Self-Management in Hospitality Organizations: a Conceptual Analysis

Abstract

The concept of self-management and its potential for controlling behavior organization costs is discussed within the context of hospitality organizations. A model of the self-management process is offered and relationships proposed between (a) the nature of the service encounter and self-management, (b) control and self-management, and (c) employee selection and self-management. Several hypotheses are evolved concerning the above relationships.