BY

RANJANI B

15AB30

MBA (I YEAR)

PSGIM

1. PERFORMANCE

It refers to a product's primary operating characteristics. This dimension of quality involves

measurable attributes; brands can usually be ranked objectively on individual aspects of

performance.

• Health smart

• Fresh

• Vibrant flavors

• Fresh ingredients

• Free from junk and bad calories

2. FEATURES

Features are additional characteristics that enhance the appeal of the product or service to the

user.

High Customizability

Make your sub by yourself according to your taste

“Your sub made the way you say”

Flavored bread

Variety of meat

Choice in veggies and salad

Choice in sauces

3. CONFORMANCE

Conformance is the precision with which the product or service meets the specified standards.

Striving in fast food industry while offering smart food choices

Deliver their ultimate product to customer as showed in advertisement (high

resemblance)

Ensure the standards of hygiene and food temperature and safety as claimed.

DEEP FREEZE FOOD AT -18°C IN F1

BRING IT AT ROOM TEMPERATURE

4. RELIABILITY Hygiene food

Sauces (Delicio Dubai)

Availability Halal food not like “McDonald's Pakistan”

Chicken: K&N

Import beef meat & turkey from Jordan

Consistent flavors

Efficient supply chain

No shortage of ingredients

McDonald's meat scandal: Did Pakistanis consume rotten meat?

“Shanghai Husi Food Company” that had been banned in China over selling chicken

and beef beyond their expiry had also exported meat to McDonald’s Pakistan last

month.

These meat products include McNuggets and McCrispy Burger Patty in Pakistan from

Husi Foods Company Ltd China.

It is also not clear that either food was Halal or not

5. SERVICES Highly cooperative staff

Ensure customer ease at every level from choosing bread to finalizing the order

Explain meat variety to customers. e.g., turkey bacon

ORGANIZATIONAL TREND (SUBWAY)

All the franchises of SUBWAY are operating on totally centralized organizational

structure

From controlling to training; decision making to planning; and even the whole

furniture and outlet design is finalized by the head office of SUBWAY

TRAININGS

Give training to the employees locally

In Pakistan, efficient workers are then send to Lahore for further developmental

training

6. DURABILITY

As they offer edible items, their shelf life is not much. It even can not be microwaved.

7. AESTHETICS Good environment

Oven-warmed fresh sandwich

Fresh vegetables to add a sense of freshness

Pleasant environment at restaurants

Soft background music

Import Furniture from America, wall paper also recommended by subway

international, even each and every thing in the restaurant is recommended by subway

international according to its standard

Renovate the restaurant after every 6 years

8. PERCEIVED QUALITY It has fresh ingredients and offer healthy alternatives

Trust worthy in tastes