十一月 1, 2017

代写论文:服务质量管理

代写论文:服务质量管理

下面的项目将深入了解服务管理的理解和McDonaldization理论在屠夫汉堡餐厅的应用。服务质量管理意味着管理服务质量的过程,服务质量是根据客户的期望交付给客户的。它分析了服务分配给客户的质量,确定了潜在的问题并解决了问题。然而,首先要了解商品和服务概念之间的本质区别。而货物通常与设备、物体、性能和行为联系在一起。虽然商品和服务之间没有明显的区别,但它们之间有一些决定性因素:易腐性、可变性、无形性和不可分离性。商品和服务之间的区别主要以它们的有形性来引用,即有形的物品,服务不能被感官具体化或物化。

代写论文:服务质量管理
在不可分性方面的差异涉及到消费和生产的顺序。它会导致服务的可变性。它必然与服务和服务不同,并可能发生在一个组织内的个体雇员(Taylor,2000)。易腐性主要考虑到商品和服务,因为两者都有自己的保留能力,如果质量保证管理(Ritzer,1983)没有正确处理,就必须在服务和质量管理过程中引发问题。因此,在当前的研究中,我们将从Mc Donaldization的结构和理论角度分析肉店汉堡俱乐部的案例。这项研究将对个案研究的关键方面作一简要的考虑。此外,它还将研究Mc Donaldization的集成到它们的操作层次结构中。

代写论文:服务质量管理

The following project shall delve into the understanding of the service management and the application of the McDonaldization theory on the Butcher Burger restaurant. The service quality management implies the process of managing the quality of the services, which is delivered to the customers according to their expectations. It analyses the quality of the service dispensed to the customers, identifies the potential problems and addresses the problems. However, it is important to understand the essential differences between the concepts of goods and services at first. While goods are often associated with devices, objects, performances, and deeds. Though there are no distinct differences between goods and services, they are differentiated from each other by some determinant elements: perishability, variability, intangibility, and inseparability. The differences between goods and services are mostly cited in terms of their tangibility, where tangible goods, services cannot be sensually concrete or objectified.

代写论文:服务质量管理
The differences in terms of inseparability involve the sequence of consumption and production. It leads consequentially to variability of the service. It is bound to differ from service to service and can occur within an organization to an individual employee (Taylor, 2000). Perishability comes into account mainly for goods and services, since both of which have a retention capacity of its own and must trigger off problems in the process of service and quality management if they not correctly addressed by the quality assurance management (Ritzer, 1983). Therefore, in the current study, we shall analyse from the structural and theoretical perspective of Mc Donaldization in the case study of The Butcher Burger Club. The study will offer a brief consideration of the key aspects of the case-study. In addition, it will investigate the integration of the Mc Donaldization into their operational hierarchy.

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