The size of the parlor is so small that even all the family members are unable to attend the funeral ceremony. On the other hand, it has been also seen that the parking is area is also very short and in the whole area there is no lights. Most of the old people face problem to walk in the dark areas. In the parking space, there are no guards or cameras to look and monitor the parking area. There is no protection for the visitors in the funeral parlour.
Even the sign borders of that area are not properly arranged and moreover it becomes difficult for the people to understand it. Most of the visitors get confused to go in which way. The management is not at all serious about the service level, which they particularly deliver to the visitors in the funeral parlour.
In every business organization communication plays the most important role (Bryman & Bell, 2015). In most of the funeral parlous, it has been found that there is huge communication gap in between the staffs and its members. Due to the communication gap, the funeral parlour members are unable to provide proper services to the dead and its family members. The main responsibility of the funeral parlour member is to meet the exact requirements of the visitors.
The whole working and operating system is not at all well organized. In order to run a business organization, it is mandatory to have sufficient staff members. The main responsibility of the staffs is to overall manage all activities in the funeral parlour (Claycomb & Martin, 2013). Additionally, it has been also seen that there is not enough staff members. Therefore, it becomes quite difficult for the staff to manage time in a proper way.
Due to ineffective time management, the staffs and the other members are unable to deliver proper services to the visitors. Wilson, (2014) commented that there is no supervisory to look after the overall management and the staffs. In the moutary, there are no such sitting arrangements for the family members of the dead. It becomes much difficult for the visitors to stand for the whole day and manage the funeral party. Additionally, inside the parlour there is no such space to enhance the sitting arrangement for the visitors.
The service level of the funeral parlour is very poor. The staffs and its members are unable to provide quality services to the family member of the dead. The food that the staff members cook is not at all hygienic. On the other hand, the quality of the food is also not that much satisfactory.
Moreover, the members do not cook the food properly. Most of the family members of the dead complained that the staffs and the members not even properly serve the cooked food to the family members. Overall, the service quality and the functioning of the management are very poor. The food is not hygienic, as it is not cooked at proper temperature. The staff and the other members are so inefficient that they are not even able to distribute the food in a proper way. This somehow directly creates a wrong impression on the image of the funeral parlour among the clients.
It becomes quite difficult for the business owner to run the business, if they are unable to provide quality services to the visitors. In order to develop the overall service level and the functioning of the management, all the members and the staffs need to take effective responsibilities. At very first the funeral parlour management needs to change the security system as well as the parking areas.
Moreover, the staffs need to focus on the organizational plans and work according to it. On the other hand, the staffs also need to build good relationship with the members who are attending the funeral ceremony. In order to enhance the level of services, the staffs and the other members need to deliver hygienic food for the family members (Mortensen, 2012). As per the new contract, the funeral parlour management is trying to provide good quality services to the family members of the dead. Through proper negotiation, the funeral parlour is mainly trying to develop the level of services to the visitors. This will additionally, help the parlour to maintain their image among the visitors.
The main objective of the funeral parlour is to deliver productive services to the individuals who are actually availing our services (Myers, 2013). Every year the funeral parlour creates almost 300,000dinners for the visitors. The value of the full dinner begins from $7.50. The working capacity of the staffs and the other respective members is very less. Due to this particular reason, they are unable to manage and balance all the activities and operation in the funeral parlour. There are some more complains about the utilization of correspondence ability it issues in view of less organized and additionally absence of our obligation. In this case, it has been found that the staffs are not at all capable of doing the work with efficiently.
Right gear is the most critical in kitchen business, which mainly depends on the measure of the work primarily. All the business organizations are different from each other. Every business organizations have something unique in themselves (Wilkins, Colvard, & Lipinsk, 2014). It becomes difficult for the business organization to grab the attention of the customers, if they do not sell something unique to the customers. The main motto of the business organization is to deliver high quality and satisfactory services to the customers (Wilson, 2014).
There are several business organizations, which are famous for its service level, for example subways and KFC. Subway is famous for its fresh food. The companies always try to deliver fresh quality food to the customers at reasonable rate (White, 2013). On the other hand, KFC is famous for chicken. The company sells several kinds of chicken dishes to the customers at nominal price. In this case, the particular role of the funeral parlour is to deliver good services to the concerned party. It is the duty of the funeral parlour is to deliver good services, good quality food and other services to the visitors within right time.
The funeral parlour also provides morning and afternoon food. It also provides evening tea as well as alcohol. Due to some, complain the contract has been canceled. The funeral parlour management has got several complain from the visitors which cannot be neglected at all.
The funeral parlour does not provide proper nourishment to the family members of the dead. The main complain of the visitors is regarding the cooked food. It has been found that the concerned party also complains about the food and its cooking temperature. Most of the visitors have complained the food is being not cooked in appropriate temperature as it actual required. The food quality, which they deliver to the client, is not at all hygienic. The funeral parlour has 20-plate broiler with 10-plate stove. The funeral parlour mainly cooks the food at low temperature.
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Bryman, A., & Bell, E. (2015). Business research methods. Oxford University Press, USA.
Claycomb, C., & Martin, C. L. (2013). Building customer relationships: an inventory of service providers’ objectives and practices. Journal of Services Marketing.
Mortensen, M. H. (2012). Understanding attractiveness in business relationships—A complete literature review. Industrial Marketing Management, 41(8), 1206-1218.
Myers, M. D. (2013). Qualitative research in business and management. Sage.
Shaw, W. H., & Barry, V. (2015). Moral issues in business. Cengage Learning.
Stanwick, P., & Stanwick, S. D. (2013). Understanding business ethics. Sage.
White, J. (2013). U.S. Patent No. 8,613,121. Washington, DC: U.S. Patent and Trademark Office.
Wilkins, A. M., Colvard, R., & Lipinski, J. (2014). Does your company have this document? All organizations should have an employee code of conduct.Strategic Finance, 96(1), 35-40.
Wilson, J. (2014). Essentials of business research: A guide to doing your research project. Sage.
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