Abstract
Value is a central concern for service, and practitioners aim to increase the value of their services. While customers seek high-value services, we know little about service value itself. In the case of products, we can design a product better in terms of its aesthetics, functionality, performance, and cost. However, services are comprised of more than products; specifically, we can increase value by creating better offerings—such as food, in the case of restaurants, and a well-designed space—but service is more than and differs from its offerings and environment.
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Appendix Transcription System
Appendix Transcription System
Symbols | Description |
|---|---|
[ | Point of overlap onset |
] | Point of overlap outset |
= | Connecting two lines represent no discernible silence between the lines |
(1.2) | Pause in seconds |
(.) | Hearable but not readily measurable short silence (less than 0.2 s) |
. | Falling intonation contour, not necessarily the end of a sentence |
, | Low rising intonation contour, not necessarily a clause boundary |
? | High rising intonation contour |
: | Stretched voice |
Word | Stressed talk |
° | Relatively quieter voice |
– | A hyphen denotes a cut-off |
> < | Relatively rushed or compressed talk |
<> | Markedly slow talk |
(word) | Parentheses around a phrase denote the transcriber’s guess at what might be said |
↑ | Rising intonation shift |
h | Exhaling |
.h | Inhaling |
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Yamauchi, Y., Hiramoto, T., Sato, N. (2020). The Intersubjective Valuation of Service. In: Shimmura, T., Nonaka, T., Kunieda, S. (eds) Service Engineering for Gastronomic Sciences. Springer, Singapore. https://doi.org/10.1007/978-981-15-5321-9_7
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