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Philosophy (styled FISH! Philosophy ), modeled after the Pike Place Fish Market, is a business technique that is aimed at creating happy individuals in the workplace. John Christensen created this philosophy in 1998 to improve organizational culture .
Good quality customer service is usually measured through customer retention. Customer service for some firms is part of the firm’s intangible assets and can differentiate it from others in the industry. One good customer service experience can change the entire perception a customer holds towards the organization. [3] It is expected that AI ...
A community of practice (CoP) is a group of people who "share a concern or a passion for something they do and learn how to do it better as they interact regularly". [1] The concept was first proposed by cognitive anthropologist Jean Lave and educational theorist Etienne Wenger in their 1991 book Situated Learning. [2]
The relationships between organizational culture and various outcomes include organizational performance, employee commitment, and innovation. A healthy and robust organizational culture is thought to offer various benefits, including: [54] [55] Competitive edge derived from innovation and customer service; Consistent efficient employee performance
The principles were first collated into a single document in the company's pamphlet "The Toyota Way 2001", to help codify the company's organizational culture.The philosophy was subsequently analyzed in the 2004 book The Toyota Way by industrial engineering researcher Jeffrey Liker and has received attention in business administration education and corporate governance.
When self-service is accepted by the customer, it can reduce costs and even provide better service in the customer's eyes—faster service with less hassle. [12]: 173–243, 401–431 Self-service falls in the provider-routed or co-routed part of the Service delivery matrix. Services that were previously customer-routed have been moved down the ...
Restaurant portions can be enormous today, so it's no surprise that those who dine out may feel stuffed to the gills with half their meal still on the plate.. In these scenarios, servers often ...
Research has shown that though many organizations believe that the "top-down" way, or the leader prioritizing themselves and the organization and then the employees, is the best way to engage employees in their work, [32] servant leadership's "bottom-up" style, or prioritizing the needs of the employees first, causes employees to be more ...