Using Marketing Tools to Improve Employee Relations

Author:

Bell Russell A.1,Winters Lewis C.2

Affiliation:

1. Cornell University School of Hotel Administration

2. Chevron Corporation

Abstract

This article proposes using marketing concepts and techniques to improve human-resources management. An in-house survey of employees to track changes over time, for instance, would be similar to collecting customer-satisfaction cards. Another approach involves a program that emphasizes detailed employee feedback through group meetings and interviews, provides diagnostic information, and increases employee involvement and commitment. Once a feedback system is being used, add an incentive-based compensation system. Employee-satisfaction scores can be used to determine the bonus compensation of the managers responsible for that satisfaction. Next, measure employees' attitudes about the work environment and determine the values they assign to particular job attributes and the company's performance in those areas. An analysis of the findings shows the most serious gaps between what is wanted and what is received. It's also useful to undertake a single-issue analysis. To do so, survey a representative sample of employees using a custom-designed questionnaire.

Publisher

SAGE Publications

Subject

Tourism, Leisure and Hospitality Management

Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Mediating and moderating variables of employee relations and sustainable organizations: a systematic literature review and future research agenda;International Journal of Organizational Analysis;2022-08-22

2. Development and initial validation of a hospitality employees’ job satisfaction index;International Journal of Contemporary Hospitality Management;2015-11-09

3. Training Paradox in the Hotel Industry;Scandinavian Journal of Hospitality and Tourism;2005-10

4. The New Zealand Hotel Industry-Vacancies Increase;International Journal of Hospitality & Tourism Administration;2004-07-08

5. An exploratory study of food and beverage training in private clubs;International Journal of Contemporary Hospitality Management;2000-06

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