Hai Di Lao Hot Pot: From Employee Stimulation to Service Innovation
Authors: Chen, C., Shen, H. and Fan, D.X.F.
Journal: Journal of China Tourism Research
Volume: 11
Issue: 3
Pages: 337-348
eISSN: 1938-8179
ISSN: 1938-8160
DOI: 10.1080/19388160.2015.1082526
Abstract:The management of Chinese restaurant chains has for some time followed the western model while accommodating Chinese customers. The new Hai Di Lao Hot Pot Restaurant chain has established its own management style, pioneering chain catering management to help the Chinese restaurant industry establish a professional image, explore a local management model, and maintain high standards of food safety. The objectives of this case study are to introduce the Hai Di Lao managerial strategy, investigate the secrets of its success from a human resources management perspective, to explore its innovative service, and to assess why it has inspired both marketers and the catering industry. The results show that human resources management can change employees’ behavior and emotional states by addressing a wide variety of needs. In addition, attention to service quality can improve customer satisfaction and retention.
https://eprints.bournemouth.ac.uk/29753/
Source: Scopus
Hai Di Lao Hot Pot: From Employee Stimulation to Service Innovation
Authors: Chen, C., Shen, H. and Fan, D.X.F.
Journal: JOURNAL OF CHINA TOURISM RESEARCH
Volume: 11
Issue: 3
Pages: 337-348
eISSN: 1938-8179
ISSN: 1938-8160
DOI: 10.1080/19388160.2015.1082526
https://eprints.bournemouth.ac.uk/29753/
Source: Web of Science (Lite)
Hai Di Lao Hot Pot: From Employee Stimulation to Service Innovation
Authors: Chen, C., Shen, H. and Fan, X.
Editors: Song, H.Y.
Journal: Journal of China Tourism Research
Volume: 11
Issue: 3
Pages: 337-348
Publisher: Taylor and Francis Inc.
eISSN: 1938-8179
ISSN: 1938-8160
DOI: 10.1080/19388160.2015.1082526
Abstract:The management of Chinese restaurant chains has for some time followed the western model while accommodating Chinese customers. The new Hai Di Lao Hot Pot Restaurant chain has established its own management style, pioneering chain catering management to help the Chinese restaurant industry establish a professional image, explore a local management model, and maintain high standards of food safety. The objectives of this case study are to introduce the Hai Di Lao managerial strategy, investigate the secrets of its success from a human resources management perspective, to explore its innovative service, and to assess why it has inspired both marketers and the catering industry. The results show that human resources management can change employees’ behavior and emotional states by addressing a wide variety of needs. In addition, attention to service quality can improve customer satisfaction and retention.
https://eprints.bournemouth.ac.uk/29753/
Source: Manual
Hai Di Lao Hot Pot: From Employee Stimulation to Service Innovation
Authors: Chen, C., Shen, H. and Fan, D.X.F.
Journal: Journal of China Tourism Research
Volume: 11
Issue: 3
Pages: 337-348
ISSN: 1938-8160
Abstract:The management of Chinese restaurant chains has for some time followed the western model while accommodating Chinese customers. The new Hai Di Lao Hot Pot Restaurant chain has established its own management style, pioneering chain catering management to help the Chinese restaurant industry establish a professional image, explore a local management model, and maintain high standards of food safety. The objectives of this case study are to introduce the Hai Di Lao managerial strategy, investigate the secrets of its success from a human resources management perspective, to explore its innovative service, and to assess why it has inspired both marketers and the catering industry. The results show that human resources management can change employees’ behavior and emotional states by addressing a wide variety of needs. In addition, attention to service quality can improve customer satisfaction and retention.
https://eprints.bournemouth.ac.uk/29753/
Source: BURO EPrints