1984 research outputs found
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Communication Planning: A Template for Organizational Change
No full textA communication plan is an important part of every company’s management toolkit. With a plan in place, a company’s management will be well positioned to announce changes or events relating to the business, including acquisitions and property closures, personnel changes and layoffs, and corporate reorganizations. In this report, I describe the major components of a typical communication plan: audience analysis, communication objectives, communication channels, responsibilities, and timing. I give examples of how Marriott and Starwood handled their recent merger, as well as communication strategies from other firms. I also provide a sample communication plan for announcing a hypothetical restaurant closure
Repositioning a Multifamily Asset
No full textMultifamily investments, particularly value-added strategies, have been of keen interest to real estate investors for years now. Successful execution of a multifamily investment offers excellent risk-adjusted returns when compared to other classes of real estate such as industrial, retail, and office. From a volatility standpoint, multifamily enjoys relatively stable long-term cash flows with less downside risk during periods of recession due to stable tenancy in most major markets. The stability during downturns is also supported by the fact that recessions tend to make renters out of owners, increasing demand for apartments
The Business Case for (and Against) Restaurant Tipping
No full textRecent interest in replacing tipping with service charges or higher service-inclusive menu pricing prompted this review of empirical evidence on the advantages and disadvantages to restaurants of these different compensation systems. The evidence indicates that these different pricing systems affect the attraction and retention of service workers, the satisfaction of customers with service, the actual and perceived costs of eating out, and the costs of hiring employees and doing business. However, the author comes away from the data believing that the biggest reason for restaurateurs to replace tipping is that the practice takes revenue away from them in the form of lower prices and gives it to servers in the form of excessively high tip income. The biggest reason for restaurateurs to keep tipping is that it allows them to reduce menu prices, which increases demand. Thus, restaurateurs’ decisions to keep voluntary tipping or not should ultimately depend on the relative strengths of these benefits. The more that a restaurant’s servers are overpaid relative to the back of house and the wealthier and less price-sensitive a restaurant’s customers are, the more the owner of that restaurant should consider abandoning tipping. By this reasoning, many upscale, expensive restaurants (especially those in states with no or small tip credits) probably should replace tipping with one of its alternatives
Resourcefulness In Action: The Case Of Global Diversity Management
No full textIn this essay, I highlight “social identity resourcing” as a generative mechanism whereby individuals’ social identities are used as assets to develop a vision and strategy for global diversity management. Social identity resourcing includes two forms: harnessing and integrating. Harnessing refers to practices that enable organizational members to share their perspectives on how global diversity management should be approached. Integrating reflects the actual use of different perspectives to implement a global vision and strategy for diversity management. In doing so, this essay departs from past research on global diversity management which focuses revealing the differences between a global and a multi-domestic (i.e., country-level) approach to diversity management (e.g., Nishii & Ozbilgin, 2007; Sippola & Smale, 2007) or highlighting a conceptual framework for managing global diversity (Mor Barak, 2014). Instead, this essay draws on both diversity management research (Ely & Thomas, 2001; Ramarajan & Thomas, 2010; Thomas & Ely, 1996) and a positive organizational scholarship (POS) perspective (Feldman, 2004; Fredrickson & Dutton, 2008; Sonenshein, 2014) to reveal a social identity-based mechanism that promotes individual and collective flourishing in global organizations
The Influence of Table Top Technology in Full-service Restaurants
Get PDFThe use of tabletop technology continues to grow in the restaurant industry, and this study identifies the strengths and weakness of the technology, how it influences customers, and how it can improve the bottom line for managers and business owners. Results from two studies involving a full-service casual dining chain show that dining time was significantly reduced among patrons who used the tabletop hardware to order or pay for their meals, as was the time required for servers to meet the needs of customers. Also, those who used the devices to order a meal tended to spend more than those who did not. Patrons across the industry have embraced guest-facing technology, such as online reservation systems, mobile apps, payment apps, and tablet-based systems, and may in fact look for such technology when deciding where to dine. Guests’ reactions have been overwhelmingly positive, with 70 to 80 percent of consumers citing the benefits of guest-facing technology and applications. The introduction of tabletop technology in the full-service segment has been slower than in quick-service restaurants (QSRs), and guests cite online reservation systems, online ordering, and tableside payment as preferred technologies. Restaurant operators have also cited benefits of guest-facing technology, for example, the use of electronic ordering, which led to increased sales as such systems can induce the purchase of more expensive menu items and side dishes while allowing managers to store order and payment information for future transactions. Researchers have also noted the cost of the technology and potential problems with integration into other systems as two main factors blocking adoption
Trading System Upgrades and Short-Sale Bans: Uncoupling the Effects of Technology and Regulation
Get PDFWe examine the market quality effects of technology upgrades juxtaposed with short-sale bans. Between 2011 and 2013, the Spanish Stock Exchange introduced a smart trading platform (SIBE-Smart) and colocation to facilitate high-speed trading, and they also imposed two short-sale bans. We find that the SIBE-Smart introduction, which occurs between the two short-sale bans, leads to reduced market quality. The introduction of colocation, which occurs during the second short-sale ban, improves market liquidity although it does not attract additional high-speed trading. Our results highlight how the effects of latency-reducing infrastructure improvements depend on, and differ across, different regulatory regimes
Beyond Return on Investment: Tracking Return on Community and Wellness
No full textMaggie Hsu, chief of staff to the CEO of Zappos.com, discusses the company\u27s commitment to health and wellness programs at its new headquarters in Las Vegas during her keynote presentation October 10th at the Cornell Symposium for Hospitality, Health, & Design
High Performance Work Systems for Service Quality: Boundary Conditions and Influence Processes
No full textDrawing on agency theory and the resource-based view, this study examines the moderating effect of hotel ownership structure on the relationship between high-performance work systems for service quality (HPWS-SQs) and service performance as well as the curvilinear relationship between hotel service performance and hotel profitability. Results from surveys and archival data of 126 hotels showed that when hotels were owned and operated by brands, HPWS-SQs had a positive effect on service performance. Moderated mediation analyses showed that service performance as a mediator accounted for the moderating effect of ownership and management structure on the relationship between HPWSSQs and hotel profitability. In addition, service performance demonstrated an inverted U-shaped relationship with hotel profitability. These findings advanced the understanding of the boundary conditions and influence processes of HPWSSQs on financial performance in service settings
Executive Insights on Leader Integrity: The Credibility Challenge
No full textBoth anecdotal and empirical evidence points to the clear connection between leaders’ integrity and organizational success. However, numerous studies that address integrity demonstrate the confusion surrounding the many facets of that concept. Palanski and Yammarino, for instance, surveyed considerable literature and concluded: “Everyone seems to want integrity from their leaders, but…there appears to be great confusion about what it is or how to foster it.”1 They point out that progress in understanding how to promote leader integrity has been hindered by “too many definitions, too little theory, and too few rigorous studies.”2 They illustrate no fewer than ten distinct meanings that have been ascribed to the word “integrity,” and then propose a solution to best advance our practical and theoretical understanding of this important leader characteristic. They suggest that we consider integrity as alignment between words and actions—that is, promise-keeping and enactment of espoused values. This notion of integrity is one of an “adjunctive virtue,” one that, like courage, is not inherently morally good or bad. To take a negative example, one can show integrity by promising great harm and then delivering on that promise. However, like courage, integrity is necessary for the achievement of “moral uprightness,” which is why we usually think of these two attributes in a positive way
Food Preparation Scheduling Tool
No full textThis is a general planning tool with the scope of a single day, rather than a detailed real-time planning tool. It is designed both to illustrate and to help manage the complexities of scheduling food-service preparation work. The tool is limited to 10 people and 10 resources or pieces of equipment, and it uses time increments of 15 minutes. We illustrate the capabilities of the tool via sample files for the preparation of a BBQ-theme dinner party. The tool uses a variety of inputs—including people, equipment, and the recipes that need to be prepared in a given day—and a scheduling optimizer to develop a schedule that’s displayed from many different perspectives. I’ll explain the components of the tool, then demonstrate how one can use it to explore solutions to food preparation problems