This document discusses service quality in tourism and defines the concept of a servicescape. It presents a typology that categorizes servicescapes based on their physical complexity and whether the customer, employee, or both perform within the servicescape. Examples are given for each category, such as a golf course being a self-service servicescape with elaborate physical complexity, while a hot dog stand is interpersonal but with lean physical complexity. The role of the servicescape is explained for guiding customers in self-service operations and motivating remote employees. Finally, photographs demonstrate how table settings, decor, and attire in two restaurant servicescapes communicate distinct expectations for employees and customers.