Service Operations and Management syllabus
Browse the units
Service Operations and Management
5 units
1 Introduction (9 LHs)
2 Service Strategy (9 LHs)
3 Managing Service Operations and Processes (11 LHs)
4 Productivity and Quality Improvement (11 LHs)
- Concept — Productivity and Quality Improvement
- Model of service quality
- Customer value equation
- Stages in service firm competitiveness
- Making continuous improvement in service as a competitive strategy
- Quality and productivity
- Blueprint for service excellence
- Quality and productivity improvement process
- Quality tools for analysis and problem solving
5 Resource Utilization (8 LHs)
- Concept — Resource Utilization
- Operations planning and control
- Managing bottlenecks and queues
- Managing the capacity zone
- Improving the resource utilization
- Performance management and measurement
- The purpose of measurement
- A balance of measures
- Text and Reference Books
- Service Operations Management
- Prentice-Hall. Collier
- Service Management
- New Jersey. Schmenner
1. Introduction (9 LHs)
- Concept of services
- Concept of services
- types of services
- Differentiation between goods and services
- differentiation between goods and services
- Critical factors of success
- critical factors of success
- service management
- Service marketing environment
- service marketing environment
- Sources of service sector growth
- sources of service sector growth
- Service sector challenges
- service sector challenges
- the service product
- New product development
- new product development
- Product life cycle strategies
- product life cycle strategies
- Branding the service product
- branding the service product
- Emerging service sectors in Nepal
- emerging service sectors in Nepal.
2. Service Strategy (9 LHs)
- Concept — Service Strategy
- Concept, distinctive characteristics of service operations, classifying services for strategic insights, the strategic service vision, service design elements, competitive environment of services, competitive service strategies- overall cost leadership, differentiation, and focus
- Winning customers in the market place
- and winning customers in the market place.
3. Managing Service Operations and Processes (11 LHs)
- Concept — Managing Service Operations and Processes
- Concept, managing demand and supply, customer’ role in service delivery, types of supply relationships, managing service supply chains, managing through intermediaries, supply partnerships, service guarantees, service process matrix, service level agreement
- Managing facilitating goods- role of inventory in services
- managing facilitating goods- role of inventory in services, characteristics of inventory systems and relevant cost and inventory system
- Order quantity models- EOQ, ABCs of inventory control
- order quantity models- EOQ, ABCs of inventory control.
4. Productivity and Quality Improvement (11 LHs)
- Concept — Productivity and Quality Improvement
- Concept
- service quality
- Model of service quality
- model of service quality
- Customer value equation
- customer value equation
- Stages in service firm competitiveness
- stages in service firm competitiveness
- Making continuous improvement in service as a competitive strategy
- making continuous improvement in service as a competitive strategy
- walk- through audit
- Quality and productivity
- quality and productivity
- Blueprint for service excellence
- blueprint for service excellence
- Quality and productivity improvement process
- quality and productivity improvement process
- Quality tools for analysis and problem solving
- quality tools for analysis and problem solving.
5. Resource Utilization (8 LHs)
- Concept — Resource Utilization
- Concept
- capacity management
- Operations planning and control
- operations planning and control
- Managing bottlenecks and queues
- managing bottlenecks and queues
- Managing the capacity zone
- managing the capacity zone
- Improving the resource utilization
- improving the resource utilization
- Performance management and measurement
- performance management and measurement
- The purpose of measurement
- the purpose of measurement
- A balance of measures
- a balance of measures
- benchmarking.
- Text and Reference Books
- Text and Reference Books: Johnston
- R.
- & Clark
- G.
- Service Operations Management
- Service Operations Management: Improving Service Delivery
- Service Operations Management
- Prentice-Hall. Collier
- Prentice-Hall. Collier
- D. A.
- Service Management
- Service Management: Operating Decisions
- Prentice Hall
- Englewood Cliffs
- New Jersey. Schmenner
- New Jersey. Schmenner
- R.W.
- Prentice Hall
- Englewood cliffs