Documente Academic
Documente Profesional
Documente Cultură
Technology Education Section, Curriculum Development Institute Education Bureau, HKSARG August 2008
Learning Objectives
On completion of the unit, participants should be able to:
understand the basic characteristics for services and its impact on marketing mix design; elaborate on the unique marketing mix for services; People Physical evidence Process define services quality by SERVQUAL Instrument; and explore the possibilities of providing services on the internet.
2
Unit Outline
Definitions of Services Characteristics of Services Intangibility Inseparability Heterogeneity Perishability 5th P: People
Types of person/role conflict Reducing person/role conflict Location Selection Designing a good layout Capacity Utilization Measures Framing Service Experience
6th P: Physical 7th P: Process Service Package Supporting Facility Facilitating Goods Information Explicit Services Implicit Services Services Quality SERVQUAL Instrument Services on the Internet 3
Definitions of Services
(1)
Services are relatively intangible, produced and consumed simultaneously and often less standardised than goods. These unique characteristics of services present special challenges and marketing opportunities to the services marketer.
(Christopher Lovelock and Jochen Wirtz, 2004)
Unit Outline
Definitions of Services
(2)
Philip Kotler (2002) explains, A service is any activity that one party can offer to another that is essentially intangible and does not result in the ownership of anything. Its production may or may not be tied to a physical product.
Unit Outline
Intangibility
Characteristics of Services
Heterogeneity
6
Perishability
Unit Outline
Inseparability
Characteristics of Services
Perishability
Unit Outline
Tangible products
Production Time Sale Consumption
Intangible products
Sale Production Consumption
8
Unit Outline
Characteristics of Services
Heterogeneity
9
Perishability
Unit Outline
Intangibility
Heterogeneity
Standardization is difficult - greatly depending on who provides services and when, where and how HR strategy: select best fit persons and train them accordingly monitor customer Heterogeneity satisfaction
10
Characteristics of Services
Perishability
Unit Outline
Intangibility
Perishability
Characteristics of Services
Marketing strategy
(when demand fluctuates): - reservation system (on first come first serve) - recruit more part-time Perishability employees to serve customers
Heterogeneity
11
Unit Outline
* discussed in Unit 9 1st P: Product * discussed in Unit 9 2nd P: Price 3rd P: Place * discussed in Unit 9 * discussed in Unit 9 4th P: Promotion 5th P: People 6th P: Physical evidence 7th P: Process
Unit Outline
5th P: People
(1)
Employees in boundary-spanning roles are named as boundary spanners. The Boundary-Spanning Role is defined as one that links an organization with the outside world (i.e. by interacting with non members of the organization). Two roles of boundary spanners:
Information transfer collect information and feedback to the service company Representation as the organizations personal representatives
13
Unit Outline
5th P: People
(2)
14
Unit Outline
(1)
Person/role conflicts is defined as a bad fit between an individuals self perception and the specific role the person must play in an organization. Since boundary spanners keep close contact with customers (or other non members of the organization), they may face Person/role conflicts in their daily works.
15
Unit Outline
Challenging Corner 1
David has been working as a waiter (that is called as taking the boundary spanner role) in a Chinese restaurant for over 10 years. His usual duties include adding water to empty tea pots and taking dishes order for the customers. During the peak period (lunch hours), there are lot of customers in the restaurant raising their hands for adding water services
16
Unit Outline
Challenging Corner 1
Some customers are anxious to finish their quick lunch. They then would go to the pantry area and try to add water by themselves instead of waiting for Davids services. How would he reduce the person/role conflict?
17
Unit Outline
Challenging Corner 1
(solution) (1)
Davids own personal space is the pantry area where he can defend against customers and other boundary spanners. When customers trespass on this space, it can lead to reactions that conflict with his own role (as a waiter).
18
Unit Outline
Challenging Corner 1
(solution) (2)
David would build up his protection wall to pile up some table cloths surrounding the pantry area so that the customers could not easily trespass on his personal space.
19
Unit Outline
(1)
Implication to services managers = they need to be sensitive and actively seek input from boundary spanners about the issue. To improve the quality of service, it is important to ensure that boundary spanners are well trained in managing the ad hoc issues by: Empowerment, and/or Enfranchisement
20
Unit Outline
(2)
Empowerment = giving discretion to boundary spanners (i.e. front line personnel) to meet the needs of consumers creatively Enfranchisement = empowerment coupled with a performance based compensation method for boundary spanners who could meet the services marketing objectives of the organization
21
Unit Outline
There is no single solution to the problems encountered in managing contact personnel. It depends on the personal judgment of the boundary spanners.
22
Unit Outline
(1)
Location and site selection is a strategic decision. Why? Because it will have long-term effects on costs, demand, and profitability.
23
Unit Outline
(2)
Particularly important to service organizations. Why? Because most services are produced and consumed simultaneously Also most services require a customers presence Some services make their facilities accessible to as large a customer group as possible
24
Unit Outline
Factor weighting has 6 steps:1. Develop a list of relevant factors 2. Assign a weight to each factor 3. Develop a scale for each factor 4. Have management score at each location 5. Multiple the score times the weight 6. Consider the maximum point score
25
Unit Outline
Apply Factor weighting method to select a suitable location for Doras cake shop between: Central, Mongkok, and Shatin
26
Unit Outline
Transportation facilities
27
Rental cost of the shop Number and size of competitors Communication facilities
Unit Outline
28
Unit Outline
Unit Outline
30
Unit Outline
31
Unit Outline
Centrals score (of 114) out-wins that of Mongkok (97) and Shatin (89). Thus, Central will be a suitable place to locate Doras cake shop.
32
33
Unit Outline
Another factor to consider is good layout which satisfies the following objectives:
1. Movement of people, materials and paper work must be kept at the minimum distance possible 2. High utilization of the space 3. Flexibility of rearrangement, services and growth 4. Satisfactory physical environment 5. Convenience for customers during the service 6. Attractive appearance
34
Unit Outline
(1)
35
Unit Outline
(2)
Big sofa + armchairs + round table + TV + broadcast of soft music, Feasible to rearrange the furniture and other decorations after a few months
A place to meet friends + enjoy cake & coffee May bring pets
as pets may be viewed as one of the family members of the customers
36
Unit Outline
7th P: Process
Process is the 7th P because one unique characteristic of services is inseparability. Services are all about the interaction between the service providers and the customers. Throughout the process, customers satisfaction or dissatisfaction will be formed based on the quality of services delivered (as compared with the expectations of the customers). It is necessary to manage the capacity of the service providers well to satisfy customer demands.
37
Unit Outline
7th P: Process Capacity Utilization Measures (1) Three measures of capacity utilization are needed:
percentage of total time equipment are in operation that facilities and
percentage of the physical space (e.g., seats) actually utilised intensity of usage of labor time
38
Unit Outline
Unit Outline
Unit Outline
The model is constructed by two parts which are visible or invisible to the consumer:
The visible part of the model consists of three parts: the inanimate environment, contact personnel or service providers, and other customers (denoted as Customer
B in the following figure on slide number 42).
The invisible component of the model consists of the invisible organization and systems.
Unit Outline
Inanimate Environment Invisible organization and systems Contact Personnel Or Service Provider
Customer A
Customer B
Invisible
Visible
Bundle of service benefits received by Customer A
42
Unit Outline
43
Unit Outline
44
Unit Outline
45
Unit Outline
46
Unit Outline
47
Unit Outline
(2)
Thus, the impact of contact personnel and service providers on the service experience can be profound. Because of the important role of service providers and other contact personnel within the service encounter, the management issues of People (hiring, training and empowering issues) could not be overlooked.
48
Unit Outline
49
Unit Outline
50
Unit Outline
51
Unit Outline
52
Unit Outline
(1)
A bundle of goods and services that is provided in some environment (Roger W Schmenner, 1986)
Consisted of 5 features which are experienced by customers and form the basis of his or her perception of the service:
Supporting Facility Facilitating Goods Information Explicit Services Implicit Services
Key Success Factor: service manager offers a total experience for customer that is consistent with the desired service package.
53
Unit Outline
Service Package: Supporting Facility Supporting Facility: The physical resources that must be in place before a service can be sold.
Example: golf course, hospital, school campus, airplane. = Doras Cake Shop
54
Unit Outline
Service Package: Facilitating Goods Facilitating Goods: The material consumed by the buyer or items provided by the consumer.
Example: food items, legal documents, golf club membership, medical history. = Cake and coffee consumed by the customers at Doras cake shop
55
Unit Outline
Service Package: Information Information: Operations data or information that is provided by the customer to enable efficient and customised service.
Example: patient medical records, seats available on a flight, customer preferences, location of customer to dispatch a taxi. = Customers preferences on taste of cakes and coffee being served at Doras cake shop
56
Unit Outline
Service Package: Explicit Services Explicit Services: Benefits readily observable by the senses and that consist of the essential or intrinsic features of the services.
Example: quality of meal, attitude of the waiter, ontime departure. = The quality of cakes and coffee provided by Doras cake shop, attitude of Doras staff on serving the customers, on-time delivery of cakes to the corporate customers (located in the Central)
57
Unit Outline
Service Package: Implicit Services Implicit Services: Psychological benefits or extrinsic features which the consumer may sense only vaguely.
Example: privacy of loan office, security of a well lighted parking lot, worry free auto repair, etc. = Feel of comfort or Home feel at Doras cake shop
58
Unit Outline
(1)
Assessment of quality is made during the service delivery process. Each customer contact is referred to as a moment of truth, an opportunity to satisfy or dissatisfy the customer. Customer satisfaction is defined by comparing perceptions of service received with expectations of service desired. Expectations are based on: (1) word of mouth, (2) personal needs, and (3) past experience.
59
Unit Outline
(2)
Word of mouth
Personal needs
Past experience
Expected service
Perceived service
Service Quality Assessment 1. Expectations exceeded ES < PS (Quality surprise) 2. Expectations met ES = PS (Satisfactory quality) 3. Expectation not met EX > PS (Unacceptable quality)
60
Unit Outline
SERVQUAL Instrument
(1)
Measuring service quality is a challenge because customer satisfaction is determined by many intangible factors. Unlike a product with physical features that can be objectively measured, service quality contains many psychological features. In addition, service quality often extends beyond immediate encounter because it has an impact on a persons future quality of life.
61
Unit Outline
SERVQUAL Instrument
(2)
The multiple dimensions of service quality are captured in the SERVQUAL instrument which is an effective tool for surveying customer satisfaction. By SERVQUAL, it could be understood as a combination of SERVice and QUALity. Most of the best services award would be based on the following five dimensions to evaluate the overall service quality of a service provider.
Unit Outline
SERVQUAL Instrument
5 dimensions of service quality:
(2)
Reliability: Perform promised service dependably and accurately Responsiveness: Willingness to help customers promptly Assurance: Ability to convey trust and confidence Empathy: Ability to be approachable Tangibles: Physical facilities and facilitating goods
Unit Outline
SERVQUAL Instrument
(3)
This two-part instrument has an initial section to record customer expectations for a class of service (e.g. catering services) , followed by a second section to record a customers perceptions for a particular service firm (e.g. Doras cake shop). The statements in the survey describe aspects of the five dimensions of service quality: Reliability, Responsiveness, Assurance, Empathy and Tangibles.
Unit Outline
64
SERVQUAL Instrument
(4)
A score for the quality of service is calculated by computing the differences between the ratings that customers assign to paired expectation and perception statements. A seven-point scale ranging from Strongly Agree (7) to Strongly Disagree (1), with no labels for the intermediate scale points (i.e. 2 through 6), accompanied each statement.
65
Unit Outline
SERVQUAL Instrument
(5)
Unit Outline
SERVQUAL Instrument
(6)
Unit Outline
Services on the Internet : Multiple applications for websites (1) As a Channel to sell a Product or Service As a Supplemental Channel of Conventional Businesses to extend their market To Process Transaction, such as transfer from clients one account to another To Convey Information about the organization (including names of officers, addresses, phone numbers, and types of services)
68
Unit Outline
Services on the Internet : Multiple applications for websites (2) As a Promotion Channel - More advertisers are now using the medium of internet to advertise and promote their businesses or products for the specifically targeted groups of audience
69
Unit Outline
Challenging Corner 2
Design the services marketing mix for Doras cake shop in terms of the 5th, 6th and 7th P:
5th P: People 6th P: Physical evidence 7th P: Process
70
Unit Outline
Challenging Corner 2
5th P People:
(solution) (1)
Recruit one to two new staff: able to brew coffee, love to meet people (sociable), etc. Happy employees bring in happy customers OR, ask for new partners to run the cake shop business? When is the appropriate time?
71
Unit Outline
Challenging Corner 2
6th P - Physical evidence:
Location: Central
(solution) (2)
Based on Factor Weighting in Selection of Dora cake shops Location (slide page 33) Close to the four major customers (i.e. corporate customers) Near Hollywood Road, Hong Kong where most of the potential individual customers locate:
Office workers Retired couples Yuppies (leisure life followers) Friends (on a social gathering)
Unit Outline
Challenging Corner 2
7th P - Process:
(solution) (3)
When customers pop in Doras cake shop, Dora and her team (as boundary spanners) will warm welcome them, calling their names (if their memory are good and assuming that this is not the first time visit from the customers), directing them to a place where they like to settle down. Customers sit comfortably at the sofa, listening to the soft music, thinking of what kind of cake and coffee to order. The moment of truth is so memorable.
73
Unit Outline
Challenging Corner 2
7th P - Process
(cont.)
(solution) (4)
If there are not many customers in the cake shop, Dora will actively introduce her new flavour cake to the loyal customers and invite them to try a slice of the cake (on complimentary basis). Customers feedbacks are collected informally to improve the products sold. New customers also feel the warm atmosphere in the cake shop and will consider visiting it again.
74
Unit Outline
Summary
Physical evidence
4P (Unit 9)
Services
Process
75
References
James A Fitzsimmons and Mona J Fitzsimmons, Service Management: Operations, Strategy, Information Technology, 5th edition, McGraw Hill, 2006. Christopher Lovelock and Jochen Wirtz, Services Marketing: People, Technology, Strategy, 5th edition, Prentice Hall, 2004. K. Douglas Hoffman and John E. G. Bateson, Essentials of Services Marketing: Concepts, Strategies and Cases, 2nd edition, Harcourt, 2002.
76
Further Readings
, (1998), , (2003), , (1999), , (2004), , (1982), ,
77
78