A Brief Look at Failing Service at Little Ochie Seafood and Restaurant

6434 Words Mar 8th, 2013 26 Pages
A Brief Look at Failing Service at Little Ochie Seafood and Restaurant
College of Business and Hospitality Management
Marketing in a Service Organization
Julia Graham 11090057
Tracey-Ann Ellis 13090103
Rashida King
Racquel Hudson 11100104
Roy Palmer 11030554
Kish-Wayne Wade
Northern Caribbean University
Mr. Jonas Semugeshi
December 3, 2012
Table of Content
Content Page
Acknowledgement---- ----------------------------------------------------------------------- 3
Introduction----------------------------------------------------------------------------------- 4
Background-----------------------------------------------------------------------------------5-6
Services
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This research will highlight some of the problems that little Ochie faces in delivering their services. As a result of not following procedures in carrying out one’s core duties lies problems, and as a result of these problems a company thus faces the consequences of failing to suitably develop and deliver its core and supplementary services to customers. Therefore, being able to properly identify a company’s core problems it is inevitable to highlight the effects of these problems. After identifying the problems the organization faces it is only admissible to provide the recommendations to rectify these problems.

Background

The little Ochie Seafood restaurant was founded in 1989 by Evrol ‘Blackie’ Christian. Little Ochie has blossomed into one of Jamaica’s favorite eating haunt. What was formerly a one man operation, now employees over 30 people from the community of alligator pond in southern Manchester. Blackie is still very much at the helm and sure to be there to ‘spice-up’ your meal with all his secret ingredients.
Little Ochie, in the out-of-the way district of Alligator Pond, is one of these. Miles from the nearest town of Mandeville, it is, nevertheless, the spot where the who’s who of Manchester and St. Elizabeth go to eat seafood – a la Jamaique – and let their hair down in the strong winds that harass that area of the South coast.
For over ten years this talented team of young chefs Spending, Canai, Coute, Butty and Dennis has
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