This paper aims to propose an approach to evaluate the quality of online shopping services in times of pandemic COVID-19, from the ordering of quality attributes taking into account customers' perception. The proposed approach was developed from a structured questionnaire containing 25 quality attributes adapted from the E-S-QUAL model and applied to consumers of online shopping services. Fuzzy set theory was used in the approach to simplify the subjectivity of human judgment, along with the extension of Technique for Order Performance by Similarity to Ideal Solution (TOPSIS). Therefore, this research was classified as applied, exploratory, quantitative and survey. To achieve the research objective, 819 questionnaires were collected. Among the main findings, it is highlighted that the attributes “product availability”, “products with excellent quality”, “confidence in online shopping processes” and “ease of buying online” were the ones that presented the best perceptions of quality by the respondents. At the other end, the attributes "opinion sharing on social networks", "buying online is a good option when you have little time", "distraction in online shopping searches" and "shopping online is a pleasure" showed the highest level of dissatisfaction with the service. Thus, this article highlights the importance of online shopping services in times of the pandemic caused by COVID-19, and its main contribution and originality is the development of an approach that aims to support the decision-making process, establishing strategic actions for the continuous improvement of online shopping services with the reduction of subjectivity in customer perception and with successive refinements.

Changes in the global scenario of healthcare segment have influenced the organizational dynamics. The patients have more options of service providers, and regulatory agencies have demanded the maximization of service quality, improvement of performance indexes, and expansion of service offerings. The purpose of this study is to identify which variables affect client loyalty in relation to the services provided by medicals and dentals clinics, analyzing how these measures can be used to group patients to identify the variables that are decisive for such classification. So, this study evaluated loyalty of the patients through 21 indicators. Data multivariate analysis was used to identify latent factors, to verify how customers could be classified and to identify the most relevant variables. Two latent factors were identified; three clusters by grouping them into loyalty levels and eight indicators. The determinants of satisfaction, brand value, affective commitment, loyalty intent and perceived value were the most relevant for classification. This study contributes to the analysis of the influence of determinants on loyalty intentions. The classification function can be used in health segments to predict patient behavior, and can guide managers in adapting important factors to patient loyalty.

The aim of this research is to propose a quantitative approach to evaluating the quality of services provided, helping organizations to make strategic decisions by better understanding the characteristics that satisfy consumers. The approach was based on the integration of the Kano model with SERVQUAL, adapted by the satisfaction equations of Albuquerque et al. (2022) and fuzzy systems theory. Through this, it was possible to infer which attributes influence customer satisfaction, identifying the ranges of satisfaction and, with the help of fuzzy, reducing the imprecision of customer perceptions. A total of 42% of the attributes were classified as unidimensional, with attribute 11 (Reliability) and attribute 9 (Courtesy) having the highest satisfaction values. Attractive attributes accounted for 38% of the sample, with attribute 29 (Variety of products) and attribute 7 (Location) having the greatest impact on satisfaction. On the other hand, attribute 30 (Order Delay) and attribute 31 (Waiting for payment) caused more dissatisfaction among consumers (ranges −0.6, −0.71, respectively). In addition, Variety of products was the most satisfactory, while Order Delay generated the most dissatisfaction among users. The originality of this research lies in its contribution to organizations in relation to the services offered by investigating a gap in the studies that use the Kano model, integrated with SERVQUAL, which do not include reverse attributes in their equations and analyses. With the help of fuzzy sets, the subjectivity of the individual can be translated into data for greater clarity of information.

Service quality is crucial to consumer loyalty. However, it is challenging to understand and meet customer expectations effectively. Translating customer feedback into actionable insights in the service industry poses difficulties, particularly without a systematic approach that balances customer requirements with business constraints and strategic objectives. This study proposes an approach that integrates customer perspectives into multi-criteria decision models by utilizing the fuzzy Kano model to capture service perceptions and minimize response uncertainty. It also uses 5W2H and PROMETHEE II to formulate service improvement actions and establish prioritizations, providing a structured framework for managerial implementation. When implemented in the food truck sector, this framework proves effective in addressing unique challenges, enhancing service quality, boosting customer satisfaction, and fostering loyalty. This study offers a valuable contribution to management by presenting a replicable model that aids managers in making strategic decisions, aligning customer perspectives with management efforts, and providing insights for continuously improving initiatives within the food service industry.

Goal: The goal of this research is to propose a system for the implementation of the standardization of processes, and for their continuous improvement and optimization in the administrative area of companies. Design / Methodology / Approach: A system for the implementation of process standardization was proposed and carried out through stages for structuring each process. Results: It was noticed that although no ideal model can be deployed in all organizations, there is a real necessity for companies that need tools to be used and adapted to the needs of each company. Limitations of the investigation: It is worth mentioning the fact that this work was elaborated considering the specificities of the company and that the planning for the implementation of the necessary changes was performed, observing the particularities of the company. Practical implications: The study demonstrates that with an organizational restructuring of the company, it is possible to structure internal and external processes, thus creating a faster and more accurate flow of information between departments and allowing lean management by eliminating obsolete and unnecessary processes. Another practical implication observed is the creation, control, and monitoring of indicators to achieve the results of the projected processes, as well as checking of the evaluation of these processes that can be maintained or changed according to the company's strategic planning. Originality / Value: This article contributes to the strengthening of strategic knowledge aimed at the standardization of administrative processes for the continuous improvement of quality in the services of retail companies and can be applied in companies from emerging countries.

The justified purpose of the theme: The number of companies in the service sector has been increasing steadily in recent years. At the same time, consumers are increasingly demanding quality of services offered by the various providers in the market. Customer satisfaction is fundamental to the success of these organizations, and for this reason, the adoption of specific techniques for assessing quality of services is necessary. Purpose: this article aims to develop a framework to support hotel management. Methodology/Design: The study used an adaptation of the classic SERVQUAL model for the evaluation of customer expectations and perceptions, enhanced by the QUESC model, which is an instrument specifically applied to quality evaluation in fitness services, in order to obtain a more complete and targeted approach. The survey was conducted with 206 customers on the quality of service in the hotel's fitness center. Results and Originality: With the application of the model, we found that SERVQUAL was insufficient to evaluate customer satisfaction since the highest rated items pointed to the gaps coming mostly from the QUESC model. The findings provide a new perspective that can encourage those involved in the fitness center to manage these businesses considering the characteristics of the customer. This structure can help the hotel manager identifying which quality dimensions need more attention, improve the quality of the hotel service, develop customer loyalty, improve employee satisfaction, and differentiate from competitors. The article presents a new focus on guest view, which can be used to manage services offered by hotels.