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> Last week I went to Wimbledon, the workforce were magnificent, the stewards were very informative and welcoming, but 20 minutes to purchase a coffee! Whoever planned the food and drink unit service of Wimbledon should consider guilty and must be punish. Service operation management is managing, conniving, and planning the production process of services and/or goods, with the liability of guaranteeing that business processes are effective and efficient utilizing as very dew resources as required and effectual meeting requirements of customers.

There are always prominent gauge of an issue in the prepared design and process, operational procedure must run because if it doesn’t flow it will not go, so it is very necessary the operational procedures must flow. In 2012 at Wimbledon I have experienced following problems.

When I queued in the line of express drinks at the doorway that left no space for other purchaser to overtake to the section of self-service, for reason that the room was hardly a meter large.
If any customer wants an immediate hot drink and a self-select sandwich, the customer will be late in queue to order and have provided the drinks.
Then the customers have to go and stand in another queue for payment, I have waited so long for the drink that I could have made a payment for it all when I wait.
Waiting in the queue of hot drinks along with everybody as well only be told after 15 minutes that the queue was for particularly only for coffee, that the express was totally out of sight as it was around the corner.
Two third of the line moved as intended, there was no lining place so unsystematic group created and blocked the passageway to the tills of cash.
All of the branded and famous coffees had different strengths and taste.
Units of Wimbledon drink and food are too small, badly planned and signed, the quality was not consistent; they have mixed the procedures, all of which reported for poor effectiveness and efficiency.

Satisfaction of the customers is one of the key factors in the service operation management, method that focuses overall satisfaction by the nonstop products and services improvement and development. Satisfaction of the customer is the final gauge of the product or service quality. Reaction of the customers might be delayed or immediate (Kc, & Terwiesch, 2009). Consumers rarely volunteer their evaluation about the service operation to the firms.

Customers who are dissatisfied often stop to buy or use services or products of the company without waiting for curative action by the firm. Poor quality of the service operation management will generally reduce the market in the future and eject the future sales (Barratt, Choi, & Li, 2011). The procedure of service management includes facilities of value chain which transform input to output. This might be useful for developing core capabilities as well as attaining different abilities.

Reasons Behind Poor Service Operation Management: 服务运营管理落后的原因：
Every, even the best service companies will experience the problems of service failures. Units of Wimbledon drink and food are too small, badly planned and signed, the quality was not consistent; they have mixed the procedures, (Boydell, 2011) all of which reported for poor effectiveness and efficiency. The reasons which I have recognized behind the poor operation management of Wimbledon ar