After the value of a service or product decreases, clients have a tendency to proceed to where it is better. This can happen in any market, no matter what it is. When a restaurant begins to serve bad tasting food, people stop coming. Airline clients will attempt different airlines once the service they get at the counter is unfriendly or less than specialist.
Standards must stay high for clients to continue spending their money for those products or services at a certain firm. Companies should get professional, friendly employees if they deal with customers or the public. They ought to concentrate on keeping their employees happy.
There are a couple ways to make certain that quality remains high without permitting growth or job satisfaction endure. These three components of business are all related more than folks would think. Businesspeople must remember the following truth; happy workers work hard to their employees, doing the best job they can. This reflects both the productivity and the value of the service or products.
Productivity is affected because the workers will operate at a faster pace if they’re as motivated to complete as their managers want them to be. The criteria of service they are generating will be greater since they’ll care about their job and will try to achieve something they may be pleased with. Whenever employees are pleased to perform the job they’re doing, even in the smallest way, they are happier at work and will try even harder.
As employees develop and advance in the business, managers will train new folks how that the company uses to be sure things are done as they’re supposed to be carried out. Each company will have different processes in place, even if they are equally part of a similar business. It follows that new workers must learn the company culture so as to truly help maintain standards.
Many times company executives will call in specialists in the area of organizational psychology to help them understand and work with the dynamics of the employees’ individual behaviours. The focus is on how to make the employees work their hardest, do their best and produce the kind of quality that they’d love to get if they were the customer.
Quality management must be monitored once measures have been taken toward development. Anything that threatens to derail the progress of the improvement program must be dealt with quickly before it’s negative consequences on the business itself. Once standards are at a decent level, they’ll need to always be monitored to make sure that the proper degree of quality has been maintained.
My name is Lee Bladon and I am a self-employed Interim Manager and Technical Consultant to the food sector. I’ve got a first class honours degree in Food Quality Management, Postgraduate Certificates in HACCP and Coaching, 18 years experience and an established track record as an interim director in the food industry.
Almost my complete post-graduate career was in interim management because I enjoy the wide variety of work and new challenges that short term missions provide. With expertise of all of the major retailers, numerous food groups and a plethora of different businesses (large and small) I will quickly adapt to new surroundings and”hit the floor running”.
Contact me BRC Quality System
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