Bøger af Doreen Kupke

Seminar paper from the year 2012 in the subject Business economics - Offline Marketing and Online Marketing, grade: 2,0, Karlstad University, course: Service Innovation, language: English, abstract: Table of contents(I) List of figures and tables 1(II) List of abbreviations 11. Introduction 21.1 Background and Purpose of the Topic 21.2 Methodology 22. Case Description 32.1 The History of Runtriz 32.2 Introduction of the Invention Hotel Evolution 33. Theory 53.1 Definition of Service Innovation 53.2 Service Innovation Models 53.2.1 Models from Gallouj and Weinstein 53.2.2 Models from Michel, Brown and Gallan 64. Case Analyses 74.1 Radical Innovation 74.2 Incremental Innovation 84.3 Changing the Customer Roles and Firm`s Value Creation 95. Conclusion 11(III) List of references 12The service industry, especially the hospitality industry, has to handle high pressure from competition and frequently changing demands from their customers (Victorino et al., 2005). Hotels have to establish a unique offering or service for their guests, to highlight themselves on the market. A way to generate a successful establishment within the hospitality industry is to implement and develop innovations, which can be seen as the creation of an extra value for the guest (Victorino et al., 2005). Findings from various articles and books like Service innovation and customer choices in the hospitality industry from Victorino et al. in 2005 and Open Services and Innovation from Henry Chesbrough in 2011, lining out that Service Innovations have an impact on the choice of customers and are a ¿clear and sustainable way to grow a business¿ (Chesbrough, 2011, p.13). Therefore, innovations have been coming into focus of importance also in the hospitality industry. (Victorino et al., 2005) Runtriz, a company from the United States, has specialized itself in offering mobile solutions for luxury hotels. Their newest invention is called Hotel Evolution and was brought at the market in 2008. Hotel Evolution is a mobile touch screen platform, which allows guests to communicate and interact with the staff in the hotels (Enz et al., 2010). The question arising is what is the actual innovation of Hotel Evolution. Therefore, the overall aim is the analysis of the innovation, Hotel Evolution. Different theories and models will be used to apply the chosen case with scientific theory.

Seminar paper from the year 2012 in the subject Business economics - Offline Marketing and Online Marketing, grade: 2,3, Karlstad University, course: New Service Development, language: English, abstract: Table of Content(I) List of Figures and Tables 21. Introduction 31.1 Background and Purpose 31.2 Aim 31.3 Methodology 32. Authors Process Steps 43. Description of the Concept Finding for ICA 53.1 Service Maintenance 63.2 Improve Service Performance 73.3 Service Innovation 83.4 Description of the Innovations used for a New ICA Concept 93.4.1 Improvement of the Package 93.4.2 Customer Roles and Interaction 94. Strategy Description for ICA 114.1 The Product Journey 114.2 Customer Involvement 124.3 Summarization of the Strategy 145. Conclusion 15(II) References 16The challenge which many companies have to face nowadays is to stay competitive at the market. According to Gustafsson and Johnson (2003), New Service Development can be used to achieve a competitive advantage and compete through services. Thereby, the term of New Service Development (abbreviated as NSD) gets into focus of companies to emphasize their own offerings of those from their competitors. The question remains what steps are involved in the process of NSD and how companies can achieve a successful service development. One major influence within NSD is the customer and their knowledge provided for firms. Customer involvement in the different service development steps of a company belongs nowadays to the day-to-day business of many companies and provide customer focused products remains a crucial part of this. (Alam, 2006) Within this report the change process of a supermarket (ICA) from a normal good-dominant grocery store to a more service-dominant business is lined out. The dy-namic process of NSD is described via own product experiences combined with NSD theories. The last step is the strategy development for ICA. The strategy aims to achieve a competitive advantage and ensure the company growth.

Seminar paper from the year 2012 in the subject Leadership and Human Resource Management - Miscellaneous, grade: 1,0, University of Applied Sciences Heide, course: Human Resources Management, language: English, abstract: Table of contents1. Introduction 41.1 Background and purpose of the topic 41.2 Methodology 52. Current Working Conditions in the hospitality industry 52.1 Issue statement 52.2 Special Working Environment and Conditions 62.3 Subsuming of the current situation 73. Description and Analysis of different Work-Life Balance methods and 8 instruments 83.1 Definition of Work-Life Balance 83.2 Importance of Work-Life Balance for the hospitality industry 103.3 Work-Life Balance methods and instruments 113.3.1 Flextime Work Arrangements 113.3.2 Family Services 133.3.3 Feedback Instruments 153.4 Validation of the WLB instruments for the hospitality industry 164. Best Practice of Delta Hotels: ¿Exceptional commitment to a flexible 20 Workplace¿ 205. Future Outlook and Conclusion 22Overwork, stress, a high employee turnover and a minimum time for the social life are just some of the negative working conditions for the staff in the tourism and es-pecially in the hospitality industry. Human capital is a carrying pillar within every hospitality business. Employees have to be motivated to increase the customer satisfaction and ensure the economical aims of the enterprise. While the enquiry for the balance between social life and work has been recognized by various industries, the hospitality industry seems backward regarding the implementation of Work-Life Balance, later in the text also abbreviated as WLB, methods. Hospitality businesses have to realize, that the success of the business is no longer just based on natural conditions or advantages of the location or special tourism activities within a destination. The focus has to be more on the human capital. Therefore, the motivation and satisfaction of the employees should be a superior aim for the human resource management within the hospitality industry. (Lee-Ross and Pryce, 2010; Henschel, 2001)Unfortunately, the gap between work and the social life is growing and leads to an enormous enquiry for a balance between these two important points in life. The problems arising out of this current working situation are diverse and reaching from chronically time pressure to a decrease of birth-rates and working mothers. (Esslinger, 2007)Therefore, the importance of this topic shall be discussed for the hospitality industry.The overall purpose of this work shall be the finding of suitable opportunities and instrumentsfor the implementation of Work-Life Balance methods for the hospitalityindustry.