QCF 3 UNIT 616 Essay Example

QCF 3 UNIT 616 Essay unit 616 1 . 1 . 2. 1 . 2. 2. 2. 3. 2. 4. 5. 1 . 5. 3. 5. 4. 5. 6. 5. 7 There are several current legislation, guidelines, policies and protocols relevant to the administration of medication. These are The medicines Act (1968), Misuse of Drugs Act (1971), Misuse of Drugs Regulations (2007), Health Act (2000) The Care Standards Act (2000), Domiciliary Care Agencies Regulations (2002) Control of Substances Hazards to Health (2002), Hazard Waste Regulations, Controlled Waste Regulations (1992), The Handling of Medic9ines in Social Care and The Safe and Secure Handling of Medicines; a Team Approach. Organisational policy and procedures should include how to receive and record medication, safe storage, prescribing, dispensing, administration, monitoring and disposal. Common types of medicines are General Sales List Medicines also know as over the counter medincines, Pharmacy Medicines, prescription only medicines and controlled drugs. These are catorgorised into Analgesic (painkillers) which are split into 4 main groups these are Non-opioid, Opioid, Neuropathis, Anti-migraine, Anti-angina, Anti-arthritis, Antibiotics, Anti-coagulants, Anti-depressants, Anti-hypertensives, Anxiolytics, Laxatives, Statins and Steroids. Each medicine is used to treat conditions and each have different effects and possible side effects. For example Non-opioid medicines can cause side effects such as gastric irritation or liver damage and they can be used to reduce pain or to have an anti-inflammatory effect. Whereas Anxiolytics can be used to reduce anxiety and stress, but can have side effects such as reduced concentration, slowing down of mental agility and reasoning skills and can cause hort term memory. We will write a custom essay sample on QCF 3 UNIT 616 specifically for you for only $16.38 $13.9/page Order now We will write a custom essay sample on QCF 3 UNIT 616 specifically for you FOR ONLY $16.38 $13.9/page Hire Writer We will write a custom essay sample on QCF 3 UNIT 616 specifically for you FOR ONLY $16.38 $13.9/page Hire Writer Some medications require serum concentration to be measured to ensure the person receives the optimal dose and to avoid toxicity or damage to the body. These include Insulin, Lithium, Warafarin, Digoxin and Statins. Reactions to medication are extremely common. In fact, 15-30% of all hospitalised patients will experience an unintended reaction as a result of medications. To recognise these reactions the packaging should be read fully to highlight what side effects may occur. They will inform you what you should do if you develop a side effect. If you are nsure you should contact your doctor. Common side effects include rashes, stiffness, breathing difficulties, shaking, swelling, headaches, nausea, drowsiness, vomiting, constipation, diarrhoea, weight gain etc. Staff must monitor and record any adverse reactions and the service users doctor should be contacted if medication is stopped until informed otherwise. There are several different ways that medicines can be administered these are: Oral, sublingually, inhalation, intramuscular injection, intravenous injection, rectal administration, vaginal administration, topical dministration, transdermal patch, percutaneous endoscopic gastronomy or by naso gastric tube. There are several types of medication, each has a purpose and function needed for their administration via the different routes. Tablets, capsules, liquids, suspensions and mixtures are taken via the oral route. Delivery is straight to the lungs. The delivery route is inhalation. Intramuscular injections are injected directly into large muscles, usually the legs or the bottom. These are performed by a doctor or nurse. Intravenous injections are medicines that re injected into the veins, which is of benefit when a situation in life threatening. Instillation administration is when medicine is in liquid or suspension form and is instilled via the eye, nose or ears. Drops are available for ear wax removal, glaucoma, dry eyes or eye infections. Nose drops and sprays are available for allergic conditions such as hay fever. Rectal administration is absorbed very quickly by the body. Suppositories can be inserted high into the rectum. Rectal diazepam can be prescribed as treatment for dealing with severe epileptic seizure. Training is required for administration Pessaries or applicators containing creams are effective for treatment of vaginal thrush during the vaginal administration route. Topical administration is when creams, ointments and gels are applied directly to the skin to treat skin conditions. They can also be used as a delivery route for analgesics (painkillers). Gloves are worn to protect against absorbtion of medication through the skin. Examples of types of medicines used for the Transdermal path route include fentanyl patch, hormone replacement therapy and nicotine patches. The drug is released slowly from the patch over a period of time and is absorbed through the skin into the bloodstream. For people who are unable to swallow medicines the Percutaneous Endoscopic Gastronomy and Naso Gastric tube routes can be used to administer medication. When administering medication staff must identify the medication correctly, identify the person correctly, know what the medicine is intended to do and know whether any special precautions are needed. If there is a problem with the administration of medication individuals should seek medical ssistance by ringing the doctor or in an emergency by calling 999. The house manager should also be informed as well as social workers, relevant staff and parents if relevant. It is important to confirm that individuals takes the medication and does not pass it to others as the condition may not be alleviated and may become worse. If the medication is passed and taken to other they may have possible side effects. Out of date and part-used medication should be disposed of at the correct pharmacy. This is then recorded and kept in a file within the workplace.

Complete Guide How to Write a Tourism Essay

Complete Guide How to Write a Tourism Essay Writing an in-depth essay in the field of tourism is not an easy task as it may seem to be. Many students may think, â€Å"I like traveling and I have something to say in my tourism essay†. Indeed, essay writing on tourism demands extensive research into the field of study and a comprehensive analysis of reliable information sources. Generally, students are required to write this type of essay in several directions as tourism affects the social and economic of the world and countries or cities in particular greatly. So you can discover the tourism industry from the perspective of economics, politics, international relations, service management, geography, marketing, etc. Therefore, you should have a clear understanding of what can be described in your tourism essay. You cannot merely choose any topic on Tourism and write about it. You have to find a relevant tourism issue and discuss it by presenting the well-developed arguments and, sometimes, counter arguments. It should be mentioned that to write a comprehensive essay, you have to conduct detailed research and find reliable sources with the aim of supporting the arguments. Consequently, it is evident that the processes of finding sources and topic are likely to take much time. As a consequence, you have to read this tourism essay writing guide beforehand to comprehend the main principles of fast and successful writing an essay on tourism. What Should I Know about My Tourism Essay? A tourism essay is a short paper that is based on the knowledge that is received while investigating the selected topic. This type of essay describes different tourist aspects in the world or within the country particularly. What is more, the most common topic for the essay on tourism is to compare the countries’ touristic development. Therefore, a student has to explore and contrast the tourism industry of two or more areas. As a result, one may come to the conclusion that the central aim of this essay is to research various aspects of the tourism sector in different countries, states, or even cities. Besides the comparison and contrast essay on tourism, you can write the following types of essay: The descriptive essay on tourism is aimed at communicating a deeper meaning of the tourism sector at the descriptive approach. In a descriptive tourism essay, you should show an issue, not tell about it, using colorful elements of the description and vivid details. The best descriptive essays appeal to the reader’s emotions rather than to broaden their knowledge of the tourism business. The expository essay on tourism informs the reader about a possible tourism issue based on a balanced analysis of a topic. This analysis should include the relevant facts, statistics, and examples. The given type of writing involves a wide range of essays. For example, persuasive or cause and effect essays are based on facts, not personal feelings. Generally, tourism essays similar to the other essay types, have a certain structure that you should follow to make it easy to follow. As a rule, it consists of 3 parts: Introduction Body Conclusion Both the introduction and conclusion should be 1-paragraph long compared to the main part that has at least 3 paragraphs. Furthermore, the number of paragraphs should coincide with the number of the main points. But before considering, â€Å"How many points will my essay have?†, choose the topic for which some valuable points can be easily found. How to Choose a Topic to Have Something Valuable to Say About Tourism The tourism essay can be written on various topics from different angles, either from the economical, political, geographical, cultural or social perspectives. The following tips help students to choose the most appropriate topic for an essay. We’re sure they will help you as well. Just follow them. Consider the aspect of tourism that interests you most. For instance, if you choose a vapid topic, you will not have enough inspiration to write an essay quickly. Focus on the selected aspect of tourism and search for relevant issues or events. If you choose an obsolete issue, you might not be able to find any relevant sources to support your arguments and counterarguments. Omit too narrow or too broad topics. Some too narrow topics don’t allow to discuss a subject from different perspectives, and consequently, create a detailed essay. For some too broad topics, it may be difficult to decide what information is the most important one for your essay. If there is a broad topic you want to write on, try out some strategies to narrow your topic. It goes without saying that the most important element of the best tourism essay writing is a topic choice. It should be the right choice for a good essay topic on tourism. Look at what essay questions are offered by IELTS. Then, consider the list of possible essay topics on tourism below: Top Countries of the Highest Popularity Rating On Tourism: What Attract Visitors? The Effect of Tourism Business on the Country’s Economic Status X Factors Impeding the Development of the Country’s Tourism Sector Tourism as the Main Source of Income: Is It Possible or Impossible? The Influence of Tourism Business on the Everyday Life of Local Citizens The Well-Developed Tourism Sector: How Does It Look? How to Start Writing a Tourism Essay: 3 Simple Steps from Our Expert Academic Writers Having chosen the topic for your tourism essay, you should go through the prewriting process to understand what you want to describe and analyze. That is why you should concentrate on your topic to make the logical flow of essay ideas. The following list provides some prewriting strategies that will help you to focus on the topic and arrange your thoughts properly to start writing your essay. 1. Brainstorming Is a Fast Way to Get Some Essential Essay Ideas The central idea of this strategy is to think about your topic and write down all of the ideas that come to your mind. You can utilize bullet points as the fastest way to outline your thoughts. As a result, you will receive a list of ideas that can be applied to your tourism essay. 2. Freewriting Is an Effective Way to Write Down Some Essay Ideas This strategy remains a similar way of the briefing as the previous one, but freewriting requires you to write the entire text non-stop. Once you chose a topic, you have to write down everything that comes to your mind. Consequently, when you finish writing, you will receive the first draft of your essay. Freewriting is supposed to be a difficult strategy to apply, but it is much more effective than brainstorming. It provides you with the logically complete ideas and, sometimes, arguments and counterarguments. 3. Outlining Is a Helpful Way to Organize the Main Ideas Logically This type of the prewriting strategy is helpful to organize the main ideas in a logical way. That is why you should have a good sense of your topic, arguments, and thoughts. To apply this strategy, you should divide your essay into certain parts, such as introduction, main body paragraphs, and conclusion. Then, the parts mentioned earlier should be subdivided into several sections, such as a topic sentence, evidence, and conclusion sentence. When all of the sections are completed, you can start writing the essay by connecting them together. It should be mentioned that all these prewriting strategies can be applied with with each other. Just start doing anything effective to get closer to the success in academic writing. How to Structure a Tourism Essay to Make It Easy to Follow 1. Title Without a title page, it would be difficult to guess who wrote such a wonderful essay on tourism and what topic was investigated. So it should demonstrate the topic of your essay through the capitalized title. Then, include your name and instructor’s name. Keep in mind that you should stick to the correct formatting of this page. 2. Introduction The introduction should have certain elements an opening statement and thesis statement. The first sentence is crucial since it should attract the reader’s attention. At the end of the introductory paragraph, you have to create a thesis statement that will be further expanded in your essay. Remember you cannot utilize any in-text citation in this paragraph since you just introduce the topic of your essay to the reader from your point of view. 3. Main Part This part of the essay may consist of more than three paragraphs since it depends on the number of pages that are required. As the body of the essay usually contains more than one paragraph, they should be connected by particular linking words, such as ‘moreover’, ‘nonetheless’, ‘furthermore’, ‘what is more’, and ‘in addition’, etc. It should be also stated that this part of the essay is the most important because it demonstrates your arguments and counterarguments to the fullest extent. Therefore, you have to apply some in-text citations, which should be properly cited according to the required style, to support your arguments. Apart from strong arguments, each paragraph of the main body should have a particular structure: topic sentence → evidence → concluding sentence. Furthermore, you may apply different types of digital charts, such as line chart, bar chart, pie chart, and flowchart, to support your arguments. With the help of digital charts, you will be able to demonstrate various kinds of information that includes figures. Therefore, the reader will be able to analyze the presented information on his or her own. This type of visuals is useful for comparative data about two countries, cities, or states. Furthermore, the charts can show the development of the selected country’s tourism sector. That is why one may claim that digital charts are quite effective while writing a tourism essay. 4. Conclusion The conclusion is the last part of the essay that summarizes all of the arguments mentioned in the main body paragraphs. Therefore, it can be considered as the last chance to convince the reader. What is more, you have to restate and support the thesis statement, but you are not allowed to paraphrase it merely. Despite the fact that this part of the essay should conclude the whole essay, it should be short. Furthermore, if it is allowed, you can write your personal opinion about the selected event or situation. The conclusion should not contain any new ideas. As a result, one may notice that the conclusion part should only sum up the points to support the thesis statement. How to Revise the Essay: 3 Effective Steps You shouldn’t neglect the revision of your essay to improve its quality. You can realize that something is missed. So during the revision, you can add some information to the parts. You may create some counter argument paragraphs to demonstrate both sides of the discussion to a reader. How to do the revision more effective? 1. Proofread the Essay Proofreading involves checking for grammar, word choice, syntax and punctuation. Firstly, you should check whether there is the personal pronoun â€Å"I† or not since academic essays should not contain it. You can utilize a gender-neutral pronoun, also known as an indefinite pronoun, â€Å"one† instead of personal ones to make your essay sound more formal. Furthermore, you should check whether the sequence of tenses is preserved, especially referring to the Past Tenses. The shortenings are not allowed in academic essay writing. Therefore, you cannot write â€Å"they’ve,† â€Å"don’t/doesn’t/didn’t,† â€Å"won’t,† and any other contractions. Besides, the word choice should also correspond to the academic style. You have to choose words that will be suitable for your academic level and discipline. Besides, you cannot use any phrasal verbs or colloquial words since they do not belong to the literary vocabulary. The la st but not least important point is punctuation. You should check whether you do not forget to put a comma before â€Å"and† when enumerating some points or objects. What is more, please check whether you put a comma after linking words, since it is a common mistake among students. There are plenty of rules that should be considered, and therefore, please write your essay beforehand to have enough time to proofread it. 2. Let Someone Experienced Proofread Your Essay You can give your essay to read to anyone with good writing and reading skills enough to check your essay for mistakes. What is more, you should ask a keen-eyed editor to correct your paper according to its requirements. Therefore, you will be able to improve your own writing skills aside from making it look better. This expert may tell you whether it is interesting or not, and, if it is not compelling enough. You can ask him or her to tell you the part of the essay that should be improved. Consequently, to receive as much information as possible, you can ask some questions: Is my essay interesting? Are there any confusing parts in my essay? Are there any grammar errors? Is my essay coherent? Does my essay expand the thesis statement? What parts of the essay can be improved? As far as you can see the proofreading process may help to understand whether the essay is coherent and cohesive aside from detecting some possible errors. 3. Use Online Checker Help You can simplify the proofreading process by copying the text of your essay and pasting to the online effective grammar checker. Keep in mind that this tool can be effective only for correcting your grammar, spelling or punctuation. No attention will be paid to formatting. In this case, your best bet is to apply to professional writing services to avoid any issue in the way of creating a great tourism essay that has all the chances to get a high mark.

Siting a Theatre based on the Findings Research Paper

Siting a Theatre based on the Findings - Research Paper Example In specific, three communities provided the basis upon which the information was gathered. Target groups within these communities were families as a basic unit of a society. This unit was considered based on the socio-cultural trends the three communities seemed to have in common. Research Methodology The research process involved data collection, techniques using various tools which included, the use of interviews, the use of questionnaires, visiting sites during the data collection process. These techniques were blinded by the use of both the structured as well as non-structures sub-categories, giving validity to the information collection process. The use of Questionnaires The questionnaire was a method that was administered to respondents in a user-specific form. It slotted for the three communities in question and was used to collect numerical data. This method was fundamental in the sense that it addressed the issue of time and precision. Because the information needed was not to be treated as crucially confidential, the questionnaire provided the platform where respondents could confidently give their honest opinion about the intended data. This also helped to focus this process on objectivity. The Use of Interviews During the data collection phase, there was also involved in the process, one on one encounter with the respondents. This form of data retrieval was to ascertain the validity of the content of questionnaires. In other words, the two processes in data collection were intended to run concurrently. As this information was sociologically retrieved, there was a need to justify the validity and precision standards of the information collected. Visits to Sites The various communities involved; communities A, B, and C, were those in the immediate vicinities of study sites, as to the appropriate location for the establishment of the theatre. In this regard, the communities depicted a representative target population for the fundamental information nee ded.

Positives and Negatives of the UK Electoral System Term Paper

Positives and Negatives of the UK Electoral System - Term Paper Example The timing of general elections and the fact that a Prime Minister whose party has lost majority status might attempt to remain the national leader; the most positive aspects are the theoretical involvement of every citizen of voting age and the regularity in which elections must legally be held. The premise of the general electoral system is fully democratic and meant to benefit the voters over the ambitions of politicians.   There are many legal checks put in place to ensure that the will of the voters is carried out; the problem is that the interpretation of voter will is often ambiguous.   Perhaps the most controversial aspect of the electoral system is known as first-past-the-post voting (or the plurality system); this is where the candidate or party with more votes than anyone else is given the leadership position (Judge 185).   During a general election, Members of Parliament (MP) are elected from each established riding to occupy the House of Commons; the political part y with the most MPs elected will take control of the federal government and be responsible for all federal legislation.   What concerns many voters is that given the first-past-the-post method of voting, a very large percentage of voters can be misrepresented by the outcome of their local elections.   If a high percentage of voters vote for the losing party in their riding and this happens all over the country, the representation of political parties within the House of Commons can be very different than the actual percentage of votes that went to each party.   Other countries, like France, have tried to deal with this issue by using a two-step plurality system that takes the two highest vote receivers from the preliminary round of voting and holds another round with only these two.   In the UK, the concern that actual voting percentages are misrepresented in Parliament persists.   Where the existing government is concerned, one of the primary negative aspects of electoral process includes the fact that the government is allowed to call an election at a time that best suits the party (Ware 300).  

Macroeconomic Situation Essay Example | Topics and Well Written Essays - 500 words

Macroeconomic Situation - Essay Example Further, it was expected that the private consumption for the year 2010 and the year 2011 would be restrained at 2.5 percent. The rate of unemployment for the year 2010 and the year 2011 has been expected to be over 9% (United Nations, 2010). It was pointed out that with the fall in the prices of houses in the United States; there will be negative influence upon the balance sheets of the households. This would further slow down the rate of consumption and thus increase the rate of savings. The low interest rates and inefficient economic conditions have evened out the weakness in the household net value. Further, the long-term related ‘government bond yields’ have declined in the United States (OECD Economic Outlook, 2010). It has been estimated that the fiscal policy of the country has been identified by the stimulus spending. Further, the remaining $470 billion is expected to be paid out in the year 2010 and 2011 with a smooth decline of its effect upon the economy (Cor porate Executive Board, 2010). It has been assessed that the rate of the Dollar has declined by 11% against Euro that was worth $1.47. The manufacturing industry is expected to rise in the US (Bloomberg, 2011).

Customer Service and Retention in Fast Food Industry

Customer Service and Retention in Fast Food Industry Abstract This study investigates the relationship between dining attributes, customer satisfaction and customers retention in the fast food industry. In short this research paper is to describe analyze why customers come back to the same restaurant when there are several options available to them. What influence their decisions? This research has brought out how to gain customer retention to the services and the factors that influence the customer retention. For this research qualitative approach is used. Data collection method is questionnaire and interviews to clarify what is their real mean of filling the options; sample size of 100 consumers from different fast food restaurant has been taken randomly on the basis of convenience sampling. Results obtained from the statistical analysis corroborate using the optimal regression as a statistical tool which shows that research can be used by marketers especially by the managers of the restaurants for better understanding, and assessing what in fluences customer how they behave and why they come back to the restaurant. Managers can also use our findings to increase the retention rates by adjusting relevant service elements of the restaurants. 1. INTRODUCTION 1.1 INTRODUCTION Eating is observably a daily action and necessity for all human beings. Depending on individuals reason for eating at restaurants, individual intentionally or instinctively assess a multifarious set of attributes ahead of choosing a restaurant. The significance involved to these restaurant attributes is ultimately evaluated in the customers mind, leading to a decision of purchasing. Some factors, like age, company and even social division come into take part in to amplify these attributes as the customer makes a decision of dining (Johnson and Champaner, 2004). The restaurant industry has undoubtedly not been free from either augmented competition or from increasing customer expectations regarding quality. In the greatly competitive food industry, large operators chain have a propensity to gain competitive gain in the course of cost leadership, likely only due to standardization and economies of scale beginning from large market shares, while smaller, independent restaurants on the other hand endeavor to gain benefit through differentiation (Lowenstein, 1995). Branding keeps on gaining importance in the marketing of restaurants services and marketers have spent lot of money to create and give support to brand images. This have seen in the marketing of strong and well defined brands like Mc Donalds and Kfc fast food restaurants which attracts the customer through their marketing , service and by making brand loyal customers of their products. This increases the retention rate due to satisfied and loyal customer. Particularly, there is lot more to discern about customers perceive restaurant brands and the comparative weight these links get during purchase decision as there is lot more to discern about customers perceive restaurant brands and the comparative weight these links get during purchase decision. According to the Kaplan and Norton (2001) the importance of the perceived quality in order to get the retention effect in restaurant industry is always considered as a main element to retain in the customers and the business. The main reaso n behind that in this industry entry barrier are usually low and any one can easily enter due to investment required that is not on the higher side. So the point is that when ever consumer is satisfy from the arrangement by the management, the quality of the food provided by the staff members with the positive attitude than this result in increasing the loyalty towards the particular restaurant and increases the retention intensions of the customers. 1.2 Purpose of the study The purpose of study fold in two parts: one suggests that how important is dining attributes in term of Re-patronage intentions and second part suggest the customer satisfaction which leads Re-patronage intentions in restaurants. The role of dining attributes and customer satisfaction is very important for knowing the customer intentions, would they will visit to that restaurants again or not. There has been a strong support for the espousal of consumer retention in restaurants as one of the key performance indicators. It has found that there is a high association between customer retention and the profit earn by the industries. The fragmentation of media choices and the active nature of the marketplace, tied with an enlarged number of additional demanding and prosperous consumers, brought bigger challenges to marketing practitioners in keeping hold of their regular customers. Customer satisfaction is regularly used as a sign of whether customers will come back to a restaurant that shows the customer retention. Whereas there is no agreement of a satisfied customers repeat visit, it is nearly certain that a not satisfied customer will not return. The majority of the preceding customer satisfaction researches are mentioned in the literature that has pay attention on recognizing the resource of customer contentment such as characteristic and attributes and on determining useful ways to establish consumers desires, wants and needs. On the other hand, significant dissimilarity comes out in the level of specify of the characteristic investigated. 1.3 Research Objectives To identify the process to gain customer retention to the services and what are the factors that influence the customer retention. The primary problem is to identify the customer retention in the detail that includes factors of dining attributes and customer satisfaction in context to food restaurant industry. Thus these factors leads to consumer behavior and customer revisit the restaurant. 1.4 Research Methodology This study find out the relationship between dining attributes, customer satisfaction and customers Re patronage intentions and this execute particularly in restaurant industry, how customers decide to revisit the restaurant and what are those factors which influences the customer for returning back to restaurants again and again. To find these reasons we used quantitative approach for this research. The constructed instrument was pre-tested, where 5 to 6 sample questionnaire to be filled, to know if there are any problem with the instrument and therefore it was simple to understand and figure out the questions or not. Through pre-testing it was found that all respondents felt at ease in responding and instrument was interested to them. Instrument:All the information is collected through a questionnaire containing closed ended, structured and unstructured questions. This method was chosen primarily due to ease in handling and recording information. Procedure:The research study is conducted to examine the outcomes and responses of our sample targeted (Local Industry) in order to conclude the impact of customer service on customer retention. Sample size: 100 2. LITERATURE REVIEW 2.1 Literature review Whether human live to eat or eat to live, food always plays a fundamental role in the lives of human being. The significance of foodstuff cannot be overstated from the physiological viewpoint; food gives us sustenance; while on the other hand from a psychological point of view food is classified as a basic need. Food can also characterize a product used to describe self-actualization. Therefore, individual can quarrel that above and beyond provided that nourishment food plays a variety of roles together at individual and group level. Edifice brands have become a key focus of restaurant managers. Furthermore, restaurant managers are relating brand management theories and practices which have done so far, and lots of restaurants are redesigning their business missions to imitate branding orientation rather than they go for product orientation. There is also an influence of brand recall on consumers intensions in choosing a restaurant for dining due to the different discount offers through different mediums of advertising that mostly include the below the line activities that makes restaurants brands that diminish the perceived risk of pay for the food and also indicate the quality of the product that creates their willingness to make wider positive word of mouth, recommendations, and complaint intention (Lowenstein, 1995) In our research we find that since the last few years the trend of dinning out and fast food restaurants has been increasing with the increasing rate. Now you will find (at least one) fast food restaurant in every society, whether it is high profile or low profile people society. The culture has always significant impact on the societys emerging trends. It is also observed though people dont consider fast food a healthy meal, yet they go for it over again. Due to availability of too many options to the customers, their behavior is more towards variety seeking instead of going for one meal second time. Especially the Pakistani youth seems that they are fond of entertainment and they find only fast food restaurants the best to be visited whenever they go for entertainment (Syed Kamran, 2010) The food industry is highly aggressive and customers have also become more demanding due to sufficient knowledge and information they have about the different trends in restaurant industry which causes increase the significance of effective marketing strategies to get the competitive advantage in order to understand the wants and needs of the customers (Bateson and Hoffman, 1999) Numerous Fast Food restaurants are paying attention in studying, assessing and implementing the marketing strategies with the aim of gaining maximum market share of customers and improving customer retention in analysis of the advantageous effects on the monetary performance for the organization. Customer satisfaction, contentment, quality of the service, excellence and retention are global matter that influences all organizations. This increases in the restaurant business revenue as well and this increases the word of mouth publicity (Almanza and Jaffe, 1994). Evaluating quality awareness and price elasticity related to quality, suggested that buyers are generally steady in their evaluations of quality. The results of their study showed that there was a strong association between a products attributes and the quality perceptions of the customers. It was found that tangible quality has a bigger circumlocutory effect than the straight effect indicates from a theoretical point of view; affect was a fractional mediator, facilitating the association among tangible quality and behavior. The consequences of well-situated parking must not be the lost upon restaurant management. Often the cost of attaining parking near to a restaurant is sighted as a non-revenue generating expenditure. This specifies the value of given that well-located parking along with the direct consequence it has on consumer intentions to patronize a restaurant (Lasser and Winsor, 2000). In customers mind when there is no defect in the overall dining service, then they consider the quality of the food is good enough for them (Bitner, 1992). Quality is all about eliminating internal failures that means all shortcomings before the product leaves from the factory and the external failures are the defects after usage of the product (Eileen and Berry, 2007). In Early research and study efforts in measuring and defining quality were mainly centered in the tangible goods, whereas the apparently more complicated services products was ignored. Products quality was conventionally correlated to the technical stipulation of products, with the most description of quality coming up from the manufacturing goods sector where excellence and quality control has inward drawn out awareness and research. Quantifying service quality is a difficult task because the idea of service quality is intrinsically insubstantial in nature and complicated to define (Kincaid, 2009) Branding and its orientation have been wicker strongly into the contemporary act of consumption in restaurants. Undeniably, the previous century will be considered as the century of brands in marketing (Johnson and Champaner, 2004) Researchers have acknowledged customer satisfaction, service quality and the loyalty to be similarly important for marketers, because they are responsible for determining dining satisfaction, and they must know the important of dining that must position restaurant functions competitively in the current and future marketplace (Kaplan and Norton, 2001). Customer satisfaction and the quality of food have long been acknowledged as a essential function for success and endurance in competitive marketplace that have been connected to consumer behavioral intentions as purchase and loyalty intention, their willingness to widen positive word of mouth, recommendation, and complaint intention (Olsen, 2002). Purchase behavior of the consumer in restaurants can be pretentious by the surroundings in different ways. Researcher consider atmosphere, which is an attention-building medium that can make restaurant inkling. The centre of attention is based on the collective possessions of those clues on customers idiosyncratic through design, sound, motion, and color. Customers are delimited by true rock and roll memorabilia (Supphellen 2000). The indication of Service in selecting by means of restaurant services, customers frequently act like detectives as they investigate for information and standardize their opinions into a set of mind-set regarding the resultant service. For example, the whole thing about the dining attributes of a restaurant or cafà © starts from the dining table potential communicate to the customers, with the table top used, if practical sign concern the technical excellence of the service, mainly concerning to whether the service is carry out proficiently. The research also highlighted that customers who pay for high quality foodstuffs also had a low acceptance for deviations from predictable quality. In the Fast food restaurant perspective, this entails that customers who want superior dining quality are more sensitive to quality fluctuations and possibly will be less price sensitive but, for example in relation to the relative higher pricing of the menu items and marketing strategies that put together the quality image of the restaurant, ambience and service. The concept of service quality comprises the tangible and intangible fundamentals most essential to consumers. Service quality has been related to customer satisfaction, contentment and loyalty as well as the business performance, success and profitability (Raajpoot, 2002) Fundamentals such as surface and texture, smell, color, sound, and texture inducing intuitive reactions in restaurant atmosphere that persuades purchase likelihood known as the mechanical clues (Eileen and Berry, 2007) Food and drink quality is an imperative dining attributes to diners representing restaurant management should certify an aggressive quality control agenda is in place to make sure food and drink quality must maintained The convenience of location includes the parking space, seating availability in the restaurant; the nearness to roof-tops like peoples residence, hotels, and motels is significant for the accomplishment of restaurants all through the dinner mealtime duration. The significance of the physical excellence raise of foodstuff and service and convenience to restaurant administration is to facilitate these constructs that have an affirmative association with influence which is completely linked with customer intentions to retention a restaurant. The objective of most restaurants is to obtain and maintain customers; restaurant administration organized with the information get that will be better prepared to accomplish their aim. There is a intense deficient in understanding about dining satisfaction and pleasure and post-dining behavioral intentions in the customer literature reviewed studied so far away, and up till now, according to the literature allude to, aspects concerning to customer satisfaction and return customer are elementary when put together business and marketing strategies of the organization. Professed service quality may perhaps be improved if customers are support with the mauve list and bill of fare and if a worker responds suitably to a customers asked for quick service. Customer always feel admire and important if they get the best service and respect from the overall management of the restaurant specially from the behavior of the front line staff that increases the comfort level of customers and at the same time makes them brand loyal to that particular restaurant. The impacts of customer satisfaction on customer retention are bringing into being to be momentous and positive. Specially, the customer satisfaction will influence the re customer retention intentions (Reece, 1999) Customer satisfaction is vital to the restaurant management for the reason that it is normally assumed to be a noteworthy determinant of replicate sales, customer loyalty and affirmative word of mouth. The more pleased the customers, the larger are their retention. Another attention-grabbing finding was that a products higher volume rate like for instance, fast food restaurants resulted in a lower sensitivity side to quality. This shows that management of restaurants must segment the market based on the food usage rate includes the repeat purchase of the particular item and quality preferred (Jochen and Rachel, 2000). The previous research shows the effect of physical quality construct on behavioral intentions for restaurant consumer and finds that influence is a strong moderator between tangible quality constructs and behavioral intentions when cognition affect actions archetype is applied to the restaurant location. One more factor for the customer retention which really brings customers back is that the customer likes to have a positive attitude of employee throughout the dining as a support for the disputation that employee approach is strongly linked with customer satisfaction. Ease and the location of the restaurant is also considerable and also the other factor influence customers to select that particular restaurant which satisfy their needs and wants regarding quality of the food and the restaurant environment. This leads in the increase of the retention rate and the loyalty of the customers towards that restaurant diners have an effect on restaurant (Bateson and Hoffman, 1999) It is suggested that commonly and normally used indicators of customer satisfaction comprise repeat customer behavior, brand loyalty and reliability and at last word of mouth recommendation (Lowenstein, 1995) In case of large restaurants franchised group, this kind of relative study and positioning might be important. Besides, while the performance of anyone of the outlet can impinge on the reputation of a whole network, identifying and recuperating those outlets that have a delicate association in the series can be vital. Valuable curriculum in marketing, human resource and man oeuvre be capable also be learnt as of those outlets where service exceeds or meets expectations of the customers (Kuo and Kao, 1999). The one of the fact is that business like restaurants is considered as a low credibility service and that is one of the reason that quality of the services are complicated to prove until consumers revisit the restaurant. Furthermore, the service quality that customers come across may be dissimilar apiece time they visit that particular restaurant, thus persuading the level of contentment and ultimately upsetting their retention intentions. There may possibly be a countervailing competitive consequence to enhance in product differentiation. Revelation of restaurant sanitation grades may serve up to decrease search costs for customers. Positive completion always ends in setting new ideas and innovation in the mind of the management of the management that makes them superior and differentiated in the industry in between the existing market players (Kaplan and Norton, 2001) Both service value and customer retention is extensively acknowledged as practices of repurchase intentions. Though, it is understood that restaurant possessor would like to identify the strongest influence on retention intentions. A recent study divulges that customer satisfaction is the better predictor of intention comparing to service quality to repurchase. Increasing trend in retention is always due to service quality which is provided by the management to the customers and at the same time customer should be satisfied. Any of the factor missing may cause the decrease in loyalty of the customer towards that particular restaurant and customers are unwilling to re-visit for dining to the same restaurant. In researches, results found that managing for most select customer satisfaction necessitates so as to satisfaction statistics be used in previous researches advise implement the positioning strategies with the intention of helping a business whittle a niche. Each restaurant has its own strategies to get the competitive edge in the market. Such information is able to facilitate to modify the restaurant service so that it congregates the desires of the target market segment. Supporting a firms competitive benefit and enduring productivity and profitability possibly will better rely on the incorporation of customer satisfaction into the service organizations strategies and operations that helps the restaurant management to look their positions in the long run completion in the industry (Olsen, 2002) In some countries like Germany, there is a system of Grade cards according to the quality differentiation in restaurants what decrease the expenditure of learning whether an individual restaurant has high-quality hygiene, and possibly will give confidence to customers to go to restaurants they want or else would not have. This may perhaps encourage competition among restaurants, by making customers not as much of incarcerated to any particular restaurants providing inducement for lesser prices, improved food quality, or better hygiene quality food provided and if this result is there, still amongst restaurants with the identical sanitation quality ranking, compulsory revelation may cause lesser prices or enhanced food quality (Johnson and Champaner, 2004). In Chinese and French restaurants, customer view of service quality by the side of all proportions drop short of customers expectations, even though an evaluation of the unprejudiced quality scores shows that the French restaurant is nearer to summiting the prospect of its consumers along all extent of service quality than in the Chinese business. It is evident that compassion and consistency are the two extents which plunge the largest part of below customer prospect inside the French restaurant As a meaning- generating medium, the environment gives discriminative motivation to buyers that facilitate them to identify a restaurants divergences as a source for select that restaurant. For instance, snowy white linen tablecloths, the soft lighting, and crystal chandeliers of a chic restaurant communicate the level of service and a kind of food to customers that create a fine-dining experience (Palmer and Neill, 2003). 3. FAST FOOD INDUSTRY 3.1 Introduction Fast foodis one of the worlds largest growing food types which are growing with an increasing rate. The term Fast Food refers to many items that can be prepared and served quickly usually outside the home. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store which is rapidly prepared and served to the customer in a packaged form to dine out, take out or take away. A typical fast food meal in the United States generally consists of fries, a burger and a soft drink. 3.2 Customer Preferences People pick fast foods because its easy. They could just go to McDonalds, Mr. Burger or KFC and order a burger or sandwich with fries and soft drink, rather than spending hours in the kitchen for cooking food. Another reason would be if they work for long hours, while they come back to home, they could just stop at the drive through and order something to eat. Through this they can save their time to get rest. When an individual is rushing for next appointment after lunch or work, it is more convenient to pack fast food. 3.3 Significance of Service Elements We believe that customer service elements have huge impact on customer retention. Many researchers have closely analyzed all the service elements of several service providers. But in our research we have tried to cover and analyze all the service elements of Karachis famous multinational and local restaurants. Researchers urge all service providers to pay attention towards all of the above service elements in order to improve and enhance the level of service quality.Poor service quality leads to switching intentions of the customer. To satisfy customer the restaurants service elements should be more competent or should have an edge over competitors. 3.4 Brand Perception When customers think or hear about any product or restaurant they start building perception about the brand. Sometimes it is based on observation or may be on the pat experience whether it is negative or positive. Most common methods of forming perception about brand are Past experience Interaction with sales staff or employees Word of mouth (colleagues or friends) Advertising Reviews by reputable sources Some researchers call brand image and brand perception are the two sides of a coin; brand image is how company want you to see them where as brand perception means how you see to the company. In our research we believe that in Karachi people are very brand consciouses the impact of brand over people is very huge and their replies to our questions were little biased. 3.5 Strategies for Retention In this chapter some theories are presented in the context of customer retention which was not discussed in the previous part, because these cannot be analyzed within our practical research. These studies are important part of the customers retention problem and can be used for advance researches. n this chapter some theories are presented in the context of customer retention which was not discussed in the previous part, because these cannot be analyzed within our practical research. These studies are important part of the customers retention problem and can be used for advance researches. The research of Fruchter and Zhang (2004) examine strategic use of targeted promotion for gaining and retention of customers. Authors stress that selection of strategy: defensive targeted promotions for retention and repulsive promotions for acquisition depend on market share of a company. Fruchter and Zhang 2004 highlighted that for companies with larger marketplace share offense promotions targeted on learning generate little knock on gross sales than defensive promotions. Therefore, researchers state that if market share of firm increases it should spend more on customer retention; if market share of firm decreases it should spend more on customer acquisition. This research highlights when marketers should put emphasize on retention or acquisition but it does not provide keeping increase strategies and reasons for keeping. (Fruchter and Zhang, 2004) Hogan, Lemon and Libai (2003) discuss changes of the customers value during the product life cycle. Authors stress the value of retained customer and impact of the lost customer on companys ability (Hogan, Lemon and Libai, 2003). Kumar (1999) highlights that relationship oriented service firms have higher level of trust and more repeated service encounters with their clients, therefore, such firms get higher level of ability and lower expenses over time. Desai and Mahajan (1998)argue that feeling based attitudes appeal to fillings wishes emotions etc. can takings component in a strategic part in small indefinite amount brands to obtain develop and retain customers. 4. CUSTOMER SERVICE AND CUSTOMER RETENTION 4.1 Introduction For more than last couple of decades customer satisfaction is extensively discussed subject in different research areas like consumer behavior and marketing research. Since the mid-1970s many annual conferences on customer satisfaction were held, with proceedings being published since 1981 in the â€Å"Journal of Customer Satisfaction, Dissatisfaction, and Complaining Behavior.† During the past couple of decades more than 1300 articles have been published to discuss and understand customer satisfaction. In recent era, customer satisfaction has gained new attention. Now it has been shifted from transactional marketing to relationship marketing , which refers â€Å"to all marketing activities directed towards establishing, developing, and maintaining successful relational exchange† (Morgan Hunt, 1994, p 22). The key to retention is satisfaction of the customer and it has been treated as the necessary premise in many publications and research articles. The link between satisfaction and the long-term retention of customers is developed by scholars and marketing practitioners in a rather categorical way, and is therefore treated as the starting point, rather than the core question of the analysis. â€Å"The assumption that satisfaction/dissatisfaction meaningfully affect on repurchase behavior underlies most of the study in this area of inquiry†. Consequently, only a few researchers have investigated the nature and to which degree the relationship between satisfaction and retention exist. The number of studies in this area can be classified into three groups. Most of the researchers use monetary data as dependent variables, such as revenues or profit. In this procedure the investigation of the satisfaction-retention relation considerably limited for two reasons. First, the aggregation of data renders any analysis on the individual customer level impossible. Second, revenues and pro ¬Ã‚ t are determined by a large amount of variables, which in addition are highly correlated. Therefore, a suitable assessment of the relationship investigated here seems barely accomplishable with this research design. A second group of studies on an individual level utilizes repurchase intentions of customers to investigate the link between satisfaction and retention (Bitner, 1990; Oliver, 1980; Oliver Bearden, 1985; Oliver Swan, 1989). This approach is also accompanied by two main limitations. Because satisfaction values and intention measures are usually obtained through the same q uestionnaire, the data are inherently correlated. This may lead to an Customer Service and Retention in Fast Food Industry Customer Service and Retention in Fast Food Industry Abstract This study investigates the relationship between dining attributes, customer satisfaction and customers retention in the fast food industry. In short this research paper is to describe analyze why customers come back to the same restaurant when there are several options available to them. What influence their decisions? This research has brought out how to gain customer retention to the services and the factors that influence the customer retention. For this research qualitative approach is used. Data collection method is questionnaire and interviews to clarify what is their real mean of filling the options; sample size of 100 consumers from different fast food restaurant has been taken randomly on the basis of convenience sampling. Results obtained from the statistical analysis corroborate using the optimal regression as a statistical tool which shows that research can be used by marketers especially by the managers of the restaurants for better understanding, and assessing what in fluences customer how they behave and why they come back to the restaurant. Managers can also use our findings to increase the retention rates by adjusting relevant service elements of the restaurants. 1. INTRODUCTION 1.1 INTRODUCTION Eating is observably a daily action and necessity for all human beings. Depending on individuals reason for eating at restaurants, individual intentionally or instinctively assess a multifarious set of attributes ahead of choosing a restaurant. The significance involved to these restaurant attributes is ultimately evaluated in the customers mind, leading to a decision of purchasing. Some factors, like age, company and even social division come into take part in to amplify these attributes as the customer makes a decision of dining (Johnson and Champaner, 2004). The restaurant industry has undoubtedly not been free from either augmented competition or from increasing customer expectations regarding quality. In the greatly competitive food industry, large operators chain have a propensity to gain competitive gain in the course of cost leadership, likely only due to standardization and economies of scale beginning from large market shares, while smaller, independent restaurants on the other hand endeavor to gain benefit through differentiation (Lowenstein, 1995). Branding keeps on gaining importance in the marketing of restaurants services and marketers have spent lot of money to create and give support to brand images. This have seen in the marketing of strong and well defined brands like Mc Donalds and Kfc fast food restaurants which attracts the customer through their marketing , service and by making brand loyal customers of their products. This increases the retention rate due to satisfied and loyal customer. Particularly, there is lot more to discern about customers perceive restaurant brands and the comparative weight these links get during purchase decision as there is lot more to discern about customers perceive restaurant brands and the comparative weight these links get during purchase decision. According to the Kaplan and Norton (2001) the importance of the perceived quality in order to get the retention effect in restaurant industry is always considered as a main element to retain in the customers and the business. The main reaso n behind that in this industry entry barrier are usually low and any one can easily enter due to investment required that is not on the higher side. So the point is that when ever consumer is satisfy from the arrangement by the management, the quality of the food provided by the staff members with the positive attitude than this result in increasing the loyalty towards the particular restaurant and increases the retention intensions of the customers. 1.2 Purpose of the study The purpose of study fold in two parts: one suggests that how important is dining attributes in term of Re-patronage intentions and second part suggest the customer satisfaction which leads Re-patronage intentions in restaurants. The role of dining attributes and customer satisfaction is very important for knowing the customer intentions, would they will visit to that restaurants again or not. There has been a strong support for the espousal of consumer retention in restaurants as one of the key performance indicators. It has found that there is a high association between customer retention and the profit earn by the industries. The fragmentation of media choices and the active nature of the marketplace, tied with an enlarged number of additional demanding and prosperous consumers, brought bigger challenges to marketing practitioners in keeping hold of their regular customers. Customer satisfaction is regularly used as a sign of whether customers will come back to a restaurant that shows the customer retention. Whereas there is no agreement of a satisfied customers repeat visit, it is nearly certain that a not satisfied customer will not return. The majority of the preceding customer satisfaction researches are mentioned in the literature that has pay attention on recognizing the resource of customer contentment such as characteristic and attributes and on determining useful ways to establish consumers desires, wants and needs. On the other hand, significant dissimilarity comes out in the level of specify of the characteristic investigated. 1.3 Research Objectives To identify the process to gain customer retention to the services and what are the factors that influence the customer retention. The primary problem is to identify the customer retention in the detail that includes factors of dining attributes and customer satisfaction in context to food restaurant industry. Thus these factors leads to consumer behavior and customer revisit the restaurant. 1.4 Research Methodology This study find out the relationship between dining attributes, customer satisfaction and customers Re patronage intentions and this execute particularly in restaurant industry, how customers decide to revisit the restaurant and what are those factors which influences the customer for returning back to restaurants again and again. To find these reasons we used quantitative approach for this research. The constructed instrument was pre-tested, where 5 to 6 sample questionnaire to be filled, to know if there are any problem with the instrument and therefore it was simple to understand and figure out the questions or not. Through pre-testing it was found that all respondents felt at ease in responding and instrument was interested to them. Instrument:All the information is collected through a questionnaire containing closed ended, structured and unstructured questions. This method was chosen primarily due to ease in handling and recording information. Procedure:The research study is conducted to examine the outcomes and responses of our sample targeted (Local Industry) in order to conclude the impact of customer service on customer retention. Sample size: 100 2. LITERATURE REVIEW 2.1 Literature review Whether human live to eat or eat to live, food always plays a fundamental role in the lives of human being. The significance of foodstuff cannot be overstated from the physiological viewpoint; food gives us sustenance; while on the other hand from a psychological point of view food is classified as a basic need. Food can also characterize a product used to describe self-actualization. Therefore, individual can quarrel that above and beyond provided that nourishment food plays a variety of roles together at individual and group level. Edifice brands have become a key focus of restaurant managers. Furthermore, restaurant managers are relating brand management theories and practices which have done so far, and lots of restaurants are redesigning their business missions to imitate branding orientation rather than they go for product orientation. There is also an influence of brand recall on consumers intensions in choosing a restaurant for dining due to the different discount offers through different mediums of advertising that mostly include the below the line activities that makes restaurants brands that diminish the perceived risk of pay for the food and also indicate the quality of the product that creates their willingness to make wider positive word of mouth, recommendations, and complaint intention (Lowenstein, 1995) In our research we find that since the last few years the trend of dinning out and fast food restaurants has been increasing with the increasing rate. Now you will find (at least one) fast food restaurant in every society, whether it is high profile or low profile people society. The culture has always significant impact on the societys emerging trends. It is also observed though people dont consider fast food a healthy meal, yet they go for it over again. Due to availability of too many options to the customers, their behavior is more towards variety seeking instead of going for one meal second time. Especially the Pakistani youth seems that they are fond of entertainment and they find only fast food restaurants the best to be visited whenever they go for entertainment (Syed Kamran, 2010) The food industry is highly aggressive and customers have also become more demanding due to sufficient knowledge and information they have about the different trends in restaurant industry which causes increase the significance of effective marketing strategies to get the competitive advantage in order to understand the wants and needs of the customers (Bateson and Hoffman, 1999) Numerous Fast Food restaurants are paying attention in studying, assessing and implementing the marketing strategies with the aim of gaining maximum market share of customers and improving customer retention in analysis of the advantageous effects on the monetary performance for the organization. Customer satisfaction, contentment, quality of the service, excellence and retention are global matter that influences all organizations. This increases in the restaurant business revenue as well and this increases the word of mouth publicity (Almanza and Jaffe, 1994). Evaluating quality awareness and price elasticity related to quality, suggested that buyers are generally steady in their evaluations of quality. The results of their study showed that there was a strong association between a products attributes and the quality perceptions of the customers. It was found that tangible quality has a bigger circumlocutory effect than the straight effect indicates from a theoretical point of view; affect was a fractional mediator, facilitating the association among tangible quality and behavior. The consequences of well-situated parking must not be the lost upon restaurant management. Often the cost of attaining parking near to a restaurant is sighted as a non-revenue generating expenditure. This specifies the value of given that well-located parking along with the direct consequence it has on consumer intentions to patronize a restaurant (Lasser and Winsor, 2000). In customers mind when there is no defect in the overall dining service, then they consider the quality of the food is good enough for them (Bitner, 1992). Quality is all about eliminating internal failures that means all shortcomings before the product leaves from the factory and the external failures are the defects after usage of the product (Eileen and Berry, 2007). In Early research and study efforts in measuring and defining quality were mainly centered in the tangible goods, whereas the apparently more complicated services products was ignored. Products quality was conventionally correlated to the technical stipulation of products, with the most description of quality coming up from the manufacturing goods sector where excellence and quality control has inward drawn out awareness and research. Quantifying service quality is a difficult task because the idea of service quality is intrinsically insubstantial in nature and complicated to define (Kincaid, 2009) Branding and its orientation have been wicker strongly into the contemporary act of consumption in restaurants. Undeniably, the previous century will be considered as the century of brands in marketing (Johnson and Champaner, 2004) Researchers have acknowledged customer satisfaction, service quality and the loyalty to be similarly important for marketers, because they are responsible for determining dining satisfaction, and they must know the important of dining that must position restaurant functions competitively in the current and future marketplace (Kaplan and Norton, 2001). Customer satisfaction and the quality of food have long been acknowledged as a essential function for success and endurance in competitive marketplace that have been connected to consumer behavioral intentions as purchase and loyalty intention, their willingness to widen positive word of mouth, recommendation, and complaint intention (Olsen, 2002). Purchase behavior of the consumer in restaurants can be pretentious by the surroundings in different ways. Researcher consider atmosphere, which is an attention-building medium that can make restaurant inkling. The centre of attention is based on the collective possessions of those clues on customers idiosyncratic through design, sound, motion, and color. Customers are delimited by true rock and roll memorabilia (Supphellen 2000). The indication of Service in selecting by means of restaurant services, customers frequently act like detectives as they investigate for information and standardize their opinions into a set of mind-set regarding the resultant service. For example, the whole thing about the dining attributes of a restaurant or cafà © starts from the dining table potential communicate to the customers, with the table top used, if practical sign concern the technical excellence of the service, mainly concerning to whether the service is carry out proficiently. The research also highlighted that customers who pay for high quality foodstuffs also had a low acceptance for deviations from predictable quality. In the Fast food restaurant perspective, this entails that customers who want superior dining quality are more sensitive to quality fluctuations and possibly will be less price sensitive but, for example in relation to the relative higher pricing of the menu items and marketing strategies that put together the quality image of the restaurant, ambience and service. The concept of service quality comprises the tangible and intangible fundamentals most essential to consumers. Service quality has been related to customer satisfaction, contentment and loyalty as well as the business performance, success and profitability (Raajpoot, 2002) Fundamentals such as surface and texture, smell, color, sound, and texture inducing intuitive reactions in restaurant atmosphere that persuades purchase likelihood known as the mechanical clues (Eileen and Berry, 2007) Food and drink quality is an imperative dining attributes to diners representing restaurant management should certify an aggressive quality control agenda is in place to make sure food and drink quality must maintained The convenience of location includes the parking space, seating availability in the restaurant; the nearness to roof-tops like peoples residence, hotels, and motels is significant for the accomplishment of restaurants all through the dinner mealtime duration. The significance of the physical excellence raise of foodstuff and service and convenience to restaurant administration is to facilitate these constructs that have an affirmative association with influence which is completely linked with customer intentions to retention a restaurant. The objective of most restaurants is to obtain and maintain customers; restaurant administration organized with the information get that will be better prepared to accomplish their aim. There is a intense deficient in understanding about dining satisfaction and pleasure and post-dining behavioral intentions in the customer literature reviewed studied so far away, and up till now, according to the literature allude to, aspects concerning to customer satisfaction and return customer are elementary when put together business and marketing strategies of the organization. Professed service quality may perhaps be improved if customers are support with the mauve list and bill of fare and if a worker responds suitably to a customers asked for quick service. Customer always feel admire and important if they get the best service and respect from the overall management of the restaurant specially from the behavior of the front line staff that increases the comfort level of customers and at the same time makes them brand loyal to that particular restaurant. The impacts of customer satisfaction on customer retention are bringing into being to be momentous and positive. Specially, the customer satisfaction will influence the re customer retention intentions (Reece, 1999) Customer satisfaction is vital to the restaurant management for the reason that it is normally assumed to be a noteworthy determinant of replicate sales, customer loyalty and affirmative word of mouth. The more pleased the customers, the larger are their retention. Another attention-grabbing finding was that a products higher volume rate like for instance, fast food restaurants resulted in a lower sensitivity side to quality. This shows that management of restaurants must segment the market based on the food usage rate includes the repeat purchase of the particular item and quality preferred (Jochen and Rachel, 2000). The previous research shows the effect of physical quality construct on behavioral intentions for restaurant consumer and finds that influence is a strong moderator between tangible quality constructs and behavioral intentions when cognition affect actions archetype is applied to the restaurant location. One more factor for the customer retention which really brings customers back is that the customer likes to have a positive attitude of employee throughout the dining as a support for the disputation that employee approach is strongly linked with customer satisfaction. Ease and the location of the restaurant is also considerable and also the other factor influence customers to select that particular restaurant which satisfy their needs and wants regarding quality of the food and the restaurant environment. This leads in the increase of the retention rate and the loyalty of the customers towards that restaurant diners have an effect on restaurant (Bateson and Hoffman, 1999) It is suggested that commonly and normally used indicators of customer satisfaction comprise repeat customer behavior, brand loyalty and reliability and at last word of mouth recommendation (Lowenstein, 1995) In case of large restaurants franchised group, this kind of relative study and positioning might be important. Besides, while the performance of anyone of the outlet can impinge on the reputation of a whole network, identifying and recuperating those outlets that have a delicate association in the series can be vital. Valuable curriculum in marketing, human resource and man oeuvre be capable also be learnt as of those outlets where service exceeds or meets expectations of the customers (Kuo and Kao, 1999). The one of the fact is that business like restaurants is considered as a low credibility service and that is one of the reason that quality of the services are complicated to prove until consumers revisit the restaurant. Furthermore, the service quality that customers come across may be dissimilar apiece time they visit that particular restaurant, thus persuading the level of contentment and ultimately upsetting their retention intentions. There may possibly be a countervailing competitive consequence to enhance in product differentiation. Revelation of restaurant sanitation grades may serve up to decrease search costs for customers. Positive completion always ends in setting new ideas and innovation in the mind of the management of the management that makes them superior and differentiated in the industry in between the existing market players (Kaplan and Norton, 2001) Both service value and customer retention is extensively acknowledged as practices of repurchase intentions. Though, it is understood that restaurant possessor would like to identify the strongest influence on retention intentions. A recent study divulges that customer satisfaction is the better predictor of intention comparing to service quality to repurchase. Increasing trend in retention is always due to service quality which is provided by the management to the customers and at the same time customer should be satisfied. Any of the factor missing may cause the decrease in loyalty of the customer towards that particular restaurant and customers are unwilling to re-visit for dining to the same restaurant. In researches, results found that managing for most select customer satisfaction necessitates so as to satisfaction statistics be used in previous researches advise implement the positioning strategies with the intention of helping a business whittle a niche. Each restaurant has its own strategies to get the competitive edge in the market. Such information is able to facilitate to modify the restaurant service so that it congregates the desires of the target market segment. Supporting a firms competitive benefit and enduring productivity and profitability possibly will better rely on the incorporation of customer satisfaction into the service organizations strategies and operations that helps the restaurant management to look their positions in the long run completion in the industry (Olsen, 2002) In some countries like Germany, there is a system of Grade cards according to the quality differentiation in restaurants what decrease the expenditure of learning whether an individual restaurant has high-quality hygiene, and possibly will give confidence to customers to go to restaurants they want or else would not have. This may perhaps encourage competition among restaurants, by making customers not as much of incarcerated to any particular restaurants providing inducement for lesser prices, improved food quality, or better hygiene quality food provided and if this result is there, still amongst restaurants with the identical sanitation quality ranking, compulsory revelation may cause lesser prices or enhanced food quality (Johnson and Champaner, 2004). In Chinese and French restaurants, customer view of service quality by the side of all proportions drop short of customers expectations, even though an evaluation of the unprejudiced quality scores shows that the French restaurant is nearer to summiting the prospect of its consumers along all extent of service quality than in the Chinese business. It is evident that compassion and consistency are the two extents which plunge the largest part of below customer prospect inside the French restaurant As a meaning- generating medium, the environment gives discriminative motivation to buyers that facilitate them to identify a restaurants divergences as a source for select that restaurant. For instance, snowy white linen tablecloths, the soft lighting, and crystal chandeliers of a chic restaurant communicate the level of service and a kind of food to customers that create a fine-dining experience (Palmer and Neill, 2003). 3. FAST FOOD INDUSTRY 3.1 Introduction Fast foodis one of the worlds largest growing food types which are growing with an increasing rate. The term Fast Food refers to many items that can be prepared and served quickly usually outside the home. While any meal with low preparation time can be considered to be fast food, typically the term refers to food sold in a restaurant or store which is rapidly prepared and served to the customer in a packaged form to dine out, take out or take away. A typical fast food meal in the United States generally consists of fries, a burger and a soft drink. 3.2 Customer Preferences People pick fast foods because its easy. They could just go to McDonalds, Mr. Burger or KFC and order a burger or sandwich with fries and soft drink, rather than spending hours in the kitchen for cooking food. Another reason would be if they work for long hours, while they come back to home, they could just stop at the drive through and order something to eat. Through this they can save their time to get rest. When an individual is rushing for next appointment after lunch or work, it is more convenient to pack fast food. 3.3 Significance of Service Elements We believe that customer service elements have huge impact on customer retention. Many researchers have closely analyzed all the service elements of several service providers. But in our research we have tried to cover and analyze all the service elements of Karachis famous multinational and local restaurants. Researchers urge all service providers to pay attention towards all of the above service elements in order to improve and enhance the level of service quality.Poor service quality leads to switching intentions of the customer. To satisfy customer the restaurants service elements should be more competent or should have an edge over competitors. 3.4 Brand Perception When customers think or hear about any product or restaurant they start building perception about the brand. Sometimes it is based on observation or may be on the pat experience whether it is negative or positive. Most common methods of forming perception about brand are Past experience Interaction with sales staff or employees Word of mouth (colleagues or friends) Advertising Reviews by reputable sources Some researchers call brand image and brand perception are the two sides of a coin; brand image is how company want you to see them where as brand perception means how you see to the company. In our research we believe that in Karachi people are very brand consciouses the impact of brand over people is very huge and their replies to our questions were little biased. 3.5 Strategies for Retention In this chapter some theories are presented in the context of customer retention which was not discussed in the previous part, because these cannot be analyzed within our practical research. These studies are important part of the customers retention problem and can be used for advance researches. n this chapter some theories are presented in the context of customer retention which was not discussed in the previous part, because these cannot be analyzed within our practical research. These studies are important part of the customers retention problem and can be used for advance researches. The research of Fruchter and Zhang (2004) examine strategic use of targeted promotion for gaining and retention of customers. Authors stress that selection of strategy: defensive targeted promotions for retention and repulsive promotions for acquisition depend on market share of a company. Fruchter and Zhang 2004 highlighted that for companies with larger marketplace share offense promotions targeted on learning generate little knock on gross sales than defensive promotions. Therefore, researchers state that if market share of firm increases it should spend more on customer retention; if market share of firm decreases it should spend more on customer acquisition. This research highlights when marketers should put emphasize on retention or acquisition but it does not provide keeping increase strategies and reasons for keeping. (Fruchter and Zhang, 2004) Hogan, Lemon and Libai (2003) discuss changes of the customers value during the product life cycle. Authors stress the value of retained customer and impact of the lost customer on companys ability (Hogan, Lemon and Libai, 2003). Kumar (1999) highlights that relationship oriented service firms have higher level of trust and more repeated service encounters with their clients, therefore, such firms get higher level of ability and lower expenses over time. Desai and Mahajan (1998)argue that feeling based attitudes appeal to fillings wishes emotions etc. can takings component in a strategic part in small indefinite amount brands to obtain develop and retain customers. 4. CUSTOMER SERVICE AND CUSTOMER RETENTION 4.1 Introduction For more than last couple of decades customer satisfaction is extensively discussed subject in different research areas like consumer behavior and marketing research. Since the mid-1970s many annual conferences on customer satisfaction were held, with proceedings being published since 1981 in the â€Å"Journal of Customer Satisfaction, Dissatisfaction, and Complaining Behavior.† During the past couple of decades more than 1300 articles have been published to discuss and understand customer satisfaction. In recent era, customer satisfaction has gained new attention. Now it has been shifted from transactional marketing to relationship marketing , which refers â€Å"to all marketing activities directed towards establishing, developing, and maintaining successful relational exchange† (Morgan Hunt, 1994, p 22). The key to retention is satisfaction of the customer and it has been treated as the necessary premise in many publications and research articles. The link between satisfaction and the long-term retention of customers is developed by scholars and marketing practitioners in a rather categorical way, and is therefore treated as the starting point, rather than the core question of the analysis. â€Å"The assumption that satisfaction/dissatisfaction meaningfully affect on repurchase behavior underlies most of the study in this area of inquiry†. Consequently, only a few researchers have investigated the nature and to which degree the relationship between satisfaction and retention exist. The number of studies in this area can be classified into three groups. Most of the researchers use monetary data as dependent variables, such as revenues or profit. In this procedure the investigation of the satisfaction-retention relation considerably limited for two reasons. First, the aggregation of data renders any analysis on the individual customer level impossible. Second, revenues and pro ¬Ã‚ t are determined by a large amount of variables, which in addition are highly correlated. Therefore, a suitable assessment of the relationship investigated here seems barely accomplishable with this research design. A second group of studies on an individual level utilizes repurchase intentions of customers to investigate the link between satisfaction and retention (Bitner, 1990; Oliver, 1980; Oliver Bearden, 1985; Oliver Swan, 1989). This approach is also accompanied by two main limitations. Because satisfaction values and intention measures are usually obtained through the same q uestionnaire, the data are inherently correlated. This may lead to an

The Colonies :: American Independence

What major problems did the young republic face after its victory over Great Britain? How did these problems motivate members of the elite to call for a federal constitution? In 1776 when the Colonies declared their independence from Great Britain with the Declaration of Independence they had one clear goal in mind: become a sovereign nation and avoid the tyranny of Great Britain. What they did not know, however, is that they had to face many more issues beyond simply cutting the ties with Great Britain; they also had to create and maintain a working system of rules which could guide them into becoming the United States of America. Once Independence was gained in 1783, the Articles of Confederation were created, but with many deep flaws in the system. The Federal government had no power, and the states were loosely held together and hardly acted as if they were a single united nation. After recognizing that these problems were too large to overcome easily, several of the greatest men in the nation gathered together to rectify these problems. The Colonies were excited about having won their independence in 1783 with the signing of the Treaty of Paris, but they still had to be able to create their own system of government which they thought would create a strong government which would not have an overpowering central government as they thought Great Britain had had. With this was the creation of the Articles of Confederation. These articles were meant to create strong local and state governments while not granting any power to the central government with the idea that it could not have any power over the states. The states were allowed to conduct their own diplomacy, or war, from nation to nation or even from state to state. States were allowed to create their own currency and put heavy import taxes on goods from other states. The federal government had no independent executive, nor could it levy taxes on any part of the states. It could not create or maintain a militia; this duty was left to the states. All decisions had to be ratified by all thirteen colonies. In thought, this was a great idea because only the most popular decisions would be ratified and stronger states could not hurt the smaller states through majority rule. In practice it did not work very well because it could be thwarted by a single stubborn state.

Crossing the Wire Essay

I will recommend this book to my friends because it is full of excitement and tough challenges. Back Description of Major Characters Victor Flores- a 15 year old boy living in central Mexico full of perseverance and determination to cross the Mexican – American border to find work in the united states to support his family. Rico- Victor’s best friend who must cross the border to support his parents living in central Mexico. Miguel- a wise young father of four Victor met in his journey. Victor tags along with Miguel as they cross the border until they run into border patrol and get split up. Julio- a street wise kid who earns pocket money with Victor in a cramped border town until he decides to move on and cross the border through a drainage tunnel that ends up in the U.S. when it rains. Summary This book starts out in central Mexico but when 15 year old Victor Flores’ family needs money victor has to cross the border to find work in the states. On Victor’s journey he meets a man named Miguel and together they try to cross the border into the states. On their journey the run into the border patrol and get split up. Later on victor meets Julio and together they work on the streets trying to put together their plan to cross the border. One day it started raining and Julio knew that it was the perfect opportunity to float through the drainage tunnel that ends on the other side of the border. Victor decides not to go. A few weeks later Victor notices an old friend standing in line at the soup kitchen. It was Rico! Victor couldn’t believe it he’d thought that Rico had already crossed the border. So they spent a few days catching up and planning their journey across the border. They set off a few days later as mules with a few other people. During their trip as mules they heard that they were going to be killed at the end so they had to escape. They made it all the way to the highway and then they hitched a ride to Tucson where Rico’s brother lived. When they got to Rico’s brother’s house they went to the front door and rang the doorbell but they discovered that his brother had left. Now they didn’t know what to do. They decided to go to La Perra Flaca to look for work in the onion fields. There wasn’t any work left there so they were sent to Washington to work in asparagus fields and finally there was work. About a month later they got there first paychecks and they sent them home alas. Rico wasn’t a very good field worker and he wanted to go home and go to school. So a few days later he went home but Victor stayed for work.

spanish interview essays

spanish interview essays Conservacin del espa Cuando yo entreviste a mi abuelita, fue una experiencia muy educativo porque no me dio la respuesta que yo pensaba que me iba a dar. Yo le pregunte si pensaba que era importante hablar el espa que sà ­. La razn que ella me dio ere que porque era muy importante poder comunicarlos uno con el otro, hay muchas personas en cual no saben hablar otro idioma solamente el espan me dijo que sà ­. Por la razn que ella piensa que es importante conservar nuestro idioma, para que no los olvidemos quienes somos y de donde venimos. Otra respuesta que me dio es porque los hijos y nietos tambin en estos dà ­as entre mas lenguajes sepan, mas oportunidades tiene uno para ser s algo mejor en su carrera y en su vida profesional. Lo que me sorprendi de la entrevista fue que ella no pens que el espas importante en estos dà ­as. Para ella era ms importante aprender el ingles para ser mas avanzada en los Estados Unidos. Ella me contesta, "La mejorà ­a de la gente en este paà ­s y alrededor del mundo s abe ingles, y nosotros para salir adulante tenemos que adaptarlos para que no los quedemos atrs del resto del mundo. El espan es bueno hablar el ingles y aprender mas lenguajes si uno puede, y no limitarlos a solamente el espan leer y escribir para no olvidar ...

Tiziano de Cadore essays

Tiziano de Cadore essays In Vasari's Lives of the Artists, Vasari offers us a fairly in-depth portrait of Tiziano de Cadore (most commonly and hereafter to be referred to as "Titian") both as one of the great painters of the Renaissance and as a truly great and beneficent individual. Indeed, the portrait of Titian that Vasari offers is one of a prodigiously and suprememly talented youth whose early painting went through a series of exceptionally dramatic although always impressive shifts. Indeed, many of these changes were due to his alternation tutelage, as well as the fact that, hailing from Venice, he was not initially in contact with the changes in painting then going on in Rome. Specifically, Early works of Titian betray a general ignorance of the resurgent classicism and historical study of painting then occurring in Rome, but with the arrival of some Roman-schooled painters, he adapted his style to be more in tune with the Roman one, while retaining much of the vigor and energy of the Venetian painting of his youth. Titian later traveled to Rome and found much success there, but he ultimately returned again to Venice. Indeed, his style changed yet again as he aged, but these changes only reflected Titian's amazing strength and versatility as a painter and revealed the very elements of his style and sensibilities that make us remember him even today, hundreds of years after his death. Indeed, much of the mystique surrounding Titian can be derived from his own enormous individual talent. Even as a young child he should an enormous interest in a and talent for painting, and it was these factors that convinced his father to apprentice him with the great northern painter He, seeing that the boy was much inclined to painting, put him with the famous painter Gian Bellini, under whose discipline he studied drawing, and showed himself in a short time to be endowed by nature ...

Materials Handling Policy Development Essay Example | Topics and Well Written Essays - 500 words

Materials Handling Policy Development - Essay Example Methods used to protect employees should be based on the proper safety measure. This is by the use of protective clothing as discussed below: It is vital to wear suitable protective gloves, aprons and boots when handling sulphuric acid as it is a corrosive material. If sulphuric acid gets into contact with the skin immediately, the first step that should be done is that the affected area should be thoroughly washed with plenty of water. It may also be essential to seek medical care (Greenberg & Cramer, 2011). Moreover, when handling this material, any employee should avoid generating vapors. All employes ought to immediately report leaks or failures of the safety equipment such as ventilation system. Also, all employees ought to avert accidental interaction with irreconcilable chemicals. Never add water to a corrosive sulphuric acid being an example. If product is moved to another vessel, ensure new vessel is appropriate for the product. Never reuse empty vessels, even if they appear right to use (Louie, 2008). In case a spill or leak of sulphuric acid occurs, one should follow instructions given by emergency service responders and local authorities. Keep products and the place out of reach of children (Louie, 2008). Gallons of this chemical should be stored safely to reduce the risk they pose to and employees handling them. Store this corrosive chemical in an area that is: cool, dry, away from direct sunlight and away from ignition sources and heat, separate from irreconcilable materials. Regularly review for physical signs of crystallization or damage (Seufert, 2014). All hazardous chemical containers like sulphuric acid are required to be branded with the chemical name, danger warnings and how to handle incidences such as spilling of the acid. The manufacturers label should be kept unbroken until the bottle, or the container has been emptied. When the chemical

Tele Vision as an Advertisement Media Research Proposal

Tele Vision as an Advertisement Media - Research Proposal Example Regardless of the media or method selected, the main aim of advertisement is to convince the target audience that they have a need for the product. Through advertisement, the suppliers/marketers are trying to create an image about the product with the help of linguistic and artistic elements. The present research paper looks on how an advertisement campaign for an expensive chocolate be planned and implemented effectively through television channels to reach its target audience. The target audience consists of women in the age group of 20 to 40. The paper takes a narrative approach for explaining the various aspects of advertisement campaign and its effectiveness to the business. Everything in business demands planning for effective implementation and controlling. In advertisement also, a well planned campaign can do a better job than one which is not. Advertisement Planning gives a detailed blue print of what and how it is done at various stages of campaign. The present campaign is planned to be conducted through television to reach the target audience comprising of women in the age group of 20 to 40. A popular channel such as entertainment or sports channel is suggested for selection. The company is a chocolate manufacturing firm in the U.K. which has been in existence for some time in the market doing similar business. The new product is an addition to company's product lines, all of which have a sound customer support and brand equity. The new product which focuses on the customers, who are in the age group of 20 to 40, uses an innovative imported technology and it is going to capture the market in the next six months. The product and Brand name The product is an expensive chocolate, which has exceptional features than that available in the market. The company claims that the content of chocolate is highly recommended for the health of women in the age group of 20 to 40. The brand name decided for the product is Enclate. The brand name 'Enclate' is registered and trade mark for the same has already been sanctioned by the authority concerned. The word 'Enclate' is written using special letters, which the company developed in consultation with the advertisement agency. Objectives of Advertisement Campaign The objectives of advertisement campaign are inseparably connected with that of marketing strategy of the firm, which in turn is associated with the overall corporate strategy. To achieve and maintain the target market within the desired time frame, the firm has set the following specific objectives: 1. To disseminate knowledge about the company, its values etc to its customers and to the general public. 2. To convey about the brand, price, other promotions and distributions (Setting the advertising objective, p.2) 3. To create awareness about chocolates in general and Enclate in particular 4. To create a distinct brand image apart from other similar brands 5. To stimulate the customers to purchase the product Target Audience The company has already fixed the target audience for Enclate. Women in the age group of 20 to 40 constitute the target group for the product. Normally, this group does not take chocolates as a habit. But, the