A fully revised and updated new edition of this bestselling and a unique text that explains not only the theory behind the importance of customer service but also acts as a guidebook for those wishing to put this theory into practice. In essence it is the 'whys' and 'hows'of customer service. Fully updated with current statistics, trends, and examples, it is full of references to all the latest research from both academic and practitioner literature. Chapters cover important topics such as the financial and behavioural consequences of customer service, consumer trends influencing service, developing and maintaining a service culture, managing service encounters, the importance of market research, building and maintaining customer relationships, providing customer service through the servicescape, the impact of technology on customer service, the importance of service recovery, and promoting customer service internally and externally.New material covers issues such as:* the impact of the sharing economy and how hotels are getting 'social' to compete;* the latest in technology and its impact on customer service including Virtual Reality and use of robots to enhance the traveller experience;* new demographic and cultural shifts; * New market trends - including how resorts are catering to the demands of the international traveller from emerging markets and the luxury family market;* Using big data to personalize experiences and encourage loyalty.The text has a full suite of pedagogic features to aid learning and understanding, including:* An 'At Your Service' Spotlight at the beginning of each chapter focuses on the achievements of successful individuals related to the art of customer service.* Each chapter contains a 'Service Snapshot' - short, real-life cases to illustrate a particular concept or theoretical principle presented in the chapter.* Detailed international 'Case Studies', which cover a variety of sectors, organizations and regions designed to foster critical thinking, the cases illustrate actual business scenarios that stress several concepts found in the chapter. They analyze customer service in the U.S., South America, South Africa, Europe, Russia, Australia, China, Canada, Korea and Dubai.
A fully revised and updated new edition of this bestselling text. New material covers issues such as the sharing economy, technology (Virtual Reality and use of robots) and use of big data to personalize experiences and encourage loyalty.
For courses in sales and marketing in hospitality/travel, tourism, and customer service, this book discusses specifically what employees in service business should and should not do when interacting with customers.
Based on fresh empirical evidence from the field, this book captures the different approaches and challenges to service excellence in the Asian tourism and hospitality industry.
This book is unique in its approach by focusing on the specifics of the social exchange and interaction between the service provider and customer.
Service encounters - moments of truth Much of what customers notice and judge during a service is the contact they have with the service staff who deliver the technical features of the service . Czepiel , Solomon and Surprenant ( 1985 ) ...
Practitioners and educators alike will find this book to be invaluable in their businesses and in preparing students for the business world.
One of the earliest theories to find its way into the management literature was that of Frederic Winslow Taylor, based on his work at the Midvale Steel Company in Pennsylvania at the start ofthe twentieth century.
Ford, R.C., Sturman, M.C. and Heaton, C.P. (2012) Managing Quality Service in Hospitality: How Organizations Achieve Excellence in the Guest Experience. Delmar, Cengage Learning, Clifton Park, New York. Hoffman, K.D., Kelley, S.W. and ...
Personal awards and competition are good organizational methods for stimulating service quality. The RitzCarlton Corporation uses a Monday morning lineup of employees to share customer service stories. These employeegenerated narratives ...
This book offers insights into the demands made on staff in service encounters in tourism, events and hospitality roles.