Written in 2000; 4,900 words; 18 sources; $ 124.95
Paper Summary:
A lengthy and detailed examination of employee stress, particularly in the hotel and food industries. Includes a physiological explanation of stress, an analysis of the various types of stress, and several techniques for stress-management.
From the Paper:
"Customer Service in any industry is not easy. Everyday interaction with people addressing their needs, wants and frustrations requires the skills of tact, diplomacy and a positive attitude combined with knowledge and flexibility. As a primarily service-based industry, this is very obvious in the hospitality industry. It presents an ongoing challenge based in the fact that every situation is different because each customer is different, and the employee has virtually no control over what attitudes, needs, expectations and experiences any one guest may bring to the situation."
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