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Improving Service Quality Using Marketing and Operations Management Frameworks Case Study By Native Assignment Help.
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The report highlighted two service encounters through the help of 5 journal entries provided at the last in appendices provided by the company Cam Myers and Partners - A Digital Marketing Co., London. In Service Encounter 1, the challenges faced by Cromwell International Hotel were discussed using the 7P/4Ps marketing mix framework. The intangible and heterogeneous natures of services were found to be the reasons for poor service quality, speed, and reliability. Service Recovery and Customer Relationship Management were suggested as solutions. In Service Encounter 2, the 4 Vs structure and service recovery were implemented in a hotel setting through on-site observation and data collection (Klöckner, 2017). Queuing theory was recommended to improve the delayed service at the restaurant, and service blueprinting was proposed to address unclear hotel policies. To attract and retain a diverse workforce, the guidelines recommend developing strategies to enhance communication, job satisfaction, employee perks, creativity, mentorship programmes, and diversity and inclusion training.
Several concepts from the fields of operations management and services marketing have been chosen by me as applicable to my research on service consumption (Ullal and Hawaldar, 2018).
My chosen area of focus is services marketing:
The features of services, ly intangibility, perishability, inseparability, and heterogeneity, present distinct challenges for operations and marketing managers in Chipotle. The consumption model is comprised of three distinct stages, ly the pre-purchase, service encounter, and post-encounter phases.
My area of focus is operations management:
The first service encounter was assessed by collecting data through a survey that utilised a 5-point rating scale to evaluate various factors related to the service encounter. These factors included service quality, speed, dependability, flexibility, and cost. In addition, the participants were solicited to provide unrestricted feedback regarding their positive and negative perceptions of the service encounter. The data was promptly collected subsequent to the service encounter. The COVID-19 pandemic necessitated a shift towards online service interactions, resulting in a number of challenges (Khalid and Yousaf, 2021).
Standing with these challenges, I managed to collect sufficient data for analysis and drawing conclusions.
The survey data can be evaluated utilising the 7P/4Ps marketing mix framework. Enterprises utilise a collection of tactics and tools referred to as the marketing mix to promote their products and services (Buhalis, et.al 2019). The 4Ps of marketing, ly product, price, promotion, and location, are expanded to include three additional elements in the 7Ps marketing mix, which are people, process, and physical evidence.
The issues I experienced in service consumption:
The challenges encountered in my experience were attributed to the intangible and heterogeneous nature of the service, as defined by the four characteristics of services: heterogeneity, intangibility, perishability, and inseparability. As an individual engaged in online learning, I encountered difficulties in assessing the calibre of courses prior to enrolment due to the intangible nature of course materials.
Insufficient pre-enrolment information, technical difficulties and ambiguous course materials, and limited feedback and follow-up opportunities had a negative impact on my educational experience. Service providers may endeavour to improve every stage of the consumption process as a means of addressing these challenges (Kautish and Sharma, 2019).
In my particular case, the strength of my connection with the online educational platform that I was employing was insufficient, resulting in an unfavourable experience.
In order to enhance customer relationships, service providers may focus on cultivating trust, providing tailored and relevant content, and maintaining open channels of communication with their clientele (Seyito?lu and Ivanov, 2020)
In the present scenario, service providers have the option to employ service recovery strategies to address service failures (Beltagui, et.al 2016). These strategies may include expressing remorse and providing compensation, suggesting alternative options, and proactively soliciting feedback from consumers. Furthermore, organisations can leverage service recovery as an opportunity to improve their service practises and policies, thereby preventing similar service failures from occurring in the future.
To conclude, my encounter with online learning services has revealed several concerns regarding service characteristics, the three-stage consumption model, customer relationship management, and service recovery. The proposed solution entails service providers focusing on enhancing their performance.
Based on the issues identified in the service encounters and the relevant theories, the following are practical recommendations for the businesses to improve their service quality:
In general, the afore mentioned recommendations require a significant investment of both time and financial resources. However, they have the potential to yield substantial improvements in service quality and customer satisfaction.
I have chosen the subsequent operations management concepts for evaluation and implementation in Service Encounter 2:
The identification and understanding of the four fundamental characteristics of a service operation, commonly referred to as the 4 Vs, can facilitate the identification of potential issues and areas for improvement for hospitality industry business Cromwell International Hotel (Saura, 2021).
Service recovery is a systematic approach to managing service disruptions, which is crucial for maintaining customer satisfaction and loyalty.
The 4 Vs framework is instrumental in understanding the four essential components of a service operation, ly Volume, Variety, Variation, and Visibility. The service encounter under consideration pertains to a hotel stay, which falls under the purview of service operations. The hotel accommodated a significant quantity of patrons and provided a variety of facilities, such as in-room dining, a wellness center, and a dining establishment.
Nonetheless, issues pertaining to the variability of service quality and the lack of service visibility were identified. Utilizing the aforementioned framework, an analysis was conducted which revealed that the hotel could potentially increase profitability by prioritising efforts to reduce variability in service quality and augmenting customer awareness of their available amenities (Kannan, 2017).
The concept of service recovery offers a systematic approach to address service failures. During my stay at the hotel, I encountered several issues such as prolonged service at the restaurant and a malfunctioning air conditioning unit in my accommodation. The hotel personnel successfully resolved the aforementioned issues to my contentment. However, there was an absence of a structured protocol for managing such service deficiencies. The Service Recovery framework is employed.
The researcher conducted a firsthand observation and direct engagement with the hotel's personnel and amenities during the entire duration of their stay to document the second Service Encounter. Data was collected over a period of three days in August 2022, during a stay at a four-star hotel situated in a prominent urban centre (Lindgreen, et.al 2021).
The author observed inconsistencies in the level of service provided, encompassing tardy service at the dining venue and a malfunctioning air conditioning unit in their accommodation.
The data collection procedure was restricted by specific limitations, such as the subjective character of personal observations and the potential for individual biases to impact the data. Additionally, it is important to acknowledge that the data collected was limited to the author's individual experience and may not be representative of the experiences of other customers or the overall effectiveness of the establishment.
During my service encounter at the hotel, I experienced several issues with the service, which I have identified through the data I collected.
Recommendations for the short term (up to one year):
3-to-5-year recommendations for the medium term:
Long-term suggestions (five years or more):
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References
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Beltagui, A., Candi, M. and Riedel, J.C., 2016. Setting the stage for service experience: design strategies for functional services. Journal of Service Management, 27(5), pp.751-772.
Buhalis, D., Harwood, T., Bogicevic, V., Viglia, G., Beldona, S. and Hofacker, C., 2019. Technological disruptions in services: lessons from tourism and hospitality. Journal of Service Management.
Calleja, G., Corominas, A., Martínez-Costa, C. and de la Torre, R., 2018. Methodological approaches to supply chain design. International Journal of Production Research, 56(13), pp.4467-4489.
Chamberlin, L. and Boks, C., 2018. Marketing approaches for a circular economy: Using design frameworks to interpret online communications. Sustainability, 10(6), p.2070.
de Groot, F.O., 2020. A multimodal analysis of digitally mediated service encounters using ‘super-sticky’applications: Implications from the micro to the macro. Multimodal Communication, 10(1), pp.5-18.
Hudson, L. and Hudson, S., 2017. Marketing for tourism, hospitality & events: a global & digital approach. Marketing for Tourism, Hospitality & Events, pp.1-384.
Kannan, P.K., 2017. Digital marketing: A framework, review and research agenda. International journal of research in marketing, 34(1), pp.22-45.
Kautish, P. and Sharma, R., 2019. Managing online product assortment and order fulfillment for superior e-tailing service experience: an empirical investigation. Asia Pacific Journal of Marketing and Logistics, 31(4), pp.1161-1192.
Khalid, M. and Yousaf, M.M., 2021. A comparative analysis of big data frameworks: An adoption perspective. Applied Sciences, 11(22), p.11033.
Klöckner, C.A., 2017. A stage model as an analysis framework for studying voluntary change in food choices–The case of beef consumption reduction in Norway. Appetite, 108, pp.434-449.
Larivière, B., Bowen, D., Andreassen, T.W., Kunz, W., Sirianni, N.J., Voss, C., Wünderlich, N.V. and De Keyser, A., 2017. “Service Encounter 2.0”: An investigation into the roles of technology, employees and customers. Journal of business research, 79, pp.238-246.
Lindgreen, A., Di Benedetto, C.A., Brodie, R.J. and Jaakkola, E., 2021. How to develop great conceptual frameworks for business-to-business marketing. Industrial Marketing Management, 94, pp.A2-A10.
McLean, G. and Osei-Frimpong, K., 2017. Examining satisfaction with the experience during a live chat service encounter-implications for website providers. Computers in Human Behavior, 76, pp.494-508.
Pryce, J., 2020. Managing workers in hospitality operations. Managing hospitality experiences, pp.46-66.
Saura, J.R., 2021. Using data sciences in digital marketing: Framework, methods, and performance metrics. Journal of Innovation & Knowledge, 6(2), pp.92-102.
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Ullal, M.S. and Hawaldar, I.T., 2018. Influence of advertisement on customers based on AIDA model. Problems and Prospective in Management (December, 2018) Vol, 16(4), pp.285-298.
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