For Services Management/Marketing or Marketing courses, particularly for undergraduate and graduate programs in Hospitality Management, Tourism Management, Leisure Management and Retail Management.
This book addresses the hospitality industry from a services management perspective, offering the reader a series of management concepts — operations, marketing and human resources — all of which are capable of being effectively incorporated into all hospitality operations. The book’s focus is on the ever-increasing demand of customers for service quality, as well as the other challenges facing hospitality establishments today — including intense competition, globalization, and technological innovation. This book stresses the point that in all services, including hospitality services, the human element (both employees and customers) is absolutely crucial — in selling services, hospitality enterprises are ‘selling’ personal relationships. Hospitality providers of all types will benefit from adopting the management philosophies and practices in this book — ones that have proven so effective in other service sectors.
Feature
.Unique perspective — Currently the only book that addresses hospitality management specifically from a services management/marketing perspective.
~Offers the reader a series of management concepts — operations, marketing and human resources — all of which are capable of being effectively incorporated into all hospitality operations.
.Study Objectives — In all chapters.
~Outlines for the student and the professor, the strategic focus of the chapter. These also explicitly state the learning outcome of each chapter.
.Vignettes or small cases — Used in each chapter to illustrate the more general managerial material presented in each chapter.
~Assist the professor to illustrate the applicability of the theory in practice, and the students to understand a concept through case example.
.Review questions -- For each chapter. The selected questions at the end of each chapter also identify some of the important sections within the chapter.
~Provide a rough guide for both the professor and the student by highlighting issues for consideration and possible assessment.
.Suggested further reading for the chapter.
~Provides the students and the professor with numerous publications that discuss similar topic areas; hence, the opportunity to gain greater understanding.
.Reference Section — All relevant reference and sources for each chapter are quoted and acknowledged appropriately in the reference section at the end of the book.
~Gives students a great source of information.
.Web support on all figures and diagrams in the book.
~Provides all professors with PowerPoint slides of the diagrams illustrated in the text. This constitutes a valuable teaching tool for professors, and serves as a visual aid to student understanding.
(NOTE: Each chapter begins with an Introduction and concludes with a Summary.)
I. THE SERVICE PARADIGM.
1. The Metamorphosis of Services.
The Service Economy.
Global Tourism and Hospitality.
Interdependency of Services.
Hospitality as a Service Industry.
Service Packages.
Tangible and Intangible Aspects of Service Offers.
2. The Nature of Services.
How Services Differ.
Management Implications.
II. SERVICES OF QUALITY.
3. Quality — the Core Service.
An Historic Perspective on Quality.
Economic Impact of Quality.
The Cost of Quality.
The Quality ‘Gurus.’
The Core Ideas of TQM.
The Special Case of Service Quality.
Understanding Service Quality Theory.
Service-quality Concepts.
4. Understanding Customer Needs.
Customers of a Service Organization.
Internal Customers.
External Customers.
Measurement of Service Quality.
Employee Research.
III. SERVICES THAT SERVE.
5. The Service Vision.
Service Vision or Concept.
Service Strategy.
Service Processes.
Perfecting the Service System.
Service Design and Blueprinting.
Managing the ‘critical encounters.’
Designing and Managing Service Networks.
6. Modern Marketing (1) — External Service Implications.
Towards a New Marketing Paradigm.
Integrating Operations, Marketing, and Human Resources.
An Extended Marketing Mix for Services.
New Marketing Concepts for Services.
7. Modern Marketing (2) — Internal Management Implications.
The Shift in Focus.
Internal Marketing.
Relationship Marketing.
In-House Marketing.
Managing and Marketing Service Demand.
IV. SERVICE GROWTH TO EXCELLENCE.
8. Empowerment, Guarantees, and Recovery.
Service Superiority.
Empowerment.
Service Guarantees.
Service Recovery.
Coordinating Empowerment, Guarantee, and Recovery
9. Global Strategies for Hospitality Services.
The Trend is Global.
From Inns to Internationalisation.
Choosing an International Location.
In Search of Global Potential.
Strategies for Globalising Hospitality Firms.
Globalisation Through Partnerships and Alliances.
10. Technology and its Applications.
The Advent of Technology.
The Shift of Focus.
The Internet.
Internal and External Services.
Integration of Marketing, Operations, and Human Resources.
Applications of Technology in the Hospitality Industry.
Marketing and Sales in the Age of Technology.
11. Implications of the New Paradigm in Hospitality.
Evolving Imperatives.
Services Management — The New Paradigm in Hospitality.
References.
Index.
這本《Services Management》的封麵設計我很喜歡,簡潔又大氣,所以就順手買瞭迴來,想著隨便翻翻。我以為它會是那種泛泛而談的管理理論書籍,講一些大道理,沒什麼實際可操作性。但實際上,它提供瞭一種全新的視角來看待企業運作。我一直覺得,公司就是一個個部門為瞭完成各自KPI而機械運轉的機器,人與人之間的關係,更多的也是一種閤作關係,而不是服務關係。但這本書讓我認識到,所謂的“管理”,其實最終都指嚮“服務”。無論是對內部員工的服務,還是對外部客戶的服務,都是核心。它讓我開始反思,我們平常的工作流程,是不是過於僵化,是不是忽略瞭人的感受和需求。書裏講到的一些“服務設計”的原則,雖然我不太清楚具體是怎麼實現的,但那種“以人為本”的思考方式,讓我印象深刻。我開始嘗試在團隊內部,鼓勵大傢多互相幫助,多主動去詢問對方是否有需要支持的地方。這種小小的改變,竟然讓團隊的氛圍變得更融洽瞭。這本書就像是給我打開瞭一扇窗,讓我看到瞭一個更廣闊、更人性化的工作世界。
评分這本書真是讓我大開眼界!雖然我當初買它的時候,其實隻是想找點關於如何優化團隊協作的靈感,順便看看有沒有什麼能快速提升工作效率的小技巧。沒想到,它竟然把我引入瞭一個全新的領域。我一直以為“管理”就是簡單地分配任務、檢查進度,但這本書裏提到的那些關於“服務”的理念,簡直是顛覆性的。它讓我開始思考,我們所做的很多事情,從根本上說,其實都是在為“用戶”或“內部同事”提供某種“服務”。這種視角的變化,讓我重新審視瞭自己過去的一些工作習慣,也促使我開始關注那些隱藏在日常流程背後的、真正能為他人帶來價值的環節。這本書並沒有直接教我如何做一個“更好的管理者”,而是通過深入淺齣的方式,引導我理解“服務”的本質,以及如何通過優化服務來達成更好的管理效果。這種“潤物細無聲”的引導方式,比那些直接喊口號的書籍要深刻得多。我開始嘗試在團隊會議中,更多地強調“我們能為對方提供什麼幫助”,而不是僅僅糾結於“誰該做什麼”。這種微小的轉變,竟然帶來瞭意想不到的積極反饋。這本書的價值,遠遠超齣瞭我最初的設想,它為我提供瞭一個全新的思考框架,讓我能夠在工作中找到更多超越任務本身的意義。
评分說實話,我買這本書的時候,完全是衝著它那個聽起來挺有格調的書名去的,覺得能在工作之餘,讀點能提升“逼格”的書,順便瞭解點行業前沿的知識。我當時對“服務”這個概念的理解,還停留在客服部門那種點對點解決問題的層麵。但這本書的切入點非常獨特。它不是從技術或者流程的角度去講“服務”,而是從一種更宏觀、更哲學的高度去探討“服務”在整個組織運作中的角色。它裏麵有很多關於“價值創造”和“利益相關者”的討論,讓我第一次真正理解瞭,所謂的“服務”,其實是連接組織內部各個環節、以及組織與外部世界的重要紐帶。我之前一直覺得,我們部門的工作好像是孤立的,跟其他部門之間總感覺隔著一層。讀瞭這本書之後,我纔意識到,其實我們也在為其他部門提供“服務”,隻不過我們自己沒有意識到,也沒有去主動優化這個過程。書中很多案例分析,雖然我並不完全熟悉其背景,但那種解決問題的思路和方法,卻讓我受益匪淺。它教會我如何去觀察、去分析、去理解不同“服務對象”的需求,然後去設計和優化相應的“服務流程”。這種“以服務為中心”的思維模式,感覺可以應用到生活的方方麵麵,不僅僅是工作。
评分我買這本書,純粹是齣於好奇心。我之前聽朋友提起過,說現在很多公司都特彆重視“服務”,但是具體是什麼意思,我一直沒太搞明白。這本書就像一個嚮導,把我帶入瞭這個“服務”的世界。它沒有直接給我灌輸各種復雜的理論,而是通過一些我能理解的例子,讓我慢慢體會到“服務”的含義。我印象最深刻的是書中提到的一些關於“期望管理”的內容。我以前覺得,隻要我努力做瞭,對方就應該滿意。但這本書告訴我,有時候,即使你做得再好,如果對方的期望沒有得到滿足,他們依然會感到失望。所以,如何去管理和引導對方的期望,也是“服務”的一部分。這一點對我來說,是顛覆性的認知。我還學到瞭很多關於“服務質量”的衡量標準,雖然書中沒有給齣具體的公式,但那種“細節決定成敗”的理念,讓我覺得很有道理。我開始更關注工作中那些容易被忽略的小細節,並且思考如何通過改進這些細節,來提升整體的“服務”體驗。這本書真的讓我對“工作”有瞭新的認識,也讓我對自己能為他人提供“服務”這件事,有瞭更多的期待。
评分我之所以會翻開這本書,純粹是因為我在公司裏經常聽到一些高層在討論“服務升級”、“服務體係”之類的術語,感覺不瞭解一下會跟不上趟。我本來以為這本書會是一本枯燥的技術手冊,裏麵充斥著各種專業術語和復雜的圖錶,結果完全齣乎我的意料。它更像是一本以故事和案例為主的指南,通過生動鮮活的例子,來闡述復雜的概念。我尤其喜歡書中關於“如何識彆和滿足隱性需求”的部分,這一點對我啓發很大。很多時候,我們以為自己知道彆人想要什麼,但實際上,對方的需求可能比我們想象的要更深層,或者根本就不是我們以為的那樣。這本書提供瞭一些實用的工具和方法,幫助我們去挖掘這些隱藏的需求,並且思考如何通過改進我們的“服務”來滿足它們。讀完這本書,我感覺自己看待問題的角度變瞭。以前我總是在想“我能做什麼”,現在我會更多地考慮“彆人需要我做什麼”,以及“我能做得更好”。這種轉變,讓我對自己的工作有瞭更強的責任感和使命感,也讓我更願意去思考如何通過自己的工作,為他人創造更大的價值。
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