Demonstrate understanding of customer service for Diploma in Customer Service Level 3. Learning Outcome 1: Be able to follow their organisation’s accepted customer service language Assessment Criteria: 1.1 Communicate to customers their organisation’s service offer‚ how it balances organisational and customer needs and how it meets customer expectations 1.2 Compare the service offers of commercial‚ public sector and third sector organisations and how they each meet customer expectations
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found. Figure 1 ACSI MODEL 5 Figure 2 - Kano Model 9 Chosen Topic The broad topic covered in this literature review is the area of Customer Satisfaction. The authors job is as a Customer Care Manager for Senator Windows for the past 15 years. The area of interest is therefore centred on the elements required to achieve the required level of customer satisfaction and also the methods that can be used to effectively measure it. Scope It would be desirable to limit the scope of the research
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Understanding the Concepts Professor Stephen Harding Finance 100: Principles of Finance March 3‚ 2013 Abstract The purpose of this paper is to discuss several financial concepts: Financial ratios that are important to me as a small business owner will be determined and compared to the ratios that are of importance to managers of huge corporations. In addition‚ this paper will describe the advantages and disadvantages of debt financing and the reasons why corporations would
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Detailed explanation of the principles of customer service Principles of good customer service is very important to give excellent customer service and to make the customer want to return the importance of customer service is to ensure the needs and wants of customers are met by the organisation‚ meeting customer expectations and ensuring satisfaction. Customer service aims to provide support and the best experience to a customer through actions that are taken by the seller. This includes actions
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Customer Service Unit 2 Prepare to deliver excellent customer service Session 1 Understanding customer service principles Handout In this Session‚ you have learned about: The importance of learning about your organisation’s products and services and how they are publicised Your organisation’s offer and how to keep up to date with it Customer service procedures The implications of poor customer service across different sectors. Your organisation’s products and services Sources of
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productivity and profitability According to Tangen (2005:728) profitability is most of time confused with productivity. It is described that profitability considers the monetarily effects‚ while productivity considers the real progression that takes place among purely physical phenomena. Profitability can be defined as the relationship of money between the output and input‚ thus including the influence of price-factors. Pekuri‚ Haapasalo and Herrala (2011:41)‚ states that profitability is a critical
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Providing customer service Since our restaurant can exists only because of customers‚ and in particular repeat customers who voluntarily choose to return here and spend their money and time to our food‚ beverage and service. Without our customer we don’t have a restaurant‚ they are the only reason we are here. As a result‚ taking care of our customers is our highest priority‚ in fact a privilege‚ never an interruption. At our restaurant the customer always comes first. b. Dealing with customer complaints
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Chapter 1 Understanding the Supply Chain True/False 1. A supply chain includes only the organizations directly involved in supplying components needed for manufacturing. Answer: False Difficulty: Moderate 2. A supply chain consists of all parties involved‚ directly or indirectly‚ in fulfilling a customer request. Answer: True Difficulty: Moderate 3. A supply chain could be more accurately described as a supply network or supply web.
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International Journal of Contemporary Hospitality Management Emerald Article: Customer complaint behaviour towards hotel restaurant services Vincent C.S. Heung‚ Terry Lam Article information: To cite this document: Vincent C.S. Heung‚ Terry Lam‚ (2003)‚"Customer complaint behaviour towards hotel restaurant services"‚ International Journal of Contemporary Hospitality Management‚ Vol. 15 Iss: 5 pp. 283 - 289 Permanent link to this document: http://dx.doi.org/10.1108/09596110310482209 Downloaded
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traditional shoppers gather information on products and services online‚ but still make the purchase onsite in a traditional setting by visiting a store. Keywords: Perception of shopping‚ Offline shopping consumers‚ Online increasing numbers of customers. Many traditional businesses are reacting by going online to remain competitive (Schoenbachler and Gordon 2002). Advancements in technology enable apparel stores‚ for instance‚ to improve their online services by using personalized virtual models
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