To reduce problems associated with the intangibility of the services offered by a restaurant, the restaurant owner would be most likely to do which of the following?

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To reduce problems associated with the intangibility of the services offered by a restaurant, the restaurant owner would be most likely to do which of the following?
Option 1: 'lower entree prices between 4 p.m. and 6 p.m.' - This choice relies on price discounting to attract customers, which addresses perceived value or demand more than the tangible cues that help guests assess service quality. It does not directly tackle the issue of intangibility.
Option 2: 'empower employees to handle customer complaints' - While empowering staff can improve service recovery and customer satisfaction, it mainly targets encounters after service issues occur and does not introduce tangible signals that help customers gauge service quality before or during the encounter.
Option 3: 'offer regular employee workshops focusing on customer service' - Training can enhance interaction skills and consistency, yet it remains an internal, process-oriented improvement. It does not necessarily provide tangible, visible cues to reduce the perceived intangibility of the service.
Option 4: 'provide clean tablecloths and cloth napkins for each new customer' - This creates concrete, visible cues (tangible elements) that customers can see and evaluate, helping them form an impression of quality even though the service itself is intangible. Tangible cues like cleanliness and presentation are classic ways to reduce perceived intangibility in service settings.
Option 5: 'offer a service guarantee to ensure customers that food quality will be consistent' - A service guarantee reduces perceived risk by promising outcomes, which helps with confidence in the service. However, it is more about reducing perceived risk and assurance than providing concrete tangible cues. It addresses the intangibility by promise rather than by visible signals.

MKTG1199 Module 7: Wrap-Up

To reduce problems associated with the intangibility of the services offered by a restaurant, the restaurant owner would be most likely to do which of the following?

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MKTG1199 Module 7: Wrap-Up

To reduce problems associated with the intangibility of the services offered by a restaurant, the restaurant owner would be most likely to do which of the following?

查看解析

登录即可查看完整答案

类似问题

Which of the following are characteristics that make marketing services different from product marketing? (Choose every correct answer.)

_________ refers to the ever-changing nature of the sport product, which means the sport consumer's perception of the product can change over time.

Unlike tangible goods, many services depend on________, one of the seven Ps of services, for the creation and delivery of the customer service experience.

An expanded marketing mix for services that includes the four Ps (product, price, promotion, and place or distribution) as well as people, the physical environment, and the process, is known as the

Inseparability of services refers to the fact that:

________ marketing means that service quality depends heavily on the quality of the buyerdash–seller interaction during the service encounter.

Services are usually provided through the application of intellectual or physical efforts to a _______ or physical object. As such, services involve a _________ component.

更多留学生实用工具

希望你的学习变得更简单

Services are usually provided through the application of intellectual or physical efforts to a _ or physical object. As such, services involve a ___ component.