Employees' role in service delivery. The Services Marketing Triangle Internal Marketing Interactive Marketing External Marketing Company (Management)

Slides:



Advertisements
Similar presentations
Restaurant and Foodservice Operations Are Labor-Intensive
Advertisements

Chapter 11: Managing People for Service Advantage.
BY MUHAMMAD SARWAR ALAM Fa-2012/MSc.EM/057 Individual presentation Delivered on 10 Dec 2012.
Management Contemporary Gareth R. Jones Jennifer M. George
Provider Gap 3 CUSTOMER Service delivery COMPANY
Slide ©2004 by Christopher Lovelock and Jochen Wirtz Services Marketing 5/E Chapter 11 Managing People for Service Advantage.
Slide © 2007 by Christopher Lovelock and Jochen Wirtz Services Marketing 6/E Chapter Chapter 11: Managing People for Service Advantage.
CHAPTER 11 Managing People for Service ADVANTAGE
7 Chapter Management, Leadership, and the Internal Organization
DELIVERING AND PERFORMING SERVICE Chapter 11 Donna J. Hill, Ph.D. Services Marketing Fall 2000.
Marketing for Hospitality and Tourism
Making Human Resource Management Strategic
Making Human Resource Management Strategic
Retail Marketing Mix and Planning Charles Blankson, Ph.D.
MANAGING PEOPLE FOR SERVICE ADVANTAGE
CUSTOMER COMPANY Service Delivery Service Performance Gap Customer-Driven Service Designs and Standards Delivering and Performing Service Provider Gap.
CHAPTER NO. 8 STRATEGIC HUMAN RESOURCE MANAGEMENT HUMAN RESOURCE
Copyright © 2013 by The McGraw-Hill Companies, Inc. All rights reserved. McGraw-Hill/Irwin.
DELIVERING AND PERFORMING SERVICE
The Service Encounter.
Chapter 1 What is Marketing? n n Marketing is the activity, set of institutions, and processes for creating, communicating, delivering, and exchanging.
Copyright © 2008 Pearson Education Canada Services Marketing, Canadian Edition Chapter Chapter 11 Managing People for Service Advantage.
Strategic Role – Approach
Slide © 2007 by Christopher Lovelock and Jochen Wirtz Services Marketing 6/E Chapter Chapter 11: Managing People for Service Advantage.
MKT 346: Marketing of Services Dr. Houston Chapter 11: Managing People for Service Advantage.
COPYRIGHT ©2002 Thomson Learning, Inc. Thomson Learning  is a trademark used herein under license. ALL RIGHTS RESERVED.v C hapter 10 P EOPLE I SSUES:
Copyright © 2014 The Culinary Institute of America. All rights reserved. Chapter 10 Remarkable Service Interactions.
Chapter 1 Introduction Managers and Managing.
Chapter 3 Network and System Design. Objectives After reading the chapter and reviewing the materials presented the students will be able to: Understand.
Slide © 2010 by Lovelock & Wirtz Services Marketing 7/e Chapter 11 – Page 1 Chapter 11: Managing People for Service Advantage Services Marketing 7e, Global.
Chapter 11: Managing People for Service Advantage.
©2006 Pearson Education, Inc. Marketing for Hospitality and Tourism, 4th edition Upper Saddle River, NJ Kotler, Bowen, and Makens Chapter 10 Internal.
مفاهیم کلیدی مدیریت. Management Key Concepts Organizations: People working together and coordinating their actions to achieve specific goals. Goal: A.
Chapter 11: Managing People for Service Advantage
Managing People for service advantage
Service and Relationship Marketing Module:2 Chapter:1 Managing People for Service Advantage.
HUMAN RESOURCE MANAGEMENT: AN OVERVIEW. Human Resource Management Concept Human Resource Management Concept Human Resource management Functions Human.
HR Practices For I/T Success. THIS REPORT PRESENTS I/S HUMAN RESOURCE PRACTICE RESEARCH FINDINGS WITH THE FOLLOWING OBJECTIVE Understand HR practices.
DELIVERING AND PERFORMING SERVICE
WEEK 2: MANAGEMENT AND MANAGERS BUSN 107 – Özge Can.
Organizing for Service Leadership. Customer-Led versus Market-Oriented Philosophies of Management  Firms may lose market leader position if listen too.
McGraw-Hill© 2000 The McGraw-Hill Companies 1 S M S M McGraw-Hill © 2000 The McGraw-Hill Companies Part 4 DELIVERING AND PERFORMING SERVICE.
Human Resource Staffing and Performance Management Introduction
System Model of HRM System composed of interrelated & interacting parts to achieve desired goals System approach to HRM combines itself with business strategy.
Managing Foodservice Systems. Managing Food Service Systems Overview □Management staff role in hotel and F&B settings are very important to the success.
©2006 Pearson Education, Inc. Marketing for Hospitality and Tourism, 4th edition Upper Saddle River, NJ Kotler, Bowen, and Makens Chapter 10 Internal.
1-1 Human Resource Management Gaining a Competitive Advantage Chapter 2 Strategic Human Resource Management McGraw-Hill/Irwin Copyright © 2008 by The McGraw-Hill.
Employees Role in service Delivery
Slide © 2007 by Christopher Lovelock and Jochen Wirtz Services Marketing 6/E Chapter Chapter 11: Managing People for Service Advantage.
Organizational Culture & Environment
Human Resource Management Gaining a Competitive Advantage
Chapter 11: Managing People for Service Advantage
Management. Managers and Managing Managers and Managing
INTERNAL MARKETING Chapter 10 Kotler, Bowen, Makens and Baloglu Marketing for Hospitality and Tourism.
Ashesi University COURSE TITLE : SERVICES MARKETING
Ashesi University COURSE TITLE : SERVICES MARKETING
Essentials of Services Marketing, 2nd Edition
Managing Technology and Innovation
Ashesi University COURSE TITLE : SERVICES MARKETING
Management Contemporary Gareth R. Jones Jennifer M. George
Strategic Training.
Managing People for Service Advantage
MKT 305 Human Resources Management Mishari Alnahedh
Chapter 11: Managing People for Service Advantage
Chapter 11: Managing People for Service Advantage.
Chapter 11: Managing People for Service Advantage.
Chapter 11: Managing People for Service Advantage.
Chapter 10 Internal Marketing
Chapter 11: Managing People for Service Advantage
Chapter 11: Managing People for Service Advantage.
Presentation transcript:

Employees' role in service delivery

The Services Marketing Triangle Internal Marketing Interactive Marketing External Marketing Company (Management) Customers Employees “Enabling the promise” “Delivering the promise” “Making the promise” Three interlinked groups work together to develop, promote and deliver services

Frontline Service Personnel: Source of Customer Loyalty and Competitive Advantage  Frontline is an important source of differentiation and competitive advantage. a core part of the product the service firm the brand  Frontline also drives customer loyalty, with employees playing key role in anticipating customer needs, customizing service delivery and building personalized relationships

Boundary Spanning Roles  Boundary spanners link the inside of the organization to the outside world  Multiplicity of roles often results in service staff having to pursue both operational and marketing goals  Consider management expectations of restaurant servers: deliver a highly satisfying dining experience to their customers be fast and efficient at executing operational task of serving customers do selling and cross selling, e.g. “We have some nice desserts to follow your main course”

Role Stress in the Frontline  Person vs. Role: Conflicts between what jobs require and employee’s own personality and beliefs  Organization vs. Customer: Dilemma whether to follow company rules or to satisfy customer demands  Customer vs. Customer: Conflicts between customers that demand service staff intervention 3 main causes of role stress:

Emotional Labor  The labor that goes beyond the physical and mental skills needed to deliver quality service.  “The act of expressing socially desired emotions during service transactions”

Service Culture  Corporate Culture The pattern of shared values and beliefs that give the members of an organization meaning, and provide them with the rules for behavior in the organization. Cannot be developed overnight. No magic or easy way to sustain a service culture.

Hire the Right People “The old saying ‘People are your most important asset’ is wrong. The RIGHT people are your most most important asset.” “The old saying ‘People are your most important asset’ is wrong. The RIGHT people are your most most important asset.” Jim Collins

Recruitment  The right people are a firm’s most important asset: take a focused, marketing-like approach to recruitment  Clarify what must be hired versus what can be taught  Clarify nature of the working environment, corporate values and style, in addition to job specs  Ensure candidates have/can obtain needed qualifications  Evaluate candidate’s fit with firm’s culture and values  Fit personalities, styles, energies to the appropriate jobs

 The Organizational Culture, Purpose and Strategy Promote core values, get emotional commitment to strategy Get managers to teach “why”, “what” and “how” of job.  Interpersonal and Technical Skills Both are necessary but neither is sufficient for optimal job performance  Product/Service Knowledge Staff’s product knowledge is a key aspect of service quality Staff need to be able to explain product features and to position products correctly Train Service Employees

Factors Favoring Employee Empowerment  Firm’s strategy is based on competitive differentiation and on personalized, customized service  Emphasis on long-term relationships vs. one-time transactions  Use of complex and non-routine technologies  Environment is unpredictable, contains surprises  Managers are comfortable letting employees work independently for benefit of firm and customers  Employees seek to deepen skills, like working with others, and are good at group processes

The Inverted Organizational Pyramid Frontline Staff Top Mgmt Middle Mgmt Legend: = Service encounters, or ‘Moments of Truth.’ Traditional Organizational Pyramid Inverted Pyramid with a Customer & Frontline Focus Customer Base Frontline Staff Middle Mgmt & Top Mgmt Support Frontline