Weight coefficients in the hotel service quality assessment by the mystery guest method

The research is focused on the technique of determining the evaluation criteria for "Mystery guest" method. The author makes a hypothesis that standard models of criteria scaling does not reflect fully the level of quality and its compliance to inquiries of consumers. For creating more objective model of quality assessment the experiment on developing criteria in various weight coefficient has been made. The research applies the econometric models of determination of weight coefficients and the accomplishes the comparative analysis of results. Following the results, the hypothesis has been confirmed. Obvious divergences have been found in assessment with standard model, and new technique of creation more relevant calculation of indicators has been developed. The author has applied a technique of giving different points to "Mystery guest" quality indicators in hotel. That has provided more exact results of assessment of service quality level. The scope of results is quite extensive the developed model can be applied to quality assessment in different hotels, without being limited to a certain level or specifics of hotel. Depending on a wide range of tasks, we have a possibility to use various criteria, which will precisely reflect inquiries of consumers in service quality, and respectively to increase competitiveness of the hotel enterprise. The received results open an opportunity for a further research of assessment techniques in hotel quality management and applications of various models of criteria scaling. The research can be useful to management of hotels in the field of quality management.