New Service Design - It in Restaurant

Introduction:

As we enter the twenty-first century, we can see significant changes occurring in the various ways services are being designed and delivered and the underlying cause of these dramatic changes is technology. Self-service gas stations and check-out counters in supermarkets, on-line financial transactions including banking and stock trading, on-line purchases of goods formerly bought in traditional brick and mortar retail operation, e-tickets for air travel, and speed pass lanes on toll roads and turnpikes, are just a few of the many examples of how technology has changed both the way in which services are being provided and the way in which customers behave. And we have only seen the tip of the iceberg. Technology will continue to advance in the form of faster and more accurate transmission lines, more powerful computers, and larger electronic data storage equipment that is capable of storing pentabytes of data.

“The result is that more and more innovative approaches to providing services will continue to be introduced in the coming years.”

Restaurant Industry:

As the benefits of IT are recognized the researchers' attention will naturally turn to how the potential of the underlying technology can be leveraged beyond mere substitution for labor. Theoretical arguments suggest that the potential of new information can be explored from several different perspectives.

In this paper, we explore opportunities for productivity improvement in service process technology, in the Restaurant Industry.

The quality of service in Restaurants is an important factor of successful business. The existing trend of complete quality management in Restaurant ensures the achievement of competitive advantage of Restaurant companies and is therefore the subject of present day research into service quality in Restaurants.

Service Product Levels:

There are four levels in service product, viz,

* Core level

* Actual level

* Augmented level

*...