Service Concept Assessment Journal: Analyzing Ethnic Restaurant

This journal entry provides a service concept assessment of an ethnic restaurant, focusing on a customer's experience and applying marketing and operations concepts. The author reflects on a visit, rating their satisfaction level and discussing the restaurant's pricing strategy in relation to the marketing mix theory. The analysis reveals that while the food quality is good, the high prices negatively impact customer satisfaction. The journal suggests the restaurant needs to reassess its pricing strategy to attract more customers and improve its overall business performance by focusing on the 4Ps of the marketing mix: product, price, place, and promotion. The reflection emphasizes the importance of balancing heritage taste with affordability for sustainable growth.

The Service Concept
Assessment - journal and
Individual Report

OURNAL ENTRY TEMPLATE (1)
Student Number:
Journal Entry Number: 1
Name of Firm: Ethnic Restaurant
Type of Service:
Date of Encounter: December 8, 2021
Time of Encounter: 15:30
Very briefly, describe the business:
The Ethic restaurants provide the religious and heritage food experience to an individual
from which they should understand the past food tastes. In other words, the food which is come
from the heritage and reflecting a taste of culture of a particular group, place or community who
adds the local food ingredients which tastes delicious and gives a spark in the food item. The
restaurant is providing the cultural tastes to the consumer but at high ranges comparing from
other places.
How would you rate your level of satisfaction with this encounter? (Scale of 1-7 where 1 is
extremely dissatisfied and 7 is extremely satisfied)
5
Apply relevant marketing and operations concepts/theories from the lectures to your
service encounter: (briefly describe the concept and its purpose as it applies your service
encounter)
According to experience, I observed that the food is quite good but the pricing of the food
is expensive highly. Regard to this, it is expressing the concept of marketing mix theory or model

from the management. The marketing mix is a tool which helps an individual or an organization
to introduce the particular object detailing which is comparatively different from another one.
This framework includes the four components where focusing on the pricing strategy (Das, and
Dhar, 2021). The ethnic restaurant provides a taste of heritage and past people culture so the
restaurant puts the prices at higher ranges. Providing the pricing strategy at higher level is
making them to reduce their talent and effective outcomes which can makes a problem in their
business.
Illustration 1: Marketing Mix (Das, and Dhar, 2021)
Using bullet points list three main issues that made you satisfied OR dissatisfied with this
service encounter
 Services are too delayed
 Did not get good taste
 Staff is quite good at their behaviour
Present evidence or data collected from the business that applies to the concept/theory:
The ethic restaurant is providing the heritage taste of the past people with their basic
ingredients, but they are applying a huge cost strategy in their business. To deliver the service
encounter, the business of the ethic restaurant required to focus on their pricing strategy
according to my experience. I always wanted to connect with the past people and cultural

activities which also includes the ethnic food but the pricing strategy of the food is quite
expensive which is a little unsatisfactory for me to adopt and have the ethnic taste. Thus, this is
the marketing mix pricing strategy which is putting a negative impact on their organization.
What does your analysis, using the marketing and operations course concepts/theories, tell
you about the company?
Applying the marketing mix concept or theory make me to understand the organization
pricing strategy from which the company is not able to obtain the better outcome. Thus, the
analysis of the restaurant is expressing that their pricing strategy is not performed in the accurate
manner which drives them to be a failure. The pricing strategy gives me a concern experience at
the restaurant. The issues have been encounters is clearly defines that the organization is required
to focus on the marketing mix 4ps model from which they can be able to understand their
concepts and can provide effective services to their potential customers. Regard to this concept,
the ethic restaurant will be able to be concerned about their product material and can improve
their taste, pricing for approaching the people at maximum amount, place which reflect the
interior or a feel of ethic culture and also can improve their further activities. In my opinion and
experience, the restaurant is required to mainly focus on the pricing concepts which can deliver
them successful growth and development.