SERVICE QUALITY AND CUSTOMER SATISFACTION IN THE RESTAURANT BUSINESS Case Study- Sagarmatha Nepalese Restaurant in Vantaa THESIS CENTRAL OSTROBOTHNIA UNIVERSITY OF APPLIED SCIENCES Degree Programme in Tourism May 2012 ABSTRACT CENTRAL OSTROBOTHNIA UNIVERSITY OF APPLIED SCIENCES Unit for Technology and Business‚ KokkolaPietarsaari Date June 2012 Author Abadh Jibi Ghimire Degree programme Degree programme in Tourism Name of thesis SERVICE QUALITY AND CUSTOMER SATISFACTION IN THE
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the way the employees will behave the customers. In order to achieve this‚ there are some subtle behaviors that can send the most powerful messages to the customers. These involve the prompt initiation of the conversation‚ verbal greeting‚ getting customer committed which are all to welcome the customer as a guest. Hi is a good word with a smile on face to greet. Apart from these‚ icebreakers are also important which dispel the suspicious thoughts of the customers by using some compliments‚ comments
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IT433 Data Warehousing and Data Mining — Data Preprocessing — 1 Data Preprocessing • Why preprocess the data? • Descriptive data summarization • Data cleaning • Data integration and transformation • Data reduction • Discretization and concept hierarchy generation • Summary 2 Why Data Preprocessing? • Data in the real world is dirty – incomplete: lacking attribute values‚ lacking certain attributes of interest‚ or containing only aggregate data • e.g.‚ occupation=“ ”
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Open Zara Store in Suzhou Zara Project Report Yang Cao Kalele Perreira Hunan Lei Nicholas Case Business 201‚ Section 1 Professor Eli Berniker May 20‚ 2007 Table of Contents Introduction to the project: p.3 Intro to Zara: p.3—4 Business Vision: p.4 Location: p.4—7 Target Market: p.7—8 Business Start—up and Operation: p.8—14 Future Growth: p.14—15 Invest Recommendation: p.15—16 Why we choose Bank of China to get our initial fund? p.16 References:
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(NYSE: MCD) 5 Industry Background 6 Direct Competitors 7 Starbucks Corp. (SBUX) 7 Pacific Coffee 8 Competitor Analysis 9 Strengths‚ Weaknesses‚ Opportunities and Threats (SWOT) Analysis of Mccafe 10 Research Topic -Customer attitude towards McCafe 11 Problems from Research Finding 11 McCafe image issue 11 Too many inertia consumers 11 Customer Profile 12 Individual Consumer 12 Need Analysis for Mccafe’s Customer 12 Utilitarian needs VS Hedonic needs 13 Environmental
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and successfully completed. ____ 6. Feasibility analysis essentially identifies all the risks of failure. ____ 7. Current trends indicate that iterative‚ evolutionary approaches help to improve project success. ____ 8. Economic feasibility asks whether the anticipated benefits are greater than the projected costs to develop the information system. ____ 9. Increased customer satisfaction (not measurable in dollars) is an example of a tangible benefit. ____ 10. Schedule feasibility is not
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Anonymous. "Go Ask Alice." New York: Avon Books‚1982 1. Point of view-the perspective from which the author tells the story. "Alice writes in her undated diary from a hospital. She is unsure how she has ended up here and can only think of the worms she thinks are eating her alive. She has apparently been biting her fingers down to the bone." Undated (July) The book " Go Ask Alice" was written in in first person. This gives the reader an idea of what Alice is thinking and her feelings
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Turning data into information © Copyright IBM Corporation 2007 Course materials may not be reproduced in whole or in part without the prior written permission of IBM. 4.0.3 Unit objectives After completing this unit‚ you should be able to: Explain how Business and Data is correlated Discuss the concept of turning data into information Describe the relationships between DW‚ BI‚ and Data Insight Identify the components of a DW architecture Summarize the Insight requirements and goals of
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TABLE OF CONTENT Executive Summary 1 1. Case Background 2 2. Facilities* 3 3. Transportation* 5 4. Information* 7 5. Inventory* 10 6. 7-Eleven in the United States* 11 7. Conclusion 11 Appendix 1 12 Appendix 2 13 *Note: The content (page 3 to 11) is based on questions 1‚ 2‚ 3‚ 4 and 6‚ page 88 of the textbook “Supply Chain Management: Strategy‚ Planning & Operations” by Sunil Chopra & Peter Meinld (Pearson Education‚ 3rd Edition). • Generally‚ questions
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(Please note you will not be marked on this; it is simply to provide your tutor with a brief outline.) Chain coffee shop with selection of pastry‚ cakes and sandwiches Section 1 – Understand the factors that affect an organisation and the customer service role 1. Complete the table below with a description of the products and services for at least two commercial organisations‚ public organisations and third sector organisations. Please ensure you provide a description for each organisation
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