Unit 2: Managing Customer Experience

LO4

 The customer’s services in food
industry are widely moving ahead on
diversification paradigms, where
customers often look for innovative
business services and larger efficacy
among operations which enable to
deliver quick growth.
LO 4
P6 Customer services strategies in Food services industry

 The customers services strategies at
cafe have been practically also
shaping larger diverse standards as
best functional scope is built
towards new performance
paradigms, also to keenly work
towards active growth scenarios.

 The best customers services have high role in creating and developing best working
experiences and new functional scope for meeting up with varying growth in
demands and also to exercise large level of diversity goals on larger paradigms.
 The customers services are also worked on as one of the main active parameter to
reach on wider targets to meet demands of business standards such as larger
informative services and also to yield focus on innovation aspects.
P7 Customer service strategies in creating and developing experiences
that meets demands of business standards

 The 14 hills cafe has been also
understood as one of the new
competitively growing foods service
company for working with new keen
goals and also to work with smarter
working productivity of digital
marketing, for reaching larger
audiences and targets customers
segments.
CONT…

 For more advanced customers services
within 14 hills cafe, the business scenarios
of food service industry have to be worked
on with smarter operational paradigms and
also to leverage higher investments for
training employees.
M4 Application of customer strategies in industry and recommendations

 The delivery of customers strategies should be done with focus towards latest
trends, higher keen scenarios of functional exploration and also new working
horizons by being active on interactions with customers on social media.
D4 Delivery of customers service strategies and
communications

 Zhao, G., Liu, S. and Boshkoska, B.M., 2019. Blockchain technology in agri-food
value chain management: A synthesis of applications, challenges and future
research directions. Computers in Industry. 109. pp.83-99.
 Purwanto, A., Asbari, M. and budi Santoso, P., 2019. Influence of Transformational
and Transactional Leadership Style toward Food Safety Management System ISO
22000: 2018 Performance of Food Industry in Pati Central Java. Inovbiz: Jurnal
Inovasi Bisnis, 7(2), pp.180-185.
REFRENCES