Consumer Behaviour In Services Chapter 2nd
Consumer Behaviour Service Differences
Intangibility problem
Consumer involvement
Perceived Risk Sources of Information
Consumer Evaluation Processes for Services
Search Qualities attributes a consumer can determine prior to purchase of a product Experience Qualities attributes a consumer can determine after purchase (or during consumption) of a product Credence Qualities characteristics that may be impossible to evaluate even after purchase and consumption
Continuum of Evaluation for Different Types of Products
Most Goods
Easy to evaluate
Most Services
Difficult to evaluate
High in search qualities
High in experience High in credence qualities qualities
Services - Decision Making Process
Need awareness Information search
Memory
Memory
Evaluation of service suppliers
Future Intentions
Evaluation Service delivery
Request service
Categories in Consumer Decision-Making and Evaluation of Services
Use of personal sources Perceived risk
Information Search
Evaluation of Alternatives
Evoked set Emotion and mood
Purchase and Consumption
Service provision as drama Service roles and scripts Compatibility of customers
Post-Purchase Evaluation
Attribution of dissatisfaction Innovation diffusion Brand loyalty
Consumer Categories in Decision-Making and Evaluation of Services
Information Search
Use of personal sources Perceived risk
Evaluation of Alternatives
Evoked set Emotion and mood
Values and attitudes
Manners and customs Material culture Aesthetics Educational and social institutions
Culture
Purchase and Consumption
Service provision as drama Service roles and scripts Compatibility of customers
Post - Purchase Evaluation
Attribution of dissatisfaction Innovation diffusion Brand loyalty
Key Issues for Decision Making
Who is involved in the decision making process? How long does the process take? What is the set of competing services from which consumers make their choice? What is the relative importance attached by decision makers to different elements of the service offer? What sources of information are used in evaluating competing service offers?
Maslows Hierarchy of Needs
Internal Satisfaction Selfactualisation The respect of others Action for and from others Survival Satisfaction of basic hunger Esteem Love Safety Physiological Experiment with ethnic cuisine
E.g -Meals
A meal at the best restaurant in town
Social meal with friends and family
Safe food from a reputable source Food from any uncontaminated source
Information Sources
Previous personal experience Word of Mouth recommendation (WOM) Reference groups Media communications Internet sources
Evaluation of Alternatives
A process of choice reduction.
Rules based approaches used. Critical attributes, average score of all attributes, or weighted attributes.
Perceived Risk
Factors affecting perceived risk: The level of tangible evidence Buyer involvement New purchase Personal risk tolerance Situational factors Legal safeguards
Discussion Exercise Differences Between the Service Experience in China and Other Countries
Discuss cultural differences with the following ..
Authenticity Caring Control Courtesy Formality Friendliness Personalization Promptness