Get Employees to Give Great Service Chapter 14. Customer Service, 5e Paul R. Timm 2 © 2011, 2008, 2005, 2001 Pearson Higher Education, Upper Saddle River,

Slides:



Advertisements
Similar presentations
Chapter 3 The Role of Marketing in Strategic Planning
Advertisements

Communication & Employee Engagement - The Way Forward.
Leading Change * * Kotter, John. Leading Change. Boston: Harvard Business School Press.
Chapter 8 Customer Feedback.
Developing a Balanced Score Card Session 1 Viki Massey, Quality Coordinator A Joint Venture of London Health Sciences Centre and St. Josephs Health Care.
Organizational Teams Chapter 12. Overview n Preponderance of Teams n Organizational Small Groups n Characteristics of Groups n Relational Communication.
Employee Recognition Training for Supervisors Presenter’s Name Date.
Learning Objectives Chapter 11: People: Services and Service Quality
Production, productivity and Recognition S.Ramesh, EDS, TPR.
Exceed Customer Expectations with Convenience
Insight Into Emerging Trends in Customer Service Chapter 7.
Insight Into Emerging Trends in Customer Service Chapter 7.
PowerPoint Presentation by Charlie Cook The University of West Alabama CHAPTER 2 Student Version © 2010 Cengage Learning. All Rights Reserved. May not.
By: Dr. David L. Goetsch and Stanley Davis Based on the book
Dealing with Emotional Labor
Quality Management, 6 th ed. Goetsch and Davis © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. 1 Quality Management.
By: Dr. David L. Goetsch and Stanley Davis Based on the book
Marketing for Hospitality and Tourism
Employee Retention, Engagement, and Careers
Chapter 9 Human Resource Management McGraw-Hill/Irwin Copyright © 2009 by The McGraw-Hill Companies, Inc. All rights reserved.
Employee Motivation, Involvement, and Recognition.
Engagement, Empowerment, and Motivation
Introduction to Hospitality, 6e
Chapter 16 Organizing.
Total Quality Management
Human Resources in the Baldrige Award Criteria
Teamwork Chapter 6.
Lean Six Sigma: Process Improvement Tools and Techniques Donna C. Summers © 2011 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved.
Introduction: Marketing for Hospitality and Tourism
Customer Service: A Practical Approach, 5th ed. By Elaine K. Harris
© 2009 The McGraw-Hill Companies, Inc. All rights reserved. 1 McGraw-Hill part Explain the elements of a service culture. 2.Define a service strategy.
Customer Service: A Practical Approach, 5th ed. By Elaine K. Harris
Culture Conversations The data generated by the Denison survey offers an excellent opportunity to engage your employees and colleagues in some important.
The Role of Service in the Hospitality Industry
Slide 7.1 Chapter 7 Human Resource Development and Management.
©2006 Pearson Education, Inc. Marketing for Hospitality and Tourism, 4th edition Upper Saddle River, NJ Kotler, Bowen, and Makens Chapter 10 Internal.
Get Customer Feedback Chapter 8. Customer Service, 5e Paul R. Timm 2 © 2011, 2008, 2005, 2001 Pearson Higher Education, Upper Saddle River, NJ
Customer Service: A Practical Approach, 5th ed. By Elaine K. Harris
Chapter 4 ORGANIZING. 2 Supervision Today! 6 th Edition Robbins, DeCenzo, Wolter © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights.
Chapter Five Use Friendly Web Sites and Electronic Communication.
Customer Service: A Practical Approach, 5th ed. By Elaine K. Harris
Recognize and Deal with Customer Turnoffs
Chapter 14, Chapter 1 and accompanying information.
/0903 © 2003 Business & Legal Reports, Inc. BLR’s Human Resources Training Presentations Coaching Techniques.
TOTAL QUALITY MANAGEMENT Nakia Madry Katerina Stecova Krajewski, L. and Ritzman L. (2002). Operations Management: Strategy and Analysis. 6 th Ed. Upper.
Chapter 2 Contributing to the Service Culture
Session 8  Last Day for Course Evaluations  Extra Credit?  Final Review  Hand Back OMP #7 and Outlines  Presentation Rubric  Talk with Groups and.
Chapter 9 Recover the Potentially Lost Customer. Customer Service, 5e Paul R. Timm 2 © 2011, 2008, 2005, 2001 Pearson Higher Education, Upper Saddle River,
BY LISA M. STARR WYNNE BUSINESS Creating the Ideal Spa Team Stvaranje toplicama idealan tim.
Chapter 8 MOTIVATING FOLLOWERS. 2 Supervision Today! 6 th Edition Robbins, DeCenzo, Wolter © 2010 Pearson Higher Education, Upper Saddle River, NJ
Marketing for Hospitality and Tourism, 3e©2003 Pearson Education, Inc. Philip Kotler, John Bowen, James MakensUpper Saddle River, NJ Chapter 10:
Chapter 6 CONTROLLING. 2 Supervision Today! 6 th Edition Robbins, DeCenzo, Wolter © 2010 Pearson Higher Education, Upper Saddle River, NJ All Rights.
Human Resource Management
Types of Managerial Skills Networking and Communication Techniques competent at correspondence, clear, concise, focus on client Respond to phone.
Lean Six Sigma: Process Improvement Tools and Techniques Donna C. Summers © 2011 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved.
OneVoice W Group Results 16 June 2014 Human Resources Employee Engagement.
MGT 450 – Spring, 2016 Class 4 – Chapter 3 Effective Leadership Behavior.
©2006 Pearson Education, Inc. Marketing for Hospitality and Tourism, 4th edition Upper Saddle River, NJ Kotler, Bowen, and Makens Chapter 10 Internal.
Chapter 14 Preparing to Meet the Challenges. Office Procedures for the 21 st Century, 8e Burton and Shelton 2 © 2011 Pearson Higher Education, Upper Saddle.
Chapter Two USE BEHAVIORS THAT ENGAGE YOUR CUSTOMERS.
Chapter 15 CHANGE MANAGEMENT. 2 Supervision Today! 6 th Edition Robbins, DeCenzo, Wolter © 2010 Pearson Higher Education, Upper Saddle River, NJ
1 2 Supervision Today! 7 th Edition Stephen Robbins David DeCenzo Robert Wolter Supervision Challenges DEFINING SUPERVISION AND SUPERVISORY CHALLENGES.
Chapter Six Recognize and Deal with Customer Turnoffs.
Session 2. Motivation Theories 1(6) A) Three needs theory – McClelland (1961, 1975) suggests there are 3 motivating needs: need for achievement need.
Human Resource Practices
Chapter 9 Engagement, Empowerment, and Motivation
Chapter 10 Internal Marketing
6 CONTROLLING Supervision Today! 7th Edition Stephen Robbins
Service and Hotel Management
Chapter 13. Influencing others to give great service
Presentation transcript:

Get Employees to Give Great Service Chapter 14

Customer Service, 5e Paul R. Timm 2 © 2011, 2008, 2005, 2001 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. Objectives Articulate a clear vision for customer service in your organization Organize processes, people, and resources to achieve the vision Lead and motivate employees Create and sustain an effective work culture Continuously harvest A + ideas Control the processes and help employees set contributing goals Empower and engage employees Tie the reward system to appropriate actions

Customer Service, 5e Paul R. Timm 3 © 2011, 2008, 2005, 2001 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. Articulate a Vision: What Managers Should Do First Articulate a theme Gather perceptions from customers and employees

Customer Service, 5e Paul R. Timm 4 © 2011, 2008, 2005, 2001 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. Plan a Strategy for Customer Loyalty Look ahead to what must be done to maintain and improve performance

Customer Service, 5e Paul R. Timm 5 © 2011, 2008, 2005, 2001 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. Organizing Processes, People, and Resources to Achieve the Vision Assign specific responsibilities to employees Give employees the supporting authority to fulfill their responsibilities Work to reduce potential problems caused by systems

Customer Service, 5e Paul R. Timm 6 © 2011, 2008, 2005, 2001 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. Lead and Motivate Employees Shows the direction employees must go Generates the energy Provides the needed resources

Customer Service, 5e Paul R. Timm 7 © 2011, 2008, 2005, 2001 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. Create and Sustain an Effective Work Culture Vision Value systems Heroes Rituals

Customer Service, 5e Paul R. Timm 8 © 2011, 2008, 2005, 2001 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. Continuously Harvest A + Ideas Use Brainstorming Use Nominal Group Process

Customer Service, 5e Paul R. Timm 9 © 2011, 2008, 2005, 2001 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. Control the Processes Compare actual results to expected or planned- for results

Customer Service, 5e Paul R. Timm 10 © 2011, 2008, 2005, 2001 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. Help Employees Set Contributing Goals Goal setting Powerful tool for focusing effort

Customer Service, 5e Paul R. Timm 11 © 2011, 2008, 2005, 2001 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. Empower Employees Empowerment When employees are given the authority and latitude to take initiative on behalf of customers

Customer Service, 5e Paul R. Timm 12 © 2011, 2008, 2005, 2001 Pearson Higher Education, Upper Saddle River, NJ All Rights Reserved. Tie the Reward System to Appropriate Actions Receiving a positive comment card from a patient or guest Receiving an “atta-boy” or “atta-girl” recognition coupon from a supervisor Contributing a helpful suggestion Participating in team brainstorming Reading the monthly newsletter and completing a short quiz Attending optional follow-up training session after work hours