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Companies that aim for "zero defections" (keeping every customer they can profitably serve) can make profits rise. Defection rates are both a measure of service quality and a guide for achieving it. By listening to the reasons why customers defect, managers know exactly where the company is falling short and where to direct their resources.

Service companies often cannot prevent mistakes, but they can learn to recover from them and thereby retain an unhappy customer. Recovery begins by identifying the problem, then acting quickly to correct it. Most important, service companies should give front-line employees the authority and responsibility to do what is necessary to correct a service mistake, even if it means deviating from the rules.

New product development is essential to revitalize companies. The process cannot succeed unless everyone contributes--general managers, marketers, engineers, designers, and manufacturing executives. A novel approach to facilitate this cooperation is the "new product development map," which gives managers a better sense of where to go by sharpening the picture of where they've been. A fictitious product line, Coolidge Corporation's vacuum cleaners, is used to show how to construct a map and develop discussion around it.

In recent years, Au Bon Pain (ABP), a chain of upscale French bakeries/sandwich cafes based in Boston, confronted a set of human resource problems endemic to the fast food industry (i.e., a labor shortage which made it difficult to attract and maintain quality crew personnel and management candidates, an inadequately trained management staff, and high turnover). To deal with the resulting "cycle of failure" while increasing individual initiative and performance at the unit level, ABP devised a new compensation-incentive system for its store managers--the Partner/Manager Program. Under this program, store managers would be paid a standard base salary plus a share of the incremental profits. The case asks students to evaluate the program by comparing it to ABP's existing compensation system, determining the different ways in which managers from two stores operating under an experimental run of the program achieved their results, and by considering the strategic implications of implementing the program in all of the company's stores.

Spreadsheet supplement for case 681052.

The marketing director of a fast-growing firm must make some decisions about the customer service department. The volume in the department has been rising steadily, eye doctors are waiting longer for orders to be filled, and morale in the department is slipping. With pressure on the firm to make a profit, the marketing director must carefully justify any request for additional people or equipment.

Describes the operating system of a Burger King unit. The case does not have a decision focus; it is designed for use with McDonald's Corp. Students are asked to compare the operating systems of these two fast food hamburger chains. Careful analysis will detect the subtle and not so subtle differences between the two operating systems selected by these two firms.

Describes the operating system of McDonald's, the world's most successful fast food chain. The case does not have a decision focus; it is designed for use with Burger King Corp. Students are asked to compare the operating systems of these two fast food hamburger chains. Careful analysis will detect the subtle and not so subtle differences between the two operating systems selected by these two firms.

Upper level managers often fail to realize the difficulties of first-level managers who may have once been among employees and now must form a new identity. Successful first-level supervisors establish a balance between informal authority and interpersonal influence, and responsibility. It is the responsibility of upper management to recognize the difficulties associated with the position and help supervisors develop a power base.

An analysis of the activities of key managers in 31 case studies suggests that managers who consistently accomplish a lot are notably inconsistent in their manner of attacking problems. These high achievers persist, however, in careful situational analysis and self-discipline, which permits them to be inconsistent in personal and managerial style. They consider operating skills and strategies flexible and adjust these to changing circumstances. They recognize classical patterns of problems and solutions and are able to choose discriminatingly among the wide variety of action-techniques available.

Good planning is the key to the creative management of supply and demand in service industries. The two extreme strategies for matching demand for services with capacity to supply them are "chase demand" and "level capacity." Service managers alter demand with the following demand-leveling options: pricing, developing nonpeak demand, developing complementary services, and creating reservation systems. They adjust capacity to fluctuating demand by using part-time employees, maximizing efficiency, increasing consumer participation, sharing capacity, and investing in expansion. The challenge to the service manager is to find the best fit between demand and capacity.

A case study examines the history of McDonald's compensation schemes for managers. The initial plans, managers complained, based compensation on sales volume, were too complicated, and used bonus payments based on supervisors' subjective evaluations which inaccurately recognized performance. McDonald's then developed four alternative plans. Four experts comment on the plans and outline various objectives: to be result-oriented, to produce extra effort, direct effort, provide compensation, encourage risk, place an emphasis on higher sales, avoid rapid upward mobility, and provide a comprehensible system which the managers find fair.

The student is required to develop a strategy for a tennis club of a large resort area. The tennis director must decide how many courts he needs to build within the next three years, what surface they should have, and how much he should charge for their use. Illustrates the problems of capacity planning in a service organization.

Spreadsheet supplement for case 673-057.

Discusses the development of a chain of "theme" restaurants. The student is asked to evaluate the current operating strategy and suggest a long-term expansion strategy.

Designed to illustrate various levels of complexity in determining optimum order sizes for a single item inventory policy. Students are asked to evaluate the impact of recent operational changes on the firm's ordering policy. Intended to follow the students' initial exposure to economic order quantities, this case widens the students' scope of tradeoff models.