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Full Description
Global Strategic Management in the Service Industry: A Perspective of the New Era covers recent changes within the service industry during the COVID-19 Pandemic and new and emerging consumer trends, providing a holistic view of this new era within the service industry. Across a range of thematic chapters, issues in digital marketing, online retailing and experiential marketing are examined, as well as the challenges faced by small and large businesses in the service sector. Tabari and Chen provide a fresh view of changes in the strategic management and marketing strategies within the service industry, exchanging new ideas for both the mid and post-pandemic crisis.
Global Strategic Management in the Service Industry illustrates how strategic managers in service industry appraise the sectors in which their organisations are involved; appraise their competitors; and reassess their strategy and fix goals to meet all the challenges presented. This is important particularly due to rapid growth and technological advancements developed in service sectors being applied to other industries.
Contents
Chapter 1. The Impact of the Covid-19 Pandemic on Consumer Purchasing Behaviour: Implications for the Retail Sector; Bhavini Desai, Sylvie Studente, and Filia Garivaldis
Chapter 2. Employees' Stara Awareness and Innovative Work Behavioral Intentions: Evidence from U.S. Casual Dining Restaurants; Li Ding
Chapter 3. The Strategic Decision to Internationalise Within Soft Services: The Context of Hotels; Michael Papaioannou
Chapter 4. Social Media or Wine Tourism: The Digital Winescape of Cretan Wineries in the Era of Covid-19; Maria Alebaki, Maria Psimouli, and Stella Kladou
Chapter 5. Ethnic Female Entrepreneurs in the Service Sector: Challenges and Motivations; Saloomeh Tabari and Wei Chen
Chapter 6. Leadership, Innovation and Services Strategy in China's Rural Tourism During Post-Pandemic Period; Yi Wang , Jia Xu, and Yangyang Jiang
Chapter 7. The Impact of Covid-19 on Group Tour Operators and the Implications for Overtourism; Karl Bolton
Chapter 8. Café Tribes: A Typology of Café Customers; Helen Egan, Ian Elsmore, and David Egan
Chapter 9. Menu Labelling and Customer Decision Making: Case of Calorie Information on the Menu of the Quick-Service Restaurants; Phitcha Patchutthorn and Saloomeh Tabari
Chapter 10. The Role of Experiences in Driving Strategy in the 21st Century; Holly Barry, Pio Fenton, and Rose Leahy
