Professional Documents
Culture Documents
QUALITY
Chapter: 3
IMPORTANCE OF CUSTOMERS
“Without customers, you don’t
have a business.”
- Don Peppers and Martha Rogers, “Customers Don’t Grow on
Trees,” Fast Company magazine, July 2005
2
AT&T CUSTOMER-SUPPLIER MODEL
Requirements Requirements
and feedback and feedback
3
IDENTIFYING CUSTOMERS
Consumers - those people who ultimately
purchase and use a company’s products.
4
CUSTOMER SEGMENTATION
Demographics
Geography
Volumes
“Vital few” and “useful many”
Profit potential
Net Present Value of the customer
• …the total profits (revenues associated with a customer minus
expenses needed to serve a customer) discounted over time.
NPVC is often used to segment customers by profit potential.
5
KEY CUSTOMER GROUPS
Organization level
consumers
externalcustomers
employees
society
Process level
internal customer units or groups
Performer level
individual internal customers
6
IDENTIFYING CUSTOMERS
What products or services are produced?
Who uses these products and services?
Who do employees call, write to, or answer
questions for?
Who supplies inputs to the process?
7
CUSTOMER SEGMENTATION
Demographics
Geography
Volumes
Profit potential
8
CUSTOMER SEGMENTATION
Demographics
Geography
Volumes
“Vital few” and “useful many”
Profit potential
Net Present Value of the customer
• …the total profits (revenues associated with a customer minus
expenses needed to serve a customer) discounted over time.
NPVC is often used to segment customers by profit potential.
9
CUSTOMER-DRIVEN QUALITY CYCLE
PERCEIVED QUALITY is a
comparison of ACTUAL
QUALITY to EXPECTED
QUALITY
UNDERSTANDING CUSTOMER NEEDS
11
EXAMPLE OF QUALITY DIMENSIONS
12
KEY DIMENSIONS OF SERVICE QUALITY
13
KANO MODEL OF CUSTOMER REQUIREMENTS
14
KANO MODEL
TOOLS FOR CLASSIFYING CUSTOMER REQUIREMENTS
20
EXAMPLE:
WHEN IS IT USED?
26
CUSTOMER LISTENING POSTS
27
SATISFYING CUSTOMERS
To meet or exceed customer expectations, organizations
must fully understand all product and service attributes
that contribute to customer value and lead to satisfaction
and loyalty.
Meeting specifications, reducing defects and errors, and
resolving complaints.
Designing new products that truly delight the customer
Responding rapidly to changing consumer and market demands
Developing new ways of enhancing customer relationships
28
IMPORTANCE OF CUSTOMER SATISFACTION
AND LOYALTY
29
KEY CUSTOMER-FOCUSED PRACTICES FOR
PERFORMANCE EXCELLENCE (1 OF 3)
Identify the most important customer groups and
markets, considering competitors and other potential
customers, and segment the customer base to better
meet differing needs.
30
KEY CUSTOMER-FOCUSED PRACTICES FOR
PERFORMANCE EXCELLENCE (2 OF 3)
Understand the linkages between the voice of the
customer and design, production, and delivery
processes; and use voice-of-the-customer information
to identify and innovate product offerings and
customer support processes to meet and exceed
customer requirements and expectations, to expand
relationships, and to identify and attract new
customers and markets.
32
Park Place Lexus and K&N
Management
33
QUALITY PROFILE: PARK PLACE
LEXUS
Client-relationship management database that
tracks all aspects of the PPL-Client interaction
and provides the resulting information to
members (employees)
Empowers members to resolve client complaints
on the spot by allowing them to spend up to
$250 to resolve a complaint, or up to $2,000 by
committee.
A focus on personal and organizational learning
motivates members, which then results in
exceptional understanding of client’s needs and
the ability to deliver service to meet those needs.
34
QUALITY PROFILE: K&N MANAGEMENT
Vision “to become world famous by delighting one guest
at a time.”
Builds and maintains a focus on “guest delight,”
relying on innovation and technology to create
product offerings that meet or exceed guest
requirements.
All leaders carry a personal digital assistant (PDA) that
alerts them of guest comments and complaints and daily
performance results.
35
LEADING PRACTICES (1 OF 2)
Define and segment key customer groups and
markets
Understand the voice of the customer (VOC)
Understand linkages between VOC and design,
production, and delivery
36
LEADING PRACTICES (2 OF 2)
37
CUSTOMER SATISFACTION
…“the result of delivering a product or
service that meets customer requirements.”
38
CUSTOMER ENGAGEMENT
.. customers’ investment in or commitment
to a brand and product offerings.
Characteristics:
customer retention and loyalty,
customers’ willingness to make an effort to do
business with the organization, and
customers’ willingness to actively advocate for
and recommend the brand and product offerings.
39
40
41
ACSI MODEL OF CUSTOMER
SATISFACTION
42
BUILDING A CUSTOMER-FOCUSED
ORGANIZATION
43
SERVICE RECOVERY AND COMPLAINT
MANAGEMENT
The average company never hears from 96 percent of its
unhappy customers. Dissatisfied individual and business
customers tend not to complain. For every complaint
received, the company has 26 more customers with
problems, six of whom have problems that are serious.
44
CUSTOMER RELATIONSHIP MANAGEMENT
45
MEASURING CUSTOMER SATISFACTION
46
MANAGE CUSTOMER RELATIONSHIPS
Customer-supplier partnerships - long-term
relationships characterized by teamwork and
mutual confidence
Customer-focused technology
Customer relationship management (CRM) software, which
typically includes market segmentation and analysis,
customer service and relationship building, effective
complaint resolution, cross-selling goods and services,
order processing, and field service.
47
Let customers know what you are doing for them.
(Communicate with Customers)
Provide Great Customer Service
Provide Customer Incentives
Train Employees Thoroughly
Build a Reputation for Reliability
Be Flexible with Policies
Act quickly when there is an issue
Remember special occasions.
Consider follow-up calls business development calls.
Example: The Olive Garden
• The Lobby – How was the pace of your meal?
– Was the lobby staff friendly and did they • The Food
welcome you to the restaurant?
– Were you seated in a timely, efficient – How would you rate the taste of
manner? your food?
• The Table Area – Please rate the temperature of your
– Was your table area clean when you were food, hot food being piping hot.
seated? – Please rate your visit on the value
• The Server for the money.
– Was your server attentive and there when – Overall, how would you rate your
you needed him/her?
visit
– Was your server knowledgeable and able to
– Would you recommend this Olive
answer your questions about our food and
beverages? Garden to a close friend or relative?
51