New Service Development

Slides:



Advertisements
Similar presentations
MARKETING THE INDUSTRY SEGMENTS
Advertisements

Front Of The House Functions
Chapter 04 New Service Development
Technology Strategies for the Hospitality Industry© 2005 Pearson Education, Inc Nyheim, McFadden, & Connolly Upper Saddle River, New Jersey Restaurant.
Service Strategy, New Service Development, and Technology in Services
Chapter 2 The Nature of Services. Learning Objectives Service process matrix The service package Distinctive characteristics of a.
New Service Development
ISM 270 Service Engineering and Management Lecture 3: Technology in Services.
9-1 Part 4 ALIGNING SERVICE DESIGN AND STANDARDS.
Chapter – 4 New Service Development
New Service Development McGraw-Hill/Irwin Copyright © 2011 by The McGraw-Hill Companies, Inc. All rights reserved.
New Service Development and Process Design
Chapter 04 New Service Development McGraw-Hill/Irwin Service Management: Operations, Strategy, and Information Technology, 6e Copyright © 2008 by The McGraw-Hill.
© 2006 The McGraw-Hill Companies, Inc. All rights reserved.McGraw-Hill/Irwin Part 4 ALIGNING SERVICE DESIGN AND STANDARDS.
Chapter 6 Food and Beverage Operations
SERVICE DELIVERY Marketing of services. UNIT-5 MBA-3 rd Sem
4 The World of Food and Beverages. 4 The World of Food and Beverages.
Service Strategy. Learning Objectives ä ä Identify strategic opportunities available in the design of the service concept. ä ä Understand the competitive.
ISM 270 Service Engineering and Management Lecture 3: Technology in Services.
New Service Development Design service delivery system with features to differentiate Chap. 03.
1-1 Operations Management Introduction - Chapter 1.
Operations Management Process Strategy Chapter 7
Analyzing an Income & Cash Flow Statement Oğuz Benice Bilkent University School of Tourism & Hotel Management.
New Service Development. 2 Levels of Service Innovation Radical Innovations Major Innovation: new service driven by information and computer based technology.
6 Front- and Back-of-the-House. 6 Front- and Back-of-the-House.
Introducing Services.
Introduction to production and operations management.
1 FORMULATING SERVICE STRATEGY Strategy formulation process. SWOT Mgt. 339 –External factors: Economy, Social, Political/legal, technology, International.
Lodging.
1 New Service Development and Process Design. 2 Origin of new services u Human needs – stimulus for new services u Need for survival and growth in the.
Chapter 6 Food and Beverage Operations
 What is one of your favorite restaurants?  Why is it your favorite restaurant?  How long does it take to get your food when you order?  Do you pay.
Designing Goods and Services and Process Selection
1 Ch. 4 New Service Development. 2 Learning Objectives 1. Innovation in services 2. New service development process 3. Service Design Elements 4. Strategic.
Chapter 4 New Service Development
Service Service Service. Quality customer service is very important to a restaurant business. ◦Gives the reputation to a business. ◦What is reputation?
Technology Strategies for the Hospitality Industry© 2005 Pearson Education, Inc Nyheim, McFadden, & Connolly Upper Saddle River, New Jersey Restaurant.
Introduction to Hospitality, Fourth Edition John Walker ©2006 Pearson Education, Inc. Pearson Prentice Hall Upper Saddle River, NJ Chapter 6 Food.
Chapter 5 The Service Delivery System
Designing Goods and Services Chapter 3, Part 1. Operations and Operations Strategy Designing an Operations System Managing an Operations System Done We.
Catering outlets and job descriptions
New Service Development
To Accompany Krajewski & Ritzman Operations Management: Strategy and Analysis, Seventh Edition © 2004 Prentice Hall, Inc. All rights reserved. Process.
Section 5.1 Service Basics
Designing Goods and Services and Process Selection Chapter 3.
Designing Goods and Services and Process Selection
McGraw-Hill/Irwin Copyright © 2013 by The McGraw-Hill Companies, Inc. All rights reserved. Chapter 14 Operations Management: Managing Vital Operations.
9-1 © 2006 The McGraw-Hill Companies, Inc. All rights reserved.McGraw-Hill/Irwin Value Chain Management Development of a set of functional-level strategies.
New Service Development
New Service Development and Process Design. Levels of Service Innovation Radical Innovations Major Innovation: new service driven by information and computer.
Copyright © 2006 by The McGraw-Hill Companies, Inc. All rights reserved. McGraw-Hill/Irwin New Service Development.
© 2007 Pearson Education, Upper Saddle River, NJ All Rights Reserved. Walker: Introduction to Hospitality Management, 2 nd edition Chapter 6 Food.
Roles and Duties of Service CAH II 3.01 Rebecca Benners, Instructor.
TIM 270 Service Engineering and Management Lecture 3: Technology in Services.
100 Yen Sushi House Adlyn Pangestu - Pangeran Kurniawan - Rianti Dewi - Shabrina Koeswologito - Yunisa Kristi.
Servitisation Managing in a converging technology environment © Copyright Göran Roos 2011.
What is a food and beverage business?
Food Service and Meeting Management in Limited Service
Restaurant Operations
Unit 1: Understand the complexity of hospitality and tourism destinations. Objective 1.01 Identify career opportunities in the hospitality and tourism.
New Service Development
New Service Development and Process Design
Unit 1: Understand the complexity of hospitality and tourism destinations. Objective 1.01 Identify career opportunities in the hospitality and tourism.
ALIGNING SERVICE DESIGN AND STANDARDS
Types of Food Service Counter Service
4 The World of Food and Beverages. 4 The World of Food and Beverages.
The Dining Experience.
Customer Service Foodservice Production and Management
Laundromat Business Plan
New Service Development
Presentation transcript:

New Service Development

Learning Objectives Discuss the new service development process. Prepare a blueprint for a service operation. Describe a service process using the dimensions of divergence and complexity. Use the taxonomy of service processes to classify a service operation. Compare and contrast the generic approaches to service system design.

Levels of Service Innovation Radical Innovations Major Innovation: new service driven by information and computer based technology Start-up Business: new service for existing market New Services for the Market Presently Served: new services to customers of an organization Incremental Innovations Service Line Extensions: augmentation of existing service line (e.g. new menu items) Service Improvements: changes in features of currently offered service Style Changes: modest visible changes in appearances

Technology Driven Service Innovation Power/energy - International flights with jet aircraft Physical design - Enclosed sports stadiums Materials - Astroturf Methods - JIT and TQM Information - E-commerce using the Internet

Service Design Elements Structural - Delivery system - Facility design - Location - Capacity planning Managerial - Service encounter - Quality - Managing capacity and demand - Information

New Service Development Cycle Full-scale launch Post-launch review Full Launch Development Enablers Formulation of new services objective / strategy Idea generation and screening Concept development and testing Organizational Context People Service design and testing Process and system design and testing Marketing program Personnel training Service testing and pilot run Test marketing Teams Product Technology Systems Tools Analysis Design Business analysis Project authorization

Service Blueprint of Luxury Hotel

Strategic Positioning Through Process Structure Degree of Complexity: Measured by the number of steps in the service blueprint. For example a clinic is less complex than a general hospital. Degree of Divergence: Amount of discretion permitted the server to customize the service. For example the activities of an attorney contrasted with those of a paralegal.

Structural Alternatives for a Restaurant LOWER COMPLEXITY/DIVERGENCE CURRENT PROCESS HIGHER COMPLEXITY/DIVERGENCE TAKE RESERVATION SEAT GUESTS, GIVE MENUS SERVE WATER AND BREAD TAKE ORDERS PREPARE ORDERS Salad (4 choices) Entree (15 choices) Dessert (6 choices) Beverage (6 choices) SERVE ORDERS COLLECT PAYMENT No Reservations Self-seating. Menu on Blackboard Eliminate Customer Fills Out Form Pre-prepared: No Choice Limit to Four Choices Sundae Bar: Self-service Coffee, Tea, Milk only Serve Salad & Entree Together: Bill and Beverage Together Cash only: Pay when Leaving Specific Table Selection Recite Menu: Describe Entrees & Specials Assortment of Hot Breads and Hors D’oeuvres At table. Taken Personally by Maltre d’ Individually Prepared at table Expand to 20 Choices: Add Flaming Dishes; Bone Fish at Table; Prepare Sauces at Table Expand to 12 Choices Add Exotic Coffees; Sherbet between Courses; Hand Grind Pepper Choice of Payment. Including House Accounts: Serve Mints

Taxonomy of Service Processes Low divergence High divergence (standardized service) (customized service) Processing Processing Processing Processing Processing Processing of goods Information of people of goods Information of people Dry Check Auto repair Computer No Cleaning processing Tailoring a programming Customer Restocking Billing for a suit Designing a Contact a vending credit card building machine Ordering Supervision Indirect groceries of a landing customer from a home by an air contact computer controller No Operating Withdrawing Operating Sampling Documenting Driving a customer- a vending cash from an elevator food at a medical rental car service machine an ATM Riding an buffet dinner history Using a worker Assembling escalator Bagging of health club interaction premade groceries Searching for facility (self- furniture information Direct service) in a library Customer Customer Food Giving a Providing Home Portrait Haircutting Contact service service in a lecture public carpet painting Performing worker restaurant Handling transport- cleaning Counseling a surgical interaction Hand car routine bank a tion Landscaping operation washing transactions Providing service mass vaccination

Generic Approaches to Service Design Production-line • Limit Discretion of Personnel • Division of Labor • Substitute Technology for People • Standardize the Service Customer as Coproducer • Self Service • Smoothing Service Demand Customer Contact • Degree of Customer Contact • Separation of High and Low Contact Operations Information Empowerment • Employee • Customer

Customer Value Equation

Discussion Questions What are the limits in the production-line approach to service? Give an example of a service in which isolation of the technical core would be inappropriate. What are some drawbacks of customer participation in the service delivery process? What ethical issues are raised in the promotion of sales during a service transaction?

100 Yen Sushi House Prepare a service blueprint for the 100 Yen Sushi House. What features differentiate 100 Yen Sushi House and how do they create a competitive advantage? How has the 100 Yen Sushi House incorporated the just-in-time system into its operations? Suggest other services that could adopt the 100 Yen Sushi House service delivery concept.

Dishwashing Counter in Back 100 Yen Sushi House Layout Dishwashing Counter in Back CONVERSATION AREA Miso and Tea Station CONVEYOR BELT CONVERSATION AREA TAKE-OUT POSITION ENTRANCE = CHEF

Commuter Cleaning - New Venture Proposal Prepare a service blueprint for Commuter Cleaning. What generic approach to service design is illustrated by Commuter Cleaning, and what competitive advantage does this offer? Using the data in Table 4.6 calculate a break-even price per shirt if monthly demand is expected to be 20,000 shirts and the contract with a cleaning plant stipulates a charge of $0.50 per shirt. Critique the business concept, and make recommendations for improvement.

Golfsmith Prepare a service blueprint for Golfsmith. What generic approach to service design does Golfsmith illustrate and what competitive advantages does this design offer? Why is Golfsmith a good candidate for Internet sales?

INTERACTIVE CLASS EXERCISE The class breaks into small groups and prepares a service blueprint for Village Volvo.