This report delves into the service management of the bakery industry, examining the impact of service concepts and theories on the sector. It provides an overview of bakery products and processes, highlighting the historical evolution and market segments within the industry. The report analyzes the application of service theories, differentiating between descriptive and normative approaches, and explores how these theories influence operational models and production. The core of the report focuses on the challenges faced by the bakery industry, including issues related to food safety, changing customer preferences, ingredient sourcing, and the need for innovation in production methods to meet customer demands for quality and freshness. The report also touches on the role of major manufacturers and the shift towards gluten-free products. The study aims to identify the existence of an inter relationship between service quality and customer satisfaction in the bakery industry.
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