"以人为本"提高酒店员工满意度

酒店引入"以人为本"工作理念,不仅要"以顾客为本",让顾客满意,更要"以员工为本",让员工满意,根据酒店员工满意度的现状实施"软管理",提高酒店员工满意度,以实现"顾客满意","顾客第一"的目的.     

基于层次分析法的昆明H酒店员工满意度研究

员工满意度和企业的经营状况密切相关,员工满意度高的企业相应的顾客满意度也较高;反之,如果企业的员工满意度低,员工则会把这种不满情绪带到工作中,使顾客的满意度也随之降低。本文以昆明市某五星级豪华酒店为例,运用层次分析法对该酒店的员工满意度进行实证研究,通过量化分析了解该酒店的员工满意度状况,以期对酒店未来的发展提供参考。     

提高酒店员工满意度的人本化策略研究

酒店依赖所提供的优质服务赢得顾客,赚取利润,服务质量的好坏直接决定着酒店的兴与衰。酒店应引入“以人为本”的工作理念,不仅要“以顾客为本”,让顾客满意,更要“以员工为本”,实施“软管理”,让员工满意,提高酒店员工满意度。     

“以人为本”提高酒店员工满意度

酒店引入“以人为本”工作理念,不仅要“以顾客为本”,让顾客满意,更要“以员工为本”,让员工满意,根据酒店员工满意度的现状实施“软管理”,提高酒店员工满意度,以实现“顾客满意”,“顾客第一”的目的。     

“以人为本”提高酒店员工满意度

酒店引入“以人为本”工作理念，不仅要“以顾客为本”，让顾客满意，更要“以员工为本”，让员工满意，根据酒店员工满意度的现状实施“软管理”，提高酒店员工满意度，以实现“顾客满意”，“顾客第一”的目的。     

提升企业员工满意度的策略研究

员工满意度是影响顾客满意度及企业经营效益的关键要素。提升员工满意度已成为企业赢得竞争优势的重要环节。针对影响员工满意度的主要因素,提出解决目前员工满意度状况的方法和策略,为企业决策者提供可借鉴之思路。     

“南风式”管理:提升酒店员工满意度的法宝

酒店是服务业,它的核心产品是服务,酒店服务质量的高低直接影响酒店的生存和发展。酒店的服务质量决定着顾客满意,而顾客满意源自于员工满意。因此,员工满意对于酒店来说至关重要。本文首先通过南风与北风的寓言故事引出了"南风式"管理,并通过分析世界著名酒店集团员工管理的成功经验,说明"南风式"管理的具体实施形式及其对提升酒店员工满意度的重要性,以期给酒店业以借鉴。     

餐厅文化对顾客满意度的影响

餐厅文化是当代餐厅经营中重要的管理因素,以文化为依托的餐厅运营对于提高顾客满意度的作用十分突出,本文在探讨顾客满意度的基本理论以及影响顾客满意度因素的基础上,以白鹭精品酒店餐厅为研究对象,分析了酒店餐厅顾客满意度现状及原因。从餐厅文化与员工满意度、员工满意度与顾客对服务的评价以及餐饮文化对于提高顾客满意度的作用这三方面提出提高白鹭精品酒店餐厅顾客满意度的途径与方法。     

真诚:酒店培养忠诚顾客的必备要素

酒店的持久发展离不开待客真诚的员工,真诚员工能为酒店培养庞大的忠诚顾客群体。酒店的长久生存与发展离不开常来消费的回头客。要想不断吸引和培养更多的回头客,酒店员工在接待顾客过程中就应做到待客真诚。真诚能打动和赢得更多顾客的心,使他们成为酒店的忠诚顾客。真诚是酒店培养忠诚顾客的必备要素,真诚的员工是酒店在市场竞争中制胜的依靠。分析和研究酒店员工的服务真诚度以及培育和塑造真诚员工的途径,是酒店管理者需要思考的重要问题。     

基于工匠精神的酒店服务评价与创新——以三亚艾迪逊酒店为例

酒店业作为劳动密集型行业,高素质的员工是提供高质量服务进而赢得顾客的关键。"高素质员工高质量服务"与"工匠精神"从价值内涵上看有共同之处。本文引入"工匠精神"解析酒店服务,通过构建酒店服务质量评价体系,提出酒店服务再造与创新的思路。     

基于企业文化建设的员工满意度提升策略

企业文化建设已经成为现代企业管理的重要内容,成为增强企业核心竞争力的重要途径。员工满意度是员工通过把现实感受与期望结果进行比较得出的。而在企业实际经营过程中,如想提高客户满意度,必须提升员工满意度。企业文化建设对员工满意度提升有着明显的促进作用。建设企业文化的目标就是实现员工个人和企业的满意和双赢。企业可以从精神意识文化、制度管理文化、行为习俗文化、物质生活文化四方面着手进行文化建设来提升员工满意度。     

The dimensions of international hotel employee service attitude and their managerial implications

The purpose of this paper is to determine the dimensions of international hotel employee service attitude and the differences in customer satisfaction with these dimensions among guests from the USA, Japan, and Taiwan, and the resulting practical managerial implications in the area of international hotel operation. Using exploratory factor analysis, service attitude is divided into four dimensions: problem solving, empathic feeling, enthusiastic service, and friendliness. The results of the study reveal that there are significant differences in satisfaction with customer service among three national sets of tourists by the use of ANOVA. These findings are followed by a discussion of their implications for hotel management in the areas of employee recruitment, training, and motivation, with suggestions on how to improve the various dimensions of hotel employee service attitude and thereby, the corresponding customer satisfaction.     

委托管理模式下的国有改制饭店员工满意度研究——以苏州C饭店为例

近年来,国有改制饭店在我国饭店业中所占比例越来越大。员工满意度关系到国有改制饭店的长远发展。本文以委托管理模式下的国有改制饭店为调查对象,结果表明,委托管理模式下的国有改制饭店员工满意度总体偏低,各项指标的满意度高低排序为工作本身、人际关系、领导水平、职业发展、绩效考核、培训机会、管理环境和薪酬福利。因此,员工激励措施多样化、软文化与硬制度管理相结合、培训体系系统化是提升员工满意度的有效措施。     

基于明尼苏达满意度短式量表的度假酒店员工满意度调查研究——以杭州某度假酒店为例

随着酒店业蓬勃发展,酒店员工满意度成为研究关注焦点,文章通过明尼苏达满意度短式量表对杭州某度假酒店员工进行调查分析,分别从工作条件、对领导者、个人责任感和外在奖励这四个方面分析员工的满意度,发现存在的问题及原因,继而从鼓励员工参与管理,改善工作条件、加强领导素质培训、发挥员工主观能动性,提高员工素质和责任感、改善奖励机制完善福利制度等方面提出改进策略。     

Effect of newcomer socialisation on organisational commitment,job satisfaction,and turnover intention in the hotel industry

The academic literature features organisational socialisation as playing a crucial role in the early stages of newcomer employment. During this assimilation stage, newcomers adapt to a new workplace more effectively if socialisation is encouraged. It has been found that socialisation minimises the negative effects of unmet expectations on overall organisational effectiveness, including employee turnover – an issue that has become a considerable problem for many hotels. Extending this logic, this study aims to understand socialisation by specifically assessing whether turnover is determined by employees' beliefs about job satisfaction and individual commitment to an organisation and the hotel profession in general. The study of 428 respondents from 61 international tourist hotels in Taiwan implies that social interaction enables organisations to gain, from an increase in commitment to the organisation, job satisfaction and a decrease in newcomers' intent to leave the hotel profession. Two major contributions to the existing literature result (a) commitment to the organisation plays a dominant role in employee turnover intent and (b) job satisfaction is a powerful method of reinforcing individual commitment to the organisation.     

Internal labour markets as a strategic tool: A comparative study of UK and Chinese hotels

This paper reports how internal labour markets (ILMs), operated by a multinational hotel chain in the UK and China, impact on a range of organisational outcomes. The study examines the effects of three main dimensions of ILMs: job security, training, and opportunities for advancement on the key organisational outcomes of job satisfaction, organisational commitment, and intention to leave, together with employee attitudes to work environment, co-workers, supervisor, service to guests, leadership, communication, and organisational goal achievement. The paper concludes that the operation of an ILM, underpinned by effective human resource management policies and actions, is associated with high levels of work commitment and job satisfaction together with reduced intention to leave. However, the importance of individual ILM variables differs between hotels in the UK and China.     

How does workplace harassment influence the employees’ response in a deluxe hotel?

Recently, workplace harassment in the form of superiors abusing their power over subordinates has emerged as a social problem. In the deluxe hotel work environment, dealing with this issue starts by asking whether harassment by a superior has taken place – and if so, how it has influenced subordinates’ responses. The purpose of this study was to measure the perception of workplace harassment among employees and to explain the relationships between workplace harassment and employee engagement, satisfaction, burnout, and turnover intent in deluxe hotels in South Korea. The results showed that verbal aggression had a significant negative effect on employee engagement, while isolation, disrespectful behavior, and physical aggression exacerbated employee burnout. In addition, employee engagement significantly enhanced job satisfaction, while burnout increased employees’ turnover intent. Limitations and future research directions are also discussed.     

An investigation of the impact of internal labour markets in the hotel industry

Maintaining a stable and competitive workforce is a key element of the role of management, and there has emerged a barrage of ‘recipes’ to achieve this. All too frequently, however, these new concepts replace the old, with little justification other than being innovative. This article investigates the concept of an internal labour market [ILM] as a strategic management tool. Past studies by labour market researchers have confirmed the value of the components of an ILM, yet none has investigated the concept of an ILM as a coherent whole. This paper investigates the impact of the components of an ILM – training, promotional opportunity and job security – on the key employee attitudes of job satisfaction, organisational commitment and employee intention to leave. It then examines the impact of this concept as a single variable on the employee attitudes. The study is conducted in the service industry, in particular, the hotel sector, and examines the responses of 297 non-supervisory hotel employees. The findings suggest that the use of a holistic ILM strategy could provide a new means for management to retain and develop a stable and satisfied workforce.     

Does quality management improve performance or vice versa? Evidence from the hotel industry

This paper has several aims: (a) to identify an empirical taxonomy of quality management (QM), (b) to assess whether more advanced QM hotels achieve better performance levels and (c) to analyse whether hotels with better performance levels have more advanced QM levels. This paper contributes to identify a taxonomy of QM in hotels showing the association between a particular level of QM and different performance dimensions. In addition, the paper sheds light on the possible selection effect in the hotel industry. The study finds that hotels with higher QM levels have better hotel guest satisfaction and employee satisfaction, efficiency and better business performance. It also shows that hotels with better performance levels develop QM to a greater extent. Accordingly, QM level is one factor among others that explain better performance levels in hotels. Also, good performance can facilitate the implementation of QM practices.     

The customer's role in the service encounter: The effects of control and fairness

Two key elements of service satisfaction for customers are the perception that they have at least some control or choice and that the service provider is being fair. That notion was tested in a video-based experiment in which 50 subjects watched either a restaurant-based or hotel-based scenario that depicted an employee's response to the subject's request for a change in the original order or reservation. In half the scenarios the guest's wish was granted and in half; it was not. Whether the request was granted or not, in half the scenarios the employee behaved in a fair fashion (by being considerate, knowledgeable, impartial, and consistent) and in half the employee did not behave fairly. Respondents in the hotel scenarios confirmed the experimental hypothesis by indicating that they would be more satisfied in the scenarios where they had control (that is, ability to make a choice) and even if they did not have a choice, when the employee was fair. In the restaurant scenarios, having some control led to satisfaction, but employee fairness did not counteract a lack of control.