processes design

I found factors that are used to assess the quality of facilities when assessing the process's efficiency. The effectiveness of the restaurant's offerings was subpar, with little urgency in meeting customer needs. Customers will have to protest as a result of this. Several consumers are said to have avoided the restaurant due to ineffective service delivery. The service personnel at this end do not promptly mark the customers who are new to the department, and some leave after a few minutes of inattention. Given the rate of service quality in this restaurant, the relevance of the facilities is unclear. Most of the items that are handpicked in the restaurant were old and worn out and do not meet the standards of a restaurant (Recker, 2012). There are several unnecessary steps that are followed before one gets the service or good that he needs hence making the process quite complicated for people who go to the restaurant for the first time. There are several multiple handovers in the process of getting services in the restaurant and this gives the customers no satisfaction in the services provided (Di Simone, 2000). The relevancy of the services provided is an important measure in the knowing the efficiency of the restaurant. The restaurant service members do not know exactly the value of certain services compared to the value of the others. For example it is important that they take care of the arriving customers than go to collect fees for other services already given. This way the restaurant loses the customer concentration and subsequent cash flow to the business. When business deal with the sub processes instead of the whole business process, they tend to fail.

The key design principles that governed the establishment’s process effectiveness are among others the simplicity and focus in making life better for all those who work there. This is also defines as the ability to deliver value to its customers and workers. The next design is the ability of the product or service that is provided. The services and products are then allowed to show the time limit, which is usually a reasonable period. Process of the establishment also tries to align company processes with the voice of the processes. Finally, the designs focus on the customer needs rather than the requirements of the establishment, which gives it ab upper hand in the creation of goods and services that are customer oriented (Huang, 2003).

The services that took the longest time was the realization by the staff that new customers wanted service. The staff concentrated in ensuring that no customer went without paying the bills rather give service to the customers whom had just arrived. Subsequently the customers who had asked services had to wait for long before they get the services. The time ta customers took on the queue waiting for staff help was almost the same time that they took waiting for the services after consultation. This would go on until the customer asks or reminds the staff again about trhe intended service. Finally waiting for after sale services also take time and require yet another long time to be completed. The after sale services are often seen by other entities as away to convince their customers of their loyalty towards them but this establishment does not have that in mind.

Waiting for queues especially in public places is usually very tiresome given at certain periods it may not move at all due to inefficiency of services. It would take me sometime before I disqualify a queue and decide to leave it anyway. Some queues though long tend to move very fast and allow fresh people who join to have hopes of being-cleared after the service. Nevertheless, certain queues do not move at all as long as they are. If the queue proved to exceed more than forty minutes I would not stay in it anymore. This as well depends on the service I need .Certain services are wort waiting for long whereas others are not. For example, I would queue for that long to pay my voucher after the service members have consulted whereas I would not queue for that long waiting for the service. For me the service that I need decides how long I would queue.

Processes are meant go be efficient to ensure quality delivery of services for every particular establishment (Arun,2014). However, the efficiency of service delivery I this establishment proved to be critically poor making it loose customers. The persons working for the establishment are supposed to be trained on how to handle customers. They should change the perception of customer in their establishment since the customer is the owner of the establishment. Secondly, they should know how to grade service delivery in the establishment. The servants should realize the importance of customer satisfaction rather their own satisfaction. This is to mean they should give quality services first before they ask for the payment, which would be done anyway.

















References



Arun-Kumar, S., & Hennessy, 2014). An efficiency preorder for processes. Acta Informatica, 29(8), 737-760.

Recker, J., Safrudin, N., & Rosemann, M. (2012). How novices design business processes. Information Systems, 37(6), 557-573.

DeSimone, L. D., & Popoff, F. (2000). Eco-efficiency: the business link to sustainable development. MIT press.

Hwang, S. N., & Chang, T. Y. (2003). Using data envelopment analysis to measure hotel managerial efficiency change in Taiwan. Tourism management, 24(4), 357-369.