代寫-消費者服務設計系統的研究分析。混合系統是必須創建的主要系統。必須確保這是一個基於經常光顧該場所的消費者而建立的流動模型。這是主要的要求。此外，餐廳需要更多的資金，以確保更有凝聚力的運作流程。除此之外，激烈的商業競爭也在增加(Fick和Brent Ritchie, J1991)。公司需要使其更具吸引力，以滿足消費者的需求。據估計，這些變化將增加消費者惠顧和更廣泛的受眾細分。
In the Warehouse Café, the patients are provided with the services. However, it is observed long wait time exists. This indicates that many people want to improve in the wait times. The consumers are the main stakeholders who engage with the outpatients in the process. The journey of the people is not purely isolated in this factor. The wait times need to be significantly reduced in the process (Freitas and Barros, 2016). In this schema, certain patients that require ambulance transport, which shows a further service interaction is needed. These aspects of the service design need to be improved. This can be improved by focusing on the parking facilities and the main reception. The patients need to have better access to the facilities. These are important factors. It is deemed that the overall service interaction will be improved from this process. In this factor, the other emotional factors of the consumers are impacted. The waiting time increases the anxious factor of the patients and plays an integral role in how their emotions are developed. They tend to feel overlooked and it increases the overall anxiety level in the restaurant. This is found to be evident even during peak times. These impact the overall morale of the consumers and the employees. There is a need for a more robust system in place to make the patients feel that their needs are welcomed by the people. This would increase the overall morale of the place. This was the overall emotional state that was observed in the place.
Joe Wakefield (Name Changed) said,
“On arriving to the restaurant, I spent over 20 minutes circling the place to find a decent parking spot. The parking is very difficult. It also made me wonder if I needed to visit the restaurant or look for another place to eat. Then I went inside and had to wait for a really long time. The other patients were also impatient made me feel even more anxious. I am generally nervous when visiting the doctor and this added to the anxiety level. I wish the receptionist called on me early. But I guess their system did not give them the leeway to make exceptions”.
Aaron Rogers (Name Changed) said,
“I did not get much information. I actually assumed that the food would also incorporate meat. This was not in the menu. I felt the waiters to be slightly judgmental or maybe I was. Overall I felt uncomfortable for wanting to eat regular everyday food.”
It is evident that the resource limitations were the main reason for the employees and the patients to suffer. A more robust system is needed to address the requirement of the consumers and for the employees to function more effectively. Hence, the resource management aspect needs to be probed. The ways in which the help desk functioned were observed. This was done to understand the reasons for the patient services. Therefore, the most important aspect that needs to be considered is the disparity that exists in the service offering, which is made by the patients. All the consumers in an ideal scenario require all the people to have equal service participation. However, this is not the case with all the people (Oh, 1999). One of the ways in which the customers can be aided is by having the appropriate string of operations.
The first area that needs to be considered is based on the resource constraints. In an outpatient appointment, around 20 minutes is needed to cater for each consumer. There is a single line waiting area that needs to be improved. An increase in the consumer inflow is observed during certain times. This causes the people to be impacted in the process. During certain times of the day, the consumer inflow is higher. In some cases, a single receptionist is made to cover more than one patient at a time. It is very evident that the number of consumer who needs to be serviced is higher than the personnel’s. This can only lead to more issues than solutions (Saleh and Ryan, 1991). A better queuing system is needed. The management of the customers is dependent on the queuing of the consumers.