[pic] DECLARATION I here by declare that this project report titled “QUALITY OF WORK LIFE” submitted by me to the department of Business Management‚ Osmania University‚ Hyderabad ‚ is a bonafide work undertaken by me. It is not submitted to any other university or institution for the award of any degree‚ diploma/certificate or published any time before. Name and address of the student Signature
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1.) Knowledge Contributor - Proposes original ideas or different ways of approaching group problems or goals. This role initiates discussions and move groups into new areas of exploration. 2.) Process Observer - A person occupying this role forces the group to look at how it functions‚ with statements such as‚ “We’ve been at it for two and a half hours‚ and we have only taken care of one agenda item. 3.) People supporter- A person that affirms supports and praises the efforts of fellow group
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effective delivery of safe care services. I also provide direct care to residents. This involves assisting with daily activities such as personal care‚ dressing‚ medications and meals while also attending to their emotional and social needs. I work closely with the staff to implement individual support and care plans‚ which contribute to the overall improvement of residents’
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#2 DQ#1 Post your response to the following: After reading Can You Help Me with This Student? on pp. 156-157‚ how could you‚ as Juan’s teacher‚ provide him emotional and instructional support? Consider the following before responding: Have you ever experienced a lack of success despite how much effort you put into succeeding? Do you think you would have benefited from receiving emotional support during the ordeal? Do you remember seeking comfort or help? ANSWER Juan’s teacher can provide
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------------------------------------------------- SERVICE QUALITY GAP IN RESTAURANTS IN VARANASI Under the Guidance of Dr. Ashutosh Mohan By:- Prachi Prabha Chauhan(31) Jitendra Singh(19) MBA-IB (2010-2012) INTRODUCTION The restaurant industry is a demanding sector that stresses the provision of high-level customer service and continuous quality improvement. As lifestyles change and dining out becomes more and more commonplace‚ customers desire new flavors‚ comfortable ambience and pleasant
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Explain different transitions children and young people may experience from 0-19 years and how adults can support them through them. Babies weaning - young children may not like their new routine‚ such as different sleep patterns‚ different foods‚ not as much milk‚ Children may begin to have disturbed sleep patterns‚ be more irritable whilst awake and less motivated to try new foods. Its good through this stage of their transitions that the parents remain calm and keep a soft voice at all times
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As I deal with a multi team of individuals including service users I support‚ I recognise that communication with each individual has to be personalised to their needs. I stay aware of how I communicate with any individual and make sure each person has the correct method to feed information back to myself whilst staying proactive at all times‚ i.e. sourcing information for my own knowledge. When dealing with service users I ensure I remain a part of the team and that each person sees me on a regular
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|service marketing | |EXPECTATION AND PERCEPTION OF SERVICES IN JET AIRWAYS | |BASED ON STUDY CONDUCTED THROUGH SERVQUAL | |
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Quality service assignment The HIQA is the independent authority‚ established in May 2007 to provide a high quality and safe care for people and this done by following a standards. These standards apply to all health service sectors‚ whether they are run by public‚ private or voluntary organizations. They give the service provider a framework to develop person centred care and this can be achieved by managing resources effectively‚ good leadership and experienced staff. People in a health care environment
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Gaps model of Service Quality The success of 7-eleven The Gaps model of service quality was first developed by Parasuraman‚ Berry and Zeithaml in 1985 and more recently described in Zeithml and Bitner in 2003. The model identifies four spectfic gaps leading to a fifth overall gap between customers’ expectations and perceived service. Knowledge gap The first gap may occur when management identify the customer’s expectation inaccurately. When the customer expectation has difference with the management
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