Section 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 Commercial organisation
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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
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Moment of Truth Aldo is the object that we chose to observe and study their customer service quality. Aldo is a private corporation that owns and operates a worldwide chain of shoe and accessory stores. Based on our observations‚ we felt dissatisfied through its customer service for the following reasons: 1. POOR GREETING. The staffs are not greeted the customers immediately. Although they are busy with others‚ they still can give a smile and quick greeting‚ and tell them they will be attended
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Customers are very important to any company. Without customers companies would not be successful and have no future or success. Having a good relationship with each customer that enters into your company is very important. Having good communication is important when dealing with different people who are related within your company. Customer satisfaction is very significant. It measures how the products and services supplied by a company meet the customer’s satisfaction. It is good to have positive
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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
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Review Question 1. Service personnel must be aware of the degree of social distance desired by their customers. Explain 2. As a restaurant manager‚ your attention is called by a server to a booth of four men who are talking loudly‚ using profanity‚ and appear to be belligerent. 3. Your restaurant is located near a high school.Recently‚ several of the students who are patrons have been throwing ice and wadded paper napkins at each other. What should you do? 4. Eye contact is particularly
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The six steps are as follows: Awareness The customer becomes aware of the product through advertising. This is a challenging step‚ there is no guarantee that the customer will be aware of the product brand after they view the advert. Customers see many adverts each day but will only remember the brand of a tiny fraction of products. Knowledge The customer begins to gain knowledge about the product for example through the internet‚ retail advisors and product packaging. In today’s digital world
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Page 36 Buyer’s Remorse- Buyer’s remorse is the sense of regret after having made a purchase. Getting the customer committed- Physically getting/ making a customer feel committed‚ before the actual commitment. Ice Breaker- Something done or said to help people to relax and begin talking at a meeting‚ party etc. Organization Culture- Is the behaviour of humans who are
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Characteristics of customer service Bitner‚ Fisk and Brown (1993) suggest that the major output from the services marketing literature up to 1980 was the delineation of four services characteristics: intangibility‚ inseparability‚ heterogeneity and perishability. These characteristics underpinned the case for services marketing and made services a field of marketing that was distinct from the marketing of products. The literature highlights intangibility as one of the key characteristics of services. Regan
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The service of the schnitzel is most important to the customers satisfaction‚ it may come with a side of vegetables of chips. Presentation must be immaculate‚ and the target is a crispy‚ golden crumbing on the outside. Any schnitzel that is not served immediately must be held in a heat pan‚ that is placed in a heating device that can hold the schnitzel at 65⁰. The cooking process involved is deep frying. The thawed schnitzel must enter the deep fryer for an appropriate amount of time‚ and must
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