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RESEARCH PRODUCT

La calidad percibida de los servicios deportivos: diferencias según instalación, género, edad y tipo de usuario en servicios náuticos. (The perception of service quality in sport services: differences according to sport facility, gender, age and user type in nautical services.)

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En el ambito de la gestion deportiva, la calidad de losservicios deportivos y la satisfaccion de los usuarios es un area de gran desarrollo. Este trabajo pretende determinar el grado de calidad percibida en unos servicios deportivos de caracter publico como son unas escuelas de actividades nauticas. Para ello se analizaron 2375 usuarios de estas escuelas que contestaron un cuestionario sobre calidad de servicio percibida y satisfaccion con el servicio recibido. La escala de calidad percibida utilizada determino diez dimensiones de calidad: las clases, el tiempo libre, el entorno nautico, los horarios, la comida, el material nautico, la comida complementaria, la conserjeria, la limpieza y la teoria. Las dimensiones mejor valoradas fueron las clases, el tiempo libre y el material nautico. Las peor valoradas fueron la comida complementaria y el entorno nautico. Se observan diferencias en la valoracion en funcion del genero, la edad, la instalacion y el nivel de implicacion del usuario. Palabras clave / key words : calidad percibida | gestion del deporte | satisfaccion de los usuarios | servicios deportivos | perceived quality | sports management | consumer satisfaction | sports services Abstract The quality of sports services and user satisfaction is a developing area in the field of Sports Management. This paper intends to determine the degree of perceived quality in public sports services such as those provided on nautical schools. An analysis was carried out in which 2,375 users of these schools completed a questionnaire about perceived service quality and satisfaction. The perceived quality scale used determined ten quality dimensions: lessons, spare time, nautical environment, timetables, main meals, nautical equipment, complementary meals, reception services, cleanliness and theory lessons. The dimensions with higher scores were lessons, spare time and nautical equipment. Complementary meals and nautical environment registered the lowest scores. 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