You are on page 1of 8

SERVICE MANAGEMENT

Case Study Assessment: 3

Name: Lakshav Kapoor


Date of Submission – th January 2018
Submission to: Ms Yogita Sheoran
Matriculation Number:40336643
Word Count: 2422
Paper Id-
Introduction

In this particular report describes that the employees of the hotel should enough
talented to motivate the customer and give them to make them secure and the
employees must have to understand concepts and the work, and they require care on
their work in biggest bazaarlike Asia which is a bigger bazaarand so what's going to be
the merchandise, and the way will it affect the provider of the organization. So it
essentially informs the specific system each commercial enterprise factor of view and
special approach to work

SUMMARY

This certain report pronounces that the teams running in the hotel must be confident
learnt and should be happy with the shopper while interacting. He should fervent as this
can give the best influence of the hotel. It is related to unique enterprise on which exact
company make their specific skills to enjoyment the customer. They need to act right
with the habitué and the buyer knowledge enjoyment. The all-out vital issue for hotel is
their facility because it will show the real expression of the hotel and this may choose
whether the buyer will come again or not. The facilities should be spotless and it must
be encouraged the guest to spend cash in their filling station and return over and over.

CRITICAL ANALYSIS

Customer relationship marketing

Rendering to the author.He needs to label by proverb that the buyer relative
organization subject upon the punter approaches, message methods, enjoyable
technique and assessment arrival technique. The writer says that any series that's
giving their amenities to the new-fangled customers they must hold a few accepted
wisdom in their cognizance that they have got seize the patron kindness the hotel
essential to set up a nearly new system of having prevalent and upsurge the shopper
for their fiscal organization and to reservation up this the monetary organization have to
repeatedly make their consumer content and keep up an overwhelming domestic
associate with their even punter. The array have to comprehend the tactic that what
form of deal we should carry out in training that our even customers can get the benefits
and our budgetary institution can also be enlarged in the bazaar and this may give a
good influence on the customer. (Lindgreen, Adam. 2006,)

According to the author He will label by proverb that the customer relative institutions a
structure in which it consists of flexibility of employments to new institutions and need to
get an assist of higher-position of management with good imposing scheme. The author
says that if buyer relative organization needs to get a win then they essential the help of
top-level management. The writer is likening with those days state of businesses that
now a days the bank gets a success due to the fact the higher-position organization are
related with these banks. . (Adam, Roger Palmer 2006)

Bigger position of association is the room where the employees decide their
extraordinary corporate chance, business tactics and the excellent out involves words
with the guest enjoyment and to become fruitful within the challenging bazaar and the
hotel mostly see for those staffs who have correct inter person talents this how have
excellent self-control energy so that they can decide what going outside what all things
are required for development inside the initiative and a path to grasp the customers
attention. According to the author he wants to describe by saying that the higher-
position organization should always have a corset freely in various environment and
kinds in which the guest interaction organization can be booked with good and
advantageous message to different and to offer help to the organization structure. .
(Day, George S. 2003)

According to the author he is associating with his hotel by saying that the Vivanta by taj
was only working for guest delight because they believe that guest is always correct and
they are moving our hotel all the departments were working in an organized way to
avoid disruption and to carry out hotel. The higher-postion organization always take the
help of accountant to check whether the hotel is running in revenue or not and taking
different schemes from the employees to improve every month they conduct new
activities to improve the employees and carry out me progress methods to satisfy the
guest in the hotel especially regular guets .
Performance measurement
According to the author. He wants to define by saying that if the occupational initiative
desires to do conflict with each apart from they should have the understanding that how
to do the initiative and how to continue to know the value of the business
implementation. It will likely be clean for them to do the great for their business and do
the aims and it is going to improve the understanding of the employees. (Taticchi,
Tonelli, F, and Cagnazzo, 2010).

According to the author He wants to describe by saying that routine organization


structure is shown as a chief key of bookkeeping scheme because it gives the
cleverness to the supervisors of the organization that the way to work it motivates the
supervisors and it makes the supervisor a to attention and make their individual
approach to effort and go in improvement further, and they can get a few disclosures of
the effort in the institute. (Ittner, C., Larcker, D., & Randel, T. (2003b),Fullerton &
McWatters. (2002), Ullrich, M. J., & Tuttle, B. M. (2004)

According to the vivanta by taj there were different departments like’s sales, marketing
which were doing their work in knowing what other things we can do to attract our
customer they need that they invest less capital and earn more gains the hotel
managers give their new ideas to this so that it can develop the department such as
housekeeping and front office do their stock piling so that they can get to know that how
much material is left and how much required.

Service quality

According to the author he wants to describe by saying that the worth of the service is rely
that how it encourages the customer to reserve more and growth the sales rate of the
hotel. Portela, M.C.A.S., and Thanassoulis, E. (2005)

According to the author he wants to describe by saying that the customer comfort and
service high-quality both are inter-related with each other and that’s why the more the
servicingprocedure is good the extra the customers will return..Newman, K.
(2001),Caruana, A. (2002),Levesque, T.J., and McDougall, G.H.G. (1993)
According to the author he wants to describe by saying thatif the servicing the hotel inspire
the new guest to return again then it will be five times that a customer which already
there and is joyous from the servicing to the hotel are is extra useful in comparisonl to
those who come temporary to the hotel because the hotel is running from them and it
renounced the best impression of the hotel. Gremler, D.D., and Brown, S.W. (1996)

Service delivery

According to the author he wants to describe by saying thatthe servicing should indulge with
different transformation and it is related with the lot of clues and hints.Edvardsson, B.,
Gustavsson, A., Johnson, M.D., Sandén, B., (2000)

According to the author he wants to describe by saying that the service quality should
involves different types of techniques, substantial, facilities different equipages and the
individual focused procedures by which the servicing system is to be proceed further.
Heskett, J.L., (1987),Chase, R., Bowen, D.E., (1991).

According to the author wants to speak by that describe by saying that the servicing plays a
vital role in the view of the consumer’s side because this is the way that they can
encourage the consumer and through the servicing it encourages the consumer to enjoy
and make them spend more money on the organization.Zeithaml, V.A., Berry, L.L.,
Parasuraman, A., 1990.

According to the author he is relating with the Vivanta by taj there should be new styles
and techniques to work and the servicing of hotel should be fast and smooth because
this will give the impact of the hotel that how the hotel is if the guest get comfort and
delight then he will return back and he will recommend other people to come and try the
servicing of the hotel. The main thing that the hotel should give sometimes
complementary coupons so that it can encourage the guest to feel better to maintain
the that the regular guest should remain in the hotel than on his birthday or anniversary
the hotel should get package to the customer of the hotel.

Recommendations
The hotel has the mind of achievement the chance while there are the kept service
requirements. The hotel has the benefit final consequences that in an area where deals can be
raised. The author has described some of the critical factors which can increase the approach of
the deal brilliance. The hotel has to focus on improving the service ethics as per the ordinary
operating procedure process for his or her workforces. There only limited lack of in the deal of
the hotel that could affect a few regions but with software of exact ethics, the services can lead
the hotel to outstanding.

Conclusion

The author wants to ends up by saying that the hotel is only open with the resolve of
receiving make of the clients. The hotel workforces need to be expert nicely qualified and that
they need to be having a nicely choice on the brand new aims and goals to perform the desires
and needs of the visitor. The hotel workforces should level verbal and behave like a great and
famous branded name. They should not misguide that the path they go is giving the imprint on
the hotel call all the upper level of supervisor and the lower level of staffs must have interface
with each other and do the conversation at the development and new methods.

 Lind green, Adam, Roger Palmer, Joelle Vanhamme, and Joost Wouters. 2006. A
relationship management assessment tool: Questioning identifying and prioritizing
critical aspects of customer relationships. Industrial Marketing Management 35 (1): 57–
71.
 Lind green, Adam, and Finn Wynstra. 2005. Value in business markets: What do we
know? Where are we going? Industrial Marketing Management 34 (7): 732–748.
 Day, George S. 2003. Creating a superior customer-relating capability. MI Sloan
Management Review 44 (3): 77–82.
 Eriksson, Kent, and Jan Mattson. 2002. Managers’ perception of relationship
management in heterogeneous markets. Industrial Marketing Management 31 (6): 535–
543.

 Michaela Striteska and Marketa Spickova (2012), “Review and Comparison of


Performance Measurement Systems”, Journal of Organizational Management Studies
Vol. Article ID 114900, 13 pages.
 Taticchi, P., Tonelli, F., and Cagnazzo, L., (2010). “Performance measurement and
management: a literature review and a research agenda”, Measuring Business
Excellence, Vol. 14, No. 1, pp. 4-18.

 Kaplan, R.S. and Norton, D.P. (1992), ‘‘The Balanced Scorecard: measures that drive
performance’ ’Harvard Business Review, January-February, pp. 71-9.

 Lee, H.L., Billington, C., 1992. Managing supply chain inventory: Pitfalls and
opportunities. Sloan Management Review 33 (3), 65–73.

 Ittner, C., Larcker, D., & Randel, T. (2003b). Performance implications of strategic
performance measurement in financial services firms. Accounting, Organizations and
Society, 28 (7-8), 715-741.

 Fullerton & McWatters. (2002). the role of performance measures and incentive systems
in relation to the degree of JIT implementation. Accounting, Organizations and Society ,
27 (8), 711-735.

 Ullrich, M. J., & Tuttle, B. M. (2004). The e?ects of comprehensive information reporting
systems and economic incentives on managers' time-planning decision. Behavioral
Research in Accounting, 16, pp. 89-105.

 Lillis & Anne. (2002). Managing multiple dimensions of manufacturing performance - an


exploratory study. Accounting, Organizations and Society, 27, 497-529.
 Johnston, R. and Clark, G. (2005), Service Operations Management: Improving Service
Delivery, FT Prentice-Hall, Harlow.

 Johnston, R., Clark, G., 2001. Service Operations Management.


Prentice-Hall, Harlow, UK.
 Verma, R., Fitzsimmons, J., Heineke, J. and Davis, M. (2002), “New issues and
opportunities inService design research”, Journal of Operations Management, Vol. 20
No. 2, pp. 117-20.
 Frei, F.X. and Harker, P.T. (1999), “Measuring the efficiency of service delivery
processes: an application to retail banking”, Journal of Service Research, Vol. 1 No. 4,
pp. 300-12.
 Edvardsson, B., Gustavsson, A., Johnson, M.D., Sandén, B., 2000. New Service
Development and Innovation in the New Economy. Studentliterature, Lund, Sweden.

 Heskett, J.L., 1987. Lessons in the service sector. Harvard Business Review 65, 118–
126.

 Chase, R., Bowen, D.E., 1991. Service quality and the service delivery system. In:
Service Quality: Multidisciplinary and Multi-National Perspectives. Lexington Books,
Lexington, MA,
pp. 157–178.
 Zeithaml, V.A., Berry, L.L., Parasuraman, A., 1990. Delivering Quality Service: Balancing
Customer Perceptions and Expectations. Free Press, New York.
 Roth, A.V. and Menor, L.J. (2003), “Insights into service operations management: a
research agenda”, Production & Operations Management, Vol. 12 No. 2, pp. 145-64.
 Goldstein, S.M., Johnston, R., Duffy, J. and Rao, J. (2002), “The service concept: the
missing link in service design research?”, Journal of Operations Management, Vol. 20
No. 2, pp. 121-34.
 Miles, M.B. and Huberman, A.M. (1994), Qualitative Data Analysis – An Expanded
Sourcebook, Sage, Newbury Park, CA.
 Lymperopoulos, C., Chaniotakis, I.E., and Soureli, M. (2006). The importance of
service quality in bank selection for mortgage loans. Managing Service Quality,
16(4), 365-379.
 Portela, M.C.A.S., and Thanassoulis, E. (2005). Profitability of a sample of
Portuguese bank branches and its decomposition into technical and locative
components. European Journal of Operational Research, 162(3), 850-866.
 Newman, K. (2001). Interrogating SERVQUAL: a critical assessment of service
quality measurement in a high street retail bank. International Journal of Bank
Marketing, 19(3), 126-139.
 Caruana, A. (2002). Service loyalty. The effects of service quality and the
mediating role of customer satisfaction. European Journal of Marketing, 36(7/8),
811-828.
 Ehigie, B. O. (2006). Correlates of customer loyalty to their bank: a case study in
Nigeria. International Journal of Bank Marketing, 24(7), 494-508.
 Levesque, T.J., and McDougall, G.H.G. (1993). Managing customer satisfaction:
the nature of service problems and customer exit, voice and loyalty. Asia Pacific
Journal of Quality Management, 2(2), 40-58.
 Parasuraman, A., Zenithal, V.A. and Berry, L.L. (1988). SERVQUAL: a multiple-
item scale for measuring consumer perceptions of service quality. Journal of
Retailing, 64(1), spring.
 Teich, I. (1997). Holding on to customers: the bottom-line benefits of relationship
building. Bank Marketing,29(2), 12-13.
 Gremler, D.D., and Brown, S.W. (1996). Service loyalty: its nature, importance
and implications. Proceedings American Marketing Association, 171-180.
 Zenithal, V.A., Berry, L.L., and Parasuraman, A. (1996). The behavioral
consequences of service quality. Journal of Marketing, 60, April, 31-46.

You might also like