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Extending the research on service management - essays on choice, automation and quality measurement in the service environment

  • Article 1: Despite the proliferation of healthier side items for children at fast food restaurants, many parents still do not make healthy choices for their children in this setting. The goal of this research is to identify the parents most likely to do so and develop an intervention to nudge these parents toward making healthier choices in retail outlets. Across four field studies conducted in a retail environment (i.e., locations of a fast food restaurant chain), the authors predict and find that parents with a high tendency to engage in social comparison and a malleable view of the self are most likely to conform to the norm in their parental social network. Given that the norm in the population studied is to order a less healthy side item (e.g., fries) versus a healthy side item (e.g., fruit), conforming results in significantly less healthy orders for the children of these individuals. The authors demonstrate that a social norm-based intervention designed to set a new healthy norm in this retail environment succeeded inArticle 1: Despite the proliferation of healthier side items for children at fast food restaurants, many parents still do not make healthy choices for their children in this setting. The goal of this research is to identify the parents most likely to do so and develop an intervention to nudge these parents toward making healthier choices in retail outlets. Across four field studies conducted in a retail environment (i.e., locations of a fast food restaurant chain), the authors predict and find that parents with a high tendency to engage in social comparison and a malleable view of the self are most likely to conform to the norm in their parental social network. Given that the norm in the population studied is to order a less healthy side item (e.g., fries) versus a healthy side item (e.g., fruit), conforming results in significantly less healthy orders for the children of these individuals. The authors demonstrate that a social norm-based intervention designed to set a new healthy norm in this retail environment succeeded in increasing the overall proportion of parents that chose a healthy side item by over 29% by increasing the choice of healthy sides specifically for these individuals. The authors conclude with a discussion of implications for theory, retail managers, and policy makers. Article 2: Despite the popularity of Mystery Shopping (MS) to assess service performance relatively little research has been conducted on the practice. This article extends the research on Mystery Shopping by evaluating drivers and moderators of employee performance at Mystery Shopping checks. To do so, based on the results of in-depth interviews with 24 employees of a fast-food chain and existing theoretical knowledge, a model of employee performance at MS checks was developed. The developed model was then evaluated applying structural equitation modeling techniques. For this purpose, data of more than 200 employees from 9 different restaurants of the fast food restaurant chain were collected. Where perceived goal importance is identified as a direct driver of employee performance at Mystery Shopping checks results show that the effect of Job Satisfaction on MS performance is mediated by the satisfaction with MS as a service measurement tool and moderated by organizational commitment. Results further show that incentives are only effective under certain conditions to increase employee performance at Mystery Shopping checks. Article 3: Technologies that enable customers to produce services on their own (SSTs) have found their way into service delivery routines. The successful deployment of SSTs depends critically on employees’ attitudes toward the technologies, because their attitudes determine their willingness to use and introduce the SSTs to customers. A negative attitude toward SSTs instead can lead to employees’ dissatisfaction and generally poorer performance. Despite the importance of employees’ attitudes towards SSTs, relevant theoretical contributions are limited. This article addresses this lack of research. It introduces a holistic model of how employees’ attitudes toward SSTs form. Based on 30 in-depth interviews with frontline employees the model proposes that attitude formation towards SSTs depends on the perceived influence of SST deployment on job security, customer orientation, work design, and technological dependence. Second, by compiling practical findings from two different industries, this study identifies some moderating effects, according to the conditions for the SST deployment. Two key moderators influence the strength and even the direction of the effects of employees’ attitudes toward SSTs: employees’ job class and the level of automation implied by SSTs. Based on the conceptualized model this study offers managerial implications with regard to the successful introduction of SSTs, from an employee perspective. It also highlights some pertinent tactics, depending on the SST deployment condition, for improving employees’ attitudes toward SSTs.show moreshow less

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Metadaten
Author:Hettich, Alexander
URN:urn:nbn:de:bvb:824-opus4-6594
Subtitle (Multiple languages):Kurzzusammenfassung in deutscher Sprache zur kumulativen Dissertation
Advisor:Prof. Dr. Hogreve, Jens, Prof. Dr. Pechlaner, Harald
Document Type:Doctoral thesis
Language of publication:Multiple languages
Online publication date:2020/10/30
Date of first Publication:2020/10/30
Publishing Institution:Katholische Universität Eichstätt-Ingolstadt
Awarding Institution:Katholische Universität Eichstätt-Ingolstadt, Wirtschaftswissenschaftliche Fakultät
Date of final examination:2020/10/21
Release Date:2020/10/30
Tag:Employee Behavior; Food Choice; Healthy Living; Mystery Shopping; Self-Service Technologies; Social Norms
GND Keyword:Fast Food; Menü; Auswahl; Gesunde Ernährung; Entscheidungsverhalten; Verhaltensmodifikation; Soziale Norm; Testkauf; Forschungsmethode; Mitarbeiter; Leistungssteigerung; Dienstleistungsbetrieb; Selbstbedienung; Technische Innovation; Einstellung; Management
Faculty:Wirtschaftswissenschaftliche Fakultät / Wirtschaftswissenschaften
Dewey Decimal Classification:3 Sozialwissenschaften / 33 Wirtschaft / 330 Wirtschaft
License (German):License LogoKeine Lizenz - es gilt das deutsche Urheberrecht
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