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Viitteet 581-590 / 1002
Alaistaitokartoitus, Red Events Oy
(Laurea-ammattikorkeakoulu, 2013)
Tämän tutkimuksellisen opinnäytetyön tarkoituksena oli kartoittaa tapahtuma-alan yrityksen Red Events Oy:n vuokratyöntekijöiden mielipiteitä heidän omista alaistaidoistaan. Työn tavoitteena oli saada kartoituksen tulosten ...
Asiakaskokemuksen kehittäminen palvelumuotoilun keinoin - Case DHL Express
(Laurea-ammattikorkeakoulu, 2013)
DHL Express on oveltaovelle kuriiripalveluita tarjoava pikakuljetusyritys, joka on osa maailman suurinta logistiikka–alan yritystä, Deutche Post DHL:ää. DHL Expressille on tärkeää pitää yllä korkeaa palveluntasoa. Suureksi ...
Kahvila-ravintola Sagan liiketoimintasuunnitelman muotoilu
(Laurea-ammattikorkeakoulu, 2013)
Opinnäytetyössä luodaan liiketoimintasuunnitelma opinnäytetyöntekijän omaa yritystä varten. Yritys on kahvila-ravintola Saga. Opinnäytetyön tekemisen tavoitteet ovat oppia liiketoiminnallista ajattelua liiketoimintasuunnitelman luomisen kautta ja...
Tuotantokeittiöprosessien kehittäminen Lohjan kaupungissa
(Laurea-ammattikorkeakoulu, 2013)
Tämän opinnäytetyön aiheena oli tuotantokeittiön tuotantoprosessien sekä toiminnan paran-taminen Lohjan kaupungin tuotantokeittiöissä. Tuotantokeittiön prosessien tavoitteena oli kuvata tulevaisuuden muutoksia ja tahtotilaa sekä palveluihin...
This thesis examines the production processes of the professional kitchen as well as aims to improve the functions of the City of Lohja’s professional kitchen. The objective is to depict the production processes of the professional kitchen and to describe the changes in the fu-ture, and their intent, as well as the city’s servicebased activities. The objective of this the-sis was to determine how the functional design goal is achieved, as well as to develop a model for the design stages for the professional kitchen. This thesis describes how the pro-duction processes of the kitchen can be enhanced by the means of functional design. Published theses have been used in the depiction of production processes as background material, as well as an extensive amount of literary sources. The theoretical frame work covered the City of Lohja as an organization, the existing operational processes, as well as a variety of food production processes. The theoretical framework is intended to cover the production and development stages of the production processes. The theory part also examined the different cooking methods. Data was collected through observation of corresponding production kitchens, as well as interviews. The investigated items consisted of large production kitchens operating in Finland in Säkylä, Kotka and Juva, as these had knowledge and experience of the professional kitchen’s production process. The observations were conducted according to a pre-planned list of themes. The thesis resulted in a depiction of the processes of the production kitchen and their development needs. In addition a model for the production kitchen operations in Lohja was drawn up. The model provides an overview of the production stages and their content. The model of production kitchen activities can be used in operational planning and when developing the processes, and it can also be used to identify data required for the construction....
This thesis examines the production processes of the professional kitchen as well as aims to improve the functions of the City of Lohja’s professional kitchen. The objective is to depict the production processes of the professional kitchen and to describe the changes in the fu-ture, and their intent, as well as the city’s servicebased activities. The objective of this the-sis was to determine how the functional design goal is achieved, as well as to develop a model for the design stages for the professional kitchen. This thesis describes how the pro-duction processes of the kitchen can be enhanced by the means of functional design. Published theses have been used in the depiction of production processes as background material, as well as an extensive amount of literary sources. The theoretical frame work covered the City of Lohja as an organization, the existing operational processes, as well as a variety of food production processes. The theoretical framework is intended to cover the production and development stages of the production processes. The theory part also examined the different cooking methods. Data was collected through observation of corresponding production kitchens, as well as interviews. The investigated items consisted of large production kitchens operating in Finland in Säkylä, Kotka and Juva, as these had knowledge and experience of the professional kitchen’s production process. The observations were conducted according to a pre-planned list of themes. The thesis resulted in a depiction of the processes of the production kitchen and their development needs. In addition a model for the production kitchen operations in Lohja was drawn up. The model provides an overview of the production stages and their content. The model of production kitchen activities can be used in operational planning and when developing the processes, and it can also be used to identify data required for the construction....
Asiakaskokemuksia ruokapiireistä
(Laurea-ammattikorkeakoulu, 2013)
Ruoan alkuperä ja puhtaus ovat alkaneet kiinnostaa yhä useampia kuluttajia. Mikäli arvostaa luonnonmukaisuutta ja tuoreutta, niin ruokapiiriin liittymistä kannattaa harkita. Ruokapiirissä ryhmä ihmisiä tilaa yhdessä luomu- ja lähiruokaa suoraan...
Customer Experiences of Food Communities The origin and freshness of food has begun to interest many consumers. If you appreciate un-refined and fresh food you should think about joining a food community. In a food community, a group of people order together organic and local food directly from the producers. The popularity of food communities has increased significantly during the last years and is as such a topical theme. In the thesis, user experiences of food communities are researched. The objective of this work is to collect interview material from three different food community users about their customer experiences of food communities. The theoretical section consists of what food community, organic food and, local food mean and how a food community works. A definition of service and customer are provided. Interview is used as the method to collect information, to be more precise theme interview. Three members of a food community were interviewed based on the themes gathered in advance. The interviews were carried out in a neutral environment. The interviews were recorded either in the researcher’s home or in the home of the interviewees. The interviews were transcribed to a text. The interviews were opened and then analyzed by referring to theory in a content based analysis. The interviews were written as a text and then divided into themes according to every interviewee. Individual resemblances and distinctions were collected from each interview. Gradually the analysis and results were collected. Customer experience theory is referred to in the analysis of the results. The results are presented in detail and they are ordered thematically. In the analysis the customer experiences are grouped according to themes and then resemblances and distinctions between interviewees are compared. The results are backed up with the used theory. Conclusions confirm that the objective of the thesis has been achieved and the analysis has produced diverse results. The results cannot be reliably generalized because of the small sample and because the information is derived from the interviewees’ individual visions and the researcher’s own interpretation. However, the results give some understanding and directional information which can be used when planning and developing new food communities and other food services....
Customer Experiences of Food Communities The origin and freshness of food has begun to interest many consumers. If you appreciate un-refined and fresh food you should think about joining a food community. In a food community, a group of people order together organic and local food directly from the producers. The popularity of food communities has increased significantly during the last years and is as such a topical theme. In the thesis, user experiences of food communities are researched. The objective of this work is to collect interview material from three different food community users about their customer experiences of food communities. The theoretical section consists of what food community, organic food and, local food mean and how a food community works. A definition of service and customer are provided. Interview is used as the method to collect information, to be more precise theme interview. Three members of a food community were interviewed based on the themes gathered in advance. The interviews were carried out in a neutral environment. The interviews were recorded either in the researcher’s home or in the home of the interviewees. The interviews were transcribed to a text. The interviews were opened and then analyzed by referring to theory in a content based analysis. The interviews were written as a text and then divided into themes according to every interviewee. Individual resemblances and distinctions were collected from each interview. Gradually the analysis and results were collected. Customer experience theory is referred to in the analysis of the results. The results are presented in detail and they are ordered thematically. In the analysis the customer experiences are grouped according to themes and then resemblances and distinctions between interviewees are compared. The results are backed up with the used theory. Conclusions confirm that the objective of the thesis has been achieved and the analysis has produced diverse results. The results cannot be reliably generalized because of the small sample and because the information is derived from the interviewees’ individual visions and the researcher’s own interpretation. However, the results give some understanding and directional information which can be used when planning and developing new food communities and other food services....
Tapahtuman markkinoinnin suunnittelu - Case Nenäpäivä 2013
(Laurea-ammattikorkeakoulu, 2013)
kerätä mahdollisimman suuri keräyssumma valitulle hyväntekeväisyyskohteelle. Suuri kerä-yssumma uskottiin saavutettavan suurilla kävijäluvuilla tapahtumapäivinä ja laajalla kohderyhmän huomiolla median eri kanavissa. Toimeksiantajan erityisenä tavoitteena...
Planning the marketing of an Event – Case Nenäpäivä 2013 The objective of this thesis was to create a marketing plan for an event. In November 2013 Laurea University of Applied Sciences participated in Yle Hyvä Säätiö’s Red Nose Day campaign. The project was organized by Laurea Events and the Event Management study unit. The thesis authors were asked to compose the marketing plan for the event series. The purpose of the thesis was to create a concrete marketing plan for Laurea Events’ Red Nose Day event series. The main objective of the thesis was to discover diverse and effective marketing means and channels. The means and channels were chosen based on their functionality and cost-effectiveness. The participation of Laurea Events in Red Nose Day campaign was hoped to continue in the future. Therefore the marketing plan should serve the following Red Nose Day events of Laurea Events. Considering the purpose of the Red Nose Day campaign, the main objective of the whole project was to raise a large amount of money for the chosen charity object. The large amount of donations was intended to rise with the great number of visitors and wide attention from the target group. The specific objective of Laurea Events was to receive positive visibility to Laurea University of Applied Sciences. The thesis starts with the theoretical framework, which includes event marketing, marketing communication and marketing planning. The terms are opened with current theories from the marketing field. The marketing plan was created based on the theory base. During the forming process qualitative research methods were used. These methods were benchmarking, theme interview and a combination of brainstorming and body storming. Next there was the evaluation of the thesis which was implemented both through quantitative and qualitative means. Based on the evaluation the conclusions were made. In its entirety the marketing plan answered the needs of Laurea Events. Some of the ideas were directly implemented and some of them were adapted to the event series. Some of the ideas were not implemented due to lack of resources. However, Laurea Events saw the potential of these ideas and wants to use them in future event marketing....
Planning the marketing of an Event – Case Nenäpäivä 2013 The objective of this thesis was to create a marketing plan for an event. In November 2013 Laurea University of Applied Sciences participated in Yle Hyvä Säätiö’s Red Nose Day campaign. The project was organized by Laurea Events and the Event Management study unit. The thesis authors were asked to compose the marketing plan for the event series. The purpose of the thesis was to create a concrete marketing plan for Laurea Events’ Red Nose Day event series. The main objective of the thesis was to discover diverse and effective marketing means and channels. The means and channels were chosen based on their functionality and cost-effectiveness. The participation of Laurea Events in Red Nose Day campaign was hoped to continue in the future. Therefore the marketing plan should serve the following Red Nose Day events of Laurea Events. Considering the purpose of the Red Nose Day campaign, the main objective of the whole project was to raise a large amount of money for the chosen charity object. The large amount of donations was intended to rise with the great number of visitors and wide attention from the target group. The specific objective of Laurea Events was to receive positive visibility to Laurea University of Applied Sciences. The thesis starts with the theoretical framework, which includes event marketing, marketing communication and marketing planning. The terms are opened with current theories from the marketing field. The marketing plan was created based on the theory base. During the forming process qualitative research methods were used. These methods were benchmarking, theme interview and a combination of brainstorming and body storming. Next there was the evaluation of the thesis which was implemented both through quantitative and qualitative means. Based on the evaluation the conclusions were made. In its entirety the marketing plan answered the needs of Laurea Events. Some of the ideas were directly implemented and some of them were adapted to the event series. Some of the ideas were not implemented due to lack of resources. However, Laurea Events saw the potential of these ideas and wants to use them in future event marketing....
Case: Palveluprosessijohtaminen ja viestintä K-supermarketeissa
(Laurea-ammattikorkeakoulu, 2013)
Opinnäytetyön aiheena on ”Palveluprosessijohtaminen ja viestintä K-supermarketeissa”. Tarkoitus on saada ymmärrys palveluprosessien johtamisesta ja viestinnästä. Opinnäytetyön tavoitteena on löytää kehitysajatuksia K...
Case: Service Process Management and Communication in K-supermarkets The topic of this thesis is ”Service process management and communication in K-supermarkets”. The purpose of this thesis is to gain an understanding of service process management and communication. The objective of this thesis is to find development ideas for K-supermarkets’ service process management and communication. The research question is: ”How does the management of communication and service processes work in K-supermarkets”. The research is restricted to two K-supermarkets, because with this focus the research answers the commissioner’s development needs. In this thesis, the main focus of the theory is on service. The theoretical framework of the thesis consists of service, service system, management, service recovery and development. The objective of the thesis’s theoretical framework is to utilize existing theory so that an understanding can be formed about service process management. The thesis was carried out by using an investigational method. The research was accomplished with qualitative research principles. The chosen research methods were brainstorming, open interview, theme interview and blueprinting. The analyzing method was thematising. The research results were organized by types in order to get deeper and more logical results. It could be deduced from the results of the theme interviews that the service process management in K-supermarkets needs development, especially in the fields of communication, management and quality of the service. Also K-supermarkets’s service processes require some development for the process of collecting customer feedback. During this process an understanding of the service process management was obtained. With the help of the research the set goals were achieved and also the answer to the research questions was received. The development of communication was crucial in the process of activation, motivation and rewarding shopkeepers and their staff. These points should be familiarized with by the management of K-supermarkets. Communication should be developed, so that it could be used in electric form. Other development ideas were for authorization and educating. K-supermarkets’s daily service process management does not differ much from service process management theory. It would help the concept of K-supermarkets’s management if stores operated on the basis of the service management model drawn up in this thesis. Then the concept could have a greater chance to succeed. The key to success is that the whole staff chain would get some extra training for management, because without proper education all actions could be in vain....
Case: Service Process Management and Communication in K-supermarkets The topic of this thesis is ”Service process management and communication in K-supermarkets”. The purpose of this thesis is to gain an understanding of service process management and communication. The objective of this thesis is to find development ideas for K-supermarkets’ service process management and communication. The research question is: ”How does the management of communication and service processes work in K-supermarkets”. The research is restricted to two K-supermarkets, because with this focus the research answers the commissioner’s development needs. In this thesis, the main focus of the theory is on service. The theoretical framework of the thesis consists of service, service system, management, service recovery and development. The objective of the thesis’s theoretical framework is to utilize existing theory so that an understanding can be formed about service process management. The thesis was carried out by using an investigational method. The research was accomplished with qualitative research principles. The chosen research methods were brainstorming, open interview, theme interview and blueprinting. The analyzing method was thematising. The research results were organized by types in order to get deeper and more logical results. It could be deduced from the results of the theme interviews that the service process management in K-supermarkets needs development, especially in the fields of communication, management and quality of the service. Also K-supermarkets’s service processes require some development for the process of collecting customer feedback. During this process an understanding of the service process management was obtained. With the help of the research the set goals were achieved and also the answer to the research questions was received. The development of communication was crucial in the process of activation, motivation and rewarding shopkeepers and their staff. These points should be familiarized with by the management of K-supermarkets. Communication should be developed, so that it could be used in electric form. Other development ideas were for authorization and educating. K-supermarkets’s daily service process management does not differ much from service process management theory. It would help the concept of K-supermarkets’s management if stores operated on the basis of the service management model drawn up in this thesis. Then the concept could have a greater chance to succeed. The key to success is that the whole staff chain would get some extra training for management, because without proper education all actions could be in vain....
Ostotoiminnan kehittäminen: Elintarvikkeiden osto-ohjeistus ravintolaryhmälle
(Laurea-ammattikorkeakoulu, 2013)
. Elintarvikkeiden osto-ohjeistus voi helpottaa tulevaisuudessa elintarvikkeiden ostosta vastuussa olevan työhön perehdyttämistä. Vaikka opinnäytetyöstä on rajattu taloudelliset merkitykset ja tutkimukset pois, ne ovat taustalla tukemassa kokonaisuutta.
Opinnäytetyö...
Successful purchasing can have a crucial role in an organizations profitability and competitiveness. The restaurant business is vulnerable due to volatile economic cycles and at the moment the future outlook is poor. The continuous increase of food and other costs has made restaurant businesses consider different ways of purchasing. People operating within the restaurant business should also look into their own actions and procedures and consider how those factors affect profitability. The subject of this thesis is developing a guide for the food purchasing procedures in a restaurant group. The guide can help the organization to ensure procurement according to law and requirements and according to the organization’s own quality standards. It can also help secure coherent procedures and simplify functions, for example when tendering suppliers or the management of purchasing single products. The guide for the restaurant group can facilitate the induction of the purchasing procedures. Financials and economic research are excluded from the thesis, but they have facilitated in the working progress. This thesis is functional and it combines theory and the development of a business. It consists of two sections. The theoretical section defines the food purchasing procedure from the restaurants’ point of view with consideration for purchasing strategies, the management of purchasing and purchasing in practice. Food, quality and defining quality, food law and legislation and other requirements for food, are covered through theory. The second section of the thesis focuses on the process of developing the food purchasing procedure for the restaurants. The process includes empirical data, which was acquired from theme interviews, benchmarking and observation. The organizations internal information and reports were utilized for this part. The result of the development, the food-purchasing procedure for the restaurant group, is only for the commissioner’s use because of confidentiality. The table of contents is appended to the thesis and the procedure is explained. The managing director of the restaurant group evaluated the guide for the food purchasing procedure and his assessment is appended to the report....
Successful purchasing can have a crucial role in an organizations profitability and competitiveness. The restaurant business is vulnerable due to volatile economic cycles and at the moment the future outlook is poor. The continuous increase of food and other costs has made restaurant businesses consider different ways of purchasing. People operating within the restaurant business should also look into their own actions and procedures and consider how those factors affect profitability. The subject of this thesis is developing a guide for the food purchasing procedures in a restaurant group. The guide can help the organization to ensure procurement according to law and requirements and according to the organization’s own quality standards. It can also help secure coherent procedures and simplify functions, for example when tendering suppliers or the management of purchasing single products. The guide for the restaurant group can facilitate the induction of the purchasing procedures. Financials and economic research are excluded from the thesis, but they have facilitated in the working progress. This thesis is functional and it combines theory and the development of a business. It consists of two sections. The theoretical section defines the food purchasing procedure from the restaurants’ point of view with consideration for purchasing strategies, the management of purchasing and purchasing in practice. Food, quality and defining quality, food law and legislation and other requirements for food, are covered through theory. The second section of the thesis focuses on the process of developing the food purchasing procedure for the restaurants. The process includes empirical data, which was acquired from theme interviews, benchmarking and observation. The organizations internal information and reports were utilized for this part. The result of the development, the food-purchasing procedure for the restaurant group, is only for the commissioner’s use because of confidentiality. The table of contents is appended to the thesis and the procedure is explained. The managing director of the restaurant group evaluated the guide for the food purchasing procedure and his assessment is appended to the report....
Verkkopankin käyttöoppaan kehitysehdotuksia
(Laurea-ammattikorkeakoulu, 2013)
Tämän toiminnallisen opinnäytetyön tarkoituksena oli koota kehitysideoita Danske Bankin verkkopankin käyttöopasta varten. Työn toimeksiantaja oli Danske Bank. Tavoitteena oli kerätä asiakkaiden ja työntekijöiden mielipiteitä siitä, mitä verkkopankin...
The purpose of this functional study was to gather improvement ideas for the internet banking guide of Danske Bank. This study was commissioned by Danske Bank. The study’s object was to gather customers and workers opinions of about the internet banking guide and what it should include. The focus of the Internet banking was on accounts and paying because those functions were the most important. Based on the improvement ideas, it is possible to develop the guide, which improves customer service and satisfaction and gives more opportunities for the customers to operate independently in the internet bank. The theoretical part of the study focuses on customer service, its quality, user-orientation and online services in general. In the study the methods were theme interview and net scouting. The theme interview was executed with two staff members who worked in the bank and gave advices about internet banking. Seven customers, who used the internet bank, were also interviewed. Part of the study was to conduct a comparison of Danske Bank’s, S-pankki’s and Handelsbanken’s internet banks via net scouting. The focus of the comparisons was on the accounts and paying but also on the guiding of other internet banks. Various development ideas were produced based on results of net scouting and theme interviews. These ideas can be used in the internet banking guide. Some of those ideas were guiding how to get account statements from the archive, making a new payment and guidance for IBAN -account numbers....
The purpose of this functional study was to gather improvement ideas for the internet banking guide of Danske Bank. This study was commissioned by Danske Bank. The study’s object was to gather customers and workers opinions of about the internet banking guide and what it should include. The focus of the Internet banking was on accounts and paying because those functions were the most important. Based on the improvement ideas, it is possible to develop the guide, which improves customer service and satisfaction and gives more opportunities for the customers to operate independently in the internet bank. The theoretical part of the study focuses on customer service, its quality, user-orientation and online services in general. In the study the methods were theme interview and net scouting. The theme interview was executed with two staff members who worked in the bank and gave advices about internet banking. Seven customers, who used the internet bank, were also interviewed. Part of the study was to conduct a comparison of Danske Bank’s, S-pankki’s and Handelsbanken’s internet banks via net scouting. The focus of the comparisons was on the accounts and paying but also on the guiding of other internet banks. Various development ideas were produced based on results of net scouting and theme interviews. These ideas can be used in the internet banking guide. Some of those ideas were guiding how to get account statements from the archive, making a new payment and guidance for IBAN -account numbers....
Asiakaspalveluprosessin laadun kehittäminen : Case: Linnanmäki kioski- ja kahvilaosasto
(Laurea-ammattikorkeakoulu, 2013)
Opinnäytetyön tarkoituksena oli kartoittaa Linnanmäen kioski- ja kahvilaosaston asiakaspalveluprosessin laadun nykytila sekä antaa yritykselle kehitysehdotuksia sen asiakaspalveluprosessin laadun parantamiseksi. Työn tavoitteena oli asiakaspalvelun...
The purpose of this study was to scrutinize the current state of quality of the customer service process of the kiosk and café services in Linnanmäki and to provide ideas for the company to develop the quality of their customer service. The objective of this study was to improve the quality of the customer service for the next seasons in order to give the customers the best customer service in all kiosks and restaurants in Linnanmäki. This study was commissioned by Children’s Day Foundation that maintains Linnanmäki Amusement Park. As a result of this study, ideas to develop the customer service of Linnanmäki’s kiosk and café services have been drawn up. The company can exploit these ideas in the future. Two research questions were defined for the study that affected the theoretical section. The research questions handle with themes that relate to whether it is still possible to enhance the quality of the customer service process and how the process can be developed. The theoretical section of the thesis covers the introduction of the commissioner and the main theoretical terms that are the development of quality and customer service. In this investigational study the development of the quality of the customer service process was initiated by investigating the current state of quality of the kiosk and café services. After that ideas were invented for the process to be put into practice. Theme interview, observation and the customer feedback from season 2012 were the material exploited to understand the current state of quality. In this study there were five different observation targets out of which Linnanmäki was one. The customer feedback was analyzed confidentially and anonymously. The current state of the quality of the customer service process was drawn as a blueprint graph. Storytelling was part of this study as it figured the customer service process vividly. The answer to both of the research questions was found. From the results of this study it can be deduced that the current state of quality is consistent but there are also points to be developed. The number of customers giving feedback was very low in season 2012 and the amount of feedback has reduced year after year. Development targets were overly extending queues and non-expert customer service personnel. The development ideas were the motivation of the employees, superiors should be working more in the kiosk and restaurants in the future, a weekly meeting between superiors and the management of the company, awarding the best employee of the month and adding the possibility to give customer feedback....
The purpose of this study was to scrutinize the current state of quality of the customer service process of the kiosk and café services in Linnanmäki and to provide ideas for the company to develop the quality of their customer service. The objective of this study was to improve the quality of the customer service for the next seasons in order to give the customers the best customer service in all kiosks and restaurants in Linnanmäki. This study was commissioned by Children’s Day Foundation that maintains Linnanmäki Amusement Park. As a result of this study, ideas to develop the customer service of Linnanmäki’s kiosk and café services have been drawn up. The company can exploit these ideas in the future. Two research questions were defined for the study that affected the theoretical section. The research questions handle with themes that relate to whether it is still possible to enhance the quality of the customer service process and how the process can be developed. The theoretical section of the thesis covers the introduction of the commissioner and the main theoretical terms that are the development of quality and customer service. In this investigational study the development of the quality of the customer service process was initiated by investigating the current state of quality of the kiosk and café services. After that ideas were invented for the process to be put into practice. Theme interview, observation and the customer feedback from season 2012 were the material exploited to understand the current state of quality. In this study there were five different observation targets out of which Linnanmäki was one. The customer feedback was analyzed confidentially and anonymously. The current state of the quality of the customer service process was drawn as a blueprint graph. Storytelling was part of this study as it figured the customer service process vividly. The answer to both of the research questions was found. From the results of this study it can be deduced that the current state of quality is consistent but there are also points to be developed. The number of customers giving feedback was very low in season 2012 and the amount of feedback has reduced year after year. Development targets were overly extending queues and non-expert customer service personnel. The development ideas were the motivation of the employees, superiors should be working more in the kiosk and restaurants in the future, a weekly meeting between superiors and the management of the company, awarding the best employee of the month and adding the possibility to give customer feedback....









