Subjectivity of University Students who have experienced Part Time Jobs on Dysfunctional Customer Behavior : Focusing on Coffee Shop

2020 ◽  
Vol 24 (4) ◽  
pp. 559-578
Author(s):  
Juyang Lee ◽  
◽  
Philsik Jang
Author(s):  
Jinsoo Hwang ◽  
Yekyoung Yoo ◽  
Insin Kim

In a restaurant industry, dysfunctional customer behavior damages customer-contact service employees’ mental health which may lead to employee defection. This study examined the effects of dysfunctional customer behavior on service employees’ service sabotage which is a mechanisms for protecting themselves from outside pressures. Additionally, it determined if emotional exhaustion plays a mediating role in the relationship between dysfunctional customer behavior and employees’ service sabotage and verified the moderating role of social support. The proposed model was tested empirically using the data from 329 restaurant customer-contact service employees in South Korea. The results indicated that dysfunctional customer behavior increased the incidence of employees’ service sabotage. Moreover, emotional exhaustion was a significant mediator in the link from dysfunctional customer behavior to employees’ service sabotage. In addition, social support moderated the effects of dysfunctional customer behavior on service sabotage. This study provides insights into the effects of dysfunctional customer behavior and methods of supporting employees socially.


2019 ◽  
Vol 12 (2) ◽  
pp. 302
Author(s):  
Paloma Antonio ◽  
Lélis Balestrin Espartel ◽  
Marcelo Gattermann Perin

Dysfunctional customer behavior has grown substantially and has inspired academic research. In this theoretical study, the authors point out that the promotion of the myth of customer sovereignty through the culture of customer orientation is considered to be one of the variables that trigger these behaviors. The frontline employee manages the interactions in services and seeks to serve clients, but within the limitations of the offers. The discrepancy between the customers’ desires and what he obtains causes disillusionment and potentially dysfunctional behavior. Through their experience, employees accumulate tacit knowledge that grounds their assessment of situations and their development of tactics. On the other hand, organizations do not consider the dysfunctional customer behavior nor the tacit knowledge that exists in the service team in their strategies and actions, eventually not making use of this knowledge that could mitigate such behaviors. This is a theoretical article aimed at opening space for the debate of the dysfunctional customer behavior and service employees’ tactics through a theoretical composition that supports propositions and a conceptual model, as well as the suggestion of a future empirical test.


Author(s):  
Ivan Obreshkov ◽  

The severe acute respiratory syndrome coronavirus SARS-CoV-2 pandemic brought changes in various aspects of life, including educational field. The present study reveals some of the challenges related to real-time distance learning for university students majoring in tourism in Plovdiv, Bulgaria. The study includes Bulgarian and international students in full-time and part-time bachelor's and master's tourism programs, in which real-time distance education was introduced for the first time. The current study could be a starting point for improving the organization and quality of education of Tourism students, as well as for faster overcoming of related difficulties in communication with students.


Just Labour ◽  
1969 ◽  
Author(s):  
Julia R Woodhall ◽  
Alicja Muszynski

Although many areas of work today are characterizedby post-Fordistprinciples, there are still significant numbers ofworkplaces that have adaptedand continue to operate using a Fordist model, andin particular, low-payingservice industries that rely on a largely female and part-time labour force. Thispaper explores how the Fordist model has been adapted and extended within theCanadian coffee shop franchise industry. Qualitative interviews were conductedwith staff and managers in selected coffee shops togain a better understandingof how work is organized and managed in this industry.


1981 ◽  
Vol 11 (2) ◽  
pp. 79-89
Author(s):  
Gwenna M. Moss

This paper reports the results of an experiment to determine the effects of questionnaire format, reminder format, and followup format on both response rate and response speed in a mail survey. Complete responses were received from 2212 of a sample of 2638 part- time university students, a rate of 83.8%. Mean response time was 16.09 days. Results indicated that: (1) typeset questionnaires were more effective than photocopied question- naires in terms of both response rate and speed; (2) the use of reminder postcards signifi- cantly increased both rate and speed; (3) there was no advantage in hand-addressed reminders over computer-produced labels; and (4) sending a replacement questionnaire as opposed to only a followup letter did not significantly increase response rate, but follow- up format interacted with questionnaire format in influencing response speed.


2021 ◽  
Vol 2 (4) ◽  
pp. 593-602
Author(s):  
Renil Septiano ◽  
Sarjon Defit ◽  
Laynita Sari

Data is a very valuable asset because it is able to provide accurate, easy and fast information. This study processes coffee shop business data in the city of Padang to determine how customers behave in choosing menus. From the results of data processing. Researchers processed the data using the a priori method. From the results of data processing at a support value of 15%, it is found that the majority of customers still buy menus in units.


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