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INTRODUCTION -
• The Service Quality Model or SERVQUAL Model was developed and
implemented by the American marketing gurus Valarie Zeithaml, A.
Parasuraman and Leonard Berry in 1988. It is a method to capture and
measure the service quality experienced by customers.
• The SERVQUAL Model had a serious impact in the eighties. Back
then, measuring service was abstract and not easily quantifiable.
5 DIMENSIONS OF SERVQUAL
1. Tangibility
2. Reliability
3. Responsiveness
4. Assurance
5. Empathy
SERVQUAL FOR FAST FOOD CHAINS
Tangibility
• Logos
• Colours like Red that shows stimulation of hunger and green shows
the freshness.
• Modernization of equipment.
• Cleanliness
Red
Green
Reliability
• Taste perception which includes juiciness of chicken , blend of ingredients ,
freshness of vegetables.
• How quickly the queues move while order taking.
• Do they meet the time of delivery which the promise.
• https://youtu.be/UpCnaMeiqa4
Responsiveness
• How seriously the complaints are handled.
• At what extent they go to solve the problem faced by the customers.
• Do they really take care of their feedback from customers.
Assurance
• Whether the non veg and veg item are produced separately
• How they make customer assured that their food will be served on
time.
Veg
separated
Non veg separated
Empathy
• How much restaurants are focusing on price that means the starting
price range they serve.
• Refund policy.
Gap Dimensions of McDonald’s
As per Journal of business and management Formula
Perception – Expectation = Gap in service quality
OBJECTIVES -
1. High-quality customer service.
2. Consumers’ expectations.
3. Developing a solution for the observed flaws.
4. Closing these gaps and improving the quality of client service
REFERENCES-
• https://thinkinsights.net/strategy/servqual/
• https://www.toolshero.com/quality-management/servqual-model/
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Modern marketing.pptx

  • 1.
  • 2.
  • 3. INTRODUCTION - • The Service Quality Model or SERVQUAL Model was developed and implemented by the American marketing gurus Valarie Zeithaml, A. Parasuraman and Leonard Berry in 1988. It is a method to capture and measure the service quality experienced by customers. • The SERVQUAL Model had a serious impact in the eighties. Back then, measuring service was abstract and not easily quantifiable.
  • 4. 5 DIMENSIONS OF SERVQUAL 1. Tangibility 2. Reliability 3. Responsiveness 4. Assurance 5. Empathy
  • 5. SERVQUAL FOR FAST FOOD CHAINS
  • 6. Tangibility • Logos • Colours like Red that shows stimulation of hunger and green shows the freshness. • Modernization of equipment. • Cleanliness Red Green
  • 7. Reliability • Taste perception which includes juiciness of chicken , blend of ingredients , freshness of vegetables. • How quickly the queues move while order taking. • Do they meet the time of delivery which the promise. • https://youtu.be/UpCnaMeiqa4
  • 8. Responsiveness • How seriously the complaints are handled. • At what extent they go to solve the problem faced by the customers. • Do they really take care of their feedback from customers.
  • 9. Assurance • Whether the non veg and veg item are produced separately • How they make customer assured that their food will be served on time. Veg separated Non veg separated
  • 10. Empathy • How much restaurants are focusing on price that means the starting price range they serve. • Refund policy.
  • 11. Gap Dimensions of McDonald’s As per Journal of business and management Formula Perception – Expectation = Gap in service quality
  • 12. OBJECTIVES - 1. High-quality customer service. 2. Consumers’ expectations. 3. Developing a solution for the observed flaws. 4. Closing these gaps and improving the quality of client service