Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 11-18 |
| Number of pages | 8 |
| Journal | International journal of hospitality management |
| Volume | 83 |
| Early online date | 13 Apr 2019 |
| DOIs | |
| Publication status | E-pub ahead of print/First online - 13 Apr 2019 |
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Keywords
- Cleanliness
- Perceptions
- Scale development
- Scale validation
- Train stations
Cite this
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Measuring perceived cleanliness in service environments: Scale development and validation. / Vos, Martijn Christiaan (Corresponding Author); Galetzka, Mirjam ; Mobach, Mark; van Hagen, Mark; Pruyn, Adriaan T.H.
In: International journal of hospitality management, Vol. 83, 01.10.2019, p. 11-18.Research output: Contribution to journal › Article › Academic › peer-review
TY - JOUR
T1 - Measuring perceived cleanliness in service environments: Scale development and validation
AU - Vos, Martijn Christiaan
AU - Galetzka, Mirjam
AU - Mobach, Mark
AU - van Hagen, Mark
AU - Pruyn, Adriaan T.H.
PY - 2019/4/13
Y1 - 2019/4/13
N2 - This paper identifies dimensions of perceived cleanliness and subsequently presents a scale for measuring perceived cleanliness in service environments. The cleanliness perceptions scale (CPS) is more comprehensive than existing scales, which focus on how customers perceive the cleanliness of specific interior elements, thereby ignoring other dimensions, including the aesthetic quality of a service environment. Whereas existing scales are intended restaurants and hotels, the CPS was specifically developed for the facilities management industry, which is responsible for cleanliness in a wide variety of service environments. A qualitative study followed by two quantitative studies resulted in the twelve-item CPS, which covers the three dimensions of perceived cleanliness: cleaned, fresh, and uncluttered.
AB - This paper identifies dimensions of perceived cleanliness and subsequently presents a scale for measuring perceived cleanliness in service environments. The cleanliness perceptions scale (CPS) is more comprehensive than existing scales, which focus on how customers perceive the cleanliness of specific interior elements, thereby ignoring other dimensions, including the aesthetic quality of a service environment. Whereas existing scales are intended restaurants and hotels, the CPS was specifically developed for the facilities management industry, which is responsible for cleanliness in a wide variety of service environments. A qualitative study followed by two quantitative studies resulted in the twelve-item CPS, which covers the three dimensions of perceived cleanliness: cleaned, fresh, and uncluttered.
KW - Cleanliness
KW - Perceptions
KW - Scale development
KW - Scale validation
KW - Train stations
U2 - 10.1016/j.ijhm.2019.04.005
DO - 10.1016/j.ijhm.2019.04.005
M3 - Article
VL - 83
SP - 11
EP - 18
JO - International journal of hospitality management
JF - International journal of hospitality management
SN - 0278-4319
ER -