Customer service process optimization at Sonae e MC

Sonae MC is constantly innovating and keeping up with the new market trends, being increasingly focused on E-commerce due to its growing importance. In that area, a telephone line is available to support customers with their problems. However, rare were the cases in which those problems were solved in the first contact. Therefore, the goal of this work was to reengineer these processes to improve the service performance and consequently the customer’s satisfaction. Following an evolutionary approach, improvement opportunities were suggested and if correctly implemented the cases resolution time could decrease 1 day and Sonae MC will save €7.750 per month.

The effects of the service process on satisfaction, trust and value as creators of customer loyalty in a daily deals concept

This study aims at applying the customer behaviour studies of satisfaction, trust, perceived value and loyalty to a daily deals concept. The goal is to find out whether the relationships are the same in this specific context when compared to previous e-commerce studies. The study examines how the daily deals service process affects customer satisfaction, trust and value, and how these in turn impact customer loyalty and each other. The data was collected via e-mail survey from case company customers, and research was conducted on a quantitative basis by using multivariate methods as tools. The results suggest that daily deals service process and service quality do have a direct and positive effect on customer satisfac-tion, trust and value. Additionally, positive correlations between the latter variables and customer loyalty were found. The results imply that the daily deals concept does not differ from other e-services when considering the studied factors. The results also emphasize the importance of recognizing what determinants have the greatest impact on customer loyalty in this specific context.

Fitting phase type distribution to service process with sequential phases

The work of this thesis is concerned with fitting Hypo-exponential and Erlang phase type distributions for modeling real life processes with non-exponential service time. There exist situations where exponential distributions cannot explain the distribution of service time properly. This thesis presents the application of two traditional statistical estimation techniques to approximate the service distributions of processes with coefficient of variation less than one. It also presents an algorithm to fit Hypo-exponential distribution for complex situations which can’t be handled properly with traditional estimation techniques. The result shows the effect of variation of sample size and other parameters on the efficiency of the estimation techniques by comparing their respective outputs. Furthermore it checks how accurately the proposed algorithm approximates a given distribution.

Development of management accounting practices in energy operations in a forest industry Company

The aim of this master’s thesis was to map the management accounting processes and reporting of an internal service unit. The research was conducted in energy services in a forest industry company. Research questions and the results of the study are highly specific for the case unit although some generalizable features of management accounting in internal service units under shared services were searched. The research was carried out as a qualitative action research and a single case study. Internal benchmarking was used to find best practices from other units and to get a comprehensive understanding of the financial processes of the case company. Empirical data for the study was collected with participant observation, interviews of experts and by exploring internal company documents. A literature review was conducted to outline the subject and to support the study. Although the management accounting processes of the case unit were found to be on a good level, some improvement ideas were presented. Results of the research show that the needs of the customers are in the key role in the processes of an internal service unit. Management accounting and reporting need to support the company strategy and management decision-making. To evaluate the performance of the service unit both financial and non-financial measures are needed.

Developing the Product Return Process of a Service Center With Lean Methods

Today lean-philosophy has gathered a lot of popularity and interest in many industries. This customer-oriented philosophy helps to understand customer’s value creation which can be used to improve efficiency. A comprehensive study of lean and lean-methods in service industry were created in this research. In theoretical part lean-philosophy is studied in different levels which will help to understand its diversity. To support lean, this research also presents basic concepts of process management. Lastly theoretical part presents a development model to support process development in systematical way. The empirical part of the study was performed by performing experimental measurements during the service center’s product return process and by analyzing this data. Measurements were used to map out factors that have a negative influence on the process flow. Several development propositions were discussed to remove these factors. Problems mainly occur due to challenges in controlling customers and due to the lack of responsibility and continuous improvement on operational level. Development propositions concern such factors as change in service center’s physical environment, standardization of work tasks and training. These factors will remove waste in the product return process and support the idea of continuous improvement.

Service Improvement with Process Modernizations

Työn tarkoituksena on tuottaa liikkeenjohdon konsulttiyritykselle uusi työmenetelmä, jonka avulla se voi vetää kehitysprojekteja joissa asiakasyritysten teollisia palveluprosesseja parannetaan. Prosessiparannusten tulisi tuottaa selvää hyötyä asiakkaille sekä palveluntarjoajan henkilöstölle ja johdolle pian sen jälkeen kun ajanmukaistetut prosessit on menestyksellisesti otettu käyttöön. Menetelmän luonti käynnistyy kirjallisuuskatsauksella, jossa käsitellään aiheita kuten palvelut, teolliset palvelut ja liiketoimintaprosessien uudelleensuunnittelu. Menetelmän luonnin vaatimukset määritellään. Asiakasprojekti, jossa menetelmää koekäytetään, esitellään. Menetelmä esitellään. Se on ylhäältä alaspäin muodostettu kehitysprosessin vetäjän opas. Päätavoitteet asetettiin ensin. Niitä tukevat alitavoitteetasetettiin seuraavaksi. Työohjeet luotiin siten, että tavoitteiden saavuttaminen mahdollistuisi. Samalla kehitettiin menetelmää tukevia työkaluja. Alustavat työohjeet ja työkalut jalostuivat menetelmän koekäytön aikana nykyiseen muotoonsa.Menetelmän laatua arvioidaan koekäytön jälkeen asetettujen tavoitteiden ja saavutettujen tulosten eroja vertaamalla. Valmistumisen jälkeen toteutettavat menetelmän jatkokehitystoimenpiteet esitellään.

Balancing the quotation process by LEAN methods

This thesis studies the possibility to use lean tools and methods in a quotation process which is carried out in an office environment. The aim of the study was to find out and test the relevant lean tools and methods which can help to balance and standardize the quotation process, and reduce the variance in quotation lead times and in quality. Seminal works, researches and guide books related to the topic were used as the basis for the theory development. Based on the literature review and the case company’s own lean experience, the applicable lean tools and methods were selected to be tested by a sales support team. Leveling production, by product categorization and value stream mapping, was a key method to be used to balance the quotation process. 5S method was started concurrently for standardizing the work. Results of the testing period showed that lean tools and methods are applicable in office process and selected tools and methods helped to balance and standardize the quotation process. Case company’s sales support team decided to implement new lean based quotation process model.

Análise e implementação de melhorias no serviço Pós-Venda na área automóvel

No âmbito da unidade curricular de Dissertação/Projeto/Estágio, pertencente ao segundo ano do Mestrado em Engenharia Mecânica – Ramo de Gestão Industrial do Instituto Superior de Engenharia do Porto, o presente trabalho foi desenvolvido no Grupo JAP, Grupo do setor automóvel, desenvolvido especificamente no serviço pós-venda. Numa realidade bastante diferente de outros tempos onde havia grandes margens com a venda de produtos, hoje a realidade é bem diferente. Num contexto de competição global onde as margens são mais reduzidas, o serviço pós-venda, onde o cliente é acompanhado desde da compra até o fim de vida do produto, constitui uma fonte de receitas relevante bem como um diferenciador chave dentre as empresas de revenda automóvel. Por estas razões, são cada vez mais as empresas que seguem a filosofia Lean, orientando toda a sua estrutura produtiva no sentido de atingir zero desperdícios, sem interferir com a qualidade do produto final. A realização deste projeto teve como objetivo o desenvolvimento e adequação de ferramentas de melhoria e apoio ao serviço pós-venda no Grupo. Com a elaboração deste trabalho, pretende-se fazer uma análise a todo o processo do serviço pós-venda, identificando os problemas que ocorrem ao longo do processo e desenvolver um plano de ações de melhoria, utilizando para isso as ferramentas da metodologia Lean. Em primeiro lugar, fez-se uma análise do processo do serviço pós-venda e do serviço do armazém de peças, onde foram identificados alguns pontos de melhoria e recolhidos as primeiras informações para uma análise mais aprofundada de cada problema. Posteriormente, estabeleceu-se um plano de ações para eliminar ou minimizar os desperdícios encontrados no processo, aumentar a produtividade e a qualidade do serviço prestado ao cliente, e procedeu-se à implementação das melhorias. Após a implementação das melhorias, fez-se uma avaliação das mesmas e constatou-se um aumento de produtividade, uma redução de desperdícios e um aumento dos índices de qualidade. Em suma uma melhoria no serviço prestado ao cliente.

Value added KPI service delivery with quality function deployment: Multiple case study in asset & real estate management

The aim of this study is to investigate value added service concept for an asset and real estate management case company. The initial purpose was to recognize the most value adding key performance indicators (KPIs) information delivered for its customers, real estate investors with value added service. The multiple case study strategy included two focus group interviews with five case interviews in total. Additionally, quality function deployment (QFD) was used in order to form up the service process. The study starts with introduction and methodology explaining the demand for the thesis study. The subsequent chapter presents the theoretical background on real estate management KPIs in four main points of views and quality function deployment from the service development point of view. The chapter also defines research gap for the case study. According to the case study interviews, the most favored KPIs to deliver for the clients are income maturity of lease agreements and leasing activity. These KPIs and quality characteristics are translated into the QFD. In total, the service QFD explains the service planning, process control, and action plan phases.

Aplicação de princípios do pensamento enxuto no processo de envio e devolução de correspondências em um banco privado

The success obtained by the Toyota Company in implementing the Toyota Production System was a global case of study that generated different new approaches, such as Lean Thinking. This approach was already successfully applied to various sectors, breeding methodologies as Lean Service, Lean Office or Lean IT. In this paper, the main concepts of Lean Thinking were applied in an information flow through an action research, more specifically in the sending and return of mailing process from a bank. The objectives were to create changes that led to the decrease of the mail returning indexes and ultimately to cost reduction and waste elimination. For this purpose the actual situation was mapped, and after data collection and analysis, a future proposed state was generated for the information flow. Alongside, indicators were conceived for managing process control and a set of implemented and proposed improvements were delivered. The applied Lean Thinking concepts were considered efficient for the application, and the proposed objectives were achieved

Service Management Concepts: Implications for Hospitality Management

In - Service Management Concepts: Implications for Hospitality Management – a study by K. Michael Haywood, Associate Professor, School of Hotel and Food Administration, University of Guelph, Ontario, Canada, Associate Professor Haywood initially proffers: “The study and application of hospitality management has progressed on its own for many years; however, managers are not immune to the knowledge gained from study of other service industries. The author synthesizes what is happening in the area of service management, looks at its relevance to hospitality management, and identifies a few important implications of service management for hospitality managers.” The author draws a distinction between non-denominated service management, and service management as it applies to the hospitality industry. This is done to make an apparent comparison, as many people would assume the two are one in the same. They are not, and the contrast works well here. “While much of what we already know about effective management applies to service industries, some of the traditional concepts of management are inadequate in solving the problems faced by service businesses,” Haywood points out. “If a body of knowledge to be known as service management already exists, or is being developed, where does it fit relative to hospitality management,” Haywood asks. According to John Bateson, Testing a Conceptual Framework for Consumer Service Marketing, there are four criteria used to judge service management. Haywood details these for you, the reader, by way of citation. Haywood points to the difficulty in pin-pointing the intangibles that underpin the service industry. Since service is a concept rather than a touchable good, such as inventory, problems arise for both the organization and the client. Haywood points to a classic study of four service industries in France to illustrate the problems, although no realistic suggestions address the issues. “Over the past few years a variety of system models have been developed to explain the service process, that is, how the service is designed, produced, delivered, and consumed,” Haywood offers. These models are depicted in Appendices A-E. In offering perspectives on how the hospitality industry can gain from the experiences of service management, Haywood observes: “Service management places particular emphasis on a strategic outlook. Hospitality firms would be wise to carefully examine how they are perceived in the marketplace vis-a-vis their service concept, position, competitive situation, and management’s leadership abilities.” “Learning from the experiences of other service firms can help keep a company on track, that is, providing needed and valued services,” he closes the thought.

An Examination of Customers’ Attitudes about Table Top Technology in Full-Service Restaurants

This paper examines the influence of customer-facing technology in full-service restaurants. As a new addition to the service experience, tabletop devices offer the customer more control over the dining experience, and also increase customer participation in the service process, which has the potential to upset the traditional exchange between service providers and customers in restaurants. To examine how customers react to the use of tabletop devices, this study examines 1,343 point-of-sales transactions from 20 units of a full-service casual dining restaurant chain and matches customer in-restaurant transactions to their reactions to tabletop devices used during their meals. Results show that over 70% of the customers who used tabletop devices reported positive affect toward the device, with approximately 79% of customers reporting that the device improved their experience, citing convenience, ease of use, and credit card security as some benefits of using the technology. Approximately 80% of the customers who used the device reported that they would return to the restaurant because of the positive affect. The results also indicate that likeability of the device and tip percentage were positively and significantly connected to customer reports of the devices having a positive effect on experience and on desire to return. In addition, when customers reported increased return intentions, likeability of the device was higher regardless of reports of the device improving restaurant experience, showing that the introduction of tabletop devices had a positive effect for most—but not all—customers.

Shining Examples of Service When the Lights Went Out: Hotel Employees and Service Recovery during the Blackout of 2003

The electrical outage in the summer of 2003 that interrupted power to thousands of hotels wrought a variety of facilities failures and service-process problems. Fortunately, strong service-recovery efforts from hotel employees mitigated the worst of the blackout’s effects. Using survey data from hotel managers who experienced the blackout, this study highlights those employee actions that most contributed to immediate service recovery; however, the study also reveals limited organizational learning or efforts to failsafe hospitality service from the eventuality of future power failures.

Pooling Restaurant Reservations to Increase Service Efficiency

This paper examines whether restaurant reservations should be locked to specific tables at the time the reservation is made, or whether the reservations should be pooled and assigned to tables in real-time. In two motivating studies, we find that there is a lack of consensus in the restaurant industry on handling reservations. Contrary to what might be expected based on research that shows the benefits of resource pooling in other contexts, a survey of 425 restaurants indicated that over 80% lock reservations to tables. In two simulation studies, we determine that pooling reservations enables a 15-minute reduction in table turn times more than 15% of the time, which consequently increases service efficiency and enables a restaurant to serve more customers during peak periods. Pooling had the most consistent advantage with higher customer service levels, with larger restaurants, with customers who arrive late, and with larger variation in customer arrival time.