Customers at a fine dining restaurant often leave dissatisfied because in their opinion, the waiter took too long to present their bill. This demonstrates the fact that
A) customers often provide their own specifications.
B) customers are often the quality inspectors.
C) customers are often the cause of service failures.
D) customers are often the output of a service process.
A) customers often provide their own specifications.
You might also like to view...
After aging the accounts receivable, it is estimated that $700 will not be collected and the allowance account has an existing credit balance of $100 . The adjusting entry under the aging approach would be for the amount of
a. $100. b. $600. c. $700. d. $800.
List and describe the five major customer follow-up strategies
What will be an ideal response?
For Schein, culture exists at three levels, level two: the non-visible organizational features such as norms, and beliefs, vision and mission, and policies, are called _____________.
a. Artifact b. Values c. Basic assumptions d. Climate
What is the significance of a "defect" in a product liability case based on strict liability?
A) Its presence would eliminate liability for the defendant. B) It is a required element in proof of such a case. C) Its presence would allow punitive damages to be awarded. D) The doctrine of strict liability. E) It is not necessary, but can be used to eliminate the need to prove that there was an injury.