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‚ rather than a list. Organisation type Name of organisation Description of products and services Commercial organisation Zara Fashion chain focusing on sell
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Radionenko Vladislav E-MAIL ADDRESS: vlad201414@yahoo.com TASK 1 Look at the 10 multiple choice questions on the assessment sheet overleaf. This is part 1 of a level assessment which is sent out to our overseas students. You will obviously have no problem in finding the correct answer‚ but explaining your choice can be more problematic. What do you think is being tested in each question? Explain in your own words or use grammatical terms if you know them. 1.Variant “c)” is correct. Present
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had to present more various services with higher quality due to the increase in competition and keeping the durability and their profitability. Indeed in these years the increasing trend of competitive environment in the banking industry of the country attracted banks to the field of offering banking services expected by the customers more than before. In this issue paying attention to the effective factors on customers’ expectations and its relationship with services quality is one of the important
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There is no question that my Service-Learning is going to be beneficial to my future and my career‚ as it is intended to do. However‚ at times it can be difficult to pinpoint exactly how it will affect my future. By preparing for my St. Ambrose visits through rehearsals and the singing of secular music‚ it is becoming more apparent that this experience is going to be beneficial to my future endeavors‚ especially ones involved in teaching and performing‚ by increasing my people skills and helping
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In this paper‚ I will be giving a report on my best service experience and any recommendations that could have made my encounter better from one of ten service encounters that I conducted throughout the semester. I will also be including my worst service encounter experience from one of those ten service encounter forms mentioned a moment ago as well as any recommendations that could have made the encounter one of my best. On May 7‚ 2004 I had to take my son‚ Darian‚ to see an allergy and asthma
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Gold Spa and Fitness Club Marketing for Services Project Report By: Ali Owais Arshia Azhar Arsalan Khan Hassan Tahir M.Adeel Tariq Momin Malik Ibrahim Farukh Haroon Ahmed June 27‚ 2012 Lahore School of Economics Table of contents Executive Summary……………………………………………………………………3 Introduction…………………………………………………………………………….4 Core and Supplementary services…………………………………………………….5 3 Stage model of consumption…………………………………………………………8 Flower of Service……………………………………………………………………….11 Distribution
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Keywords: Service brands Service quality Global branding International business Starbucks Coffee The astounding growth and expansion of Starbucks is outlined‚ both on a global scale and within Australia. The focus then shifts to the abrupt closure of three-quarters of the Australian stores in mid 2008. Several reasons for these closures are described and examined‚ including that: Starbucks overestimated their points of differentiation and the perceived value of their supplementary services; their
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CHALLENGE ON KBANK’S SERVICE EXCELLENCE By Natnicha PRACHAKITTIKUL (ETU20150043) MSc in International Luxury and Brand Management ESC Rennes School of Business Abstract Many people have doubt about KASIKORNBANK (KBank) service. As double standard still remains in KBank branch services‚ it is urgent need for KBank to improve its services in order to meet its commitment “Towards Service Excellence (at every level)”. In this essay‚ five features of service‚ 7Ps service marketing mix‚ and SERVQUAL
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Food Preparation‚ Service and Delivery .......................................................................... 1 I. Standards for Menus.................................................................................................. 1 A. Master Menus (2-CO-4C-01‚ 4-4316M‚ 4-ACRS-4A-01M) .................................... 1 B. Medical Diets (2-CO-4C-01‚ 4-4318‚ 4-4319‚ 4-ACRS-4A-02M) ........................... 2 C. Special Diets (2-CO-5E-01‚ 4-4319‚ 4-ACRS-4A-03) ......................
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