Effective training methods for fostering exceptional service employees

Abstract

Purpose

The purpose of this paper is to examine the essential abilities service employees need to deliver an exceptional service that delights customers and to identify effective methods to train exceptional service employees.

Design/methodology/approach

The authors conducted in-depth interviews with seven senior butlers and three human resource managers from four of the most renowned five-star hotels in Taiwan. Interviews with the two groups of participants provided good triangulation and allowed us to gain different perspectives and to obtain a more holistic understanding of the research topic.

Findings

This study systematically organized the essential abilities required to deliver delightful service into three hierarchical levels: professionalism, the ability to respond to customers’ emotions and hidden needs and build bonds with them, and the ability to deliver one-stop service. The authors propose that the most effective training method is to develop a customer-oriented service climate. Such an environment will enable service employees to be naturally molded into exceptional service personnel. Several training methods are identified to build a customer-oriented service environment within a company.

Research limitations/implications

This study focused on the staff of five-star hotels. The proposed service standards and abilities may only be applicable to high-end service providers. Furthermore, this study used only a qualitative research method (in-depth interviews) to develop a preliminary training model to foster outstanding service employees. This model can be further verified using a quantitative method and a larger number of participants in a future study.

Originality/value

This research provides contributions to the literature on delightful service and human resources management.

Citation

Luo, C.-C., Wang, Y.-C. and Tai, Y.-F. (2019), "Effective training methods for fostering exceptional service employees", Journal of Hospitality and Tourism Insights, Vol. 2 No. 4, pp. 469-488. https://doi.org/10.1108/JHTI-01-2019-0013