Abstract—Banking industry has transformed and
technologies are being extensively used to ease customers
banking needs. Despite its attractiveness, customer satisfaction
towards technology banking service quality has become an
issue among the banks in Uganda. Therefore, this study is
aimed at assessing the impact of technology service quality on
customer satisfaction in Pride microfinance limited. The
research adopts a quantitative research design focusing on a
single case study. Data were collected via self-administered
questionnaire from a random sample of 384 customers drawn
from the population of customers from selected branches using
technology banking service. The questionnaire covered five
dimensions of service quality namely; efficiency reliability,
responsiveness, fulfillment, security. The findings indicate that
technology service quality has positive and direct effect on
customer satisfaction. The results of this study indicate that the
dimension of fulfillment has the greatest impact on customer
satisfaction. Among the dimensions of technology service
quality, two dimensions, responsiveness and security did not
have significant impact on customer satisfaction. Banking
institutions should use service quality dimensions to evaluate
technology delivered services to ensure customer satisfaction,
which is a sources of competitive advantage given, that all
financial institutions almost deal in similar products and
services.
Index Terms—Banking sector, customer satisfaction,
technology service quality.
Cyrus Osinde and Anthony Tibaingana are with the School of Business
and Management Sciences, Makerere University, Kampala, Uganda.
Jamiah Mayanja is with the Institute of Open Distance and e-Learning,
Makerere University, Kampala, Uganda (Corresponding author; e-mail:
jmayanja@cees.mak.ac.ug).
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Cite: Cyrus Osinde, Jamiah Mayanja, and Anthony Tibaingana, "Technology Service Quality and Customer Satisfaction in the Uganda’s Banking Sector," International Journal of Trade, Economics and Finance vol.11, no.5, pp. 113-118, 2020.
Copyright © 2020 by the authors. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).