service processes
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Service Processes. Operations Management Dr. Ron Lembke. How are Services Different?. Everyone is an expert on services What works well for one service provider doesn’t necessarily carry over to another Quality of work is not quality of service - PowerPoint PPT PresentationTRANSCRIPT
Service Processes
Operations ManagementDr. Ron Lembke
How are Services Different? Everyone is an expert on services What works well for one service provider doesn’t
necessarily carry over to another Quality of work is not quality of service “Service package” consists of tangible and intangible
components Services are experienced, goods are consumed Mgmt of service involves mktg, personnel Service encounters mail, phone, F2F
Degree of Customer Contact More customer contact, harder to
standardize and control Customer influences:
Time of demand Exact nature of service Quality (or perceived quality) of service
3 Approaches Which is Best?
Production Line Self-Service Personal attention
What do People Want? Amount of friendliness and helpfulness Speed and convenience of delivery Price of the service Variety of services Quality of tangible goods involved Unique skills required to provide service Level of customization
Service-System Design Matrix
Mail contact
Face-to-faceloose specs
Face-to-facetight specs
PhoneContact
Face-to-facetotal
customization
Buffered core (none)
Permeable system (some)
Reactivesystem (much)
High
LowHigh
Low
Degree of customer/server contact
Internet & on-site
technology
SalesOpportunity
ProductionEfficiency
Applying Behavioral Science The end is more important to the lasting
impression (Colonoscopy) Segment pleasure, but combine pain Let the customer control the process Follow norms & rituals Compensation for failures: fix bad
product, apologize for bad service
Restaurant TippingNormal Experiment
Introduce self(Sun brunch) 15% 23%Smiling (alone in bar) 20% 48% Waitress 28% 33% Waiter (upscale lunch) 21% 18%“…staffing wait positions is among the most
important tasks restaurant managers perform.”
Fail-Safing “poka-yokes” – Japanese for “avoid
mistakes” Not possible to do things the wrong way
Indented trays for surgeons ATMs beep so you don’t forget your card Pagers at restaurants for when table ready Airplane bathroom locks turn on lights Height bars at amusement parks
How Much Capacity Do We Need?
BlueprintingFancy word for making a flow chart“line of visibility” separates what customers
can see from what they can’tFlow chart “back office” and “front office”
activities separately.
Demand rate varies by time
9 10 11 12 1 20
5
10
15
20
25
30
35Arrivals
Average#
customers arriving per hour
Time of Day
Demand varies by Customer
1 2 3 4 5 6 7 8 9 100
0.5
1
1.5
2
2.5
3 Time Average
Min to process customer
Customer #
What did we learn? Human considerations very important in
services Hard to please everyone, because we’re all
critics Degree of customer contact important
strategic decision Keeping things simple is good Fluctuations in demand making capacity
setting difficult