Aligning Employee Service Style with Restaurant Brand
Author | : Evelyn Chan |
Publisher | : |
Total Pages | : 60 |
Release | : 2010 |
Genre | : |
ISBN | : |
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Author | : Evelyn Chan |
Publisher | : |
Total Pages | : 60 |
Release | : 2010 |
Genre | : |
ISBN | : |
Author | : Ali Raza |
Publisher | : |
Total Pages | : 0 |
Release | : 2018 |
Genre | : |
ISBN | : |
Services are intangible and frontline employees are their face. The employees can be equipped to fulfil the implicit and explicit brand promises by internalizing brand image. In order to explore and investigate the dynamics of frontline employee Brand image alignment in service sector, this study adopted a mix method approach. A qualitative study was conducted to explore the antecedents of FLE brand alignment. A total number of 8 observations and 92 customer interviews were conducted by using Critical incident technique. Our results indicate that FLE brand image alignment is perceived through their interaction quality which consist of employee's attitude, behaviour, expertise and appearance. Subsequently, two quantitative studies were conducted to develop and test the frontline employee brand alignment measurement. A total number of 567 responses were analysed for study 1 and 432 for study 2. A structural model was tested with outcome variables such as, brand evaluation and customer-based brand equity. Authentic employee behavior positively moderates the relationship between FLE brand alignment and outcome variables. Whereas, interaction duration negatively moderates the relationship between FLE brand alignment and outcome variables. Frontline employee brand alignment appears to be an important concept in service branding. From a managerial point of view the research tends to show that service branding is impacted by FLE brand alignment, especially the way they appear and behave. This study not only explains the concept of FLE brand alignment and develops its measurement but also proposes the determinants to measure the alignment.
Author | : Adrian Wilkinson |
Publisher | : SAGE |
Total Pages | : 741 |
Release | : 2021-05-05 |
Genre | : Business & Economics |
ISBN | : 1529760240 |
Written by experts in the field, this well-established book provides a critical and academically rigorous exploration of the key functions, practices and issues in HRM today. The first part of Contemporary Human Resource Management covers fundamental HRM practices while the second half examines contemporary themes and issues such as work-place bullying, flexibility and emotion at work. Each chapter contains two thought-provoking case studies, encouraging readers to identify, examine and apply key concepts to real-world examples. This substantially revised sixth edition includes three completely new chapters and case studies on: HRM in SMEs The Future of Work Employee Wellbeing
Author | : Linda Holbeche |
Publisher | : Routledge |
Total Pages | : 596 |
Release | : 2022-04-26 |
Genre | : Business & Economics |
ISBN | : 1000463427 |
What difference can the aspiring HR strategist really make to business value? In the new and extensively updated edition of her ground-breaking book, Linda Holbeche answers this question and provides the tools and insights to help HR managers and directors add value to the organization by implementing effective HR initiatives that are aligned to core business strategies. This edition includes new chapters, fresh case questions, specific sector ‘twists’ like healthcare, the university sector, travel and tourism, alongside a greater mix of international case studies. Taking a more analytical approach than previous works, Holbeche discusses and explores a number of contemporary academic debates. Learn how you can strengthen and prove the relationship between people strategy and business success through your approach to performance and development and impress at the highest levels with this new edition of an HR classic.
Author | : Ordoñez de Pablos, Patricia |
Publisher | : IGI Global |
Total Pages | : 549 |
Release | : 2016-11-17 |
Genre | : Business & Economics |
ISBN | : 1522509496 |
Each new generation of upcoming professionals requires different strategies for effective management within the workforce. In order to promote a cohesive and productive environment, managers must take steps to better understand their employees. The Handbook of Research on Human Resources Strategies for the New Millennial Workforce is an authoritative reference source for the latest scholarly research on theoretical frameworks and applications for the management of millennials entering the professional realm. Focusing on methods and practices to enhance organizational performance and culture, this book is ideally designed for managers, professionals, upper-level students, and researchers in the fields of human resource and strategic management.
Author | : Janelle Barlow |
Publisher | : Berrett-Koehler Publishers |
Total Pages | : 238 |
Release | : 2006-09-14 |
Genre | : Business & Economics |
ISBN | : 1609943236 |
Branding is an integral part of modern business strategy. But while there are dozens of books on branding products and marketing campaigns, nobody has applied the logic and techniques of branding to customer service -- until now. Branded Customer Service is a practical guide to moving service delivery to a new level so that brand reinforcement occurs every time customers interact with organizational representatives. Janelle Barlow and Paul Stewart show how to infuse an entire organization with brand values and create a recognizable style of service that reflects brand promises and brand images.
Author | : Toni Hodges DeTuncq |
Publisher | : Association for Talent Development |
Total Pages | : 298 |
Release | : 2013-09-05 |
Genre | : Business & Economics |
ISBN | : 1607287420 |
The term “integrated talent management” has been in vogue for several years, yet organizations are still trying to understand how to integrate talent management functions to achieve business results. Authors Toni Hodges DeTuncq and Lynn Schmidt use case studies from 17 different organizations to reveal best practices for demonstrating the value of integrated talent management. This book will show you how to: Design and implement talent management initiatives that will benefit business. Measure, evaluate, and demonstrate the impact of talent management initiatives at both a functional and organizational level. Benefit from the insights of world-class organizations.
Author | : Daniel L. Rhodes |
Publisher | : Wipf and Stock Publishers |
Total Pages | : 212 |
Release | : 2022-12-28 |
Genre | : Religion |
ISBN | : 1666757985 |
Like Jesus, all the leading figures in the Bible--from Abraham and Ruth to Mary and Paul--reflect eight common attributes that inform how God followers today should lead their lives. These attributes, combined with a person's own core values, form his or her godly brand. Your Godly Brand shows how branding works to influence people, how biblical figures demonstrated their brand through their actions, and how readers can define their personal godly brand through a series of thought- and spirit-provoking exercises.
Author | : Peter Caldon |
Publisher | : iUniverse |
Total Pages | : 94 |
Release | : 2017-12-11 |
Genre | : Business & Economics |
ISBN | : 153202715X |
Restaurant failure rates have remained steady; they are in the 30 percent range in the early stages of business and slightly higher in the later years. In A Balanced Approach to Restaurant Management, author Peter Caldon shares his experience and knowledge in food service to help restaurant owners and managers improve their business sustainability in the long term. Whether you plan to run a food cart, a lemonade stand, or a full-service restaurant, Caldon offers a wide range of advice. He teaches those in the food-service industry to do the following: Think before you act, and reflect instead of react. Assess the effectiveness of a food-service system. Implement a service blueprint to improve your businesss service-delivery processes and increase profits. Understand key concepts, such as communicating instead of complaining, when it comes to employee behavior. Provide continuous training to change behavior that isnt working. Analyzed from the four perspectives of customer impressions, internal solutions, financial outlook, learning and innovation, A Balanced Approach to Restaurant Management provides a new way to look at performance measurements in all aspects of the customer experience. It enables restaurants to set standards that cover their entire footprint.
Author | : Camillo, Angelo A. |
Publisher | : IGI Global |
Total Pages | : 497 |
Release | : 2021-04-09 |
Genre | : Business & Economics |
ISBN | : 1799843432 |
Foodservice industry operators today must concern themselves with the evolution of food preparation and service and attempt to anticipate demands and related industry changes such as the supply chain and resource acquisition to not only meet patrons' demands but also to keep their competitive advantage. From a marketing standpoint, the trend toward a more demanding and sophisticated patron will continue to grow through various factors including the promotion of diverse food preparation through celebrity chefs, mass media, and the effect of globalization. From an operational standpoint, managing and controlling the business continues to serve as a critical success factor. Maintaining an appropriate balance between food costs and labor costs, managing employee turnover, and focusing on food/service quality and consistency are fundamental elements of restaurant management and are necessary but not necessarily sufficient elements of success. This increasing demand in all areas will challenge foodservice operators to adapt to new technologies, to new business communication and delivery systems, and to new management systems to stay ahead of the changes. Strategic International Restaurant Development: From Concept to Production explains the world of the food and beverage service industry as well as industry definitions, history, and the status quo with a look towards current challenges and future solutions that can be undertaken when developing strategic plans for restaurants. It highlights trends and explains the logistics of management and its operation. It introduces the basic principles for strategies and competitive advantage in the international context. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture. Finally, it touches on the much-discussed topic of the food and beverage service industry and sustainable development. This book is ideal for restaurateurs, managers, entrepreneurs, executives, practitioners, stakeholders, researchers, academicians, and students interested in the methods, tools, and techniques to successfully manage, develop, and run a restaurant in the modern international restaurant industry.