FOOD SERVICE INDUSTRY Kshamangi Raut Manisha Rite Shubhrata Bhandare Pratiksha Kadam Aishwarya
INTRODUCTIONMore people are eating outside the homeExpansion of the industry and increasing pressure
TO BE SUCCESSFUL IN FOOD CHAIN INDUSTRY   Sound product knowledge   Well develop interpersonal skill   And a ability to...
AIMS AND OBJECTIVES  To ensure the safe and hygienic production, storage,  distribution and sale of food and drink by the ...
OBJECTIVES   To improve access and infrastructure   within the  district.   To improve individual and community health a...
CHARACTERISTICS OF FOOD INDUSTRY Intangibility Inseparability Perishability Variability Heterogeneity Quality Measur...
GAP MODELof Food chain services
GAP 1:NOT KNOWING WHAT CUSTOMERS EXPECT.  Inadequate Market Research.  Lack of Upward Communication.  Insufficient Rela...
GAP 2:SERVICE DESIGN AND STANDARDS Poor Service Design. Absence of customer Driven Standards. Price. Ex: Time to Place...
GAP 3:DELIVERING SERVICE DESIGN TO STANDARDS      HR Policies.      Service Intermediaries.      Fail to Match Supply a...
GAP 4:NOT MATCHING PERFORMANCE PROMISE Lack of Integrated Service Marketing  Communication. Overpromising. Communicatio...
SERVICE BLUEPRINT     A service blueprint is a schematic diagram that represents all the  details of a service from the cu...
NEW SERVICE DEVELOPMENT(NSD)
   The new service development process involves    recognizing chances and opportunities in a fast    changing technologi...
NSD PROCESSThere are three main activities inthe NSD process:•service concept development•service system development &
CONCLUSION Food chain industry has future growth Integrated Service Marketing Communication can  led to further enhancem...
Food service industry
Food service industry
Food service industry
Food service industry
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Food service industry

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Food service industry

  1. 1. FOOD SERVICE INDUSTRY Kshamangi Raut Manisha Rite Shubhrata Bhandare Pratiksha Kadam Aishwarya
  2. 2. INTRODUCTIONMore people are eating outside the homeExpansion of the industry and increasing pressure
  3. 3. TO BE SUCCESSFUL IN FOOD CHAIN INDUSTRY Sound product knowledge Well develop interpersonal skill And a ability to built a team Growth in this field
  4. 4. AIMS AND OBJECTIVES To ensure the safe and hygienic production, storage, distribution and sale of food and drink by the enforcement of legislation and the provision of advice and information to consumers and the operators of food businesses.
  5. 5. OBJECTIVES  To improve access and infrastructure within the district.  To improve individual and community health and well-being To make best use of our assets and serve the community. To make our communities safer. To sustain and enhance our environment.
  6. 6. CHARACTERISTICS OF FOOD INDUSTRY Intangibility Inseparability Perishability Variability Heterogeneity Quality Measurement Nature of demand
  7. 7. GAP MODELof Food chain services
  8. 8. GAP 1:NOT KNOWING WHAT CUSTOMERS EXPECT.  Inadequate Market Research.  Lack of Upward Communication.  Insufficient Relationship Focus.  Inadequate Service Recovery.  Ex: Cleanliness of the Store, Fast Service, Hygieneood. Location, Parking
  9. 9. GAP 2:SERVICE DESIGN AND STANDARDS Poor Service Design. Absence of customer Driven Standards. Price. Ex: Time to Place Order, Service Quality Goals, Mismatch in Order
  10. 10. GAP 3:DELIVERING SERVICE DESIGN TO STANDARDS  HR Policies.  Service Intermediaries.  Fail to Match Supply and Demand  Ex: Staff Behavior, Role Conflicts, Training, Salary
  11. 11. GAP 4:NOT MATCHING PERFORMANCE PROMISE Lack of Integrated Service Marketing Communication. Overpromising. Communication between Sales and Operations Ex: Promotions and Advertisements, Menu, Operating Hours
  12. 12. SERVICE BLUEPRINT A service blueprint is a schematic diagram that represents all the details of a service from the customer and organizations perspective. It shows how the different service components link into each other – showing the different touch points and options customers have to choose from and how the internal workings support those choices. Because it maps out chronologically and in sequence all the various interactions and actions that occur in parallel when customer and company meet, it shows all the interactions by and with the customer. So it also illustrates the stages and complexity of the encounter and distinguishes between the customer experiences (and decisions) and the systems, invisible to the customer, that operate backstage to ensure that these are delivered.
  13. 13. NEW SERVICE DEVELOPMENT(NSD)
  14. 14.  The new service development process involves recognizing chances and opportunities in a fast changing technological environment.
  15. 15. NSD PROCESSThere are three main activities inthe NSD process:•service concept development•service system development &
  16. 16. CONCLUSION Food chain industry has future growth Integrated Service Marketing Communication can led to further enhancement If gap’s are closed properly can boost the business.

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