satisfaction increases
Human Resource Management International Digest (August,2011)
Air the anger: investigating online complaints on luxury hotels
Journal of Hospitality and Tourism Technology (July,2012)
The origins of British cybernetics: the Ratio Club
Kybernetes (March,2011)
Process‐oriented measurement of service quality: Applying the sequential incident technique
European Journal of Marketing (February,1997)
Creation of value for business from the importance-performance analysis: the case of health clubs
Measuring Business Excellence (July,2019)

Related Chapters

An Analysis of the Strategic Approach Used by Resort Mini-Clubs to Educate Children about Responsible Tourism
Children in Sustainable and Responsible Tourism
Entrepreneurship Clubs and Societies: Learning Benefits in Practice
Extracurricular Enterprise and Entrepreneurship Activity: A Global and Holistic Perspective
MARKETING TO LODGING, FOOD SERVICE AND CLUB CONSUMERS IN THE FUTURE: A DELPHI STUDY TO PREDICT MARKETING MANAGEMENT IN 2007
Advances in Hospitality and Leisure

Recommended for you

These recommendations are informed by your reading behaviors and indicated interests.

Cited By

Google Scholar
This Feature Is Available To Subscribers Only

or Create an Account

Close Modal
Close Modal