The Customer Satisfaction Reseach of Winnyinaung Tea House
The customer satisfaction of Win Nyi Naung Teahouse Content
Terms of References 2
Introduction 2
Methods 3
Body of the Report 3
Conclusion 13
Recommendations 13
References 14
Timeframe 15
Appendices 16
Terms of references
Purpose – This report aims to identify the differences and mismatches between service provider and customers, and analysis the problems with theoretical framework.
Problem statement- Level of customer satisfaction is very perform an important role in a business, as well as in restaurant industry because satisfied customers are most likely to be loyal and to make repeat orders and to use a wide range of service offered by a business.
Introduction
General context
Tea culture is rather broad and diversified. It can be defined by the way tea is made and consumed, people’s behaviours with tea. It also means lifestyle and social process of learning, planting. Tea house can be defined as a part of culture and there has been developed many tea houses in everywhere. In Myanmar, tea culture is very popular. There are various kinds of tea culture in Myanmar: not only drink tea dry (lahpet chauk) _ plain or crude tea but eat as pickled tea (laphet) served with various accompaniments, is drunk. It is the national drink. Tea sweetened with milk and sugar was introduced by Indian and become one of Myanmar favourites. Teashops are important and integral part of daily life in Myanamr. Almost in everywhere from the smallest village to major cities, tea house can be seen. There are many teashops in Yangon. The streets are filled with numerous tea-shops and most are situated in the platform. Surprisingly, most of them are filled up with customers. These are the places where friends can meet, business is done and news and tips are exchanged. Not only young men but women and families enjoy sitting at the teashop and
Terms of References 2
Introduction 2
Methods 3
Body of the Report 3
Conclusion 13
Recommendations 13
References 14
Timeframe 15
Appendices 16
Terms of references
Purpose – This report aims to identify the differences and mismatches between service provider and customers, and analysis the problems with theoretical framework.
Problem statement- Level of customer satisfaction is very perform an important role in a business, as well as in restaurant industry because satisfied customers are most likely to be loyal and to make repeat orders and to use a wide range of service offered by a business.
Introduction
General context
Tea culture is rather broad and diversified. It can be defined by the way tea is made and consumed, people’s behaviours with tea. It also means lifestyle and social process of learning, planting. Tea house can be defined as a part of culture and there has been developed many tea houses in everywhere. In Myanmar, tea culture is very popular. There are various kinds of tea culture in Myanmar: not only drink tea dry (lahpet chauk) _ plain or crude tea but eat as pickled tea (laphet) served with various accompaniments, is drunk. It is the national drink. Tea sweetened with milk and sugar was introduced by Indian and become one of Myanmar favourites. Teashops are important and integral part of daily life in Myanamr. Almost in everywhere from the smallest village to major cities, tea house can be seen. There are many teashops in Yangon. The streets are filled with numerous tea-shops and most are situated in the platform. Surprisingly, most of them are filled up with customers. These are the places where friends can meet, business is done and news and tips are exchanged. Not only young men but women and families enjoy sitting at the teashop and
References: Bitner, M>J, Ostrom,A.L , and Morgan, F.N, 2007, Service Blueprint: A Practical Technique for Service Innovation. Center for Service Leadership, Arizona State University. Becker, C., S.K Murrmann, et al. (1999), Journal of Hospitality & Tourism Research 23. Volume 3; p( 235-255) A pancultural Study of Restaurant Service Expectations in the United States and Hong Kong. Coenen, C, Felten,D.V and Schmid,M, 2011 Drucker,P(1997), An Introductory View of Management, Harper College Press, New York, NY. Hill, A. and Hill, T. (2011) Essential Operations Management. Hampshire: Palgrave Macmillan. Indran.S, 2007, Strategic Roles and Objectives of Operations. Accessed online, available from http://mindran.com/operation/027370849X pp02.pdf Johnston.R and Clark Parasuraman.A, Zeithaml.A (1985), The Journal of Marketing, Volume. 49, Issue (4), A conceptual model of service quality and its implications for future research, p.41-50. Slack.N, Chambers.S and Johnston.R, 2007, Operations Management, 5th Edition, England: Pearson Education Limited. Steven.P and Kuntson. B, 1995, Cornell Hotel and Restaurant Administration Quarterly Vol, 36, Issue (2), Deserve: a tool for measuring service quality in restaurants, p. 56-60