The Nature of Services Learning Objectives Classify a service into one of four categories using the service process matrix. Describe a service using the four dimensions of the service package. Discuss the managerial implications of the distinctive characteristics of a service operation. Discuss the insights obtained from a strategic classification of services. Discuss the role of a service manager from an open-systems view of service. An Integrated Approach to
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Homework #2: Goods‚ Services‚ and Operations Management Written By: Tamara Ellis Prof. Samuel A. Garwon MGMT 480 – 002 March 6‚ 2013 1. Explain why a bank teller‚ nurse‚ or flight attendant must have service management skills. How do the required skills differ for someone working in a factory? What are the implications for hiring criteria and training? Service-providers need technical/operations skills plus human interaction and marketing skills. A bank teller‚ for example‚ must be able
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CHARACTERISTICS OF SERVICES The services have unique characteristics which make them different from that of goods. The most common characteristics of services are: Intangibility. Inseparability. Perish ability. Variability Intangibility Services are activities performed by the provider‚ unlike physical products they cannot be seen‚ tasted‚ felt‚ heard or smelt before they are consumed. Since‚ services are not tangibles‚ they do not have features that appeal to the customer’s senses‚ their
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CAMBRIDGE ASSOCIATION OF MANAGERS GRADUATE DIPLOMA IN HOSPITALITY‚ TOURISM AND RECREATION. CUSTOMER SERVICE CUSTOMER SATISFACTION IN HOSPITALITY AND TOURISM INDUSTRY [A CASE STUDY OF WHITESANDS BEACH HOTEL] DONE BY : LYNETTE A. NYAGAYA CANDIDATE NO: CAM / 2008 / GD/ KEN/ 00425 PURPOSE : Fulfillment of CAM graduate diploma in hospitality‚ tourism and Recreation. [Customer service] Dated July 2008 Presented to : Cambridge Association of Managers‚ International Examinations‚ Cambridge‚ UK
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Introduction The service concept is critical and central in managing service operations. It has become increasing important in defining what the corporations are selling and the customer buying or using. It can be used to design and improve the services. “The service concept is something that is more emotional than a business model‚ deeper than a brand‚ more complex than a good idea and customers and creates a business advantage.” (Johnston.R and Clark.G‚ 2008) The selected service organisation is
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Service Outsourcing Yong-Pin Zhou∗ and Z. Justin Ren† February 2‚ 2010 Abstract This article reviews the Operations Management (OM) research on service outsourcing‚ a common practice among today’s businesses. We focus on recent literature in three areas: capacity planning and supplier coordination‚ service outsourcing under information asymmetry‚ and quality concerns. Additionally‚ a mathematical framework is presented that can be used to analyze service outsourcing supply chains. We conclude with
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Cook/Chill Centralized Food Service in Corrections By Louise E. Mathews‚ Chief of Food Services‚ San Diego County‚ California‚ Sheriffs Department capacity of 2‚345. In 1989‚ these facilities were holding up to 4‚500 inmates-and the numbers were climbing-giving San Diego the dubious distinction of being the most overcrowded system in the country. To determine more effective ways of handling the increasing number of inmates‚ the county commissioned two external feasibility studies (1985 and 1989)
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information about how to get the service. The elements are: Directions to service site The workshop is well-known among Dungun’s population because the workshop started their business since 1983. Other than that‚ the workshop’s location is strategic so that it will make ease to the customer to go there. The regular customer of the workshop will be advocate person and they will tell to their friends and family about the location of the workshop. Schedule or service hours The workshop started
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corner of Pham Ngoc Thach Street for the purpose of observing the quality and level of customer service this restaurant had. For the sake of adding in another couple of eyes and improving our information findings‚ we had a student who recently graduated in Hotel & Tourism Management and has customer service experience coming with us. After an hour or two‚ we had all of the information which we will use to evaluate their service on a piece of paper. Our Primary expectation: Like with many other
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