[pic]CONTENTS 1. Introduction to the study 15. Annexure 2. Industry profile 16. Bibliography 3. Company Profil 4. Product Profile 5. History of MICO MARBLES 7. Departmental Study ➢ Production unit ➢ Polishing unit ➢ Marketing departments ➢ Organization chart 8.Scope and limitations of the study 9. Objectives 10. Methodology 11.Data
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stores located at the market of Bayambang. But there are things that this business needs to improve‚ including the satisfaction of the customers. Consumers Minimart Inc. need additional effort in making their service much better including in queueing system or waiting
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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 RESTAURANT
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CHECKPOINT: MOTIVATING EMPLOYEES A manager can motivate an employee by using both intrinsic and extrinsic motivation‚ depending on the type of employment. Finding ways for the employees to actually enjoy their job is probably the best way to motivate. Typically‚ if an employee enjoys their job‚ they are more likely to perform their job more efficiently. If it’s a job that is hard to find ways to make more enjoyable‚ using extrinsic motivation such as a higher pay or rewards upon performance
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A SUMMER TRAINING PROJECT REPORT ON “CUSTOMER SATISFACTION ON ICICI BANK” Submitted in the partial fulfillment for the award of Degree of Bachelor in Business Administration 2010-13 UNDER THE GUIDANCE : SUBMITTED BY: Ms.Sonia Arora Jacob Varghese FACULTY (Management)‚ CPJCHS Enroll.No.-10421501710 BATCH NO.- 2010-13 CHANDERPRABHU JAIN COLLEGE OF HIGHER STUDIES & SCHOOL OF LAW An ISO 9001:2008 Certified Institute
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Satisfaction with service recovery: Perceived justice and emotional responses Ana Belén del Río-Lanza a‚⁎‚ Rodolfo Vázquez-Casielles a‚ Ana Ma Díaz-Martín b a Universidad de Oviedo‚ Spain b Universidad Autónoma de Madrid‚ Spain a r t i c l e i n f o Article history: Received 1 November 2006 Received in revised form 1 April 2008 Accepted 1 September 2008 Keywords: Service failure Service recovery Perceived justice Emotions Consumer satisfaction a b s
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high job satisfaction 4 1.2 Reducing employee turn-around 4 1.3 Improving high productivity 5 1.4 Reaching high-quality work 5 2. Methods of motivating all employees 6 2.1 Happy environment 6 2.2 Give a praise in public 6 3. Three ways to motivate the minimum wage 7 3.1 Rewards 7 3.2 Promotion 7 3.3 Make Them Feel Special 7 4. Teamwork and individualism 8 4.1 Working in a Team 8 4.2 Benefits of Individualism 8 5. Improving company’s growth and profit 9 5.1 Increasing productivity of company 9 5.2
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Project Report on Motivation Level of Employees or Employees Motivation Certificate This is to certify that the research project report entitled “Motivation Level of Employees” has worked on Final Year Student of MBA under my supervision. She has showed a tremendous zeal‚ working spirit and enthusiasm towards this project. I certify that this research work is original and have the requisite standard of an MBA student. Therefore‚ I recommend the same for evaluation. I wish her all the best in
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concerns………………………………………………………………………………………3 Customer service role in business…………………………………………………………………4 Customer satisfaction……………………………………………………………………………...5 IVR system and feedback…………………………………………………………………………6 Analysis……………………………………………………………………………………………7 Conclusion……………………………………………………………………………………….11 References………………………………………………………………………………………..12 Introduction E-Z RP is a small company compared with Datatronics‚ which was able to compete on perspective of customer service. This quality of
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A Meta-Analysis of the Relationships between Individual Job Satisfaction and Individual Performance Author(s): M. M. Petty‚ Gail W. McGee‚ Jerry W. Cavender Source: The Academy of Management Review‚ Vol. 9‚ No. 4 (Oct.‚ 1984)‚ pp. 712-721 Published by: Academy of Management Stable URL: http://www.jstor.org/stable/258493 Accessed: 20/10/2010 04:45 Your use of the JSTOR archive indicates your acceptance of JSTOR ’s Terms and Conditions of Use‚ available at http://www.jstor.org/page/info/about/policies/terms
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