Practical Operations Management
Practical Operations Management
2nd Edition
ISBN: 9781939297136
Author: Simpson
Publisher: HERCHER PUBLISHING,INCORPORATED
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Chapter 1, Problem 18P
Summary Introduction

Interpretation:company provided more value added.

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Briefly describe a service of your choice. Offer two recommendations for how the company/service provider in your example could manage the characteristics of services to create more value for its customers.
1. A hotel tries to reduce the perishability of its services by selling last minute inventory at a highly discounted price. This technique presents threats to a company’s: A. Brand image B: Variability of services C: Relationships with suppliers D: Human resources turnover   2. Sometimes, hotel and airline companies upgrade guests to higher-end services. For such services, there are not a lot of word-of-mouth, reviews, or pictures available. For example, a hotel may upgrade a guest who paid for a regular room to a suite in order for the guest to experience an upscale product that the customer does not purchase often, but may purchase in the future. This situation, where a guest may experience an unfamiliar upscale service for the first time, is likely to result in a __________ in the __________ of services. A: increase, intangibility B: reduction, intangibility C: reduction, variability D: increase, variability   3. In hospitality and travel industries, customers and frontline…
Differentiate in detail the three options from the perspective of customer service. Which do you believe will provide the best level of service? Why?
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