Reflection On Quality Of Service

This past summer, I acquired an internship at Baldwin and Lyons, an insurance company in Indianapolis. Every Wednesday during my internship, a couple of employees and I would participate in a prodigious community service project, Meals on Wheels. Throughout the three months that I worked at Baldwin and Lyons, I got acquainted with some of the individuals whom we delivered to. These inspiring individuals were so grateful and appreciative that we took time out of our day to volunteer to do such a service. One elderly woman who we delivered to would sing to us as she came to the front door “good meals, good meals, good meals.” She is one woman that I will never forget. First going into this, I was elated knowing I was I getting out of the

I saw the programs and services they offer to clients and how resources could be scarce. Although I only worked 10 hours and did not work directly with people, I have observed the ideal type of environment for the community. The environment was well maintained, organized in its structure, the clients and staff are friendly and it is a secure place to be. My service learning experience is essential due to the exposure of the real world. Long ago, my community service was only dedicated in my church, but having to go to an agency has changed my perspective and widened my eyes about what is in the outside

I go to St. James every other Wednesday. On Wednesday, the food truck is delivered to St. James Food Pantry. The assignment for the day is listed on the white board in the back of the pantry. The assignments state what bag a volunteers are doing and what contents needs to be in each bag. In each bag, the items will consist of one item from each food group on the food pyramid. St. James is about supplying their clients with nutritional food because they want to help clients not only physical but mental. After filling the bags that the specific person is assigned to, volunteers go to help other groups and organized shelves. At that time any open cases of food: are either stock them or put them in any assigned bags. Before lunch time, volunteers start to prepare the homeless lunch and for nutrition class. My job tasks, is to prepare the homeless lunch and lunch table. I have to prepare about forty-five sandwiches, desserts, chip and juices for the homeless in zip-codes St. James serves.

On the days that I served I worked with their head chef Mari and a small group of volunteers from local groups. The agenda that day was cleaning and organizing the pantry and blessing closet, as well as lending a hand in the kitchen. Every day they open their doors to volunteers at 3pm and we work to prepare the dinner and help Mr. Robert and his wife Grandma Betty in the dining room. Within the kitchen, duties range from food prep, clean-up, and serving people that come through the line. In the dining hall, Grandma Betty runs a tight ship. We assisted her with prepping every table, the drink station, and assisting people as they exited the line. As dinner progressed, we worked to walk table to table picking up trash for diners, fellowshipping, and offer refills on their drinks. Overall, my favorite portion of service is the dining hall. It is a blessing to serve others with a kind heart and

On Wednesday, February 7th 2018 it was my first time volunteering with Martha's Table. I signed up to volunteer at the clothing store, known as Martha's Outlet, but the volunteer coördinator directed me to the kitchen because they needed more staff. I was quite excited to work in the kitchen because I love cooking and organizing. When I got to the kitchen, I put on an apron, gloves, and hair net to make sure a sanitary place. My first task was to organize the peanut butter and jelly sandwiches that organizations such as law firms, schools, and churches. I organized hundreds of sandwiches that were given out for free at dinner as well as in the lobby of Martha's Table. Another task I did while at dinner and the dishes was to go outside and

How hospitals provide care has become as important as the care provided. This paper will establish the connection between the perception of quality and the reimbursement of services. Next, the impact of intradepartmental communication on patient care will be examined. Finally, this paper will attempt to demonstrate that the lessons from successful interim communications between departments can translate into an improved perception of quality during patient encounters.

Money, micromanage, environment was a part of the cons that I saw to be substantial in the wake of working there for quite a while.

I cannot tell you how many people I met that I would have never spoken to prior to working for Jesus Burgers. To emphasize, Friday nights are party city on the streets of Isla Vista, so the people are not always the calmest and rational at our events. A fair amount of them are under the influence of some sort of drug, whether alcohol or weed that may cause them to act a little differently. However, I did not let that stop me from treating these people any differently. It was actually quite enjoyable. They would do backflips, try to pay for the burgers, and just have a good time. At the same time, I would be even more social than normal. Yet, that was not the highlight of my service. While I was proud of the person I was becoming, I far more valued the work I was doing. I cannot count how many time people told us how important we were to them, or how blessed they were to be here every Friday. This truly proved how important my work and the work of this group was to the community. So, through the start of my volunteering to the end, I went through a lot of personal growth that not only helped me be a better individual but better

meal train program and rather to volunteer to cook one meal a month. I also have

Rowan Helping Ministries is a homeless shelter located in Salisbury, North Carolina. My interest to work with this organization sparked when my best friend invited me to volunteer with her in 2012. At first, I was hesitant but I thought I would give it a try. When we arrived, I had to wash my hands, put on an apron, and a hairnet. For the next two hours I assisted the hospitality team to prepare a meal for 80 people. Once the cooking was complete, we served. As I served, I was able to talk to people in line and it really humbled me. No one showed unhappiness, but showed gratefulness. At that moment I felt encouraged to come back to serve and meet new people. This experience was and is a significant opportunity for me because it makes me happy to seek the need to make others happy. To know that I worked with a team of people to

My employment with Community Action Commission of Fayette County provided many opportunities to interact with employees and homeowners. If the construction crew and homeowners were building homes on a Saturday, sometimes I would prepare lunch and take it to them. This one Saturday, I decided to make homemade chicken and noodles, green beans, salad, rolls, and Texas Sheet Cake for dessert. After work on Friday, I did my grocery shopping and went home to begin cooking. Needless to say, it was a very long evening for me. I did not take shortcuts

Traditionally, Service quality can be portrayed as the result from client comparison between their assumptions about the service they will use and their insight about the service company. That implies that if the insight recognitions would be higher than the desired the service will be considered as fabulous, if the desires rise to the insight observations the service is viewed as great and if the desires are not met the service will be viewed as awful. For a service to be considered as good the organisation is required for making customers satisfied and service quality should be associated with customer perceptions and expectations. (Carlsson, 2010)

A service encounter is simply defined as a customer’s actual interaction with a service company. Shostack (1985) defined service encounter as the period of time that a customer interacts with a service. Merritt (1977:198), a linguistic scholar, views a service encounter as an instance of face to face interaction between a server who is ‘officially posted’ in some service area, that interaction being oriented to the satisfaction of the customer’s presumed desire for some service and the server’s obligation to provide that service. The service encounter is also known as the ‘moment of truth’ in which the customer often develops a perception about the business and often creates a differentiation from other competitors. Solomon et al (1985)

As soon as I finished my freshman year of college, I was eager to get a summer job, learn a few new skills, and earn money. I accepted a job at a modern Parisian brasserie, known as, Avenue Le Club. Although I had applied to be a server, the manager who hired me explained that I would start as a back server, which assisted the servers and took care of the side work in the kitchen, because there would be so much to learn in such a high intensity environment and eventually I could work my way up to a server. Either way, I was extremely zealous to begin and felt lucky to have this opportunity, for it is such a pristine, high-end, beautifully designed restaurant. The Avenue is run by a foreign general manager from France and assisted by a sommelier from Brazil; both very unapproachable people. The beauty and perfection on the outside of this place veiled the hatred, the constant belittling, and the intensity within the staff and management.

The one thing that stood out to me during the day, was the fact that the staff was very demeaning and careless